基于定量蛋白质组学的鸡蛋储藏期间劣化分子机制研究

China is the world's biggest egg producer and consumer, however, the decentralization of egg sources as well as the improper storage conditions always led to the deterioration of eggs. The existing methods can not evaluate the deteriorative degree or trend which bring hidden troubles to food security effectively. It's in urgent need to reveal the underlying mechanism of egg deteriorative process in order to establish a more precise and reliable evaluation system. In this project, a quantitative and comparative proteomic analysis will be performed based on the physical and chemical changes of hen eggs during the deteriorative process. Firstly, the egg proteins and lipids alterations under different storage conditions will be observed. Then, the relations between protein/lipid changes and deteriorative degrees will be elucidated to reveal the molecular mechanism of egg deteriorative process. Moreover, the protein markers to evaluate egg deterioration, if any, will be searched and tested to predict the deteriorative process. This study will not only provide insight into developing egg proteins of novel functions but also offer an evaluation platform for eggstorage technics. This project will be of great significance in the control of egg security.

我国是鸡蛋生产和消费大国，但由于来源分散、储藏条件差，导致鸡蛋的劣化速度较快，而现有评价指标的不准确性和滞后性使其无法对鸡蛋的劣化程度及趋势进行准确的评价，存在着严重的食品安全隐患。探寻鸡蛋在储藏期间品质变化的根源性问题进而制定准确、可靠的鸡蛋品质评价指标体系已成为蛋品行业亟待解决的问题。针对这一科学问题，本项目拟在前一结题项目研究的基础上，通过定量蛋白质组学研究方法，首先系统地揭示鸡蛋在不同储藏条件下全体蛋白质及脂质的变化规律，然后对这些蛋白质、脂质的变化和鸡蛋劣化程度的偶联性进行剖析，进而从蛋白质组角度阐明鸡蛋劣化的分子机制，筛选指标蛋白用于构建准确、可靠的鸡蛋品质评价指标体系，用于预测鸡蛋的劣化趋势。该研究成果不仅将为鸡蛋中新功能蛋白的研发提供理论基础，也为鸡蛋储藏、保鲜技术的发展提供了新的评价依据，在蛋品行业的质量安全控制方面具有重要意义。

本课题运用基于TMT定量标记等蛋白质组学研究方法，对不同储藏条件下鸡蛋蛋清、蛋黄、卵黄膜中蛋白质及其磷酸化、糖基化修饰的变化规律进行了系统分析；同时，采用基于UHPLC-MS/MS的脂质组学策略，阐释了鸡蛋在高温储藏条件下蛋黄脂质的变化规律，建立了多个与劣化相关的生物标记物；此外，通过比较高温储藏和胚蛋孵化两种条件下蛋白质和脂质变化的差异性，探讨了这些组分在组织早期发育过程中的生物学功能；而不同热加工条件下，鸡蛋蛋白质模拟消化产物的差异性体现了其在营养学功能方面的不同。本研究相关成果不仅揭示了鸡蛋在热诱导储藏条件下发生劣化的分子机制，并为提升蛋品品质提供了理论基础，同时也为深入理解不同储藏、加工条件下鸡蛋蛋白质及其消化产物的营养特性提供了重要依据。