原料乳冷藏过程中微生物细胞的宏蛋白组学分析  

Metaproteomic analysis of microbial cells during cold storage of raw milk

作　　者：卞永霞 剧柠[1] 郭蓉 苟萌 王媛媛[1] BIAN Yongxia;JU Ning;GUO Rong;GOU Meng;WANG Yuanyuan(College of Food and Wine,Ningxia University,Yinchuan 750021,Ningxia,China)

机构地区：[1]宁夏大学食品与葡萄酒学院,宁夏银川750021

出　　处：《微生物学报》2022年第7期2782-2795,共14页Acta Microbiologica Sinica

基　　金：宁夏回族自治区自然科学基金(2021AAC03036);国家自然科学基金(31760479);宁夏大学研究生创新项目(GIP2021-28)。

摘　　要：原料乳在投入生产前通常需4℃冷藏,在这个过程中微生物的污染将造成冷藏原料乳的变质。【目的】本文旨在分子水平上探究原料乳冷藏过程中微生物表达的差异蛋白质的动态变化,为原料乳的冷藏提供理论支撑。【方法】利用Label-free技术研究原料乳4℃冷藏6 d期间微生物菌体蛋白质的物种来源、功能及参与通路,筛选差异蛋白质并对主要差异蛋白质参与的通路进行富集,探究其变化规律。【结果】冷藏过程中共鉴定出341个微生物菌体蛋白质,其中冷藏3 d后产生的蛋白质占所有检出蛋白质的60.12%。COG及KEGG分析表明,蛋白质所体现的功能及参与的通路随时间而变化。冷藏4 d,参与糖酵解/糖异生、ABC转运蛋白、氨基糖和核苷酸糖代谢等通路的蛋白数量显著增加。随冷藏时间延长,相邻时间点差异蛋白质数目逐渐增多,且富集在不同的通路中。【结论】冷藏过程中原料乳中的微生物所产生的蛋白质参与的通路及其所体现的功能复杂,4 d时的变化最为明显,或可作为原料乳质量控制的关键节点。Raw milk usually needs to be refrigerated at 4℃before being put into production.In this process,microbial contamination will cause deterioration of the refrigerated milk.[Objective]To investigate the dynamic changes of differential proteins expressed by microorganisms during raw milk refrigeration and thereby to lay a theoretical foundation for raw milk refrigeration[Methods]Label-free technology was used to study the species origins and functions of microbial proteins during the 6-day cold storage of raw milk at 4℃and the pathways involved,screen differential proteins,and explore the pathways of the main differential proteins to explore their changing laws.[Results]A total of 341 microbial proteins were identified during refrigeration,of which 60.12%were detected after 3 days of freezing.The analysis of the cluster of orthologous groups(COG)of proteins and kyoto encyclopedia of genes and genomes(KEGG)suggested that the functions of the proteins and the pathways involved changed with time.The number of proteins involved in glycolysis/gluconeogenesis,ATP-binding cassette(ABC)transporter,amino sugar and nucleotide sugar metabolism increased significantly after 4 days of cold storage.The number of differential proteins at adjacent time points gradually increased over time,and different pathways were enriched for them.[Conclusion]The pathways involved in the proteins produced by microorganisms in raw milk during refrigeration and the functions are complex,with the most obvious changes on the 4 th day,which may be a key time point for quality control of raw milk.

关 键 词：原料乳 宏蛋白组学 差异蛋白 

分 类 号：TS252.2[轻工技术与工程—农产品加工及贮藏工程]