The effect of stir‐frying on the aging of oat flour during storage: A study based on lipidomics
In this study, we used the LC‐ESI‐MS/MS technique to elucidate the effects of stir‐frying on the lipidomics of oat flour before and after storage. We detected 1540 lipids in 54 subclasses; triglycerides were the most abundant, followed by diacylglycerol, ceramide (Cer), digalactosyldiacylglycerol, c...
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| Veröffentlicht in: | Food science & nutrition 2024-05, Vol.12 (5), p.3188-3198 |
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| creator | Zhang, Yuanyuan Sun, Minjun Huo, Rui Gu, Qixin Miao, Ying Zhang, Meili |
| description | In this study, we used the LC‐ESI‐MS/MS technique to elucidate the effects of stir‐frying on the lipidomics of oat flour before and after storage. We detected 1540 lipids in 54 subclasses; triglycerides were the most abundant, followed by diacylglycerol, ceramide (Cer), digalactosyldiacylglycerol, cardiolipin, and phosphatidylcholine. Principal component analysis and orthogonal least squares discriminant analysis analyses showed that oat flour lipids were significantly different before and after storage in stir‐fried oat flour and raw oat flour. After oat flour was stir‐fried, most of the lipid metabolites in it were significantly downregulated, and the changes in lipids during storage were reduced. Sphingolipid metabolism and ether lipid metabolism were the key metabolic pathways, and Cer, PC, and lyso‐phosphatidylcholine were the key lipid metabolites identified in the related metabolic pathways during oat flour storage. Frying inhibits lipid metabolic pathways during storage of oat flour, thereby improving lipid stability and quality during storage. This study laid the foundation for further investigating quality control and the mechanism of changes in lipids during the storage of oat flour.
In this study, we used the LC‐ESI‐MS/MS technique to elucidate the effects of stir frying on the lipidomics of oat flour before and after storage. Frying inhibits lipid metabolic pathways during the storage of oat flour, thereby improving lipid stability and quality during storage. |
| doi_str_mv | 10.1002/fsn3.3985 |
| format | Article |
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In this study, we used the LC‐ESI‐MS/MS technique to elucidate the effects of stir frying on the lipidomics of oat flour before and after storage. Frying inhibits lipid metabolic pathways during the storage of oat flour, thereby improving lipid stability and quality during storage.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.3985</identifier><identifier>PMID: 38726442</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>Cardiolipin ; Chromatography ; Diglycerides ; Discriminant analysis ; ether lipid metabolism ; Fatty acids ; Flour ; Food ; Fourier transforms ; Frying ; Heat ; Lecithin ; Lipid metabolism ; lipidomics ; Lipids ; Mass spectrometry ; Metabolic pathways ; Metabolites ; oat flour ; Oats ; Oils & fats ; Original ; Oxidation ; Phosphatidylcholine ; Principal components analysis ; Quality control ; Scientific imaging ; sphingolipid metabolism ; stir‐frying ; Triglycerides</subject><ispartof>Food science & nutrition, 2024-05, Vol.12 (5), p.3188-3198</ispartof><rights>2024 The Authors. published by Wiley Periodicals LLC.</rights><rights>2024 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.</rights><rights>2024. This work is published under http://creativecommons.org/licenses/by/4.0/ (the "License"). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c4045-d0ca81650239c22dbb8e9d62b6773940c76e59ff66ca5f19159142bcaccd6ad3</cites><orcidid>0000-0003-1202-9604</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC11077182/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC11077182/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,1417,11561,27923,27924,45573,45574,46051,46475,53790,53792</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38726442$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhang, Yuanyuan</creatorcontrib><creatorcontrib>Sun, Minjun</creatorcontrib><creatorcontrib>Huo, Rui</creatorcontrib><creatorcontrib>Gu, Qixin</creatorcontrib><creatorcontrib>Miao, Ying</creatorcontrib><creatorcontrib>Zhang, Meili</creatorcontrib><title>The effect of stir‐frying on the aging of oat flour during storage: A study based on lipidomics</title><title>Food science & nutrition</title><addtitle>Food Sci Nutr</addtitle><description>In this study, we used the LC‐ESI‐MS/MS technique to elucidate the effects of stir‐frying on the lipidomics of oat flour before and after storage. We detected 1540 lipids in 54 subclasses; triglycerides were the most abundant, followed by diacylglycerol, ceramide (Cer), digalactosyldiacylglycerol, cardiolipin, and phosphatidylcholine. Principal component analysis and orthogonal least squares discriminant analysis analyses showed that oat flour lipids were significantly different before and after storage in stir‐fried oat flour and raw oat flour. After oat flour was stir‐fried, most of the lipid metabolites in it were significantly downregulated, and the changes in lipids during storage were reduced. Sphingolipid metabolism and ether lipid metabolism were the key metabolic pathways, and Cer, PC, and lyso‐phosphatidylcholine were the key lipid metabolites identified in the related metabolic pathways during oat flour storage. Frying inhibits lipid metabolic pathways during storage of oat flour, thereby improving lipid stability and quality during storage. This study laid the foundation for further investigating quality control and the mechanism of changes in lipids during the storage of oat flour.
