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Peng C, Tang J, Zhou X, Zhou H, Zhang Y, Wang S, Wang W, Xiang W, Zhang Q, Yu X, Cai T. Quantitative proteomic analysis reveals the mechanism and key esterase of β-cypermethrin degradation in a bacterial strain from fermented food. PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY 2024; 201:105858. [PMID: 38685237 DOI: 10.1016/j.pestbp.2024.105858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 03/01/2024] [Accepted: 03/07/2024] [Indexed: 05/02/2024]
Abstract
Beta-cypermethrin (β-CY) residues in food are an important threat to human health. Microorganisms can degrade β-CY residues during fermentation of fruits and vegetables, while the mechanism is not clear. In this study, a comprehensively investigate of the degradation mechanism of β-CY in a food microorganism was conducted based on proteomics analysis. The β-CY degradation bacteria Gordonia alkanivorans GH-1 was derived from fermented Pixian Doubanjiang. Its crude enzyme extract could degrade 77.11% of β-CY at a concentration of 45 mg/L within 24 h. Proteomics analysis revealed that the ester bond of β-CY is broken under the action of esterase to produce 3-phenoxy benzoic acid, which was further degraded by oxidoreductase and aromatic degrading enzyme. The up-regulation expression of oxidoreductase and esterase was confirmed by transcriptome and quantitative reverse transcription PCR. Meanwhile, the expression of esterase Est280 in Escherichia coli BL21 (DE3) resulted in a 48.43% enhancement in the degradation efficiency of β-CY, which confirmed that this enzyme was the key enzyme in the process of β-CY degradation. This study reveals the degradation mechanism of β-CY by microorganisms during food fermentation, providing a theoretical basis for the application of food microorganisms in β-CY residues.
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Affiliation(s)
- Chuanning Peng
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China
| | - Jie Tang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China; Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 610039, Sichuan, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu 610039, China.
| | - Xuerui Zhou
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China
| | - Hu Zhou
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China
| | - Yingyue Zhang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China
| | - Su Wang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China
| | - Wanting Wang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China
| | - Wenliang Xiang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China; Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 610039, Sichuan, China
| | - Qing Zhang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China; Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 610039, Sichuan, China
| | - Xuan Yu
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China; Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 610039, Sichuan, China
| | - Ting Cai
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China; Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 610039, Sichuan, China
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Chaudhary V, Kumar M, Chauhan C, Sirohi U, Srivastav AL, Rani L. Strategies for mitigation of pesticides from the environment through alternative approaches: A review of recent developments and future prospects. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2024; 354:120326. [PMID: 38387349 DOI: 10.1016/j.jenvman.2024.120326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 01/14/2024] [Accepted: 02/08/2024] [Indexed: 02/24/2024]
Abstract
Chemical-based peticides are having negative impacts on both the healths of human beings and plants as well. The World Health Organisation (WHO), reported that each year, >25 million individuals in poor nations are having acute pesticide poisoning cases along with 20,000 fatal injuries at global level. Normally, only ∼0.1% of the pesticide reaches to the intended targets, and rest amount is expected to come into the food chain/environment for a longer period of time. Therefore, it is crucial to reduce the amounts of pesticides present in the soil. Physical or chemical treatments are either expensive or incapable to do so. Hence, pesticide detoxification can be achieved through bioremediation/biotechnologies, including nano-based methodologies, integrated approaches etc. These are relatively affordable, efficient and environmentally sound methods. Therefore, alternate strategies like as advanced biotechnological tools like as CRISPR Cas system, RNAi and genetic engineering for development of insects and pest resistant plants which are directly involved in the development of disease- and pest-resistant plants and indirectly reduce the use of pesticides. Omics tools and multi omics approaches like metagenomics, genomics, transcriptomics, proteomics, and metabolomics for the efficient functional gene mining and their validation for bioremediation of pesticides also discussed from the literatures. Overall, the review focuses on the most recent advancements in bioremediation methods to lessen the effects of pesticides along with the role of microorganisms in pesticides elimination. Further, pesticide detection is also a big challenge which can be done by using HPLC, GC, SERS, and LSPR ELISA etc. which have also been described in this review.
