Proteomic analyses on the browning of shade-dried Thompson seedless grape

Abstract China is one of the main producers in the worldwide raisin market. Most China’s raisins are produced in Xinjiang where the Thompson seedless grape (Vitis vinifera L.cv.Thompson seedless) is the main variety of green raisin. However, the browning of Thompson seedless grape during drying has...
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Autor*in:	Liu, Fengjuan [verfasserIn] Huang, Wenshu [verfasserIn] Feng, Zuoshan [verfasserIn] Tao, Yongxia [verfasserIn] Fan, Yingying [verfasserIn] He, Weizhong [verfasserIn] Li, XiaoLi [verfasserIn] Fang, Xiaotong [verfasserIn] Wang, Cheng [verfasserIn] Bai, Yujia [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	Thompson seedless grape Browning DIA Proteomics PRM KEGG pathway

Übergeordnetes Werk:	Enthalten in: Journal of the Korean Society for Applied Biological Chemistry - [Seoul] : The Korean Society for Applied Biological Chemistry, co-published with Springer, 2009, 64(2021), 1 vom: 11. Mai
Übergeordnetes Werk:	volume:64 ; year:2021 ; number:1 ; day:11 ; month:05

Links:	Volltext

DOI / URN:	10.1186/s13765-021-00612-7

Katalog-ID:	SPR044010753

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520			\|a Abstract China is one of the main producers in the worldwide raisin market. Most China’s raisins are produced in Xinjiang where the Thompson seedless grape (Vitis vinifera L.cv.Thompson seedless) is the main variety of green raisin. However, the browning of Thompson seedless grape during drying has been well-acknowledged as the primary factor affecting the development of the raisin industry. Data independent acquisition (DIA)-based protein profiling was performed on fresh and shade-dried Thompson seedless grapes. As a result, 5431 proteins were identified, among which the amounts of 739 proteins in fresh grape were found to be significantly different with those in dried grape. The functional annotation based on the Blast2GO showed that the ‘organic substance metabolic process’, ‘regulation of molecular function’, ‘enzyme regulator activity’, and ‘isomerase activity’ related proteins became very active during browning. Further analyses revealed that the browning-related proteins, which with significant different amounts in fresh and in dried grapes, are primarily involved in the phenylpropanoid biosynthesis, tyrosine metabolism, phenylalanine metabolism, oxidative phosphorylation metabolism, plutathione metabolism, peroxisome pathway, and fatty acid degradation. And five random differential proteins were verified with parallel reaction monitoring (PRM). The PRM results were in agreement with the DIA data. The main browning-related proteins of Thompson seedless grape were identified in this study. Their properties were tested, and their roles in the browning mechanism were indicated. This will lay base to a better understanding on the enzymatic browning of Thompson seedless grape, and it will also provide guidance for controlling the quality of Thompson seedless grapes in industry.
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author_variant	f l fl w h wh z f zf y t yt y f yf w h wh x l xl x f xf c w cw y b yb
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allfields	10.1186/s13765-021-00612-7 doi (DE-627)SPR044010753 (DE-599)SPRs13765-021-00612-7-e (SPR)s13765-021-00612-7-e DE-627 ger DE-627 rakwb eng 630 640 540 ASE Liu, Fengjuan verfasserin aut Proteomic analyses on the browning of shade-dried Thompson seedless grape 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract China is one of the main producers in the worldwide raisin market. Most China’s raisins are produced in Xinjiang where the Thompson seedless grape (Vitis vinifera L.cv.Thompson seedless) is the main variety of green raisin. However, the browning of Thompson seedless grape during drying has been well-acknowledged as the primary factor affecting the development of the raisin industry. Data independent acquisition (DIA)-based protein profiling was performed on fresh and shade-dried Thompson seedless grapes. As a result, 5431 proteins were identified, among which the amounts of 739 proteins in fresh grape were found to be significantly different with those in dried grape. The functional annotation based on the Blast2GO showed that the ‘organic substance metabolic process’, ‘regulation of molecular function’, ‘enzyme regulator activity’, and ‘isomerase activity’ related proteins became very active during browning. Further analyses revealed that the browning-related proteins, which with significant different amounts in fresh and in dried grapes, are primarily involved in the phenylpropanoid biosynthesis, tyrosine metabolism, phenylalanine metabolism, oxidative phosphorylation metabolism, plutathione