Zaman Shah, Shan Zhiguo
School of Tea & Coffee, Pu'er University, Pu'er 665000, China.
Foods. 2024 May 27;13(11):1670. doi: 10.3390/foods13111670.
As a significant crop growing all across the world, coffee is mostly produced in the bean belt of our global atlas. Worldwide variations in environmental conditions are causing a decline in the yield and quality of coffee varieties. Coffee production is the main emphasis of several traditional breeding techniques. But conventional breeding methods are not sufficient to tackle the problems related to coffee. The field of genomics, which includes transcriptomics, proteomics, and metabolomics, has made great paces in the last ten years. Proteomics is a well-known technique used to enhance the growth, yield, breeding, and quality of different plants under stable and shifting environments. The regulation of specific enzymes, genes, protein expression, modification, translation, and other features played an important role in the enhancement of important plants. However, relatively less research on the proteomics approach for coffee has been published in the last few years. For this reason, some of the most important aspects of proteome profiling for coffee plants have been covered in this review, including growth, the somatic embryo technique, altitude, environmental adoption, drought, and the role that proteins and important enzymes play in the flavor and taste of coffee. This review can aid in the breeding of new cultivars and improve coffee attributes. Furthermore, the present literature can pave the way for proteomics research on coffee.
作为一种在全球广泛种植的重要作物，咖啡主要产于全球地图上的咖啡带。全球环境条件的变化导致咖啡品种的产量和质量下降。咖啡生产是几种传统育种技术的主要重点。但传统育种方法不足以解决与咖啡相关的问题。包括转录组学、蛋白质组学和代谢组学在内的基因组学领域在过去十年中取得了长足进展。蛋白质组学是一种著名的技术，用于在稳定和变化的环境中提高不同植物的生长、产量、育种和品质。特定酶、基因、蛋白质表达、修饰、翻译及其他特性的调控在重要植物的改良中发挥了重要作用。然而，近年来关于咖啡蛋白质组学方法的研究相对较少。因此，本综述涵盖了咖啡植物蛋白质组分析的一些最重要方面，包括生长、体细胞胚胎技术、海拔、环境适应性、干旱以及蛋白质和重要酶在咖啡风味和口感中所起的作用。本综述有助于新品种的培育并改善咖啡特性。此外，现有文献可为咖啡的蛋白质组学研究铺平道路。
