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Shi J, Che J, Sun X, Zeng X, Du Q, Guo Y, Wu Z, Pan D. Transcriptomic Responses to Nitrite Degradation by Limosilactobacillus fermentum RC4 and Effect of ndh Gene Overexpression on Nitrite Degradation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13156-13164. [PMID: 37624070 DOI: 10.1021/acs.jafc.3c03066] [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: 08/26/2023]
Abstract
The excessive nitrite residue may increase cell damage and cancer risk. Limosilactobacillu fermentum RC4 exhibited excellent nitrite degradation ability. Herein, the molecular mechanism of nitrite degradation by L. fermentum RC4 was studied by integrating scanning electron microscopy analysis, transcriptomics, and gene overexpression. The results demonstrated that the gene profile of RC4 cultured in MRS broth with 0, 100, and 300 mg/L NaNO2 varied considerably; RC4 responded to nitrite degradation by regulating pyruvate metabolism, energy synthesis, nitrite metabolism, redox equilibrium, protein protection, and signaling. High nitrite concentrations affected the morphology of RC4 with a longer phenotype, rough and wrinkle cell and reduced cell surface hydrophobicity. Moreover, an up-regulated expression of gene ndh encoding NADH dehydrogenase, which provides electrons for nitrite reduction by catalyzing NADH, was identified when RC4 was exposed to nitrite. Overexpression of ndh in RC4 increased the nitrite degradation rate by 2-9.5% in MRS broth with 100 mg/L NaNO2. Thus, the findings of this study could be helpful for the application of L. fermentum to reduce nitrite residues and improve food safety in fermented food products.
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Affiliation(s)
- Jingjing Shi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
| | - Jiahao Che
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
| | - Xiaoqian Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
| | - Qiwei Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
| | - Yuxing Guo
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
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Maritan E, Gallo M, Srutkova D, Jelinkova A, Benada O, Kofronova O, Silva-Soares NF, Hudcovic T, Gifford I, Barrick JE, Schwarzer M, Martino ME. Gut microbe Lactiplantibacillus plantarum undergoes different evolutionary trajectories between insects and mammals. BMC Biol 2022; 20:290. [PMID: 36575413 PMCID: PMC9795633 DOI: 10.1186/s12915-022-01477-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Accepted: 11/23/2022] [Indexed: 12/28/2022] Open
Abstract
BACKGROUND Animals form complex symbiotic associations with their gut microbes, whose evolution is determined by an intricate network of host and environmental factors. In many insects, such as Drosophila melanogaster, the microbiome is flexible, environmentally determined, and less diverse than in mammals. In contrast, mammals maintain complex multispecies consortia that are able to colonize and persist in the gastrointestinal tract. Understanding the evolutionary and ecological dynamics of gut microbes in different hosts is challenging. This requires disentangling the ecological factors of selection, determining the timescales over which evolution occurs, and elucidating the architecture of such evolutionary patterns. RESULTS We employ experimental evolution to track the pace of the evolution of a common gut commensal, Lactiplantibacillus plantarum, within invertebrate (Drosophila melanogaster) and vertebrate (Mus musculus) hosts and their respective diets. We show that in Drosophila, the nutritional environment dictates microbial evolution, while the host benefits L. plantarum growth only over short ecological timescales. By contrast, in a mammalian animal model, L. plantarum evolution results to be divergent between the host intestine and its diet, both phenotypically (i.e., host-evolved populations show higher adaptation to the host intestinal environment) and genomically. Here, both the emergence of hypermutators and the high persistence of mutated genes within the host's environment strongly differed from the low variation observed in the host's nutritional environment alone. CONCLUSIONS Our results demonstrate that L. plantarum evolution diverges between insects and mammals. While the symbiosis between Drosophila and L. plantarum is mainly determined by the host diet, in mammals, the host and its intrinsic factors play a critical role in selection and influence both the phenotypic and genomic evolution of its gut microbes, as well as the outcome of their symbiosis.
