甘氨酸
氨基酸
肽聚糖
细菌
拉伤
乳酸
细胞内
冷冻干燥
化学
食品科学
生物化学
生物
细胞壁
色谱法
解剖
遗传学
作者
Youxin Yang,Ruixue Wang,Zichao Chen,Ying Yang,E Jingjing,Aiwu Gao,Junguo Wang
标识
DOI:10.1080/07373937.2023.2297265
摘要
How to improve the freeze-drying survival rate of Lactic acid bacteria (LAB) by increasing its resistance is a problem that is worth paying attention to. We evaluated the effect of exogenous amino acids on freeze-drying resistance of strain using Lactiplantibacillus plantarum LIP-1 as model probiotics. We found that the survival rate of L. plantarum LIP-1 after freeze-dried could be significantly enhanced by adding 0.04 g/L glycine to medium (p < 0.05), compare with other amino acids. Mechanistic studies showed that the content of peptidoglycan was increased to improve the integrity of the cell wall via metabolizing glycine; By metabolizing glycine, the content of unsaturated fatty acid was increased, such as C19cyc11, to promote membrane fluidity. In addition, the metabolism of glycine could neutralize the acidic intracellular environment to reduce DNA damage, thus improve the survival rate of freeze-dried strain. These findings may provide a new idea for industrialization of LAB powder.
科研通智能强力驱动
Strongly Powered by AbleSci AI