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Adaptation of Lacticaseibacillus rhamnosus CM MSU 529 to Aerobic Growth: A Proteomic Approach. Microorganisms 2023; 11:microorganisms11020313. [PMID: 36838278 PMCID: PMC9963975 DOI: 10.3390/microorganisms11020313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/18/2023] [Accepted: 01/19/2023] [Indexed: 01/27/2023] Open
Abstract
The study describes the effect of aerobic conditions on the proteome of homofermentative lactic acid bacterium Lacticaseibacillus rhamnosus CM MSU 529 grown in a batch culture. Aeration caused the induction of the biosynthesis of 43 proteins, while 14 proteins were downregulated as detected by label-free LC-MS/MS. Upregulated proteins are involved in oxygen consumption (Pox, LctO, pyridoxine 5'-phosphate oxidase), xylulose 5-phosphate conversion (Xfp), pyruvate metabolism (PdhD, AlsS, AlsD), reactive oxygen species (ROS) elimination (Tpx, TrxA, Npr), general stress response (GroES, PfpI, universal stress protein, YqiG), antioxidant production (CysK, DkgA), pyrimidine metabolism (CarA, CarB, PyrE, PyrC, PyrB, PyrR), oligopeptide transport and metabolism (OppA, PepO), and maturation and stability of ribosomal subunits (RbfA, VicX). Downregulated proteins participate in ROS defense (AhpC), citrate and pyruvate consumption (CitE, PflB), oxaloacetate production (AvtA), arginine synthesis (ArgG), amino acid transport (GlnQ), and deoxynucleoside biosynthesis (RtpR). The data obtained shed light on mechanisms providing O2-tolerance and adaptation to aerobic conditions in strain CM MSU 529. The biosynthesis of 39 from 57 differentially abundant proteins was shown to be O2-sensitive in lactic acid bacteria for the first time. To our knowledge this is the first study on the impact of aerobic cultivation on the proteome of L. rhamnosus.
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Yao Q, Xie T, Fu Y, Wan J, Zhang W, Gao X, Huang J, Sun D, Zhang F, Bei W, Lei L, Liu F. The CpxA/CpxR two-component system mediates regulation of Actinobacillus pleuropneumoniae cold growth. Front Microbiol 2022; 13:1079390. [PMID: 36619992 PMCID: PMC9816388 DOI: 10.3389/fmicb.2022.1079390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Accepted: 12/09/2022] [Indexed: 12/24/2022] Open
Abstract
Introduction To survive in various hostile environments, two-component system is an adaptive mechanism for diverse bacteria. Activity of the CpxA/CpxR two-component system contributes to coping with different stimuli, such as pH, osmotic and heat stress. Methods However, the role of the CpxA/CpxR system in cold resistance is little-known. In this study, we showed that CpxA/CpxRwas critical for A. pleuropneumoniae growth under cold stress. Results β-Galactosidaseanalysis showed that CpxA/CpxR positively regulated the predicted cold stress gene cspC. The mutant for cold stress gene cspC was impaired in the optimal growth of A. pleuropneumoniae under cold stress. Furthermore, electrophoretic mobility shift assays demonstrated that CpxR-P could directly regulate the transcription of the cold stress gene cspC. Discussion These results presented in this study illustrated that the CpxA/CpxR system plays an important role in cold resistance by upregulating expression of CspC. The data give new insights into how A. pleuropneumoniae survives in cold stress.
