Deng Yijia, Wang Rundong, Zhang Yuhao, Li Jianrong, Gooneratne Ravi
College of Food Science, Southwest University, Chongqing 400715, China.
College of Food Science and Engineering, Bohai University, Jinzhou 121013, China.
Foods. 2023 Apr 28;12(9):1829. doi: 10.3390/foods12091829.
Free amino acids (AAs) formed in fermented meat products are important nitrogen sources for the survival and metabolism of contaminating fungi. These AAs are mainly regulated by the TORC1- signaling pathway. spp., a common contaminant of fermented products, is a potential threat to food safety. Therefore, there is an urgent need to clarify the effect of different AAs on spp. growth and metabolism. This study investigated the effect of 18 AAs on (Fo17) growth, sporulation, T-2 toxin (T-2) synthesis and expression through gene regulation. Co-immunoprecipitation and Q Exactive LC-MS/MS methods were used to detect the interacting protein of Tap42 during specific AA treatment. positively regulated L-His, L-Ile and L-Tyr absorption for Fo17 colony growth. Acidic (L-Asp, L-Glu) and sulfur-containing (L-Cys, L-Met) AAs significantly inhibited the Fo17 growth which was not regulated by . The L-Ile and L-Pro addition significantly activated the sporulation of ΔFo L-His and L-Ser inhibited the sporulation of ΔFo. In T-2 synthesis, ΔFo was increased in GYM medium, but was markedly inhibited in L-Asp and L-Glu addition groups. Dose-response experiments showed that 10-70 mg/mL of neutral AA (L-Thr) and alkaline AA (L-His) significantly increased the T-2 production and expression of Fo17, but expression was not activated in ΔFo. Inhibition of T-2 synthesis and expression were observed in Fo17 following the addition of 30-70 mg/mL L-Asp. KEGG enrichment pathway analysis demonstrated that interacting proteins of Tap42 were from glycerophospholipid metabolism, pentose phosphate pathway, glyoxylate and dicarboxylate metabolism, glycolysis and gluconeogenesis, and were related to the MAPK and Hippo signaling pathways. This study enhanced our understanding of AA regulation in fermented foods and its effect on growth and metabolism, and provided insight into potential ways to control fungal contamination in high-protein fermented foods.
发酵肉制品中形成的游离氨基酸（AAs）是污染真菌生存和代谢的重要氮源。这些氨基酸主要受TORC1信号通路调控。 属是发酵产品的常见污染物，对食品安全构成潜在威胁。因此，迫切需要阐明不同氨基酸对 属生长和代谢的影响。本研究通过基因调控研究了18种氨基酸对 （Fo17）生长、孢子形成、T-2毒素（T-2）合成及 表达的影响。采用免疫共沉淀和Q Exactive液相色谱-串联质谱法检测特定氨基酸处理过程中Tap42的相互作用蛋白。 对Fo17菌落生长正向调控L-组氨酸、L-异亮氨酸和L-酪氨酸的吸收。酸性（L-天冬氨酸、L-谷氨酸）和含硫（L-半胱氨酸、L-甲硫氨酸）氨基酸显著抑制Fo17生长，且不受 调控。添加L-异亮氨酸和L-脯氨酸显著激活ΔFo的孢子形成，L-组氨酸和L-丝氨酸抑制ΔFo的孢子形成。在T-2合成中，ΔFo在GYM培养基中增加，但在添加L-天冬氨酸和L-谷氨酸的组中显著受到抑制。剂量反应实验表明，10 - 70 mg/mL的中性氨基酸（L-苏氨酸）和碱性氨基酸（L-组氨酸）显著增加Fo17的T-2产量和 表达，但在ΔFo中 表达未被激活。添加30 - 70 mg/mL L-天冬氨酸后，Fo17中观察到T-2合成和 表达受到抑制。KEGG富集通路分析表明，Tap42的相互作用蛋白来自甘油磷脂代谢、磷酸戊糖途径、乙醛酸和二羧酸代谢、糖酵解和糖异生，且与MAPK和Hippo信号通路相关。本研究增进了我们对发酵食品中氨基酸调控及其对 生长和代谢影响的理解，并为控制高蛋白发酵食品中真菌污染的潜在方法提供了见解。
