基于 TMT 定量蛋白质组学分析冷藏过程中石斑鱼鱼片品质劣变相关蛋白
Analysis of Proteins Associated with Quality Deterioration of Grouper Fillets Based on TMT Quantitative Proteomics during Refrigerated Storage.
机构信息
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China.
出版信息
Molecules. 2019 Jul 20;24(14):2641. doi: 10.3390/molecules24142641.
A TMT (Tandem Mass Tag)-based strategy was applied to elucidate proteins that change in proteomes of grouper fillets during refrigerated storage. In addition, quality analyses on pH, centrifugal loss, color (L *, a *, b *) and texture (hardness, chewiness, and gumminess) for grouper fillets were performed. A total of 64 differentially significant expressed proteins (DSEPs) were found in the results in the Day 0 vs. Day 6 group comparison and the Day 0 vs. Day 12 group comparison. It is worth mentioning that more proteome changes were found in the Day 0 vs. Day 12 comparisons. Bioinformatics was utilized to analyze the DSEP. UniProt Knowledgebase (UniProtKB), Gene Ontology (GO) enrichment, Kyoto Encyclopedia of Genes and Genomes (KEGG) and protein interaction network analysis were adopted. All DSEPs were classified into seven areas by function: binding proteins, calcium handling, enzymes, heat shock protein, protein turnover, structural proteins and miscellaneous. The numbers of proteins that correlated closely with pH, centrifugal loss, color (L *, a *, b *) and texture (hardness, chewiness, and gumminess) were 4, 3, 6 and 8, respectively.
采用 TMT（串联质量标签）策略来阐明在冷藏过程中石斑鱼片蛋白质组中发生变化的蛋白质。此外，还对石斑鱼片的 pH 值、离心损失、颜色（L*、a*、b*）和质地（硬度、咀嚼性和粘性）进行了质量分析。在第 0 天与第 6 天组比较和第 0 天与第 12 天组比较的结果中发现了 64 个差异显著表达的蛋白质（DSEP）。值得一提的是，在第 0 天与第 12 天的比较中发现了更多的蛋白质组变化。采用生物信息学方法对 DSEP 进行了分析。使用了 UniProt 知识库（UniProtKB）、基因本体论（GO）富集、京都基因与基因组百科全书（KEGG）和蛋白质相互作用网络分析。所有 DSEP 按功能分为七个区域：结合蛋白、钙处理、酶、热休克蛋白、蛋白质周转、结构蛋白和杂项。与 pH 值、离心损失、颜色（L*、a*、b*）和质地（硬度、咀嚼性和粘性）密切相关的蛋白质数量分别为 4、3、6 和 8。
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