Institute of Bast Fiber Crops, Chinese Academy of Agricultural Science, 348 West XianJiahu Road, Changsha, China.
Xinyang City Academy of Agricultural Sciences, 20 Minquan South Street, Shihe District, Xinyang, Henan, China.
BMC Plant Biol. 2022 Nov 5;22(1):516. doi: 10.1186/s12870-022-03890-5.
Data on the microbial community and functional proteins associated with degumming in kenaf remains scant. Here, we analyzed the microbial communities associated with kenaf (Hibiscus cannabinus) bast fibers during retting to identify potential candidate degumming bacteria. Retting liquids were collected and analyzed at 0 days, 10 days, and 34 days and then evaluated the yield and quality of kenaf fiber at the different retting times. Besides, the microbial communities were characterized using metagenomic and proteomic analysis by LC-MS/MS technology.
The data showed that increase in the retting time significantly improves the softness, dispersion, and fiber whiteness of the kenaf fiber. The relative abundance of Acinetobacter increased from 2.88% at the baseline to 6.64% at the 34th retting. On the other hand, some members of Clostridium were reduced from 3% at the baseline to 2% at the 34th retting. Analysis of carbohydrate active enzymes showed constant changes in the utilization of carbohydrates. Besides, benzoquinone reductase, cellobiose dehydrogenase, glucose 1-oxidase, aryl alcohol oxidase and alcohol oxidase were the top five most abundant enzymes in the retting liquids. This present results demonstrated that the expressions of B7GYR8, Q6RYW5 and Q6FFK2 proteins were suppressed in Acinetobacter with the retting time. On the contrary, P05149 was upregulated with the retting time. In Clostridium, P37698, P52040 and P54937 proteins were upregulated with the retting time.
In addition, bacteria Acinetobacter and Clostridium might be playing important roles in the kenaf degumming process. Similarly, up-regulation of P37698, P52040 and P54937 proteins is an important manifestation and mediates important roles in the degumming process.
关于与麻脱胶相关的微生物群落和功能蛋白的数据仍然很少。在这里，我们分析了麻（Hibiscus cannabinus）韧皮纤维在沤麻过程中相关的微生物群落，以鉴定潜在的候选脱胶细菌。收集并分析了 0 天、10 天和 34 天的沤麻液，然后评估了不同沤麻时间下麻纤维的产量和质量。此外，还通过 LC-MS/MS 技术的宏基因组和蛋白质组分析来描述微生物群落。
数据表明，沤麻时间的增加显著提高了麻纤维的柔软性、分散性和纤维白度。不动杆菌的相对丰度从基线的 2.88%增加到第 34 天的 6.64%。另一方面，梭菌的一些成员从基线的 3%减少到第 34 天的 2%。碳水化合物活性酶分析表明碳水化合物的利用不断变化。此外，苯醌还原酶、纤维二糖脱氢酶、葡萄糖 1-氧化酶、芳香醇氧化酶和醇氧化酶是沤麻液中最丰富的前五种酶。本研究结果表明，随着沤麻时间的增加，不动杆菌中 B7GYR8、Q6RYW5 和 Q6FFK2 蛋白的表达受到抑制。相反，随着沤麻时间的增加，P05149 蛋白的表达上调。在梭菌中，P37698、P52040 和 P54937 蛋白的表达随着沤麻时间的增加而上调。
此外，细菌不动杆菌和梭菌可能在麻脱胶过程中发挥重要作用。同样，P37698、P52040 和 P54937 蛋白的上调是脱胶过程中的一个重要表现，并介导了重要作用。
