Exploring Lipid Degradation and Spatial Distribution of Rice during Storage: Based on Multi-Scale Microscopic Imaging, Lipidomics and DESI-MSI

IF 6.7 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural and Food Chemistry Pub Date : 2026-10-20 DOI:10.1021/acs.jafc.6c09104

Ruobing Jia,Xiangxin Wang,Sinan Mu,Yaxing Xie,Changsheng Guo,Siyu Zhang,Zeyu Peng,Jianjun Cheng,Qingfeng Ban

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Abstract

Understanding how molecular changes drive structural deterioration is essential for clarifying rice quality loss during storage. Paddy rice stored for 0–2 years under brown rice (BR) and polished rice (PR) systems was analyzed using multiscale microscopy, LF-NMR, lipidomics, and DESI-MSI to investigate lipid degradation and spatial redistribution during storage. Both BR and PR showed progressive surface darkening and reduced transparency during storage. BR exhibited bran-layer cracking and lipid leakage, whereas PR showed increased surface roughness and internal particle aggregation. Total quantified lipids decreased during storage, accompanied by aleurone membrane deterioration and lipid redistribution. Lipidomics identified 666 lipid species and showed distinct remodeling patterns between BR and PR. DESI-MSI further visualized 87 lipids with clear tissue-specific distributions. Outer-layer lipids mainly underwent fatty acid turnover, whereas endosperm lipids were characterized by glycerophospholipid degradation and remodeling. These findings provide spatially resolved insight into lipid-mediated rice quality deterioration during storage.

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基于多尺度显微成像、脂质组学和DESI-MSI的水稻贮藏过程中脂质降解和空间分布研究

了解分子变化是如何导致结构退化的，对于澄清大米在储藏过程中的品质损失至关重要。采用多尺度显微镜、LF-NMR、脂质组学和DESI-MSI技术对糙米（BR）和精米（PR）体系下储存0 ~ 2年的水稻进行了分析，研究了储存过程中脂肪的降解和空间再分配。BR和PR在贮存过程中表面逐渐变暗，透明度降低。BR表现为膜层开裂和脂质渗漏，而PR表现为表面粗糙度增加和内部颗粒聚集。总定量脂质在贮存期间下降，并伴有糊粉膜变质和脂质重新分布。脂质组学鉴定了666种脂质，并显示了BR和PR之间不同的重塑模式。DESI-MSI进一步显示了87种脂质，具有明确的组织特异性分布。外层脂质以脂肪酸转化为主，胚乳脂质以甘油磷脂降解和重塑为主。这些发现为储存过程中脂质介导的稻米品质恶化提供了空间解析见解。

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来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.