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
作者： Huo, Rui 1 ; Zhang, Yuanyuan 1 ; Zhang, Meili 1 ; Sun, Minjun 1 ; Miao, Ying 1 ; Chen, Yangyang 1 ; Xie, Jingyu 1 ;
作者机构： 1.Inner Mongolia Agr Univ, Coll Food Sci & Engn, Hohhot, Peoples R China
2.Inner Mongolia Acad Agr & Anim Husb Sci, Agr & Livestock Prod Proc Res Inst, Hohhot, Peoples R China
3.Inner Mongolia Sanzhuliang Nat Oats Ind Co Ltd, Hohhot, Peoples R China
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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