Label-free quantitative proteomic analysis reveals the lifestyle of Lactobacillus hordei in the presence of Sacchromyces cerevisiae

Xu, Di; Behr, Jürgen; Geißler, Andreas; Bechtner, Julia; Ludwig, Christina; Vogel, Rudi F.

doi:10.1016/j.ijfoodmicro.2019.01.010

Cited by 26 publications

(24 citation statements)

References 25 publications

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“…Together with α-acetolactate decarboxylase (E.C 4.1.1.5, BSQ_10250), encoded within the same gene cluster, butanediol dehydrogenase degrades pyruvate upon NAD + recycling. This proteomic change was also observable in a previous study as a result of co-cultivation with water kefir-borne Saccharomyces cerevisiae TMW 3.221 and is thus not exclusively induced by sucrose treatment [ 69 ]. Therefore, the buttery and fruity aroma of 2,3-butanediol in water kefir may vice versa not solely come from co-cultivation of L. hordei with yeasts but also from the presence of sucrose.…”

Section: Discussionsupporting

confidence: 75%

Living the Sweet Life: How Liquorilactobacillus hordei TMW 1.1822 Changes Its Behavior in the Presence of Sucrose in Comparison to Glucose

Bechtner

Ludwig

Kiening

et al. 2020

Foods

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Liquorilactobacillus (L.) hordei (formerly Lactobacillus hordei) is one of the dominating lactic acid bacteria within the water kefir consortium, being highly adapted to survive in this environment, while producing high molecular weight dextrans from sucrose. In this work, we extensively studied the physiological response of L. hordei TMW 1.1822 to sucrose compared to glucose, applying label-free, quantitative proteomics of cell lysates and exoproteomes. This revealed the differential expression of 53 proteins within cellular proteomes, mostly associated with carbohydrate uptake and metabolism. Supported by growth experiments, this suggests that L. hordei TMW 1.1822 favors fructose over other sugars. The dextransucrase was expressed irrespectively of the present carbon source, while it was significantly more released in the presence of sucrose (log2FC = 3.09), being among the most abundant proteins within exoproteomes of sucrose-treated cells. Still, L. hordei TMW 1.1822 expressed other sucrose active enzymes, predictively competing with the dextransucrase reaction. While osmolysis appeared to be unlikely, sucrose led to increased release of a multitude of cytoplasmic proteins, suggesting that biofilm formation in L. hordei is not only composed of a polysaccharide matrix but is also of proteinaceous nature. Therefore, our study highlights the intrinsic adaptation of water kefir-borne L. hordei to sucrose-rich habitats and provides fundamental knowledge for its use as a starter culture in plant-based food fermentations with in situ dextran formation.

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Section: Discussionsupporting

confidence: 75%

Living the Sweet Life: How Liquorilactobacillus hordei TMW 1.1822 Changes Its Behavior in the Presence of Sucrose in Comparison to Glucose

Bechtner

Ludwig

Kiening

et al. 2020

Foods

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“…S. cerevisiae TMW 3.221 was pre-cultured in YPG medium (Xu et al, 2019b). Single-cultivated S. cerevisiae, L. nagelii and co-cultivated L. nagelii TMW 1.1827 and S. cerevisiae TMW 3.221 were prepared in water kefir medium (WKM) (Stadie et al, 2013).…”

Section: Methodsmentioning

confidence: 99%

“…In the presence of abundant sucrose, it produces a dextran, which specifically induces the aggregation of S. cerevisiae as to ensure spatial proximity of the yeast cells in an initial step of granule formation (Xu et al, 2018). In a quantitative proteomic analysis we could quantify 233 differentially expressed proteins of L. hordei as its response to the co-culture with S. cerevisiae (Xu et al, 2019b). These were predicted to be involved in citrate and amino acids metabolism as well as maintenance of NAD + /NADH homeostasis.…”

Section: Introductionmentioning

confidence: 99%

Proteomic Analysis of Lactobacillus nagelii in the Presence of Saccharomyces cerevisiae Isolated From Water Kefir and Comparison With Lactobacillus hordei

Bechtner

Behr

et al. 2019

Front. Microbiol.

