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10. Label-free Quantitative Differential Proteomic Analysis of Large Yellow Croaker Cultured under Different Aquaculture Modes

Author

WENG Liping, ZHANG Le, LIU Junbo, XIAO Wenfei, WANG Qian, ZOU Ligen

Subjects
pseudosciaena crocea, label-free quantification, aquaculture mode, proteomics, Food processing and manufacture, TP368-456
Abstract

Protein differences in large yellow croakers from different aquaculture patterns were investigated by label-free quantitative proteomics. Total muscle protein was extracted from large yellow croakers from common cage aquaculture and deep-water cage aquaculture, and identified and analyzed by high performance liquid chromatography-mass spectrometry (HPLC-MS). The raw data were processed using MaxQuant software to transform the signal peaks into matrix data for peptide/protein expression, followed by graphical visualization using the Perseus software. Differentially expressed proteins between the two aquaculture systems were selected by Student’s t test for gene functional classification, metabolic pathway enrichment and protein network interaction analysis, in which P < 0.05 was considered as statistically significant difference. The results showed that 6 077 peptides, corresponding to 1 232 proteins, were obtained through database alignment. of these proteins, 130 were significantly different between the two groups of large yellow croaker, with 76 being up-regulated proteins and 54 being down-regulated. The most up-regulated protein was TCP chaperone, and the most down-regulated protein was α-1(I) chain collagen. Bioinformatics analysis demonstrated that the major differential proteins were heat shock protein, chaperones, globulin and collagen, and the environmental temperature may be the major factor causing significantly differential expression of large yellow croaker proteins.

Published
2023
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26. Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process

Author

Zou Ligen, Wang Qian, Weng Liping, Wang Tenghao, Qiu Jing, Liu Junbo, Jiang Huiyan, and Wu Yuanfeng

Subjects
Low-salt pickling, Salted duck egg, Fatty acids, Lipids, Lipidomics, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
Abstract

Lipids play an important role in the salting process of duck eggs. In this research, the low-salt pickling process was employed to salt duck eggs, and the quality parameters, fatty acids and lipidomics were analyzed. The low-salt pickling process maintained the quality of the salted duck egg yolk, and can be regard as a healthy alternative to the traditional curing process. After salting, levels of saturated fatty acid (SFA), monounsaturated fatty acid (MFA) and polyunsaturated fatty acid (PUFA) were increased by 57.77%, 41.59%, and 23.20%, respectively. The lipidomics data showed significant differences in 39 lipids in the phospholipid family during the low-salt pickling process of egg yolk (p

Published
2022
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