期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 147, 期 3, 页码 181-187出版社
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2011.04.003
关键词
Lactobacillus casei Zhang; Proteomics; Acid stress
资金
- National Natural Science Foundation of China [31025019, 31000805]
- Earmarked Fund for Modern Agro-industry Technology Research System [nycytx-0501]
- Prophase Research Program of the 973 Project of China [2010CB134502]
- National Key Technology RD Program [2009BADC1B01]
- Innovation Team Development of the Ministry of Education of China [IRT0967]
Tolerance to acid is an important feature for probiotic bacteria during transition through the gastrointestinal tract. Proteomics analysis of a new probiotic bacterium. Lactobacillus casei Zhang, was performed upon 30-min exposure to low acid stress (pH 2.5 vs. pH 6.4) using two-dimensional electrophoresis. Out of 33 protein spots that showed changes of expression between the two pHs, 22 showed 1.5-fold higher expression at pH 2.5 than at pH 6.4, whereas five spots had expression decreased by 1.5-fold at pH 2.5. There were also six protein spots that were exclusively present on different pH maps. Further analysis showed that eight of the enhanced proteins, NagA, NagB, PGM, GlmM, LacC, TOP, GALM and Ptsl, were involved in carbohydrate catabolism. Moreover, quantitative RT-PCR showed that the mRNA expression levels of dnaK, nagB, galm, estC, tuf and luxS were consistent with changes in protein expression. We postulate that there might be some relationship between differentially expressed proteins and acid tolerance in L casei Zhang. (C) 2011 Elsevier B.V. All rights reserved.
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