- 期刊Foods (Basel, Switzerland)（Foods）
- 发表时间2026-10-15
- 作者Wu J, Shan W, Wang M, Shao Y, Zhang T, Xiao M, She Y, Jin M, Abd El-Aty AM, Wang J
- 卷期页码V15(20)
- DOI10.3390/foods15203652
- PMID42940290
摘要机译
大麦粉是青藏高原营养丰富的主食，但其高含量的不饱和脂质和活性内源酶使其极易贮藏变质。
天然多糖已被提议作为绿色防腐剂，但枸杞多糖（LBP）对谷类面粉储存质量的剂量依赖性影响和潜在的脂质水平机制仍不清楚。在这里，青麦面粉（cv.1仑-15）与LBP以0.2%、1.0%和2.0%（w/w）混合，在环境温度下密封袋中储存240天，每次处理三个独立储存单位；
未处理的面粉作为对照。储存监测基本营养成分、功能成分、抗氧化活性、储存稳定性指数和微生物计数，并通过UPLC-MS/MS进行非靶向脂质组学以解决脂质水平反应。所有LBP补充剂都延缓了营养和功能成分的损失，剂量特异性最佳：
0.2%LBP保存最好的蛋白质、总淀粉、β-葡聚糖和γ-氨基丁酸，保持DPPH和羟基自由基清除稳定，最强烈地抑制微生物生长和过氧化值的上升；1.0%LBP最有效地限制水分流失和丙二醛积累；2.0%LBP最强烈地抑制脂肪酶活性、脂肪酸值以及多酚和类黄酮的下降。脂质组学鉴定了819种脂质。
在补充LBP的组中，差异脂质数量随着补充水平的增加而减少（分别为0.2%、1.0%和2.0%的255、216和174；对照组含有243个），LBP保护膜磷脂（PC、PE）、储存脂质（TG）和半乳磷脂（MGDG），同时抑制溶血磷脂（LPC、LPE）的形成。
KEGG富集表明，0.2-10%LBP保留甘油磷脂和甘油脂代谢，而2.0%LBP甚至抑制核心脂质代谢途径。
考虑到营养和功能成分的整体保留、抗氧化活性的稳定性以及微生物生长和脂质氧化的抑制，推荐0.2%LBP作为最佳补充水平，而脂质组学数据揭示了剂量依赖性的膜保护机制，支持LBP作为全谷物面粉天然防腐剂的应用。
展开英文摘要原文
Highland barley (hulless barley, Hordeum vulgare L. var. nudum) flour is a nutritionally dense staple of the Qinghai-Tibet Plateau, but its high contents of unsaturated lipids and active endogenous enzymes render it highly susceptible to storage deterioration. Natural polysaccharides have been proposed as green preservatives, yet the dose-dependent effects of Lycium barbarum polysaccharide (LBP) on the storage quality of cereal flours and the underlying lipid-level mechanisms remain unclear. Here, highland barley flour (cv. Kunlun-15) was blended with LBP at 0.2%, 1.0% and 2.0% (w/w) stored in sealed bags at ambient temperature for 240 days, with three independently stored units per treatment; untreated flour served as the control. Storage was monitored for basic nutritional components, functional components, antioxidant activity, storage-stability indices and microbial counts, and untargeted lipidomics was performed by UPLC-MS/MS to resolve the lipid-level response. All LBP supplementations retarded the loss of nutritional and functional components, with dose-specific optima: 0.2% LBP best preserved protein, total starch, β-glucan and γ-aminobutyric acid, kept DPPH and hydroxyl radical scavenging stable, and most strongly suppressed microbial growth and the rise in peroxide value; 1.0% LBP most effectively limited moisture loss and malondialdehyde accumulation; and 2.0% LBP most strongly suppressed lipase activity, fatty acid value and the decline of polyphenols and flavonoids. Lipidomics identified 819 lipid species. Among the LBP-supplemented groups, the number of differential lipids decreased as the supplementation level increased (255, 216 and 174 for 0.2%, 1.0% and 2.0%, respectively; the control group contained 243), and LBP protected membrane phospholipids (PC, PE), storage lipids (TG) and galactolipids (MGDG) while suppressing the formation of lysophospholipids (LPC, LPE). KEGG enrichment showed that 0.2-1.0% LBP preserved glycerophospholipid and glycerolipid metabolism, whereas 2.0% LBP suppressed even the core lipid metabolic pathways. Considering the overall retention of nutritional and functional components, the stability of antioxidant activity, and the suppression of microbial growth and lipid oxidation, 0.2% LBP is recommended as the optimal supplementation level, while the lipidomic data reveal a dose-dependent, membrane-protective mechanism that supports the application of LBP as a natural preservative for whole-grain flours.
相关物质
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