Comparative lipidomics analysis reveals changes in lipid profile of Arabica coffee at different maturity.

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-12-02 eCollection Date: 2024-12-30 DOI:10.1016/j.fochx.2024.102062

Yanbing Wang, Xiaoyuan Wang, Xiaogang Liu, Xiaoqiong Liu, Lirong Li, Zhiqing Sun

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Abstract

This study aimed to investigate the effects of maturity on the changes in major lipid metabolites of coffee and their associated pathways. UPLC-ESI-MS/MS was used to compare the lipidomic profiles of coffee beans at five different maturity stages. A total of 516 lipid metabolites across 26 subclasses were identified, with 111 showing significant differences. Glycerolipids (GL) and fatty acyls (FA) were the most abundant, followed by glycerophospholipids (GP), sphingolipids (SP) and prenol lipids (PR). PCA and OPLS-DA analyses demonstrated significant changes in coffee lipids during maturation. Glycerophospholipid metabolism and glycerolipid metabolism were identified as key metabolic pathways, with phosphatidic acid (PA), lysophosphatidic acid (LPA) and diacylglycerol (DG) as key lipid metabolites in these pathways during coffee maturation. Lipids in immature and overripe beans were significantly different from those in mature coffee beans. This study provides a foundational understanding of lipid transformation and flavor profile formation during coffee maturation.

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比较脂质组学分析揭示了不同成熟度阿拉比卡咖啡脂质谱的变化。

本研究旨在探讨成熟度对咖啡主要脂质代谢产物及其相关途径变化的影响。采用UPLC-ESI-MS/MS比较了5个不同成熟期咖啡豆的脂质组学特征。共鉴定出26个亚类中的516种脂质代谢物，其中111种存在显著差异。甘油脂（GL）和脂肪酰基（FA）含量最高，其次是甘油磷脂（GP）、鞘脂（SP）和丙烯醇脂（PR）。PCA和OPLS-DA分析表明，成熟过程中咖啡脂质发生了显著变化。确定了甘油磷脂代谢和甘油脂代谢是咖啡成熟过程中的关键代谢途径，磷脂酸（PA）、溶血磷脂酸（LPA）和二酰基甘油（DG）是这些途径中的关键脂质代谢产物。未成熟和过熟咖啡豆的脂质与成熟咖啡豆的脂质差异显著。这项研究为了解咖啡成熟过程中的脂质转化和风味特征形成提供了基础。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.