کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585077 | 1492032 | 2018 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physiological and proteomic analyses of coix seed aging during storage
ترجمه فارسی عنوان
تجزیه و تحلیل فیزیولوژیکی و پروتئومیک از پیری دانه کیک در طول ذخیره سازی
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Although a series of physio-biochemical changes of coix seed occur during the storage, the underlying mechanism remains unknown. The present study aimed to investigate the aging mechanism of coix seed during storage. Proteome patterns of coix seed stored for 1-month, 5-month and 10-month at room temperature were compared using 2-dimensional gel electrophoresis (2-DE) and mass spectra. Thirty-one differentially expressed proteins (DEPs) were detected, which involved seven pathways including starch and sucrose metabolism, carbon metabolism, RNA transport, proteasome, protein processing in endoplasmic reticulum, ribosome, and RNA degradation. Sucrose synthase 1 was associated with sucrose metabolism and affected the sucrose content during the storage. Increased ambient temperature enhanced respiration of coix after 5-month storage, and overexpression of aconitate hydratase 2 promoted the generation of energy. In addition, the proteins involved in the antioxidant system and resistance stimulus of coix seed were mostly up-regulated during storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 260, 15 September 2018, Pages 82-89
Journal: Food Chemistry - Volume 260, 15 September 2018, Pages 82-89
نویسندگان
Meiyu Xu, Dan He, Hui Teng, Lei Chen, Hongbo Song, Qun Huang,