Novel molecular mechanisms of gamma-aminobutyric acid production mediated by LuxS/AI-2 quorum sensing system in Limosilactobacillus fermentum B41

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2025-05-14 DOI:10.1016/j.ijfoodmicro.2025.111269

Yunmei Chai, Wentao Zheng, Shaomei Hu, Tingting Yang, Guangwei Chen, Aixiang Huang

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引用次数: 0

Abstract

LuxS/AI-2 quorum sensing (QS) systems promotes the production of various functional factors in lactic acid bacteria (LAB) including the production of gamma-aminobutyric acid (GABA). However, the molecular mechanisms underlying GABA biosynthesis mediated by the LuxS/AI-2 QS system in Limosilactobacillus fermentum (L. fermentum) B41 remain unclear. This study investigated the molecular mechanisms of GABA production in L. fermentum B41 by integrating LuxS/AI-2 QS system, proteomic, western blot technology, and fermented milk preparation. The results showed that autoinducer-2 (AI-2) positively correlated with cell density and GABA content of L. fermentum B41, suggesting LuxS/AI-2-QS system regulation of GABA production. Proteomic analysis revealed 657 differentially expressed proteins (DEPs) between the LuxS/AI-2-QS system peaks (10h) and lows (2 h), of which 335 were up-regulated, including the critically important s-ribosylhomocysteinase (LuxS) and GABA transaminase (ArgD). The KEGG pathway enrichment analysis revealed that the DEPs were mainly involved in cysteine and methionine metabolism and GABA biosynthesis. Additionally, western blot confirmed that LuxS and ArgD are key proteins for GABA synthesis. The GABA-enriched fermented milk produced using L. fermentum B41 demonstrated a significantly high GABA content of 201.53 ± 7.83 μg/mL (p < 0.05), indicated it promotes GABA production via LuxS/AI-2-QS system. In summary, this study providing new insights into efficient GABA production and the development of GABA-enriched fermented milk.

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发酵Limosilactobacillus fermentum B41中LuxS/AI-2群体感应系统介导γ -氨基丁酸生成的新分子机制

LuxS/AI-2群体感应（QS）系统促进乳酸菌（LAB）中各种功能因子的产生，包括γ -氨基丁酸（GABA）的产生。然而，发酵Limosilactobacillus fermentum (L. fermentum) B41中LuxS/AI-2 QS系统介导GABA生物合成的分子机制尚不清楚。本研究结合LuxS/AI-2 QS系统、蛋白质组学、western blot技术和发酵乳制备技术，对发酵乳杆菌B41产生GABA的分子机制进行了研究。结果表明，自诱导剂2 （AI-2）与L. fermentum B41的细胞密度和GABA含量呈正相关，提示LuxS/AI-2- qs系统对GABA产生有调控作用。蛋白质组学分析显示，在LuxS/AI-2-QS系统的峰值（10h）和低谷（2h）之间有657个差异表达蛋白（DEPs），其中335个表达上调，包括至关重要的s-核糖体同型半胱氨酸酶（LuxS）和GABA转氨酶（ArgD）。KEGG通路富集分析表明，DEPs主要参与半胱氨酸和蛋氨酸代谢以及GABA的生物合成。此外，western blot证实LuxS和ArgD是GABA合成的关键蛋白。利用发酵乳杆菌B41生产的富含GABA的发酵乳的GABA含量显著高于201.53±7.83 μg/mL (p <；0.05)，表明其通过LuxS/AI-2-QS系统促进GABA的生成。综上所述，该研究为高效生产GABA和开发富含GABA的发酵乳提供了新的见解。

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.