渗透和冷胁迫诱导的副干酪乳杆菌存活但不可培养状态

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-02-28 DOI:10.1016/j.idairyj.2025.106228

Qiuhua Bao , Baoyi Yuan , Xuebo Ma , Xin Zhao , Ran Gao , Jianan Li , Lai-Yu Kwok

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引用次数: 0

摘要

副干酪乳杆菌（lactoaseibacillus paracasei Zhang，简称L. paracasei Zhang）是一种益生菌菌株，在不利条件下可进入可存活但不可培养（viable but non- culable， VBNC）状态，以提高存活率。为了研究这种转变背后的转录水平分子机制，我们采用高通量rna测序分析了在4°C和4% (w/v) NaCl液体MRS培养基中诱导的VBNC L. paracasei Zhang细胞的全球差异基因表达。我们鉴定出1345个差异表达基因（截断倍数变化≥2），包括670个上调基因和675个下调基因。其中，30个基因（28个上调，2个下调）显示出5倍或更大的变化。功能分析显示蛋白质转运、糖酵解和磷脂酰甘油代谢相关通路显著富集，丙酸代谢是主要的差异通路。此外，RT-qPCR验证了参与VBNC形成的6个关键基因的表达水平。这些研究结果为探究渗透胁迫和冷胁迫下副casei Zhang的转录适应机制提供了新的思路。

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Osmotic and cold stress-induced viable but non-culturable state in Lacticaseibacillus paracasei Zhang: A transcriptome analysis

Lacticaseibacillus paracasei Zhang (L. paracasei Zhang), a probiotic strain, may enter a viable but non-culturable (VBNC) state under adverse conditions to enhance survival. To investigate the transcriptional-level molecular mechanisms underlying this transition, we employed high-throughput RNA-sequencing to analyze global differential gene expression in VBNC L. paracasei Zhang cells induced at 4 °C and 4% (w/v) NaCl in liquid MRS medium. We identified 1345 differentially expressed genes (cutoff fold change ≥2), including 670 upregulated and 675 downregulated genes. Among these, 30 genes (28 upregulated and two downregulated) showed a fivefold or greater change. Functional analysis revealed significant enrichment in pathways related to protein transport, glycolysis, and phosphatidylglycerol metabolism, with propionate metabolism as the main differential pathway. Additionally, RT-qPCR validated the expression levels of six key genes involved in VBNC formation. These findings provide insights into the transcriptional adaptive mechanisms of L. paracasei Zhang under osmotic and cold stress.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.