Liu Jun, Ma Qin, Liu Dunhua, Meng Caixia, Hu Ziying, Ma Lu
School of Agriculture, Ningxia University, 750021 Yinchuan, People's Republic of China.
School of Food & Wine, Ningxia University, 750021 Yinchuan, People's Republic of China.
Food Chem (Oxf). 2022 May 6;4:100110. doi: 10.1016/j.fochms.2022.100110. eCollection 2022 Jul 30.
Excessive softening of L. (LBL) fruit can limit the storage and transportation of fresh fruit. To better understand the underlying molecular mechanisms of fruit softening in LBL, changes in the pre-climacteric (S1) and post-climacteric (S2) proteomes were investigated by iTRAQ methods. The 14-fold reduction in S2 fruit firmness compared to S1 was accompanied by increased espiratory intensity and degradation of cell wall components. A total of 258 differentially expressed proteins (DEPs) were identified, which were mainly associated with photosynthesis, carbohydrate, amino acids and fatty acids metabolism. From the functional proteomic analysis, enhanced energy metabolisms, such as glycolysis/gluconeogenesis and citrate cycle (TCA cycle) contributed to cell wall degradation and conversion to substrates for respiratory metabolism, leading to fruit softening. These findings have provided new insights into the molecular pathways associated with fruit softening in LBL and the bioinformatics analyses provided insightful information for further transcriptional studies.
L.（LBL）果实过度软化会限制新鲜水果的储存和运输。为了更好地了解LBL果实软化的潜在分子机制，采用iTRAQ方法研究了跃变前（S1）和跃变后（S2）蛋白质组的变化。与S1相比，S2果实硬度降低了14倍，同时呼吸强度增加，细胞壁成分降解。共鉴定出258个差异表达蛋白（DEP），它们主要与光合作用、碳水化合物、氨基酸和脂肪酸代谢相关。从功能蛋白质组学分析来看，糖酵解/糖异生和柠檬酸循环（TCA循环）等能量代谢增强，导致细胞壁降解并转化为呼吸代谢的底物，从而导致果实软化。这些发现为LBL果实软化相关的分子途径提供了新的见解，生物信息学分析为进一步的转录研究提供了有价值的信息。
