冰鲜贮存条件下三文鱼蛋白质组变化差异的分析

Analysis of proteomic changes of Salmon under ice storage

为探究三文鱼肌肉蛋白与新鲜度之间的联系,提供更多与新鲜度相关的检测指标,采用非标记定量(label free guantitation)技术对冰鲜4℃条件下不同贮存时间的三文鱼肌肉蛋白的变化情况进行评价。以冰鲜三文鱼到达实验室当日样品为对照组(贮存0 d),分别与贮存1、3、5、7、9和15 d的三文鱼进行比较,对差异蛋白进行生物信息学分析后,发现变化浮动较大的蛋白质主要集中在糖酵解/糖异生、碳代谢以及氨基酸的生物合成代谢途径。对不同时间比较组的差异蛋白进行综合分析,筛选出24个可能与三文鱼贮藏期间新鲜度品质变化相关的蛋白质,显著变化的蛋白质与糖代谢、肌肉收缩、蛋白骨架和能量代谢过程密切相关。通过生物胺指数(biogenic amine index,BAI)来对比腐败程度,发现其中6个蛋白质在贮存期间发生上调,18个蛋白发生下调,其中变化幅度较大的7个主要蛋白可作为新鲜度评价指标蛋白,分别为L-乳酸脱氢酶、肌钙蛋白T型、LDB3蛋白X-2亚型、LDB3蛋白、LDB3蛋白X-1亚型、肌联蛋白亚型和肌原调节蛋白。结果表明,这些差异蛋白可能与三文鱼新鲜度变化存在潜在联系,未来可以通过建立差异蛋白的定量色谱-质谱检测(LC-MS)方法辅助判断三文鱼新鲜度的变化。

The relationship between muscle proteins and freshness of Salmon was studied,using label free technology,in order to provide additional detection index of freshness.By comparision of the fresh(stored for 0 day)and refrigerated Salmon(stored at 4℃for 1,3,5,7,9 and 15 days),bioinformatics analysis showed that the related proteins were mainly involved in glycolysis/gluconeogenesis,carbon metabolism,amino acid biosynthesis and metabolism.As a result,24 proteins showed changes over the freshness quality of Salmon,and they were closely related to glucose metabolism,muscle contraction,protein skeleton and energy metabolism.Actually,6 proteins were up-regulated and 18 proteins were down regulated during storage based on biogenic amine index(BAI).Among them,seven proteins with significant changes could be selected as marker proteins for freshness,including L-lactate dehydrogenase,fast myotomal muscle troponin-T-1,LIM domain-binding protein 3-like isoform X-2,enigma LIM domain protein-like,LIM domain-binding protein 3 isoform X-1,titin-like isoform X-3,myozenin 1-like.Thus,our research on the relationship between these differential proteins and the freshness of Salmon provided scientific support for potentially new approaches to monitor,the change of Salmon freshness,including LC-MS detection of differential proteins.