Effect of high temperature sand fried processing on protein in Manis Squama based on "Proteomics-Modifications" methods / 中草药

ABSTRACT

Objective: To study the effect of high temperature sand fried processing on the chemical constituents in Manis Squama based on the changes of proteins, peptides, and modifications. Methods: Nano LC-MS/MS was used to analyze and identify proteins and peptides in Manis Squama before and after processing. The PTMs including deamidation and oxidation occurred in Manis Squama during processing were also investigated. Results: The results showed that Manis Squama consisted of keratins, connexin, desmoplakin, and some isomerases, which can promote the keratinous structure formation. After processing, the number of identified proteins and peptides in soluble fraction did not show significant change, while the number of proteins and peptides in in-soluble faction were decreased significantly. The number of deamidation was increased significantly, and the number of deamidation on Asn and Gln in Keratins was increased significantly. There were no significantly change on molecular weight distribution and GRAVY value. Conclusion: High temperature sand fried processing can decrease the protein and peptide identifications of Manis Squama, but significantly increase the identifications from Keratins and other structural proteins, and significantly increase the number of deamidation, which might help to increase the releasing and dissolution of soluble proteins and peptides. In this study, we provided important evidences on revealing the effect of processing on the chemical constituents changing in Manis Squama, also provided ideas and methods for searching and evaluation of Manis Squama alternative resources.