iTRAQ-based quantitative proteomic analysis of the antimicrobial mechanism of lactobionic acid against<i>Staphylococcus aureus</i>

Cao, Jiarong; Zheng, Yan

doi:10.1039/d0fo02491k

Cited by 8 publications

(2 citation statements)

References 53 publications

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“…In this case, the possible disruptive effect of the LBA on the cell wall membrane was suggested by the presence of alkaline phosphatase and nucleotides in the culture medium and by the transmission electron microscopy (TEM) observations. In a further study, Cao and Zheng 17 provided a deeper insight into this subject by carrying out an iTRAQ‐based quantitative proteomic analysis, which suggested that the LBA was affecting the expression of ABC transporters, altering the cellular metabolism, and decreasing the levels of proteins involved in the survival of the bacteria under stress conditions. Likewise, LBA could attenuate the virulence of Staphylococcus aureus and reduce its capacity of infection.…”

Section: Antimicrobial Properties In Foodmentioning

confidence: 99%

The antimicrobial and bioactive properties of lactobionic acid

et al. 2022

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Lactobionic acid (LBA) is a bioactive molecule that has generated keen interest in different industries. However, its future application in the food area is one of the most promising. Chemically, it is a polyhydroxy acid formed by the union of two molecules (galactose and gluconic acid) linked by an ether-bond, showing many interesting and unusual properties due to its structure and composition, although it is traditionally known in the food industry for its chelating, moisturizing, gelling, and antioxidant properties. There has been much research into the production of LBA, either by microbial fermentation or biocatalytic approaches such as enzymatic synthesis, but its use in foodstuffs, to produce new functional products and to evaluate its antimicrobial activity against food-borne pathogens, is a relatively new topic that has attracted the interest of the international research community recently. Furthermore, in spite of the potential of LBA, it has been approved only by the US Food and Drug Administration, and for its use as the salt form, but the publication of new comprehensive studies, able to agglutinate all the new food-related LBA research results, could disseminate knowledge about this compound and have an influence on its current regulation status. The aim of the present review is to describe the most recent advances and research on its antimicrobial potential, as well as summarizing the significant aspects that make LBA a promising bioactive compound for the food sector.

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Section: Antimicrobial Properties In Foodmentioning

confidence: 99%

The antimicrobial and bioactive properties of lactobionic acid

et al. 2022

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“…Proteomics and metabolomics are effective approaches to investigate the changes of proteins and metabolic profiles in bacteria caused by environmental stress, and which have been extensively used to elucidate the antimicrobial mechanism of natural compounds. 8,19,20 In this study, the minimum inhibitory concentration (MIC) value, intracellular ATP concentration, membrane permeability, and ultrastructure changes were determined to assess the antibacterial effect of hexanal against V. parahaemolyticus. TMT-based quantitative proteomics and non-targeted metabolomics were performed to reveal the associated mode of action of hexanal against V. parahaemolyticus.…”

Section: Introductionmentioning

confidence: 99%

TMT-Based Quantitative Proteomics and Non-targeted Metabolomic Analyses Reveal the Antibacterial Mechanism of Hexanal against Vibrio parahaemolyticus

Fan

Dong

Wang

et al. 2023

J. Agric. Food Chem.

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Hexanal is a phytochemical with antimicrobial activity. However, its antibacterial effect and mechanism against Vibrio parahaemolyticus (V. parahaemolyticus) remain unclear. The study aims to elucidate the associated mechanism using tandem mass tag quantitative proteomics and non-targeted metabolomics. Hexanal treatment reduced intracellular ATP concentration, increased membrane permeability, and destroyed the morphology and ultrastructure of V. parahaemolyticus cells. Proteomics and metabolomics data indicated that 572 differentially expressed proteins (DEPs) and 241 differential metabolites (DMs) were identified in hexanal-treated V. parahaemolyticus. These DEPs and DMs were involved in multiple biological pathways including amino acid metabolism, purine and pyrimidine biosynthesis, etc. Bioinformatics analysis revealed that hexanal damaged the structure and function of cell membranes, inhibited nucleotide metabolism, and disturbed carbohydrate metabolism and tricarboxylic acid cycle (TCA) cycle, which ultimately resulted in growth inhibition and bacterial death. The study is conducive to better understand the mode of action of hexanal against V. parahaemolyticus and offers experimental foundation for the application of hexanal as the antibacterial agent in the seafood-associated industry.

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