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Updated: Apr 8, 2026

Detecting Cortex Fragments During Bacterial Spore Germination
Published on: June 25, 2016
From structural characteristics to metabolic characteristics: Structural morphological differences and proteomic
Qingqing Ma1, Yaodi Zhu1, Qiancheng Tu1
1College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, PR China.
Abstract:
This study systematically elucidated the structural composition, molecular mechanisms, and protein regulatory networks of C. perfringens vegetative cells and spores, thereby providing a theoretical basis and potential targets for their targeted control. The unique fingerprints of two states were created using Data independent acquisition (DIA) protein omics, potential analysis and microscopic observation. Spores have a seven-layer protective structure. The zeta potential of vegetative cells (34.81 mV) was significantly higher than that of spores (22.86 mV), indicating a difference in their surface charge characteristics. The distinct molecular signatures of disulfide bond, glycosidic bonds and Ca2+-DPA peak enabled rapid identification via Raman spectroscopy. MALDI TOF-MS analysis of spores revealed two characteristic mass spectral peaks at m/z 5006 and m/z 9970. DIA proteomics identified 1939 differentially expressed proteins (542 up-regulated; 1397 down-regulated) in spores. This set encompasses proteins with critical roles in sporulation, resistance, and germination, such as Spo V family protein, CPF, sigma factor, coat CotJC, DNA repair proteins and SASPs. Through a variety technical combination strategies, the structural features and proteomic pathway analysis of the vegetative body and spore were thoroughly examined in this study, laying the groundwork for later molecular mechanism studies of spore generation and germination. In addition, it offers theoretical guidance and technological for quick biological safety identification, food industry control, and prevention.
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