Query：
学者姓名：黄榕辉
Refining：
Year
Type
Indexed by
Source
Complex
Co-Author
Language
Clean All
Abstract ：
为探索转色期荔枝(Litchi chinensis Sonn.)品质形成过程中蛋白质的变化,应用蛋白质组学技术分析"乌叶"和"兰竹"荔枝品种转色期的差异蛋白质,共发现37个2倍以上的差异表达蛋白,32个差异蛋白被成功鉴定。这些蛋白参与了糖类和能量代谢(21.9%)、抗性胁迫(9.4%)、蛋白质代谢(15.6%)、细胞结构形成(12.5%)、次级代谢(12.5%)、发育调控(12.5%)和未知功能途径(15.6%)等代谢活动。与"兰竹"荔枝相比,"乌叶"荔枝中与糖酵解途径和能量代谢相关蛋白均下调表达,说明在转色期,"乌叶"荔枝中糖类物质降解速率较慢,有利于糖分的积累,形成高糖的品质。同时,"乌叶"荔枝中与细胞结构形成和抗性相关蛋白的上调表达,这有利于"乌叶"荔枝形成果肉质地密集、耐贮藏的良好品质。
Keyword ：
品质 品质 差异蛋白 差异蛋白 果肉 果肉 荔枝 荔枝
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 盖永红 , 钟灿钰 , 林伟彬 et al. “乌叶”与“兰竹”荔枝转色期果肉的差异蛋白分析 [J]. | 食品科学 , 2016 , 37 (01) : 82-87 . |
| MLA | 盖永红 et al. "“乌叶”与“兰竹”荔枝转色期果肉的差异蛋白分析" . | 食品科学 37 . 01 (2016) : 82-87 . |
| APA | 盖永红 , 钟灿钰 , 林伟彬 , 沈璐岑 , 邱智敏 , 宋晓敏 et al. “乌叶”与“兰竹”荔枝转色期果肉的差异蛋白分析 . | 食品科学 , 2016 , 37 (01) , 82-87 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
A comparative proteomic approach was carried out to investigate anthocyanin biosynthesis in the tuberous roots of yellow sweet potato (YSP) and purple sweet potato (PSP) cultivars. More than 800 proteins were reproducibly detected through two-dimensional electrophoresis (2-DE), of which 50 proteins with 39 more and 11 less accumulated in PSP were identified through matrix-assisted laser desorption ionization-time of flight/time of flight mass spectrometry (MALDI-TOF/TOF-MS). Most of the analyzed proteins are annotated to be involved in starch metabolism and glycolysis. The more abundant starch phosphorylase (SP) and phosphoglucomutase (PGM) in PSP promoted the synthesis of precursors for anthocyanin synthesis. The results implied that starch degradation provided abundant substrates for anthocyanin biosynthesis in tuberous roots of PSP. 24 kDa vacuolar protein (VP24) is related to anthocyanin transport and accumulation in vacuoles. Vacuole-associated annexin protein, VCaB42, is correlated with tonoplast biogenesis. Synergistic action of the two proteins is probably involved in the microautophagy and the intravacuolar trapping of anthocyanins. Interestingly, both VCaB42 and VP24 were more accumulated in PSP, suggesting that anthocyanins generated in the cytosol were transported into and became stored in the vacuoles of PSP. The present study provides new insights into the mechanism of tuberous root-specific anthocyanin accumulation in PSP. Biological significance: Sweet potato ranks as the seventh most important crop worldwide. Purple sweet potato, a special sweet potato cultivar, has been extensively investigated because large amounts of anthocyanin accumulate in its tuberous roots. Anthocyanin is well known for its free radical-scavenging activity and beneficial effects on human health. Its biosynthetic pathway has been well characterized in model plants. Although large-scale systematic studies have been performed to identify the proteins present in sweet potato, information on the regulation of anthocyanin synthesis in sweet potato is insufficient. Our proteome study demonstrated that starch degradation may contribute to anthocyanin accumulation in purple sweet potato. To our knowledge, this study is the first to propose that starch degradation may provide precursors of anthocyanin biosynthesis in sweet potato. (C) 2016 Elsevier B.V. All rights reserved.
