植物乳杆菌L.plantarum FS5-5在盐胁迫下的蛋白质组学  

Proteomics Research on Salt Response of L. plantarum FS5-5 Grown at Different Na Cl Concentrations Using Two-Dimensional Gel Electrophoresis

作　　者：乌日娜[1,2] 王茜茜[1] 唐筱扬 张颖[1] 邹婷婷[1] 武俊瑞[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2016年第2期123-128,共6页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31000805;31471713);中国博士后科学基金资助项目(2014M560395);辽宁省农业领域青年科技创新人才培养资助计划(2014048);辽宁省高等学校优秀人才计划(LJQ 2011071);沈阳农业大学"天柱山英才支持计划";辽宁省教育厅科学技术项目课题(L2012249)

摘　　要：L.plantarum FS5-5是一株筛选自东北传统发酵大酱、具有耐盐特性的植物乳杆菌。该研究利用蛋白组学双向电泳技术,比较了其在Na Cl质量浓度分别为0、3 g/d L的MRS培养基中生长至对数生长中期的蛋白组学表达差异情况。结果表明,有16个蛋白质点的表达发生了明显的变化,经过基质辅助激光解吸/电离飞行时间质谱鉴定,其中有12个蛋白质点鉴定出来,包括10个表达增强的蛋白质,分别为UDP-N-乙酰氨基葡萄糖二磷酸化酶、6-磷酸葡萄糖脱氢酶、半胱氨酸氨基肽酶、UDP-N-乙酰胞壁酰丙氨酸-D-谷氨酸连接酶、前噬菌体蛋白、ABC转运蛋白(铁硫聚类组装蛋白)、胆盐水解酶、谷氨酰胺合成酶、6-磷酸葡萄糖脱氢酶、Xaa-蛋白二肽酶;还有2个表达减弱的蛋白质,分别为腺苷酸琥珀酸合成酶,丙酮酸激酶。盐胁迫可诱导乳酸菌产生复杂的盐应激反应,涉及不同的代谢调控途径。L. plantarum FS5-5,isolated from traditional home-made fermented soybean in northeast of China,has been considered as a new salt tolerance bacterium. Proteomics research were carried out to identify proteins expression of L. plantarum FS5-5 grown at different Na Cl concentrations of0% and 3% in this study. Cytosolic proteins of mid-exponential phase were resolved and further analyzed by two-dimensional gel electrophoresis. The results showed that sixteen protein spots were found with statistically significant differences.Twelve of total protein spots were identified as UDP-N-acetylglucosamine diphosphorylase,glucose-6-phosphate 1-dehydrogenase,UDP-Nacetylmuramoylalanine-D-glutamate ligase,adenylosuccinate synthetase,cysteine aminopeptidase,prophage protein,pyruvate kinase,ABC transporter（iron-sulfur cluster assembly protein）,bile salt hydrolase,glutamine synthetase,6-phosphogluconate dehydrogenase,Xaa-Pro dipeptidase using matrix-assisted laser desorption /ionization timeof-flight mass spectrometry（MALDI-TOF/MS）,indicating the complex response of lactic acid bacteria to salt stress.

关 键 词：L.plantarum FS5-5 蛋白质组 盐胁迫 

分 类 号：TS201.3[轻工技术与工程—食品科学]