Mass spectrometry-based metabolomics approach to reveal differential compounds in pufferfish soups: Flavor, nutrition, and safety

Hongyan Bi; Dandan Cai; Rutan Zhang; Yiwen Zhu; Danni Zhang; Liang Qiao; Yuan Liu

doi:10.1016/j.foodchem.2019.125261

Mass spectrometry-based metabolomics approach to reveal differential compounds in pufferfish soups: Flavor, nutrition, and safety

Food Chem. 2019 Dec 15:301:125261. doi: 10.1016/j.foodchem.2019.125261. Epub 2019 Jul 26.

Authors

Hongyan Bi¹, Dandan Cai², Rutan Zhang³, Yiwen Zhu², Danni Zhang⁴, Liang Qiao⁵, Yuan Liu⁶

Affiliations

¹ College of Food Science and Engineering, Shanghai Ocean University, Hucheng Ring Road 999, Pudong New District, 201306 Shanghai, China. Electronic address: hybi@shou.edu.cn.
² College of Food Science and Engineering, Shanghai Ocean University, Hucheng Ring Road 999, Pudong New District, 201306 Shanghai, China.
³ Department of Chemistry, Fudan University, Songhu Road 2005, Yangpu District, 200438 Shanghai, China. Electronic address: rtzhang16@fudan.edu.cn.
⁴ Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Dongchuan Road 800, Minghang District, 200240 Shanghai, China.
⁵ Department of Chemistry, Fudan University, Songhu Road 2005, Yangpu District, 200438 Shanghai, China. Electronic address: liang_qiao@fudan.edu.cn.
⁶ Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Dongchuan Road 800, Minghang District, 200240 Shanghai, China. Electronic address: y_liu@sjtu.edu.cn.

PMID: 31377618
DOI: 10.1016/j.foodchem.2019.125261

Abstract

Some Eastern Asian countries deem pufferfish - especially its muscle - a culinary delight. Herein, molecular mass fingerprinting of soups prepared by Takifugu flavidus, Takifugu obscurus and Takifugu rubripes was established via matrix-assisted laser desorption/ionization - mass spectrometry (MALDI MS). Soup samples were directly analyzed by MALDI MS to collect mass spectra within 0-700 Da in a quick way, followed by principal component analysis to distinguish the different soups and to find out the distinctive compounds among the soups. High performance liquid chromatography - tandem MS (HPLC-MS/MS) was applied to identify the compounds. Nineteen compounds were identified from the HPLC-MS/MS data by using METLIN database. Through literature mining, we found that these compounds are closely related to the flavor, nutrition, and safety of pufferfish soups. This method can also be used as a facile way to distinguish between different pufferfish fillets when morphological characters have been damaged or destroyed.

Keywords: (3R,7R)-1,3,7-Octanetriol (PubChem CID: 10997367); (7R,8R,E)-8-methyl-6-(2-methylpropylidene)octahydroindolizine-7,8-diol (PubChem CID: 14863819); (Z)-3-Phenyl-2-propenal (PubChem CID:6428995); 10-Hendecenoic acid (PubChem CID: 5634); 2-Phenyl-4-pentenal (PubChem CID: 562563); 3-Hydroxycoumarin (PubChem CID:13650); Kalihinol A (PubChem CID: 185105); Linoleamide (PubChem CID: 6435901); Mass spectrometry (MS); Metabolomics; N,N′-Dicyclohexylurea (PubChem CID: 19906651); Principle component analysis (PCA); Pufferfish soup; ε-Caprolactam (PubChem CID: 7768).

MeSH terms

Animals
Cooking
Food Analysis / methods*
Food Safety*
Metabolomics*
Nutritive Value*
Principal Component Analysis
Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization*
Taste*
Tetraodontiformes / metabolism*