Insights into the quality profile and potential quality markers of Lycium barbarum (goji) berries after Tribolium castaneum infestation

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-16 DOI:10.1016/j.fochx.2025.102668

Yunxia Cheng , Yanzhen Shen , Zhenying Liu , Haiyu Zhao , Jian Yang , Feifei Wang , Zhimao Chao

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Abstract

This study innovatively integrated multidimensional quality evaluation with UPLC-MS metabolomics to comprehensively elucidate the molecular mechanisms underlying insect-induced quality deterioration and to identify diagnostic markers. The results demonstrated that insect infestation altered color, reduced the content of total flavonoids, total phenolics, six active compounds, and markedly decreased antioxidant capacity (P < 0.05), leading to the quality deterioration. Metabolomic analysis identified 91 differential metabolites (DMs). KEGG pathway enrichment analysis revealed that these DMs were primarily involved in core biological pathways such as amino acid metabolism, carbohydrate metabolism, and energy metabolism. These metabolic disturbances were closely associated with nutrient depletion during insect growth and development, providing molecular-level insights into infestation-induced quality decline. ROC curve analysis further identified 6 Q-markers (uric acid, montanol, sucrose, aesculetin, malic acid, and tryptophan). This study not only systematically elucidated the material basis of infestation-induced quality deterioration, but discovered a panel of specific metabolic markers with early-warning potential.

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枸杞侵染后枸杞果实品质特征及潜在品质标记的研究

本研究创新性地将多维质量评价与UPLC-MS代谢组学相结合，以全面阐明昆虫诱导质量恶化的分子机制，并确定诊断标志物。结果表明，虫蛀使其颜色发生改变，总黄酮、总酚类物质及6种活性物质含量降低，抗氧化能力显著降低(P <；0.05)，导致质量恶化。代谢组学分析鉴定出91种差异代谢物（DMs）。KEGG通路富集分析表明，这些DMs主要参与氨基酸代谢、碳水化合物代谢和能量代谢等核心生物学通路。这些代谢紊乱与昆虫生长发育过程中的养分消耗密切相关，为昆虫侵染引起的质量下降提供了分子水平的见解。ROC曲线分析进一步确定了6个q标记物（尿酸、montanol、蔗糖、aesculletin、苹果酸和色氨酸）。本研究不仅系统地阐明了虫害诱发品质劣化的物质基础，而且发现了一组具有预警潜力的特异性代谢标志物。

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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.