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Mechanism of Phospholipid Hydrolysis for Oyster Crassostrea plicatula Phospholipids During Storage Using Shotgun Lipidomics

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Lipids

An Erratum to this article was published on 13 November 2017

This article has been updated

Abstract

A fast and efficient shotgun lipidomics strategy was applied to analyze phospholipids (PL) in the oyster Crassostrea plicatula, including 29 species of phosphatidylcholine (PtdCho), 23 species of phosphatidylethanolamine (PtdEtn), 11 species of phosphatidylserine (PtdSer), 6 species of phosphatidylinositol (PtdIns), and 17 species of lysophospholipids (Lyso-PL). During storage at 4 °C for 7 days, the PL content decreased by 68.08%, but a significant increase in the FFA content was observed (from 63.11 to 318.72 μg/g). PtdCho and PtdIns decreased relatively by 64.97 and 67.49%, and PtdSer decreased most markedly by 74.15%. However, the PtdEtn content increased slightly during the early stages of storage but subsequently began to decrease. Moreover, PL with eicosapentaenoic acid (EPA-PL) and docosahexaenoic acid (DHA-PL) decreased by 51.77 and 50.61%, whereas plasmalogens were relatively stable showing only a 25.46% decrease. In particular, through enzyme activity analysis of lipase, phospholipase A1 (PLA1), phospholipase A2 (PLA2), phospholipase C (PLC), and phospholipase D (PLD), it was observed that the activities of all these enzymes increased at the early stage at 4 °C, but their activities were at lower levels when the oysters were stored at −20 °C. During the storage period at 4 °C, correlation analysis suggests that the degradation of PtdCho was mostly correlated to PLA2 (p < 0.05), whereas PtdEtn and PtdSer were more markedly correlated to lipase and PLD, respectively. The above result indicates that the hydrolysis mechanism of PL during seafood storage was correlated to the lipid hydrolytic enzyme activities under different storage temperatures.

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Change history

  • 13 November 2017

    Erratum to: Lipids https://doi.org/10.1007/s11745-017-4305-7

Abbreviations

DHA:

Docosahexaenoic acid

EPA:

Eicosapentaenoic acid

FFA:

Free (unesterified) fatty acids

GL:

Glycolipid

Lyso-PL:

Lysophospholipids

Lyso-PtdCho:

Lysophosphatidylcholine

NL:

Neutral lipids

PakCho:

1-O-Alkyl-2-acyl-sn-glycero-3-phosphocholine

PakSer:

1-O-Alkyl-2-acyl-sn-glycero-3-phosphoserine

PL:

Phospholipids

PLA1 :

Phospholipase A1

PLA2 :

Phospholipase A2

PLC:

Phospholipase C

PLD:

Phospholipase D

PlsEtn:

Plasmalogen

PtdCho:

Phosphatidylcholine

PtdEtn:

Phosphatidylethanolamine

PtdIns:

Phosphatidylinositol

PtdSer:

Phosphatidylserine

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Acknowledgements

This work was supported by the National Natural Science Foundation of China (31330060).

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Authors and Affiliations

  1. College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, 266003, Shandong Province, China

    Qinsheng Chen, Peixu Cong, Yanjun Liu, Yuming Wang, Jie Xu & Changhu Xue

  2. College of Tea and Food Science, Wuyi University, No. 16, Wu Yi Avenue, Wuyishan, 354300, Fujian Province, China

    Xincen Wang

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  1. Qinsheng Chen
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  2. Xincen Wang
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  5. Yuming Wang
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  7. Changhu Xue
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Correspondence to Jie Xu.

Additional information

An erratum to this article is available at https://doi.org/10.1007/s11745-017-4308-4.

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Chen, Q., Wang, X., Cong, P. et al. Mechanism of Phospholipid Hydrolysis for Oyster Crassostrea plicatula Phospholipids During Storage Using Shotgun Lipidomics. Lipids 52, 1045–1058 (2017). https://doi.org/10.1007/s11745-017-4305-7

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