Integrative proteomic-transcriptomic analysis revealed the lifestyles of Lactobacillus paracasei H4-11 and Kluyveromyces marxianus L1-1 under co-cultivation conditions
Compared with the rice-acid soup inoculated with single starter, the synergistically intensified rice-acid soup inoculated with Lactobacillus paracasei H4-11 (L. paracasei H4-11) and Kluyveromyces marxianus L1-1 (K. marxianus L1-1) contained more flavor compounds. Organic acids mainly included L-lac...
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Tsinghua University Press
2023-11-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023000848 |
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| author | Na Liu Likang Qin Haiying Zeng Anyan Wen Song Miao |
| author_facet | Na Liu Likang Qin Haiying Zeng Anyan Wen Song Miao |
| author_sort | Na Liu |
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| description | Compared with the rice-acid soup inoculated with single starter, the synergistically intensified rice-acid soup inoculated with Lactobacillus paracasei H4-11 (L. paracasei H4-11) and Kluyveromyces marxianus L1-1 (K. marxianus L1-1) contained more flavor compounds. Organic acids mainly included L-lactic acid and the main volatile flavor 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 flavor 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 flavor compounds (mainly L-lactic acid and ethyl acetate). Enzyme-linked immunoassay (ELISA) and parallel reaction monitoring (PRM) quantitative analysis respectively verified that 5 key metabolic enzymes and 27 proteins in L. paracasei H4-11 and K. marxianus L1-1 were associated with the characteristic flavor of rice-acid soup, as confirmed by the quantitative results of 4D LFQ. |
| format | Article |
| id | doaj-art-2c5ee7b3b2b14186b7915c215ddfd67b |
| institution | Kabale University |
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| language | English |
| publishDate | 2023-11-01 |
| publisher | Tsinghua University Press |
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| series | Food Science and Human Wellness |
| spelling | doaj-art-2c5ee7b3b2b14186b7915c215ddfd67b2025-02-03T06:54:16ZengTsinghua University PressFood Science and Human Wellness2213-45302023-11-0112621952210Integrative proteomic-transcriptomic analysis revealed the lifestyles of Lactobacillus paracasei H4-11 and Kluyveromyces marxianus L1-1 under co-cultivation conditionsNa Liu0Likang Qin1Haiying Zeng2Anyan Wen3Song Miao4School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 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; Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, IrelandSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Corresponding authors.School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaTeagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland; Corresponding authors.Compared with the rice-acid soup inoculated with single starter, the synergistically intensified rice-acid soup inoculated with Lactobacillus paracasei H4-11 (L. paracasei H4-11) and Kluyveromyces marxianus L1-1 (K. marxianus L1-1) contained more flavor compounds. Organic acids mainly included L-lactic acid and the main volatile flavor 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 flavor 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 flavor compounds (mainly L-lactic acid and ethyl acetate). Enzyme-linked immunoassay (ELISA) and parallel reaction monitoring (PRM) quantitative analysis respectively verified that 5 key metabolic enzymes and 27 proteins in L. paracasei H4-11 and K. marxianus L1-1 were associated with the characteristic flavor of rice-acid soup, as confirmed by the quantitative results of 4D LFQ.http://www.sciencedirect.com/science/article/pii/S2213453023000848Lactobacillus paracaseiKluyveromyces marxianusProteomic-transcriptomicLifestylesRice-acid soup soup |
| spellingShingle | Na Liu Likang Qin Haiying Zeng Anyan Wen Song Miao Integrative proteomic-transcriptomic analysis revealed the lifestyles of Lactobacillus paracasei H4-11 and Kluyveromyces marxianus L1-1 under co-cultivation conditions Food Science and Human Wellness Lactobacillus paracasei Kluyveromyces marxianus Proteomic-transcriptomic Lifestyles Rice-acid soup soup |
| title | Integrative proteomic-transcriptomic analysis revealed the lifestyles of Lactobacillus paracasei H4-11 and Kluyveromyces marxianus L1-1 under co-cultivation conditions |
| title_full | Integrative proteomic-transcriptomic analysis revealed the lifestyles of Lactobacillus paracasei H4-11 and Kluyveromyces marxianus L1-1 under co-cultivation conditions |
| title_fullStr | Integrative proteomic-transcriptomic analysis revealed the lifestyles of Lactobacillus paracasei H4-11 and Kluyveromyces marxianus L1-1 under co-cultivation conditions |
| title_full_unstemmed | Integrative proteomic-transcriptomic analysis revealed the lifestyles of Lactobacillus paracasei H4-11 and Kluyveromyces marxianus L1-1 under co-cultivation conditions |
| title_short | Integrative proteomic-transcriptomic analysis revealed the lifestyles of Lactobacillus paracasei H4-11 and Kluyveromyces marxianus L1-1 under co-cultivation conditions |
| title_sort | integrative proteomic transcriptomic analysis revealed the lifestyles of lactobacillus paracasei h4 11 and kluyveromyces marxianus l1 1 under co cultivation conditions |
| topic | Lactobacillus paracasei Kluyveromyces marxianus Proteomic-transcriptomic Lifestyles Rice-acid soup soup |
| url | http://www.sciencedirect.com/science/article/pii/S2213453023000848 |
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