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Affiliation(s)
- Elisa Maritan
- grid.5608.b0000 0004 1757 3470Department of Comparative Biomedicine and Food Science, University of Padua, Padua, Italy
| | - Marialaura Gallo
- grid.5608.b0000 0004 1757 3470Department of Comparative Biomedicine and Food Science, University of Padua, Padua, Italy
| | - Dagmar Srutkova
- grid.418800.50000 0004 0555 4846Laboratory of Gnotobiology, Institute of Microbiology of the Czech Academy of Sciences, Novy Hradek, Czech Republic
| | - Anna Jelinkova
- grid.418800.50000 0004 0555 4846Laboratory of Gnotobiology, Institute of Microbiology of the Czech Academy of Sciences, Novy Hradek, Czech Republic
| | - Oldrich Benada
- grid.418800.50000 0004 0555 4846Laboratory of Molecular Structure Characterization, Institute of Microbiology of the Czech Academy of Sciences, Prague, Czech Republic
| | - Olga Kofronova
- grid.418800.50000 0004 0555 4846Laboratory of Molecular Structure Characterization, Institute of Microbiology of the Czech Academy of Sciences, Prague, Czech Republic
| | - Nuno F. Silva-Soares
- grid.5608.b0000 0004 1757 3470Department of Comparative Biomedicine and Food Science, University of Padua, Padua, Italy
| | - Tomas Hudcovic
- grid.418800.50000 0004 0555 4846Laboratory of Gnotobiology, Institute of Microbiology of the Czech Academy of Sciences, Novy Hradek, Czech Republic
| | - Isaac Gifford
- grid.89336.370000 0004 1936 9924Department of Molecular Biosciences, The University of Texas at Austin, Austin, TX USA
| | - Jeffrey E. Barrick
- grid.89336.370000 0004 1936 9924Department of Molecular Biosciences, The University of Texas at Austin, Austin, TX USA
| | - Martin Schwarzer
- grid.418800.50000 0004 0555 4846Laboratory of Gnotobiology, Institute of Microbiology of the Czech Academy of Sciences, Novy Hradek, Czech Republic
| | - Maria Elena Martino
- grid.5608.b0000 0004 1757 3470Department of Comparative Biomedicine and Food Science, University of Padua, Padua, Italy
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Metabolomics Analysis for Nitrite Degradation by the Metabolites of Limosilactobacillus fermentum RC4. Foods 2022; 11:foods11071009. [PMID: 35407096 PMCID: PMC8997746 DOI: 10.3390/foods11071009] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 03/16/2022] [Accepted: 03/24/2022] [Indexed: 02/01/2023] Open
Abstract
Nitrite (NIT), a commonly used food additive, especially in pickled and cured vegetables and meat products, might cause acute and chronic diseases. Fermentation with lactic acid bacteria (LAB) is an effective method for degrading NIT and improving the flavor of pickled and cured foods. In this study, Limosilactobacillus fermentum (L. fermentum) RC4 with a high NIT degradation ability was found to degrade NIT in a new manner when compared with reported enzymatic and acid degradation, namely, metabolite degradation during fermentation in MRS broth, which shows a synergistic effect with acid to increase NIT degradation. Liquid chromatography–mass spectrometry analysis identified 134 significantly different metabolites, of which 11 metabolites of L. fermentum RC4, namely, γ-aminobutyric acid (GABA), isocitric acid, D-glucose, 3-methylthiopropionic acid (MTP), N-formyl-L-methionine, dimethyl sulfone (MSM), D-ribose, mesaconate, trans-aconitic acid, L-lysine, and carnosine, showed significant NIT degradation effects compared with the control group (MRS broth). Verification experiments showed that adding the above 11 metabolites to 100 mg/L NIT and incubating for 24 h resulted in NIT degradation rates of 5.07%, 4.41%, 6.08%, 16.93%, 5.28%, 2.41%, 0.93%, 18.93%, 12.25%, 6.42%, and 3.21%, respectively. Among these, three metabolites, namely, mesaconate, MTP, and trans-aconitic acid, showed efficient NIT degradation abilities that might be related to the degradation mechanism involving decarboxylation reactions. This is the first systematic study of NIT degradation by LAB, resulting in the identification of a new metabolite degradation pathway and three efficient NIT degradation metabolites.
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Huang YY, Liu DM, Jia XZ, Liang MH, Lu Y, Liu J. Whole genome sequencing of Lactobacillus plantarum DMDL 9010 and its effect on growth phenotype under nitrite stress. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111778] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Guo X, Liu B, Gao L, Zhou Y, Shan Y, Lü X. Isolation of nitrite-degrading strains from Douchi and their application to degrade high nitrite in Jiangshui. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:219-225. [PMID: 29855042 DOI: 10.1002/jsfa.9163] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 05/09/2018] [Accepted: 05/26/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Excessive nitrite in food is potentially harmful to human health because of carcinogenic effects caused by its nitroso-derivatives. Douchi, which widely distributed throughout the country, is a traditional solid fermented soybean food with low nitrite content. RESULTS In this study, bacteria which can degrade nitrite were isolated from Douchi and identified from their 16S rDNA sequences. Acinetobacter guillouiae, Acinetobacter bereziniae, Bacillus subtilis, Bacillus tequilensis, Bacillus amyloliquefaciens, Bacillus licheniformis, Bacillus aryabhattai and Bacillus methylotrophicus were selected. It was shown that all strains were able to degrade nitrite to some extent, including Bacillus subtilis NDS1, which was able to degrade 99.41% of nitrite. The enzyme activities of these strains were determined at 24 and 48 h and were shown to correspond with their nitrite degradation rates. The strains were used to inoculate Jiangshui, a kind of traditional fermented vegetable from northwest China that often has a high nitrite content. Of the strains tested, Bacillus subtilis NDS1, Bacillus tequilensis NDS3, Acinetobacter bereziniae NDS4, Bacillus subtilis NDS6, and Bacillus subtilis NDS12 were able to degrade nitrite in Jiangshui more rapidly, with Acinetobacter bereziniae NDS4 degrading almost all nitrite in 48 h compared with 180 h of control. CONCLUSION These results indicate that the selected strains have potential to be used as nitrite-degrading agents in food. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Xing Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Bianfang Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Lina Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yuan Zhou
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yuanyuan Shan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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