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. 2024 Feb 20;12(5):3188-3198.
doi: 10.1002/fsn3.3985. eCollection 2024 May.

The effect of stir-frying on the aging of oat flour during storage: A study based on lipidomics

Yuanyuan Zhang  1 , Minjun Sun  1 , Rui Huo  1 , Qixin Gu  1 , Ying Miao  1 , Meili Zhang  1
Affiliations

The effect of stir-frying on the aging of oat flour during storage: A study based on lipidomics

Yuanyuan Zhang et al. Food Sci Nutr. .

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.

Keywords: ether lipid metabolism; lipidomics; oat flour; sphingolipid metabolism; stir‐frying.

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Conflict of interest statement

There are no conflicts to declare.

Figures

FIGURE 1
FIGURE 1
(a) The number and relative percentage of different lipids in oat flour. (b) The type and number of lipid subclasses.
FIGURE 2
FIGURE 2
Multivariate statistical analysis of cationic lipids in oat flour before and after storage. (a–c) C0 versus S0 group; (d–f) S9 versus S0 group; (g–i) C9 versus C0 group; (j–l) PCA score plot of lipid classes, OPLS‐DA score plot of lipid classes, and substitution test model of C9 versus S9 group, respectively. OPLS‐DA, orthogonal least squares discriminant analysis; PCA, principal component analysis.
FIGURE 3
FIGURE 3
Volcano plots for (a) C0 versus S0, (b) S9 versus S0, (c) C9 versus C0, and (d) C9 versus S9.
FIGURE 4
FIGURE 4
Differences between groups for each metabolite lipid class are presented (blue represents downregulation and red represents upregulation) in groups C0 versus S0 (a), S9 versus S0 (b), C9 versus C0 (c), and C9 versus S9 (d).
FIGURE 5
FIGURE 5
Bubble diagrams of the KEGG metabolic pathway enrichment topology analysis for differential metabolites in groups C0 versus S0 (a), S9 versus S0 (b), C9 versus C0 (c), and C9 versus S9 (d).
FIGURE 6
FIGURE 6
Important lipid metabolism pathways during the storage of oat flour (“c + numbers” indicate the ID of each lipid subclass). Sphingolipid metabolism (a), Ether lipid metabolism (b).
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