Journal of Microbiology and Biotechnology
The Korean Society for Microbiology and Biotechnology publishes the Journal of Microbiology and Biotechnology.

2020 ; Vol.30-2: 187~195

AuthorShaoli Liu, Yimiao Ma, Yi Zheng, Wen Zhao, Xiao Zhao, Tianqi Luo, Jian Zhang, Zhennai Yang
Place of dutyBeijing 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
TitleCold-Stress Response of Probiotic Lactobacillus plantarum K25 by iTRAQ Proteomic Analysis
PublicationInfo J. Microbiol. Biotechnol.2020 ; Vol.30-2
AbstractTo 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.
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Key_wordProteomics, iTRAQ, Lactobacillus plantarum K25, cold-tolerance
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