Lipidomics analysis of rice bran during storage unveils mechanisms behind dynamic changes in functional lipid molecular species

文献类型： 外文期刊

第一作者： Liu, Xuan

作者： Liu, Xuan;Li, Zhong;Lan, Dongming;Wang, Yonghua;OuYang, Bo;Wang, Weifei;Wang, Yonghua

作者机构：

关键词： Rice bran; Bioactive compounds; Lipidomics; Metabolic pathways; Storage duration; Rancidity

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 447 卷

页码：

收录情况： SCI

摘要： Rice bran, recognized for its rich lipids and health-beneficial bioactive compounds, holds considerable promise in applications such as rice bran oil production. However, its susceptibility to lipid hydrolysis and oxidation during storage presents a significant challenge. In response, we conducted an in-depth metabolic profiling of rice bran over a storage period of 14 days. We focused on the identification of bioactive compounds and functional lipid species (25 acylglycerols and 53 phospholipids), closely tracking their dynamic changes over time. Our findings revealed significant reductions in these lipid molecular species, highlighting the impact of rancidity processes. Furthermore, we identified 19 characteristic lipid markers and elucidated that phospholipid and glycerolipid metabolism were key metabolic pathways involved. By shedding light on the mechanisms driving lipid degradation in stored rice bran, our study significantly advanced the understanding of lipid stability. These information provided valuable insights for countering rancidity and optimizing rice bran preservation strategies.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序