泥蚶(Tegillarca granosa)肉质的蛋白组学研究

THE PROTEOMICS OF TEGILLARCA GRANOSA LINNAEUS

采用双向电泳技术,对广东阳江和浙江乐清两地的泥蚶肌肉全蛋白进行了研究,并利用质谱和软件对差异蛋白进行了分析。研究结果表明,阳江和乐清两地样品平均检测到的蛋白点数分别为674±25和746±34个,平均匹配率为78.6%。差异表达蛋白质点数为26个,其中3个点仅在阳江泥蚶中表达,5个点仅在乐清泥蚶中表达;6个点在阳江泥蚶中为高表达,12个点在阳江泥蚶中为低表达。选择其中6个具有代表性的蛋白点进行肽指纹图谱分析。结果显示,乐清泥蚶中高表达的4个蛋白确定为肌动蛋白、PRKA激酶锚定蛋白9、烯醇化酶。这些物质与泥蚶的肉质特性有一定关联。乐清地区出产的泥蚶在营养、肉质和鲜美度方面均优于阳江地区的泥蚶。

Two-dimensional gel electrophoresis （2-DE） of proteins in muscle tissue of Tegillarca granosa, sampled in Yangjiang of Guangdong Province and Yueqing of Zhejiang Province, was studied. The results show that the total amount of protein in two granosa was 674±25 and 746±34, respectively, the average matching rate was 78.6%. Analysis with software recognized 26 different proteins, of which 3 appeared in Yangjiang, and 5 in Yueqing, exclusively; 6 were higher expressed in Yangjiang, and 12 were in Yueqing. Afterwards, 6 typical proteins （P1-P6） were chosen to run a MALDI-TOF-MS, and were recognized as actin 1, unnamed protein product （KRAB）, actin, hypothetical protein LOC768032, a kinase （PRKA） anchor protein 9, and enolase, respectively. Among them, 4 proteins （P1, P3, P5, P6） with high expression in Yueqing sample were confirmed closely related to meat quality of the mollusc. Specifically, PI and P3 proteins can influence the gelatin characteristic in heating, and decide the meat quality, physical appearance, and yield in a certain degree; P5 protein can alter protein in phosphoric acidification, and enhance protein solubility and stability; P6 protein plays a key role in regulating the glucose metabolism in mollusc; while the function of P2 and P4 protein remains unclear due to less available information. In overall, this study in proteome shows that the food quality of Yueqing was better than that of Yangjiang.