Molecular networking and Paterno-Büchi reaction guided glycerides characterization and antioxidant activity assessment of Ganoderma lucidum spore oil

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-12-15 DOI:10.1016/j.foodchem.2024.142500

Qing-Xuan Ren, Rui Wang, Qin-Ru Mu, Ling Chen, Min Chen, Li-Jiang Wang, Ping Li, Hua Yang, Wen Gao

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Abstract

Ganoderma lucidum spore oil (GLSO) is a dietary supplement, with glycerides (GLs) recognized as its important active component. However, comprehensive profiling and accurate structural characterization of GLs in GLSO remain underexplored. In this study, 59 GLs from GLSO were identified by ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF MS) and molecular networking (MN). The double bond isomers of these compounds were further resolved by the Paterno-Büchi (PB) reaction coupled with UPLC-Q-TOF MS, resulting in the identification of 36 unsaturated GLs, including 5 pairs of positional isomers. In summary, 64 GLs were characterized, consisting of 9 diacylglycerols (DGs) and 55 triacylglycerols (TGs). Additionally, the compositional variations, antioxidant activities, and relative isomer ratios of CC positional isomers of GLSO from eight different manufacturers were revealed, with 11 GLs correlating with antioxidant activity. This study enhances the understanding of the nutritional value of GLSO and lays a foundation for future quality standard formulation.

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分子网络和 Paterno-Büchi 反应引导的灵芝孢子油甘油酯表征和抗氧化活性评估

灵芝孢子油（GLSO）是一种膳食补充剂，甘油酯（GLs）被认为是其重要的活性成分。然而，GLSO中GLs的全面分析和准确的结构表征仍有待探索。本研究采用超高效液相色谱-四极杆飞行时间质谱（UPLC-Q-TOF MS）和分子网络（MN）技术对GLSO中的59个GLs进行了鉴定。通过paterno - b - chi （PB）反应和UPLC-Q-TOF质谱对化合物的双键异构体进行了进一步解析，鉴定出36个不饱和GLs，包括5对位置异构体。总共鉴定了64种GLs，包括9种二酰基甘油（DGs）和55种三酰基甘油（TGs）。此外，研究了8种不同厂家GLSO的组成变化、抗氧化活性和CC位置异构体的相对异构体比例，其中11种GLSO与抗氧化活性相关。本研究增进了对GLSO营养价值的认识，为今后质量标准的制定奠定了基础。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.