Metaproteomic characterisation of a Shaoxing rice wine “wheat Qu” extract
Metaproteomic characterisation of a Shaoxing rice wine “wheat Qu” extract
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DOI：
10.1016/j.foodchem.2012.02.057
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发表时间：
2012-09
期刊：
影响因子：
8.8
通讯作者：
Bo Zhang;Lingyao Kong;Yu Cao;Guangfa Xie;Zheng-Bing Guan;Jian Lu
中科院分区：
文献类型：
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作者：
Bo Zhang;Lingyao Kong;Yu Cao;Guangfa Xie;Zheng-Bing Guan;Jian Lu
发酵剂“麦曲”用于中国米酒的发酵已有数百年历史。在本研究中，采用宏蛋白质组学方法对绍兴米酒“麦曲”（机制型）提取物进行了分析。二维电泳凝胶中所有可见的 145 个独立蛋白点均被切除并通过基质辅助激光解吸电离飞行时间/飞行时间质谱 (MALDI-TOF/TOF MS) 分析进行鉴定。 11 个点代表 10 种源自真菌或细菌分泌物的蛋白质，112 个点代表来自植物的 43 种蛋白质，1 个点代表来自动物群的蛋白质。这些蛋白质具有多种功能，参与绍兴黄酒的发酵过程。这是首次报道的对传统葡萄酒发酵剂文化生态系统的研究，使用了一种被称为“元蛋白质组学”的新方法。
The starter culture “wheat Qu” has been used in the fermentation of Chinese rice wine for hundreds of years. In this study, a Shaoxing rice wine, “wheat Qu” (machine-made type), extract was analysed by using the metaproteomic approach. All visible 145 separate protein spots in the two-dimensional electrophoresis gel were excised and identified by Matrix-Assisted Laser Desorption Ionisation-Time of Flight/Time of Flight Mass Spectrometry (MALDI-TOF/TOF MS) analysis. Eleven spots represent 10 proteins that originate from the secretion of fungi or bacteria, 112 spots represent 43 proteins from plants, and one spot represents protein from fauna. These proteins possess diverse functions and participate in the fermentation process of Shaoxing rice wine. This is the first reported study on the ecosystem of a traditional wine starter culture, using a novel method that is termed “metaproteomics”.