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|Title:||High throughput MS techniques for caviar lipidomics|
|Author:||Porcari, Andréia M.|
Fernandes, Gabriel D.
Belaz, Katia Roberta A.
Schwab, Nicolas V.
Santos, Vanessa G.
Alberici, Rosana M.
Gromova, Varvara A.
Eberlin, Marcos N.
Lebedev, Albert T.
|Abstract:||The lipid profile of Sturgeon roe (caviar) was monitored by matrix assisted laser desorption/ionization mass spectrometry (MALDI(+)-MS), thermal imprinting easy ambient sonic-spray ionization mass spectrometry (TI-EASI(+)-MS) and electrospray mass spectrometry (ESI(+)-MS). Freshly salted and commercially salted pasteurized caviar samples of Atlantic sturgeon (Acipenser sturio) were stored either at +4 degrees C or at room temperature for 4 weeks. The different types of chemical information achieved by these MS techniques were compared: MALDI(+)-MS detects mainly phospholipids (PL) whereas TI-EASI(+)-MS allows monitoring of both triacylglycerols (TAG) and PL. ESI(+) coupled to Fourier transform ion cyclotron resonance high resolution mass spectrometer (FT-ICR-MS) and MS/MS experiments were used to fully characterize the detected lipids, ensure the absence of oxidation products in the degradation process and confirm the high efficiency of the thermal imprinting extraction. TI-EASI(+)-MS, via a more comprehensive profiling and easier operation, has therefore been demonstrated to provide caviar lipidomic profiles and discriminate its changes as a function of storage time and temperature. The data have also confirmed that hydrolysis is the main process of lipid degradation in caviar.|
The lipid profile of Sturgeon roe (caviar) was monitored by matrix assisted laser desorption/ionization mass spectrometry (MALDI(+)-MS), thermal imprinting easy ambient sonic-spray ionization mass spectrometry (TI-EASI(+)-MS) and electrospray mass spectro
Espectrometria de massa
|Editor:||Royal Society of Chemistry|
|Citation:||Analytical Methods. Royal Soc Chemistry, v. 6, n. 8, n. 2436, n. 2443, 2014.|
|Appears in Collections:||IQ - Artigos e Outros Documentos|
FEA - Artigos e Outros Documentos
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