Keyword ：
2-DE 2-DE Anthocyanin accumulation Anthocyanin accumulation Differential proteins Differential proteins Starch degradation Starch degradation Sweet potato Sweet potato
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Wang, Shaoqing , Pan, Dezhuo , Lv, Xiaojie et al. Proteomic approach reveals that starch degradation contributes to anthocyanin accumulation in tuberous root of purple sweet potato [J]. | JOURNAL OF PROTEOMICS , 2016 , 143 : 298-305 . |
| MLA | Wang, Shaoqing et al. "Proteomic approach reveals that starch degradation contributes to anthocyanin accumulation in tuberous root of purple sweet potato" . | JOURNAL OF PROTEOMICS 143 (2016) : 298-305 . |
| APA | Wang, Shaoqing , Pan, Dezhuo , Lv, Xiaojie , Song, Xiaomin , Qiu, Zhimin , Huang, Chunmei et al. Proteomic approach reveals that starch degradation contributes to anthocyanin accumulation in tuberous root of purple sweet potato . | JOURNAL OF PROTEOMICS , 2016 , 143 , 298-305 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
This study developed a proteome reference map of Myrica rubra fruits at the green, pink and red stages during ripening using two-dimensional gel electrophoresis (2-DE). Forty-six differentially expressed proteins were detected in the gel, of which 43 were successfully identified by matrix-assisted laser desorption ionization time-of-flight/time-of-flight mass spectrometry and protein database searching. We found that malic enzyme related to the decrease of organic acid acidity was up-regulated. The high abundance of pyruvate decarboxylase and alcohol dehydrogenase may contribute to fruit peculiar fragrant characteristics. Phenylalanine ammonia-Iyase, chalcone synthase 11, UDP-glucose:flavonoid 3-O-glucosyltransferase, and anthocyanidin synthase, enzymes involved in the anthocyanin metabolic pathway, were all up-regulated. The physiological data agree with fruit proteome results. These findings provided insights into the metabolic processes and regulatory mechanisms during Chinese bayberry fruit ripening. (C) 2015 Elsevier Ltd. All rights reserved.
Keyword ：
Chinese bayberry Chinese bayberry Differential expression proteins Differential expression proteins Fruit ripening Fruit ripening MALDI-TOF/TOF-MS MALDI-TOF/TOF-MS Two-dimensional gel electrophoresis Two-dimensional gel electrophoresis
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Chen, Yi-Yong , Zhang, Ze-Huang , Zhong, Can-Yu et al. Functional analysis of differentially expressed proteins in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits during ripening [J]. | FOOD CHEMISTRY , 2016 , 190 : 763-770 . |
| MLA | Chen, Yi-Yong et al. "Functional analysis of differentially expressed proteins in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits during ripening" . | FOOD CHEMISTRY 190 (2016) : 763-770 . |
| APA | Chen, Yi-Yong , Zhang, Ze-Huang , Zhong, Can-Yu , Song, Xiao-Min , Lin, Qi-Hua , Huang, Chun-Mei et al. Functional analysis of differentially expressed proteins in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits during ripening . | FOOD CHEMISTRY , 2016 , 190 , 763-770 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
The objective of this work was to investigate changes in proteins during the color-changing period of litchi aril (Litchi chinensis Sonn.) on the process of quality formation. The comparison of the protein patterns of the litchi cultivars 'Wuye' and 'Lanzhu' using gel-based proteomics technique showed that 37 protein spots were more than 2 times differentially expressed in both cultivars, of which 32 were successfully identified by MALDI-TOF/TOF-MS. The identified proteins were divided into categories related to carbohydrate and energy metabolism (21.9%), stress resistance (9.4%), protein metabolism (15.6%), cell structure formation (12.5%), secondary metabolism (12.5%), developmental regulation (12.5%), and unknown function (15.6%). Compared to the 'Lanzhu' cultivar, the proteins related to glycolytic pathway and energy metabolism were decreased in 'Wuye' litchi fruits, implying that slow sugar degradation in the litchi cultivar 'Wuye' was beneficial to the accumulation of sugar and formation of high sugar quality. Besides, the increase of proteins associated with cell structure formation and stress resistance contributed to form the quality of dense texture and good shelf stablility in the litchi cultivar 'Wuye' when compared to 'Lanzhu'. Our findings provide a scientific basis for improving the quality of litchi fruits. © 2016, Editorial Office of Food Science. All right reserved.
