《植物生理学报》 2011, 47(9): 861-871

果实成熟衰老过程中蛋白质组学研究进展

张丽, 罗海波, 姜丽, 蒋娟, 傅淋然, 郁志芳*

南京农业大学食品科技学院, 南京210095

通信作者：郁志芳；E-mail: yuzhi88@yahoo.com.cn；Tel: 025-84399098

摘　要：

蛋白质组学已开始应用于果实成熟衰老研究, 以明确蛋白差异表达与成熟衰老的关系和深入揭示果实成熟衰老过程 的分子机制。本文综述了蛋白质组学在果实成熟衰老研究中的重要性、果实样品蛋白的提取制备方法, 重点介绍了蛋白 质组学在果实成熟衰老机制、果实抗病性机制、冷害机制以及采后处理对果实成熟调控研究中的应用, 分析了蛋白质组 学在果实成熟衰老研究中存在的不足, 提出了今后研究的方向。

关键词：蛋白质组学; 果实; 成熟; 衰老; 进展

收稿：2011-06-30   修定：2011-08-12

资助：国家科技人员服务企业行动项目(2009GJC10010)、江苏省研究生培养创新工程(CXZZ11-0658)和江苏高校优势学科建设工程项目(PADA)。

Advances in Proteomics Related to Fruit Ripening and Senescence

ZHANG Li, LUO Hai-Bo, JIANG Li, JIANG Juan, FU Lin-Ran, YU Zhi-Fang*

College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Corresponding author: YU Zhi-Fang; E-mail: yuzhi88@yahoo.com.cn; Tel: 025-84399098

Abstract:

Proteomics technique has already been used in fruit to investigate the changes in protein expression profiles during ripening and senescence and to unravel the molecular mechanisms involved in these processes. Here we review the application of proteomics in the analysis of fruit ripening and senescence, and the methods used for extracting the proteins from fruits. Particular attention was paid to the application of proteomics in study of fruit ripening and senescence, disease resistance, and chilling injury. The shortcoming for proteomics technique and the future directions are also discussed.

Key words: proteomics; fruit; ripening; senescence; advance