Complete Polar Lipid Profile of Kefir Beverage by Hydrophilic Interaction Liquid Chromatography with HRMS and Tandem Mass Spectrometry

被引：0
作者：
Ventura, Giovanni [1 ,2 ]
Bianco, Mariachiara [1 ,2 ]
Losito, Ilario [1 ,2 ]
Cataldi, Tommaso R. I. [1 ,2 ]
Calvano, Cosima D. [1 ,2 ]
机构：
[1] Univ Bari Aldo Moro, Dipartimento Chim, Via Orabona 4, I-70126 Bari, Italy
[2] Univ Bari Aldo Moro, Ctr Interdipartimentale SMART, Via Orabona 4, I-70126 Bari, Italy
来源：
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES | 2025年 / 26卷 / 03期
关键词：
LC-ESI-tandem MS; food; phospholipids; kefir; fatty acyl chains; ELECTROSPRAY-IONIZATION; FRAGMENTATION PROCESSES; MILK; PHOSPHATIDYLGLYCEROL; PHOSPHATIDYLCHOLINES; IDENTIFICATION; SEPARATION; PEPTIDES; ACIDS;
D O I：
10.3390/ijms26031120
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Kefir, a fermented milk product produced using kefir grains, is a symbiotic consortium of bacteria and yeasts responsible for driving the fermentation process. In this study, an in-depth analysis of kefir's lipid profile was conducted, with a focus on its phospholipid (PL) content, employing liquid chromatography with high-resolution mass spectrometry (LC-HRMS). Nearly 300 distinct polar lipids were identified through hydrophilic interaction liquid chromatography (HILIC) coupled with electrospray ionization (ESI) and Fourier-transform orbital-trap MS and linear ion-trap tandem MS/MS. The identified lipids included phosphatidylcholines (PCs), lyso-phosphatidylcholines (LPCs), phosphatidylethanolamines (PEs) and lyso-phosphatidylethanolamines (LPEs), phosphatidylserines (PSs), phosphatidylglycerols (PGs), and phosphatidylinositols (PIs). The presence of lysyl-phosphatidylglycerols (LyPGs) was identified as a key finding, marking a lipid class characteristic of Gram-positive bacterial membranes. This discovery highlights the role of viable bacteria in kefir and underscores its probiotic potential. The structural details of minor glycolipids (GLs) and glycosphingolipids (GSLs) were further elucidated, enriching the understanding of kefir's lipid complexity. Fatty acyl (FA) composition was characterized using reversed-phase LC coupled with tandem MS. A mild epoxidation reaction with meta-chloroperoxybenzoic acid (m-CPBA) was performed to pinpoint double-bond positions in FAs. The dominant fatty acids were identified as C18:3, C18:2, C18:1, C18:0 (stearic acid), C16:0 (palmitic acid), and significant levels of C14:0 (myristic acid). Additionally, two isomers of FA 18:1 were distinguished: triangle 9-cis (oleic acid) and triangle 11-trans (vaccenic acid). These isomers were identified using diagnostic ion pairs, retention times, and accurate m/z values. This study provides an unprecedented level of detail on the lipid profile of kefir, shedding light on its complex composition and potential nutritional benefits.
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页数：15
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