Comparison of lipid profiles and nutritional quality of 11 red-flowered oil-tea camellia through quantitative lipidomics and chemometrics.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-04 eCollection Date: 2025-07-01 DOI:10.1016/j.fochx.2025.102738

Zhuang Deng, Jianmei Yang, Xinye Zhang, Chunyao Dun, Zhubing Hu, Guodong Wang, Qi Tang, Tao Zheng, Haitao Zeng

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引用次数: 0

Abstract

The aim of this study was to characterize the lipid profiles of 11 red-flowered oil-tea camellia (ROCs) using UPLC-MS/MS-based lipidomics. 618 lipids were identified, with TGs, PCs, PEs, PIs, DGs, and FFAs as the predominant lipid subclasses. TC1 exhibited the highest content of total lipids and GLs, followed by TC4 and DBXN. GPs were significantly elevated in TC1, TC2, TC3, and TS, whereas CC had the highest content of FFAs. CC, TS, DBXN, and TC lines exhibited unique lipid profiles suitable for functional product development. HCA and OPLS-DA demonstrated significant lipids variations among 11 ROCs, with 3 distinct clusters: CC-DBXN-XN, TC lines, and ZJ-GN-TS. Glycerophospholipid metabolism and glycerolipid metabolism were identified as key metabolic pathways, with LPC(18:2), PA(18:2_18:2), PA(16:0_18:2), PC(18:3_18:3), and TG(18:1_18:2_18:4) serving as characteristic differential lipids across 11 ROCs. Our findings provided insights into quantitative differential lipids as potential biomarkers for directional breeding and functional product development across ROCs.

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用定量脂质组学和化学计量学比较11种红花油茶的脂质特征和营养品质。

本研究采用UPLC-MS/MS-based脂质组学方法对11种红花油茶（ROCs）的脂质谱进行了表征。共鉴定出618种脂质，其中TGs、pc、pe、pi、DGs和FFAs是主要的脂质亚类。总脂质和GLs含量最高的是TC1，其次是TC4和DBXN。TC1、TC2、TC3和TS的gp含量显著升高，而CC的FFAs含量最高。CC、TS、DBXN和TC系表现出适合功能性产品开发的独特脂质谱。HCA和OPLS-DA在11个roc中表现出显著的脂质差异，有3个不同的簇：CC-DBXN-XN， TC系和ZJ-GN-TS。甘油磷脂代谢和甘油脂代谢被确定为关键的代谢途径，其中LPC（18:2）、PA（18:2_18:2）、PA（16:0_18:2）、PC（18:3_18:3）和TG（18:1_18:18 2_18:4）是11个roc的特征差异脂质。我们的研究结果为定量差异脂质作为生物标记物的定向育种和功能性产品开发提供了见解。

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.