摘要
本研究通过在黑木耳菌包中添加外源硒,结合液相色谱-质谱联用代谢组学技术,运用主成分分析、偏最小二乘判别分析、层次聚类分析等多元统计学分析,探究硒化对黑木耳代谢通路及代谢物的动态变化影响。结果表明,从黑木耳(HME)、亚硒酸钠无机硒化黑木耳(HMEa)和富硒玉米秸秆有机硒化黑木耳(HMEb)组共定性出669个代谢物,通过对差异代谢物进行筛选,无机硒化组(HME vs HMEa)共得到228个差异代谢物;有机硒化组(HME vs HMEb)共得到267个差异代谢物,硒化对黑木耳中有机酸及其衍生物、脂类及类脂质分子含量影响较大,且有机硒化富硒效果更显著。综合两组的京都基因与基因组百科全书代谢通路分析,发现硒化对脂类代谢、氨基酸类代谢影响显著。综上所述,黑木耳受到硒化后,脂类代谢、氨基酸代谢以及其他次生代谢产物的生物合成过程发生显著变化,对黑木耳中脂类和氨基酸等代谢产物产生显著影响,说明硒化会对黑木耳的营养成分和风味品质产生一定影响。
Auricularia auricula was selenized by adding exogenous selenium to the compost.The effect of selenization on the dynamic changes of metabolic pathways and metabolites in A.auricula was investigated using liquid chromatography-mass spectrometry(LC-MS)-based metabolomics combined with different multivariate statistical analyses such as principal component analysis(PCA),partial least squares-discriminant analysis(PLS-DA),and hierarchical cluster analysis.Totally 669 metabolites were identified in A.auricula,inorganic selenized A.auricula grown on sodium selenite,and organic selenized A.auricula grown on selenium-rich corn straw.A total of 228 differential metabolites(DEMs)were obtained in A.auricula vs inorganic selenized A.auricula,and 267 DEMs in A.auricula vs organic selenized A.auricula.It was found that selenization had a great effect on the contents of organic acids and their derivatives,lipids and lipid-like molecules in A.auricula,and the effect of organic selenization was more pronounced.Kyoto Encyclopedia of Genes and Genomes(KEGG)metabolic pathway analysis found that selenization had a significant effect on lipid and amino acid metabolism.These results showed that lipid metabolism, amino acid metabolism and the biosynthesis of other secondary metabolites in A. auricula changed significantly after selenization, which had a significant effect on lipids, amino acids and other metabolites in A. auricula. This indicated that selenization affected the nutritional composition and flavor quality of A. auricula.
作者
岳诗博
崔航
沈琴
曹冬梅
YUE Shibo;CUI Hang;SHEN Qin;CAO Dongmei(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Mudanjiang Institute of Food and Biotechnology Innovation,Heilongjiang Bayi Agricultural University,Mudanjiang 157000,China;National Coarse Cereals Engineering Research Center,Daqing 163319,China;Weifang Vocational College of Food Science and Technology,Weifang 262123,China;Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province,Daqing 163319,China;Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety,Daqing 163319,China)
出处
《食品科学》
EI
CAS
北大核心
2025年第3期162-168,共7页
Food Science
基金
黑龙江省自然科学基金项目(SS2022C001)。
关键词
硒化
黑木耳
液相色谱-质谱法
非靶向代谢组学
selenization
Auricularia auricula
liquid chromatography-mass spectrometry
non-targeted metabolomics
