Proteomic analysis of peel browning of 'Nanguo' pears after low-temperature storage
Proteomic analysis of peel browning of 'Nanguo' pears after low-temperature storage
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‘南国’梨低温贮藏后果皮褐变的蛋白质组学分析
DOI：
10.1002/jsfa.8060
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发表时间：
2017
影响因子：
4.1
通讯作者：
Ji Shu-juan
中科院分区：
文献类型：
--
作者：
Wang Jun-wei;Zhou Xin;Zhou Qian;Liu Zhi-yong;Sheng Lei;Wang Long;Cheng Shun-chang;Ji Shu-juan
研究了南果梨（Pyrus ussuriensisMaxim.）可能会受到低温储存的阻碍然而，长期冷藏后的梨在回到室温条件下时容易发生果皮布朗宁。本研究通过对南果梨果实在低温贮藏过程中与正常果实的差异表达蛋白质进行分析，探讨南果梨果实在低温贮藏过程中的布朗宁机理，结果表明，有181个蛋白质发生了显著变化。使用基因本体论注释对连续积累的蛋白质进行分类。结果表明，“代谢过程”、“细胞过程”、“催化活性”和“结合”蛋白在低温储存后受到的影响最大。进一步分析表明，与果皮布朗宁相关的差异表达蛋白主要涉及苯丙素途径、亚油酸途径、脂肪酸生物合成途径、谷胱甘肽代谢途径、光合作用途径、氧化磷酸化途径和糖酵解途径。这些蛋白质的鉴定将为今后的功能基因组学研究提供有价值的蛋白质资源，并可用于改善梨的品质。© 2016化学工业协会
BACKGROUNDPostharvest ripening of the ‘Nanguo’ pear (Pyrus ussuriensisMaxim.) can be impeded by low‐temperature storage. However, pears after long‐term refrigeration are prone to peel browning when returned to room temperature conditions. This study investigated the browning mechanism of ‘Nanguo’ pear stored at a low temperature by analysing the differentially expressed proteins between healthy fruit and fruit with peel browning.RESULTSThe results showed that 181 proteins underwent statistically significant changes. A categorisation of the disparately accumulated proteins was performed using gene ontology annotation. The results showed that the ‘metabolic process’, ‘cellular process’, ‘catalytic activity’, and ‘binding’ proteins were the most affected after low‐temperature storage. Further analysis revealed that the differentially expressed proteins, which are related to peel browning, are primarily involved in the phenylpropanoid pathway, linoleic acid pathways, fatty acid biosynthesis pathway, glutathione metabolism pathway, photosynthesis pathway, oxidative phosphorylation pathway, and glycolysis pathway.CONCLUSIONThis study reveals that there are variations in key proteins in ‘Nanguo’ pear after low‐temperature storage, and the identification of these proteins will be valuable in future functional genomics studies, as well as provide protein resources that can be used in the efforts to improve pear quality. © 2016 Society of Chemical Industry