发酵
脂类学
公共化学
化学
食品科学
生物化学
脂肪酸
亚油酸
棕榈酸
脂质体
代谢途径
色谱法
新陈代谢
作者
Jia Li,Haibo Yuan,Yuting Rong,Michael C. Qian,Fuqiao Liu,Jinjie Hua,Qinghua Zhou,Yuliang Deng,Jun Zeng,Yongwen Jiang
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-10-19
卷期号:404: 134665-134665
被引量:26
标识
DOI:10.1016/j.foodchem.2022.134665
摘要
Ripened Pu-erh tea (RPT) is a unique microbial fermented tea. Herein, we investigated the lipid composition of RPT and its metabolic changes during pile fermentation, by nontargeted lipidomics profiling and quantitative analysis using liquid chromatography-mass spectrometry (LC-MS). A total of 485 individual lipid species covering 26 subclasses were detected, and fatty acid ester of hydroxy fatty acid (FAHFA) was detected in tea for the first time. Among them, 362 species were significantly altered during fermentation. Chlorophylls decomposition, phospholipids degradation (especially phosphatidylserine, phosphatidylethanolamine, phosphatidylcholine), formation of free fatty acid (FFA) (especially FFA18:3, FFA18:2), and formation of FAHFA, were annotated as the key pathways. Particularly, FAHFAs were undetected in raw tea and gradually enriched to 227.0 ± 9.6 nmol/g after fermentation (p < 0.001), which could serve as marker compounds of RPT associated with microbial fermentation. This study will advance understanding the lipid metabolic fate in microbial fermentation and its role in RPT quality. Chemical compounds studied in this article: Linolenic acid (PubChem CID: 5280934); Linoleic acid (PubChem CID: 5280450); Oleic acid (PubChem CID: 445639); PS(22:0/18:2) (PubChem CID: 52925820); PS(20:0/18:3) (PubChem CID: 52925629); Pheophytin a (PubChem CID: 135398712); Pheophorbide a (PubChem CID: 253193).
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