结合广泛靶向代谢组学和网络药理学，探讨不同干燥方式下核桃仁营养变化的机制

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-23 DOI:10.1016/j.foodchem.2025.144498

Wenwei Wang , Qingyang Li , Maokai Cui , Danyu Shen , Runhong Mo , Fubin Tang , Yihua Liu

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引用次数: 0

摘要

干燥温度对无皮孔核桃仁（WKs）中营养代谢物概况和健康益处的影响仍不清楚。本研究采用广泛靶向的代谢组学方法，鉴定了三种不同干燥方法下核桃仁中的 1888 种代谢物。其中，697个温度敏感代谢物（TSMs）被鉴定为干燥温度诱导的关键营养变化差异。采用 80 °C 热风干燥（HD）的核桃仁的抗氧化活性（约 155%）远高于其他两种干燥方法。根据 WGCNA 分析，确定了 249 种明显上调的抗氧化贡献代谢物（ACMs），它们是性能提高的主要原因。网络药理学进一步表明，这些代谢物对神经系统疾病、心血管疾病和癌症具有很强的调节能力，可为健康带来最佳益处。通过构建代谢通路网络，可以深入了解 WKs 干燥过程的潜在机制。这项工作为提高猕猴桃质量提供了理论依据。

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Integrating widely targeted metabolomics and network pharmacology to provide insights into the mechanism of nutrition changes in walnut kernel under different drying methods

The effect of drying temperature on nutritional metabolite profiles and health benefits in pellicle-free walnut kernels (WKs) remains unclear. This work used widely-targeted metabolomics to identify 1888 metabolites in WKs following three different drying methods. Among these, 697 temperature-sensitive metabolites (TSMs) were identified as key differential nutrition changes induced by drying temperature. Walnut kernels dried by hot-air drying with 80 °C (HD) had much higher antioxidant activity (around 155 %) than the other two drying methods. Based on WGCNA analysis, 249 significantly upregulated antioxidant contribution metabolites (ACMs) were identified as the primary contributors to the improved performance. Network pharmacology further revealed that these metabolites exhibit strong regulatory capabilities against neurological diseases, cardiovascular diseases, and cancer, providing optimal health benefits. A metabolic pathway network was constructed to provide insights into the potential mechanisms underlying the drying process in WKs. This work provides a theoretical basis for enhancing the quality of WKs.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.