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Detection and characterization of lipids in eleven species of fish by non-targeted liquid chromatography/mass spectrometry

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Title: Detection and characterization of lipids in eleven species of fish by non-targeted liquid chromatography/mass spectrometry
Authors: Gowda, Siddabasave Gowda B. Browse this author →KAKEN DB
Minami, Yusuke Browse this author
Gowda, Divyavani Browse this author
Chiba, Hitoshi Browse this author →KAKEN DB
Hui, Shu-Ping Browse this author →KAKEN DB
Keywords: Fish fillet
Nutritional indices
N-acyl lyso-phosphatidylethanolamine
Liquid chromatography
Mass spectrometry
Correlation analysis
Issue Date: 1-Nov-2022
Publisher: Elsevier
Journal Title: Food Chemistry
Volume: 393
Start Page: 133402
Publisher DOI: 10.1016/j.foodchem.2022.133402
PMID: 35751211
Abstract: Fish is an important nutrition source because its lipids, which are rich in e3-3 fatty acids, are beneficial for human health. However, studies focusing on their detection, composition, and nutritional value are limited. In this study, we applied a non-targeted lipidomic approach based on ultra-high performance liquid chromatography coupled with linear-ion trap-Orbitrap mass spectrometry (UHPLC/LTQ-Orbitrap-MS) to comprehensively profile, compare, and detect unknown lipids in eleven types of dietary fish. A total of 287 molecular species from five major lipid classes were characterized by MS/MS analysis. Multivariate principal component analysis revealed the distinct lipid composition in shishamo smelt and Japanese sardine compared to other fish types. The assessment of nutritional indices based on the levels of free fatty acid suggested that among the eleven fish types, shishamo smelt is highly beneficial for health. Further, lipids such as N-acyl lysophosphatidylethanolamine were detected and characterized for the first time in fish fillets. Hierarchical cluster correlations indicated the predominance of glycerophospholipids (GPs) and sphingolipids in sardine, whereas fatty acyls and triacylglycerols (TAGs) were predominant in shishamo smelt. The high levels of polyunsaturated fatty acid-enriched GPs and TAGs in dietary fish endow it with great potential as a health-promoting food for human consumption. This study offers a comprehensive analysis of lipids and their compositions in fish fillets, demonstrating their potential use in the nutritional assessment of functional foods.
Rights: © 2022. This manuscript version is made available under the CC-BY-NC-ND 4.0 license
Type: article (author version)
Appears in Collections:保健科学院・保健科学研究院 (Graduate School of Health Sciences / Faculty of Health Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 惠 淑萍

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