Feng Jianhui, Zhang Lina, Xia Xubin, Hu Wei, Zhou Peng
State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
Food Res Int. 2020 Oct;136:109498. doi: 10.1016/j.foodres.2020.109498. Epub 2020 Jun 29.
Sea cucumber is a sensitive organism that is easily challenged by environmental change. The aim of this study was to characterize the proteome of sea cucumbers from 5 main Chinese origins, including Xiamen (XM), Dalian (DL), Weihai (WH), Yantai (YT) and Qingdao (QD). In this work, a tandem mass tag (TMT) labeling proteomic approach was applied to identify and quantify the proteome of sea cucumber. A total of 5051 proteins were identified in the body wall; among those proteins, 1594 proteins (31.6%) were identified as enzyme proteins, and 33 proteins belonged to collagen. In addition, the 10 most highly abundant proteins were further discussed. Among all quantified proteins, 2266 were significantly differentially expressed proteins (SDEPs) across the 5 origins. These SDEPs were related to pigmentation (5 proteins), antioxidant activity (13 proteins), and immune system processes (29 proteins). Based on SDEPs, DL differed the most from QD and XM, as well as WH and YT, as shown in principal component analysis (PCA) and hierarchical clustering. In conclusion, one-fourth of the significantly different proteins found in the sea cucumber body wall among the 5 main Chinese locations indicated the sensitivity of sea cucumber to variations in temperature, environment, and feeding.
海参是一种敏感的生物，很容易受到环境变化的挑战。本研究的目的是对来自中国5个主要产地（包括厦门（XM）、大连（DL）、威海（WH）、烟台（YT）和青岛（QD））的海参蛋白质组进行表征。在这项工作中，采用串联质谱标签（TMT）标记蛋白质组学方法来鉴定和定量海参的蛋白质组。在体壁中共鉴定出5051种蛋白质；在这些蛋白质中，有1594种蛋白质（31.6%）被鉴定为酶蛋白，33种蛋白质属于胶原蛋白。此外，还对丰度最高的10种蛋白质进行了进一步讨论。在所有定量蛋白质中，有2266种是5个产地间的显著差异表达蛋白（SDEP）。这些SDEP与色素沉着（5种蛋白质）、抗氧化活性（13种蛋白质）和免疫系统过程（29种蛋白质）有关。基于SDEP，在主成分分析（PCA）和层次聚类中，大连与青岛和厦门以及威海和烟台的差异最大。总之，在中国5个主要产地的海参体壁中发现的四分之一的显著差异蛋白质表明海参对温度、环境和饲料变化的敏感性。