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Water kefir is a slightly alcoholic and traditionally fermented beverage, which is prepared from sucrose, water, kefir grains, and dried or fresh fruits (e.g., figs). Lactobacillus (L.) nagelii, L. hordei, and Saccharomyces (S.) cerevisiae are predominant and stable lactic acid bacteria and yeasts, respectively, isolated from water kefir consortia. The growth of L. nagelii and L. hordei are improved in the presence of S. cerevisiae. In this work we demonstrate that quantitative comparative proteomics enables the investigation of interactions between LAB and yeast to predict real-time metabolic exchange in water kefir. It revealed 73 differentially expressed (DE) in L. nagelii TMW 1.1827 in the presence of S. cerevisiae. The presence of the yeast induced changes in the changes in the carbohydrate metabolism of L. nagelii and affected reactions involved in NAD+/NADH homeostasis. Furthermore, the DE enzymes involved in amino acid biosynthesis or catabolism predict that S. cerevisiae releases glutamine, histidine, methionine, and arginine, which are subsequently used by L. nagelii to ensure its survival in the water kefir consortium. In co-culture with S. cerevisiae, L. nagelii profits from riboflavin, most likely secreted by the yeast. The reaction of L. nagelii to the presence of S. cerevisiae differs from that one of the previously studied L. hordei, which displays 233 differentially expressed proteins, changes in citrate metabolism and an antidromic strategy for NAD+/NADH homeostasis. So far, aggregation promotion factors, i.e., formation of a specific glucan and bifunctional enzymes were only detected in L. hordei.

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“…Similarly, three independent biological replicates of proteomic sequencing of K. marxianus L1-1were used in the samples Y 1 d and Y 3 d. The preparation for proteomic analysis of K. marxianus L1-1 cell, liquid chromatography and mass spectrometry, peptide and protein identi cation and quanti cation according to the method by Xu et al [42]. All data with a 95% con dence and false discovery rate (FDR) less than 1% were considered to result in false positive results.…”

Section: Proteomic Sequencing and Data Analysismentioning

confidence: 99%

Complementary analyses of transcriptome and proteome revealed the formation mechanism of ethyl acetate, ethanol and organic acids in Kluyveromyces marxianus L1-1 in Chinese fermented acid rice soup

Liu

Miao

Qin

2020

Preprint

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Background: Recently, more chemical and biotechnological applications have been found in Kluyveromyces marxianus than Saccharomyces cerevisiae in the food field because they show advantageous metabolism features in the production of flavor components of interest. However, most of study demonstrated Kluyveromyces marxianus involved in ethanol synthesis in the dairy products in food fields. Our study aims to clarify the formation mechanism of ethyl acetate and organic acids in acid rice soup inoculated with Kluyveromyces marxianus.Results: The higher concentration of ethyl acetate than ethanol and organic acids in fermented acid rice soup inoculated with Kluyveromyces marxianus. Up-regulated genes/proteins, including ADH1, ADH2, ADH6, ATF1, ACCT, and TES1, and down-regulated ALD family involved in glycolysis/gluconeogenesis and pyruvate metabolism played the crucial roles in the formation of ethyl acetate and other esters. In addition, up-regulated genes/proteins involved in starch and sucrose metabolism, amino sugar and nucleotide sugar metabolism, glycolysis/gluconeogenesis, TCA cycle, and pyruvate metabolism played the important roles in the formation of organic acids, ethanol and esters.Conclusion: Our results reveals the formation mechanism of ethyl acetate and organic acids in acid rice soup inoculated with K. marxianus L1-1. This study provides the basis for improving aroma and taste of fermented foods and reveals the formation mechanisms of flavors in no-dairy products.

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Label-free quantitative proteomic analysis reveals the lifestyle of Lactobacillus hordei in the presence of Sacchromyces cerevisiae

Cited by 26 publications

References 25 publications

Living the Sweet Life: How Liquorilactobacillus hordei TMW 1.1822 Changes Its Behavior in the Presence of Sucrose in Comparison to Glucose

Living the Sweet Life: How Liquorilactobacillus hordei TMW 1.1822 Changes Its Behavior in the Presence of Sucrose in Comparison to Glucose

Proteomic Analysis of Lactobacillus nagelii in the Presence of Saccharomyces cerevisiae Isolated From Water Kefir and Comparison With Lactobacillus hordei

Complementary analyses of transcriptome and proteome revealed the formation mechanism of ethyl acetate, ethanol and organic acids in Kluyveromyces marxianus L1-1 in Chinese fermented acid rice soup

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