Department of Biochemistry, University of Pavia, 27100 Pavia, Italy.
Electrophoresis. 2009 Dec;30(23):4083-94. doi: 10.1002/elps.200900469.
The exact knowledge of the qualitative and quantitative protein components of rice bran is an essential aspect to be considered for a better understanding of the functional properties of this resource. Aim of the present investigation was to extract the largest number of rice bran proteins and to obtain their qualitative characterization. For this purpose, three different extraction protocols have been applied either on full-fat or on defatted rice bran. Likewise, to identify the highest number of proteins, MS data collected from 1-DE, 2-DE and gel-free procedures have been combined. These approaches allowed to unambiguously identify 43 proteins that were classified as signalling/regulation proteins (30%), proteins with enzymatic activity (30%), storage proteins (30%), transfer (5%) and structural (5%) proteins. The fact that all extraction and identification procedures have been performed in triplicate with an excellent reproducibility provides a rationale for considering the platform of proteins shown in this study as the potential proteome profile of rice bran. It also represents a source of information to evaluate better the qualities of rice bran as food resource.
准确了解米糠中蛋白质的定性和定量成分是更好地理解该资源功能特性的一个重要方面。本研究的目的是提取数量最多的米糠蛋白质，并对其进行定性分析。为此，我们应用了三种不同的提取方案，分别针对全脂米糠和脱脂米糠。同样，为了鉴定出数量最多的蛋白质，我们将从 1-DE、2-DE 和无胶电泳方法中收集的 MS 数据进行了组合。这些方法可以明确鉴定出 43 种蛋白质，这些蛋白质被分为信号/调节蛋白（30%）、具有酶活性的蛋白（30%）、储存蛋白（30%）、转运蛋白（5%）和结构蛋白（5%）。所有提取和鉴定程序都进行了三倍重复，且具有极好的重现性，这为我们提供了一个合理的理由，即将本研究中所示的蛋白质平台视为米糠潜在的蛋白质组图谱。它还为更好地评估米糠作为食品资源的质量提供了信息来源。
