Transcriptome and protein networks to elucidate the mechanism underlying nitrite degradation by Lactiplantibacillus plantarum

Li, Yuanyuan; Xiong, Die; Yuan, Lanyu; Fan, Pingzhi; Xiao, Yao; Chen, Jiaping; Wei, Feng

doi:10.1016/j.foodres.2022.111319

Cited by 17 publications

(6 citation statements)

References 34 publications

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“…Therefore, the highly enhanced oxidoreductase activity was not unexpected . GO analysis showed that strain RC4 may metabolize nitrite by affecting its response to oxidative stress, transmembrane transport, response to stimulus, membrane, and oxidoreductase activity. , …”

Section: Resultsmentioning

confidence: 96%

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Transcriptomic Responses to Nitrite Degradation by Limosilactobacillus fermentum RC4 and Effect of ndh Gene Overexpression on Nitrite Degradation

Shi,

Che,

Sun

et al. 2023

J. Agric. Food Chem.

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The excessive nitrite residue may increase cell damage and cancer risk. Limosilactobacillu fermentum RC4 exhibited excellent nitrite degradation ability. Herein, the molecular mechanism of nitrite degradation by L. fermentum RC4 was studied by integrating scanning electron microscopy analysis, transcriptomics, and gene overexpression. The results demonstrated that the gene profile of RC4 cultured in MRS broth with 0, 100, and 300 mg/L NaNO 2 varied considerably; RC4 responded to nitrite degradation by regulating pyruvate metabolism, energy synthesis, nitrite metabolism, redox equilibrium, protein protection, and signaling. High nitrite concentrations affected the morphology of RC4 with a longer phenotype, rough and wrinkle cell and reduced cell surface hydrophobicity. Moreover, an up-regulated expression of gene ndh encoding NADH dehydrogenase, which provides electrons for nitrite reduction by catalyzing NADH, was identified when RC4 was exposed to nitrite. Overexpression of ndh in RC4 increased the nitrite degradation rate by 2−9.5% in MRS broth with 100 mg/L NaNO 2 . Thus, the findings of this study could be helpful for the application of L. fermentum to reduce nitrite residues and improve food safety in fermented food products.

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Section: Resultsmentioning

confidence: 96%

“…15 GO analysis showed that strain RC4 may metabolize nitrite by affecting its response to oxidative stress, transmembrane transport, response to stimulus, membrane, and oxidoreductase activity. 16,17 3.5. Metabolic Pathway Enrichment Analysis.…”

Section: Identification Of Degs Under Different Nitritementioning

confidence: 99%

Transcriptomic Responses to Nitrite Degradation by Limosilactobacillus fermentum RC4 and Effect of ndh Gene Overexpression on Nitrite Degradation

Shi,

Che,

Sun

et al. 2023

J. Agric. Food Chem.

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“…Transcriptomics could provide large findings about DEGs, novel genes, and detecting transcriptome expression of LAB ( Li et al, 2022 ). L. fermentum -0 and L. fermentum -NirB were represented as L0 and L1.…”

Section: Resultsmentioning

confidence: 99%

Effect and potential mechanism of nitrite reductase B on nitrite degradation by Limosilactobacillus fermentum RC4

Fan,

Xia,

Zeng

et al. 2024

Current Research in Food Science

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“…A last nitrite degradation mechanism is metabolic pathway degradation [ 138 ]. A two-component system is capable of transferring nitrite to the pericytoplasm.…”

Section: Safety Problems In Fermented Vegetables and Current Solutionsmentioning

confidence: 99%

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

Tan,

Cui,

Wang

et al. 2023

Foods

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This review summarizes current studies on fermented vegetables, analyzing the changes in nutritional components during pickling, the health benefits of fermented vegetables, and their safety concerns. Additionally, the review provides an overview of the applications of emergent non-thermal technologies for addressing these safety concerns during the production and processing of fermented vegetables. It was found that vitamin C would commonly be lost, the soluble protein would degrade into free amino acids, new nutrient compositions would be produced, and the flavor correlated with the chemical changes. These changes would be influenced by the variety/location of raw materials, the original bacterial population, starter cultures, fermentation conditions, seasoning additions, and post-fermentation processing. Consuming fermented vegetables benefits human health, including antibacterial effects, regulating intestinal bacterial populations, and promoting health (anti-cancer effects, anti-diabetes effects, and immune regulation). However, fermented vegetables have chemical and biological safety concerns, such as biogenic amines and the formation of nitrites, as well as the existence of pathogenic microorganisms. To reduce hazardous components and control the quality of fermented vegetables, unique starter cultures, high pressure, ultrasound, cold plasma, photodynamic, and other technologies can be used to solve these problems.

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Transcriptome and protein networks to elucidate the mechanism underlying nitrite degradation by Lactiplantibacillus plantarum

Cited by 17 publications

References 34 publications

Transcriptomic Responses to Nitrite Degradation by Limosilactobacillus fermentum RC4 and Effect of ndh Gene Overexpression on Nitrite Degradation

Transcriptomic Responses to Nitrite Degradation by Limosilactobacillus fermentum RC4 and Effect of ndh Gene Overexpression on Nitrite Degradation

Effect and potential mechanism of nitrite reductase B on nitrite degradation by Limosilactobacillus fermentum RC4

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

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