摘要
蛋白质是所有生命体生命活动的重要参与者,对蛋白质的精确定性定量研究有助于加深对生命规律的认识。食品加工用酵母作为一类在基础研究、食品酿造和工业发酵等领域广泛应用的真核微生物,其蛋白质组的研究持续引起了许多科研工作者的兴趣,其研究结果可促使其在食品加工中得到更加广泛的应用。基于酵母中不同蛋白质之间存在理化性质各异、浓度差异悬殊等特点,质谱法已发展成为目前最有效的酵母蛋白质组鉴定技术手段之一。本文总结了近5年来液相色谱-质谱联用技术在酵母蛋白质组学研究中的进展,探讨了“自下而上”法酵母蛋白质定量技术,重点分析了酵母蛋白质组提取、鉴定及分析技术方面的最新成果,总结了酵母蛋白质组定量技术在食品加工用酵母研究中的应用前景。
Protein is an essential participant in the life activities of all living things, and the accurate qualitative and quantitative studies of proteins will help to deepen the understanding of the laws of life. As a class of eukaryotic microorganisms widely used in basic research, food brewing, and industrial fermentation, the proteomics of yeasts used for food processing has continuously attracted the interest of many researchers, and the resulting findings will lead to their wider application in food processing. Based on the difference in the physicochemical properties and concentrations of different proteins in yeasts, mass spectrometry(MS) has been developed into one of the most effective proteome identification techniques. This paper summarizes the progress that has been made in the liquid chromatography-mass spectrometry(LC-MS/MS)-based proteomics analysis of yeast in the past five years, and discusses the “bottom-up” method for quantitative proteome analysis of yeast with a special focus on the latest achievements in yeast proteome extraction,identification, and analysis techniques. Furthermore, this review also summarizes future prospects for the application of yeast proteome quantitation techniques in the research of yeasts used for food processing.
作者
胡娜
利佳炜
闫珍珍
陈雄
李欣
HU Na;LI Jiawei;YAN Zhenzhen;CHEN Xiong;LI Xin(Cooperative Innovation Center of Industrial Fermentation,Ministry of Education&Hubei Province,Key Laboratory of Fermentation Engineering,Ministry of Education,Hubei Key Laboratory of Industrial Microbiology,School of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第3期12-21,共10页
Food Science
基金
国家自然科学基金面上项目(31871789)
发酵工程教育部重点实验室竞争性开放基金项目(202209FE08)。
关键词
蛋白质组
酵母
液相色谱-串联质谱
定量
proteome
yeast
liquid chromatography-tandem mass spectrometry
quantitation