In this study, we used the LC‐ESI‐MS/MS technique to elucidate the effects of stir frying on the lipidomics of oat flour before and after storage. Frying inhibits lipid metabolic pathways during the storage of oat flour, thereby improving lipid stability and quality during storage.</description><subject>Cardiolipin</subject><subject>Chromatography</subject><subject>Diglycerides</subject><subject>Discriminant analysis</subject><subject>ether lipid metabolism</subject><subject>Fatty acids</subject><subject>Flour</subject><subject>Food</subject><subject>Fourier transforms</subject><subject>Frying</subject><subject>Heat</subject><subject>Lecithin</subject><subject>Lipid metabolism</subject><subject>lipidomics</subject><subject>Lipids</subject><subject>Mass spectrometry</subject><subject>Metabolic pathways</subject><subject>Metabolites</subject><subject>oat flour</subject><subject>Oats</subject><subject>Oils & fats</subject><subject>Original</subject><subject>Oxidation</subject><subject>Phosphatidylcholine</subject><subject>Principal components analysis</subject><subject>Quality control</subject><subject>Scientific imaging</subject><subject>sphingolipid metabolism</subject><subject>stir‐frying</subject><subject>Triglycerides</subject><issn>2048-7177</issn><issn>2048-7177</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>WIN</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp1kUtKBDEQhoMoKurCC0jAjS5G8-hOOm5ExBeILpx9SOcxRno6Y9KtzM4jeEZPYtpRUcFsUqn68lNVPwDbGB1ghMihSy09oKIql8A6QUU14pjz5R_xGthK6QHlIwrMCFkFa7TihBUFWQdqfG-hdc7qDgYHU-fj28uri3PfTmBoYZfLavLxcDCoDrom9BGaPg651IWoJvYInuSwN3NYq2TN8K_xM2_C1Ou0CVacapLd-rw3wPj8bHx6Obq-vbg6Pbke6QIV5cggrSrMSkSo0ISYuq6sMIzUjHMqCqQ5s6VwjjGtSocFLgUuSK2V1oYpQzfA8UJ21tdTa7Rtu6gaOYt-quJcBuXl70rr7-UkPEmMEee4Illh71Mhhsfepk5OfdK2aVRrQ58kRSUVHGPBM7r7B33IW2nzeAOVd46RoJnaX1A6hpSidd_dYCQH7-TgnRy8y-zOz_a_yS-nMnC4AJ59Y-f_K8nzuxv6IfkOWyqkSQ</recordid><startdate>202405</startdate><enddate>202405</enddate><creator>Zhang, Yuanyuan</creator><creator>Sun, Minjun</creator><creator>Huo, Rui</creator><creator>Gu, Qixin</creator><creator>Miao, Ying</creator><creator>Zhang, Meili</creator><general>John Wiley & Sons, Inc</general><general>John Wiley and Sons Inc</general><scope>24P</scope><scope>WIN</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RV</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0003-1202-9604</orcidid></search><sort><creationdate>202405</creationdate><title>The effect of stir‐frying on the aging of oat flour during storage: A study based on lipidomics</title><author>Zhang, Yuanyuan ; Sun, Minjun ; Huo, Rui ; Gu, Qixin ; Miao, Ying ; Zhang, Meili</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4045-d0ca81650239c22dbb8e9d62b6773940c76e59ff66ca5f19159142bcaccd6ad3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Cardiolipin</topic><topic>Chromatography</topic><topic>Diglycerides</topic><topic>Discriminant analysis</topic><topic>ether lipid metabolism</topic><topic>Fatty acids</topic><topic>Flour</topic><topic>Food</topic><topic>Fourier transforms</topic><topic>Frying</topic><topic>Heat</topic><topic>Lecithin</topic><topic>Lipid metabolism</topic><topic>lipidomics</topic><topic>Lipids</topic><topic>Mass spectrometry</topic><topic>Metabolic pathways</topic><topic>Metabolites</topic><topic>oat flour</topic><topic>Oats</topic><topic>Oils & fats</topic><topic>Original</topic><topic>Oxidation</topic><topic>Phosphatidylcholine</topic><topic>Principal components analysis</topic><topic>Quality control</topic><topic>Scientific imaging</topic><topic>sphingolipid