INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
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IF 8.5
Gege Hu,Hangyu Hu,Zengjia Zhou,Tariq Aziz,Zhennai Yang,Zhang Yang,Nada K. Alharbi,Ashwag Shami,Fahad Al-Asmari,Hajar AlQadeeb,Maher S. Alwethaynani,Fakhria A. Al-Joufi
One of the vital functional biopolymers produced by lactic acid bacteria (LAB) is exopolysaccharide (EPS) that has been extensively studied, but less research has been done on the EPS production by pediococci . In this study, the EPS synthesis in Pediococcus acidilactici BCB1H regulated by Fe 2+ was investigated by a multi-omics method. Adding Fe 2+ (0.6 g/L) in a semi-defined medium was shown to significantly increase the EPS production from 225.5 to 271.5 mg/L by BCB1H. Joint transcriptomics and proteomics analyses on BCB1H under Fe 2+ interference revealed upregulation of phosphotransferase systems (PTS), the key pathway to synthesizing EPSs. Further joint transcriptomics and metabolomics analyses showed a total of 22 differential metabolic pathways, including overall metabolic pathways, biosynthesis of secondary metabolites, metabolism of microorganisms in different environments. Integrated multi-omics analysis for the key differentially expressed genes, proteins and metabolites with synergistic effects revealed decarboxylating 6-phosphogluconate dehydrogenase (Gnd), acetyl-CoA carboxylase biotin carboxylase subunit (AccD) and EII sugar-specific permease (EIIs) genes that were upregulated, while glycerol kinase (GlpK) and alcohol dehydrogenase (AdhP) downregulated. Therefore, Fe 2+ enhanced the EPS synthesis in BCB1H by promoting accumulation of fructose-6-phosphate, glycerate and malate, and reducing production of d -fructose-1,6-diphosphate and glycerone-phosphate, mainly by regulation of the pentose phosphate pathway, tricarboxylic acid cycle, glycolysis and gluconeogenesis pathways, and glycerolipid metabolism pathways. The present study was significant for further understanding the regulatory mechanism of EPS biosynthesis in LAB.
研究领域:
微生物学
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分子生物学
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食品科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF BIOTECHNOLOGY
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2015
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IF 2.871
Xia Yi,Peng Zhang,Jiaoe Sun,Yi Tu,Qiuqiang Gao,Jian Zhang,Jie Bao
Pediococcus acidilactici TY112 producing l -lactic acid and P. acidilactici ZP26 producing d -lactic acid, were engineered from the wild-type P. acidilactici DQ2 by ldhD or ldh gene disruption , and the robustness of the wild-type strain to the inhibitors derived from lignocellulose pretreatment was maintained well. In simultaneous saccharification and fermentation (SSF), 77.66 g L −1 of l -lactic acid and 76.76 g L −1 of d -lactic acid were obtained at 25% (w/w) solids content of dry dilute acid pretreated and biodetoxified corn stover feedstock. l - and d -Lactic acid yield and productivity were highly dependent on the inhibitor removal extent due to the significant down-regulation on the expressions of ldh and ldhD encoding lactate dehydrogenase by inhibitor, especially syringaldehyde and vanillin at the low concentrations. This study provided a prototype of industrial process for high titer l - and d -lactic acid production from lignocellulose feedstock.
