蛋白质组学在果实成熟衰老机理方面的研究进展  

Advances in the Application of Proteomics in Researching the Mechanisms of Fruit Ripening and Senescence

作　　者：李欣[1] 毕阳[1] 王军节[1] 龚迪[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品科学》2014年第7期243-246,共4页Food Science

基　　金：国家自然科学基金面上项目(31071835)

摘　　要：利用蛋白质组学技术,可以从蛋白质表达水平上揭示果实成熟衰老的分子机理。本文综述蛋白质组学在跃变型和非跃变型果实成熟衰老机理方面的研究进展,根据生物信息学对差异积累的蛋白质进行的功能分类表明,果实的成熟衰老普遍涉及基础代谢、能量生成、防卫和胁迫反应等重要生理过程。同时,分析蛋白质组学在果实成熟衰老机理研究中存在的不足,并对今后的发展方向进行展望。Proteomic technique has already been utilized to unravel the molecular mechanisms of fruit ripening and senescence by investigating the change of protein expression profiles involved in these processes.This paper reviews the recent advances in the application ofproteomics in researching the mechanism of ripening and senescence of climacteric and non-climacteric fruits.The bioinformatics-based functional classification of differentially accumulated proteins indicates that the important physiological processes involved in fruit ripening and senescence include basic metabolism,energy production,defense and stress response are.The disadvantages ofproteomic technique and its future prospects are also discussed.

关 键 词：蛋白质组学 果实 成熟 衰老 基础代谢 能量生成 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]