Proteomic analysis of heat treated bitter gourd (Momordica charantia L. var. Hong Kong Green) using 2D-DIGE

被引：16

作者：

Ng, Zhi Xiang ^{[1
,2
]}

Chua, Kek Heng ^{[2
]}

Kuppusamy, Umah Rani ^{[2
]}

机构：

[1] MAHSA Univ, Fac Allied Hlth Sci, Dept Biomed Sci, Damansara Town Ctr, Kuala Lumpur 50490, Malaysia

[2] Univ Malaya, Fac Med, Dept Biomed Sci, Kuala Lumpur 50603, Malaysia

来源：

FOOD CHEMISTRY | 2014年 / 148卷

关键词：

2D-DIGE; Bitter gourd; Cooking methods; Heat stress; Proteomics; UDP-GLUCOSE PYROPHOSPHORYLASE; HEXAPLOID WHEAT-GRAIN; RESPONSIVE PROTEINS; NAD(P)H-QUINONE OXIDOREDUCTASE-1; STRESS; TEMPERATURE; MELON; IDENTIFICATION; PHYTOCHEMISTRY; EXPRESSION;

D O I：

10.1016/j.foodchem.2013.10.025

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study aimed to investigate the changes in the proteome of bitter gourd prior to and after subjecting to boiling and microwaving. A comparative analysis of the proteome profiles of raw and thermally treated bitter gourds was performed using 2D-DIGE. The protein content and number of protein spots in raw sample was higher when compared to the cooked samples. Qualitative analysis revealed that 103 (boiled sample) and 110 (microwaved sample) protein spots were up regulated whereas 120 (boiled sample) and 107 (microwaved sample) protein spots were down regulated. Ten protein spots with the highest significant fold change in the cooked samples were involved in carbohydrate/energy metabolisms and stress responses. Small heat shock proteins, superoxide dismutase, quinone oxidoreductase, UDP-glucose pyrophosphorylase and phosphoglycerate kinase play a role in heat-stress-mediated protection of bitter gourd. This study suggests that appropriate heat treatment (cooking methods) can lead to induction of selected proteins in bitter gourd. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：155 / 161

页数：7

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