食品科学2018，Vol.39Issue(13)：7-16,10.DOI:10.7506/spkx1002-6630-201813002
完整和鲜切茭白常温贮藏期间的比较蛋白质组学研究
Comparative Proteomics Study on Whole and Fresh-Cut Zizania latifolia during Storage at Room Temperature
摘要
Abstract
In order to explore the molecular mechanism by which fresh-cut handling accelerates the senescence and quality deterioration of Zizania latifolia,the dynamic proteome changes of whole (control) and fresh-cut Z.latifolia during storage at room temperature (25 ℃) for 0,3 and 5 days were investigated by using two-dimensional electrophoresis (2-DE).Approximately 660 protein spots were detected on the gels.Totally 39 spots showed a significant (P ＜ 0.05)change in protein abundance based on 2.0-fold difference of which 35 were successfully identified by matrix-assisted laser desorption/ionization time of flight mass spectrometry compared to the whole Z.latifolia.They could be categorized into seven functional groups,including signal transduction (8.6％),metabolism (22.9％),cell structure (8.6％),stress response and defense (31.4％),protein synthesis (11.4％),senescence (5.7％),and unclear functional proteins (11.4％).During storage,the expressions of 14 spots increased while the other 21 were down-regulated in the whole stem.Meanwhile,six spots (plant basic secretory protein,adenosine kinase,C2 domain,class Ⅲ peroxidases,LbH_gamma_CA_like,and small Rasrelated GTP-binding protein),which were down-regulated in whole Z.latifolia,were up-regulated in fresh-cut Z.latifolia during storage,suggesting that these proteins may play important roles in the response to wounding stress.Also,fresh-cut significantly promoted the tendency for 14 up-regulated and other 15 down-regulated proteins.These results imply that the promotion of senescence and quality deterioration of Z.latifolia after fresh-cut processing may be due to the production and transduction of wounding signals,the acceleration of carbohydrate and nucleotide catabolism,the disorder of energy homeostasis and the enhancement of free radical damage,as well as the degradation of cell structure.关键词
茭白/鲜切/衰老/品质劣变/蛋白质组学Key words
Zizania latifolia/fresh-cut/senescence/quality deterioration/proteomics分类
生物科学引用本文复制引用
王韦华,姜丽,陈伟,王利斌,罗海波,郁志芳..完整和鲜切茭白常温贮藏期间的比较蛋白质组学研究[J].食品科学,2018,39(13):7-16,10.基金项目
国家自然科学基金青年科学基金项目(31401612) （31401612）
浙江省自然科学基金面上项目(LY14C200005) （LY14C200005）
浙江省重中之重学科开放基金项目(KF2012006) （KF2012006）
