title: Proteomic analysis of coffee grains exposed to different drying process.
abstract: Many biochemical events occur inside grains during post-harvest processes. Several methods have been developed to relate the chemical composition of the coffee grain to the beverage quality, including identification of possible molecular markers for flavor characterizing. This study was aimed at evaluating the changes in the proteomic profile of pulped and natural C. arabica grains dried in a yard or dryer at 60°C. It was observed that fruits dried in a dryer at 60°C showed an altered proteomic profile, with a reduction in the most abundant proteins compared to those yard-dried grains. Among the identified proteins, those involved in the metabolism of sugars and stress response were highlighted. Results have shown that post-harvest processes that impact coffee quality are related to changes in protein abundance, indicating that proteomic analysis may be effective in the identification of biochemical changes in coffee grains subjected to different post-harvest processes.
authors.affiliation: Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil. Electronic address: kalynkagabriella@yahoo.com.br.
authors.forename: Kalynka Gabriella do
authors.initials: KGD
authors.lastname: Livramento
authors.affiliation: Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil. Electronic address: flavioborem@deg.ufla.br.
authors.forename: Flávio Meira
authors.initials: FM
authors.lastname: Borém
authors.affiliation: Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil. Electronic address: acjose@dcf.ufla.br.
authors.forename: Anderson Cleiton
authors.initials: AC
authors.lastname: José
authors.affiliation: Federal University of Para, Belém, PA, Brazil. Electronic address: agenorvaladares@yahoo.com.br.
authors.forename: Agenor Valadares
authors.initials: AV
authors.lastname: Santos
authors.affiliation: State University of Minas Gerais, Passos, MG, Brazil. Electronic address: delivramento@yahoo.com.br.
authors.forename: Darlan Einstein do
authors.initials: DED
authors.lastname: Livramento
authors.affiliation: Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil. Electronic address: jdalves@dbi.ufla.br.
authors.forename: José Donizeti
authors.initials: JD
authors.lastname: Alves
authors.affiliation: Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil. Electronic address: luciano@dqi.ufla.br.
authors.forename: Luciano Vilela
authors.initials: LV
authors.lastname: Paiva
mesh_terms: D001609:Beta-Globulins / Q000032:analysis; D040503:Coffea / Q000737:chemistry*; D003069:Coffee / Q000737:chemistry*; D003890:Desiccation; D005511:Food Handling; D005987:Glyceraldehyde-3-Phosphate Dehydrogenases / Q000032:analysis; D006360:Heat-Shock Proteins / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis; D040901:Proteomics; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; D053719:Tandem Mass Spectrometry; D005957:UTP-Glucose-1-Phosphate Uridylyltransferase / Q000032:analysis; D000519:alpha-Galactosidase / Q000032:analysis
chemical_list: D001609:Beta-Globulins; D003069:Coffee; D006360:Heat-Shock Proteins; D010940:Plant Proteins; D005987:Glyceraldehyde-3-Phosphate Dehydrogenases; D005957:UTP-Glucose-1-Phosphate Uridylyltransferase; D000519:alpha-Galactosidase
keywords: Acetonitrile (Pubmed CID: 6342); Ammonium bicarbonate (Pubmed CID: 14013); Ammonium sulfate (Pubmed CID: 6097028); Beverage quality; Coffea arabica; Coomassie blue G250 (Pubmed CID: 6333920); Dithiothreitol (Pubmed CID: 19001); Iodoacetamide (Pubmed CID: 3727); Proteome; Thiourea (Pubmed CID: 2723790); Two-dimensional electrophoresis; Urea (Pubmed CID: 1176); α-Cyano-4-hydroxycinnamic acid (Pubmed CID: 5328791)