Lipids contribute significantly to the flavor of cell-cultured fish meat as precursor components of flavor compounds. Here, we initially reported the differences in lipid metabolite profiles and volatile compounds between adipogenic differentiation of adipose stem cells (ASCs) and adipocytic transdifferentiation of muscle stem cells (MSCs) from large yellow croakers. A total of 2106 lipid metabolites were identified by UPLC-MS/MS. Compared with the MSCs group, 1263 differentially expressed lipid metabolites were found in the ASCs group, with 1026 up-regulated lipid metabolites and 237 down-regulated ones. The main lipid differences were fatty acyls (FAs) and glycerolipids (GL). GC-IMS identified a total of 47 volatile compounds. Volatile compounds such as ethyl laurate, nonanal, and 2,3-pentanedione were significantly higher in the ASCs group than in the MSCs group. GC-IMS results indicated that the ASCs group was more flavorful. This study provides a theoretical basis for developing cell-cultured fish meat with a familiar flavor.

中文翻译：

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基于 UPLC-MS/MS 和 GC-IMS 的脂肪干细胞脂质谱和挥发性化合物成脂分化和脂肪细胞转分化的表征


脂质作为风味化合物的前体成分，对细胞培养鱼肉的风味有显着贡献。在这里，我们最初报道了大型黄鱼脂肪干细胞 （ASCs） 的成脂分化和肌肉干细胞 （MSCs） 的脂肪细胞转分化之间脂质代谢物谱和挥发性化合物的差异。UPLC-MS/MS 共鉴定出 2106 种脂质代谢物。与 MSCs 组相比，ASCs 组共发现 1263 种差异表达的脂质代谢物，其中 1026 种脂质代谢物上调，237 种下调。脂质的主要差异是脂肪酰基 （FAs） 和甘油脂 （GL）。GC-IMS 共鉴定出 47 种挥发性化合物。ASCs 组的月桂酸乙酯、壬醛和 2,3-戊二酮等挥发性化合物显著高于 MSCs 组。GC-IMS 结果表明，ASCs 组更美味。本研究为开发具有熟悉风味的细胞培养鱼肉提供了理论依据。