metabolism, peroxisome pathway, and fatty acid degradation. And five random differential proteins were verified with parallel reaction monitoring (PRM). The PRM results were in agreement with the DIA data. The main browning-related proteins of Thompson seedless grape were identified in this study. Their properties were tested, and their roles in the browning mechanism were indicated. This will lay base to a better understanding on the enzymatic browning of Thompson seedless grape, and it will also provide guidance for controlling the quality of Thompson seedless grapes in industry. Thompson seedless grape (dpeaa)DE-He213 Browning (dpeaa)DE-He213 DIA (dpeaa)DE-He213 Proteomics (dpeaa)DE-He213 PRM (dpeaa)DE-He213 KEGG pathway (dpeaa)DE-He213 Huang, Wenshu verfasserin aut Feng, Zuoshan verfasserin aut Tao, Yongxia verfasserin aut Fan, Yingying verfasserin aut He, Weizhong verfasserin aut Li, XiaoLi verfasserin aut Fang, Xiaotong verfasserin aut Wang, Cheng verfasserin aut Bai, Yujia verfasserin aut Enthalten in Journal of the Korean Society for Applied Biological Chemistry [Seoul] : The Korean Society for Applied Biological Chemistry, co-published with Springer, 2009 64(2021), 1 vom: 11. Mai (DE-627)684967510 (DE-600)2649483-8 2234-344X nnns volume:64 year:2021 number:1 day:11 month:05 https://dx.doi.org/10.1186/s13765-021-00612-7 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_110 GBV_ILN_161 GBV_ILN_293 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2068 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 AR 64 2021 1 11 05
spelling	10.1186/s13765-021-00612-7 doi (DE-627)SPR044010753 (DE-599)SPRs13765-021-00612-7-e (SPR)s13765-021-00612-7-e DE-627 ger DE-627 rakwb eng 630 640 540 ASE Liu, Fengjuan verfasserin aut Proteomic analyses on the browning of shade-dried Thompson seedless grape 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract China is one of the main producers in the worldwide raisin market. Most China’s raisins are produced in Xinjiang where the Thompson seedless grape (Vitis vinifera L.cv.Thompson seedless) is the main variety of green raisin. However, the browning of Thompson seedless grape during drying has been well-acknowledged as the primary factor affecting the development of the raisin industry. Data independent acquisition (DIA)-based protein profiling was performed on fresh and shade-dried Thompson seedless grapes. As a result, 5431 proteins were identified, among which the amounts of 739 proteins in fresh grape were found to be significantly different with those in dried grape. The functional annotation based on the Blast2GO showed that the ‘organic substance metabolic process’, ‘regulation of molecular function’, ‘enzyme regulator activity’, and ‘isomerase activity’ related proteins became very active during browning. Further analyses revealed that the browning-related proteins, which with significant different amounts in fresh and in dried grapes, are primarily involved in the phenylpropanoid biosynthesis, tyrosine metabolism, phenylalanine metabolism, oxidative phosphorylation metabolism, plutathione metabolism, peroxisome pathway, and fatty acid degradation. And five random differential proteins were verified with parallel reaction monitoring (PRM). The PRM results were in agreement with the DIA data. The main browning-related proteins of Thompson seedless grape were identified in this study. Their properties were tested, and their roles in the browning mechanism were indicated. This will lay base to a better understanding on the enzymatic browning of Thompson seedless grape, and it will also provide guidance for controlling the quality of Thompson seedless grapes in industry. Thompson seedless grape (dpeaa)DE-He213 Browning (dpeaa)DE-He213 DIA (dpeaa)DE-He213 Proteomics (dpeaa)DE-He213 PRM (dpeaa)DE-He213 KEGG pathway (dpeaa)DE-He213 Huang, Wenshu verfasserin aut Feng, Zuoshan verfasserin aut Tao, Yongxia verfasserin aut Fan, Yingying verfasserin aut He, Weizhong verfasserin aut Li, XiaoLi verfasserin aut Fang, Xiaotong verfasserin aut Wang, Cheng verfasserin aut Bai, Yujia verfasserin aut Enthalten in Journal of the Korean Society for Applied Biological Chemistry [Seoul] : The Korean Society for Applied Biological Chemistry, co-published with Springer, 2009 64(2021), 1 vom: 11. Mai (DE-627)684967510 (DE-600)2649483-8 2234-344X nnns volume:64 year:2021 number:1 day:11 month:05 https://dx.doi.org/10.1186/s13765-021-00612-7 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_110 GBV_ILN_161 GBV_ILN_293 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2068 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 AR 64 2021 1 11 05
