Gayán Elisa, Govers Sander K, Aertsen Abram
KU Leuven, Laboratory of Food Microbiology, Department of Microbial and Molecular Systems (M(2)S), Faculty of Bioscience Engineering, 3001 Leuven, Belgium.
KU Leuven, Laboratory of Food Microbiology, Department of Microbial and Molecular Systems (M(2)S), Faculty of Bioscience Engineering, 3001 Leuven, Belgium.
Biophys Chem. 2017 Dec;231:3-9. doi: 10.1016/j.bpc.2017.03.005. Epub 2017 Mar 21.
High hydrostatic pressure (HHP) is an important factor that limits microbial growth in deep-sea ecosystems to specifically adapted piezophiles. Furthermore, HHP treatment is used as a novel food preservation technique because of its ability to inactivate pathogenic and spoilage bacteria while minimizing the loss of food quality. Disruption of protein homeostasis (i.e. proteostasis) as a result of HHP-induced conformational changes in ribosomes and proteins has been considered as one of the limiting factors for both microbial growth and survival under HHP conditions. This work therefore reviews the effects of sublethal (≤100MPa) and lethal (>100MPa) pressures on protein synthesis, structure, and functionality in bacteria. Furthermore, current understanding on the mechanisms adopted by piezophiles to maintain proteostasis in HHP environments and responses developed by atmospheric-adapted bacteria to protect or restore proteostasis after HHP exposure are discussed.
高静水压（HHP）是限制深海生态系统中微生物生长至特定适应嗜压菌的重要因素。此外，由于高静水压处理能够使致病和腐败细菌失活，同时将食品质量损失降至最低，因此它被用作一种新型食品保鲜技术。高静水压导致核糖体和蛋白质构象变化从而破坏蛋白质稳态（即蛋白质动态平衡），这被认为是高静水压条件下微生物生长和存活的限制因素之一。因此，本研究综述了亚致死（≤100MPa）和致死（>100MPa）压力对细菌蛋白质合成、结构和功能的影响。此外，还讨论了目前对嗜压菌在高静水压环境中维持蛋白质稳态所采用机制的理解，以及常压适应细菌在高静水压暴露后为保护或恢复蛋白质稳态而产生的反应。