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Affiliation(s)
- Qing Yao
- College of Animal Sciences, Yangtze University, Jingzhou, Hubei, China
| | - Tingting Xie
- College of Animal Sciences, Yangtze University, Jingzhou, Hubei, China
| | - Yu Fu
- College of Animal Sciences, Yangtze University, Jingzhou, Hubei, China
| | - Jiajia Wan
- College of Animal Sciences, Yangtze University, Jingzhou, Hubei, China
| | - Wendie Zhang
- College of Animal Sciences, Yangtze University, Jingzhou, Hubei, China
| | - Xuejun Gao
- College of Animal Sciences, Yangtze University, Jingzhou, Hubei, China
| | - Jing Huang
- School of Foreign Languages, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Diangang Sun
- College of Animal Sciences, Yangtze University, Jingzhou, Hubei, China
| | - Fuxian Zhang
- College of Animal Sciences, Yangtze University, Jingzhou, Hubei, China
| | - Weicheng Bei
- State Key Laboratory of Agricultural Microbiology, College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Liancheng Lei
- College of Animal Sciences, Yangtze University, Jingzhou, Hubei, China,College of Veterinary Medicine, Jilin University, Changchun, China,Liancheng Lei, ✉
| | - Feng Liu
- College of Animal Sciences, Yangtze University, Jingzhou, Hubei, China,*Correspondence: Feng Liu, ✉
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Jin S, Wang Y, Zhao X. Cold-adaptive mechanism of psychrophilic bacteria in food and its application. Microb Pathog 2022; 169:105652. [PMID: 35753601 DOI: 10.1016/j.micpath.2022.105652] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 06/09/2022] [Accepted: 06/20/2022] [Indexed: 11/18/2022]
Abstract
Psychrophilic bacteria are a type of microorganisms that normally grow in low-temperature environments. They are usually found in extremely cold environments. However, as people's demand for low-temperature storage of food becomes higher, psychrophilic bacteria have also begun to appear in cold storage and refrigerators, which has become a food safety hazard. In this paper, the optimal cooling strategies of psychrophilic bacteria are reviewed from the aspects of the cell membrane, psychrophilic enzymes, antifreeze proteins, cold shock proteins, gene regulation, metabolic levels and antifreeze agents, and the principle of psychrophilic mechanism is briefly described. The application of thermophilic bacteria and its products adapted to cold environments in food fields are analyzed. The purpose of this paper is to provide ideas for future research on psychrophilic bacteria based on the mechanism and application of psychrophilic bacteria.
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Affiliation(s)
- Shanshan Jin
- Research Center for Environmental Ecology and Engineering, Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, China
| | - Yizhe Wang
- Research Center for Environmental Ecology and Engineering, Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, China
| | - Xihong Zhao
- Research Center for Environmental Ecology and Engineering, Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, China.
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Diversity of a Lactic Acid Bacterial Community during Fermentation of Gajami-Sikhae, a Traditional Korean Fermented Fish, as Determined by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry. Foods 2022; 11:foods11070909. [PMID: 35406996 PMCID: PMC8997922 DOI: 10.3390/foods11070909] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 03/18/2022] [Accepted: 03/21/2022] [Indexed: 12/04/2022] Open
Abstract
Gajami-sikhae is a traditional Korean fermented fish food made by naturally fermenting flatfish (Glyptocephalus stelleri) with other ingredients. This study was the first to investigate the diversity and dynamics of lactic acid bacteria in gajami-sikhae fermented at different temperatures using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). A total of 4824 isolates were isolated from the fermented gajami-sikhae. These findings indicated that Latilactobacillus, Lactiplantibacillus, Levilactobacillus, Weissella, and Leuconostoc were the dominant genera during fermentation, while the dominant species were Latilactobacillus sakei, Lactiplantibacillus plantarum, Levilactobacillus brevis, Weissella koreensis, and Leuconostoc mesenteroides. At all temperatures, L. sakei was dominant at the early stage of gajami-sikhae fermentation, and it maintained dominance until the later stage of fermentation at low temperatures (5 °C and 10 °C). However, L. plantarum and L. brevis replaced it at higher temperatures (15 °C and 20 °C). The relative abundance of L. plantarum and L. brevis reached 100% at the later fermentation stage at 20 °C. These results suggest that the optimal fermentation temperatures for gajami-sikhae are low rather than high temperatures. This study could allow for the selection of an adjunct culture to control gajami-sikhae fermentation.
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Kim E, Yang SM, Kim HY. Analysis of Cultivable Microbial Community during Kimchi Fermentation Using MALDI-TOF MS. Foods 2021; 10:foods10051068. [PMID: 34066045 PMCID: PMC8151656 DOI: 10.3390/foods10051068] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Revised: 04/28/2021] [Accepted: 05/08/2021] [Indexed: 12/31/2022] Open
Abstract
Kimchi, a traditional Korean fermented vegetable, has received considerable attention for its health-promoting effects. This study analyzes the cultivable microbial community in kimchi fermented at different temperatures using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) to comprehensively understand the factors affecting the quality of kimchi. Of the 5204 strains isolated from kimchi, aligned with the in-house database, 4467 (85.8%) were correctly identified at the species level. The fermentation temperature affected the microbial community by varying the pH and acidity, which was mainly caused by temperature-dependent competition between the different lactic acid bacteria (LAB) species in kimchi. LAB, such as Levilactobacillus (Lb.) brevis and Lactiplantibacillus (Lpb.) plantarum associated with rancidity and tissue softening, proliferated faster at higher temperatures than at low temperature. In addition, LAB, such as Latilactobacillus (Lat.) sakei and Leuconostoc (Leu.) mesenteroides, which produce beneficial substances and flavor, were mainly distributed in kimchi fermented at 4 °C. This study shows as a novelty that MALDI-TOF MS is a robust and economically affordable method for investigating viable microbial communities in kimchi.
