基于代谢组学和离子组学的不同大蒜品种化学元素和代谢物比较分析

IF 3.5 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Junjun Meng, Haitao Zhong, Xue Chu, Jinxiu Guo, Shiyuan Zhao, Tao Shen, Wenxue Sun, Jianhua Wang, Pei Jiang
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引用次数: 0

摘要

作为 "药食同源 "概念下的一种植物,大蒜具有多种保健功效,并有许多不同的品种。本研究采用 LC-MS/MS 四极杆-轨道阱质谱法和 ICP-MS 分析了不同大蒜品种的代谢物组成。共鉴定出 30 种化学元素和 1256 种代谢物。五个大蒜组之间的化学元素和代谢组学特征存在显著差异(VIP > 1.5)。与 WG 相比,PG 含有 5 种独特的化合物,HG 含有 15 种独特的化合物,SCG 含有 18 种独特的化合物,SBG 含有 26 种独特的化合物。此外,研究结果表明,WG 与 PG 和 HG 的差异较小,但与 SBG 和 SCG 的差异显著。KEGG 分析揭示了与不同代谢物形成相关的代谢途径。这些发现揭示了不同大蒜品种成分的差异和机制,为区分不同大蒜品种的营养成分提供了理论基础。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Comparative analysis of chemical elements and metabolites in diverse garlic varieties based on metabolomics and ionomics

Comparative analysis of chemical elements and metabolites in diverse garlic varieties based on metabolomics and ionomics

As a plant classified under the “medicine food homology” concept, garlic offers various health benefits and comes in many different varieties. In this study, the metabolite composition of different garlic varieties were analyzed using LC–MS/MS quadrupole-Orbitrap mass spectrometry and ICP-MS. A total of 30 chemical elements and 1256 metabolites were identified. Significant differences in chemical elements and metabolomics profiles were observed among the five garlic groups (VIP > 1.5). Compared to WG, PG contained 5 unique compounds, HG had 15 unique compounds, SCG had 18 unique compounds, and SBG had 26 unique compounds. Furthermore, the results showed that WG had smaller differences with PG and HG, but significant differences with SBG and SCG. KEGG analysis revealed metabolic pathways associated with the formation of differential metabolites. These findings uncover the differences and mechanisms in the composition of various garlic varieties, providing a theoretical foundation for distinguishing the nutritional components of different garlic types.

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来源期刊
Food Science & Nutrition
Food Science & Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
5.10%
发文量
434
审稿时长
24 weeks
期刊介绍: Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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