{"title":"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。","authors":"Zhuang Deng, Jianmei Yang, Xinye Zhang, Chunyao Dun, Zhubing Hu, Guodong Wang, Qi Tang, Tao Zheng, Haitao Zeng","doi":"10.1016/j.fochx.2025.102738","DOIUrl":null,"url":null,"abstract":"<p><p>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.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102738"},"PeriodicalIF":6.5000,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275141/pdf/","citationCount":"0","resultStr":"{\"title\":\"Comparison of lipid profiles and nutritional quality of 11 red-flowered oil-tea camellia through quantitative lipidomics and chemometrics.\",\"authors\":\"Zhuang Deng, Jianmei Yang, Xinye Zhang, Chunyao Dun, Zhubing Hu, Guodong Wang, Qi Tang, Tao Zheng, Haitao Zeng\",\"doi\":\"10.1016/j.fochx.2025.102738\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>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.</p>\",\"PeriodicalId\":12334,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":\"29 \",\"pages\":\"102738\"},\"PeriodicalIF\":6.5000,\"publicationDate\":\"2025-07-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275141/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.fochx.2025.102738\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/7/1 0:00:00\",\"PubModel\":\"eCollection\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.fochx.2025.102738","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/7/1 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Comparison of lipid profiles and nutritional quality of 11 red-flowered oil-tea camellia through quantitative lipidomics and chemometrics.
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.
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.
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