Evaluation of antioxidative capacity and lipidomics profiling of big eye tuna (Thunns obesus) head soup with different colloidal particle size
Summary Big eye tuna head soups with different colloidal particle sizes were prepared through various filtration ways, and their antioxidative capacities and lipidomics profiling were evaluated. The original soup (OGS) (filtrated by gauze) had the highest antioxidative activities in chemical evaluat...
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| Veröffentlicht in: | International journal of food science & technology 2020-10, Vol.55 (10), p.3254-3266 |
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| creator | Zhang, Jing Tao, Ningping Qian, Xueli Wang, Xichang Wang, Mingfu |
| description | Summary
Big eye tuna head soups with different colloidal particle sizes were prepared through various filtration ways, and their antioxidative capacities and lipidomics profiling were evaluated. The original soup (OGS) (filtrated by gauze) had the highest antioxidative activities in chemical evaluation methods. Meanwhile, OGS and microfiltration soup (MFS) (micro filtrated by 0.45 μm membrane) showed higher cellular antioxidant activities (CAA) at 20 and 40 times dilution of soup, and ultrafiltration soup (UFS) (100 ku ultrafiltration) has stronger CAA at low dilution ratios (5 and 10 times) in HepG2 cells. There were 631 lipid molecular species detected in the soup, and eicosapentaenoic and docosahexaenoic acid (EPA and DHA) were mainly attached in phosphatidylethanolamine (PE) and phosphatidylcholine (PC) molecules, respectively. Based on the results, a speculation that the lipid molecule profile, especially the distribution of EPA/DHA in different lipid molecules, might contribute to the diversities of size of self‐assembled colloidal particles and antioxidative activities was concluded in this study.
The antioxidative capacity of big eye tuna head soup with different micro/nano colloidal particle size was evaluated using chemical and intracellular methods, and its lipid substance basis was investigated furtherly. |
| doi_str_mv | 10.1111/ijfs.14588 |
| format | Article |
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Big eye tuna head soups with different colloidal particle sizes were prepared through various filtration ways, and their antioxidative capacities and lipidomics profiling were evaluated. The original soup (OGS) (filtrated by gauze) had the highest antioxidative activities in chemical evaluation methods. Meanwhile, OGS and microfiltration soup (MFS) (micro filtrated by 0.45 μm membrane) showed higher cellular antioxidant activities (CAA) at 20 and 40 times dilution of soup, and ultrafiltration soup (UFS) (100 ku ultrafiltration) has stronger CAA at low dilution ratios (5 and 10 times) in HepG2 cells. There were 631 lipid molecular species detected in the soup, and eicosapentaenoic and docosahexaenoic acid (EPA and DHA) were mainly attached in phosphatidylethanolamine (PE) and phosphatidylcholine (PC) molecules, respectively. Based on the results, a speculation that the lipid molecule profile, especially the distribution of EPA/DHA in different lipid molecules, might contribute to the diversities of size of self‐assembled colloidal particles and antioxidative activities was concluded in this study.
The antioxidative capacity of big eye tuna head soup with different micro/nano colloidal particle size was evaluated using chemical and intracellular methods, and its lipid substance basis was investigated furtherly.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14588</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Antioxidants ; Antioxidation ; big eye tuna soup ; colloidal particle ; Colloids ; Dilution ; Docosahexaenoic acid ; EPA/DHA ; Gauze ; Lecithin ; lipidomics profiling ; Lipids ; Microfiltration ; Phosphatidylcholine ; Phosphatidylethanolamine ; Soups ; Thunnus obesus ; Ultrafiltration</subject><ispartof>International journal of food science & technology, 2020-10, Vol.55 (10), p.3254-3266</ispartof><rights>2020 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2020 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3388-c0efb9973ddef55bb2437bb2481b8de2e7741a3c6c1e5a56f484f3ac543e7dfb3</citedby><cites>FETCH-LOGICAL-c3388-c0efb9973ddef55bb2437bb2481b8de2e7741a3c6c1e5a56f484f3ac543e7dfb3</cites><orcidid>0000-0003-4410-9764</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14588$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14588$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids></links><search><creatorcontrib>Zhang, Jing</creatorcontrib><creatorcontrib>Tao, Ningping</creatorcontrib><creatorcontrib>Qian, Xueli</creatorcontrib><creatorcontrib>Wang, Xichang</creatorcontrib><creatorcontrib>Wang, Mingfu</creatorcontrib><title>Evaluation of antioxidative capacity and lipidomics profiling of big eye tuna (Thunns obesus) head soup with different colloidal particle size</title><title>International journal of food science & technology</title><description>Summary
Big eye tuna head soups with different colloidal particle sizes were prepared through various filtration ways, and their antioxidative capacities and lipidomics profiling were evaluated. The original soup (OGS) (filtrated by gauze) had the highest antioxidative activities in chemical evaluation methods. Meanwhile, OGS and microfiltration soup (MFS) (micro filtrated by 0.45 μm membrane) showed higher cellular antioxidant activities (CAA) at 20 and 40 times dilution of soup, and ultrafiltration soup (UFS) (100 ku ultrafiltration) has stronger CAA at low dilution ratios (5 and 10 times) in HepG2 cells. There were 631 lipid molecular species detected in the soup, and eicosapentaenoic and docosahexaenoic acid (EPA and DHA) were mainly attached in phosphatidylethanolamine (PE) and phosphatidylcholine (PC) molecules, respectively. Based on the results, a speculation that the lipid molecule profile, especially the distribution of EPA/DHA in different lipid molecules, might contribute to the diversities of size of self‐assembled colloidal particles and antioxidative activities was concluded in this study.
