枸杞成熟与干制过程中多糖积累的蛋白质组学 研究进展

Progress of proteomics of Lycium barbarum polysaccharide accumulation in the process of maturing and drying

中文关键词:  枸杞  多糖  蛋白质组学  代谢  酶

英文关键词:Lycium barbarum  polysaccharide  proteomics  metabolism  enzyme

中文摘要:

      随着后基因组时代的到来, 蛋白质组学越来越广泛地应用到生命科学领域, 目前主要应用于医学、生物学、植物学, 近些年在食品科学方面也进行了相关研究。应用蛋白质组学在植物生长发育和成熟衰老方面的研究比较常见, 但在加工环节中的应用并不多见。该方法能通过研究植物体相关蛋白质而在本质上动态地揭示植物从生长发育到成熟衰老过程的机制, 为研究枸杞果实成熟及干制过程中多糖积累提供了新的思路和理论支撑。本文综述了枸杞果实成熟及干制过程中多糖积累的研究进展, 简单介绍蛋白质组学、蛋白质组学的研究技术及其在植物及加工环节中的研究进展, 并展望蛋白质组学技术在枸杞果实成熟及干制过程中多糖积累的研究前景, 为今后蛋白质组学的应用与发展提供一定的参考和理论依据。

英文摘要:

      With the advent of the post genomic era, proteomics is becoming more and more widely used in the field of life sciences especially in medicine, biology and botany. Proteomics has also been used in the area of food science in recent years. Application of proteomics in plant growth and ripening research is more common; however, there are little researches in applications in process. This method focuses on the related proteins revealing the mechanism of plant growth and ripening naturedly, and provides a new way of ideas and theoretical support for the research on the development of Lycium barbarum ripening and drying process. This article summarized the process of Lycium barbarum polysaccharide accumulation in the maturing and drying, and briefly introduced proteomics, proteomics technology and its research progress in plant and processing. The researches of proteomics of Lycium barbarum polysaccharide accumulation in the maturing and drying were prospected, which provided some references and theoretical basis for the application and development of proteomics in the future.