Metabolomic analysis reveals mechanisms linking metabolic shifts and characteristic biomarkers to quality changes in Dioscorea opposita Thunb. cv. Tiegun across storage stages

IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2025-02-27 DOI:10.1016/j.lwt.2025.117589
Li An , Yongliang Yuan , He Chen , Jingwei Ma , Meng Li , Juan Zhou , Huan Ma , Huizhen Liang , Xujin Wu
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Abstract

Dioscorea opposita Thunb. cv. Tiegun is valued for its medicinal and nutritional benefits, yet the mechanisms underlying its quality changes during storage remain unclear. In this study, a metabolomic approach was utilized to analyze metabolic shifts during 105 days of natural storage (0, 15, 30, 45, 60, 75, 90, and 105 days). Results indicated that 336 metabolites increased while 288 decreased across the storage period. Metabolite set enrichment analysis revealed significant alterations in lipid metabolism, amino acid metabolism, carbohydrate metabolism, and other amino acid pathways. Additionally, characteristic biomarkers associated with specific storage periods were identified, underscoring the critical roles of flavonoids, phenolic acids, lipids, nucleotides, and their derivatives in driving quality changes in Dioscorea opposita Thunb. cv. Tiegun. This study offers significant insights into the metabolic dynamics associated with storage, advancing our understanding of metabolite changes and providing a scientific basis for optimizing storage conditions, extending shelf life, and improving product quality.
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代谢组学分析揭示了山药代谢变化和特征生物标志物与品质变化的联系机制。简历。跨存储阶段的铁根
薯蓣。简历。铁根因其药用和营养价值而受到重视,但其储存过程中质量变化的机制尚不清楚。在这项研究中,利用代谢组学方法分析了105天自然贮藏期间(0、15、30、45、60、75、90和105天)的代谢变化。结果表明,在贮藏过程中,代谢产物增加的有336种,减少的有288种。代谢物组富集分析显示,脂质代谢、氨基酸代谢、碳水化合物代谢和其他氨基酸途径发生了显著变化。此外,还鉴定了与特定贮藏期相关的特征生物标志物,强调了黄酮类、酚酸类、脂类、核苷酸及其衍生物在推动薯蓣品质变化中的关键作用。简历。Tiegun。该研究为研究与贮藏相关的代谢动力学提供了重要的见解,促进了我们对代谢物变化的理解,并为优化贮藏条件、延长保质期和提高产品质量提供了科学依据。
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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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