蛋白质修饰组学在肉品质研究中的应用 - 遗传.pdfVIP

Hereditas (Beijing) 2015 年4 月, 37(4): 327 ―335 综 述 蛋白质修饰组学在肉品质研究中的应用 蒲强，罗嘉，沈林園，李学伟，张顺华，朱砺 四川农业大学动物科技学院，成都 611130 摘要:蛋白质翻译后修饰(Post-translational modifications, PTMs)在生命体中具有十分重要的作用。生命有机体 中常见的PTMs 有磷酸化、酰化、糖基化、泛素化、乙酰化、氧化和甲基化等。文章主要介绍了蛋白质组学在 肉制品科学方面的应用、PTMs 的主要内容以及分析蛋白修饰特性常见技术的发展，总结了 PTMs 对肌肉生理 特性的影响和蛋白质组学方法在肉质蛋白质修饰研究中的重要性及前景，讨论了利用蛋白质修饰组学技术研究 肌肉熟化过程中品质特性变化的特点。 关键词:蛋白质组学；肌肉；翻译后修饰；肉质 Application of modification-specific proteomics in the meat-quality study Qiang Pu, Jia Luo, Linyuan Shen, Xuewei Li, Shunhua Zhang , Li Zhu College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 611130, China Abstract: Post-translational modifications (PTMs) play an important role in life science. The most widely studied protein modifications in biological science include protein phosphorylation, acylation, glycosylation, ubiquitination, acetylation, oxidation, methylation and so on. This review outlines current achievements in the study of protein mod- ifications in muscle food using proteomic approaches. First we describe the general knowledge of protein modifica- tions and then the development of proteomic approaches for the characterization of such modifications. Second, we describe the effects of protein modifications on muscle foods and devote our main attention to the application of pro- teomic approaches for the analysis of these modifications. We conclude that proteomics analysis is powerful for the study of protein modifications and analysis of meat quality characteristics in the process of food production. Keywords: proteomics ; muscle; post-translational modifications (PTMs); meat quality 在宰后(Postmortem ，PM)肌肉熟化的过程中， 生物学机制的发生，尤其是肌肉的新陈代谢发生了 呼吸系统和血液循环功能的终止将导致一系列复杂 显著改变[1] 。宰后代谢的速率和程度对大量重要的 收稿日期: 2014−11−30; 修回日期: 2015−02−11 基金项目: 四川省科技支撑计划项目(编号：2013NZ0041) ，国家科技支撑计划项目(编号：2013BAD