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Fermented oval pomfret is a traditional aquatic processed product prepared by natural fermentation, which is widely popular
in Asian countries, especially China, South Korea, Japan, Thailand and other countries.
The typical flavor of fermented ovate pomfret is the result
of a combination of salt, endogenous enzymes and microorganisms.
Changes in lipid composition during fish fermentation have an important impact on
the characteristic flavor of fermented fish.
The innovation team of Nanhai Institute used UHPLC-Q-Exactive Orbitrap MS/MS technology to analyze the dynamic changes of lipid profile during the fermentation of traditional oval pomfret
.
in Asian countries, especially China, South Korea, Japan, Thailand and other countries.
The typical flavor of fermented ovate pomfret is the result
of a combination of salt, endogenous enzymes and microorganisms.
Changes in lipid composition during fish fermentation have an important impact on
the characteristic flavor of fermented fish.
The innovation team of Nanhai Institute used UHPLC-Q-Exactive Orbitrap MS/MS technology to analyze the dynamic changes of lipid profile during the fermentation of traditional oval pomfret
.
The study identified 998 lipids in 6 classes from traditional ovate pomfret, of which glycerol phospholipids, glycerides, sphingolipids, fatty acids, glycolipids and sterols accounted for 32.
06%, 47.
70%, 13.
23%, 4.
21, 2.
30% and 0.
50%
respectively.
These lipids can be further divided into 29 subclasses
.
The selected lipids were divided into 9 clusters by k-means analysis, and the trends of these clusters were different, indicating that the same lipid molecules showed dynamic changes
during the fermentation process of oval pomfret.
Triglycerides (TAGS), diglycerides (DAG), phosphatidylcholine (PC) and phosphatidylethanolamine (PE) are important differences
in the lipids of traditional fermented ovarian pomfret.
06%, 47.
70%, 13.
23%, 4.
21, 2.
30% and 0.
50%
respectively.
These lipids can be further divided into 29 subclasses
.
The selected lipids were divided into 9 clusters by k-means analysis, and the trends of these clusters were different, indicating that the same lipid molecules showed dynamic changes
during the fermentation process of oval pomfret.
Triglycerides (TAGS), diglycerides (DAG), phosphatidylcholine (PC) and phosphatidylethanolamine (PE) are important differences
in the lipids of traditional fermented ovarian pomfret.
The results of the study show that the differential lipid molecules are mainly derived from the glycerol phospholipid metabolic pathway and may be involved in LA metabolism, α-linolenic acid metabolism, glycosyl phosphatidylinositol-anchor biosynthesis, glyceride metabolism, arachidonic acid metabolism, and steroid biosynthesis
.
PE, PC, and hemolytic phosphatidylcholine (LPC) are the main lipids associated with the glycerolphospholipid metabolic pathway in fermented ovaline pomfret
.
LPC can be hydrolyzed
by PC under the action of phospholipase A2 (EC 3.
1.
1.
4).
LPC and acyl-CoA can form PCs
in the presence of hemolytic phosphatidyltransferase (EC 2.
3.
1.
23).
.
PE, PC, and hemolytic phosphatidylcholine (LPC) are the main lipids associated with the glycerolphospholipid metabolic pathway in fermented ovaline pomfret
.
LPC can be hydrolyzed
by PC under the action of phospholipase A2 (EC 3.
1.
1.
4).
LPC and acyl-CoA can form PCs
in the presence of hemolytic phosphatidyltransferase (EC 2.
3.
1.
23).
Thesis link: https://doi.
org/10.
1016/j.
foodchem.
2022.
133676
org/10.
1016/j.
foodchem.
2022.
133676
