Non-targeted metabolomics revealed that the release mechanism of Tween-80 interferes with prodigiosin synthesis and release by Serratia marcescens SDSPY-136

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-12-11 DOI:10.1007/s10068-024-01750-6

Junqing Wang, Tingting Zhang, Yang Liu, Shanshan Wang, Shuhua Liu, Yanlei Han, Hui Xu

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Abstract

Serratia marcescens produce prodigiosin as a high-value intracellular secondary metabolite. However, the effect of Tween-80 on prodigiosin release remains unclear. This study aimed to elucidate the physiological characteristics and metabolic mechanisms of S. marcescens in the presence of Tween-80. The results showed that Tween-80 significantly affected prodigiosin's synthesis and extracellular release. Significant changes in cell morphology and zeta (ζ) potential were observed during cell growth. In addition, 245 differential metabolites were identified by non-targeted metabolomics analysis, indicating that Tween-80 affects the metabolism of fatty acids, amino acids, extra-long-chain fatty acids, and their derivatives. Enrichment pathway analysis revealed significant enrichment of lipid metabolism, amino acid metabolism, and other pathways. Finally, in conjunction with the metabolomics results, a prodigiosin yield was achieved at 6.5 g/L in 5 L bioreactors using fed-batch fermentation. The results of this study have significant implications for the regulation of prodigiosin synthesis and metabolism.

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非靶向代谢组学揭示了Tween-80的释放机制干扰粘质沙雷菌SDSPY-136的合成和释放

粘质沙雷氏菌产生一种高价值的细胞内次级代谢物。然而，Tween-80对prodigiosin释放的影响尚不清楚。本研究旨在阐明在Tween-80存在下粘质葡萄的生理特性和代谢机制。结果表明，Tween-80显著影响了稗子红素的合成和胞外释放。在细胞生长过程中观察到细胞形态和ζ (ζ)电位的显著变化。此外，通过非靶向代谢组学分析鉴定出245种差异代谢物，表明Tween-80影响脂肪酸、氨基酸、特长链脂肪酸及其衍生物的代谢。富集途径分析显示脂质代谢、氨基酸代谢等途径显著富集。最后，结合代谢组学结果，在5l生物反应器中使用补料分批发酵实现了6.5 g/L的子黄素产量。这一研究结果对调控芥子红素的合成和代谢具有重要意义。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.