Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling.

Autor: Xiang X; School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China. Electronic address: xiangxiaole@csust.edu.cn., Chen L; School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China., Dong S; School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China., Li Z; School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China., Liu Y; School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China., Wu Y; School of Medicine and Health Management, Guizhou Medical University, Guiyang 550025, China. Electronic address: 15750823139@163.com., Li S; Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China. Electronic address: lishugang2020@hfut.edu.cn., Ye L; College of Food Science and Engineering, Tarim University, Alar, Xinjiang 843300, China. Electronic address: yelin1998@163.com.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Nov; Vol. 195, pp. 114945. Date of Electronic Publication: 2024 Aug 22.
DOI: 10.1016/j.foodres.2024.114945
Abstrakt: Targeted metabolomics and flavouromics combined with relative odor activity value were performed to explore the effect of degradation and oxidation of matrix mediated by pH on the formation of characteristic volatiles in preserved egg yolk (PEY) during pickling. It was found that the oxidation of proteins and lipids in PEY induced by pH sequentially occurred in early and later periods, and degradation both mainly occurred in early stage. Moreover, 1-octen-3-one, heptanal, trimethylamine, etc., compounds and 5-HETrE, proline, etc., components were confirmed as up-regulated characteristic volatiles and differential metabolites in PEY during pickling. The formation of octanal-M/D and benzeneacetaldehyde-M was attributed to β-oxidation of hydroxyeicosapentaenoic acid and L-isoleucine catalyzed by strong alkali at early period based on correlation network between them, respectively. Meanwhile, the generation of 1-octen-3-one-M/D mainly depended on L-serine and could be promoted by phosphatidylcholines oxidation. At later stage, the formation of heptanal-M/D was primarily attributed to phosphatidylethanolamines oxidation induced by alkali, and the enrichment of heptanal-M/D and nonanal were both enhanced by oxidized lipids. Lastly, trimethylamine was derived from L-lysine under alkaline conditions and promoted by protein oxidation during the whole process. This manuscript provided insight into the differential contribution of oxidation and degradation from matrix regulated by exogenous factors on the formation pathway for characteristic volatiles in foods.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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