可降解氨基甲酸乙酯釀酒酵母NXSC1與NXSC2蛋白組學(xué)研究

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Proteomic Study of Biodegradable Ethyl Carbamate-Degrading Saccharomyces cerevisiae Strains NXSC1 and NXSC2

WANG Wenwu12，LI Kui12， XIA Shangfan2， ZHANG Huiling1.，2* （1.School ofFood Science and Engineering，Ningxia University， Yinchuan 75oo21，China; 2.Ningxia KeyLaboratoryofFood Microbial Application Technologyand Safety Control， Yinchuan 750021，China） Abstract： This study utilizes label-free quantitative proteomics technology to carry out a comparative analysis of two high-quality Saccharomyces cerevisiae strains NXSCl and NXSC2 that can degrade ethyl carbamate （EC）. In orderto clarify whether there is a difference in the degradation abilityofEC between NXSC2and NXSC1， the similarity of EC degradation by NXSC1 and NXSC2 strains was first compared. Then，taking the protein quantification ofNXSC1 as a control，the diferentially expressed proteins ofNXSC2 were studied. It was found hat under the conditionofEC as the sole nitrogen source，there were 330 up-regulated proteins and 37 down-regulated proteins in the metabolic pathway of EC in NXSC2 yeast， mainly concentrated in metabolic pathways，carbohydrate degradation，aminoacid synthesis，etc.Theresultsshow that NXSC2 hasastronger abilityto degrade ECin terms of sugar metabolism than NXSC1.

Keywords： NXsC1; NXSC2; Saccharomyces cerevisiae; proteomics

隨著生活水平的提高，人們對食品安全的意識也在不斷上升，特別是近年來對酒類安全意識的關(guān)注度也日益增強(qiáng)。（剩余10477字）