Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2025 Jun 9:29:102639.
doi: 10.1016/j.fochx.2025.102639. eCollection 2025 Jul.

Exploring lipid profiles and unveiling potential lipid markers in raw and vinegar-processed Schisandra chinensis fruit

Lan Lan  1 , Heng Zhou  1 , Runjie Jiang  1   2 , Yimin Cao  1 , Jiajia Yuan  1 , Xiuhong Mao  1 , Ke Wang  1   2 , Shen Ji  1 , Qing Hu  1
Affiliations

Exploring lipid profiles and unveiling potential lipid markers in raw and vinegar-processed Schisandra chinensis fruit

Lan Lan et al. Food Chem X. .

Abstract

Schisandra chinensis fruit is a food-as-medicine species extensively used in diverse phytotherapeutical applications. Spurred by its widespread use, this study employed a modified MTBE-based lipid extraction procedure on raw and vinegar-processed Schisandra chinensis fruit. Subsequently, lipid composition analysis was conducted using ultra-high-performance liquid chromatography interfaced with ion mobility-quadrupole time-of-flight mass spectrometry. Altogether, 339 lipid molecular species were annotated for the raw and vinegar-processed variants, spanning 24 subclasses and falling into five categories. The KEGG analysis revealed that glycerophospholipid metabolism, biosynthesis of secondary metabolites, and autophagy were the top three pivotal biological pathways in the response to vinegar processing. Moreover, this study pinpointed potential lipid markers capable of differentiating between the two forms, and initiated a preliminary quantitative analysis for their concurrent determination. The results presented in this work offer novel perspectives into the molecular mechanism underlying the vinegar processing of the Schisandra chinensis fruit.

Keywords: Lipid analysis; Lipid marker; Plant lipidomics; Raw and vinegar-processed Schisandra chinensis fruit.

PubMed Disclaimer

Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Unlabelled Image
Graphical abstract
Fig. 1
Fig. 1
Overlayed relative BPI chromatogram of lipid profile in S. chinensis fruit analyzed under (A) positive ionization mode and (B) negative ionization mode using four extraction methods. Ion intensity, low energy peak count, and high energy peak count are under (C) positive and (D) negative ionization modes.
Fig. 2
Fig. 2
Distribution of annotated lipid in raw and vinegar-processed S. chinensis fruit.
Fig. 3
Fig. 3
Linear fitting of CCS (A) and the CCS-assisting structural elucidation (B).
Fig. 4
Fig. 4
Statistical analysis of lipids and their contents in raw and vinegar-processed S. chinensis fruit. (A) PCA score plot. (B) Content of total lipid. (C) Lipid subclasses with increased content. (D) Lipid subclasses with decreased content. R represents raw S. chinensis fruit, V represents a vinegar-processed sample, and dw is dry weight.
Fig. 5
Fig. 5
Metabolomic view map of the significant lipid metabolic pathways between the vinegar-processed and raw material groups (sorted by p-values). Dark red colors and large sizes represent the high pathway impact values and significant pathway enrichments, respectively. (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)
Fig. 6
Fig. 6
MRM chromatogram and proposed product-ion fragmentation of (A) PS (16:0/18:1), (B) PS (16:0/18:2) and (C) PS (18:0/18:1).
See this image and copyright information in PMC

Similar articles

See all similar articles

References

    1. Blehova A., Murin M., Nemecek P., Gajdos P., Certik M., Kraic J., Matusikova I. Alterations in allocation and composition of lipid classes in Euonymus fruits and seeds. Protoplasma. 2021;258(1):169–178. doi: 10.1007/s00709-020-01562-5. - DOI - PubMed
    1. Cao D., Ma Y., Cao Z., Hu S., Li Z., Li Y.…Yin D. Coordinated lipid mobilization during seed development and germination in peanut (Arachis hypogaea L.) Journal of Agricultural and Food Chemistry. 2024;72(6):3218–3230. doi: 10.1021/acs.jafc.3c06697. - DOI - PMC - PubMed
    1. Chan Y.T., Wang N., Feng Y. The toxicology and detoxification of Aconitum: Traditional and modern views. Chinese Medicine. 2021;16(1):61. doi: 10.1186/s13020-021-00472-9. - DOI - PMC - PubMed
    1. Chen P., Shi Y., Xiao X., Xue R., Li Y., Li L., Mao C., Lu T., Xu C. A study of the lipid profile of Coix seeds from four areas based on untargeted lipidomics combined with multivariate algorithms to enable tracing of their origin. Food Research International. 2023;169 doi: 10.1016/j.foodres.2023.112740. - DOI - PubMed
    1. Chen S., Qin F., Yang Y., Zhao Y., Xiao S., Li W., Akihisa T., Jantrawut P., Ji J., Zhang J. Extraction, purification, structural characterization, and bioactivities of the genus Schisandra polysaccharides: A review. International Journal of Biological Macromolecules. 2024;262(Pt 1) doi: 10.1016/j.ijbiomac.2024.130257. - DOI - PubMed

LinkOut - more resources