allfields_unstemmed	10.1186/s13765-021-00612-7 doi (DE-627)SPR044010753 (DE-599)SPRs13765-021-00612-7-e (SPR)s13765-021-00612-7-e DE-627 ger DE-627 rakwb eng 630 640 540 ASE Liu, Fengjuan verfasserin aut Proteomic analyses on the browning of shade-dried Thompson seedless grape 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract China is one of the main producers in the worldwide raisin market. Most China’s raisins are produced in Xinjiang where the Thompson seedless grape (Vitis vinifera L.cv.Thompson seedless) is the main variety of green raisin. However, the browning of Thompson seedless grape during drying has been well-acknowledged as the primary factor affecting the development of the raisin industry. Data independent acquisition (DIA)-based protein profiling was performed on fresh and shade-dried Thompson seedless grapes. As a result, 5431 proteins were identified, among which the amounts of 739 proteins in fresh grape were found to be significantly different with those in dried grape. The functional annotation based on the Blast2GO showed that the ‘organic substance metabolic process’, ‘regulation of molecular function’, ‘enzyme regulator activity’, and ‘isomerase activity’ related proteins became very active during browning. Further analyses revealed that the browning-related proteins, which with significant different amounts in fresh and in dried grapes, are primarily involved in the phenylpropanoid biosynthesis, tyrosine metabolism, phenylalanine metabolism, oxidative phosphorylation metabolism, plutathione metabolism, peroxisome pathway, and fatty acid degradation. And five random differential proteins were verified with parallel reaction monitoring (PRM). The PRM results were in agreement with the DIA data. The main browning-related proteins of Thompson seedless grape were identified in this study. Their properties were tested, and their roles in the browning mechanism were indicated. This will lay base to a better understanding on the enzymatic browning of Thompson seedless grape, and it will also provide guidance for controlling the quality of Thompson seedless grapes in industry. Thompson seedless grape (dpeaa)DE-He213 Browning (dpeaa)DE-He213 DIA (dpeaa)DE-He213 Proteomics (dpeaa)DE-He213 PRM (dpeaa)DE-He213 KEGG pathway (dpeaa)DE-He213 Huang, Wenshu verfasserin aut Feng, Zuoshan verfasserin aut Tao, Yongxia verfasserin aut Fan, Yingying verfasserin aut He, Weizhong verfasserin aut Li, XiaoLi verfasserin aut Fang, Xiaotong verfasserin aut Wang, Cheng verfasserin aut Bai, Yujia verfasserin aut Enthalten in Journal of the Korean Society for Applied Biological Chemistry [Seoul] : The Korean Society for Applied Biological Chemistry, co-published with Springer, 2009 64(2021), 1 vom: 11. Mai (DE-627)684967510 (DE-600)2649483-8 2234-344X nnns volume:64 year:2021 number:1 day:11 month:05 https://dx.doi.org/10.1186/s13765-021-00612-7 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_110 GBV_ILN_161 GBV_ILN_293 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2068 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 AR 64 2021 1 11 05
allfieldsGer	10.1186/s13765-021-00612-7 doi (DE-627)SPR044010753 (DE-599)SPRs13765-021-00612-7-e (SPR)s13765-021-00612-7-e DE-627 ger DE-627 rakwb eng 630 640 540 ASE Liu, Fengjuan verfasserin aut Proteomic analyses on the browning of shade-dried Thompson seedless grape 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract China is one of the main producers in the worldwide raisin market. Most China’s raisins are produced in Xinjiang where the Thompson seedless grape (Vitis vinifera L.cv.Thompson seedless) is the main variety of green raisin. However, the browning of Thompson seedless grape during drying has been well-acknowledged as the primary factor affecting the development of the raisin industry. Data independent acquisition (DIA)-based protein profiling was performed on fresh and shade-dried Thompson seedless grapes. As a result, 5431 proteins were identified, among which the amounts of 739 proteins in fresh grape were found to be significantly different with those in dried grape. The functional annotation based on the Blast2GO showed that the ‘organic substance metabolic process’, ‘regulation of molecular function’, ‘enzyme regulator activity’, and ‘isomerase activity’ related proteins became very active during browning. Further analyses revealed that the browning-related proteins, which with significant different amounts in fresh and in dried grapes, are primarily involved in the phenylpropanoid biosynthesis, tyrosine metabolism, phenylalanine metabolism, oxidative phosphorylation metabolism, plutathione metabolism, peroxisome pathway, and fatty acid degradation. And five random differential proteins were verified with parallel reaction monitoring (PRM). The PRM results were in agreement with the DIA data. The main browning-related proteins of Thompson seedless grape