“乌叶”与“兰竹”荔枝转色期果肉的差异蛋白分析

doi:10.7506/spkx1002-6630-201601015

食品科学

“乌叶”与“兰竹”荔枝转色期果肉的差异蛋白分析

盖永红1,2，钟灿钰1，林伟彬1，沈璐岑1，邱智敏3，宋晓敏1，黄榕辉1,*

1.福建农林大学生命科学学院，福建福州 350002；2.甘肃省景泰县农产品质量安全检验检测管理站，
甘肃景泰 730400；3.福建农林大学林学院，福建福州 350002

出版日期:2016-01-15 发布日期:2016-01-15

Analysis of Differentially Expressed Proteins in Litchi Aril between the Cultivars “Wuye” and “Lanzhu” during the Color-Changing Period

GE Yonghong1,2, ZHONG Canyu1, LIN Weibin1, SHEN Lucen1, QIU Zhimin3, SONG Xiaomin1, HUANG Ronghui1,*

1. College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
2. Jingtai Testing Station of Quality and Safety of Agricultural Products, Jingtai 730400, China;
3. College of Forestry, Fujian Agriculture and Forestry University, Fuzhou 350002, China

Online:2016-01-15 Published:2016-01-15

摘要/Abstract

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。

关键词: 荔枝, 果肉, 差异蛋白, 品质

Abstract:

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.

Key words: Litchi chinensis Sonn., aril, differentially expressed proteins, quality

中图分类号:

S567.1

盖永红，钟灿钰，林伟彬，沈璐岑，邱智敏，宋晓敏，黄榕辉. “乌叶”与“兰竹”荔枝转色期果肉的差异蛋白分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201601015.

GE Yonghong, ZHONG Canyu, LIN Weibin, SHEN Lucen, QIU Zhimin, SONG Xiaomin, HUANG Ronghui. Analysis of Differentially Expressed Proteins in Litchi Aril between the Cultivars “Wuye” and “Lanzhu” during the Color-Changing Period[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201601015.

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“乌叶”与“兰竹”荔枝转色期果肉的差异蛋白分析

Analysis of Differentially Expressed Proteins in Litchi Aril between the Cultivars “Wuye” and “Lanzhu” during the Color-Changing Period

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