Polymethylene-Interrupted, Omega-3 and Branched-Chain Fatty Acids and Stable 13C Values of Wild Gulf of Mexico Oysters (Crassostrea virginica) from the Texas Coast

IF 6.2 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of Agricultural and Food Chemistry Pub Date : 2025-03-15 DOI:10.1021/acs.jafc.4c11298

Zhen Wang, Tingxiang Yang, Hao Yang, Md Saydur Rahman, J. Thomas Brenna, Dong Hao Wang

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Abstract

The complex fatty acid (FA) composition of the edible portion of American oysters (Crassostrea virginica) presents a significant analytical challenge to complete characterization. Here, we employed solvent-mediated covalent adduct chemical ionization to enable comprehensive de novo characterization of its FA composition, with isotope ratio mass spectrometry for initial measurements of FA ¹³C signatures. Unusual polymethylene-interrupted (PMI) polyunsaturates were unequivocally identified, with 22:2(7Z,15Z) dominating at 5.5% (w/w). In contrast, sea urchins collected from the same area are abundant in shorter-chain-length C20 PMI-FA. Three even-numbered-chain anteiso branched-chain FAs (BCFAs), C14, C16, and C18, were characterized for the first time. Gulf oysters contain 1.8% total BCFA and 23.2% combined EPA and DHA. A 100 g serving of oysters provides 32.9 mg of BCFA; 140.1 mg of PMI-FA; and 426.9 mg of EPA and DHA. Oysters and sea urchins from the same origin exhibit significantly different δ¹³C values for most measured FA, indicating distinct dietary origins.

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来自德克萨斯海岸的野生墨西哥湾牡蛎（Crassostrea virginica）的聚亚甲基中断、Omega-3和支链脂肪酸和稳定的13C值

美国牡蛎（Crassostrea virginica）可食用部分的复合脂肪酸（FA）组成对完整表征提出了重大的分析挑战。在这里，我们采用溶剂介导的共价加合物化学电离技术，对其FA组成进行了全面的从头表征，并用同位素比质谱法对FA 13C特征进行了初步测量。不寻常的聚亚甲基中断（PMI）多不饱和化合物被明确地识别出来，以22:2（7Z,15Z）为主，占5.5% （w/w）。相比之下，从同一地区采集的海胆富含短链长度的C20 PMI-FA。本文首次对C14、C16和C18这3个偶链前支链脂肪酸进行了表征。海湾牡蛎含有1.8%的BCFA和23.2%的EPA和DHA。一份100克的牡蛎提供32.9毫克的BCFA；PMI-FA 140.1 mg；426.9毫克的EPA和DHA同一来源的牡蛎和海胆的δ13C值在大多数测量FA值上有显著差异，表明不同的饮食来源。

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来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.