DHA/EPA磷脂结构与营养在海洋食品加工贮藏过程中的变化

The changes in molecular species structures and nutrition of DHA/EPA-rich phospholipids of seafood during the processing and storage are to be studied. Based on the soft ionization mass spectrometry, a lipidomics method for analyzing seafood lipids molecular species and oxidation products will be established. Several typical seafood such as cod, sea cucumber, oyster and Antarctic krill are chosen as experimental materials. Variation of their lipids including phospholipids, lysophospholipids, free fatty acids, lipid hydroperoxides, glycated phosphatidylethanolamine and volatile secondary lipid oxidation products during frozen storage, cold storage and drying will be systematically studied on the level of molecular species. The protective effects of DHA/EPA-rich lipids with different structures against brain neuronal injury and neurodegenerative change in rats are to be evaluated, and their alleviating effect of metabolic syndrome and related regulating function on key pathways and targets of lipid metabolism and glucose metabolism will be also investigated, so that the nutritional quality variation of DHA/EPA-rich lipids caused by their structural change will be elucidated. Meanwhile, we are going to study the mechanism of hydrolysis and oxidation of DHA/EPA-rich phospholipids respectively from the perspective of phospholipase and aspects of self-oxidation, heme iron catalyzed oxidation and lipoxygenase catalyzed oxidation. This project will provide effective strategies to control the change of DHA/EPA-rich phospholipids, and be significantly beneficial to the development of marine functional lipid products.

本项目拟针对DHA/EPA磷脂在海洋食品加工贮藏过程中分子种结构及营养的变化展开研究。基于软电离质谱技术构建海洋食品脂质分析的脂质组学方法，并以此为基础系统分析常见海洋食品冻藏、冷藏及干制过程中磷脂分子种、溶血磷脂分子种、游离脂肪酸、脂质氢过氧化物分子种、糖基化产物及小分子醛酮类化合物等物质的变化，揭示DHA/EPA磷脂在加工贮藏过程中的变化规律；系统评价不同分子形式DHA/EPA磷脂对大鼠脑神经细胞损伤与退行性病变的保护作用、改善代谢综合征作用及对脂代谢和糖代谢关键途径和靶点的分子机制，从而阐明加工过程中DHA/EPA磷脂结构变化对其营养功能的影响；同时，以磷脂酶为切入点揭示DHA/EPA磷脂水解的机理，从自发氧化、血红素Fe催化氧化、脂肪氧合酶催化氧化等方面研究磷脂氧化的机理，为加工贮藏过程中海洋食品DHA/EPA磷脂变化的控制提供理论基础，同时为开发新型海洋功能脂质提供理论依据。

本项目聚焦海洋食品及其原料在加工贮藏过程中的营养品质变化，针对DHA/EPA磷脂在海洋食品加工贮藏过程中分子种结构及营养的变化开展了研究。构建了基于质谱技术的海洋食品及生物样品的脂质分析和脂质组学方法，并以此为基础系统分析了典型海洋食品在冻藏、冷藏及干制过程中磷脂分子种、溶血磷脂分子种、游离脂肪酸、脂质氢过氧化物分子种等物质的变化，揭示了DHA/EPA磷脂在加工贮藏过程中的变化规律；系统评价不同分子形式DHA/EPA磷脂对大鼠脑神经细胞损伤与退行性病变的保护作用、改善代谢综合征作用及对脂代谢和糖代谢关键途径和靶点的分子机制，阐释了加工过程对DHA/EPA磷脂结构变化对其营养功能的影响；同时，以磷脂酶为切入点研究了DHA/EPA磷脂水解的机理，从自发氧化、血红素Fe催化氧化、脂肪氧合酶催化氧化等方面研究磷脂氧化的机理。研究成果发表学术论文75篇，其中SCI收录论文62篇，SCI一区论文28篇，为海洋食品加工贮藏过程中营养品质变化的控制提供了理论基础，同时为开发新型海洋功能脂质提供了理论依据。