Evidence map›Paper›PMID 38322764›Full record

ArticleFood chemistry: X2024

Characterization of lipid composition and nutritional quality of yak ghee at different altitudes: A quantitative lipidomic analysis.

Feiyan Yang, Xin Wen, Siwei Xie, Xudong He, Guangfan Qu, Xueying Zhang, Shuguo Sun, Zhang Luo, Zhendong Liu, Qinlu Lin

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

5 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
  4. A QuEChERS method based on octadecyl-bonded hectorite for the determination of ten mycotoxins in yak ghee.Analytical sciences : the international journal of the Japan Society for Analytical Chemistry · 2025
    Article
  5. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Feiyan YangHunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
Xin WenHunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
Siwei XieHunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
Xudong HeHunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
Guangfan QuHunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
Xueying ZhangHunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
Shuguo SunHunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
Zhang LuoCollege of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, Tibet, China.
Zhendong LiuCollege of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, Tibet, China.
Qinlu LinHunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Efficient and comprehensive analysis of lipid profiles in yak ghee samples collected from different elevations is crucial for optimal utilization of these resources. Unfortunately, such research is relatively rare. Yak ghee collected from three locations at different altitudes (S2: 2986 m; S5: 3671 m; S6: 4508 m) were analyzed by quantitative lipidomic. Our analysis identified a total of 176 lipids, and 147 s lipid of them were upregulated and 29 lipids were downregulated. These lipids have the potential to serve as biomarkers for distinguishing yak ghee from different altitudes. Notably, S2 exhibited higher levels of fatty acids (21:1) and branched fatty acid esters of hydroxy fatty acids (14:0/18:0), while S5 showed increased levels of phosphatidylserine (O-20:0/19:1) and glycerophosphoric acid (19:0/22:1). S6 displayed higher levels of triacylglycerol (17:0/20:5/22:3), ceramide alpha-hydroxy fatty acid-sphingosine (d17:3/34:2), and acyl glucosylceramides (16:0-18:0-18:1). Yak ghee exhibited a high content of neutralizing glycerophospholipids and various functional lipids, including sphingolipids and 21 newly discovered functional lipids. Our findings provide insights into quantitative changes in yak ghee lipids during different altitudes, development of yak ghee products, and screening of potential biomarkers.

Indexed as

AltitudesFunctionLipidomicMetabolic pathwaysYak ghee

Identifiers

PMID38322764
PMCPMC10844969

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.