Characterization of oil body microstructure, accumulation level and chemical composition in walnut fruit during growth

文献类型： 外文期刊

第一作者： Zhu, Kaiyang

作者： Zhu, Kaiyang;Ma, Ji;Hao, Shuqi;Lei, Hongjie;Xu, Huaide;Li, Mei;Zhang, Ting;Zhao, Wenge

作者机构：

关键词： Walnut oil body; Growth; Ultrastructure; Chemical components; Phospholipids; Proteins

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 137 卷

页码：

收录情况： SCI

摘要： Oil body (OB) is composed of phospholipids, proteins and neutral lipids. However, the changes of these components in walnut OB (WOB) during walnut growth have not been studied. In this paper, CLSM, TEM and LC-MS/ MS were used to observe and quantify the microstructure, accumulation level and biochemical composition of WOB during the growth of walnut (Wen 185 cultivar). The results showed that WOB accumulated near the cell wall on day 60 and then toward the center of cell until it occupied the entire cell on day 88. Afterwards, the WOB began to grow and fuse. Analysis of the chemical composition of WOB indicated that phosphatidylcholine, phosphatidylethanolamine, phosphatidylglycerol, phosphatidylinositol, and phosphatidylserine and oleosins, caleosins, and steroleosins made up the WOB membrane. The core of the WOB consisted of 22 free fatty acids and monoacylglycerol, diglyceride, triglyceride. Phosphatidylcholine, triglyceride and oleosin contents continued to increase. The contents of phosphatidylglycerol, unsaturated fatty acids, caleosins and steroleosins continued to decline. The content of phosphatidylethanolamine, phosphatidylinositol and phosphatidylserine remained basically unchanged. These findings provided a basis for understanding the dynamic pattern of WOB bioaccumulation in walnut kernel at different developmental stages.

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