枣果实不同发育阶段蛋白质组动态研究

枣果实在发育和成熟过程中涉及多种复杂的生理生化变化。为了解枣果实在发育过程中蛋白质组的变化情况,利用液质联用(LC-MS)技术对主栽制干枣品种——骏枣幼果期、膨大期、白熟期、初红期和全红期5个阶段的果实进行了非标记定量蛋白质组动态变化研究。结果表明,各时期果实与其前一阶段相比分别有差异表达蛋白189、356、82、69个。基因本体(GO)注释结果显示:幼果与膨大果的差异蛋白主要富集在核酸代谢过程,膨大期果实与白熟果的差异蛋白主要富集在碳水化合物代谢过程。从5个阶段的果实中分别鉴定到604、186、91、83、189个特异表达蛋白。Mercator注释和KEGG通路注释结果显示,幼果期特异表达蛋白主要参与了RNA转运通路。加权基因共表达网络(WGCNA)分析显示,幼果期高表达蛋白主要与核糖体合成相关。总之,枣果实在白熟期以前与细胞分裂和膨大相关的蛋白表达量和富集程度高,从白熟期开始与碳水化合物积累相关的蛋白质表达上调。本研究从蛋白质组学水平阐明了枣果实发育成熟过程中蛋白质组分的动态变化,为提高枣果实品质奠定了理论基础。

Comparative Proteomic Analysis on Chinese Jujube Fruit at Different Developmental and Ripening Stages

In order to understand the dynamic process of the proteomics during the progress of jujube fruit development and ripening,we quantitatively analyzed the proteomics of jujube fruits at 5 developmental stages (young,enlarging,white mature,early red,and fully red) using high performance liquid chromatography-mass spectrometry method.The results showed that compared with the former stage,there existed 189,356,82,69 differentially expressed proteins,respectively in the fruit of the last four stages.The gene ontology annotation showed that the differential proteins between young and enlarging fruit mainly enriched in nucleic acid metabolism,and the differential proteins between enlarging fruit and white mature fruit were mainly involved in carbohydrate metabolism.We also identified 604,186,91,83,189 expressed proteins from the fruit of five stages,respectively.Mercator annotation and KEGG pathway annotation revealed that those specifically expressed proteins in young fruit were mainly involved in the RNA transport pathway.WGCNA analysis showed that the highly expressed proteins in the young fruit were mainly related to ribosome biogenesis.In general,prior to the white mature stage,the jujube fruit mainly underwent cell division and enlargement,while the fruit mainly underwent carbohydrate accumulation after the white ripening stage.The dynamic of proteins during jujube fruit development and maturity were elucidated from proteomics level,and therefore laid a theoretical foundation for improving the quality of jujube fruit.