were identified in this study. Their properties were tested, and their roles in the browning mechanism were indicated. This will lay base to a better understanding on the enzymatic browning of Thompson seedless grape, and it will also provide guidance for controlling the quality of Thompson seedless grapes in industry. Thompson seedless grape (dpeaa)DE-He213 Browning (dpeaa)DE-He213 DIA (dpeaa)DE-He213 Proteomics (dpeaa)DE-He213 PRM (dpeaa)DE-He213 KEGG pathway (dpeaa)DE-He213 Huang, Wenshu verfasserin aut Feng, Zuoshan verfasserin aut Tao, Yongxia verfasserin aut Fan, Yingying verfasserin aut He, Weizhong verfasserin aut Li, XiaoLi verfasserin aut Fang, Xiaotong verfasserin aut Wang, Cheng verfasserin aut Bai, Yujia verfasserin aut Enthalten in Journal of the Korean Society for Applied Biological Chemistry [Seoul] : The Korean Society for Applied Biological Chemistry, co-published with Springer, 2009 64(2021), 1 vom: 11. Mai (DE-627)684967510 (DE-600)2649483-8 2234-344X nnns volume:64 year:2021 number:1 day:11 month:05 https://dx.doi.org/10.1186/s13765-021-00612-7 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_110 GBV_ILN_161 GBV_ILN_293 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2068 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 AR 64 2021 1 11 05
allfieldsSound	10.1186/s13765-021-00612-7 doi (DE-627)SPR044010753 (DE-599)SPRs13765-021-00612-7-e (SPR)s13765-021-00612-7-e DE-627 ger DE-627 rakwb eng 630 640 540 ASE Liu, Fengjuan verfasserin aut Proteomic analyses on the browning of shade-dried Thompson seedless grape 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract China is one of the main producers in the worldwide raisin market. Most China’s raisins are produced in Xinjiang where the Thompson seedless grape (Vitis vinifera L.cv.Thompson seedless) is the main variety of green raisin. However, the browning of Thompson seedless grape during drying has been well-acknowledged as the primary factor affecting the development of the raisin industry. Data independent acquisition (DIA)-based protein profiling was performed on fresh and shade-dried Thompson seedless grapes. As a result, 5431 proteins were identified, among which the amounts of 739 proteins in fresh grape were found to be significantly different with those in dried grape. The functional annotation based on the Blast2GO showed that the ‘organic substance metabolic process’, ‘regulation of molecular function’, ‘enzyme regulator activity’, and ‘isomerase activity’ related proteins became very active during browning. Further analyses revealed that the browning-related proteins, which with significant different amounts in fresh and in dried grapes, are primarily involved in the phenylpropanoid biosynthesis, tyrosine metabolism, phenylalanine metabolism, oxidative phosphorylation metabolism, plutathione metabolism, peroxisome pathway, and fatty acid degradation. And five random differential proteins were verified with parallel reaction monitoring (PRM). The PRM results were in agreement with the DIA data. The main browning-related proteins of Thompson seedless grape were identified in this study. Their properties were tested, and their roles in the browning mechanism were indicated. This will lay base to a better understanding on the enzymatic browning of Thompson seedless grape, and it will also provide guidance for controlling the quality of Thompson seedless grapes in industry. Thompson seedless grape (dpeaa)DE-He213 Browning (dpeaa)DE-He213 DIA (dpeaa)DE-He213 Proteomics (dpeaa)DE-He213 PRM (dpeaa)DE-He213 KEGG pathway (dpeaa)DE-He213 Huang, Wenshu verfasserin aut Feng, Zuoshan verfasserin aut Tao, Yongxia verfasserin aut Fan, Yingying verfasserin aut He, Weizhong verfasserin aut Li, XiaoLi verfasserin aut Fang, Xiaotong verfasserin aut Wang, Cheng verfasserin aut Bai, Yujia verfasserin aut Enthalten in Journal of the Korean Society for Applied Biological Chemistry [Seoul] : The Korean Society for Applied Biological Chemistry, co-published with Springer, 2009 64(2021), 1 vom: 11. Mai (DE-627)684967510 (DE-600)2649483-8 2234-344X nnns volume:64 year:2021 number:1 day:11 month:05 https://dx.doi.org/10.1186/s13765-021-00612-7 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_110 GBV_ILN_161 GBV_ILN_293 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2068 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 AR 64 2021 1 11 05
language	English
source	Enthalten in Journal of the Korean Society for Applied Biological Chemistry 64(2021), 1 vom: 11. Mai volume:64 year:2021 number:1 day:11 month:05
sourceStr	Enthalten in Journal of the Korean Society for Applied Biological Chemistry 64(2021), 1 vom: 11. Mai volume:64 year:2021 number:1 day:11 month:05
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Thompson seedless grape Browning DIA Proteomics PRM KEGG pathway
