Transcriptome responses of lactic acid bacteria isolated from kimchi under hydrogen peroxide exposure

被引：11

作者：

Lee, Moeun ^{[1
,2
]}

Kim, Daun ^{[1
]}

Choi, Eun Ji ^{[1
]}

Song, Jung Hee ^{[1
]}

Kang, Jin Yong ^{[1
]}

Lee, Ki Won ^{[2
,3
]}

Chang, Ji Yoon ^{[1
]}

机构：

[1] World Inst Kimchi, Res & Dev Div, 86 kimchi Ro, Gwangju 61755, South Korea

[2] Seoul Natl Univ, Dept Agr Biotechnol, Biomodulat Major, 1 Gwanak Ro, Seoul 08826, South Korea

[3] Seoul Natl Univ, Adv Inst Convergence Technol, Suwon 16229, South Korea

来源：

FOOD RESEARCH INTERNATIONAL | 2023年 / 168卷

关键词：

Latilactobacillus curvatus WiKim38; Companilactobacillus allii WiKim39; Lactococcus lactis WiKim0124; Antioxidant starter culture; RNA sequencing; Two-dimensional protein gel electrophoresis; PROTEOMIC ANALYSIS; DNA-DAMAGE;

D O I：

10.1016/j.foodres.2023.112681

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, five species of lactic acid bacteria (LAB) isolated from kimchi were analyzed in terms of their potential antioxidant activity. Latilactobacillus curvatus WiKim38, Companilactobacillus allii WiKim39, and Lac-tococcus lactis WiKim0124 exhibited higher radical scavenging activity, reducing power, and lipid peroxidation inhibition than the reference strain and tolerated hydrogen peroxide (H2O2) exposure up to a concentration of 2.5 mM. To investigate the antioxidant mechanism of LAB strains, transcriptomic and proteomic signatures were compared between the H2O2-exposed and untreated group using RNA sequencing and two-dimensional protein gel electrophoresis. Across all LAB strains, cell membrane responses and metabolic processes were the most prominent in the main categories of gene ontology classification, indicating that cellular components and in-teractions play an important role in oxidative stress responses. Thus, LAB strains isolated from kimchi could be considered for potential use in functional food production and in antioxidant starter cultures.

引用

页数：9