食品科学 ›› 2020, Vol. 41 ›› Issue (21): 44-51.doi: 10.7506/spkx1002-6630-20191013-097

• 基础研究 • 上一篇    下一篇

基于iTRAQ定量蛋白质组学的三文鱼新鲜度分析

马聪聪,张九凯,韩建勋,邢冉冉,郝建雄,陈颖   

  1. (1.中国检验检疫科学研究院,北京 100176;2.河北科技大学生物科学与工程学院,河北 石家庄 050018)
  • 发布日期:2020-11-23
  • 基金资助:
    中国检验检疫科学研究院基本科研业务费项目(2018JK029);“十三五”国家重点研发计划重点专项(2018YFC1603504)

Freshness Assessment of Salmon through Comparative iTRAQ Proteomics

MA Congcong, ZHANG Jiukai, HAN Jianxun, XING Ranran, HAO Jianxiong, CHEN Ying   

  1. 1. Chinese Academy of Inspection and Quarantine, Beijing 100176, China; 2. School of Biological Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China
  • Published:2020-11-23

摘要: 新鲜度是三文鱼重要的品质之一,对其加工适用性具有较大影响。为探究三文鱼肌肉蛋白与新鲜度之间的潜在联系,本实验采用同位素标记相对和绝对定量技术研究了0 ℃贮存条件下不同贮存时长中三文鱼蛋白质的变化情况。与新鲜对照组(0 d)相比,3 个不同贮存时间(5、10 d和15 d)的三文鱼共有62 种蛋白质发生显著变化,通过进一步的生物信息学分析发现这些蛋白主要富集在代谢通路和糖酵解/糖异生通路中。对3 个比较组的差异蛋白进行了综合分析,共从中筛选出28 个可能与三文鱼贮存期间新鲜度变化相关的蛋白,其中2 个蛋白在贮存初期上调,但随着贮存时间的延长开始降解;10 个蛋白在贮存5 d时就发生显著下调,随着贮存时间的延长继续发生不同程度的降解;3 个蛋白在贮存5 d时含量没有发生明显变化,但贮存10 d后开始减少;13 个蛋白在贮存10 d以内含量不变,但贮存15 d后发生明显降解,这些蛋白在糖代谢、肌肉收缩、蛋白骨架和能量代谢过程中发挥重要作用。综上,上述蛋白都是与三文鱼新鲜度相关的差异蛋白,本研究为揭示不同贮存时间三文鱼新鲜度变化机理提供了一定的参考。

关键词: 蛋白质组学;三文鱼;同位素标记相对和绝对定量;新鲜度;生物信息学

Abstract: Freshness is one of the most important quality parameters of salmon, which has a great influence on its processing suitability. In order to explore the potential relationship between salmon muscle proteins and freshness, isobaric tags for relative and absolute quantification (iTRAQ) technique was used to investigate the change of proteins in salmon meat during storage at 0 ℃. Compared with the fresh control group, totally 62 differentially expressed proteins were identified in salmon with different storage times (5, 10 and 15 days). Further bioinformatics analysis revealed that these proteins were mainly enriched in metabolic pathways and the glycolysis/gluconeogenesis pathways. A total of 28 differentially expressed proteins possibly related to freshness changes during storage were selected, of which two were up-regulated at the initial storage stage, but began to degrade with the prolongation of storage time; ten degraded significantly after 5 days of storage, and with the prolongation of storage time, the degradation continued to occur in varying degrees; three did not change significantly after 5 days, but began to degrade after 10 days; 13 did not change significantly within 10 days, but degraded significantly after 15 days, and these proteins were mainly involved in glucose metabolism, muscle twitch, protein skeleton and energy metabolism. These results showed that all these proteins were closely related to changes in salmon freshness, which provide a rationale for understanding the mechanism of freshness changes at different storage time.

Key words: proteomic; salmon; isobaric tags for relative and absolute quantification; freshness; bioinformatics

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