Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment
Egg yolk phospholipids are commercially valuable products that are beneficial to human health. Previous research on phospholipids in egg yolk mainly focuses on phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), and fatty acid compositions, and neglects the esterification position and other b...
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009933 |
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| author | Le Cheng Xinlei Yuan Ming Zhang Jianguo Dong Yao Wu Rang Wang Yixuan Li Lishui Chen Bing Fang |
| author_facet | Le Cheng Xinlei Yuan Ming Zhang Jianguo Dong Yao Wu Rang Wang Yixuan Li Lishui Chen Bing Fang |
| author_sort | Le Cheng |
| collection | DOAJ |
| description | Egg yolk phospholipids are commercially valuable products that are beneficial to human health. Previous research on phospholipids in egg yolk mainly focuses on phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), and fatty acid compositions, and neglects the esterification position and other bioactive phospholipids. This study found a total of 19 classes of phospholipids and 275 subclasses using lipidomics. The study firstly found that egg yolks were also rich in glucosylceramides, galactosylceramides, lactosylceramides, gangliosides, and plasmalogens with polyunsaturated fatty acids (PUFAs) at the high bioavailable sn-2 position. Docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), α-Linolenic acid (ALA), and arachidonic acid (ARA) were esterified at sn-1 position of PC and sn-2 position of PE, phosphatidyl inositol (PI) and phosphatidic acid (PA). Microalgae feeding contributed to the deposition of PUFAs at sn-2 position and increased the contents of plasmalogens. The results provided detail the phospholipid profiles of egg yolk to improve understanding of its nutrition. |
| format | Article |
| id | doaj-art-a6fc298dca2c4b5698f9ad56bcc6a8d6 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-a6fc298dca2c4b5698f9ad56bcc6a8d62025-02-12T05:31:58ZengElsevierFood Chemistry: X2590-15752025-01-0125102105Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichmentLe Cheng0Xinlei Yuan1Ming Zhang2Jianguo Dong3Yao Wu4Rang Wang5Yixuan Li6Lishui Chen7Bing Fang8Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaSchool of Food Science and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, ChinaKey Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, ChinaFood Laboratory of Zhongyuan, Luohe 462300, Henan, ChinaKey Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Corresponding author at: Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, No. 10 Tianxiu Road, Haidian District, Beijing 100193, China.Egg yolk phospholipids are commercially valuable products that are beneficial to human health. Previous research on phospholipids in egg yolk mainly focuses on phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), and fatty acid compositions, and neglects the esterification position and other bioactive phospholipids. This study found a total of 19 classes of phospholipids and 275 subclasses using lipidomics. The study firstly found that egg yolks were also rich in glucosylceramides, galactosylceramides, lactosylceramides, gangliosides, and plasmalogens with polyunsaturated fatty acids (PUFAs) at the high bioavailable sn-2 position. Docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), α-Linolenic acid (ALA), and arachidonic acid (ARA) were esterified at sn-1 position of PC and sn-2 position of PE, phosphatidyl inositol (PI) and phosphatidic acid (PA). Microalgae feeding contributed to the deposition of PUFAs at sn-2 position and increased the contents of plasmalogens. The results provided detail the phospholipid profiles of egg yolk to improve understanding of its nutrition.http://www.sciencedirect.com/science/article/pii/S2590157524009933Egg yolkLactosylceramidesGangliosidesPlasmalogenPolyunsaturated fatty acidsEsterification position |
| spellingShingle | Le Cheng Xinlei Yuan Ming Zhang Jianguo Dong Yao Wu Rang Wang Yixuan Li Lishui Chen Bing Fang Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment Food Chemistry: X Egg yolk Lactosylceramides Gangliosides Plasmalogen Polyunsaturated fatty acids Esterification position |
| title | Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment |
| title_full | Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment |
| title_fullStr | Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment |
| title_full_unstemmed | Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment |
| title_short | Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment |
| title_sort | characterization of phospholipid profiles of egg yolks newly classified plasmalogens distribution of polyunsaturated fatty acids and the effects of dietary enrichment |
| topic | Egg yolk Lactosylceramides Gangliosides Plasmalogen Polyunsaturated fatty acids Esterification position |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009933 |
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