dewey-raw	630
isfreeaccess_bool	true
container_title	Journal of the Korean Society for Applied Biological Chemistry
authorswithroles_txt_mv	Liu, Fengjuan @@aut@@ Huang, Wenshu @@aut@@ Feng, Zuoshan @@aut@@ Tao, Yongxia @@aut@@ Fan, Yingying @@aut@@ He, Weizhong @@aut@@ Li, XiaoLi @@aut@@ Fang, Xiaotong @@aut@@ Wang, Cheng @@aut@@ Bai, Yujia @@aut@@
publishDateDaySort_date	2021-05-11T00:00:00Z
hierarchy_top_id	684967510
dewey-sort	3630
id	SPR044010753
language_de	englisch
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Most China’s raisins are produced in Xinjiang where the Thompson seedless grape (Vitis vinifera L.cv.Thompson seedless) is the main variety of green raisin. However, the browning of Thompson seedless grape during drying has been well-acknowledged as the primary factor affecting the development of the raisin industry. Data independent acquisition (DIA)-based protein profiling was performed on fresh and shade-dried Thompson seedless grapes. As a result, 5431 proteins were identified, among which the amounts of 739 proteins in fresh grape were found to be significantly different with those in dried grape. The functional annotation based on the Blast2GO showed that the ‘organic substance metabolic process’, ‘regulation of molecular function’, ‘enzyme regulator activity’, and ‘isomerase activity’ related proteins became very active during browning. 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author	Liu, Fengjuan
spellingShingle	Liu, Fengjuan ddc 630 misc Thompson seedless grape misc Browning misc DIA misc Proteomics misc PRM misc KEGG pathway Proteomic analyses on the browning of shade-dried Thompson seedless grape
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topic_title	630 640 540 ASE Proteomic analyses on the browning of shade-dried Thompson seedless grape Thompson seedless grape (dpeaa)DE-He213 Browning (dpeaa)DE-He213 DIA (dpeaa)DE-He213 Proteomics (dpeaa)DE-He213 PRM (dpeaa)DE-He213 KEGG pathway (dpeaa)DE-He213
topic	ddc 630 misc Thompson seedless grape misc Browning misc DIA misc Proteomics misc PRM misc KEGG pathway
topic_unstemmed	ddc 630 misc Thompson seedless grape misc Browning misc DIA misc Proteomics misc PRM misc KEGG pathway
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title	Proteomic analyses on the browning of shade-dried Thompson seedless grape
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title_full	Proteomic analyses on the browning of shade-dried Thompson seedless grape
author_sort	Liu, Fengjuan
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author_browse	Liu, Fengjuan Huang, Wenshu Feng, Zuoshan Tao, Yongxia Fan, Yingying He, Weizhong Li, XiaoLi Fang, Xiaotong Wang, Cheng Bai, Yujia
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title_sort	proteomic analyses on the browning of shade-dried thompson seedless grape
title_auth	Proteomic analyses on the browning of shade-dried Thompson seedless grape
abstract	Abstract China is one of the main producers in the worldwide raisin market. Most China’s raisins are produced in Xinjiang where the Thompson seedless grape (Vitis vinifera L.cv.Thompson seedless) is the main variety of green raisin. However, the browning of Thompson seedless grape during drying has been well-acknowledged as the primary factor affecting the development of the raisin industry. Data independent acquisition (DIA)-based protein profiling was performed on fresh and shade-dried Thompson seedless grapes. As a result, 5431 proteins were identified, among which the amounts of 739 proteins in fresh grape were found to be significantly different with those in dried grape. The functional annotation based on the Blast2GO showed that the ‘organic substance metabolic process’, ‘regulation of molecular function’, ‘enzyme regulator activity’, and ‘isomerase activity’ related proteins became very active during browning. Further analyses revealed that the browning-related proteins, which with significant different amounts in fresh and in dried grapes, are primarily involved in the phenylpropanoid biosynthesis, tyrosine metabolism, phenylalanine metabolism, oxidative phosphorylation metabolism, plutathione metabolism, peroxisome pathway, and fatty acid degradation. And five random differential proteins were verified with parallel reaction monitoring (PRM). The PRM results were in agreement with the DIA data. The main browning-related proteins of Thompson seedless grape were identified in this study. Their properties were tested, and their roles in the browning mechanism were indicated. This will lay base to a better understanding on the enzymatic browning of Thompson seedless grape, and it will also provide guidance for controlling the quality of Thompson seedless grapes in industry.