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Affiliation(s)
- Veena Chaudhary
- Department of Chemistry, Meerut College, Meerut, Uttar-Pradesh, India
| | - Mukesh Kumar
- Department of Floriculture and Landscaping Architecture, College of Horticulture, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh, India
| | - Chetan Chauhan
- Department of Floriculture and Landscaping Architecture, College of Horticulture, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh, India
| | - Ujjwal Sirohi
- National Institute of Plant Genome Research, New Delhi, India
| | - Arun Lal Srivastav
- Chitkara University School of Engineering and Technology, Chitkara University, Himachal Pradesh, India.
| | - Lata Rani
- Chitkara School of Pharmacy, Chitkara University, Himachal Pradesh, India
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Yu X, Wang S, Tang J, Zhang Y, Zhou X, Peng C, Chen X, Zhang Q. Microbial Fermentation as an Efficient Method for Eliminating Pyrethroid Pesticide Residues in Food: A Case Study on Cyfluthrin and Aneurinibacillus aneurinilyticus D-21. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:4393-4404. [PMID: 38359781 DOI: 10.1021/acs.jafc.3c09024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/17/2024]
Abstract
The microbial fermentation of food has emerged as an efficient means to eliminate pesticide residues in agricultural products; however, the specific degradation characteristics and mechanisms remain unclear. In this study, a Gram-positive bacterium, Aneurinibacillus aneurinilyticus D-21, isolated from fermented Pixian Douban samples exhibited the capability to degrade 45 mg/L of cyfluthrin with an efficiency of 90.37%. Product analysis unveiled a novel cyfluthrin degradation pathway, involving the removal of the cyanide group and ammoniation of the ester bond into an amide. Whole genome analysis discovered the enzymes linked to cyfluthrin degradation, including nitrilase, esterase, carbon-nitrogen ligases, and enzymes associated with aromatic degradation. Additionally, metabolome analysis identified 140 benzenoids distributed across various aromatic metabolic pathways, further substantiating D-21's catabolic capability toward aromatics. This study underscores the exceptional pyrethroid degradation prowess of A. aneurinilyticus D-21, positioning it as a promising candidate for the biotreatment of pesticide residues in food systems.
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Affiliation(s)
- Xuan Yu
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
- Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 610039, Sichuan, China
| | - Su Wang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
| | - Jie Tang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
- Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 610039, Sichuan, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu 610039, Sichuan, China
| | - Yingyue Zhang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
| | - Xuerui Zhou
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
| | - Chuanning Peng
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
| | - Xuejiao Chen
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
- Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 610039, Sichuan, China
| | - Qing Zhang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
- Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 610039, Sichuan, China
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Zhang Y, Tang J, Wang S, Zhou X, Peng C, Zhou H, Wang D, Lin H, Xiang W, Zhang Q, Cai T, Yu X. Mechanism of deltamethrin biodegradation by Brevibacillus parabrevis BCP-09 with proteomic methods. CHEMOSPHERE 2024; 350:141100. [PMID: 38171393 DOI: 10.1016/j.chemosphere.2023.141100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 11/02/2023] [Accepted: 12/30/2023] [Indexed: 01/05/2024]
Abstract
Ester-containing deltamethrin pesticides are widely used in farmland and have inevitable side effects on the biosphere and human health. Microbia have been used for efficient degradation of deltamethrin, but the related mechanism and enzyme characteristics have not been elucidated. In this study, a species Brevibacillus parabrevis BCP-09 could degrade up to 75 mg L-1 deltamethrin with a degradation efficiency of 95.41%. Proteomic and genomic methods were used to explore its degradation mechanism. Enzymes belonged to hydrolases, oxidases and aromatic compound degrading enzymes were expressed enhanced and might participate in the deltamethrin degradtion. RT-PCR experiment and enzyme activity analysis verified the degradation of deltamethrin by bacterial protein. Additionally, the formation of endospores can help strain BCP-09 resist the toxicity of deltamethrin and enhance its degradation. This study supplies a scientific evidence for the application of Brevibacillus parabrevis BCP-09 in the bioremediation of environmental pollution and enriches the resources of deltamethrin-biodegradable proteins.
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Affiliation(s)
- Yingyue Zhang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, Sichuan, China
| | - Jie Tang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, Sichuan, China; Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 610039, Sichuan, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu, 610039, China.
| | - Su Wang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, Sichuan, China
| | - Xuerui Zhou
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, Sichuan, China
| | - Chuanning Peng
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, Sichuan, China
| | - Hu Zhou
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, Sichuan, China
| | - Dan Wang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, Sichuan, China
| | - Haoran Lin
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, Sichuan, China
| | - Wenliang Xiang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, Sichuan, China; Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 610039, Sichuan, China
| | - Qing Zhang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, Sichuan, China; Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 610039, Sichuan, China
| | - Ting Cai
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, Sichuan, China; Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 610039, Sichuan, China
| | - Xuan Yu
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, Sichuan, China; Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 610039, Sichuan, China
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