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Investigation of lipid profile in Acetobacter pasteurianus Ab3 against acetic acid stress during vinegar production
Extremophiles ( IF 2.9 ) Pub Date : 2020-10-07 , DOI: 10.1007/s00792-020-01204-x
Chengcheng Han , Kai Xia , Jieqiong Yang , Hong Zhang , Matthew P. DeLisa , Xinle Liang

Elucidation of the acetic acid resistance (AAR) mechanisms of Acetobacter pasteurianus is significant for vinegar production. In this study, cell membrane lipid profile of A. pasteurianus Ab3 was investigated by gas chromatography-mass spectrometer (GC–MS) and high performance liquid chromatography–electrospray ionization (HPLC-ESI) combined with high resolution accurate mass/mass spectrometry (HRAM/MS). We observed that cell remodeled the membrane physical state by decreasing the ratio of saturated fatty acids (SFAs)/unsaturated fatty acids (UFAs), and increasing the chain length of fatty acids (FAs) and the content of cyclopropane FAs in response to extreme acid stress. Noticeably, the content of octadecadienoic acid (C18:2) elevated remarkably. Moreover, a continuous reduction in cell membrane fluidity and a “V-type” variance in permeability were discovered. The content of glycerophospholipid and ceramide increased significantly in cells harvested from culture with acidity of 75 g/L and 95 g/L compared to that with acidity of 30 g/L. Among the identified lipid species, the content of phosphatidylcholine (e.g. PC 19:0/18:2 and 19:1/18:0), ceramide (e.g. Cer d18:0/16:1 and d18:0/16:1 + O), and dimethylphosphatidylethanolamine (e.g. dMePE 19:1/16:1) increased notably with increasing acidity. Collectively, these findings refresh our current understanding of the AAR mechanisms in A. pasteurianus Ab3, and should direct future strain breeding and vinegar fermentation.



中文翻译:

醋生产过程中巴氏醋杆菌Ab3对乙酸胁迫的脂质谱研究

阐明巴氏醋杆菌的耐乙酸性(AAR)机制对于醋的生产具有重要意义。在这项研究中,巴氏曲霉的细胞膜脂质分布通过气相色谱-质谱仪(GC-MS)和高效液相色谱-电喷雾电离(HPLC-ESI)结合高分辨率精确质量/质谱(HRAM / MS)对Ab3进行了研究。我们观察到细胞通过降低饱和脂肪酸(SFAs)/不饱和脂肪酸(UFAs)的比例,并增加脂肪酸(FAs)的链长和响应于极端酸的环丙烷FAs的含量来重塑膜的物理状态。强调。值得注意的是,十八碳二烯酸(C18:2)的含量明显增加。此外,发现细胞膜流动性持续下降,通透性出现“ V型”变化。从酸性和酸性分别为30 g / L和75 g / L和95 g / L的培养物中收获的细胞中,甘油磷脂和神经酰胺的含量均显着增加。在确定的脂质种类中,磷脂酰胆碱(例如PC 19:0/18:2和19:1/18:0),神经酰胺(例如Cer d18:0/16:1和d18:0/16:1 + O)和二甲基磷脂酰乙醇胺(例如dMePE 19:1/16:1)随着酸度的增加而显着增加。总的来说,这些发现刷新了我们目前对AAR机制的理解。A. pasteurianus Ab3,并应指导今后的菌株繁殖和醋发酵。

更新日期:2020-10-07
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