Keyword ：
Fruits Fruits Metabolism Metabolism Molecular biology Molecular biology Physiology Physiology Plants (botany) Plants (botany) Proteins Proteins
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Ge, Yonghong , Zhong, Canyu , Lin, Weibin et al. Analysis of differentially expressed proteins in litchi aril between the cultivars 'Wuye' and 'Lanzhu' during the color-changing period [J]. | Food Science , 2016 , 37 (1) : 82-87 . |
| MLA | Ge, Yonghong et al. "Analysis of differentially expressed proteins in litchi aril between the cultivars 'Wuye' and 'Lanzhu' during the color-changing period" . | Food Science 37 . 1 (2016) : 82-87 . |
| APA | Ge, Yonghong , Zhong, Canyu , Lin, Weibin , Shen, Lucen , Qiu, Zhimin , Song, Xiaomin et al. Analysis of differentially expressed proteins in litchi aril between the cultivars 'Wuye' and 'Lanzhu' during the color-changing period . | Food Science , 2016 , 37 (1) , 82-87 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
本文通过双向电泳技术结合质谱分析的方法研究常温贮藏采后3 d的龙眼果皮蛋白,分离出800多个可重复蛋白,成功鉴定7个差异表达2倍以上并与氧化胁迫相关的差异蛋白,它们大都下调表达。其中,脱氢抗坏血酸还原酶和过氧化氢酶显著下调表达,表明龙眼果实采后3 d清除活性氧(ROS)的能力显著下降,导致细胞膜系统的完整性被破坏。同时,引起褐变的主要酶之一的过氧化物酶明显上调表达。这些结果表示,龙眼果实采后保持一定的抗氧化和清除ROS能力是延缓果皮褐变的重要措施。
Keyword ：
双向电泳 双向电泳 果皮 果皮 氧化胁迫 氧化胁迫 褐变 褐变 龙眼 龙眼
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 黄春梅 , 邱智敏 , 钟灿钰 et al. 龙眼果实采后果皮褐变和氧化胁迫的关系 [J]. | 东南园艺 , 2015 , 3 (04) : 11-14 . |
| MLA | 黄春梅 et al. "龙眼果实采后果皮褐变和氧化胁迫的关系" . | 东南园艺 3 . 04 (2015) : 11-14 . |
| APA | 黄春梅 , 邱智敏 , 钟灿钰 , 邓朝军 , 黄榕辉 . 龙眼果实采后果皮褐变和氧化胁迫的关系 . | 东南园艺 , 2015 , 3 (04) , 11-14 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
为探索龙眼(Dimocarpus longan)果肉常温劣变过程中蛋白质的变化,采用蛋白质组学的方法,在‘福眼’龙眼果肉常温劣变过程中发现共有24个2倍差异表达蛋白,其中21个蛋白被成功鉴定。这些蛋白参与了应激反应与防御(56%)、能量与碳代谢(19%)、初级代谢(5%)、蛋白转运(5%)和细胞骨架(5%)等细胞代谢活动。大多数与抗氧化作用密切相关的蛋白质都下调表达,说明龙眼采后果肉的抗氧化能力有所下降,不能有效地缓解ROS积累引起的毒性作用,从而使果肉劣变。此外,与能量代谢相关的蛋白全部下调表达,表明龙眼果实采后果肉劣变可能与能量供应不足有关。这些结果为龙眼采后保鲜技术研究提供科学依据。
Keyword ：
劣变 劣变 双向电泳 双向电泳 差异蛋白 差异蛋白 果肉 果肉 质谱 质谱 龙眼 龙眼
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 王晓艳 , 潘德灼 , 钟灿钰 et al. 龙眼采后果肉劣变的差异表达蛋白分析 [J]. | 热带亚热带植物学报 , 2015 , 23 (04) : 391-398 . |
| MLA | 王晓艳 et al. "龙眼采后果肉劣变的差异表达蛋白分析" . | 热带亚热带植物学报 23 . 04 (2015) : 391-398 . |
| APA | 王晓艳 , 潘德灼 , 钟灿钰 , 黄榕辉 , 黄春梅 , 梁文裕 et al. 龙眼采后果肉劣变的差异表达蛋白分析 . | 热带亚热带植物学报 , 2015 , 23 (04) , 391-398 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
采用氨基酸全自动分析仪测定龙眼干加工过程中氨基酸的含量,对氨基酸水平和组成进行分析。结果表明,龙眼干不同加工时期的总氨基酸和游离氨基酸含量均不同程度下降,龙眼干制完成后的降幅分别达到64.30%和71.03%,但是药效氨基酸占总氨基酸的比值却略有升高,鲜味氨基酸占游离氨基酸的比值也略有上升,这说明龙眼干的药用价值在加工过程中不但没有降低,而且还有所提高。因此,龙眼干是一种药食两用的滋补品。
