Metabolism of hydrogen peroxide by Lactobacillus plantarum NJAU-01: A proteomics study.
In: Food Microbiology, Jg. 112 (2023-06-01), S. N.PAG
Online
academicJournal
Zugriff:
This study aimed to investigate the time-course effect of Lactobacillus plantarum NJAU-01 in scavenging exogenous hydrogen peroxide (H 2 O 2). The results showed that L. plantarum NJAU-01 at 107 CFU/mL was able to eliminate a maximum of 4 mM H 2 O 2 within a prolonged lag phase and resume to proliferate during the following culture. Redox state in the start-lag phase (0 h, without the addition of H 2 O 2), indicated by glutathione and protein sulfhydryl, was impaired in the lag phase (3 h and 12 h) and then gradually recovered during subsequent growing stages (20 h and 30 h). By using sodium dodecyl sulfate-polyacrylamide gel electrophoresis and proteomics analysis, a total of 163 proteins such as PhoP family transcriptional regulator, glutamine synthetase, peptide methionine sulfoxide reductase, thioredoxin reductase, ribosomal proteins, acetolactate synthase, ATP binding subunit ClpX, phosphoglycerate kinase, UvrABC system protein A and UvrABC system protein B were identified as differential proteins across the entire growth phase. Those proteins were mainly involved in H 2 O 2 sensing, protein synthesis, repairing proteins and DNA lesions, amino sugar and nucleotide sugar metabolism. Our data suggest that biomolecules of L. plantarum NJAU-01 are oxidized to passively consume H 2 O 2 and are restored by the enhanced protein and/or gene repair systems. • NJAU-01 was able to scavenge 4 mM H 2 O 2 and then resumed to proliferate. • AntiOxidant enzymes MSR and TR were up-regulated for repairing protein damage. • The ribosome proteins were linked with repair systems and other metabolic pathways. • Biomolecules are oxidized to passively consume H 2 O 2 and are revived by repair systems. [ABSTRACT FROM AUTHOR]
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Metabolism of hydrogen peroxide by Lactobacillus plantarum NJAU-01: A proteomics study.
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Autor/in / Beteiligte Person: | Chen, Lei ; Liu, Rui ; Li, Suyun ; Wu, Mangang ; Yu, Hai ; Ge, Qingfeng |
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Zeitschrift: | Food Microbiology, Jg. 112 (2023-06-01), S. N.PAG |
Veröffentlichung: | 2023 |
Medientyp: | academicJournal |
ISSN: | 0740-0020 (print) |
DOI: | 10.1016/j.fm.2023.104246 |
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