Functional analysis of differentially expressed proteins in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits during ripening
Functional analysis of differentially expressed proteins in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits during ripening
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DOI：
10.1016/j.foodchem.2015.06.023
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发表时间：
2016-01-01
期刊：
影响因子：
8.8
通讯作者：
Chen, Wei
中科院分区：
文献类型：
--
作者：
Chen, Yi-Yong;Zhang, Ze-Huang;Chen, Wei
利用二维凝胶电泳技术（2-DE）建立了杨梅果实成熟过程中绿色、粉红色和红色阶段的蛋白质组参考图谱。凝胶中检测到46个差异表达蛋白，其中43个通过基质辅助激光解吸电离飞行时间/飞行时间质谱法和蛋白质数据库检索成功鉴定。结果表明，与有机酸酸度降低相关的苹果酸酶表达上调。丙酮酸脱羧酶和醇脱氢酶的高丰度可能是果实特有香味的原因。苯丙氨酸合成酶、查尔酮合成酶11、udp -葡萄糖类黄酮3- o -葡萄糖基转移酶、花青素合成酶等参与花青素代谢途径的酶均上调。生理数据与果实蛋白质组学结果一致。这些发现为杨梅果实成熟过程中的代谢过程和调控机制提供了新的认识。(C) 2015 Elsevier Ltd.版权所有。
This study developed a proteome reference map of Myrica rubra fruits at the green, pink and red stages during ripening using two-dimensional gel electrophoresis (2-DE). Forty-six differentially expressed proteins were detected in the gel, of which 43 were successfully identified by matrix-assisted laser desorption ionization time-of-flight/time-of-flight mass spectrometry and protein database searching. We found that malic enzyme related to the decrease of organic acid acidity was up-regulated. The high abundance of pyruvate decarboxylase and alcohol dehydrogenase may contribute to fruit peculiar fragrant characteristics. Phenylalanine ammonia-Iyase, chalcone synthase 11, UDP-glucose:flavonoid 3-O-glucosyltransferase, and anthocyanidin synthase, enzymes involved in the anthocyanin metabolic pathway, were all up-regulated. The physiological data agree with fruit proteome results. These findings provided insights into the metabolic processes and regulatory mechanisms during Chinese bayberry fruit ripening. (C) 2015 Elsevier Ltd. All rights reserved.