Integrative lipidomics and proteomics reveal the aging mechanisms of heat-treated oat flour during long-term storage

文献类型： 外文期刊

第一作者： Huo, Rui

作者： Huo, Rui;Zhang, Yuanyuan;Zhang, Meili;Sun, Minjun;Miao, Ying;Chen, Yangyang;Xie, Jingyu;Zhang, Yuanyuan;Zhang, Meili

作者机构：

关键词： Heat-treated oat flour; Long-term storage; TMT proteomics; Lipidomics

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 27 卷

页码：

收录情况： SCI

摘要： Heat treatment is a critical step in oat flour processing, essential for enzyme inactivation and shelf-life extension. However, the aging mechanisms during long-term storage remain largely unexplored. This study employed TMTbased proteomics and lipidomics to investigate molecular-level aging mechanisms in fresh and 9-month-stored raw and heat-treated (drum-roasted) oat flours. Heat treatment significantly improved storage stability by inactivating lipoxygenase, alpha-amylase, and beta-1,3-glucanase, thereby slowing protein metabolism. It altered the functions of catalysis-, ion binding-, and metabolism-related proteins while suppressing nutrient-storage proteins. Lipidomic analysis revealed a reduction in lipid metabolite abundance and slower lipid degradation, with triglyceride metabolic networks playing a distinct role in aging stability. Integrated omics analysis highlighted enhanced synergistic interactions between proteins and lipid metabolites in the arachidonic acid, linoleic acid, and glycerolipid metabolism after heat treatment. These findings provide theoretical and technical insights into optimizing oat flour processing and storage strategies.

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