Effect and potential mechanism of nitrite reductase B on nitrite degradation by Limosilactobacillus fermentum RC4

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Qing Fan , Chaoran Xia , Xiaoqun Zeng , Zhen Wu , Yuxing Guo , Qiwei Du , Maolin Tu , Xinanbei Liu , Daodong Pan
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Abstract

Nitrite has the potential risk of hypoxic poisoning or cancer in pickled food. In our previous study, Limosilactobacillus fermentum (L. fermentum) RC4 is effective in nitrite degradation by producing nitrite reductase B (NirB). To investigate the detailed mechanism from the genome, response, and regulation of NirB, the whole-genome sequence of L. fermentum RC4 was analyzed, the L. fermentum-EGFP-nirB with enhanced green fluorescent protein (EGFP) labeled the nitrite reductase large subunit nirB, and the recombined L. fermentum-NirB with overexpression NirB strain was conducted. The key genes within the dominant metabolism pathways may be involved in stress tolerance to regulate the degrading process. The green fluorescence density of EGFP indicated that NirB activity has a threshold and peaked under 300 mg/L nitrite concentration. NirB overexpressed in L. fermentum RC4 boosted the enzyme activity by 39.6% and the degradation rate by 10.5%, when fermented in 300 mg/L for 40 h, compared to the control group. RNA-seq detected 248 differential genes mainly enriched in carbohydrate, amino acid, and energy metabolism. The ackA gene for pyruvate metabolism and the mtnN gene for cysteine metabolism were up-regulated. NirB regulates these genes to produce acid and improve stress resistance for L. fermentum RC4 to accelerate nitrite degradation.

Abstract Image

亚硝酸盐还原酶 B 对发酵柠檬酸乳杆菌 RC4 降解亚硝酸盐的影响和潜在机制
亚硝酸盐在腌制食品中具有潜在的缺氧中毒或致癌风险。在我们之前的研究中,Limosilactobacillus fermentum(L. fermentum)RC4 通过产生亚硝酸盐还原酶 B(NirB)来有效降解亚硝酸盐。为了从基因组、反应和调控等方面研究 NirB 的详细机制,研究人员分析了 L. fermentum RC4 的全基因组序列,用增强绿色荧光蛋白(EGFP)标记亚硝酸盐还原酶大亚基 nirB,并重组 L. fermentum-NirB 过表达 NirB 菌株。主导代谢途径中的关键基因可能参与胁迫耐受性,以调控降解过程。EGFP 的绿色荧光密度表明,NirB 的活性有一个阈值,在亚硝酸盐浓度为 300 mg/L 时达到峰值。与对照组相比,过表达 NirB 的 L. fermentum RC4 在 300 mg/L 浓度下发酵 40 小时后,酶活性提高了 39.6%,降解率提高了 10.5%。RNA-seq 检测到 248 个差异基因,主要富集在碳水化合物、氨基酸和能量代谢中。丙酮酸代谢的 ackA 基因和半胱氨酸代谢的 mtnN 基因被上调。NirB 对这些基因进行调控,以产生酸并提高 L. fermentum RC4 的抗逆性,加速亚硝酸盐降解。
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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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