Shotgun lipidomics reveals the changes in phospholipids of brown rice during accelerated aging

磷脂酰乙醇胺 磷脂 糙米 脂类学 甘油磷脂 粳稻 磷脂酰胆碱 生物 生物化学 磷脂酰甘油 食品科学 化学 粳稻 植物
作者
Shanshan Huang,Dong Zhang,Qian Wang,Bo Shang,Jianlei Liu,Xiaoting Xing,Yu Hong,Xiaoliang Duan,Hui Sun
出处
期刊:Food Research International [Elsevier]
卷期号:171: 113073-113073 被引量:3
标识
DOI:10.1016/j.foodres.2023.113073
摘要

Brown rice exhibits higher nutritional value and attracts more and more attentions; however, the change in phospholipid molecular species in brown rice during aging is poorly understood. In this study, shotgun lipidomics was employed to investigate the changes in phospholipid molecular species in four brown rice varieties (two japonica rice and two indica rice) during accelerated aging. A total of 64 phospholipid molecular species were identified, and most of them were rich in polyunsaturated fatty acids. For japonica rice, phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylglycerol (PG) gradually decreased during accelerated aging. However, the content of PC, PE, and PG in indica rice showed no difference during accelerated aging. Significantly different phospholipid molecular species from four brown rice were screened during accelerated aging. Based on these significantly different phospholipids, the metabolic pathways including glycerophospholipid metabolism and linoleic acid metabolism during accelerated aging were depicted. The findings from this study could be helpful in explaining the impact of accelerated aging on phospholipids of brown rice, and offer an understanding on relationships between phospholipids degradation and brown rice deterioration.
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