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Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities

The effects of the four heating intensities (hot-spring egg yolk, HEY; soft-boiled egg yolk, SEY; normal-boiled egg yolk, NEY; and over-boiled egg yolk, OEY) on lipidomes of boiled egg yolks were investigated. The results indicated that four heating intensities had no significant effect on the total...

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Autores principales: Luo, Wei, Wang, Jinghui, Chen, Yan, Zhang, Qionglian, Wang, Jinqiu, Geng, Fang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10301504/
https://www.ncbi.nlm.nih.gov/pubmed/37375157
http://dx.doi.org/10.3390/molecules28124601
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author Luo, Wei
Wang, Jinghui
Chen, Yan
Zhang, Qionglian
Wang, Jinqiu
Geng, Fang
author_facet Luo, Wei
Wang, Jinghui
Chen, Yan
Zhang, Qionglian
Wang, Jinqiu
Geng, Fang
author_sort Luo, Wei
collection PubMed
description The effects of the four heating intensities (hot-spring egg yolk, HEY; soft-boiled egg yolk, SEY; normal-boiled egg yolk, NEY; and over-boiled egg yolk, OEY) on lipidomes of boiled egg yolks were investigated. The results indicated that four heating intensities had no significant effect on the total abundance of lipids and lipid categories except for bile acids, lysophosphatidylinositol, and lysophosphatidylcholine. However, of all the 767 lipids quantified, the differential abundance of 190 lipids was screened among the egg yolk samples at four heating intensities. Soft-boiling and over-boiling altered the assembly structure of the lipoproteins through thermal denaturation and affected the binding of lipids and apoproteins, resulting in an increase in low-to-medium-abundance triglycerides. The decreased phospholipid and increased lysophospholipid and free fatty acid in HEY and SEY suggests potential hydrolysis of phospholipids under relatively low-intensity heating. Results provide new insights into the effect of heating on the lipid profiles of egg yolk and would support the public’s choice of cooking method for egg yolks.
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spelling pubmed-103015042023-06-29 Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities Luo, Wei Wang, Jinghui Chen, Yan Zhang, Qionglian Wang, Jinqiu Geng, Fang Molecules Article The effects of the four heating intensities (hot-spring egg yolk, HEY; soft-boiled egg yolk, SEY; normal-boiled egg yolk, NEY; and over-boiled egg yolk, OEY) on lipidomes of boiled egg yolks were investigated. The results indicated that four heating intensities had no significant effect on the total abundance of lipids and lipid categories except for bile acids, lysophosphatidylinositol, and lysophosphatidylcholine. However, of all the 767 lipids quantified, the differential abundance of 190 lipids was screened among the egg yolk samples at four heating intensities. Soft-boiling and over-boiling altered the assembly structure of the lipoproteins through thermal denaturation and affected the binding of lipids and apoproteins, resulting in an increase in low-to-medium-abundance triglycerides. The decreased phospholipid and increased lysophospholipid and free fatty acid in HEY and SEY suggests potential hydrolysis of phospholipids under relatively low-intensity heating. Results provide new insights into the effect of heating on the lipid profiles of egg yolk and would support the public’s choice of cooking method for egg yolks. MDPI 2023-06-07 /pmc/articles/PMC10301504/ /pubmed/37375157 http://dx.doi.org/10.3390/molecules28124601 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Luo, Wei
Wang, Jinghui
Chen, Yan
Zhang, Qionglian
Wang, Jinqiu
Geng, Fang
Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities
title Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities
title_full Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities
title_fullStr Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities
title_full_unstemmed Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities
title_short Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities
title_sort quantitative lipidome analysis of boiled chicken egg yolk under different heating intensities
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10301504/
https://www.ncbi.nlm.nih.gov/pubmed/37375157
http://dx.doi.org/10.3390/molecules28124601
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