Functional analysis of differentially expressed proteins in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits during ripening

• Published in: Food chemistry 2016-01, Vol.190, p.763-770
• Main Authors: Chen, Yi-Yong, Zhang, Ze-Huang, Zhong, Can-Yu, Song, Xiao-Min, Lin, Qi-Hua, Huang, Chun-Mei, Huang, Rong-Hui, Chen, Wei
• Format: Article
• Language: English
• Subjects: Anthocyanins - chemistry; Chinese bayberry; Differential expression proteins; Electrophoresis, Gel, Two-Dimensional - methods; Fruit - chemistry; Fruit ripening; MALDI-TOF/TOF-MS; Myrica - chemistry; Two-dimensional gel electrophoresis
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2015.06.023

•Forty-three differential proteins during Chinese bayberry ripening were identified.•Malic enzyme related to decrease of organic acid acidity was up-regulated.•Increased pyruvate decarboxylase and alcohol dehydrogenase contribute to fragrance.•The enzymes involved in the anthocyanin metabolic pathway were all up-regulated. 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.