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综合脂质组和转录组分析揭示了冷血治疗在储存期间冷血中脂质氧化的影响
Ziyan Chen1, Jiamei Zhu1, Shan Liang1
1Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Food research international (Ottawa, Ont.)
|January 29, 2026
概括
冷血 (CP) 处理通过减少脂质氧化,有效地保持小米的质量. 这种方法保持外观,降低有害化合物,增强抗氧化能力,使储存的小米更安全,更稳定.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 农业工程 农业工程
背景情况:
- 小米脂在储存期间容易氧化,降低质量.
- 不和脂肪酸占小米脂质的60%以上,增加了脆弱性.
- 脂质氧化导致外观和营养价值的不良变化.
研究的目的:
- 为了研究冷血 (CP) 对脱皮小米脂质氧化的影响.
- 评估CP在储存期间保持小米质量的有效性.
- 阐明基因基因对小米脂质代谢的影响的分子机制.
主要方法:
- 冷血 (CP) 处理在30kV下20分钟进行.
- 脂质氧化标志物的分析,包括MDA含量和脂肪酸概况.
- 脂质组学和转录组学用于识别代谢和基因表达变化.
- 酶活性测定脂酶,氧化酶和过氧化酶.
主要成果:
- CP治疗维持了小米的外观,降低了MDA含量,并改善了抗氧化能力.
- 脂类药物显示了降低的甘油脂和增加的消甘油,甘油三和陶.
- 转录学揭示了关键脂质氧化基因 (PLD1_2,TGL4,LOX2S,LOX1_5) 的下调调.
- CP显著降低了脂酶,脂氧酶和过氧酶活动.
结论:
- 治疗CP是一种有前途的方法,可以减缓小米中的脂质氧化.
- CP影响糖脂和糖脂代谢途径.
- 在储存过程中,CP通过抑制酶和氧化过程,有效地保持小米的质量.
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