Sea cucumbers are a rich source of bioactive compounds and are gaining popularity as nutrient-rich seafood. They are consumed as a whole organism in Pacific regions. However, limited data are available on the comparison of their lipid composition and nutritional value. In this study, untargeted liquid chromatography/mass spectrometry was applied to comprehensively profile lipids in the skin, meat, and intestinal contents of three color-distinct edible sea cucumbers. Multivariate principal component analysis revealed that the lipid composition of the intestinal contents of red, black, and blue sea cucumbers differs from that of skin, and meats. Polyunsaturated fatty acids (PUFAs) are abundant in the intestinal contents, followed by meats of sea cucumber. Lipid nutritional quality assessments based on fatty acid composition revealed a high P:S ratio, low index of atherogenicity, and high health promotion indices for the intestinal contents of red sea cucumber, suggesting its potential health benefits. In addition, hierarchical cluster analysis revealed that the intestinal contents of sea cucumbers were relatively high in PUFA-enriched phospholipids and lysophospholipids. Ceramides are abundant in black skin, blue meat, and red intestinal content samples. Overall, this study provides the first insights into a comprehensive regio-specific profile of the lipid content of sea cucumbers and their potential use as a source of lipid nutrients in food and nutraceuticals.

中文翻译：

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使用 LC/MS 对食用海参进行区域特异性脂质指纹分析

海参是生物活性化合物的丰富来源，作为营养丰富的海鲜而越来越受欢迎。在太平洋地区，它们作为一个整体被食用。然而，关于其脂质成分和营养价值的比较的数据有限。在本研究中，采用非靶向液相色谱/质谱法全面分析了三种颜色不同的食用海参的皮、肉和肠道内容物中的脂质。多变量主成分分析显示，红海参、黑海参和蓝海参肠道内容物的脂质组成与皮和肉不同。肠道内容物中多不饱和脂肪酸（PUFA）含量丰富，其次是海参肉。基于脂肪酸组成的脂质营养质量评估显示，红海参肠道内容物具有高P:S比、低致动脉粥样硬化指数和高健康促进指数，表明其潜在的健康益处。此外，层次聚类分析显示，海参肠道中富含PUFA的磷脂和溶血磷脂含量相对较高。黑色皮肤、蓝色肉和红色肠道内容物样本中富含神经酰胺。总体而言，这项研究首次深入了解了海参脂质含量的区域特异性综合概况及其作为食品和营养保健品中脂质营养素来源的潜在用途。