AI Article Synopsis
- T. panzhihuanense and T. latisporum are two white truffle species from China, with T. panzhihuanense showing strong commercial potential due to its unique flavor and nutritional value.
- The study used comparative proteomics to analyze protein expression in these truffles at different maturity stages, finding that both the species and their maturity significantly influenced protein patterns.
- Key proteins related to aroma formation and biological processes like oxidation-reduction and glycolysis were identified, with T. panzhihuanense showing a stronger response to maturity than T. latisporum.
Article Abstract
T. panzhihuanense and T. latisporum are white truffle species native to China, of which T. panzhihuanense has significant commercial potential, with high nutritional value and unique flavor. Maturity is an important factor affecting the nutrition and aroma of truffles, which determines their economic status. Here, a label-free-based comparative proteomics method was used to determine the proteomic profiles of T. panzhihuanense and T. latisporum at two different stages of maturity. The results showed that both maturity and species significantly affected the protein expression patterns. T. panzhihuanense responded stronger to maturity than T. latisporum, accompanied by a more complex interaction network between proteins. Some critical proteins were regulated by maturity and variety, including those involved in aroma formation, e.g., S-adenosyl-methionine synthetase. The enrichment of oxidation-reduction processes, glycolysis, and SNARE interactions in vesicular transport were driven by species and maturity. This study provides the first insights into the proteomic profiles of T. panzhihuanense and T. latisporum, revealing the roles of key proteins and biological processes in their maturation.
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| http://dx.doi.org/10.1016/j.foodchem.2024.138535 | DOI Listing |
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