Nutrient content and ultra-performance liquid chromatography tandem mass spectrometry metabolomic comparative analysis of Lithocarpus corneus and Lithocarpus pachylepis

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2024-10-11 DOI:10.1111/1750-3841.17387

Jinqing Deng, Xiufang Yin, Hongjian Shen, Biting Liu, Jiarong Ye, Yufan Hu, Junren Li, Boyong Liao

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Abstract

China possesses abundant species resources in genus Lithocarpus Blume, commonly known as “acorns.” These nuts are traditional foods in China, holding significant potential for local specialty food and rural economic development. To explore their edible value, we compared the nutritional components and metabolites between the fruits of Lithocarpus corneus (YD) and Lithocarpus pachylepis (HL), which are cultivated widely in south of China. Non-targeted metabolomics analysis of YD and HL was performed using ultra-performance liquid chromatography tandem mass spectrometry technology. A total of eight classes of differential metabolites (DAMs) were detected: alkaloids, amino acids and peptides, carbohydrates, fatty acids, polyketides, shikimates and phenylpropanoids, terpenoids, and other metabolites. In the positive ion mode, 225 DAMs were identified, whereas in the negative ion mode, 116 DAMs were identified. KEGG pathway enrichment analysis showed that the differentially abundant metabolites were generally enriched in three pathways: aminoacyl-tRNA biosynthesis, alanine, aspartate, and glutamate metabolism, and ABC transporters. The nutritional content of YD has higher moisture, fructose, and total flavonoid levels, but lower starch, protein, fat, glucose, sucrose, and total sugar content than HL. Additionally, YD contains more Ca, K, P, and Fe, but less Mg and Zn compared to HL. Analyses indicate that YD is nutrient-rich and beneficial, making it suitable for further development. Two species of Lithocarpus contain nandrolone, suggesting a new direction for specialty food development. The unique chemical composition and rich nutritional content of Lithocarpus fruits provide a theoretical basis for their development and application as food resources.

Practical Application

L. corneus and L. pachylepis are traditional Chinese nuts, rich in starch, minerals, and flavonoids, making them suitable for consumption or use as food constituents. Their fruits contain various unique natural chemical compounds, indicating high application value and development potential.

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冠突散囊菌（Lithocarpus corneus）和茯苓（Lithocarpus pachylepis）的营养成分和超高效液相色谱串联质谱代谢组学比较分析。

中国拥有丰富的石蒜属物种资源，俗称 "橡子"。这些坚果是中国的传统食品，在地方特色食品和农村经济发展方面具有巨大潜力。为了探索其食用价值，我们比较了在中国南方广泛栽培的Lithocarpus corneus（YD）和Lithocarpus pachylepis（HL）果实的营养成分和代谢物。采用超高效液相色谱串联质谱技术对YD和HL进行了非靶向代谢组学分析。共检测到八类差异代谢物（DAMs）：生物碱、氨基酸和肽、碳水化合物、脂肪酸、多酮类化合物、莽草酸类和苯丙类化合物、萜类化合物和其他代谢物。在正离子模式下，共鉴定出 225 个 DAMs，而在负离子模式下，共鉴定出 116 个 DAMs。KEGG 通路富集分析表明，不同含量的代谢物一般富集在三个通路中：氨基酰-tRNA 生物合成，丙氨酸、天门冬氨酸和谷氨酸代谢，以及 ABC 转运体。与 HL 相比，YD 的营养成分中水分、果糖和总黄酮含量较高，但淀粉、蛋白质、脂肪、葡萄糖、蔗糖和总糖含量较低。此外，与 HL 相比，YD 的钙、钾、磷和铁含量较高，但镁和锌含量较低。分析表明，YD营养丰富，对人体有益，适合进一步开发。两种石蒜含有雄甾酮，为特色食品开发提供了新方向。石蒜果实独特的化学成分和丰富的营养成分为其作为食品资源的开发和应用提供了理论依据。实际应用：酸枣仁和酸枣仁是中国传统的坚果，富含淀粉、矿物质和黄酮类化合物，适合食用或用作食品成分。它们的果实含有多种独特的天然化合物，具有很高的应用价值和开发潜力。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.