Work

Glycerophospholipid fatty acid remodeling optimizes lipid nutrition and volatile organic compound composition in freshwater fish with linolenic acid intervention

Year: 2025

Type: article

Abstract: To investigate α-linolenic acid (ALA) intervention effects on lipid remodeling and volatile organic compounds (VOCs) in Cyprinus carpio , fish were fed soybean oil (SO, 5.37 % ALA) and flaxseed oil (SL, 32.66 % ALA) diets for 30 weeks. Key results: ALA interventions significantly increased n-3 long-chain polyunsaturated fatty acids (LC-PUFAs) without altering protein or amino acid content. ALA interventions preferentially incorporated docosahexaenoic acid at the phosphatidylethanolamines (PEs) sn-2 position while suppressing saturated fatty acids in PEs sn-1 and monounsaturated fatty acids in phosphatidylcholines ( P < 0.05). ALA interventions enhanced pleasant VOCs (pent-1-en-3-ol) but reduced off-flavor VOCs (oct-1-en-3-ol, heptanal), with n-3 PUFAs correlating positively and n-6 PUFAs negatively ( P < 0.05). Lipidomics revealed glycerophospholipids as a core target for ALA, with significant metabolic pathways enrichment ( P < 0.05). In summary, ALA interventions optimize the nutrition and VOCs of freshwater fish by remodeling glycerophospholipid molecules, supporting the supply of high-quality aquatic foods. • Linolenic acid (ALA): a potential regulator for high-quality aquatic food supply. • ALA intervention effectively promoted DHA binding at the PE sn-2 position. • ARA and DHA competitively bind to the sn-2 position of PEs. • ALA optimizes the volatile flavor in the muscle of Yellow River carp. • The lipid molecule with the greatest influence by ALA was glycerophospholipids.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103264