Li Taotao, Zhu Hong, Wu Qixian, Yang Chengwei, Duan Xuewu, Qu Hongxia, Yun Ze, Jiang Yueming
Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China; University of Chinese Academy of Sciences, Beijing 100039, PR China.
Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China.
Food Res Int. 2015 Dec;78:274-285. doi: 10.1016/j.foodres.2015.09.033. Epub 2015 Sep 28.
Litchi fruit (Litchi chinensis Sonn.) is highly perishable after harvest. The shelf life is only 4-6days under ambient temperature storage conditions, which has restricted the development of the litchi industry to a considerable extent. To investigate the molecular mechanisms of litchi fruit senescence, comparative proteomic analysis was carried out on litchi pulp. After two-dimensional gel electrophoresis (2-DE), 64 spots were significantly differentially expressed, 61 of which were successfully identified using liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS). All of the identified proteins were classified according to biological process, molecular function, and cellular component using Blast2GO. Results showed that those proteins were mainly involved in signal transduction, cell wall metabolism, primary and secondary metabolism, energy metabolism. Specifically, many up-regulated proteins were involved in auxin/ethylene regulation, which suggested that auxin and ethylene might cooperate to regulate litchi pulp senescence. Histone deacetylase and DNA methyltransferase might involve the down-regulation of proteins related to reactive oxygen species (ROS) scavenging, glycolysis, tricarboxylic acid cycle, and ATP synthesis in litchi senescence. A higher proportion of differentially expressed proteins were up-regulated and these were involved in a range of processes including cell wall organization or biogenesis, anaerobic respiration, protein degradation, lipid degradation. All of those proteins might accelerate fruit softening, deterioration and senescence. This study is the first to carry out proteomic analysis of the regulation of litchi fruit senescence.
荔枝（Litchi chinensis Sonn.）采后极易腐烂。在常温贮藏条件下，其货架期仅为4 - 6天，这在很大程度上限制了荔枝产业的发展。为了探究荔枝果实衰老的分子机制，对荔枝果肉进行了比较蛋白质组学分析。经过二维凝胶电泳（2-DE），有64个斑点显著差异表达，其中61个通过液相色谱 - 电喷雾电离 - 串联质谱（LC-ESI-MS/MS）成功鉴定。使用Blast2GO根据生物学过程、分子功能和细胞成分对所有鉴定出的蛋白质进行分类。结果表明，这些蛋白质主要参与信号转导、细胞壁代谢、初级和次级代谢、能量代谢。具体而言，许多上调的蛋白质参与生长素/乙烯调节，这表明生长素和乙烯可能协同调节荔枝果肉衰老。组蛋白去乙酰化酶和DNA甲基转移酶可能参与荔枝衰老过程中与活性氧（ROS）清除、糖酵解、三羧酸循环和ATP合成相关蛋白质的下调。差异表达蛋白质中较高比例的蛋白质被上调，这些蛋白质参与了一系列过程，包括细胞壁组织或生物合成、无氧呼吸、蛋白质降解、脂质降解。所有这些蛋白质可能加速果实软化、变质和衰老。本研究首次对荔枝果实衰老调控进行了蛋白质组学分析。
