杨树型蜂胶首次蛋白质组分析。

IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Plant Foods for Human Nutrition Pub Date : 2024-03-01 Epub Date: 2023-12-04 DOI:10.1007/s11130-023-01127-w
Jelena Šuran, Božo Radić, Dilza Trevisan-Silva, Mario Cindrić, Amela Hozić
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引用次数: 0

摘要

蜂胶是一种天然混合物,由蜜蜂释放和植物衍生的化合物产生。杨树蜂胶含有丰富的生物活性多酚类化合物,由于其具有许多健康益处,通常被用作食品补充剂或功能性食品配料。然而,它是唯一一种没有被分析过蛋白质组的蜜蜂产品。在这里,我们报告了杨树型蜂胶的第一个蛋白质组分析,这是一种具有挑战性的胶型树脂样品,用于蛋白质表征。原料蜂胶混合物用冷丙酮沉淀得到蛋白质部分。蛋白质用胰蛋白酶消化,生成的多肽在纳米esi - qtof SYNAPT G2-Si质谱(MS)上采用数据独立采集(DIA)和数据依赖采集(DDA)进行分析。鉴定出的多肽和推断出的蛋白质表明蜂胶中存在新的生物活性分子。杨树型蜂胶蛋白质组是由来自api属和杨树属的蛋白质混合组成的。这是关于蜂胶蛋白质组的第一份报告。
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First Proteome Analysis of Poplar-Type Propolis.

Propolis is a natural mixture of honeybee-released and plant-derived compounds produced by honeybees. Poplar propolis is rich in bioactive polyphenolic compounds, and due to its many health benefits, it is commonly used as a food supplement or functional food ingredient. However, it is the only honeybee product whose proteome hasn't been analyzed. Here, we report a first proteome analysis of poplar-type propolis, a challenging glue-type resinous sample for protein characterization. Raw propolis mixture was precipitated with cold acetone to obtain the protein fraction. Proteins were digested with trypsin, and generated peptides were analyzed on nano-ESI-qTOF SYNAPT G2-Si mass spectrometer (MS) by data-independent acquisition (DIA) and data-dependent acquisition (DDA). Identified peptides and inferred proteins suggest the presence of new bioactive molecules as components of propolis. The poplar-type propolis proteome is composed of a mixture of proteins from the Apis and Populus genera. This is the first-ever report of the proteome of any type of propolis.

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来源期刊
Plant Foods for Human Nutrition
Plant Foods for Human Nutrition 工程技术-食品科技
CiteScore
6.80
自引率
7.50%
发文量
89
审稿时长
12-24 weeks
期刊介绍: Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods
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