期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 55, 期 10, 页码 3254-3266出版社
WILEY
DOI: 10.1111/ijfs.14588
关键词
Antioxidation; big eye tuna soup; colloidal particle; EPA; DHA; lipidomics profiling
资金
- National Key Research and Development Program of China [2016YFD0400202-8]
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 mu m 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.
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