Metabolic changes in Klebsiella oxytoca in response to low oxidoreduction potential, as revealed by comparative proteomic profiling integrated with flux balance analysis

Influence of redox potential on the accumulation of poly(3-hydroxybutyrate) by Bacillus megaterium

The main goal of the present study was to evaluate the oxidation-reduction potential (ORP) on the production of poly(3-hydroxybutyrate) (P(3HB)) by Bacillus megaterium. Each microorganism has an optimal ORP range, and changes to the culture medium's ORP may redistribute the cell's metabolic flux, as such, the measurement and control of the ORP profile allows one to, in a way, manipulate the microbial metabolism, affecting the expression of certain enzymes and allowing for better control over the fermentative process. The ORP tests were carried out in a fermentation vessel coupled with an ORP probe, containing 1 L of mineral medium added with agroindustry byproducts (60% v/v of confectionery wastewater, and 40% v/v of rice parboiling water). The system's temperature was kept at 30 °C, with an agitation speed of 500 rpm. The vessel's airflow rate was controlled via a solenoid pump based on the ORP probe's data. Different ORP values were evaluated to verify their impact on biomass and polymer production. Cultures using OPR levels of 0 mV displayed the highest amounts of total biomass (5.00 g L^-1) when compared to - 20 mV and - 40 mV (2.90 g L^-1 and 0.53 g L^-1, respectively). Similar results were also found for P(3HB)-to-biomass ratio, with polymer concentration being reduced when using ORP levels below 0 mV and with a maximum amount of polymer-to-biomass ratio of 69.87% after 48 h of culture. Furthermore, it was possible to observe that the culture's pH can also affect total biomass and polymer concentration, albeit to a lesser extent. Thus, when considering the data found during this study, it is possible to observe that ORP values can greatly impact B. megaterium cell's metabolism. Furthermore, the measurement and control of ORP levels may be an invaluable asset when trying to maximize polymer production under different culture conditions.

Enforcing ATP hydrolysis enhanced anaerobic glycolysis and promoted solvent production in Clostridium acetobutylicum

Background

The intracellular ATP level is an indicator of cellular energy state and plays a critical role in regulating cellular metabolism. Depletion of intracellular ATP in (facultative) aerobes can enhance glycolysis, thereby promoting end product formation. In the present study, we examined this s trategy in anaerobic ABE (acetone-butanol-ethanol) fermentation using Clostridium acetobutylicum DSM 1731.

Results

Following overexpression of atpAGD encoding the subunits of water-soluble, ATP-hydrolyzing F₁-ATPase, the intracellular ATP level of 1731(pITF₁) was significantly reduced compared to control 1731(pIMP1) over the entire batch fermentation. The glucose uptake was markedly enhanced, achieving a 78.8% increase of volumetric glucose utilization rate during the first 18 h. In addition, an early onset of acid re-assimilation and solventogenesis in concomitant with the decreased intracellular ATP level was evident. Consequently, the total solvent production was significantly improved with remarkable increases in yield (14.5%), titer (9.9%) and productivity (5.3%). Further genome-scale metabolic modeling revealed that many metabolic fluxes in 1731(pITF₁) were significantly elevated compared to 1731(pIMP1) in acidogenic phase, including those from glycolysis, tricarboxylic cycle, and pyruvate metabolism; this indicates significant metabolic changes in response to intracellular ATP depletion.

Conclusions

In C. acetobutylicum DSM 1731, depletion of intracellular ATP significantly increased glycolytic rate, enhanced solvent production, and resulted in a wide range of metabolic changes. Our findings provide a novel strategy for engineering solvent-producing C. acetobutylicum, and many other anaerobic microbial cell factories.

Supplementary Information

The online version contains supplementary material available at 10.1186/s12934-021-01639-7.

Petunidin-Based Anthocyanin Relieves Oxygen Stress in Lactobacillus plantarum ST-III

Application of probiotics in the food industry has been hampered by their sensitivity to challenging conditions that reduce their vitality in food matrices. A lot of attempts have been made to promote the growth of these probiotics in the aspect of nutrition demands. Among the other adverse conditions, oxygen stress can restrict the growth of probiotics and has not yet been paid enough attention to. In this study, the effect of a petunidin-based anthocyanin (ACN) on the growth of probiotic Lactobacillus plantarum ST-III was investigated under oxygen stress. The growth of ST-III was analyzed through spot assay on agar plates as well as plating-based enumeration of the viable cells in the liquid culture. Results indicated that ACN could efficiently improve the growth of ST-III under oxygen stress, whereas no effect was observed in the absence of oxygen stress. Further investigations indicated that ACN reduced the oxido-reduction potential of the culture; meanwhile, it exerted a positive transcriptional regulation on the thioredoxin system of ST-III, leading to a decrease in reactive oxygen species accumulation within the cells. Moreover, ACN enabled the growth of ST-III in reconstituted skim milk and promoted the formation of milk clots. These results revealed the role of a petunidin-based ACN in oxygen stress relief and highlighted its potential in manufacture and preservation of L. plantarum-based dairy products.

