Functional analysis of differentially expressed proteins in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits during ripening

文献类型： 外文期刊

第一作者： Chen, Yi-Yong

作者： Chen, Yi-Yong;Zhong, Can-Yu;Song, Xiao-Min;Huang, Chun-Mei;Huang, Rong-Hui;Chen, Wei;Zhang, Ze-Huang;Lin, Qi-Hua;Chen, Yi-Yong;Chen, Wei

作者机构：

关键词： Chinese bayberry;Fruit ripening;Two-dimensional gel electrophoresis;Differential expression proteins;MALDI-TOF/TOF-MS

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2016 年 190 卷

页码：

收录情况： SCI

摘要： This study developed a proteome reference map of Myrica rubra fruits at the green, pink and red stages during ripening using two-dimensional gel electrophoresis (2-DE). Forty-six differentially expressed proteins were detected in the gel, of which 43 were successfully identified by matrix-assisted laser desorption ionization time-of-flight/time-of-flight mass spectrometry and protein database searching. We found that malic enzyme related to the decrease of organic acid acidity was up-regulated. The high abundance of pyruvate decarboxylase and alcohol dehydrogenase may contribute to fruit peculiar fragrant characteristics. Phenylalanine ammonia-Iyase, chalcone synthase 11, UDP-glucose:flavonoid 3-O-glucosyltransferase, and anthocyanidin synthase, enzymes involved in the anthocyanin metabolic pathway, were all up-regulated. The physiological data agree with fruit proteome results. These findings provided insights into the metabolic processes and regulatory mechanisms during Chinese bayberry fruit ripening. (C) 2015 Elsevier Ltd. All rights reserved.

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