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Label-free based comparative proteomics approach revealed the changes in proteomic profiles driven by different maturities in two Chinese white truffles, Tuber panzhihuanense and Tuber latisporum

文献类型： 外文期刊

作者： Zhang, Xiaoping 1 ; Chen, Li 1 ; Ye, Lei 1 ; Zhang, Bo 1 ; Li, Xiaolin 1 ;

作者机构： 1.Sichuan Acad Agr Sci, Sichuan Inst Edible Fungi, Chengdu 610066, Peoples R China

2.Sichuan Agr Univ, Coll Resources, Dept Microbiol, Chengdu 611130, Peoples R China

关键词： Truffle; Proteomics; T. panzhihuanense; T. latisporum; Maturation; Sulfur metabolism

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 443 卷

页码：

收录情况： SCI

摘要： T. panzhihuanense and T. latisporum are white truffle species native to China, of which T. panzhihuanense has significant commercial potential, with high nutritional value and unique flavor. Maturity is an important factor affecting the nutrition and aroma of truffles, which determines their economic status. Here, a label-free-based comparative proteomics method was used to determine the proteomic profiles of T. panzhihuanense and T. latisporum at two different stages of maturity. The results showed that both maturity and species significantly affected the protein expression patterns. T. panzhihuanense responded stronger to maturity than T. latisporum, accompanied by a more complex interaction network between proteins. Some critical proteins were regulated by maturity and variety, including those involved in aroma formation, e.g., S-adenosyl-methionine synthetase. The enrichment of oxidation-reduction processes, glycolysis, and SNARE interactions in vesicular transport were driven by species and maturity. This study provides the first insights into the proteomic profiles of T. panzhihuanense and T. latisporum, revealing the roles of key proteins and biological processes in their maturation.

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