Importance of consideration of oxidoreduction potential as a critical quality parameter in food industries

There are many intrinsic and extrinsic factors affecting the nutritional, organoleptic, microbial-enzymatic and physicochemical characteristics of food products. Some of these factors are commonly considered by food processors such as the temperature, water activity, pH, dissolved oxygen and chemical composition, while others are less considered such as the oxidoreduction potential (E_h). This latter factor is an intrinsic electrochemical parameter expressing the tendency of the substance/medium to give or receive electrons. Contrary to what is expected, the important role of E_h is not limited to inorganic chemistry, metallic chemistry, natural water, and wastewater treatment fields but it also covers many domains in biology such as metabolic engineering, enzymatic functions, food safety, and biotechnology. Unfortunately, although the critical roles of E_h in several key reactions occurred in biological media such as food and biotechnological products, its application or controlling is still uncommon or mis-considered by food processors. The lack of specific studies and reviews concerning the E_h and its influences on the quality parameters of products could be a reason for this lack of interest from the side of food processors. Recent studies reported the potential application of this parameter in novel food processing techniques such as reducing atmosphere drying (RAD) of food products and reducing atmosphere packaging (RAP) of fresh food products for preserving the quality attributes and extending the shelf-life of food products. This paper aims to help the technical and operational personnel working in food industry sectors as well as the scientific community to have an updated and a comprehensible review about the E_h parameter permitting its consideration for potential applications in food industries.

The effect of zerovalent iron on the microbial degradation of hexabromocyclododecane

Hexabromocyclododecane (HBCD), a commonly used brominated flame retardant (BFR), has been listed as a persistent organic pollutant (POP). In order to remediate HBCD in the environment, the influence of microscale zerovalent iron (MZVI) on the HBCD degrading microcosm was evaluated. In the acclimated microcosm collected from river sediment, 49% of HBCD was initially removed through adsorption and then 30% of HBCD was biodegraded through non-debromination processes. In contrast to MZVI only, over 60% of HBCD was gradually degraded by MZVI through a debromination reaction. In the microcosm-MZVI combined system, the biodegradation ability of the microcosm was inhibited. The aqueous chemistry was changed by the addition of MZVI, which led to the alteration of microbial composition and biodegradation ability. These better understandings can facilitate an evaluation of the impact of MZVI on HBCD biodegradation when ZVI was used to remediate this BFR.

Natural inactivation of Escherichia coli in anaerobic and reduced groundwater

AIMS

Inactivation rates of Escherichia coli in groundwater have most often been determined in aerobic and oxidized systems. This study examined E. coli inactivation rates in anaerobic and extremely reduced groundwater systems that have been identified as recharge zones.

METHODS AND RESULTS

Groundwater from six artesian wells was diverted to above-ground, flow-through mesocosms that contained laboratory grown E. coli in diffusion chambers. All groundwater was anaerobic and extremely reduced (ORP < -300 mV). Cells were plated onto mTEC agar during 21-day incubation periods. All data fit a bi-phasic inactivation model, with >95% of the E. coli population being inactivated <11·0 h (mean k = 0·488 ±0·188 h(-1) ).

CONCLUSIONS

The groundwater geochemical conditions enhanced the inactivation of E. coli to rates approx. 21-fold greater than previously published inactivation rate in groundwater (mean k = 0·023 ± 0·030 h(-1) ). Also, mTEC agar inhibits E. coli growth following exposure to anaerobic and reduced groundwater.

SIGNIFICANCE AND IMPACT OF THE STUDY

Aquifer recharge zones with geochemical characteristics observed in this study complement above-ground engineered processes (e.g. filtration, disinfection), while increasing the overall indicator micro-organism log-reduction rate of a facility.

Reduced catabolic protein expression in Clostridium butyricum DSM 10702 correlate with reduced 1,3-propanediol synthesis at high glycerol loading

Higher initial glycerol loadings (620 mM) have a negative effect on growth and 1,3-propanediol (1,3-PDO) synthesis in Clostridium butyricum DSM 10702 relative to lower initial glycerol concentrations (170 mM). To help understand metabolic shifts associated with elevated glycerol, protein expression levels were quantified by LC/MS/MS analyses. Thirty one (31) proteins involved in conversion of glycerol to 1,3-PDO and other by-products were analyzed by multiple reaction monitoring (MRM). The analyses revealed that high glycerol concentrations reduced cell growth. The expression levels of most proteins in glycerol catabolism pathways were down-regulated, consistent with the slower growth rates observed. However, at high initial glycerol concentrations, some of the proteins involved in the butyrate synthesis pathways such as a putative ethanol dehydrogenase (CBY_3753) and a 3-hydroxybutyryl-CoA dehydrogenase (CBY_3045) were up-regulated in both exponential and stationary growth phases. Expression levels of proteins (CBY_0500, CBY_0501 and CBY_0502) involved in the reductive pathway of glycerol to 1,3-PDO were consistent with glycerol consumption and product concentrations observed during fermentation at both glycerol concentrations, and the molar yields of 1,3-PDO were similar in both cultures. This is the first report that correlates expression levels of glycerol catabolism enzymes with synthesis of 1,3-PDO in C. butyricum. The results revealed that significant differences in the expression of a small subset of proteins were observed between exponential and stationary growth phases at both low and high glycerol concentrations.