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当前位置: 首页 > 文章 > 褐黄血蜱卵蛋白质组分析 畜牧兽医学报 2019 (3) 627-636
Position: Home > Articles > Proteomics Analysis of Haemaphysalis flava Eggs Chinese Journal of Animal and Veterinary Sciences 2019 (3) 627-636

褐黄血蜱卵蛋白质组分析

作  者：
徐律;程天印
单  位：
湖南畜禽安全生产协同创新中心;湖南农业大学动物医学院;兽用蛋白质工程疫苗湖南省重点实验室
关键词：
褐黄血蜱;卵;液相色谱-串联质谱;卵黄蛋白原;特异性肽段
摘  要：
本研究旨在探明褐黄血蜱卵内蛋白组分,揭示蜱胚胎发育中的关键营养物质,为筛选可干扰胚胎发育的抗原分子奠定基础。采用液相色谱-串联质谱法对新鲜褐黄血蜱的卵蛋白成分进行分析,基于该蜱的唾液腺转录组翻译文库、中肠转录组翻译文库和Uniprot数据库对各蛋白成分进行鉴定。结果显示:从褐黄血蜱卵黄蛋白提取液中检出特异性肽段221条,由此鉴定蛋白53种,其中高可信蛋白12种,能够确定的功能蛋白有肌动蛋白(actin)和卵黄蛋白原Ⅱ(vitellogenin 2,Vg-2),且Vg-2与卵黄蛋白(vitellins, Vn)一级结构相同。蜱卵原生质所含蛋白较少;Vg-2是蜱卵内存在的唯一一种卵黄蛋白原。
译  名：
Proteomics Analysis of Haemaphysalis flava Eggs
作  者：
XU Lü;CHENG Tianyin;College of Veterinary Medicine, Hunan Agricultural University;Hunan Co-Innovation Center of Animal Production Safety;Hunan Provincial Key Laboratory of Protein Engineering in Animal Vaccines;
单  位：
XU Lü%CHENG Tianyin%College of Veterinary Medicine, Hunan Agricultural University%Hunan Co-Innovation Center of Animal Production Safety%Hunan Provincial Key Laboratory of Protein Engineering in Animal Vaccines
关键词：
Haemaphysalis flava;;egg;;LC-MS/MS;;vitellogenin;;unique peptide
摘  要：
The protein components of Haemaphysalis flava eggs were investigated, and the key nutrients were analyzed in the development of embryo, in order to lay a foundation for screening antigen molecules that can interfere with embryonic development. Firstly, the egg protein components of fresh Haemaphysalis flava were analyzed by LC-MS/MS, and based on the salivary gland transcriptome translation library, the midgut transcriptome translation library and the Uniprot database, each protein components were identified. A total of 221 unique peptides were detected from the yolk protein extract of Haemaphysalis flava, and 53 kinds of proteins were identified, among which 12 were highly confident proteins. The functional proteins that can be identified were actin and vitellogenin 2(Vg-2). Vg-2 is completely same with the primary structure of vitellins(Vn). The protoplasts of the eggs contain less protein, and there is only one type of vitellogenin(Vg-2).

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