Proteomic analyses on the browning of shade-dried Thompson seedless grape

文献类型： 外文期刊

第一作者： Liu, Fengjuan

作者： Liu, Fengjuan;Fan, Yingying;He, Weizhong;Li, XiaoLi;Fang, Xiaotong;Wang, Cheng;Liu, Fengjuan;Huang, Wenshu;Feng, Zuoshan;Tao, Yongxia;He, Weizhong;Bai, Yujia;Wang, Cheng

作者机构：

关键词： Thompson seedless grape; Browning; DIA; Proteomics; PRM; KEGG pathway

期刊名称：APPLIED BIOLOGICAL CHEMISTRY （ 影响因子：1.838； 五年影响因子：1.604 ）

ISSN： 2468-0834

年卷期： 2021 年 64 卷 1 期

页码：

收录情况： SCI

摘要： China is one of the main producers in the worldwide raisin market. Most China's raisins are produced in Xinjiang where the Thompson seedless grape (Vitis vinifera L.cv.Thompson seedless) is the main variety of green raisin. However, the browning of Thompson seedless grape during drying has been well-acknowledged as the primary factor affecting the development of the raisin industry. Data independent acquisition (DIA)-based protein profiling was performed on fresh and shade-dried Thompson seedless grapes. As a result, 5431 proteins were identified, among which the amounts of 739 proteins in fresh grape were found to be significantly different with those in dried grape. The functional annotation based on the Blast2GO showed that the 'organic substance metabolic process', 'regulation of molecular function', 'enzyme regulator activity', and 'isomerase activity' related proteins became very active during browning. Further analyses revealed that the browning-related proteins, which with significant different amounts in fresh and in dried grapes, are primarily involved in the phenylpropanoid biosynthesis, tyrosine metabolism, phenylalanine metabolism, oxidative phosphorylation metabolism, plutathione metabolism, peroxisome pathway, and fatty acid degradation. And five random differential proteins were verified with parallel reaction monitoring (PRM). The PRM results were in agreement with the DIA data. The main browning-related proteins of Thompson seedless grape were identified in this study. Their properties were tested, and their roles in the browning mechanism were indicated. This will lay base to a better understanding on the enzymatic browning of Thompson seedless grape, and it will also provide guidance for controlling the quality of Thompson seedless grapes in industry.

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