The antioxidative capacity of big eye tuna head soup with different micro/nano colloidal particle size was evaluated using chemical and intracellular methods, and its lipid substance basis was investigated furtherly.</description><subject>Antioxidants</subject><subject>Antioxidation</subject><subject>big eye tuna soup</subject><subject>colloidal particle</subject><subject>Colloids</subject><subject>Dilution</subject><subject>Docosahexaenoic acid</subject><subject>EPA/DHA</subject><subject>Gauze</subject><subject>Lecithin</subject><subject>lipidomics profiling</subject><subject>Lipids</subject><subject>Microfiltration</subject><subject>Phosphatidylcholine</subject><subject>Phosphatidylethanolamine</subject><subject>Soups</subject><subject>Thunnus obesus</subject><subject>Ultrafiltration</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kMFOwzAMhiMEEmNw4QkicQGkjqZJ1vaIpg2GJnFgnKs0cbZMWVOadqM8BM9Mxjjjg21Zn3_LP0LXJB6REA9mo_2IMJ5lJ2hA6JhHyTghp2gQ5zyOOEvoObrwfhPHcUJTNkDf052wnWiNq7DTWFSh-zQqDHaApaiFNG0fxgpbUxvltkZ6XDdOG2uq1WGlNCsMPeC2qwS-Xa67qvLYleA7f4fXIBT2rqvx3rRrrIzW0EDVYumsdeGOxbVoWiMtYG--4BKdaWE9XP3VIXqfTZeT52jx-jSfPC4iSWmWRTIGXeZ5SpUCzXlZJoymh5yRMlOQQJoyIqgcSwJc8LFmGdNUSM4opEqXdIhujrrhlY8OfFtsXNdU4WSRsKCV5xnlgbo_UrJx3jegi7oxW9H0BYmLg9_Fwe_i1-8AkyO8Nxb6f8hi_jJ7O-78AMm1hnI</recordid><startdate>202010</startdate><enddate>202010</enddate><creator>Zhang, Jing</creator><creator>Tao, Ningping</creator><creator>Qian, Xueli</creator><creator>Wang, Xichang</creator><creator>Wang, Mingfu</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-4410-9764</orcidid></search><sort><creationdate>202010</creationdate><title>Evaluation of antioxidative capacity and lipidomics profiling of big eye tuna (Thunns obesus) head soup with different colloidal particle size</title><author>Zhang, Jing ; Tao, Ningping ; Qian, Xueli ; Wang, Xichang ; Wang, Mingfu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3388-c0efb9973ddef55bb2437bb2481b8de2e7741a3c6c1e5a56f484f3ac543e7dfb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Antioxidants</topic><topic>Antioxidation</topic><topic>big eye tuna soup</topic><topic>colloidal particle</topic><topic>Colloids</topic><topic>Dilution</topic><topic>Docosahexaenoic acid</topic><topic>EPA/DHA</topic><topic>Gauze</topic><topic>Lecithin</topic><topic>lipidomics profiling</topic><topic>Lipids</topic><topic>Microfiltration</topic><topic>Phosphatidylcholine</topic><topic>Phosphatidylethanolamine</topic><topic>Soups</topic><topic>Thunnus obesus</topic><topic>Ultrafiltration</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Jing</creatorcontrib><creatorcontrib>Tao, Ningping</creatorcontrib><creatorcontrib>Qian, Xueli</creatorcontrib><creatorcontrib>Wang, Xichang</creatorcontrib><creatorcontrib>Wang, Mingfu</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Jing</au><au>Tao, Ningping</au><au>Qian, Xueli</au><au>Wang, Xichang</au><au>Wang, Mingfu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of antioxidative capacity and lipidomics profiling of big eye tuna (Thunns obesus) head soup with different colloidal particle size</atitle><jtitle>International journal of food science & technology</jtitle><date>2020-10</date><risdate>2020</risdate><volume>55</volume><issue>10</issue><spage>3254</spage><epage>3266</epage><pages>3254-3266</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Big eye tuna head soups with different colloidal particle sizes were prepared through various filtration ways, and their antioxidative capacities and lipidomics profiling were evaluated. The original soup (OGS) (filtrated by gauze) had the highest antioxidative activities in chemical evaluation methods. Meanwhile, OGS and microfiltration soup (MFS) (micro filtrated by 0.45 μm membrane) showed higher cellular antioxidant activities (CAA) at 20 and 40 times dilution of soup, and ultrafiltration soup (UFS) (100 ku ultrafiltration) has stronger CAA at low dilution ratios (5 and 10 times) in HepG2 cells. There were 631 lipid molecular species detected in the soup, and eicosapentaenoic and docosahexaenoic acid (EPA and DHA) were mainly attached in phosphatidylethanolamine (PE) and phosphatidylcholine (PC) molecules, respectively. Based on the results, a speculation that the lipid molecule profile, especially the distribution of EPA/DHA in different lipid molecules, might contribute to the diversities of size of self‐assembled colloidal particles and antioxidative activities was concluded in this study.
The antioxidative capacity of big eye tuna head soup with different micro/nano colloidal particle size was evaluated using chemical and intracellular methods, and its lipid substance basis was investigated furtherly.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14588</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0003-4410-9764</orcidid></addata></record> |
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| subjects | Antioxidants Antioxidation big eye tuna soup colloidal particle Colloids Dilution Docosahexaenoic acid EPA/DHA Gauze Lecithin lipidomics profiling Lipids Microfiltration Phosphatidylcholine Phosphatidylethanolamine Soups Thunnus obesus Ultrafiltration |
| title | Evaluation of antioxidative capacity and lipidomics profiling of big eye tuna (Thunns obesus) head soup with different colloidal particle size |
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