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Published on: September 28, 2013
Effect of different drying techniques on rose (Rosa rugosa cv. Plena) proteome based on label-free quantitative
Zhao Yue-Han1, Chong Yi-Peng1, Hou Zhao-Hua1
1College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No.3501 Daxue Road, Changqing District, Ji'nan, Shandong Province, 250353, PR China.
Abstract:
To explore the molecular mechanisms of different processing technologies on rose tea (Rosa rugosa cv. Plena), we investigated the rose tea proteome (fresh rose tea [CS], vacuum freeze-drying rose tea [FD], and vacuum microwave rose tea [VD]) using label-free quantification proteomics (LFQ). A total of 2187 proteins were identified, with 1864, 1905, and 1660 proteins identified in CS, FD, and VD, respectively. Of those, 1500 proteins were quantified. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) annotation and enrichment analysis of differential expression proteins (DEPs) in VD vs. CS, FD vs. CS, and FD vs. VD showed that these pathways were associated with energy metabolism, the metabolic breakdown of energy substances and protein biosynthesis, such as oxidative phosphorylation, citrate cycle, carbon metabolism pathways, and ribosome and protein processing in endoplasmic reticulum. FD could ensure the synthesis of protein translation and energy metabolism, thereby maintaining the high quality of rose tea.
