半乳糖转移酶对嗜酸乳杆菌NCFM EPS生物合成及冻干抗性的影响

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences Pub Date : 2022-12-30 DOI:10.1016/j.fochms.2022.100145

Lingyu Kong , Yuze Huang , Xiaoqun Zeng , Congyan Ye , Zhen Wu , Yuxing Guo , Daodong Pan

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引用次数: 5

摘要

半乳糖转移酶(GalT)是合成胞外多糖(EPS)的重要酶，EPS是保护细胞免受恶劣环境影响的生物膜的主要聚合物。然而，高泌泌素在应激抵抗中的作用及其调控机制尚不清楚。本研究通过基因工程成功地在嗜酸乳杆菌NCFM中过表达了GalT。重组菌株的GalT活性和冻干存活率显著提高。EPS产量也提高了17.8%，表明抗冻干性与EPS呈正相关。RNA-Seq结果显示，GalT可以调节膜运输系统的通量，关键的糖相关代谢途径，促进群体感应，促进EPS的生物合成，从而增强其抗冻干能力。研究结果具体证明了GalT调控EPS生物合成的机制在保护乳酸菌免受冻干胁迫中起着重要作用。

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Effects of galactosyltransferase on EPS biosynthesis and freeze-drying resistance of Lactobacillus acidophilus NCFM

Galactosyltransferase (GalT) is an important enzyme in synthesizing exopolysaccharide (EPS), the major polymer of biofilms protecting cells from severe conditions. However, the contribution to, and regulatory mechanism of GalT, in stressor resistance are still unclear. Herein, we successfully overexpressed GalT in Lactobacillus acidophilus NCFM by genetic engineering. The GalT activity and freeze-drying survival rate of the recombinant strain were significantly enhanced. The EPS yield also increased by 17.8%, indicating a positive relationship between freeze-drying resistance and EPS. RNA-Seq revealed that GalT could regulate the flux of the membrane transport system, pivotal sugar-related metabolic pathways, and promote quorum sensing to facilitate EPS biosynthesis, which enhanced freeze-drying resistance. The findings concretely prove that the mechanism of GalT regulating EPS biosynthesis plays an important role in protecting lactic acid bacteria from freeze-drying stress.

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.