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Proteomic mechanism of Bacillus cereus endospore against plasma-activated water(PAW)

摘要Plasma-activated water(PAW)indicated promising potential in controlling the biological contamination of Bacillus cereus,which eliminated its evolutionary endospore that improves its survival ability.However,the spore inactivation mechanism by PAW at molecular level was not well understood.The mechanism of the B.cereus endospore against PAW at proteomic levels was demonstrated.The Tandem Mass Tag(TMT)labeling was performed.By comparing the treatment groups with control(including PAW and PAW added superoxide dismutase(SOD)),the expression of 251 proteins(with the number of 207 up-and 44 down-regulated)and 379 proteins(with the corresponding number of 238 and 141)were drastically affected,separately.The 6 categories based on the protein-protein interaction(PPI)networks included oxidation-reduction,transport,sporulation and DNA topological change,gene expression,metabolism,and others.The 3 dehydrogenases(genes hisD,BC_2176,and asd)in PAW while oxidoreductase(genes BC_0399 and BC_2529)in SOD were activated to maintain the antioxidation of spores.The proteins(BC_4271 and BC_2655)in SOD were dramatically activated,which were involved in the carbohydrate,amino acid,and energy-coupling transport.All the small,acid-soluble spore proteins were activated in both groups to protect the spores'DNA.In SOD,genes metG2 and rpmC also were considered important factors in translation while this role was played in gene groES but not rpmF in PAW.The PAW activated the biogenesis of cell wall/membrane/envelope and phosphorelay signal transduction system to contribute to the survival of spores whereas the SOD damaged these 2 processes as well as cell division,chromosome separation,organic acid phosphorylation,base-and nucleotide-excision repairs to lead to the death of spores.This would promise to lay the foundation for advancing the study of the intrinsic mechanism of spore killing against PAW and can also provide a reference for future verification.

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作者 Xiao Hu [1] Jinsong Feng [1] Xinyu Liao [2] Tian Ding [2] Ruiling Lü [3] 学术成果认领
作者单位 School of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China [1] School of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China;Future Food Laboratory,Innovation Center of Yangtze River Delta,Zhejiang University,Jiaxing 314100,China [2] School of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China;Ningbo Innovation Center,Zhejiang University,Ningbo 315100,China [3]
DOI 10.26599/FSHW.2024.9250302
发布时间 2025-06-06(万方平台首次上网日期,不代表论文的发表时间)
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食品科学与人类健康(英文)

食品科学与人类健康(英文)

2025年14卷5期

1657-1673页

SCIMEDLINEISTICCSCDCA

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