Significantly Different Lipid Profile Analysis of Litopenaeus vannamei under Low-Temperature Storage by UPLC-Q-Exactive Orbitrap/MS.

Shengnan Wang,Peng Liang,Yongshi Chen,Jie Pang,Yu Chen,Xiuping Dong,Beiwei Zhu

doi:10.3390/foods10112624

Abstract

Low-temperature storage is one of the most important preservation methods for aquatic product storage. However, the effects of low-temperature storage on the lipid profiles of shrimp are unclear. Herein, UPLC-Q-Exactive Orbitrap/MS combined with LipidSearch software was applied to analyze the effect of three low storage temperatures (4 °C, −2 °C, and −18 °C) on the lipidomics of Litopenaeus vannamei. A total of 15 lipid classes were analyzed, and PC, PE, DG, and TG accounted for vast majority of peak areas. Furthermore, 531 individual lipid variables enriched in 12 metabolic pathways were identified via bioinformatics analysis methods. A total of 56 significantly different lipid molecular species (55 belonging to PC, PE, DG, and TG) were selected as potential biomarkers of lipid oxidation via correlational analysis between physical properties (texture and color) and individual lipid variables. The results indicated that the three low storage temperatures caused different effects on the lipidomics profile of L. vannamei, and PC, PE, DG, and TG could become potential focuses in further studies of lipid oxidation in L. vannamei.

Highlights

Shrimp (Litopenaeus vannamei) is one of the widely consumed forms of seafood, owing to its enormous nutritional and economic value, including high levels of protein and functional lipids, and low levels of cholesterol [1,2,3]; it contains abundant long-chain polyunsaturated fatty acids (PUFAs)—especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)
Low-temperature storage methods (e.g., refrigerated storage (0–4 ◦ C), particle-freezing storage (−1–−4 ◦ C), and frozen storage (−18–−4 ◦ C) are well known to be used as essential preservation methods in the aquatic products supply chain [4,5,6]
Previous studies have shown that UFAs degrade into aldehydes, ketones, and lower fatty acids during the lipid oxidation process [8,9]. ω-3 PUFAs are susceptible to peroxidation because of free radicals, resulting in an unpleasant odor and potentially toxic biological effects [10]

Summary

Introduction

Shrimp (Litopenaeus vannamei) is one of the widely consumed forms of seafood, owing to its enormous nutritional and economic value, including high levels of protein and functional lipids, and low levels of cholesterol [1,2,3]; it contains abundant long-chain polyunsaturated fatty acids (PUFAs)—especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Despite these excellent characteristics, its quality deteriorates very after dead. Specific lipid profile information after low-temperature storage has rarely been reported until now

Methods

Results

Conclusion