Comparative Proteomics Analysis During Natural And Artificial Deastringenecy By 40℃ Water In Chinese PCNA Persimmon ‘Eshi 1’

‘Eshi 1’ persimmon is a native Chinese Pollination Constant and Non-Astringent type(C-PCNA) property which was newly found in Dabieshan region. It has bigger fruit and fewer seeds than ‘Luotian-tianshi’, and more valuble to breeding and planting. But its nature of astringency loss has few reports. In this study, C-PCNA type ‘Eshi 1’ were used as meterials, C-PCNA type ‘Luotian-tianshi’, J-PCNA(Japanese Pollination Constant and Non-Astringent, J-PCNA) type ‘Youhou’ and non-PCNA type ‘Mopanshi’ were used as controls to examine the changes of tannin content at natural and artificial deastringenecy by 40 ℃ hot water as well as proteomic profile by comparative proteomics analysis used iTRAQ. This study would be provided scientific insights on mechanism of the C-PCNA nature loss of astringeney. The main results of study are as follows:1. The soluble and insoluble tannin has remarkable difference about control and package about the four persimmon cultivals. ‘Eshi 1’ and ‘Luotian-tianshi’ loss astringency during 20 WAF to 25 WAF, which was latter than ‘Youhou’(10 WAF). ‘Luotian-tianshi’ and ‘Luotian-tianshi’ has the soluble tannin reduction and insoluble tannin increase during 10 WAF to 15 WAF. The conclution verified that: the nature loss of astringeney of ‘Eshi 1’ are dilution of tannin concentration and coagulation of soluble tannin.2. The soluble and insoluble tannin has remarkable difference about control and package about the different treatment of ‘Eshi 1’. 40 ℃ heat water finished astringency removal after 12 h of treatment. The soluble tannin reduction and insoluble tannin increase during 0- 12 h. The conclution indicates that: astringency removal in 40 ℃ hot water of ‘Eshi 1’ has the coagulation of soluble tannin.3. 4954 protein groups were identified by using iTRAQ. There are 3041 protein groups matched by two or more of unique peptide fragments among 4954 protein groups provided by quantitative information, which was 61.37 % of all protein groups. Physical and chemical properties of identified proteins indicated that: the main distribution of molecular weight was 10- 70 kDa; the main distribution of isoelectric point was 4.7- 7.4 and 7.9- 9.5. The data of identified proteins results was combined by control data of F10. Differentially expressed proteins were analyzed for significant down- or up-regulation, which was calculated by 1.2 folds, approximately 500 unique proteins were identified.4. Bioinformatics analysis showed that:natural astringeney-loss and astringency removal in 40 ℃ hot water of ‘Eshi 1’ all has some related to energy metabolism; signal transduction; protein processing on endoplasmic reticulum; associated with fruit ripening; response to stimulation. Natural astringeney-loss of ‘Eshi 1’ mainly involved down-regulation of flavonoid synthesis as well as biosynthesis of phenylpropanoid, up-regulation of ABC transporters; while astringency removal in 40 ℃ hot water of ‘Eshi 1’ mainly involved up-regulation of various stress reactions and redox reactions.In summary, natural and artificial deastringenecy by 40 ℃ water in persimmon ‘Eshi 1’ has the coagulation of soluble tannin; 4954 protein groups were identified by using iTRAQ, differently expressed proteins was 10 % of all protein groups, the data was reliable; natural astringeney-loss of ‘Eshi 1’ mainly involved down-regulation of biosynthesis of phenylpropanoid as well as up-regulation of lignin metabolism.