Comprehensive Lipidome Analyses of Functional Egg Double Enriched in PUFA and Selenium from Chinese Enshi

Monday, April 29, 2024

5:00 PM – 6:00 PM EDT

Presenting Author(s)

Hong Chen, PhD (he/him/his)

Prof. Hong Chen
Oil Crops Research Institute, China (People's Republic)

Co-Author(s)

Fang Wei, PhD

Prof. Fang Wei, Executive Chief of the Team for Oil Quality Chemistry and Processing Utilization.
Oil Crop Research Institue, Chinese Academy of Agricural Sciences
Wuhan City, China (People's Republic)
YX

Ya Xie

Research Assistant
Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, China (People's Republic)
BW

Bangfu Wu

Research Assistant
Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, China (People's Republic)
XL

Xin Lv

Engineer
Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, China (People's Republic)
YZ

Yunfeng Zhu

director
Enshi Autonomous Prefecture Academy of Agricultural Sciences, China (People's Republic)
JX

Jiqian Xiang

Dean
Enshi Autonomous Prefecture Academy of Agricultural Sciences, China (People's Republic)
WZ

Wei Wei Zhu

R&D Engineer
Wuhan Zhongke Optics Valley Green Biotechnology Co.,Ltd, China (People's Republic)

Objective：Polyunsaturated fatty acids (PUFAs) and selenium are both essential dietary components while egg is an excellent source of nutrients for humans. The health benefits of ω-3 PUFAs (e.g. α-Linolenic acid (ALA) and docosahexaenoic acid (DHA)) and selenium can be enhanced by raising their bioavailability through enrichment in eggs.

Methods：In the present studies, the chicken feed was enriched with different components rich in ω-3 PUFAs (including flaxseed and microalgae powder) and selenium-rich plant materials from Enshi, China. A novel approach using a one-phase solvent-isopropanol (IPA) combined with LC-ESI-QToF-MS was developed to study the lipid profile of egg yolk. After optimization of the method, a total of 646 lipid molecular species were characterized and quantified in the egg yolk.

Results：The results showed that the content of ω-3 PUFAs and organic selenium in egg yolk increased significantly after enrichment. The content of ALA and DHA reach 353.69 ± 68.15 mg/egg and 301.41 ± 26.76 mg/egg, respectively. The enriched eggs contained 24.4μg/100 g of organic selenium, > 80% of the total selenium in egg. Based on lipidomics and volatile compound analysis, we investigated the relationship between lipids and flavor compounds DHA-enriched egg yolk, as well as the changes in lipids and their oxidation products under different cooking methods. Analysis of the relevant network graph showed that phospholipids containing docosahexaenoic acid (DHA), linoleic acid or oleic acid chains were the main contributors to the characteristic flavor of DHA-enriched egg yolk.

Significance：Our research results have provided useful scientific information on the contents of selenium, ω-3 PUFAs and the various lipid molecular species in egg yolk for promoting the consumption of functional double-enriched egg as a dietary source of ω-3 PUFAs and Selenium.

Acknowledgements：This work was supported by Technology Innovation Project of Hubei Province (Grant No. 2023DJC150)