Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7591004 | Food Chemistry | 2016 | 8 Pages |
Abstract
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-lyase, 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.
Related Topics
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Authors
Yi-Yong Chen, Ze-Huang Zhang, Can-Yu Zhong, Xiao-Min Song, Qi-Hua Lin, Chun-Mei Huang, Rong-Hui Huang, Wei Chen,