大豆脂质组学应用研究进展

Research progress in applied research on Glycine max lipidomics

中文关键词:  大豆  脂质  脂质组学  营养功能  应用研究

英文关键词:Glycine max  lipids  lipidomics  nutritional function  applied research

中文摘要:

      大豆是全球重要的油料作物, 其脂质组成与营养功能特性备受关注。脂质组学技术作为一种高通量分析方法, 近年来在大豆研究, 尤其在大豆脂质成分的定性和定量分析中发挥着重要作用。本文系统阐述了大豆中主要脂质类别, 包括甘油脂、甘油磷脂、固醇、脂肪酰及鞘脂的组成特征及其在营养健康、食品风味与功能特性中的关键作用, 重点综述了脂质组学的分析流程与适用场景, 并详细归纳了其在大豆品质功能分析、质量变化监测及产地真实性鉴别等方面的具体应用。最后, 对脂质组学在大豆产业应用研究中面临的挑战进行了分析, 提出未来可从脂质生物合成调控机制研究、多组学数据整合, 标准化评价体系建立入手, 以促进大豆脂质资源的高值化开发利用, 推动大豆脂质功能食品开发与产业高质量发展。

英文摘要:

      Glycine max is identified as a globally significant oilseed crop, with its lipid composition and nutritional functional properties attracting considerable attention. As a high-throughput analytical method, lipidomics technology plays a vital role in Glycine max research, particularly in the qualitative and quantitative analysis of Glycine max lipid components. This paper systematically discussed the major lipid categories in Glycine max, including the compositional characteristics of glycerolipids, glycerophospholipids, sterols, fatty acyls and sphingolipids, alongside their pivotal roles in nutritional health and functional properties. It focused on reviewing the analytical workflow and applicable scenarios of lipidomics, while detailing its specific applications in Glycine max quality-function analysis, quality change monitoring and origin authenticity verification. Finally, analysed the challenges in applying lipidomics to Glycine max industry research. Future directions were proposed, including investigating lipid biosynthesis regulatory mechanisms, integrating multi-omics data and establishing standardised evaluation systems. These approaches aimed to enhance the high-value utilisation of Glycine max lipid resources, advance the development of functional Glycine max lipid foods and promote high-quality industrial development.