Change of Fatty Acid During Storage Period of‘Qiuxiang’Walnut Based on Metabolomics Analysis

doi:10.16420/j.issn.0513-353x.2020-0731

Acta Horticulturae Sinica ›› 2021, Vol. 48 ›› Issue (11): 2161-2170.doi: 10.16420/j.issn.0513-353x.2020-0731

• Original article • Previous Articles Next Articles

Change of Fatty Acid During Storage Period of‘Qiuxiang’Walnut Based on Metabolomics Analysis

XU Haifeng¹, CHEN Xin¹, ZHANG Shigang², XIANG Kun¹, ZHANG Meiyong¹, XU Ying¹, WANG Guifang¹^,^*()

¹Shandong Institute of Pomology,National Germplasm Repository Genebank for Walnut and Chestnut,Tai’an,Shandong 271000,China
²Tai’an City Agricultural and Rural Bureau,Tai’an,Shandong 271000,China

Received:2021-04-11 Revised:2021-08-20 Published:2021-12-02
Contact: WANG Guifang E-mail:gfwang05@163.com

Abstract

Abstract:

The‘Qiuxiang’walnuts were set up three treatments:climate storage for one year（CS）,4 ℃ low-temperature storage for one year（LS）and without storage（WS）. Then the fatty acids of walnut kernels were analyzed qualitatively and quantitatively using LC/MS. The results show that a total of 969 differential metabolites were obtained in the CS_WS comparison group,and a total of 975 differential metabolites were obtained in the LS_WS comparison group. Through further screening according to variable weight value（VIP > 1）,the CS_WS and LS_WS have 35 and 31 different metabolites,respectively. Comparing with WS,the stearidonic acid is reduced in CS and LS,linoleic acid and α-linolenic acid are significantly reduced in CS,the oleic acid is slightly increased in CS,however,in LS,oleic acid,linoleic acid and α-linolenic acid have no significant difference. In addition,ubiquinone is down-regulated in CS,while keratinous substances are increased in LS. The analysis of KEGG pathway shows that differential metabolites are mainly involved in the synthesis of unsaturated fatty acids and the metabolism of α-linolenic acid and linoleic acid. In addition,some differential metabolites are involved in the synthesis of keratin and ubiquinone. The correlation analysis among differential metabolites shows that there is a positive correlation between unsaturated fatty acids and ubiquinone,and a negative correlation between stearidonic acid and keratin. In summary,the ubiquinone is decreased and the antioxidant capacity is reduced of walnut in natural storage,thereby leading to reduced α-linolenic acid and linoleic acid,but the walnut in cold storage at 4 ℃ can inhibit the reduction of α-linolenic acid and linoleic acid,in addition,it also increase the keratin content to adapt to low-temperature environment.

Key words: walnut, metabolomics, storage temperature, fatty acid, unsaturated fatty acid

CLC Number:

S664.1

XU Haifeng, CHEN Xin, ZHANG Shigang, XIANG Kun, ZHANG Meiyong, XU Ying, WANG Guifang. Change of Fatty Acid During Storage Period of‘Qiuxiang’Walnut Based on Metabolomics Analysis[J]. Acta Horticulturae Sinica, 2021, 48(11): 2161-2170.

Figures/Tables 7

References 25

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序号 No.	保留时间/min Retention time	物质 Metabolites	相对含量Relative content		差异倍数值 FC	类型 Type
序号 No.	保留时间/min Retention time	物质 Metabolites	CS	WS	差异倍数值 FC	类型 Type
1	13.90	油酸 Oleic acid	2 863.41 ± 404.45 a	1 356.97 ± 169.74 b	2.11	上调Up
2	6.64	异茉莉酸 Isojasmonic acid	348.91 ± 50.87 a	83.04 ± 3.76 b	4.20	上调Up
3	7.27	创伤酸 Traumatic acid	14.89 ± 3.50 a	5.79 ± 0.52 b	2.57	上调Up
4	10.89	硬脂酸 Stearidonic acid	291.35 ± 21.75 b	2 386.86 ± 142.79 a	0.12	下调Down
5	12.59	α-亚麻酸 alpha-Linolenic acid	77.98 ± 9.12 b	376.83 ± 26.26 a	0.21	下调Down
6	14.17	亚油酸 Linoleic acid	1 247.45 ± 36.64 b	7 803.43 ± 301.45 a	0.16	下调Down
7	9.36	泛醌 Ubiquinone	4.65 ± 0.56 b	16.48 ± 1.63 a	0.28	下调Down

