Comparative proteomic analysis of Cronobacter sakazakii by iTRAQ provides insights into response to desiccation
Comparative proteomic analysis of Cronobacter sakazakii by iTRAQ provides insights into response to desiccation
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DOI：
10.1016/j.foodres.2017.06.051
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发表时间：
2017-10-01
影响因子：
8.1
通讯作者：
Wu, Hui
中科院分区：
文献类型：
--
作者：
Hu, Shuangfang;Yu, Yigang;Wu, Hui
坂崎克罗伊氏菌是一种广泛分布于世界各地的食源性病原菌，在极端干燥胁迫下存活。然而，C.坂崎井还不知道。本文研究了柑橘潜在的抗脱水因子。使用基于iTRAQ的定量蛋白质组学分析测定坂崎菌株ATCC 29544的蛋白质组学。iTRAQ共鉴定出2775个蛋白质，其中233个蛋白质在对照组和干燥胁迫组间表达差异。在这233个被鉴定为抗脱水蛋白的蛋白中，有146个蛋白表达下调，87个蛋白表达上调。综合蛋白质组覆盖率分析，C.坂崎通过减少与不必要的生存功能有关的基因，如用于毒力、粘附、入侵和鞭毛组装的基因，同时增加用于抵抗渗透胁迫的基因的基因表达，如与海藻糖和甜菜碱吸收有关的基因，来增加其对干燥的抗性。然而，渗透胁迫反应中的氨基酸代谢机制，包括产生γ-氨基丁酸在C。坂崎还不确定。这是首次报道确定了柑橘潜在的抗脱水因子。在蛋白质组学水平上对坂崎的研究
Cronobacter sakazakii is a foodbome pathogen throughout the world and survives extremely desiccation stress. However, the molecular basis involved in desiccation resistance of C. sakazakii is still unknown. In this study, the potential desiccation resistance factors of C. sakazakii ATCC 29544 were determined using iTRAQ-based quantitative proteomic analysis. A total of 2775 proteins were identified by iTRAQ, of which 233 showed a different protein expression between control group and desiccation stress group. Among these 233 proteins identified as desiccation resistance proteins, there were 146 proteins downregulated and 87 proteins upregulated. According to the comprehensive proteome coverage analysis, C. sakazakii increased its resistance to desiccation by reducing the gene involved with unnecessary survival functions such as those used for virulence, adhesion, invasion and flagella assembly, while increasing gene expression of genes used in withstanding osmotic stress such as those genes involved in trehalose and betaine uptake. However, the mechanism involved in amino acid metabolism in an osmotic stress response, including the producing of gamma-aminobutyric acid in C. sakazakii is still uncertain. This is the first report to determine the potential desiccation resistant factors of C. sakazakii at the proteomic levels.