具有抗氧化和抗炎活性的Lactobacillus rhamnosus衍生的细胞外囊泡的功能和蛋白质组分析
Hyesoo Wang1, Junbo Sim1, A Hyung Jeong1
1BioSpectrum Life Science Institute, A1805, U-TOWER, 767, Sinsu-ro, Suji-gu, Yongin-si, 16827, Gyeonggi-do, South Korea.
Scientific reports
|December 18, 2025
概括
与细胞衍生的囊泡 (CDV) 相比,乳酸细菌细胞外囊泡 (EV) 来自Lactobacillus rhamnosus显示出不同的蛋白质配置和增强的抗氧化和抗炎活性. 这些发现突显了它们对益生菌疗法的潜力,特别是对于皮肤健康.
科学领域:
- 微生物学 微生物学
- 生物化学 生物化学
- 细胞生物学 细胞生物学
背景情况:
- 乳酸细菌的细胞外囊泡 (EV) 是宿主微生物相互作用的关键.
- 了解细菌EV和细胞衍生的囊泡 (CDV) 之间的分子差异至关重要.
- 拉科巴西勒斯 (Lactobacillus rhamnosus) 是一个研究得很好的益生菌细菌.
研究的目的:
- 为了比较来自Lactobacillus rhamnosus的EV和CDV的蛋白质和功能特征.
- 为了识别细菌EVs的独特蛋白质特征和生物活性.
- 评估L. rhamnosus EVs在治疗应用中的潜力.
主要方法:
- 使用纳米粒子跟踪分析和传输电子显微镜,对EV和CDV进行隔离和表征.
- 通过西式涂抹和液态染色学-并联质谱法 (LC-MS/MS) 进行蛋白质组特征分析.
- 对抗氧化和抗炎活性进行基因本体学 (GO) 分析和功能测试.
主要成果:
- 电动汽车和CDV都表现出球形形态.
- 观察到不同的蛋白质配置,在EV中发现HSP70.
- 蛋白质组分析确定了1342种蛋白质,其中114种是独有的CDVs和EVs的差异表达.
- EVs富含信号传导和适应蛋白,而CDVs富含代谢蛋白.
- 与CDV相比,EV的抗氧化和抗炎活性显著高.
结论:
- 来自L. rhamnosus的EV具有独特的蛋白质原子签名.
- 与CDV相比,EVs表现出更高的生物活性,包括抗氧化和抗炎作用.
- 这些发现支持L. rhamnosus EVs在益生菌治疗中的潜力,特别是在皮肤健康方面.
相关概念视频
Formation of Lipopolysaccharides
Lipopolysaccharides (LPS) are crucial components of the outer membrane of Gram-negative bacteria, serving both structural and functional roles. It contributes to membrane stability and protects bacteria from host immune responses. LPS is composed of three major regions—lipid A, a core oligosaccharide, and an O antigen. The biosynthesis and assembly of LPS involve a highly coordinated set of enzymatic reactions and transport mechanisms. Additionally, LPS is recognized as an endotoxin, triggering...
Bacterial Phylum Firmicutes
Firmicutes is a diverse phylum of Gram-positive bacteria characterized by a low GC content in their genomes. This phylum includes organisms with monoderm or diderm cell envelopes, highlighting a complex evolutionary history. Firmicutes comprises several major orders, including Lactobacillales, Clostridiales, and Bacillales, which exhibit remarkable diversity in their morphology, metabolism, and ecological roles.The order Lactobacillales includes lactic acid bacteria, which are fermentative...
Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Probiotics
Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...


