Flaxseed feeding enriches plasmalogens and glycosphingolipids and alters the esterification site of PUFAs in egg yolk phospholipids based on lipidomics analysis.

Yifei Wang, Le Cheng, Ming Zhang, Yumeng Ma, Lin Dong, Yixuan Li, Bing Fang

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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7 authors.

Yifei WangKey Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.

Le ChengKey Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.

Ming ZhangSchool of Food Science and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China.

Yumeng MaKey Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.

Lin DongKey Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.

Yixuan LiKey Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.

Bing FangKey Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.

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6 · The paper itself

Abstract

This study employed lipidomics technology based on ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) to systematically analyze the effects of flaxseed-supplemented feed on the phospholipid composition of egg yolk in laying hens. The results indicate that flaxseed intervention significantly increases the content of neuro-related glycosphingolipids in egg yolk, with galactosylceramide increasing by approximately 1.67-fold, glucosylceramide by 2.00-fold, and ganglioside GM3 by 3.00-fold, while also promoting the specific enrichment of ω-3 polyunsaturated fatty acids at the sn-1 position of phospholipids. Additionally, the levels of plasmalogens, which possess antioxidant functions, are notably elevated. These changes collectively optimize the nutritional structure of egg yolk phospholipids, demonstrating that flaxseed-supplemented feed can transform egg yolk into a composite lipid system with potential neuroprotective functions, thereby providing a new scientific basis for the development of functional egg products.

Indexed as

Egg yolkEsterification positionFlaxseedFunctional lipidLipidomicsNutritional enrichmentPlasmalogens

Identifiers

PMID42021841

DOI10.1016/j.fochx.2026.103862

PMCPMC13098453

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