首页> 外文期刊>Food microbiology >Reinforcement of Bacillus subtilis spores by cross-linking of outer coat proteins during maturation
【24h】

Reinforcement of Bacillus subtilis spores by cross-linking of outer coat proteins during maturation

机译:在成熟过程中通过外壳蛋白的交联增强枯草芽孢杆菌的孢子

获取原文
获取原文并翻译 | 示例
           

摘要

Resistance characteristics of bacterial endospores towards various environmental stresses such as chemicals and heat are in part attributed to their coat proteins. Heat resistance is developed in a late stage of sporulation and during maturation of released spores. Using our gel-free proteomic approach and LC-FT-ICR-MS/MS analysis we have monitored the efficiency of the tryptic digestion of proteins in the coat during spore maturation over a period of eight days, using metabolically ~(15)N labeled mature spores as reference. The results showed that during spore maturation the loss of digestion efficiency of outer coat and crust proteins synchronized with the increase in heat resistance. This implicates that spore maturation involves chemical cross-linking of outer coat and crust layer proteins leaving the inner coat layer proteins unmodified. It appears that digestion efficiencies of spore surface proteins can be linked to their location within the coat and crust layers. We also attempted to study a possible link between spore maturation and the observed heterogeneity in spore germination.
机译:细菌内生孢子对各种环境压力(例如化学物质和热量)的抗性特性部分归因于它们的外壳蛋白。在孢子形成的后期和释放的孢子成熟期间会产生耐热性。使用我们的无凝胶蛋白质组学方法和LC-FT-ICR-MS / MS分析,我们使用代谢〜(15)N标记了八天的时间,监测了孢子成熟过程中蛋壳中蛋白质的胰蛋白酶消化效率。成熟的孢子作为参考。结果表明,在孢子成熟过程中,外皮和地壳蛋白消化效率的损失与耐热性的增加同步。这意味着孢子成熟涉及外层和壳层蛋白的化学交联,而内层蛋白未修饰。看来,孢子表面蛋白的消化效率可以与其在外皮和硬皮层中的位置有关。我们还尝试研究孢子成熟与孢子萌发中观察到的异质性之间的可能联系。

著录项

  • 来源
    《Food microbiology》 |2015年第febaptaa期|54-62|共9页
  • 作者单位

    Mass Spectrometry of Biomacromolecules, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands,Molecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands;

    Molecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands;

    Molecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands;

    Molecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands;

    Mass Spectrometry of Biomacromolecules, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands;

    Mass Spectrometry of Biomacromolecules, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands,Room C2.263, Science Park 904, 1098 XH Amsterdam, The Netherlands;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Bacillus subtilis; Spore maturation; Spore coat; Protein cross-linking; LC-FT-ICR-MS/MS; Thermal resistance; Germination;

    机译:枯草芽孢杆菌孢子成熟;孢子皮;蛋白质交联;LC-FT-ICR-MS / MS;热阻;发芽;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号