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Quantitative Comparative Integrated Proteomic and Phosphoproteomic Analysis of Chicken Egg Yolk Proteins under Diverse Storage Temperatures.
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-01-09 , DOI: 10.1021/acs.jafc.9b06912 Hong Wang 1 , Ning Qiu 1 , Yoshinori Mine 2 , Haohao Sun 1 , Yaqi Meng 1 , Li Bin 1 , Russell Keast 3
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-01-09 , DOI: 10.1021/acs.jafc.9b06912 Hong Wang 1 , Ning Qiu 1 , Yoshinori Mine 2 , Haohao Sun 1 , Yaqi Meng 1 , Li Bin 1 , Russell Keast 3
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To investigate the alterations of egg yolk protein abundances and their phosphorylation status at different storage temperatures, a comparative quantitative study of unfertilized chicken egg yolk after 15 days of storage at 4 and 37 °C was performed. Altogether, 445 proteins were identified in our study, of which the abundances of 154 proteins were significantly changed when comparing high-temperature storage with low-temperature storage, including 42 up-regulated and 112 down-regulated proteins. In the phosphoproteome, we identified a total of 137 phosphorylated sites on 326 peptides corresponding to 51 proteins. The results showed that the degree of phosphorylation for most egg yolk proteins was enhanced during high-temperature storage. Furthermore, GO analysis indicated that these phosphoproteins of egg yolk may be closely related to the binding, catalysis, and transport functions. The results provide further insights into the effect of storage temperature on egg proteome changes and their phosphorylation level. Moreover, this study can provide a theoretical basis for the improvement of egg quality during storage by phosphorylation modification in the food industry.
中文翻译：
不同储存温度下鸡蛋卵黄蛋白的定量比较蛋白质组和蛋白质组蛋白质组学定量比较。
为了研究不同存储温度下蛋黄蛋白丰度的变化及其磷酸化状态，在4和37°C下存储15天后，对未受精的鸡卵黄进行了比较定量研究。在我们的研究中，共鉴定出445种蛋白质，其中将154种蛋白质的丰度发生了显着变化，包括比较42种上调的蛋白质和112种下调的蛋白质。在磷酸化蛋白质组中，我们在326个肽段上识别了137个磷酸化位点，对应51种蛋白质。结果表明，大多数蛋黄蛋白的磷酸化程度在高温保存过程中得到增强。此外，GO分析表明，蛋黄的这些磷蛋白可能与结合，催化和转运功能密切相关。结果提供了进一步的洞察力，以了解存储温度对鸡蛋蛋白质组变化及其磷酸化水平的影响。而且，该研究可为食品工业中通过磷酸化修饰改善蛋的品质提供理论依据。
更新日期：2020-01-17
中文翻译：
不同储存温度下鸡蛋卵黄蛋白的定量比较蛋白质组和蛋白质组蛋白质组学定量比较。
为了研究不同存储温度下蛋黄蛋白丰度的变化及其磷酸化状态，在4和37°C下存储15天后，对未受精的鸡卵黄进行了比较定量研究。在我们的研究中，共鉴定出445种蛋白质，其中将154种蛋白质的丰度发生了显着变化，包括比较42种上调的蛋白质和112种下调的蛋白质。在磷酸化蛋白质组中，我们在326个肽段上识别了137个磷酸化位点，对应51种蛋白质。结果表明，大多数蛋黄蛋白的磷酸化程度在高温保存过程中得到增强。此外，GO分析表明，蛋黄的这些磷蛋白可能与结合，催化和转运功能密切相关。结果提供了进一步的洞察力，以了解存储温度对鸡蛋蛋白质组变化及其磷酸化水平的影响。而且，该研究可为食品工业中通过磷酸化修饰改善蛋的品质提供理论依据。
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