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Stresses make microbe undergo programmed cell death: Mechanisms and opportunities
Chunhui Liu1, Xiangzhao Mao2, Lingyun Meng1
1College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Food Research International (Ottawa, Ont.)
|June 28, 2022
Summary
Programmed cell death (PCD) occurs in microbes due to modern food processing stressors. Understanding microbial PCD mechanisms offers novel sterilization strategies and antimicrobial targets.
Area of Science:
- Microbiology
- Cell Biology
- Food Science
Background:
- Programmed cell death (PCD) is an active cellular process crucial for maintaining homeostasis.
- Initially observed in multicellular organisms, PCD is now recognized in microbes.
- Modern food processing employs various stressors that can induce microbial PCD.
Purpose of the Study:
- To review the phenomenon of microbial programmed cell death (PCD).
- To explore novel sterilization mechanisms by understanding microbial PCD.
- To identify potential applications of microbial PCD in food science and biotechnology.
Main Methods:
- Literature review of recent studies on microbial PCD.
- Analysis of different stressors inducing microbial PCD (UV, gamma radiation, cold plasma, ultrasound, weak acids, H2O2).
- Classification of microbial PCD into apoptosis-like death, autolytic death, and toxin-antitoxin systems.
Main Results:
- Microbes exhibit diverse forms of PCD in response to various physical and chemical stressors.
- Three distinct types of microbial PCD mechanisms have been identified.
- PCD in microbes presents opportunities for novel sterilization approaches.
Conclusions:
- Microbial PCD is a significant area for exploring new antimicrobial targets.
- Understanding microbial PCD can lead to the development of novel preservatives.
- Applications in synthetic biology and fermentation strain modification are potential future directions.
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