云南去皮小麦和普通小麦籽粒营养品质相关成分的理化代谢综合分析。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-07-29 DOI:10.1002/jsfa.70063

Chuan-Li Zhang, Li Li, Qian-Chao Wang, Liang-Zhong Hong, Ping Zhang, Xue-Song Zhang, Jun-Na Liu, Han-Xue Li, Shun-He Cheng, Peng Qin

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引用次数: 0

摘要

背景：云南脱壳小麦（YHW）是一种半原始小麦。它保留了现代普通小麦（CW）失去的许多营养成分，并因其具有比CW更高的营养价值而受到越来越多的关注。然而，关于青花和青花中营养成分的化学组成和代谢特征的信息有限。本研究采用超高效液相色谱-电喷雾-串联质谱代谢组学方法，分析了55个YHW和CW基因型中与营养品质差异相关的全谷物成分性状，并比较筛选了5个不同颜色籽粒代表性品种的代谢物。结果：在两组比较种中，黄酮类、酚酸和氨基酸是主要的差异营养物质和生物活性代谢物。灌浆期15个氨基酸、39个类黄酮、26个酚酸在5个品种间存在显著的关键差异，成熟期18个氨基酸、42个类黄酮、26个酚酸在5个品种间存在显著的关键差异。这些差异代谢物在氨基酸生物合成、苯原淀粉类生物合成、黄酮和黄酮醇生物合成以及类黄酮生物合成途径中均显著富集。此外，相关分析显示，大多数氨基酸、衍生物和酚酸与5种化学指标呈显著负相关。相反，大部分黄酮类化合物呈显著正相关。结论：两种比较品种的大部分营养成分和5个品种的代谢谱存在显著差异。这项研究为YHW与CW相比潜在的营养和健康益处提供了更深入的见解。为新型小麦功能性食品的开发利用提供了全面的见解。©2025化学工业协会。

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Integrative physicochemical and metabolic profiling of grain components related to nutritional quality in Yunnan hulled wheat and common wheat.

Background: Yunnan hulled wheat (YHW) is a semi-primitive wheat. It retains many nutrients lost in modern common wheat (CW) and has received increasing attention because it is proposed to have higher nutritional values than CW. However, information on the chemical composition and metabolic profiles of nutrient components in YHW and CW is limited. The present study aimed to analyze several whole grain component traits related to nutritional quality differences in 55 YHW and CW genotypes, and compared screened five different colored-grain representative cultivars metabolites using a ultra-high-performance liquid chromatography electrospray ionization-tandem mass spectrometry-based metabolomics approach.

Results: Within the compared two sets of species, flavonoids, phenolic acids and amino acids were found to the main differential nutrient and bioactive metabolites. Considerable crucial differences were observed in the 15 amino acids, 39 flavonoids, 26 phenolic acids among five cultivars at filling stage, and 18 amino acids, 42 flavonoids, 26 phenolic acids crucial differences were screened among five cultivars at maturity stage. These differential metabolites were significantly enriched in the biosynthesis of amino acids, phenylproapnoid biosynthesis, flavone and flavonol biosynthesis, and flavonoid biosynthesis pathways. Additionally, correlation analysis showed most amino acids, and derivatives, and phenolic acids were significantly negative associated with the five chemical indicators. By contrarst, most flavonoids were significantly positive correlated.

Conclusion: There were notable differences in the most nutritional compounds within the two species compared and the metabolic profiles of the five cultivars. This study provides a deeper insights into the potential nutritional and health benefits of YHW compared to CW. Furthermore, it provides comprehensive insights into the utilization and development of novel wheat-based functional foods. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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