Liquid Chromatography-Mass Spectrometry-Based Metabolomic Analysis of Metabolites and Metabolic Pathways of Selenium-Enriched Auricularia auricula
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维普
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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.
维普
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