研究领域:
微生物工程
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生物化学工程
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DOI
高影响因子
Frontiers in Microbiology
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2021
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IF 5.64
Zhou Kai,Zhang Xiao,Li Bingyong,Shen Chaoqun,Sun Yuan-Ming,Yang Jianyuan,Xu Zhen-Lin
Citrulline is one of the major precursors of ethyl carbamate in soy sauce, and the accumulation of citrulline is attributed to the metabolism of arginine by bacteria with the arginine deiminase (ADI) pathway. However, key strains and factors affecting citrulline accumulation are not yet clear. In this study, two key strains of Pediococcus acidilactici and Weissella confusa were isolated from soy sauce moromi, and the regularity of citrulline formation was studied. Results showed that the conversion rates from arginine to citrulline (A/C rate) and the citrulline accumulation ability of W. confusa and P. acidilactici significantly increased in the presence of different concentrations of NaCl, indicating that salt stress was the main factor for citrulline accumulation. The inconsistent expression of arc genes by salt stress was the reason for citrulline accumulation for P. acidilactici, but for W. confusa, it may be due to the influence of arginine/citrulline on the transportation system: the intracellular citrulline could neither transport to extracellular space nor convert into ornithine. Environmental factors greatly influenced citrulline accumulation of the two key bacteria; A/C rate and citrulline formation in both strains decreased at low temperature (15°C) under high salt stress, but opposite effects were observed for the two key strains under anaerobic light condition. Moreover, quercetin and gallic acid significantly decreased the A/C rate and citrulline accumulation ability of the two key strains. The optimal quercetin and gallic acid as suggested by simulation experiment were 100 and 10 mg/l, respectively, and the lowest A/C rate of 28.4% and citrulline level of 1326.7 mg/l were achieved in the simulation system. This study explored the main factors for citrulline formation by the two key strains and proposed a targeted way to control citrulline in soy sauce.
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
Frontiers in Microbiology
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2024
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IF 4
Zhao Mengdi,Zhang Yuanyuan,Li Yueyao,Liu Keyuan,Bao Kun,Li Guangyu
There is growing interest in the potential health benefits of probiotics for both humans and animals. The study aimed to investigate the effects of feeding the canine-derived probiotic Pediococcus acidilactici GLP06 to adult beagles by analysing the microbiome and metabolome. Twenty-four healthy adult beagles were randomly assigned to four groups. The CK group received a standard diet, while the three probiotic groups, the LG group (2 × 108 CFU/day/dog), MG group (2 × 109 CFU/day/dog), and HG group (2 × 1010 CFU/day/dog), received the standard diet supplemented with varying amounts of probiotics. The results show that, compared to the CK group, total antioxidant capacity was significantly increased in the MG and HG groups (p < 0.05), and superoxide dismutase and catalase were significantly increased in the HG group (p < 0.05). Compared to the CK group, malondialdehyde and blood urea nitrogen content were significantly decreased in the MG and HG groups (p < 0.05). Additionally, secretory immunoglobulin A activity was significantly increased in the HG group compared to the CK and LG groups (p < 0.05), and immunoglobulin G activity was significantly increased in the HG group compared to the CK, LG, and MG groups (p < 0.05). In addition, compared with the CK group, the abundance of Faecalitalea and Collinsella increased in the LG group, and the relative abundance of Tyzzerella and Parasutterella increased in the MG group. The α diversity and the relative abundances of beneficial bacteria (Faecalibacterium, Lachnospiraceae_NK4A1316, and Ruminococcaceae_UCG-005) were higher in the HG group than in the CK group. Furthermore, acetic acid content was significantly increased in the HG group compared to the CK, LG, and MG groups (p < 0.05). Butyric acid, isobutyric acid, and the total SCFA content were significantly increased in the HG group compared to the CK group (p < 0.05). Moreover, metabolome analysis revealed 111 upregulated and 171 downregulated metabolites in the HG group. In conclusion, this study presents evidence that supplementing with P. acidilactici GLP06 can have a positive impact on antioxidant activity, immunoproteins, SCFAs, and gut microbiota in adult beagles. These findings highlight the potential of probiotics as a dietary intervention to enhance gut health and overall wellbeing in companion animals.
