鳜和鲢肌肉蛋白质氨基酸组成及其蛋白质组成的比较分析(英文)

Comparative analysis of the amino acid composition and proteomic patterns of the muscle proteins from two teleosts,Siniperca chuatsi L. and Hypophthalmichthys molitrix L.

采用高压液相色谱和二维电泳方法,对鳜和鲢肌肉组织蛋白质组成成分以及肌肉蛋白质双向电泳分布图谱进行了比较研究。研究结果证明,鳜肌肉组织蛋白质干重为34.7%,而鲢肌肉干重为33.6%;鳜肌肉组织中必需氨基酸含量和鲜味氨基酸(天冬氨酸和甘氨酸)均高于鲢。同时,将两种鱼肌肉蛋白进行2D-gel双向电泳分离,发现鳜和鲢肌肉蛋白质组成和分布也存在明显的差异。本研究将肌肉蛋白质组成成分和蛋白的双向电泳技术结合起来,进行蛋白质组分归类分析,可为进一步研究两种鱼肌肉肉质研究打下基础,为水产业提供有价值的参考,为鱼类的养殖和肉质的改良、利用提供一个指标。

The amino acid composition and proteomic pattem of the muscle proteins from two teleosts, the mandarin fish, Siniperca chuatsi and silver carp, Hypophthalmichthys molitrix were analyzed by HPLC and two- dimensional （2-D） gel electrophoresis. The total amount of essential amino acids in S. chuatsi is 34.7 mg·g^-1 of the muscle protein, while that in H. molitrix is 33.6 mg·g^-1. The values for the taste-enhancer amino acids （ aspartic acid and glutamic acid） are 23.8 mg·g^-1 in S. chuatsi and 15.3mg·g^-1 in H. molitrix. The muscle proteins from the two types of fish were resolved into a similar number of spots in 2-D gels （about 260 at pI 3- 10）, although the protein-size distributions are dramatically different between the two teleosts. Our study is the first to demonstrate significant differences in protein composition and pattems between two species of farmed fish, and provides reference values for aquaculture and efforts aimed at fish stock improvement and fish protein utilization.