Acetate Activates Lactobacillus Bacteriocin Synthesis by Controlling Quorum Sensing
Acetate Activates Lactobacillus Bacteriocin Synthesis by Controlling Quorum Sensing
复制标题
乙酸通过控制群体感应激活乳酸菌细菌素合成
DOI：
10.1128/aem.00720-21
复制
发表时间：
2021-07-01
影响因子：
4.4
通讯作者：
Lu, Zhaoxin
中科院分区：
文献类型：
--
作者：
Meng, Fanqiang;Zhao, Haizhen;Lu, Zhaoxin
由乳酸菌（LAB）产生的细菌素在食品保藏和食品安全中特别有用。细菌素可能会增加细菌对肠道固有微生物群的竞争优势;同时，细菌素可以限制酸奶和其他乳制品中不需要的微生物的生长。摘要细菌素可用于控制发酵食品中微生物的组成。细菌素的合成受自诱导肽介导的群体感应调节。此外，据报道，短链脂肪酸，尤其是醋酸，可以调节细菌素的合成。选择了五种调节细菌素合成的组氨酸激酶来验证它们与乙酸的相互作用。乙酸盐在体外激活Pln B、SppK和HpK 3的激酶活性，并在体内增加其同源细菌素植物菌素EF、萨卡菌素A和鼠李糖素B的产量。添加醋酸盐的植物乳杆菌、清酒乳杆菌和鼠李糖乳杆菌发酵上清液对金黄色葡萄球菌的抑菌活性分别比不添加醋酸盐时提高了298%、198%和289%。本研究阐明了乙酸盐在细菌素合成中的激活作用，为提高乳酸杆菌细菌素的产量提供了一种潜在的策略。重要性乳酸菌（LAB）产生的细菌素在食品防腐和食品安全方面特别有用。细菌素可能会增加细菌对肠道固有微生物群的竞争优势;同时，细菌素可以限制酸奶和其他乳制品中不需要的微生物的生长。本研究证实了醋酸盐在体内外均能激活三种组氨酸激酶并上调细菌素的合成。细菌素产量的增加减少了病原体的数量，增加了牛奶中益生菌的数量。醋酸盐激活细菌素合成在乳制品和青贮饲料的保藏中具有广泛的应用前景。
Bacteriocins produced by lactic acid bacteria (LAB) are particularly useful in food preservation and food safety. Bacteriocins might increase bacterial competitive advantage against the indigenous microbiota of the intestines; at the same time, bacteriocins could limit the growth of undesired microorganisms in yogurt and other dairy products. ABSTRACT Bacteriocins are useful for controlling the composition of microorganisms in fermented food. Bacteriocin synthesis is regulated by quorum sensing mediated by autoinducing peptides. In addition, short-chain fatty acids, especially acetic acid, reportedly regulate bacteriocin synthesis. Five histidine kinases that regulated the synthesis of bacteriocins were selected to verify their interactions with acetate. Acetate activated the kinase activity of PlnB, SppK, and HpK3 in vitro and increased the yield of their cognate bacteriocins plantaricin EF, sakacin A, and rhamnosin B in vivo. The antimicrobial activity against Staphylococcus aureus of the fermentation supernatants of Lactobacillus plantarum, Lactobacillus sakei, and Lactobacillus rhamnosus with addition of acetate increased to 298%, 198%, and 289%, respectively, compared with that in the absence of acetate. Our study elucidated the activation activity of acetate in bacteriocin synthesis, and it might provide a potential strategy to increase the production of bacteriocin produced by Lactobacillus. IMPORTANCE Bacteriocins produced by lactic acid bacteria (LAB) are particularly useful in food preservation and food safety. Bacteriocins might increase bacterial competitive advantage against the indigenous microbiota of the intestines; at the same time, bacteriocins could limit the growth of undesired microorganisms in yogurt and other dairy products. This study confirmed that three kinds of histidine kinases were activated by acetate and upregulated bacteriocin synthesis both in vitro and in vivo. The increasing yield of bacteriocins reduced the number of pathogens and increased the number of probiotics in milk. Bacteriocin synthesis activation by acetate may have a broad application in the preservation of dairy products and forage silage.