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Lipidomics generates large data that makes manual annotation and interpretation challenging. Lipid chemical and structural diversity with structural isomers further complicates annotation. Although, several commercial and open-source software for targeted lipid identification exists, it lacks automated method generation workflows and integration with statistical and bioinformatics tools. We have developed the Comprehensive Lipidomic Automated Workflow (CLAW) platform with integrated workflow for parsing, detailed statistical analysis and lipid annotations based on custom multiple reaction monitoring (MRM) precursor and product ion pair transitions. CLAW contains several modules including identification of carbon-carbon double bond position(s) in unsaturated lipids when combined with ozone electrospray ionization (OzESI)-MRM methodology. To demonstrate the utility of the automated workflow in CLAW, large-scale lipidomics data was collected with traditional and OzESI-MRM profiling on biological and non-biological samples. Specifically, a total of 1497 transitions organized into 10 MRM-based mass spectrometry methods were used to profile lipid droplets isolated from different brain regions of 18-24 month-old Alzheimer's disease mice and age-matched wild-type controls. Additionally, triacyclglycerols (TGs) profiles with carbon-carbon double bond specificity were generated from canola oil samples using OzESI-MRM profiling. We also developed an integrated language user interface with large language models using artificially intelligent (AI) agents that permits users to interact with the CLAW platform using a chatbot terminal to perform statistical and bioinformatic analyses. We envision CLAW pipeline to be used in high-throughput lipid structural identification tasks aiding users to generate automated lipidomics workflows ranging from data acquisition to AI agent-based bioinformatic analysis.
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Poult Sci
August 2025
College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang, China. Electronic address:
Chicken meat flavor is a significant factor in consumer preferences and purchasing behaviors, including taste, aroma, and texture, directly impacting perceived chicken meat quality. The formation of chicken meat flavor is predominantly regulated by various biochemical processes such as lipid oxidation, Maillard reaction, and thiamine degradation. The lipids significantly impact the flavor of chicken meat.
View Article and Find Full Text PDFFood Chem
June 2025
Brightseed, 201 Haskins Way, South San Francisco, CA 94080, United States of America. Electronic address:
This study provides a comprehensive metabolomic and lipidomic analysis of various almond varieties (Monterey, Nonpareil, Independence) and their pasteurized and non-pasteurized forms, identifying 530 phytochemicals (metabolites and lipids), including 17 bioactive substances, six of which were previously unreported in almonds. Using LC-MS and advanced data processing techniques, we explored the impact of pasteurization on almond composition, revealing alterations in fatty acid profiles and increases in polyphenols and flavonoids. Pasteurization was found to enhance oxidative stability while affecting nutrient content, notably increasing the oleic/linolenic ratio.
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UnIC@RISE Department of Surgery and Physiology, Faculty of Medicine of the University of Porto, 4200-319 Porto, Portugal.
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View Article and Find Full Text PDFTransl Oncol
September 2025
Department of Internal Medicine III, Hematology and Medical Oncology, University Hospital Regensburg, Regensburg, Germany. Electronic address:
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