摘要
为探索转色期荔枝(Litchi chinensis Sonn.)品质形成过程中蛋白质的变化,应用蛋白质组学技术分析"乌叶"和"兰竹"荔枝品种转色期的差异蛋白质,共发现37个2倍以上的差异表达蛋白,32个差异蛋白被成功鉴定。这些蛋白参与了糖类和能量代谢(21.9%)、抗性胁迫(9.4%)、蛋白质代谢(15.6%)、细胞结构形成(12.5%)、次级代谢(12.5%)、发育调控(12.5%)和未知功能途径(15.6%)等代谢活动。与"兰竹"荔枝相比,"乌叶"荔枝中与糖酵解途径和能量代谢相关蛋白均下调表达,说明在转色期,"乌叶"荔枝中糖类物质降解速率较慢,有利于糖分的积累,形成高糖的品质。同时,"乌叶"荔枝中与细胞结构形成和抗性相关蛋白的上调表达,这有利于"乌叶"荔枝形成果肉质地密集、耐贮藏的良好品质。
The objective of this work was to investigate changes in proteins during the color-changing period of litchi aril（Litchi chinensis Sonn.） on the process of quality formation. The comparison of the protein patterns of the litchi cultivars ＂Wuye＂ and ＂Lanzhu＂ using gel-based proteomics technique showed that 37 protein spots were more than 2 times differentially expressed in both cultivars, of which 32 were successfully identified by MALDI-TOF/TOF-MS. The identified proteins were divided into categories related to carbohydrate and energy metabolism（21.9%）, stress resistance（9.4%）, protein metabolism（15.6%）, cell structure formation（12.5%）, secondary metabolism（12.5%）, developmental regulation（12.5%）, and unknown function（15.6%）. Compared to the ＂Lanzhu＂ cultivar, the proteins related to glycolytic pathway and energy metabolism were decreased in ＂Wuye＂ litchi fruits, implying that slow sugar degradation in the litchi cultivar ＂Wuye＂ was beneficial to the accumulation of sugar and formation of high sugar quality. Besides, the increase of proteins associated with cell structure formation and stress resistance contributed to form the quality of dense texture and good shelf stablility in the litchi cultivar ＂Wuye＂ when compared to ＂Lanzhu＂. Our findings provide a scientific basis for improving the quality of litchi fruits.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第1期82-87,共6页
Food Science
基金
福建省自然科学基金项目(2012J01078
2013J01076)
关键词
荔枝
果肉
差异蛋白
品质
Litchi chinensis Sonn.
aril
differentially expressed proteins
quality
作者简介
盖永红（1984-），女，硕士研究生，主要从事农产品质量与安全研究。E—mail：gaihongnihao@126．com
通信作者：黄榕辉（1963-），男，副教授，学士，主要从事植物学研究。E—mail：fafuhrh@126．com
