Quantitative proteomics analysis reveals proteins and pathways associated with anthocyanin accumulation in barley

Guoqiang Zhang; Wenhua Xue; Jie Dai; Qijun Xu; Yulin Wang; Hongjun Yuan; Kun Yang; Yiman Qi; Xingquan Zeng; Tashi Nyima

doi:10.1016/j.foodchem.2019.124973

Quantitative proteomics analysis reveals proteins and pathways associated with anthocyanin accumulation in barley

Food Chem. 2019 Nov 15:298:124973. doi: 10.1016/j.foodchem.2019.124973. Epub 2019 Jun 12.

Authors

Guoqiang Zhang¹, Wenhua Xue², Jie Dai³, Qijun Xu⁴, Yulin Wang⁴, Hongjun Yuan⁴, Kun Yang⁵, Yiman Qi⁶, Xingquan Zeng⁷, Tashi Nyima⁸

Affiliations

¹ College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China; State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement, Lhasa, Tibet 850002, China. Electronic address: zhangguoqiang@ahpu.edu.cn.
² College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China.
³ Shanghai Bioprofile Technology CO., LTD, Shanghai 200241, China. Electronic address: Jie.dai@bioprofile.cn.
⁴ State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement, Lhasa, Tibet 850002, China; Research Institute of Agriculture, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, Tibet 850002, China.
⁵ College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China; College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China. Electronic address: Yangkun12@nwsuaf.edu.cn.
⁶ College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China; College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China. Electronic address: qiyiman@nwsuaf.edu.cn.
⁷ State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement, Lhasa, Tibet 850002, China; Research Institute of Agriculture, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, Tibet 850002, China. Electronic address: xingquanz_2@126.com.
⁸ State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement, Lhasa, Tibet 850002, China; Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, Tibet 850000, China. Electronic address: Nyima_Tashi@163.com.

PMID: 31261005
DOI: 10.1016/j.foodchem.2019.124973

Abstract

The aim of the present study was to explore the underlying mechanisms involved in anthocyanin biosynthesis in purple, blue, and white barley using quantitative proteomics analysis. We identified the differences in protein expression and related functions involved in anthocyanin biosynthesis in purple, blue, and white barley (named H, M, and L groups, respectively, based on their anthocyanin content) using TMT-liquid chromatography/mass spectroscopy-based proteomic methods. Totally, 297, 300, 254, and 1421 differentially expressed proteins (DEPs) were found in H vs. L, H vs. M, L vs. M, and H vs. L vs. M groups, respectively. Six clusters of proteins from the 1421 DEPs were mainly involved in carbon metabolism, amino acid and secondary metabolite biosynthesis, and metabolic pathways. Several proteins were validated using parallel reaction monitoring. The proteins involved in amino acid biosynthesis, carbon metabolism, metabolic pathways, and phenylpropanoid biosynthesis were responsible for the color differences in the three barley varieties.

Keywords: Anthocyanin; Color; Highland barley; Quantitative proteomics.

MeSH terms

Anthocyanins / metabolism*
Chromatography, Liquid
Hordeum / metabolism*
Pigmentation
Plant Proteins / analysis*
Plant Proteins / metabolism*
Proteomics / methods
Tandem Mass Spectrometry

Substances

Anthocyanins
Plant Proteins