Du Peixu, Wang Qinfei, He Yi, Yu Houmei, Lin Liming, Zhang Zhenwen
National R&D Centre for Potato Processing/Tropical Crops Genetic Resources Institute, China Academy of Tropical Agriculture Science, Haikou 571101, China.
Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Haikou 571101, China.
Foods. 2024 Sep 25;13(19):3039. doi: 10.3390/foods13193039.
Cassava serves as a primary staple food for over one billion people worldwide. The quality of cassava flour is markedly affected by the oxidation and deterioration of lipids during storage. Despite its significance, the lipid composition of cassava flour and its alterations throughout storage periods have not been extensively studied. This study offers a comprehensive lipidomic analysis of cassava flour over storage periods using liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). The results showed that 545 lipids from five classes and 27 subclasses were identified in cassava flour, including key substances such as free fatty acids (36 species), diglycerides (DGs) (31 species), and triglycerides (TGs) (259 species). Using Metware Cloud for statistical analysis, significant variations were observed in 50 lipid species over long-term storage, reflecting changes in lipid profiles due to storage. These lipids correlate with seven metabolic pathways, among which glycerolipid metabolism is the most affected. The metabolites associated with these pathways can differentiate cassava flour based on the length of storage. This study provides a theoretical basis and storage technology parameters for lipid changes during cassava flour storage.
木薯是全球超过10亿人的主要主食。木薯粉的质量在储存期间会受到脂质氧化和变质的显著影响。尽管其具有重要意义，但木薯粉的脂质组成及其在整个储存期间的变化尚未得到广泛研究。本研究使用液相色谱-质谱/质谱（LC-MS/MS）对储存期间的木薯粉进行了全面的脂质组学分析。结果表明，在木薯粉中鉴定出了来自5个类别和27个亚类的545种脂质，包括游离脂肪酸（36种）、甘油二酯（DGs）（31种）和甘油三酯（TGs）（259种）等关键物质。使用Metware Cloud进行统计分析，发现长期储存期间有50种脂质种类存在显著差异，反映了储存导致的脂质谱变化。这些脂质与7条代谢途径相关，其中甘油olipid代谢受影响最大。与这些途径相关的代谢物可以根据储存时间对木薯粉进行区分。本研究为木薯粉储存期间的脂质变化提供了理论依据和储存技术参数。
