Transcriptomic analysis of bacteriocin synthesis and stress response in Lactobacillus paracasei HD1.7 under acetic acid stress

Kang, Jie; Zhou, Xiaohang; Zhang, Wen; Pei, Fangyi; Ge, Jingping

doi:10.1016/j.lwt.2021.112897

Cited by 7 publications

(5 citation statements)

References 49 publications

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“…ABC transporters are associated with the transport of proteoglycans, amino acids, metal ions, polypeptides, proteins, and cellular metabolites ( Locher, 2016 ). Studies have shown that LAB can change the expression of ABC transporters under acetic acid stress, which is important for bacteria to adapt to environmental stress ( Kang et al, 2022 ). Therefore, due to the down-regulation of those enzymes, the biomass of L. helveticus decreased under co-cultivation condition, as shown in Figure 2 .…”

Section: Discussionmentioning

confidence: 99%

Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar

et al. 2022

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The microbial community plays an important role on the solid-state fermentation (SSF) of Chinese cereal vinegar, where acetic acid bacteria (AAB) and lactic acid bacteria (LAB) are the dominant bacteria. In this study, the top-down (in situ) and bottom-up (in vitro) approaches were employed to reveal the interaction of AAB and LAB in SSF of Shanxi aged vinegar (SAV). The results of high-throughput sequencing indicates that Acetobacter pasteurianus and Lactobacillus helveticus are the predominant species of AAB and LAB, respectively, and they showed negative interrelationship during the fermentation. A. pasteurianus CGMCC 3089 and L. helveticus CGMCC 12062, both of which were isolated from fermentation of SAV, showed no nutritional competition when they were co-cultured in vitro. However, the growth and metabolism of L. helveticus CGMCC 12062 were inhibited during SSF due to the presence of A. pasteurianus CGMCC 3089, indicating an amensalism phenomenon between these two species. The transcriptomic results shows that there are 831 differentially expressed genes (|log2 (Fold Change)| > 1 and, p ≤ 0.05) in L. helveticus CGMCC 12062 under co-culture condition comparing to its mono-culture, which are mainly classified into Gene Ontology classification of molecular function, biological process, and cell composition. Of those 831 differentially expressed genes, 202 genes are up-regulated and 629 genes are down-regulated. The down-regulated genes were enriched in KEGG pathways of sugar, amino acid, purine, and pyrimidine metabolism. The transcriptomic results for A. pasteurianus CGMCC 3089 under co-culture condition reveals 529 differentially expressed genes with 393 up-regulated and 136 down-regulated, and the genes within KEGG pathways of sugar, amino acid, purine, and pyrimidine metabolism are up-regulated. Results indicate an amensalism relationship in co-culture of A. pasteurianus and L. helveticus. Therefore, this work gives a whole insight on the interaction between the predominant species in SSF of cereal vinegar from nutrient utilization, endogenous factors inhibition and the regulation of gene transcription.

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Section: Discussionmentioning

confidence: 99%

Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar

et al. 2022

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“…Acetic acid activates bacteriocin synthesis in lactic acid bacteria by controlling quorum sensing (histidine kinase) [34]. Acetic acid binds to positively charged regions (Arg-Arg-Tyr-Ser-His-Lys) in histidine kinases via electrostatic interactions to regulate bacteriocin synthesis [35]. Acetic acid can exert its inducing ability in the early exponential phase (bacteriocin production mainly occurs in the exponential phase), while acetic acid cannot in the late exponential phase; the induction of bacteriocin by acetic acid is dose-dependent [36].…”

Section: Discussionmentioning

confidence: 99%

Acetate Secretion Induces Bacteriocin Synthesis and Activates the Transcriptional Regulators rgg and rpoD

et al. 2022

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Bacteriocins from lactic acid bacteria are natural preservatives that inhibit foodborne pathogenic microorganisms. Co-culture is a form of population competition to induce bacteriocin production. In this study, we aimed to investigate the regulatory response of Lactaseibacillus paracasei HD1.7 to population competition and examine acetic stress during bacteriocin production. The cell-free supernatant of Bacillus subtilis positively and negatively regulated L. paracasei HD1.7 bacteriocin production, which depended on the growth period of B. subtilis ATCC 11774 and the addition ratio of the cell-free supernatant. We found that L. paracasei HD1.7 sensed B. subtilis ATCC 11774 through the cell-free supernatant, and then, acetic acid was secreted to promote bacteriocin production. There was a close connection between acetic acid metabolism and the bacteriocin regulatory system. In addition, transcriptomic analysis revealed that the functions of the transcriptional regulators rgg and rpoD in the bacteriocin regulatory system were enhanced with increasing acetic acid stress concentration. Collectively, the results of this study increase our current understanding of L. paracasei HD1.7 bacteriocin production and provide insights into high bacteriocin production by co-culture or acetic acid induction.

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“…On another aspect, environmental external stimuli can also affect bacteriocin expression. Low salt concentration and short times of exposure to gastric acid, simulating gastrointestinal conditions, stimulated bactofencin A promoter activity [ 120 ], antibiotics triggered Blp production in Streptococcus pneumoniae [ 113 ] and acetic acid stress increased bacteriocin production in Lacticasibacillus paracasei [ 121 ].…”

Section: Regulation Of Bacteriocin Productionmentioning

confidence: 99%

Revisiting the Multifaceted Roles of Bacteriocins

Arbulu,

Kjos

2024

Microb Ecol

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Bacteriocins are gene-encoded antimicrobial peptides produced by bacteria. These peptides are heterogeneous in terms of structure, antimicrobial activities, biosynthetic clusters, and regulatory mechanisms. Bacteriocins are widespread in nature and may contribute to microbial diversity due to their capacity to target specific bacteria. Primarily studied as food preservatives and therapeutic agents, their function in natural settings is however less known. This review emphasizes the ecological significance of bacteriocins as multifunctional peptides by exploring bacteriocin distribution, mobility, and their impact on bacterial population dynamics and biofilms.

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Transcriptomic analysis of bacteriocin synthesis and stress response in Lactobacillus paracasei HD1.7 under acetic acid stress

Cited by 7 publications

References 49 publications

Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar

Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar

Acetate Secretion Induces Bacteriocin Synthesis and Activates the Transcriptional Regulators rgg and rpoD

Revisiting the Multifaceted Roles of Bacteriocins

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