无菌发酵对无菌蔬菜全基因表达的影响

IF 5.4 2区 生物学 Q1 PLANT SCIENCES
Yujin Kim, Hojun Sung, Yeon Bee Kim, Hye Seon Song, Mi-Ja Jung, Jisu Lee, Min Ji Lee, Se Hee Lee, Seong Woon Roh, Jin-Woo Bae, Tae Woong Whon
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引用次数: 0

摘要

现有研究强调了宿主生物与其相关微生物群落之间的重要相互作用,这种相互作用影响着健康和功能。在植物和动物中,宿主因素对微生物群落的形成至关重要,并影响着生长、健康和免疫。收获后的植物,如韩国传统菜肴泡菜中使用的植物,为探索发酵过程中宿主与微生物的动态关系提供了一个独特的途径。尽管发酵研究的重点是乳酸菌(LAB),但宿主因素的作用仍不清楚。本研究旨在调查这些因素在泡菜发酵过程中对植物转录组的影响。我们将九种 LAB 菌株分别接种到无菌泡菜中,生成 LAB 单体相关的非生物泡菜,并对发酵过程中的寄主蔬菜进行了 RNA 序列分析。泡菜中收获后蔬菜的转录组会随着时间的推移而发生变化,微生物会影响蔬菜的转录组图谱。差异表达基因分析表明,根据引入的 LAB 菌株的不同,微生物以独特的方向影响植物转录组中多个基因的时间表达谱。与其他公开的收获后蔬菜和水果转录组的聚类分析进一步表明,植物转录组受宿主所处环境的影响比受宿主系统发育的影响更深。我们的研究结果弥补了人们对食品发酵过程中寄主蔬菜和微生物之间双向关系认识上的空白,揭示了食品生产过程中蔬菜转录组、发酵微生物和发酵过程之间复杂的相互作用。特定 LAB 菌株引起的不同转录组反应表明,有可能通过操纵微生物来实现理想的发酵结果。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of gnotobiotic fermentation on global gene expression of germ-free vegetables.

Existing research has underscored the vital interplay between host organisms and their associated microbiomes, which affects health and function. In both plants and animals, host factors critically shape microbial communities and influence growth, health, and immunity. Post-harvest plants, such as those used in kimchi, a traditional Korean dish, offer a unique avenue for exploring host-microbe dynamics during fermentation. Despite the emphasis on lactic acid bacteria (LAB) in fermentation studies, the roles of host factors remain unclear. This study aimed to investigate the influence of these factors on plant transcriptomes during kimchi fermentation. We individually inoculated nine LAB strains into germ-free kimchi to generate LAB-mono-associated gnotobiotic kimchi and performed RNA-sequencing analysis for the host vegetables during fermentation. The transcriptomes of post-harvest vegetables in kimchi change over time, and microbes affect the transcriptome profiles of vegetables. Differentially expressed gene analyses revealed that microbes affected the temporal expression profiles of several genes in the plant transcriptomes in unique directions depending on the introduced LAB strains. Cluster analysis with other publicly available transcriptomes of post-harvest vegetables and fruits further revealed that the plant transcriptome is more profoundly influenced by the environment harboring the host than by host phylogeny. Our results bridge the gap in understanding the bidirectional relationship between host vegetables and microbes during food fermentation, illuminating the complex interplay between vegetable transcriptomes, fermentative microbes, and the fermentation process in food production. The different transcriptomic responses elicited by specific LAB strains suggest the possibility of microbial manipulation to achieve the desired fermentation outcomes.

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来源期刊
Physiologia plantarum
Physiologia plantarum 生物-植物科学
CiteScore
11.00
自引率
3.10%
发文量
224
审稿时长
3.9 months
期刊介绍: Physiologia Plantarum is an international journal committed to publishing the best full-length original research papers that advance our understanding of primary mechanisms of plant development, growth and productivity as well as plant interactions with the biotic and abiotic environment. All organisational levels of experimental plant biology – from molecular and cell biology, biochemistry and biophysics to ecophysiology and global change biology – fall within the scope of the journal. The content is distributed between 5 main subject areas supervised by Subject Editors specialised in the respective domain: (1) biochemistry and metabolism, (2) ecophysiology, stress and adaptation, (3) uptake, transport and assimilation, (4) development, growth and differentiation, (5) photobiology and photosynthesis.
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