Mass-Based Metabolomic Analysis of Lactobacillus sakei and Its Growth Media at Different Growth Phases
2
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
Changes in the metabolite profiles of Lactobacillus sakei and its growth media, based on different culture times (0, 6, 12, and 24 h), were investigated using gas chromatography-mass spectrometry (MS) and liquid chromatography-MS with partial least squares discriminant analysis, in order to understand the growth characteristics of this organism. Cell and media samples of L. sakei were significantly separated on PLS-DA score plots. Cell and media metabolites, including sugars, amino acids, and organic acids, were identified as major metabolites contributing to the difference among samples. The alteration of cell and media metabolites during cell growth was strongly associated with energy production. Glucose, fructose, carnitine, tryptophan, and malic acid in the growth media were used as primary energy sources during the initial growth stage, but after the exhaustion of these energy sources, L. sakei could utilize other sources such as trehalose, citric acid, and lysine in the cell. The change in the levels of these energy sources was inversely similar to the energy production, especially ATP. Based on these identified metabolites, the metabolomic pathway associated with energy production through lactic acid fermentation was proposed. Although further studies are required, these results suggest that MS-based metabolomic analysis might be a useful tool for understanding the growth characteristics of L. sakei, the most important bacterium associated with meat and vegetable fermentation, during growth.
Abstract
Changes in the metabolite profiles of Lactobacillus sakei and its growth media, based on different culture times (0, 6, 12, and 24 h), were investigated using gas chromatography-mass spectrometry (MS) and liquid chromatography-MS with partial least squares discriminant analysis, in order to understand the growth characteristics of this organism. Cell and media samples of L. sakei were significantly separated on PLS-DA score plots. Cell and media metabolites, including sugars, amino acids, and organic acids, were identified as major metabolites contributing to the difference among samples. The alteration of cell and media metabolites during cell growth was strongly associated with energy production. Glucose, fructose, carnitine, tryptophan, and malic acid in the growth media were used as primary energy sources during the initial growth stage, but after the exhaustion of these energy sources, L. sakei could utilize other sources such as trehalose, citric acid, and lysine in the cell. The change in the levels of these energy sources was inversely similar to the energy production, especially ATP. Based on these identified metabolites, the metabolomic pathway associated with energy production through lactic acid fermentation was proposed. Although further studies are required, these results suggest that MS-based metabolomic analysis might be a useful tool for understanding the growth characteristics of L. sakei, the most important bacterium associated with meat and vegetable fermentation, during growth.
참고문헌 (22)
- Commane D, "The potential mechanisms involved in the anti-carcinogenic action of probiotics", Mutat. Res, 591, pp.276~289 (2005)
- Hammes WP, "The potential of lactic acid bacteria for the production of safe and wholesome food", Z. Lebensm. Unters. Forsch, 198, pp.193~201 (1994)
- Leroy F, "Lactic acid bacteria as functional starter cultures for the food fermentation industry", Trends Food Sci. Technol, 15, pp.67~78 (2004)
- Hammes WP, "New developments in meat starter cultures", Meat Sci, 49S1, pp.S125~S138 (1998)
- Leroy F, "Functional meat starter cultures for improved sausage fermentation", Int. J. Food Microbiol, 106, pp.270~285 (2006)
- Champomier-Vergès MC, "Lactobacillus sakei: recent developments and future prospects", Res. Microbiol, 152, pp.839~848 (2001)
- Dembczynski R, "Growth characteristics and acidifying activity of Lactobacillus rhamnosus in alginate", starch liquid-core capsules, 2002, pp.31, 111~115
- Klaenhammer TR, "Growth characteristics, bile sensitivity, and freeze damage in colonial variants of Lactobacillus acidophilus", Appl. Environ. Microbiol, 41, pp.1461~1467 (1981)
- Takahashi H, "Metabolomics approach for determining growthspecific metabolites based on Fourier transform ion cyclotron resonance mass spectrometry", Anal. Bioanal. Chem, 391, pp.2769~2782 (2008)
- Jin YX, "Metabolomics-based component profiling of Halomonas sp. KM-1 during dif ferent growth phases in poly(3-hydroxybutyrate) production", Bioresour. Technol, 140, pp.73~79 (2013)
- Vidoudez C, "Comparative metabolomics of the diatom Skeletonema marinoi in different growth phases", Metabolomics, 8, pp.654~669 (2012)
- Chen MM, "Optimization of the quenching method for metabolomics analysis of Lactobacillus bulgaricus", J. Zhejiang Univ. Sci. B, 15, pp.333~342 (2014)
- Jäpelt KB, "Metabolic fingerprinting of Lactobacillus paracasei: a multicriteria evaluation of methods for extraction of intracellular metabolites", Anal. Bioanal. Chem, 407, pp.6095~6104 (2015)
- Cui FX, "Metabolic responses to Lactobacillus plantarum contamination or bacteriophage treatment in Saccharomyces cerevisiae using a GC–MS-based metabolomics approach", World J. Microbiol. Biotechnol, 31, pp.2003~2013 (2015)
- Zwietering MH, "Modeling of the bacterial growth curve", Appl. Environ. Microbiol, 56, pp.1875~1881 (1990)
- Stentz R, "Adaptation of Lactobacillus sakei to meat: a new regulatory mechanism of ribose utilization?", Lait, 81, pp.131~138 (2001)
- Liu SQ., "Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations", Int. J. Food Microbiol, 83, pp.115~131 (2003)
- Bergmaier D, "Exopolysaccharide production during batch cultures with free and immobilized Lactobacillus rhamnosus RW-9595M", J. Appl. Microbiol, 95, pp.1049~1057 (2003)
- Vergès MCC, "Relationships between arginine degradation, pH and survival in Lactobacillus sakei", FEMS Microbiol. Lett, 180, pp.297~304 (1999)
- Christensen JE, "Peptidases and amino acid catabolism in lactic acid bacteria", Antonie Van Leeuwenhoek, 76, pp.217~246 (1999)
- García-Quintáns N, "Molecular Aspects of Lactic Acid Bacteria for Traditional and New Applications", pp.65~88 (2008), Research Signpost
- Van Kranenburg R, "Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis", Int. Dairy J, 12, pp.111~121 (2002)