Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns
Over the latest decade, lipidomics has been extensively developed to give robust strength to the qualitative and quantitative information of lipid molecules derived from physiological animal tissues and edible muscle foods. The main lipidomics analytical platforms include mass spectrometry (MS) and...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-05-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.925846/full |
| _version_ | 1817990625336754176 |
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| author | Chengliang Li Burcu Ozturk-Kerimoglu Lichao He Min Zhang Min Zhang Jiajing Pan Jiajing Pan Yuanyi Liu Yan Zhang Shanfeng Huang Yue Wu Guofeng Jin |
| author_facet | Chengliang Li Burcu Ozturk-Kerimoglu Lichao He Min Zhang Min Zhang Jiajing Pan Jiajing Pan Yuanyi Liu Yan Zhang Shanfeng Huang Yue Wu Guofeng Jin |
| author_sort | Chengliang Li |
| collection | DOAJ |
| description | Over the latest decade, lipidomics has been extensively developed to give robust strength to the qualitative and quantitative information of lipid molecules derived from physiological animal tissues and edible muscle foods. The main lipidomics analytical platforms include mass spectrometry (MS) and nuclear magnetic resonance (NMR), where MS-based approaches [e.g., “shotgun lipidomics,” ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), matrix-assisted laser desorption and ionization time-of-flight mass spectrometry (MALDI-TOF-MS)] have been widely used due to their good sensitivity, high availability, and accuracy in identification/quantification of basal lipid profiles in complex biological point of view. However, each method has limitations for lipid-species [e.g., fatty acids, triglycerides (TGs), and phospholipids (PLs)] analysis, and necessitating the extension of effective chemometric-resolved modeling and novel bioinformatic strategies toward molecular insights into alterations in the metabolic pathway. This review summarized the latest research advances regarding the application of advanced lipidomics in muscle origin and meat processing. We concisely highlighted and presented how the biosynthesis and decomposition of muscle-derived lipid molecules can be tailored by intrinsic characteristics during meat production (i.e., muscle type, breed, feeding, and freshness). Meanwhile, the consequences of some crucial hurdle techniques from both thermal/non-thermal perspectives were also discussed, as well as the role of salting/fermentation behaviors in postmortem lipid biotransformation. Finally, we proposed the inter-relationship between potential/putative lipid biomarkers in representative physiological muscles and processed meats, their metabolism accessibility, general nutritional uptake, and potency on human health. |
| first_indexed | 2024-04-14T01:01:39Z |
| format | Article |
| id | doaj.art-bc9075a0e48b4ad4bbd629995b58ec0c |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-14T01:01:39Z |
| publishDate | 2022-05-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-bc9075a0e48b4ad4bbd629995b58ec0c2022-12-22T02:21:23ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-05-01910.3389/fnut.2022.925846925846Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health ConcernsChengliang Li0Burcu Ozturk-Kerimoglu1Lichao He2Min Zhang3Min Zhang4Jiajing Pan5Jiajing Pan6Yuanyi Liu7Yan Zhang8Shanfeng Huang9Yue Wu10Guofeng Jin11School of Food and Health, Beijing Technology and Business University, Beijing, ChinaEge University, Engineering Faculty, Food Engineering Department, İzmir, TurkeySchool of Food and Health, Beijing Technology and Business University, Beijing, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing, ChinaSchool of Biology and Food Engineering, Chuzhou University, Chuzhou, ChinaSonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, VIC, AustraliaSchool of Food and Health, Beijing Technology and Business University, Beijing, ChinaOver the latest decade, lipidomics has been extensively developed to give robust strength to the qualitative and quantitative information of lipid molecules derived from physiological animal tissues and edible muscle foods. The main lipidomics analytical platforms include mass spectrometry (MS) and nuclear magnetic resonance (NMR), where MS-based approaches [e.g., “shotgun lipidomics,” ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), matrix-assisted laser desorption and ionization time-of-flight mass spectrometry (MALDI-TOF-MS)] have been widely used due to their good sensitivity, high availability, and accuracy in identification/quantification of basal lipid profiles in complex biological point of view. However, each method has limitations for lipid-species [e.g., fatty acids, triglycerides (TGs), and phospholipids (PLs)] analysis, and necessitating the extension of effective chemometric-resolved modeling and novel bioinformatic strategies toward molecular insights into alterations in the metabolic pathway. This review summarized the latest research advances regarding the application of advanced lipidomics in muscle origin and meat processing. We concisely highlighted and presented how the biosynthesis and decomposition of muscle-derived lipid molecules can be tailored by intrinsic characteristics during meat production (i.e., muscle type, breed, feeding, and freshness). Meanwhile, the consequences of some crucial hurdle techniques from both thermal/non-thermal perspectives were also discussed, as well as the role of salting/fermentation behaviors in postmortem lipid biotransformation. Finally, we proposed the inter-relationship between potential/putative lipid biomarkers in representative physiological muscles and processed meats, their metabolism accessibility, general nutritional uptake, and potency on human health.https://www.frontiersin.org/articles/10.3389/fnut.2022.925846/fullmeat lipidomicsmass spectrometrynuclear magnetic resonancelipid biomarkerslipolysisbiosynthesis |
| spellingShingle | Chengliang Li Burcu Ozturk-Kerimoglu Lichao He Min Zhang Min Zhang Jiajing Pan Jiajing Pan Yuanyi Liu Yan Zhang Shanfeng Huang Yue Wu Guofeng Jin Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns Frontiers in Nutrition meat lipidomics mass spectrometry nuclear magnetic resonance lipid biomarkers lipolysis biosynthesis |
| title | Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns |
| title_full | Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns |
| title_fullStr | Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns |
| title_full_unstemmed | Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns |
| title_short | Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns |
| title_sort | advanced lipidomics in the modern meat industry quality traceability processing requirement and health concerns |
| topic | meat lipidomics mass spectrometry nuclear magnetic resonance lipid biomarkers lipolysis biosynthesis |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.925846/full |
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