Effect of co-culture with Tetragenococcus halophilus on the physiological characterization and transcription profiling of Zygosaccharomyces rouxii

Yao, Shangjie; Zhou, Rongqing; Yao, Jin; Huang, Jun; Wu, Chongde

doi:10.1016/j.foodres.2019.03.053

Cited by 38 publications

(18 citation statements)

References 67 publications

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“…In addition, lactic acid and bacteriocins produced by some LAB isolates displayed beneficial effects on human gut microbiota (Woraprayote et al ., 2016). Overall, LAB fermentation plays an important role in improving the aroma characteristics by converting some amino acids into respective volatile compounds; shortening the fermentation process; and producing Maillard reaction precursors (Devanthi et al ., 2018; Yao et al ., 2019). Moreover, under unsalted fermentation condition, the choice of LAB as starter cultures for meat sauce fermentation is wide.…”

Section: Introductionmentioning

confidence: 99%

Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate

Lee

Taniasuri

et al. 2020

Int J of Food Sci Tech

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The objective of this research was to improve the volatile flavour profile of a pork trimming hydrolysate by lactic acid bacteria (LAB) fermentation. Five probiotic strains and one dairy strain were used. The dominant aliphatic aldehydes (80.90%) in the unfermented hydrolysate were greatly reduced to <15% by converting into respective carboxylic acids and alcohols after fermentation. Strain GG was the only LAB that produced a significant level of succinic acid (1.62 mg mL À1) and ketones (14.92%) (mainly diacetyl and acetoin) in the hydrolysate. Strains 299V and GG showed moderate proteolytic activities as their amino acid content reduced to 126.05 and 219.14 mg per 10 mL compared to the control (316.45 mg per 10 mL) after fermentation, respectively. However, little amino acid-derived volatiles were found in all fermented samples. These findings indicate that LAB fermentation modulates the flavour compounds of pork hydrolysates, which has the potential to be developed to novel flavouring materials.

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Section: Introductionmentioning

confidence: 99%

Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate

Lee

Taniasuri

et al. 2020

Int J of Food Sci Tech

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“…Genetic information processing was essential to the growth and proliferation of lactic acid bacteria. For instance, the process of translation and DNA replication were indispensable for microbes to transmit genomic information (He et al, 2019;Yao et al, 2019). He et al (2019) reported that the upregulation of ribosome-related proteins contributed to improving the stress resistance of S. enterica under high ethanol conditions.…”

Section: Discussionmentioning

confidence: 99%

“…For example, it had been demonstrated that the addition of T. halophilus in fish sauce fermentation improved amino acid profiles and volatile compounds as well as reduced biogenic amine content (Udomsil et al, 2011). In addition, it was also reported that a co-culture of T. halophilus and Zygosaccharomyces rouxii exhibited mutually beneficial interactions and contributed to improving the quality of soy sauce through the increase of volatile compounds and flavor characteristics (Devanthi et al, 2018;Yao et al, 2019). These studies indicated the potential of this species to be applied as a starter culture to improve the quality of fermented foods.…”

Section: Introductionmentioning

confidence: 99%

“…However, T. halophilus inevitably encountered multiple environmental stresses during the manufacture of these fermented foods, such as acid stress, thermal stress, osmotic stress, and ethanol stress (He et al, 2016a(He et al, , 2017bYao et al, 2019), which would result in the decrease in enzyme activities as well as imbalance of cellular metabolisms. Therefore, investigation of the tolerance mechanisms and development of adaptive strategies to cope with various stresses were essential for cells during food fermentation (He et al, 2017a;Zhao et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Heat Adaptation Induced Cross Protection Against Ethanol Stress in Tetragenococcus halophilus: Physiological Characteristics and Proteomic Analysis

et al. 2021

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Ethanol is a toxic factor that damages membranes, disturbs metabolism, and may kill the cell. Tetragenococcus halophilus, considered as the cell factory during the manufacture of traditional fermented foods, encounters ethanol stress, which may affect the viability and fermentative performance of cells. In order to improve the ethanol tolerance of T. halophilus, a strategy based on cross protection was proposed in the current study. The results indicated that cross protection induced by heat preadaptation (45°C for 1.5 h) could significantly improve the stress tolerance (7.24-fold increase in survival) of T. halophilus upon exposure to ethanol (10% for 2.5 h). Based on this result, a combined analysis of physiological approaches and TMT-labeled proteomic technology was employed to investigate the protective mechanism of cross protection in T. halophilus. Physiological analysis showed that the heat preadapted cells exhibited a better surface phenotype, higher membrane integrity, and higher amounts of unsaturated fatty acids compared to unadapted cells. Proteomic analysis showed that a total of 163 proteins were differentially expressed in response to heat preadaptation. KEGG enrichment analysis showed that energy metabolism, membrane transport, peptidoglycan biosynthesis, and genetic information processing were the most abundant metabolic pathways after heat preadaptation. Three proteins (GpmA, AtpB, and TpiA) involved in energy metabolism and four proteins (ManM, OpuC, YidC, and HPr) related to membrane transport were up-regulated after heat preadaptation. In all, the results of this study may help understand the protective mechanisms of preadaptation and contribute to the improvement of the stress resistance of T. halophilus during industrial processes.

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“…For RNA sequencing (RNA-seq) analysis of the leukemia cells, 2 × 10 6 MA-WT cells or MA-KO cells were stored in TRIzol solution and delivered to Sangon Biotech (Shanghai, China) for RNA-seq analysis using the Illumina Hiseq2000 Genome Analyzer instrument (Illumina, San Diego, CA). The analysis was performed as described previously (Yao et al, 2019).…”

Section: Rna Sequencing Analysismentioning

confidence: 99%

Loss of FGFR3 Delays Acute Myeloid Leukemogenesis by Programming Weakly Pathogenic CD117-Positive Leukemia Stem-Like Cells

et al. 2021

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Chemotherapeutic patients with leukemia often relapse and produce drug resistance due to the existence of leukemia stem cells (LSCs). Fibroblast growth factor receptor 3 (FGFR3) signaling mediates the drug resistance of LSCs in chronic myeloid leukemia (CML). However, the function of FGFR3 in acute myeloid leukemia (AML) is less understood. Here, we identified that the loss of FGFR3 reprograms MLL-AF9 (MA)-driven murine AML cells into weakly pathogenic CD117-positive leukemia stem-like cells by activating the FGFR1-ERG signaling pathway. FGFR3 deletion significantly inhibits AML cells engraftment in vivo and extends the survival time of leukemic mice. FGFR3 deletion sharply decreased the expression of chemokines and the prolonged survival time in mice receiving FGFR3-deficient MA cells could be neutralized by overexpression of CCL3. Here we firstly found that FGFR3 had a novel regulatory mechanism for the stemness of LSCs in AML, and provided a promising anti-leukemia approach by interrupting FGFR3.

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Effect of co-culture with Tetragenococcus halophilus on the physiological characterization and transcription profiling of Zygosaccharomyces rouxii

Cited by 38 publications

References 67 publications

Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate

Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate

Heat Adaptation Induced Cross Protection Against Ethanol Stress in Tetragenococcus halophilus: Physiological Characteristics and Proteomic Analysis

Loss of FGFR3 Delays Acute Myeloid Leukemogenesis by Programming Weakly Pathogenic CD117-Positive Leukemia Stem-Like Cells

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