Exploring lipid profiles and unveiling potential lipid markers in raw and vinegar-processed Schisandra chinensis fruit

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-09 DOI:10.1016/j.fochx.2025.102639

Lan Lan , Heng Zhou , Runjie Jiang , Yimin Cao , Jiajia Yuan , Xiuhong Mao , Ke Wang , Shen Ji , Qing Hu

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引用次数: 0

Abstract

Schisandra chinensis fruit is a food-as-medicine species extensively used in diverse phytotherapeutical applications. Spurred by its widespread use, this study employed a modified MTBE–based lipid extraction procedure on raw and vinegar-processed Schisandra chinensis fruit. Subsequently, lipid composition analysis was conducted using ultra–high–performance liquid chromatography interfaced with ion mobility–quadrupole time–of–flight mass spectrometry. Altogether, 339 lipid molecular species were annotated for the raw and vinegar-processed variants, spanning 24 subclasses and falling into five categories. The KEGG analysis revealed that glycerophospholipid metabolism, biosynthesis of secondary metabolites, and autophagy were the top three pivotal biological pathways in the response to vinegar processing. Moreover, this study pinpointed potential lipid markers capable of differentiating between the two forms, and initiated a preliminary quantitative analysis for their concurrent determination. The results presented in this work offer novel perspectives into the molecular mechanism underlying the vinegar processing of the Schisandra chinensis fruit.

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探索五味子原料和醋加工果实的脂质特征和揭示潜在的脂质标记

五味子（Schisandra chinensis）果实是一种广泛应用于多种植物治疗的食药物种。由于其广泛应用，本研究采用改进的基于mtbe的五味子生果和醋加工五味子果脂质提取工艺。随后，使用超高效液相色谱结合离子迁移率-四极杆飞行时间质谱进行脂质成分分析。总共有339个脂质分子种被标注为生的和醋处理的变体，跨越24个亚类，分为5类。KEGG分析显示，甘油三酯代谢、次生代谢物的生物合成和自噬是食醋加工反应的三大关键生物学途径。此外，本研究确定了能够区分这两种形式的潜在脂质标记物，并启动了初步的定量分析，以同时确定它们。本研究结果为五味子果实食醋加工的分子机制提供了新的视角。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.