Abstract:Rice koji, used early in the manufacturing process for many fermented foods, produces diverse metabolites and enzymes during fermentation. Using gas chromatography time-of-flight mass spectrometry (GC-TOF-MS), ultrahigh-performance liquid chromatography linear trap quadrupole ion trap tandem mass spectrometry (UHPLC-LTQ-IT-MS/MS), and multivariate analysis we generated the metabolite profiles of rice koji produced by fermentation with Aspergillus oryzae (RK_AO) or Bacillus amyloliquefaciens (RK_BA) for different durations. Two principal components of the metabolomic data distinguished the rice koji samples according to their fermenter species and fermentation time. Several enzymes secreted by the fermenter species, including α-amylase, protease, and β-glucosidase, were assayed to identify differences in expression levels. This approach revealed that carbohydrate metabolism, serine-derived amino acids, and fatty acids were associated with rice koji fermentation by A. oryzae, whereas aromatic and branched chain amino acids, flavonoids, and lysophospholipids were more typical in rice koji fermentation by B. amyloliquefaciens. Antioxidant activity was significantly higher for RK_BA than for RK_AO, as were the abundances of flavonoids, including tricin, tricin glycosides, apigenin glycosides, and chrysoeriol glycosides. In summary, we have used MS-based metabolomics and enzyme activity assays to evaluate the effects of using different microbial species and fermentation times on the nutritional profile of rice koji.

No abstract

Non-targeted metabolomic analysis of hot pepper (Capsicum annuum "CM334") was performed at six development stages [16, 25, 36, 38, 43, and 48 days post-anthesis (DPA)] to analyze biochemical changes. Distinct distribution patterns were observed in the changes of metabolites, gene expressions, and antioxidant activities by early (16-25 DPA), breaker (36-38 DPA), and later (43-48 DPA) stages. In the early stages, glycosides of luteolin, apigenin, and quercetin, shikimic acid, γ-aminobutyric acid (GABA), and putrescine were highly distributed but gradually decreased over the breaker stage. At later stages, leucine, isoleucine, proline, phenylalanine, capsaicin, dihydrocapsaicin, and kaempferol glycosides were significantly increased. Pathway analysis revealed metabolite-gene interactions in the biosynthesis of amino acids, capsaicinoids, fatty acid chains, and flavonoids. The changes in antioxidant activity were highly reflective of alterations in metabolites. The present study could provide useful information about nutrient content at each stage of pepper cultivation.

No abstract

g Bacterial persisters are a small fraction of quiescent cells that survive in the presence of lethal concentrations of antibiotics. They can regrow to give rise to a new population that has the same vulnerability to the antibiotics as did the parental population. Although formation of bacterial persisters in the presence of various antibiotics has been documented, the molecular mechanisms by which these persisters tolerate the antibiotics are still controversial. We found that amplification of the fumarate reductase operon (FRD) in Escherichia coli led to a higher frequency of persister formation. The persister frequency of E. coli was increased when the cells contained elevated levels of intracellular fumarate. Genetic perturbations of the electron transport chain (ETC), a metabolite supplementation assay, and even the toxin-antitoxin-related hipA7 mutation indicated that surplus fumarate markedly elevated the E. coli persister frequency. An E. coli strain lacking succinate dehydrogenase (SDH), thereby showing a lower intracellular fumarate concentration, was killed ϳ1,000-fold more effectively than the wild-type strain in the stationary phase. It appears that SDH and FRD represent a paired system that gives rise to and maintains E. coli persisters by producing and utilizing fumarate, respectively. Bacterial persisters are phenotypic variants that are tolerant even to supralethal concentrations of multiple antibiotics (1-3). Reseeding of the persisters yields a bacterial population with a frequency of antibiotic-tolerant cells that is similar to that of the parental population (4, 5). Persisters are distinct from antibioticresistant cells because the ability to tolerate antibiotics is neither genetically determined nor inherited. Persisters showing tolerance of different classes of antibiotics are observed in most microbial species and have been implicated in chronic and recurrent infections (1). Furthermore, it is highly probable that persisters are a potential reservoir for the development of drug resistance in pathogenic bacteria (6, 7).Despite the discovery of bacterial persisters more than 70 years ago (4), the mechanisms that underlie noninheritable persistence phenotypes remain unclear. Various researchers recently identified a number of genes and pathways that lead to persister formation or survival upon antibiotic treatments. These include toxinantitoxin (TA) modules, a stringent response, phosphate metabolism, alternative energy production, and antioxidative defense (8-13). Because nongrowing or slow-growing bacteria are less sensitive to antibiotics, dormancy has been proposed to be the mechanism of last resort in many of these persistence studies. Thus, many recent mechanistic studies have focused on how bacterial cells reach the dormant state (8-15). Nonetheless, the prevailing hypothesis that persisters might survive solely because of dormancy is being challenged. A lack of significant growth or metabolic activity does not guarantee persistence, and dormancy is neither necessary nor sufficient fo...