广泛靶向代谢组学与转录组学联合分析胰蛋白酶对火龙果中抗氧化酶和饱和脂肪酸的调控

• 作 者: 庞新跃 张茵茵 李白茹 蔡鲁宁 赵守静 李欣
• 机 构: 河南科技大学医学技术与工程学院,河南洛阳 471023;河南科技大学食品与生物工程学院,河南洛阳 471023;河南科技大学食品与生物工程学院,河南洛阳 471023;微生物资源开发利用重点实验室,河
• 出 处: 食品科学
• 发表日期: 2022年1期
• 关键词: Hylocereus undatus protein-protein interaction antioxidant enzyme omics trypsin

为了进一步研究胰蛋白酶的保鲜机制,探讨火龙果中胰蛋白酶和抗氧化酶的协同机制,根据胰蛋白酶调控火龙果的RNA-seq数据筛选活性氧(reactive oxygen species,ROS)和抗氧化酶相关基因.蛋白质-蛋白质相互作用(protein-protein interaction,PPI)网络分析结果表明,整个ROS网络是真正的生物无标度网络.通过Cytoscape软件中的MCODE插件分析,大多数抗氧化酶(超氧化物歧化酶、过氧化氢酶(catalase,CAT)和谷胱甘肽过氧化物酶(glutathione peroxidases,GPXs))都聚集在ROS网络的第2个簇中.通过进一步分析差异表达的抗氧化酶,过氧化物氧化酶(peroxidase,POD)和CAT应是胰蛋白酶调控机制中的核心蛋白.此外,通过广泛靶向代谢组学数据鉴定出的所有22种饱和脂肪酸均被下调.饱和的溶血磷脂酰胆碱(lysophosphatidylethanolamine,LysoPC)和溶血磷脂酰乙醇胺(lysophosphatidylcholine,LysoPE)中有7种是主要代谢产物.结论:胰蛋白酶可通过调控抗氧化系统,抑制饱和脂肪酸水平,实现火龙果的保鲜作用.胰蛋白酶的应用为水果的保鲜提供了新的策略.“,”In order to gain further insights into the mechanism of action of trypsin in fruit preservation,the synergistic mechanisms of trypsin and antioxidant enzymes were evaluated in pitaya (Hylocereus undatus).Reactive oxygen species(ROS) and antioxidant enzyme-related genes were selected based on the RNA-seq data of H.undatus regulated by trypsin.The results of protein-protein interaction (PPI) networks suggested that the entire ROS network could be a true biological scale-free network.Analysis using the Molecular Complex Detection (MCODE) plugin in Cytoscape showed that most antioxidant enzymes,including superoxide dismutase (SOD),catalase (CAT),glutathione peroxidases (GPXs),were gathered in the cluster 2 of the ROS network.The differentially expressed antioxidant enzymes were further analyzed,revealing that peroxidase 5 (POD5) and CAT as the hub proteins were regulated by trypsin.In addition,all 22 saturated fatty acids identified based on targeted metabolomic data were down-regulated.Seven of the saturated lysophosphatidylethanolamine (LysoPC)and lysophosphatidylcholine (LysoPE) were the major metabolites.To sum up,trypsin can regulate the antioxidant system and inhibit the levels of saturated fatty acids to preserve pitaya.This finding may provide a new strategy for fruit preservation.