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Affiliation(s)
| | | | - Hae-Yeong Kim
- Correspondence: ; Tel.: +82-31-201-2600; Fax: +82-31-204-8116
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Sun ZH, Yao MJ, Bian X, Guo QQ, Guan HN, Yang Y, Wang B, Shi YG, Piekoszewski W, Yang XW, Zhang N. The influence of soy protein hydrolysate (SPH) addition to infant formula powder on Streptococcus thermophilus proliferation and metabolism. Food Res Int 2021; 141:110103. [PMID: 33641970 DOI: 10.1016/j.foodres.2020.110103] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 11/16/2020] [Accepted: 12/28/2020] [Indexed: 10/22/2022]
Abstract
Nowadays, more and more infants are getting allergic to cow's milk protein, so it is urgent to search for infant formula powder with milk protein alternatives. In the present work, soy protein hydrolysate (SPH) was added to protein-free infant formula powder and the effects of SPH addition on proliferation and metabolism of Streptococcus thermophilus were studied. Compared with commercially available infant formula powder (CK) and protein-free milk powder (BK), the infant formula powder with 20% SPH significantly enhanced the proliferation of S. thermophilus in MRS medium, resulting in a higher cell density and greater viable counts. Moreover, the influence of SPH on the metabolism of S. thermophilus was investigated by analyzing the content of seven organic acids and H2O2 in the medium. The higher content of organic acids and H2O2 is consistent with the stronger antibacterial activity to Escherichia coli. As a consequence, the addition of SPH to infant formula powder can effectively promote the growth of probiotics and SPH may be a promising protein alternative in the infant formula powder.
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Affiliation(s)
- Zhi-Hui Sun
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, 36# No.138, TongDa Street, DaoLi District, Harbin 150076, PR China
| | - Ming-Jing Yao
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, 36# No.138, TongDa Street, DaoLi District, Harbin 150076, PR China; Shandong Provincial Key Laboratory of Food and Fermentation Engineering, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), No.41, JieFang Road, LiXia District, Jinan 250013, PR China
| | - Xin Bian
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, 36# No.138, TongDa Street, DaoLi District, Harbin 150076, PR China
| | - Qing-Qi Guo
- Forestry School, Northeast Forestry University, No.26, HeXing Street, XiangFang District, Harbin 150040, PR China
| | - Hua-Nan Guan
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, 36# No.138, TongDa Street, DaoLi District, Harbin 150076, PR China
| | - Yang Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, 36# No.138, TongDa Street, DaoLi District, Harbin 150076, PR China
| | - Bing Wang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, 36# No.138, TongDa Street, DaoLi District, Harbin 150076, PR China
| | - Yan-Guo Shi
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, 36# No.138, TongDa Street, DaoLi District, Harbin 150076, PR China
| | - Wojciech Piekoszewski
- Department of Analytical Chemistry, Faculty of Chemistry, Jagiellonian University, 2 Gronostajowa, 30-868 Krakow, Poland; School of Biomedicine, Far Eastern Federal University, FEFU Campus, Russian Island, Vladivostok, Russian Federation
| | - Xiao-Wan Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, 36# No.138, TongDa Street, DaoLi District, Harbin 150076, PR China; Shanghai Special Favor Biotechnology Co., Ltd, No. 56, JunGong Road, Yangpu District, Shanghai 200433, PR China
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, 36# No.138, TongDa Street, DaoLi District, Harbin 150076, PR China.
