文献类型：期刊文献

英文题名：Evaluation of Lipid Quality in Fruit: Utilizing Lipidomic Approaches for Assessing the Impact of Biotic Stress on Pecans (Carya illinoinensis)

作者：Zhou, Lingyuan[1] Zhang, Wei[1] Li, Qingyang[1,3] Cui, Maokai[1] Shen, Danyu[1] Shu, Jinping[1] Mo, Runhong[2] Liu, Yihua[1]

第一作者：Zhou, Lingyuan

通信作者：Liu, YH[1];Mo, RH[2]

机构：[1]Chinese Acad Forestry, Res Inst Subtrop Forestry, Fuyang 311400, Peoples R China;[2]Chinese Acad Forestry, Qual Testing Ctr Nonwood Forest Prod, Natl Forestry & Grassland Adm, Fuyang 311400, Peoples R China;[3]Zhejiang Univ, Inst Pesticide & Environm Toxicol, Key Lab Biol Crop Pathogens & Insects Zhejiang Pro, Minist Agr Key Lab Mol Biol Crop Pathogens & Insec, Hangzhou 310058, Peoples R China

年份：2024

卷号：13

期号：7

外文期刊名：FOODS

收录：;Scopus(收录号：2-s2.0-85190240003);WOS:【SCI-EXPANDED(收录号:WOS:001201625100001)】；

基金：No Statement Available

语种：英文

外文关键词：pecan; lipidomic; lipid profile; insect damage; biotic stress; nutrition

摘要：There is a scarcity of data on how the lipid composition of oily seeds changes in response to biotic stress. Yellow peach moth (Conogethes punctiferalis) has caused massive economic losses on the pecan (Carya illinoinensis) industry. Lipidomics is used in this study to determine the lipid composition of pecan and how it changes in response to insect attack. Pecan had 167 lipids, including 34 glycerolipids (GL), 62 glycerophospholipids (GP), 17 fatty acyls (FA), 41 sphingolipids (SP), and 13 saccharolipids (SL). The effects of biotic stress on lipids, particularly GL and GP, were significant. Biotic stress significantly reduced the lipid content of chains longer than 48. Forty-four significantly different lipids were discovered as potential biomarkers for distinguishing non-infected pecans from infested pecans. In addition, we used bioinformatics to identify the five most important metabolic pathways in order to investigate the processes underlying the changes. Our discoveries may offer valuable insights for enhancing pecan production in the future and contribute novel perspectives towards enhancing the nutritional value of pecans.