序号 No.	保留时间/min Retention time	物质 Metabolites	相对含量Relative content		差异倍数值 FC	类型 Type
序号 No.	保留时间/min Retention time	物质 Metabolites	CS	WS	差异倍数值 FC	类型 Type
1	13.90	油酸 Oleic acid	2 863.41 ± 404.45 a	1 356.97 ± 169.74 b	2.11	上调Up
2	6.64	异茉莉酸 Isojasmonic acid	348.91 ± 50.87 a	83.04 ± 3.76 b	4.20	上调Up
3	7.27	创伤酸 Traumatic acid	14.89 ± 3.50 a	5.79 ± 0.52 b	2.57	上调Up
4	10.89	硬脂酸 Stearidonic acid	291.35 ± 21.75 b	2 386.86 ± 142.79 a	0.12	下调Down
5	12.59	α-亚麻酸 alpha-Linolenic acid	77.98 ± 9.12 b	376.83 ± 26.26 a	0.21	下调Down
6	14.17	亚油酸 Linoleic acid	1 247.45 ± 36.64 b	7 803.43 ± 301.45 a	0.16	下调Down
7	9.36	泛醌 Ubiquinone	4.65 ± 0.56 b	16.48 ± 1.63 a	0.28	下调Down

序号 No.	保留时间/min Retention time	物质 Metabolites	相对含量Relative content		差异倍数值 FC	类型 Type
序号 No.	保留时间/min Retention time	物质 Metabolites	LS	WS	差异倍数值 FC	类型 Type
1	13.90	油酸 Oleic acid	1 283.41 ± 404.45 a	1 356.97 ± 169.74 a	0.95	无差异 Not-significant
2	6.64	异茉莉酸 Isojasmonic acid	89.43 ± 5.88 a	83.04 ± 3.76 a	1.08	无差异 Not-significant
4	10.89	硬脂酸 Stearidonic acid	1 467.52 ± 38.48 b	2 386.86 ± 142.79 a	0.61	下调 Down-regulated
5	12.59	α-亚麻酸 alpha-Linolenic acid	358.76 ± 30.14 a	376.83 ± 26.26 a	0.95	无差异 Not-significant
6	14.17	亚油酸 Linoleic acid	7 659.17 ± 415.63 a	7 803.43 ± 301.45 a	0.98	无差异 Not-significant
7	9.36	泛醌 Ubiquinone	15.79 ± 1.46 a	16.48 ± 1.63 a	0.96	无差异 Not-significant
8	10.45	十六烷酸 Hexadecanoic acid	229.82 ± 13.30 a	91.41 ± 6.86 b	2.51	上调 Up-regulated
9	11.86	10,16-二羟基十六烷酸 10,16-Dihydroxyhexadecanoic acid	382.03 ± 35.59 a	151.87 ± 4.65 b	2.52	上调 Up-regulated

序号 No.	保留时间/min Retention time	物质 Metabolites	相对含量Relative content		差异倍数值 FC	类型 Type
序号 No.	保留时间/min Retention time	物质 Metabolites	LS	WS	差异倍数值 FC	类型 Type
1	13.90	油酸 Oleic acid	1 283.41 ± 404.45 a	1 356.97 ± 169.74 a	0.95	无差异 Not-significant
2	6.64	异茉莉酸 Isojasmonic acid	89.43 ± 5.88 a	83.04 ± 3.76 a	1.08	无差异 Not-significant
4	10.89	硬脂酸 Stearidonic acid	1 467.52 ± 38.48 b	2 386.86 ± 142.79 a	0.61	下调 Down-regulated
5	12.59	α-亚麻酸 alpha-Linolenic acid	358.76 ± 30.14 a	376.83 ± 26.26 a	0.95	无差异 Not-significant
6	14.17	亚油酸 Linoleic acid	7 659.17 ± 415.63 a	7 803.43 ± 301.45 a	0.98	无差异 Not-significant
7	9.36	泛醌 Ubiquinone	15.79 ± 1.46 a	16.48 ± 1.63 a	0.96	无差异 Not-significant
8	10.45	十六烷酸 Hexadecanoic acid	229.82 ± 13.30 a	91.41 ± 6.86 b	2.51	上调 Up-regulated
9	11.86	10,16-二羟基十六烷酸 10,16-Dihydroxyhexadecanoic acid	382.03 ± 35.59 a	151.87 ± 4.65 b	2.52	上调 Up-regulated

Change of Fatty Acid During Storage Period of‘Qiuxiang’Walnut Based on Metabolomics Analysis

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