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Enhancing the Adaptability of the Deep-Sea Bacterium Shewanella piezotolerans WP3 to High Pressure and Low Temperature by Experimental Evolution under H 2O 2 Stress. Appl Environ Microbiol 2018; 84:AEM.02342-17. [PMID: 29269502 DOI: 10.1128/aem.02342-17] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2017] [Accepted: 12/10/2017] [Indexed: 11/20/2022] Open
Abstract
Oxidative stresses commonly exist in natural environments, and microbes have developed a variety of defensive systems to counteract such events. Although increasing evidence has shown that high hydrostatic pressure (HHP) and low temperature (LT) induce antioxidant defense responses in cells, there is no direct evidence to prove the connection between antioxidant defense mechanisms and the adaptation of bacteria to HHP and LT. In this study, using the wild-type (WT) strain of a deep-sea bacterium, Shewanella piezotolerans WP3, as an ancestor, we obtained a mutant, OE100, with an enhanced antioxidant defense capacity by experimental evolution under H2O2 stress. Notably, OE100 exhibited better tolerance not only to H2O2 stress but also to HHP and LT (20 MPa and 4°C, respectively). Whole-genome sequencing identified a deletion mutation in the oxyR gene, which encodes the transcription factor that controls the oxidative stress response. Comparative transcriptome analysis showed that the genes associated with oxidative stress defense, anaerobic respiration, DNA repair, and the synthesis of flagella and bacteriophage were differentially expressed in OE100 compared with the WT at 20 MPa and 4°C. Genetic analysis of oxyR and ccpA2 indicated that the OxyR-regulated cytochrome c peroxidase CcpA2 significantly contributed to the adaptation of WP3 to HHP and LT. Taken together, these results confirmed the inherent relationship between antioxidant defense mechanisms and the adaptation of a benthic microorganism to HHP and LT.IMPORTANCE Oxidative stress exists in various niches, including the deep-sea ecosystem, which is an extreme environment with conditions of HHP and predominantly LT. Although previous studies have shown that HHP and LT induce antioxidant defense responses in cells, direct evidence to prove the connection between antioxidant defense mechanisms and the adaptation of bacteria to HHP and LT is lacking. In this work, using the deep-sea bacterium Shewanella piezotolerans WP3 as a model, we proved that enhancement of the adaptability of WP3 to HHP and LT can benefit from its antioxidant defense mechanism, which provided useful insight into the ecological roles of antioxidant genes in a benthic microorganism and contributed to an improved understanding of microbial adaptation strategies in deep-sea environments.
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Triphenyltin recognition by primary structures of effector proteins and the protein network of Bacillus thuringiensis during the triphenyltin degradation process. Sci Rep 2017. [PMID: 28646170 PMCID: PMC5482883 DOI: 10.1038/s41598-017-04014-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Herein, triphenyltin (TPT) biodegradation efficiency and its transformation pathway have been elucidated. To better understand the molecular mechanism of TPT degradation, the interactions between amino acids, primary structures, and quaternary conformations of effector proteins and TPT were studied. The results verified that TPT recognition and binding depended on amino acid sequences but not on secondary, tertiary or quaternary protein structure. During this process, TPT could change the molecular weight and isoelectric point of effector proteins, induce their methylation or demethylation, and alter their conformation. The effector proteins, alkyl hydroperoxide reductase and acetyl-CoA acetyltransferase, recognizing TPT were crucial to TPT degradation. Electron transfer flavoprotein subunit alpha, phosphoenolpyruvate carboxykinase, aconitate hydratase, branched-chain alpha-keto acid dehydrogenase E1 component, biotin carboxylase and superoxide dismutase were related to energy and carbon metabolism, which was consistent with the results in vivo. The current findings develop a new approach for investigating the interactions between proteins and target compounds.
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Natalia D, Jumadila O, Anggraini ID, Meutia F, Puspasari F, Hasan K. Alkyl hydroperoxide reductase from Bacillus aquimaris
MKSC 6.2 protects Esherichia coli
from oxidative stress. J Basic Microbiol 2015; 56:834-7. [DOI: 10.1002/jobm.201500406] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2015] [Accepted: 10/03/2015] [Indexed: 11/11/2022]
Affiliation(s)
- Dessy Natalia
- Division of Biochemistry Research; Faculty of Mathematics and Natural Sciences; Institut Teknologi Bandung; Bandung Indonesia
- Bioscience and Biotechnology Research Center; Institut Teknologi Bandung; Bandung Indonesia
| | - Ozi Jumadila
- Division of Biochemistry Research; Faculty of Mathematics and Natural Sciences; Institut Teknologi Bandung; Bandung Indonesia
| | - Irika Devi Anggraini
- Division of Biochemistry Research; Faculty of Mathematics and Natural Sciences; Institut Teknologi Bandung; Bandung Indonesia
| | - Febrina Meutia
- Division of Biochemistry Research; Faculty of Mathematics and Natural Sciences; Institut Teknologi Bandung; Bandung Indonesia
| | - Fernita Puspasari
- Bioscience and Biotechnology Research Center; Institut Teknologi Bandung; Bandung Indonesia
| | - Khomaini Hasan
- Bioscience and Biotechnology Research Center; Institut Teknologi Bandung; Bandung Indonesia
- Biochemistry Laboratory, Faculty of Medicine; Universitas Jenderal Achmad Yani; Cimahi West Java Indonesia
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