Xiao Mengjun, Wang Tao, Tang Chuyu, He Min, Pu Xiaojian, Zhao Tingjing, Li Yuling
State Key Laboratory of Plateau Ecology and Agriculture, Qinghai Academy of Animal and Veterinary Science, Xining 810016, China.
J Fungi (Basel). 2025 Jan 19;11(1):78. doi: 10.3390/jof11010078.
() has garnered increasing attention as an ingredient in both the pharmaceutical and food industries. Depending on the drying method, the accumulation of metabolites can greatly affect the quality. This research employed an untargeted metabolomics (LC-MS/MS) strategy to elucidate the similarities and differences in the morphological characteristics, microstructure, antioxidant capacity, and metabolic profiles of subjected to three distinct drying methods: natural air-drying (YG), oven-drying (HG), and vacuum freeze-drying (DG). Our findings indicated that the color of samples dried using the YG and HG methods was yellow-brown, exhibiting a high degree of browning, whereas the samples processed by the DG method displayed a golden-yellow hue and a desirable fullness. Regarding microstructure, the samples from the YG and HG methods exhibited small and unevenly distributed pores, in contrast to the samples from the DG method, which were structurally intact and characterized by large inter-tissue pores. The antioxidant activity exhibited by samples, which were processed using the DG method, was found to be significantly superior compared to the antioxidant activity of samples dried using two other methods. A correlation analysis indicated a significant link between antioxidant capacity and lipid as well as lipid-like molecules. Metabolomic analysis identified 1617 metabolites across 15 superclasses, with lipids, lipid-like molecules, organic acids and derivatives, and organic heterocyclic compounds being the predominant metabolites in . Furthermore, KEGG enrichment analysis highlighted 20 pathways, indicating that the metabolism of amino acids could be significantly involved in the metabolic processes linked to the drying of . This research clarifies how different drying techniques impact the metabolites or metabolic pathways of , identifying the mechanisms that influence its quality and providing a reference for optimizing its processing and storage.
作为制药和食品工业的一种成分，（）已受到越来越多的关注。根据干燥方法的不同，代谢产物的积累会极大地影响其质量。本研究采用非靶向代谢组学（LC-MS/MS）策略，以阐明采用三种不同干燥方法（自然风干（YG）、烘干（HG）和真空冷冻干燥（DG））处理后的（）在形态特征、微观结构、抗氧化能力和代谢谱方面的异同。我们的研究结果表明，采用YG和HG方法干燥的（）样品颜色为黄褐色，呈现出高度的褐变，而采用DG方法处理的样品则呈现出金黄色调且饱满度良好。在微观结构方面，YG和HG方法处理的（）样品孔隙小且分布不均，相比之下，DG方法处理的样品结构完整，组织间孔隙大。结果发现，采用DG方法处理的（）样品的抗氧化活性明显优于采用其他两种方法干燥的样品。相关性分析表明抗氧化能力与脂质以及类脂分子之间存在显著联系。代谢组学分析在15个超类中鉴定出1617种代谢产物，其中脂质、类脂分子、有机酸及其衍生物以及有机杂环化合物是（）中的主要代谢产物。此外，KEGG富集分析突出了20条途径，表明氨基酸代谢可能显著参与与（）干燥相关的代谢过程。本研究阐明了不同干燥技术如何影响（）的代谢产物或代谢途径，确定了影响其质量的机制，并为优化其加工和储存提供了参考。
