益生菌Lactobacillus casei Zhang在酸胁迫下的蛋白质组学研究  

Proteomics Researches on Acid Response of Lactobacillus casei Zhang Grown at Different pH Values Using Two-Dimensional Gel Electrophoresis

作　　者：乌日娜[1] 岳喜庆[1] 张和平[2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]内蒙古农业大学教育部乳品与生物技术重点实验室,内蒙古呼和浩特010018

出　　处：《食品与发酵工业》2012年第7期17-20,共4页Food and Fermentation Industries

基　　金：国家自然科学基金项目(3102501931000805);教育部创新团队发展计划(IRT0967);教育部创新团队发展计划(IRT0967);973计划前期研究专项基金项目(2010CB134502);"863"计划项目(2011AA100902);辽宁省高等学校优秀人才支持计划(LJQ2011071);沈阳农业大学"天柱山英才计划"

摘　　要：Lactobacillus casei Zhang是1株筛选自发酵酸马奶,并具有耐酸等益生特性的益生乳杆菌。该研究利用蛋白质组双向电泳,比较了其在pH值为7.0和5.5的培养液中分别生长至对数生长期中期的蛋白质组表达差异。结果表明,有11个蛋白质点表达发生明显变化,经过基质辅助激光解吸/电离飞行时间质谱鉴定,其中有3个表达增强的蛋白质点分别鉴定为翻译因子(EF-Tu),N-乙酰氨基葡萄糖-6-磷酸脱醛酶(NagA)和小热休克蛋白(sHsp)。酸胁迫可诱导乳酸菌产生复杂的酸应激反应,涉及不同的代谢调控途径。Lactobacillus casei Zhang, isolated from traditional home-made koumiss in Inner Mongolia of China, has been considered as a new probiotic bacterium for its characteristics, especially acid tolerance. Proteomics resear- ches were carried out to identify proteins expression of Lactobacillus casei Zhang grown at different pH values of pH 7.0 and 5.5. Cytosolic proteins of mid-exponential phase were resolved and further analyzed by two-dimensional gel electrophoresis. As results shown, eleven protein spots were found showing statistically significant differences. Three of total protein spots were identified as EF-Tu, NagA and sHsp using matrix-assisted laser desorption/ionization time- of-flight mass spectrometry （MALDI-TOF/MS） , indicating the complex response of lactic acid bacteria to acid stress.

关 键 词：LACTOBACILLUS CASEI ZHANG 蛋白质组 酸胁迫 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]