2020 ; Vol.30-2: 187~195
|Author||Shaoli Liu, Yimiao Ma, Yi Zheng, Wen Zhao, Xiao Zhao, Tianqi Luo, Jian Zhang, Zhennai Yang|
|Place of duty||Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University Beijing, P.R. China,Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, P.R. China|
|Title||Cold-Stress Response of Probiotic Lactobacillus plantarum K25 by iTRAQ Proteomic Analysis|
J. Microbiol. Biotechnol.2020 ;
|Abstract||To understand the molecular mechanism involved in the survivability of cold-tolerant lactic
acid bacteria was of great significance in food processing, since these bacteria play a key role
in a variety of low-temperature fermented foods. In this study, the cold-stress response of
probiotic Lactobacillus plantarum K25 isolated from Tibetan kefir grains was analyzed by
iTRAQ proteomic method. By comparing differentially expressed (DE) protein profiles of the
strain incubated at 10oC and 37oC, 506 DE proteins were identified. The DE proteins involved
in carbohydrate, amino acid and fatty acid biosynthesis and metabolism were significantly
down-regulated, leading to a specific energy conservation survival mode. The DE proteins
related to DNA repair, transcription and translation were up-regulated, implicating change of
gene expression and more protein biosynthesis needed in response to cold stress. In addition,
two-component system, quorum sensing and ABC (ATP-binding cassette) transporters also
participated in cell cold-adaptation process. These findings provide novel insight into the
cold-resistance mechanism in L. plantarum with potential application in low temperature
fermented or preserved foods.|
|Key_word||Proteomics, iTRAQ, Lactobacillus plantarum K25, cold-tolerance|
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