摘要
为了系统地阐明鸡蛋清磷酸化蛋白质的结构和功能特性,本研究采用蛋白质组学策略对鸡蛋清的磷酸化修饰蛋白质组进行鉴定与分析。鸡蛋清酶解产物首先经固定化金属螯合亲和层析分离富集磷酸肽,再经纳升液相色谱-串联质谱分析和鉴定。通过数据库检索匹配,共鉴定出33个特异性磷酸化修饰多肽,包含41个磷酸化修饰位点,归属于25种鸡蛋清磷酸化蛋白。基序分析显示,大多数磷酸化修饰位点的序列特征为"S-X-E";基因本体功能注释分析表明,鸡蛋清磷酸化蛋白质主要参与"生物调节"、"刺激反应"、"发育过程"等生物学过程,主要涉及"结合"、"催化"等分子功能。本研究结果将为鸡蛋清蛋白质相关研究提供关键的磷酸化修饰结构信息。
In order to systematically elucidate the structural and functional characteristics of phosphorylated proteins in egg white, the phosphoproteome in chicken egg white(CEW) was identified and analyzed with a proteomic strategy in this study. Chicken egg white was digested with trypsin, and phosphopeptides were enriched from the resulting hydrolysate by using immobilized metal-chelate affinity chromatography, and then identified by nano-liquid chromatography/tandem mass spectrometry. After searching against the protein databases, a total of 33 unique phosphorylated peptides were identified,including 41 phosphorylated sites, belonging to 25 egg white phosphorylated proteins. The motif analysis showed that"S-X-E" was the most over-represented. The results of gene ontology annotation and classification indicated that the identified phosphoproteins in chicken egg white were mainly involved in the processes of "biological regulation","stimulation reaction" and "development", and associated with the functions of "binding" and "catalysis". These results provide key structural information of phosphorylation modification of egg white proteins for future relevant research.
作者
杨燃
宋洪波
黄群
刘丽莉
邱宁
马美湖
YANG Ran;SONG Hongbo;HUANG Qun;LIU Lili;QIU Ning;MA Meihu(College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China;College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第11期30-35,共6页
Food Science
基金
“十三五”国家重点研发计划重点专项(2018YFD0400302)
国家自然科学基金面上项目(31871732)
国家自然科学基金河南省联合基金项目(U1704114)