abstractGer	Abstract China is one of the main producers in the worldwide raisin market. Most China’s raisins are produced in Xinjiang where the Thompson seedless grape (Vitis vinifera L.cv.Thompson seedless) is the main variety of green raisin. However, the browning of Thompson seedless grape during drying has been well-acknowledged as the primary factor affecting the development of the raisin industry. Data independent acquisition (DIA)-based protein profiling was performed on fresh and shade-dried Thompson seedless grapes. As a result, 5431 proteins were identified, among which the amounts of 739 proteins in fresh grape were found to be significantly different with those in dried grape. The functional annotation based on the Blast2GO showed that the ‘organic substance metabolic process’, ‘regulation of molecular function’, ‘enzyme regulator activity’, and ‘isomerase activity’ related proteins became very active during browning. Further analyses revealed that the browning-related proteins, which with significant different amounts in fresh and in dried grapes, are primarily involved in the phenylpropanoid biosynthesis, tyrosine metabolism, phenylalanine metabolism, oxidative phosphorylation metabolism, plutathione metabolism, peroxisome pathway, and fatty acid degradation. And five random differential proteins were verified with parallel reaction monitoring (PRM). The PRM results were in agreement with the DIA data. The main browning-related proteins of Thompson seedless grape were identified in this study. Their properties were tested, and their roles in the browning mechanism were indicated. This will lay base to a better understanding on the enzymatic browning of Thompson seedless grape, and it will also provide guidance for controlling the quality of Thompson seedless grapes in industry.
abstract_unstemmed	Abstract China is one of the main producers in the worldwide raisin market. Most China’s raisins are produced in Xinjiang where the Thompson seedless grape (Vitis vinifera L.cv.Thompson seedless) is the main variety of green raisin. However, the browning of Thompson seedless grape during drying has been well-acknowledged as the primary factor affecting the development of the raisin industry. Data independent acquisition (DIA)-based protein profiling was performed on fresh and shade-dried Thompson seedless grapes. As a result, 5431 proteins were identified, among which the amounts of 739 proteins in fresh grape were found to be significantly different with those in dried grape. The functional annotation based on the Blast2GO showed that the ‘organic substance metabolic process’, ‘regulation of molecular function’, ‘enzyme regulator activity’, and ‘isomerase activity’ related proteins became very active during browning. Further analyses revealed that the browning-related proteins, which with significant different amounts in fresh and in dried grapes, are primarily involved in the phenylpropanoid biosynthesis, tyrosine metabolism, phenylalanine metabolism, oxidative phosphorylation metabolism, plutathione metabolism, peroxisome pathway, and fatty acid degradation. And five random differential proteins were verified with parallel reaction monitoring (PRM). The PRM results were in agreement with the DIA data. The main browning-related proteins of Thompson seedless grape were identified in this study. Their properties were tested, and their roles in the browning mechanism were indicated. This will lay base to a better understanding on the enzymatic browning of Thompson seedless grape, and it will also provide guidance for controlling the quality of Thompson seedless grapes in industry.
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_110 GBV_ILN_161 GBV_ILN_293 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2068 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153
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title_short	Proteomic analyses on the browning of shade-dried Thompson seedless grape
url	https://dx.doi.org/10.1186/s13765-021-00612-7
remote_bool	true
author2	Huang, Wenshu Feng, Zuoshan Tao, Yongxia Fan, Yingying He, Weizhong Li, XiaoLi Fang, Xiaotong Wang, Cheng Bai, Yujia
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up_date	2024-07-03T22:21:02.474Z
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