Characterization of Key Lipid Components in the Cell Membrane of Freeze-Drying Resistant Lacticaseibacillus paracasei Strains Using Nontargeted Lipidomics

IF 6.2 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural and Food Chemistry Pub Date : 2025-01-09 DOI:10.1021/acs.jafc.4c11237

Fengzhi Qiao, Shaolei Wang, Jian He, Xia Ma, Ting Sun, Jiadong Li, Cristabelle De Souza, Huaixi Yi, Lanwei Zhang, Kai Lin

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Abstract

Lactic acid bacteria (LAB) are usually freeze-dried into powder for transportation and storage, with the bacterial membrane playing a crucial role in this process. However, different strains exhibit different levels of freeze-drying resistance in their cell membranes. In this study, Lacticaseibacillus paracasei (L. paracasei) strains 1F20, K56, and J5, demonstrating survival rates of 59.51, 25.86, and 4.05% after freeze-drying, respectively, were selected. The membrane structure and composition of these strains were subsequently analyzed. Bacterial live/dead staining results indicated that strain 1F20 maintained the highest membrane integrity after drying. Nontargeted lipidomics analysis revealed six differential lipid species that differed in membrane lipid compositions. KEGG functional enrichment analysis revealed 13 significantly different pathways, with glycerophospholipid metabolism being the most critical. This study explored the membrane composition of L. paracasei at the cellular level and identified key lipid species associated with freeze-drying resistance, providing a reference for screening highly resistant strains.

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非靶向脂质组学研究抗冻干副干酪乳杆菌细胞膜关键脂质成分

乳酸菌（LAB）通常被冷冻干燥成粉末进行运输和储存，而细菌膜在这一过程中起着至关重要的作用。然而，不同菌株的细胞膜表现出不同程度的抗冻干能力。本研究选取冻干后存活率分别为59.51%、25.86%和4.05%的副干酪乳杆菌（lactoaseibacillus paracasei） 1F20、K56和J5菌株。随后对这些菌株的膜结构和组成进行了分析。细菌活/死染色结果表明，菌株1F20在干燥后保持了最高的膜完整性。非靶向脂质组学分析揭示了六种不同的脂质物种在膜脂组成上的差异。KEGG功能富集分析揭示了13个显著不同的途径，其中甘油磷脂代谢是最关键的。本研究在细胞水平上探讨了副干酪乳杆菌的膜组成，并鉴定了与冻干抗性相关的关键脂质种类，为筛选高抗性菌株提供参考。

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来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.