Pseudotargeted Lipidomics Strategy Enabling Comprehensive Profiling and Precise Lipid Structural Elucidation of Polyunsaturated Lipid-Rich Echium Oil

Echium oil has great nutritional value as a result of its high content of α-linolenic acid (ALA, 18:3ω-3) and stearidonic acid (SDA, 18:4ω-3). However, the comprehensive lipid profiling and exact structural characterization of bioactive polyunsaturated lipids in echium oil have not yet been obtained...

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Veröffentlicht in:Journal of agricultural and food chemistry 2021-08, Vol.69 (32), p.9012-9024
Hauptverfasser: Xu, Shuling, Lv, Xin, Wu, Bangfu, Xie, Ya, Wu, Zongyuan, Tu, Xinghao, Chen, Hong, Wei, Fang
Format: Artikel
Sprache:eng
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Zusammenfassung:Echium oil has great nutritional value as a result of its high content of α-linolenic acid (ALA, 18:3ω-3) and stearidonic acid (SDA, 18:4ω-3). However, the comprehensive lipid profiling and exact structural characterization of bioactive polyunsaturated lipids in echium oil have not yet been obtained. In this study, we developed a novel pseudotargeted lipidomics strategy for comprehensive profiling and lipid structural elucidation of polyunsaturated lipid-rich echium oil. Our approach integrated untargeted lipidomics analysis with a targeted lipidomics strategy based on Paternò–Büchi (PB)–tandem mass spectrometry (MS/MS) using 2-acetylpyridine (2-AP) as the reaction reagent, allowing for high-coverage lipid profiling and simultaneous determination of CC locations in triacylglycerols (TGs), diacylglycerols (DGs), free fatty acids (FFAs), and sterol esters (SEs) in echium oil. A total of 209 lipid species were profiled, among which 162 unsaturated lipids were identified with CC location assignment and 42 groups of ω-3 and ω-6 CC location isomers were discovered. In addition, relative isomer ratios of certain groups of lipid CC location isomers were revealed. This pseudotargeted lipidomics strategy described in this study is expected to provide new insight into structural characterization of distinctive bioactive lipids in food.
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.0c07268