Deciphering the lipid composition and metabolic patterns of cashew apple: A comprehensive lipidomic analysis

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Research International Pub Date : 2025-06-01 Epub Date: 2025-04-17 DOI:10.1016/j.foodres.2025.116428

Huifang Ma , Shaodong Zeng , Haijie Huang , Xiaowei Pan , Zheng Pan , Lili Liu , Yijun Liu , Jianzhi Ye

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Abstract

To thoroughly analysis the lipid composition and regularities of distribution in different cashew apple varieties, the fatty acid composition and lipid composition of cashew apples were separated and identified by ultra-high performance liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry, and the overall differences and metabolic pathways of lipids in eight cashew apples were analyzed by OPLS-DA and metabolomics. The results showed that cashew apples were composed of 17 fatty acids (oleic acid and palmitic acid, etc.) and 320 lipids in eight cashew apples, among which 190 lipid compounds with VIP value greater than 1 were screened out, and the lipid compounds in different cashew apples were quite different. The content of total fatty acids and total sterols was highest in Bra4. The difference in lipid composition between Moz3 and Gua was the largest, and 67 lipid compounds with significant differences were found, which mainly existed in nine metabolic pathways (steroid biosynthesis and linoleic acid metabolism, etc.). This study provided a scientific basis for the variety identification and functional product development of cashew apples.

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解读腰果脂质组成和代谢模式：一项全面的脂质组学分析

为深入分析不同品种腰果的脂质组成及其分布规律，采用超高效液相色谱-电喷雾电离四极杆飞行时间质谱法对腰果的脂肪酸组成和脂质组成进行了分离鉴定，并利用OPLS-DA和代谢组学分析了8个腰果中脂质组成的总体差异和代谢途径。结果表明，8个腰果苹果由17种脂肪酸（油酸、棕榈酸等）和320种脂质组成，其中筛选出VIP值大于1的脂质化合物190种，不同腰果苹果的脂质化合物差异较大。总脂肪酸和总甾醇含量以Bra4最高。Moz3和瓜的脂质组成差异最大，共有67种脂质化合物存在显著差异，主要存在于类固醇生物合成和亚油酸代谢等9条代谢途径中。本研究为腰果品种鉴定和功能产品开发提供了科学依据。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.