Alkyl hydroperoxide reductase enhances the growth of Leuconostoc mesenteroides lactic acid bacteria at low temperatures.
Alkyl hydroperoxide reductase enhances the growth of Leuconostoc mesenteroides lactic acid bacteria at low temperatures.
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DOI：
10.1186/s13568-015-0098-3
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发表时间：
2015
期刊：
影响因子：
3.7
通讯作者：
Kurihara T
中科院分区：
文献类型：
--
作者：
Goto S;Kawamoto J;Sato SB;Iki T;Watanabe I;Kudo K;Esaki N;Kurihara T
即使在低温下，乳酸菌（LAB）也会导致食品质量恶化。在这项研究中，我们研究了一种新型食品腐败实验室肠膜明串珠菌 NH04 (NH04) 的冷适应机制。我们工厂从多种变质熟肉制品中频繁分离出肠系膜乳杆菌。 NH04在保质期内低温下迅速生长，造成严重的经济损失。在 10°C 下，NH04 比相关菌株（例如肠膜明串珠菌 NBRC3832 (NBRC3832)）生长得更快。 NH04 的蛋白质组分析表明，该菌株产生烷基氢过氧化物还原酶的同源物——AhpC——其表达可以在低温下诱导。 NH04 中 AhpC 的表达水平比在相同条件下生长的 NBRC3832 中高约 6 倍。尽管已知 AhpC 通过催化烷基氢过氧化物和过氧化氢的还原在多种细菌中具有抗氧化作用，但 AhpC 在食物腐败细菌的冷适应中的参与尚不清楚。我们将含有 ahpC 的表达质粒引入 NBRC3832，该质粒在 10°C 下生长速度比 NH04 慢，并发现 AhpC 的表达增强了生长。这些结果表明，AhpC 可能会提高 LAB 的抗氧化能力，在低温下快速生长中发挥着重要作用。
Lactic acid bacteria (LAB) can cause deterioration of food quality even at low temperatures. In this study, we investigated the cold-adaptation mechanism of a novel food spoilage LAB, Leuconostoc mesenteroides NH04 (NH04). L. mesenteroides was isolated from several spoiled cooked meat products at a high frequency in our factories. NH04 grew rapidly at low temperatures within the shelf-life period and resulted in heavy financial losses. NH04 grew more rapidly than related strains such as Leuconostoc mesenteroides NBRC3832 (NBRC3832) at 10°C. Proteome analysis of NH04 demonstrated that this strain produces a homolog of alkyl hydroperoxide reductase––AhpC––the expression of which can be induced at low temperatures. The expression level of AhpC in NH04 was approximately 6-fold higher than that in NBRC3832, which was grown under the same conditions. Although AhpC is known to have an anti-oxidative role in various bacteria by catalyzing the reduction of alkyl hydroperoxide and hydrogen peroxide, the involvement of AhpC in cold adaptation of food spoilage bacteria was unclear. We introduced an expression plasmid containing ahpC into NBRC3832, which grows slower than NH04 at 10°C, and found that expression of AhpC enhanced growth. These results demonstrated that AhpC, which likely increases anti-oxidative capacity of LAB, plays an important role in their rapid growth at low temperatures.
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DOI：
10.1016/j.ijfoodmicro.2009.02.019
发表时间：
2009-05-31
影响因子：
5.4
作者：
Diez, Ana M.;Bjorkroth, Johanna;Rovira, Jordi
通讯作者：
Rovira, Jordi
影响因子：
4.4
作者：
Hamasaki, Y;Ayaki, M;Morita, H
通讯作者：
Morita, H
影响因子：
2.9
作者：
Kawamoto, Jun;Kurihara, Tatsuo;Esaki, Nobuyoshi
通讯作者：
Esaki, Nobuyoshi
影响因子：
16
作者：
Chen, L;Xie, QW;Nathan, C
通讯作者：
Nathan, C
影响因子：
4
作者：
Metaxopoulos, J;Mataragas, M;Drosinos, EH
通讯作者：
Drosinos, EH