研究领域:
兽医学
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微生物学
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营养学
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免疫学
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代谢组学
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产品关联
DOI
PubMed
高影响因子
Foods
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2024
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IF 4.7
Yiteng Qiao,Fengwei Tian,Leilei Yu,Jianxin Zhao,Qixiao Zhai,Wei Chen
The mechanism of metabolites produced by lactic acid bacteria in mediating microbial interactions has been difficult to ascertain. This study comparatively evaluated the antimicrobial effect of the novel bacterium Pediococcus acidilactici CCFM18 and explored the global chemical view of its interactions with indicator bacteria. P. acidilactici CCFM18 had sufficiently strong antimicrobial activity to effectively inhibit the growth of the indicator bacteria and enhance their intracellular reactive oxygen species (ROS) level. The emerging technique of matrix-assisted laser desorption ionization–time-of-flight (MALDI-TOF) imaging mass spectrometry indicated that P. acidilactici CCFM18 increased the production of pediocin PA-1 and the penocin A profile during its interaction with the indicator bacteria, thus differing from P. acidilactici CCFM28 (a commonly used laboratory strain). Strikingly, the production of coagulin A was triggered only by signaling molecules made by the competing strain L. thermophilus , suggesting an idiosyncratic response from P. acidilactici CCFM18. Bioinformatic mining of the P. acidilactici CCFM18 draft genome sequence revealed gene loci that code for the complex secondary metabolites analyzed via MSI. Taken together, these results illustrate that chemical interactions between P. acidilactici CCFM18 and indicator bacteria exhibit high complexity and specificity and can drive P. acidilactici CCFM18 to produce different secondary metabolites.
研究领域:
微生物学
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基因组学
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质谱分析
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2024
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IF 4.8
Mingxin Li,Shugang Li,Chunqing Ai,Wenxiu Zhu,Donglin Sui,Yixuan Li,Binbin Hou,Xiaomeng Ren
The increasing incidence of atopic dermatitis (AD) presents a public health issue, and thus there is an urgent need for safe and effective preventive strategies. In this study, a strategy to reduce the risk of AD in offspring by administering probiotics to the mother was explored. Female mice were given Lactobacillus rhamnosus RL-H3-005 (RL) and Pediococcus acidilactici RP-H3-006 (RP) during pregnancy and lactation period, and their inhibition effects on AD symptoms in offspring mice were evaluated. The results showed that supplementation with RL and RP during pregnancy and lactation period altered not only the gut microbiota community but also microbial community in milk in pregnant mice. Further study showed that pups from RL- and RP-treated pregnant mice had mild symptoms of AD, characterized by reduced epidermal thickness in the ear tissues and numbers of mast cells, which was associated with the reduction in secretory immunoglobulin A (sIgA), immunoglobulin E (IgE), IL-4, IL-5, IL-13, thymic stromal lymphopoietin (TSLP), and eosinophil cationic protein (Ecp). The underlying mechanism of RL and RP on the inhibition of AD symptom in offspring was closely associated with the alterations of the gut microbiota community in offspring, including an increase in Ligilactobacillus and Bacteroides . This study implies that RL and RP hold the potential to reduce the risk of AD in offspring via gut-mammary axis during the pregnancy and lactation period.
研究领域:
微生物学
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免疫学
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分子生物学
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药理学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Zihan Li,Wei Su,Yingchun Mu,Qi Qi,Li Jiang
Protein degradation occurs during the fermenting of traditional mutton sausages, which influences on the flavor and quality of products. In this study, HS-SPME-GC-MS and Sodium dodecyl sulfate-polyacrylamide gel electrophoresis were used to study the degradation kinetics of myofibrillar protein (MP) and sarcoplasmic protein (SP) during fermentation and ripening of fermented sausages by single and mixed starters ( Pediococcus acidilactici CICC 10344 and Rhizopus Oryzae ATCC 96382). It was shown that flavor formation and protein degradation are related. Adding mixed starters effectively reduced the loss of sulfhydryl content compared to single starter. Moreover, cathepsin B and cathepsin L activities were continuously enhanced during sausage fermentation. Analysis of SDS-PAGE showed processing affected protein degradation, and the degree of degradation was increased with increasing fermentation time. Meanwhile, the inoculation of mature sausage samples with mixed starters accelerated the production of water-soluble flavor compounds (e.g., free amino acids and TCA-soluble peptides). The mixed starters group had more amino acids presenting the umami-free amino acids. Based on the ROAV values for odor thresholds, we identified 12 key volatile flavor compounds. The correlation heat map showed higher concentrations of key volatile flavor compounds in the mixed starters. Overall, Pediococcus acidilactici and Rhizopus Oryzae addition may effectively improve the flavor quality of fermented sausage products during fermentation.
研究领域:
食品科学
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微生物学
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蛋白质化学
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风味化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）