Proteome-Wide Identification of Non-histone Lysine Methylation during Grape Berry Ripening

• Published in: Journal of agricultural and food chemistry 2023-08, Vol.71 (31), p.12140-12152
• Main Authors: Pei, Mao-Song, Liu, Hai-Nan, Wei, Tong-Lu, Guo, Da-Long
• Format: Article
• Language: English
• Subjects: Omics Technologies Applied to Agriculture and Food
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.3c03144

To gain a comprehensive understanding of non-histone methylation during berry ripening in grape (Vitis vinifera L.), the methylation of non-histone lysine residues was studied using a 4D label-free quantitative proteomics approach. In total, 822 methylation sites in 416 methylated proteins were identified, with xxExxx_K_xxxxxx as the conserved motif. Functional annotation of non-histone proteins with methylated lysine residues indicated that these proteins were mostly associated with “ripening and senescence”, “energy metabolism”, “oxidation–reduction process”, and “stimulus response”. Most of the genes encoding proteins subjected to methylation during grape berry ripening showed a significant increase in expression during maturation at least at one developmental stage. The correlation of methylated proteins with QTLs, SNPs, and selective regions associated with fruit quality and development was also investigated. This study reports the first proteomic analysis of non-histone lysine methylation in grape berry and indicates that non-histone methylation plays an important role in grape berry ripening.