Integrative proteomic-transcriptomic analysis revealed the lifestyles of Lactobacillus paracasei H4-11 and Kluyveromyces marxianus L1-1 under co-cultivation conditions  

作　　者：Na Liu Likang Qin Haiying Zeng Anyan Wen Song Miao 

机构地区：[1]School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China [2]Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region(Ministry of Education),Collaborative Innovation Center for Mountain Ecology&Agro-Bioengineering(CICMEAB),College of Life Sciences/Institute of Agro-bioengineering,Guizhou University,Guiyang 550025,China [3]Teagasc Food Research Centre,Moorepark,Fermoy,P61 C996 Co.Cork,Ireland

出　　处：《Food Science and Human Wellness》2023年第6期2195-2210,共16页食品科学与人类健康（英文）

基　　金：funded by National Natural Science Foundation of China(32060530);Guizhou University,Gui Da Te Gang He Zi(2022)39,Science and Technology Project of Guizhou Province,Qian Ke He Zhicheng[2022]Zhongdian 001-2,Qian Ke He Zhicheng[2022]Zhongdian 003-3;Industry-University-Research Cooperation Project of Guizhou University(701/700465172217);China Scholarship Council(201906670006).

摘　　要：Compared with the rice-acid soup inoculated with single starter,the synergistically intensifi ed rice-acid soup inoculated with Lactobacillus paracasei H4-11(L.paracasei H4-11)and Kluyveromyces marxianus L1-1(K.marxianus L1-1)contained more fl avor compounds.Organic acids mainly included L-lactic acid and the main volatile fl avor component was ethyl acetate.Moreover,the signal intensity of astringency and bitterness and the total concentration of volatile sulfur compounds were reduced.The combined analysis results of RNA sequencing(RNA-seq)technology and 4D label-free quantitative(4D LFQ)proteomics explained the fl avor formation pathways in rice-acid soup inoculated with L.paracasei H4-11 and K.marxianus L1-1.In L.paracasei H4-11,L-lactate dehydrogenase,phosphoglucomutase,acetate kinase,alcohol dehydrogenase and acetyl-CoA were up-regulated and D-lactate dehydrogenase and N-Acetyltransferase were down-regulated.In K.marxianus L1-1,Acetyl-CoA,acetaldehyde dehydrogenase,acyl-coenzyme A,N-acetyltransferase,and L-lactate dehydrogenase were up-regulated and hexokinase,alcohol dehydrogenase,and alcohol O-acetyltransferase were down-regulated.The above up-regulation and down-regulation synergistically promoted the formation of characteristic fl avor compounds(mainly L-lactic acid and ethyl acetate).Enzyme-linked immunoassay(ELISA)and parallel reaction monitoring(PRM)quantitative analysis respectively verifi ed that 5 key metabolic enzymes and 27 proteins in L.paracasei H4-11 and K.marxianus L1-1 were associated with the characteristic fl avor of rice-acid soup,as confi rmed by the quantitative results of 4D LFQ.

关 键 词：Lactobacillus paracasei Kluyveromyces marxianus Proteomic-transcriptomic Lifestyles Rice-acid soup 

分 类 号：TS201.3[轻工技术与工程—食品科学]