蛋白质学洞察力对曼诺蛋白对Oenococcus oeni在葡萄酒低乳酸发酵中的有益作用
Paloma Toraño1, Aitor Balmaseda1, Albert Bordons1
1Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/ Marcel·lí Domingo s/n, 43007, Tarragona, Catalonia, Spain.
Food microbiology
|March 14, 2025
概括
酵母人蛋白激活Oenococcus oeni在造葡萄酒的乳发酵过程中. 这项研究发现,曼诺蛋白促进了O. oeni的碳水化合物代谢和压力反应,在恶劣的葡萄酒条件下帮助MLF.
科学领域:
- * 微生物学 微生物学
- * 食品科学 食品科学
- * 蛋白质组学 蛋白质组学
背景情况:
- * Oenococcus oeni (O. oeni) 在酒过程中驱动乳发酵 (MLF).
- *MLF对于葡萄酒的风味和稳定性至关重要,但由于葡萄酒的恶劣条件而具有挑战性.
- *酵母人蛋白是O. oeni和MLF的潜在激活剂.
研究的目的:
- * 调查O. oeni PSU-1中对酵母人蛋白的反应中的蛋白质变化.
- * 了解曼诺蛋白如何影响O. oeni的代谢途径和应激反应.
主要方法:
- * 在葡萄酒类介质 (WLM) 中培养的O. oeni PSU-1的蛋白质组分析.
- * 蛋白质表达与没有添加酵母人蛋白的比较.
- *对差异表达蛋白 (DEP) 的鉴定和量化.
主要成果:
- *发现了956种蛋白质;在添加曼诺蛋白后,59种蛋白质得到了差异性表达.
- * 碳水化合物代谢和运输通路的激活,表明曼诺糖寡糖的利用.
- * 增加应激反应蛋白质的丰富性 (例如,ClpP,冷冲击DNA结合蛋白,MaeP) 和与曼南识别相关的蛋白质.
- *氨基酸代谢蛋白质的丰富性减少,表明在这些条件下它们的作用有限.
结论:
- *酵母人蛋白显著影响O. oeni蛋白质组,增强碳水化合物代谢和应激弹性.
- * 曼诺蛋白质,特别是它们的曼诺成分,在MLF的O. oeni激活中起作用.
- *需要进一步的研究,以阐明在人蛋白相互作用的背景下确定压力蛋白的特定功能.
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