metabolism</topic><topic>stir‐frying</topic><topic>Triglycerides</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Yuanyuan</creatorcontrib><creatorcontrib>Sun, Minjun</creatorcontrib><creatorcontrib>Huo, Rui</creatorcontrib><creatorcontrib>Gu, Qixin</creatorcontrib><creatorcontrib>Miao, Ying</creatorcontrib><creatorcontrib>Zhang, Meili</creatorcontrib><collection>Wiley-Blackwell Open Access Titles</collection><collection>Wiley Free Content</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Nursing & Allied Health Database</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection (ProQuest)</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Food science & nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Yuanyuan</au><au>Sun, Minjun</au><au>Huo, Rui</au><au>Gu, Qixin</au><au>Miao, Ying</au><au>Zhang, Meili</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of stir‐frying on the aging of oat flour during storage: A study based on lipidomics</atitle><jtitle>Food science & nutrition</jtitle><addtitle>Food Sci Nutr</addtitle><date>2024-05</date><risdate>2024</risdate><volume>12</volume><issue>5</issue><spage>3188</spage><epage>3198</epage><pages>3188-3198</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract>In this study, we used the LC‐ESI‐MS/MS technique to elucidate the effects of stir‐frying on the lipidomics of oat flour before and after storage. We detected 1540 lipids in 54 subclasses; triglycerides were the most abundant, followed by diacylglycerol, ceramide (Cer), digalactosyldiacylglycerol, cardiolipin, and phosphatidylcholine. Principal component analysis and orthogonal least squares discriminant analysis analyses showed that oat flour lipids were significantly different before and after storage in stir‐fried oat flour and raw oat flour. After oat flour was stir‐fried, most of the lipid metabolites in it were significantly downregulated, and the changes in lipids during storage were reduced. Sphingolipid metabolism and ether lipid metabolism were the key metabolic pathways, and Cer, PC, and lyso‐phosphatidylcholine were the key lipid metabolites identified in the related metabolic pathways during oat flour storage. Frying inhibits lipid metabolic pathways during storage of oat flour, thereby improving lipid stability and quality during storage. This study laid the foundation for further investigating quality control and the mechanism of changes in lipids during the storage of oat flour.
In this study, we used the LC‐ESI‐MS/MS technique to elucidate the effects of stir frying on the lipidomics of oat flour before and after storage. Frying inhibits lipid metabolic pathways during the storage of oat flour, thereby improving lipid stability and quality during storage.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>38726442</pmid><doi>10.1002/fsn3.3985</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0003-1202-9604</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Cardiolipin Chromatography Diglycerides Discriminant analysis ether lipid metabolism Fatty acids Flour Food Fourier transforms Frying Heat Lecithin Lipid metabolism lipidomics Lipids Mass spectrometry Metabolic pathways Metabolites oat flour Oats Oils & fats Original Oxidation Phosphatidylcholine Principal components analysis Quality control Scientific imaging sphingolipid metabolism stir‐frying Triglycerides |
| title | The effect of stir‐frying on the aging of oat flour during storage: A study based on lipidomics |
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