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Analysis of the effect of pulsed light on the protein of Lactobacillus plantarum based on liquid mass spectrometry

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Abstract

Studying the mutagenesis mechanism is crucial for pulsed light use in the food processing industry. After being exposed to pulsed light, the original strain Y Lactobacillus Plantarum CICC6048 was transformed into the high acid-producing mutant G10. The differing levels of protein expression between the two strains were compared using the LC–MS/MS analysis. The bacterium displayed a distinct differential protein composition after pulsed light treatment, according to GO analysis. A KEGG analysis revealed that the pathways for cofactor biosynthesis, starch, sucrose metabolism, and phosphate transfer systems were considerably different in the proteins of high acid-producing strains (PTS). In the protein interaction network, A0A0R2G2S1 showed the highest level of enhanced connectivity among the differentially expressed proteins. These pathways improve the efficiency of crucial metabolism and lessen DNA repair. They may be a key mechanism for increasing the growth rate and acid production of Lactobacillus Plantarum by pulsed light.

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Data availability

The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request.

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Authors and Affiliations

  1. College of Food Science, Shenyang Agricultural University, Shenyang, China

    Shanying Ge & Baiqing Zhang

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  1. Shanying Ge
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  2. Baiqing Zhang
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All authors contributed to the study conception. Material preparation, data collection and analysis were performed by SG. Study design by BZ. The first draft of the manuscript was written by SG. All authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

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Correspondence to Baiqing Zhang.

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Ge, S., Zhang, B. Analysis of the effect of pulsed light on the protein of Lactobacillus plantarum based on liquid mass spectrometry. Food Sci Biotechnol 33, 617–624 (2024). https://doi.org/10.1007/s10068-023-01365-3

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  • DOI: https://doi.org/10.1007/s10068-023-01365-3

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