罗非鱼红色肌肉中线粒体蛋白的蛋白质组学研究及其在贮藏过程中颜色变化的影响。

Proteomics study of mitochondrial proteins in tilapia red meat and their effect on color change during storage.

机构信息

Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.

出版信息

Food Chem. 2023 Jan 30;400:134061. doi: 10.1016/j.foodchem.2022.134061. Epub 2022 Sep 5.

DOI:10.1016/j.foodchem.2022.134061

PMID:36084591

Abstract

The underlying mechanism of the role of mitochondria in color changing of tilapia fillet during 0-4 d storage is not completely clear. A total of 209 differentially significant expressed proteins (DSEPs) were identified by using label-free mitochondrial proteomics, with 56 proteins up-regulated in T2 and 61 proteins (up-regulated) in T3. Protein-Protein interaction reveled proteins which participate in TCA cycles (Citrate synthase (cs)), Oxidoreductase (Malate dehydrogenase (mdh1, mdh2), Succinyl-CoA (Oxct1), Hydroxyacyl-coenzyme a dehydrogenase (hadh), Dehydrogenase/reductase (SDR family) member 1 (dhrs1)) interacted strongly with each other. In turn, they can increase the level of mitochondrial respiration and mitochondrial function, leading to color changing of tilapia fillet. The heat shock 60kD protein 1 (chaperonin, hspd1) interacted with metabolic enzymes (cs and mdh2) and had important effects on color. These results could help researchers better understand the color changing mechanism on the surface of tilapia fillet during the storage.

摘要

线粒体在罗非鱼片 0-4d 贮藏期颜色变化中的作用机制尚不完全清楚。采用无标记线粒体蛋白质组学技术共鉴定出 209 个差异显著表达蛋白（DSEPs），其中 T2 组有 56 个蛋白上调，T3 组有 61 个蛋白上调。蛋白-蛋白相互作用揭示了参与三羧酸循环的蛋白（柠檬酸合酶（cs））、氧化还原酶（苹果酸脱氢酶（mdh1、mdh2）、琥珀酰辅酶 A（Oxct1）、羟酰辅酶 A 脱氢酶（hadh）、脱氢酶/还原酶（SDR 家族）成员 1（dhrs1））相互作用强烈。反过来，它们可以增加线粒体呼吸和线粒体功能的水平，导致罗非鱼片颜色变化。热休克 60kD 蛋白 1（伴侣蛋白，hspd1）与代谢酶（cs 和 mdh2）相互作用，对颜色有重要影响。这些结果可以帮助研究人员更好地理解罗非鱼片在贮藏过程中表面颜色变化的机制。