College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou, 225127, China.
College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou, 225127, China.
Food Microbiol. 2023 Jun;112:104246. doi: 10.1016/j.fm.2023.104246. Epub 2023 Feb 23.
This study aimed to investigate the time-course effect of Lactobacillus plantarum NJAU-01 in scavenging exogenous hydrogen peroxide (HO). The results showed that L. plantarum NJAU-01 at 10 CFU/mL was able to eliminate a maximum of 4 mM HO within a prolonged lag phase and resume to proliferate during the following culture. Redox state in the start-lag phase (0 h, without the addition of HO), indicated by glutathione and protein sulfhydryl, was impaired in the lag phase (3 h and 12 h) and then gradually recovered during subsequent growing stages (20 h and 30 h). By using sodium dodecyl sulfate-polyacrylamide gel electrophoresis and proteomics analysis, a total of 163 proteins such as PhoP family transcriptional regulator, glutamine synthetase, peptide methionine sulfoxide reductase, thioredoxin reductase, ribosomal proteins, acetolactate synthase, ATP binding subunit ClpX, phosphoglycerate kinase, UvrABC system protein A and UvrABC system protein B were identified as differential proteins across the entire growth phase. Those proteins were mainly involved in HO sensing, protein synthesis, repairing proteins and DNA lesions, amino sugar and nucleotide sugar metabolism. Our data suggest that biomolecules of L. plantarum NJAU-01 are oxidized to passively consume HO and are restored by the enhanced protein and/or gene repair systems.
本研究旨在探讨植物乳杆菌 NJAU-01 清除外源性过氧化氢(HO)的时程效应。结果表明,10 CFU/mL 的植物乳杆菌 NJAU-01 能够在延长的迟滞期内最大消除 4mM 的 HO,并且在随后的培养过程中恢复增殖。起始迟滞期(0 小时,未添加 HO)的氧化还原状态,由谷胱甘肽和蛋白质巯基表示,在迟滞期(3 小时和 12 小时)受损,然后在随后的生长阶段(20 小时和 30 小时)逐渐恢复。通过使用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳和蛋白质组学分析,共鉴定出 163 种蛋白质,如 PhoP 家族转录调节因子、谷氨酰胺合成酶、肽甲硫氨酸亚砜还原酶、硫氧还蛋白还原酶、核糖体蛋白、乙酰乳酸合酶、ATP 结合亚基 ClpX、磷酸甘油酸激酶、UvrABC 系统蛋白 A 和 UvrABC 系统蛋白 B 作为整个生长阶段的差异蛋白。这些蛋白质主要参与 HO 感应、蛋白质合成、修复蛋白质和 DNA 损伤、氨基糖和核苷酸糖代谢。我们的数据表明,植物乳杆菌 NJAU-01 的生物分子被氧化以被动消耗 HO,并通过增强的蛋白质和/或基因修复系统得到恢复。