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种子油脂积累过程中脂质组学的演变

The Evolution of Lipidomics during Oil Accumulation of Seeds.

作者信息

Fu Yijun, Ou Qiongjian, Ye Lixuan, You Huiyan, Wang Zhaohui, Yi Ao, Wang Jia, Niu Jun

机构信息

Key Laboratory of Genetics and Germplasm Innovation of Tropical Special Forest Trees and Ornamental Plants-Ministry of Education, School of Tropical Agriculture and Forestry, Hainan University, Haikou 570228, China.

School of Information and Communication Engineering, Hainan University, Haikou 570228, China.

出版信息

Plants (Basel). 2024 Aug 8;13(16):2193. doi: 10.3390/plants13162193.

DOI:10.3390/plants13162193
PMID:39204629
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11360747/
Abstract

Sacha inchi () is a valuable oilseed crop with a high content of polyunsaturated fatty acids (PUFAs). However, there is a lack of in-depth understanding of the lipidomics in Sacha inchi seeds (SIDs). Saturated fatty acids occupied more than half of the proportion (59.31%) in early development, while PUFAs accounted for 78.92% at maturation. The main triacylglycerols were TAG(18:3/18:3/18:3), TAG(18:2/18:2/18:3), and TAG(16:0/18:2/18:2). The corresponding species (18:3/18:3, 18:2/18:2, and 16:0/18:2) were also the main ingredients in diacylglycerol and phosphatidic acid, indicating high PUFA composition in the -1 and -2 positions of TAG. Only LPC(18:3), LPC(18:2), and LPC(16:0) were identified in SIDs, implying that those PUFAs on the -2 positions of the PC(18:3/-), PC(18:2/-), and PC(16:0/-) categories were released into the acyl-CoA pool for the Kennedy pathway. Conversely, the PC(18:1/-) and PC(18:0/-) categories might be responsible for the generation of PC-derived DAG and TAG. The lipidomics data will contribute to understanding the TAG assembly in developing SIDs, especially for PUFAs.

摘要

美藤果（）是一种富含多不饱和脂肪酸（PUFAs）的珍贵油料作物。然而，目前对美藤果种子（SIDs）的脂质组学缺乏深入了解。在早期发育阶段，饱和脂肪酸占比超过一半（59.31%），而在成熟时多不饱和脂肪酸占78.92%。主要的三酰甘油是TAG(18:3/18:3/18:3)、TAG(18:2/18:2/18:3)和TAG(16:0/18:2/18:2)。相应的种类（18:3/18:3、18:2/18:2和16:0/18:2）也是二酰甘油和磷脂酸的主要成分，表明TAG的-1和-2位具有高PUFA组成。在SIDs中仅鉴定出LPC(18:3)、LPC(18:2)和LPC(16:0)，这意味着PC(18:3/-)、PC(18:2/-)和PC(16:0/-)类别中-2位的那些PUFAs被释放到酰基辅酶A池中用于肯尼迪途径。相反，PC(18:1/-)和PC(18:0/-)类别可能负责源自PC的二酰甘油和三酰甘油的生成。脂质组学数据将有助于理解发育中的SIDs中的TAG组装，特别是对于多不饱和脂肪酸。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7c07/11360747/a91e81ad0f7c/plants-13-02193-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7c07/11360747/68fefbe3ebbd/plants-13-02193-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7c07/11360747/01183a4639c0/plants-13-02193-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7c07/11360747/b07fcdc74e04/plants-13-02193-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7c07/11360747/a91e81ad0f7c/plants-13-02193-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7c07/11360747/68fefbe3ebbd/plants-13-02193-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7c07/11360747/01183a4639c0/plants-13-02193-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7c07/11360747/b07fcdc74e04/plants-13-02193-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7c07/11360747/a91e81ad0f7c/plants-13-02193-g004.jpg

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本文引用的文献

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Lipidomics reveals the changes in lipid profile of flaxseed oil affected by roasting.
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Lipidomics-Based Comparison of Molecular Compositions of Green, Yellow, and Red Bell Peppers.基于脂质组学的青、黄、红甜椒分子组成比较
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Food Lipidomics for 155 Agricultural Plant Products.155 种农业植物产品的食物脂质组学
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