Keyword ：
总氨基酸 总氨基酸 游离氨基酸 游离氨基酸 经济价值 经济价值 龙眼干 龙眼干
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 张哲 , 吴光亮 , 潘德灼 et al. 龙眼干加工过程氨基酸的动态变化 [J]. | 福建农业学报 , 2014 , 29 (07) : 682-687 . |
| MLA | 张哲 et al. "龙眼干加工过程氨基酸的动态变化" . | 福建农业学报 29 . 07 (2014) : 682-687 . |
| APA | 张哲 , 吴光亮 , 潘德灼 , 陈芸 , 陈伟 , 黄榕辉 . 龙眼干加工过程氨基酸的动态变化 . | 福建农业学报 , 2014 , 29 (07) , 682-687 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
以‘乌龙岭’龙眼品种为研究对象,分析了龙眼干制过程中糖类含量的动态变化。结果表明,干制过程中龙眼果肉褐变度显著增加,含水量明显下降,果糖、葡萄糖和蔗糖在干制初期均显著性下降,说明干制过程果肉的褐变与糖类含量、含水量变化关系密切;在干制过程中果肉可溶性总糖和还原糖含量均显著下降,分别下降了36.38%、42.09%,这主要由于单糖和寡糖的大量消耗形成深色物质;贮藏1年的龙眼干果实中碳水化合物下降,因此,食用龙眼干时要注意保质期。
Keyword ：
糖类 糖类 褐变度 褐变度 高效液相色谱 高效液相色谱 龙眼干 龙眼干
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 黄榕辉 , 吴光亮 , 黄春梅 et al. 龙眼干制过程中糖含量变化对果肉褐变度的影响 [J]. | 亚热带农业研究 , 2014 , 10 (03) : 145-150 . |
| MLA | 黄榕辉 et al. "龙眼干制过程中糖含量变化对果肉褐变度的影响" . | 亚热带农业研究 10 . 03 (2014) : 145-150 . |
| APA | 黄榕辉 , 吴光亮 , 黄春梅 , 林伟斌 , 张舒欢 , 陈伟 . 龙眼干制过程中糖含量变化对果肉褐变度的影响 . | 亚热带农业研究 , 2014 , 10 (03) , 145-150 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
以荔枝品种‘元红’处于花性分化时期的花蕊为材料,对蛋白提取方法、蛋白样品上样量、凝胶浓度、平衡时间及染色方法等步骤进行优化。采用酚抽法提取蛋白质,用24 cm、pH4~7的IPG胶条,1.2 mg上样量,12%T凝胶,胶条平衡20 min,用考马斯亮蓝法染色,2-DE图谱经ImageMaster 2D Platinum软件分析,可以检测到至少1 200个蛋白点。荔枝雌花双向电泳体系的建立,为开展荔枝花性分化蛋白质组学方面的研究奠定了基础。
Keyword ：
双向电泳 双向电泳 花蕊 花蕊 荔枝 荔枝 蛋白质 蛋白质
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 黄榕辉 , 陈品品 , 王晓艳 et al. 荔枝花蕊蛋白双向电泳体系的建立与优化 [J]. | 热带作物学报 , 2012 , 33 (10) : 1812-1818 . |
| MLA | 黄榕辉 et al. "荔枝花蕊蛋白双向电泳体系的建立与优化" . | 热带作物学报 33 . 10 (2012) : 1812-1818 . |
| APA | 黄榕辉 , 陈品品 , 王晓艳 , 盖永红 , 陈伟 , 王平 . 荔枝花蕊蛋白双向电泳体系的建立与优化 . | 热带作物学报 , 2012 , 33 (10) , 1812-1818 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
建立适用于秋茄根系蛋白质组分析的双向电泳技术,并对秋茄根系蛋白质的制备、溶解、上样量、IEF及SDS-PAGE电泳等关键步骤进行优化。结果表明,应用酚抽法来提取秋茄根系蛋白,更适用于双向电泳分析;秋茄根系蛋白主要分布在pH4～7范围;裂解液中含有硫脲(2mmol.L-1)能较充分地溶解蛋白,DTT浓度为40mmol.L-1、上样量1.5mg时得到的双向电泳图谱分辨率较好,且蛋白斑点分布均匀、清晰,拖尾现象明显减少。采用与质谱兼容的考马斯亮兰进行染色,得到1 089个蛋白点。
Keyword ：
双向电泳 双向电泳 根系 根系 秋茄 秋茄 蛋白质组 蛋白质组
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 陈伟 , 黄榕辉 , 林小敏 et al. 秋茄根系蛋白质组的双向电泳技术优化 [J]. | 福建农业学报 , 2012 , 27 (08) : 863-868 . |
| MLA | 陈伟 et al. "秋茄根系蛋白质组的双向电泳技术优化" . | 福建农业学报 27 . 08 (2012) : 863-868 . |
| APA | 陈伟 , 黄榕辉 , 林小敏 , 杨镇鸿 , 翁兆霞 , 谭芳林 . 秋茄根系蛋白质组的双向电泳技术优化 . | 福建农业学报 , 2012 , 27 (08) , 863-868 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Export
| Results： |
Selected to |
| Format： |
