Comparative Analysis of the Lipid Profile in Ordinary and Dark Muscles of Chub Mackerel (Scomber japonicus)

Jin Han Bae, Sun Young Lim

Abstract


We compared the lipid class composition of the ordinary and dark muscles of chub mackerel using thin-layer chromatography (TLC) and ultra performance liquid chromatography-mass spectrometry (UPLC-MS). In TLC, the neutral lipids (NLs) of the dark muscle were a little different from those of the ordinary muscle. Diacylglycerol (18:0/18:1 and 16:0/16:0) and triacylglycerol (22:0/22:1/22:3 or 22:0/22:0/22:4) were observed in NL. Neutral and acidic glycosphingolipids were observed in the glycolipids (GLs). Phosphatidylserine (20:5) and phosphatidylinositol (18:0/20:5 or 18:1/20:4) were present in the phospholipids (PLs). From UPLC-MS analysis, we found a difference in the NL fraction between the ordinary and dark muscles but the GL and PL patterns were similar in both muscles.

Key Words: chub mackerel, lipid class composition, muscle type, Scomber japonicus, TLC, UPLC-MS

Abbreviations: DAG – diacylglycerol, ESI-MS – electrospray ionization-mass spectrometry, GL – glycolipid, NL – neutral lipid, PI – phosphatidylinositol, PL – phospholipid, PS – phosphatidylserine, PUFA – polyunsaturated fatty acid, TAG – triacylglycerol, TLC – thin layer chromatography, UPLC-MS – ultraperformance liquid chromatography-mass spectrometry


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