Frontiers in Microbiology (Jun 2022)
Antioxidant Mechanism of Lactiplantibacillus plantarum KM1 Under H2O2 Stress by Proteomics Analysis
- Yuan Tian,
- Yuan Tian,
- Yu Wang,
- Yu Wang,
- Nan Zhang,
- Nan Zhang,
- Minmin Xiao,
- Minmin Xiao,
- Jing Zhang,
- Jing Zhang,
- Xinyue Xing,
- Xinyue Xing,
- Yue Zhang,
- Yue Zhang,
- Yuling Fan,
- Yuling Fan,
- Xia Li,
- Xia Li,
- Bo Nan,
- Bo Nan,
- Yuhua Wang,
- Yuhua Wang,
- Yuhua Wang,
- Yuhua Wang,
- Jingsheng Liu,
- Jingsheng Liu,
- Jingsheng Liu
Affiliations
- Yuan Tian
- College of Food Science, Jilin Agricultural University, Changchun, China
- Yuan Tian
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- Yu Wang
- College of Food Science, Jilin Agricultural University, Changchun, China
- Yu Wang
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- Nan Zhang
- College of Food Science, Jilin Agricultural University, Changchun, China
- Nan Zhang
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- Minmin Xiao
- College of Food Science, Jilin Agricultural University, Changchun, China
- Minmin Xiao
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- Jing Zhang
- College of Food Science, Jilin Agricultural University, Changchun, China
- Jing Zhang
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- Xinyue Xing
- College of Food Science, Jilin Agricultural University, Changchun, China
- Xinyue Xing
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- Yue Zhang
- College of Food Science, Jilin Agricultural University, Changchun, China
- Yue Zhang
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- Yuling Fan
- College of Food Science, Jilin Agricultural University, Changchun, China
- Yuling Fan
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- Xia Li
- College of Food Science, Jilin Agricultural University, Changchun, China
- Xia Li
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- Bo Nan
- College of Food Science, Jilin Agricultural University, Changchun, China
- Bo Nan
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- Yuhua Wang
- College of Food Science, Jilin Agricultural University, Changchun, China
- Yuhua Wang
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- Yuhua Wang
- National Processing Laboratory for Soybean Industry and Technology, Changchun, China
- Yuhua Wang
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
- Jingsheng Liu
- College of Food Science, Jilin Agricultural University, Changchun, China
- Jingsheng Liu
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- Jingsheng Liu
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
- DOI
- https://doi.org/10.3389/fmicb.2022.897387
- Journal volume & issue
-
Vol. 13
Abstract
Lactiplantibacillus plantarum KM1 was screened from natural fermented products, which had probiotic properties and antioxidant function. The survival rate of L. plantarum KM1 was 78.26% at 5 mM H2O2. In this study, the antioxidant mechanism of L. plantarum KM1 was deeply analyzed by using the proteomics method. The results demonstrated that a total of 112 differentially expressed proteins (DEPs) were screened, of which, 31 DEPs were upregulated and 81 were downregulated. The Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis indicated that DEPs participated in various metabolic pathways such as pyruvate metabolism, carbon metabolism, trichloroacetic acid cycle, amino acid metabolism, and microbial metabolism in diverse environments. These metabolic pathways were related to oxidative stress caused by H2O2 in L. plantarum KM1. Therefore, the antioxidant mechanism of L. plantarum KM1 under H2O2 stress provided a theoretical basis for its use as a potential natural antioxidant.
Keywords
