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
作者： Liu, Xuan 1 ; Li, Zhong 1 ; OuYang, Bo 2 ; Wang, Weifei 3 ; Lan, Dongming 1 ; Wang, Yonghua 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China
2.Chinese Acad Sci, Shanghai Inst Biochem & Cell Biol, Ctr Excellence Mol Cell Sci, State Key Lab Mol Biol, Shanghai 200031, Peoples R China
3.Sericultural & Argi Food Res Inst, Guangdong Acad Agr Sci, Key Lab Funct Foods, Minist Agr & Rural Affairs,Guangdong Key Lab Agr P, 133 Yiheng St,Dongguanzhuang Rd, Guangzhou 510610, Peoples R China
4.Guangdong Youmei Inst Inteligent Biomfg Co Ltd, Foshan 528200, Guangdong, Peoples R China
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.
- 相关文献
作者其他论文 更多>>
-
Combining phospholipase A1 with monoacylglycerol lipase for crude vegetable oil degumming through improved oil-water separation
作者：Liu, Xuan;Huang, Chunjin;Lan, Dongming;Wang, Weifei;Wang, Yonghua;Wang, Weifei;Wang, Yonghua
关键词：Crude vegetable oil; Enzymatic degumming; Oil-water separation; Phospholipids; Glycerophosphoesters; Phospholipase A1; Monoacylglycerol lipase
-
Volatile flavor and digestion behavior of peanut protein-based patties: Role of lipid type and oil phase incorporation method
作者：Chen, Ying;Zhang, Lin;Wang, Weifei
关键词：Plant-based patties; Acylglycerol; Volatile flavor; Digestion behavior
-
Comparative study of intelligent sensory technologies combined multiple metabolomics in evaluating sensory attributes and health profiles across different grades and varieties of green tea-processed mulberry leaf tea
作者：Lin, Junhui;Yang, Zhangchang;Li, Qian;Wang, Weifei;Liao, Sentai;Xing, Dongxu;Pang, Daorui;Zou, Yuxiao;Chen, Ruohong
关键词：Mulberry leaf tea; After frost; Different grades; Volatile metabolites; Nonvolatile metabolites; Bioactive substances; Lignans; Intelligent sensory technologies
-
Soy protein isolate-epigallocatechin-3-gallate non-covalent complex stabilized emulsion: Application as a fat phase in plant-based patty
作者：Chen, Ying;Zhang, Lin;Wang, Weifei
关键词：Meat analog; Epigallocatechin-3-gallate; Emulsion; Quality characteristic
-
Stability of probiotic microcapsules produced through complex coacervation based on whey protein-gum arabic coupled with double emulsification: Role of krill oil in middle oil phase
作者：Chen, Ying;Chen, Ying;Zhang, Weiqian;Wang, Weifei
关键词：Probiotic microcapsules; Double emulsification; Complex coacervation; Krill oil
-
How far are we from tailor-made human milk fat substitutes?
作者：Xu, Qingqing;Zhang, Fangyingnan;Zou, Qian;Wang, Yonghua;Wang, Weifei;Wang, Yonghua
关键词：Human milk fat substitutes; Infant formula; Tailor-made; Novel enzymatic synthesis; Geographical effect; Genetic polymorphisms
-
Lipidomics analysis unveils the dynamic alterations of lipid degradation in rice bran during storage
作者：Liu, Xuan;Li, Zhong;Lan, Dongming;Wang, Yonghua;Wang, Weifei;Xu, Long;Wang, Yonghua
关键词：Rice bran; Rice bran oil; Oxylipids; Oxidative rancidity; Volatile secondary oxidation products
