gnotobiotic发酵对无菌蔬菜的全球基因表达的影响
Yujin Kim1, Hojun Sung2, Yeon Bee Kim1
1Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of Korea.
Physiologia plantarum
|September 6, 2024
概括
宿主植物因素在金发酵过程中显著影响微生物群落. 不同的乳酸细菌菌株独特地改变了植物的基因表达,这表明有针对性的微生物用于所需的发酵结果.
科学领域:
- 微生物学 微生物学
- 植物科学 植物科学
- 食品科学 食品科学 食品科学
背景情况:
- 主体与微生物的相互作用对生物体的健康和功能至关重要.
- 收获后在发酵食品中的蔬菜,如金,为研究这些动态提供了一个模型.
- 主体因子在发酵过程中塑造微生物群落的特定作用仍未得到充分探索.
研究的目的:
- 为了研究宿主因素如何影响kimchi发酵期间的植物转录组.
- 了解特定乳酸细菌 (LAB) 菌株对植物基因表达的影响.
- 为了阐明宿主蔬菜和微生物在食品发酵中的双向关系.
主要方法:
- 通过用个别的LAB菌株接种无细菌的kimchi来产生gnotobiotickimchi.
- 在发酵过程中对宿主蔬菜进行RNA测序.
- 分析差异表达的基因并使用公开的转录组数据进行集群分析.
主要成果:
- 在kimchi发酵过程中,植物转录组随着时间的推移而动态变化.
- 微生物,特别是不同的LAB菌株,在宿主蔬菜中独特地改变时间基因表达特征.
- 环境因素似乎对植物转录基因组的影响比宿主基因更为深远.
结论:
- 宿主因素在金发酵期间在塑造植物转录组中发挥着重要作用.
- 特定的LAB菌株可以在宿主蔬菜中引起不同的转录基因反应.
- 这些发现表明微生物操纵的潜力,以控制发酵过程和结果.
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