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Ge Ying-Ying, Zhang Jia-Rong, Corke Harold, Gan Ren-You. Screening and Spontaneous Mutation of Pickle-Derived Lactobacillus plantarum with Overproduction of Riboflavin, Related Mechanism, and Food Application. FOODS. JAN 2020. DOI: 10.3390/foods9010088
来源：FOODS
发布时间：2020-03-30
作者：甘人友(通讯作者)
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| 作者: Ge, YY (Ge, Ying-Ying); Zhang, JR (Zhang, Jia-Rong); Corke, H (Corke, Harold); Gan, RY (Gan, Ren-You) | ||||||
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| 影响因子 (2018 年): 3.011 | ||||||
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| 摘要: Riboflavin, also known as vitamin B2, plays an important role in human cell metabolism and participates in various redox reactions and in energy utilization. In this study, 90 riboflavin-producing lactic acid bacteria (LAB) were screened out from pickle juices. The yields of riboflavin in these LAB were about 0.096-0.700 mg/L, and one strain, Lactobacillus plantarum RYG-YYG-9049, was found to produce the highest riboflavin content. Next, roseoflavin was used to induce the spontaneous mutation of RYG-YYG-9049, and selected roseoflavin-resistant colonies generally produced higher riboflavin contents, ranging from 1.013 to 2.332 mg/L. The No. 10 mutant, L. plantarum RYG-YYG-9049-M10, had the highest riboflavin content. Next, the molecular mechanism of enhancing riboflavin production in RYG-YYG-9049-M10 was explored, leading to the finding that roseoflavin treatment did not change the rib operons including the ribA, ribB, ribC, ribH, and ribG genes. Unexpectedly, however, this mechanism did induce an insertion of a 1059-bp DNA fragment in the upstream regulatory region of the rib operon, as compared to the wild-type RYG-YYG-9049. To the best of our knowledge, this is the first report that roseoflavin could induce an insertion of DNA fragment in LAB to increase riboflavin content, representing a new mutation type that is induced by roseoflavin. Finally, in order to fortify riboflavin content in soymilk, RYG-YYG-9049 and RYG-YYG-9049-M10 were used to ferment soymilk, and several fermentation parameters were optimized to obtain the fermented soymilk with riboflavin contents of up to 2.920 mg/L. In general, roseoflavin induction is an economical and feasible biotechnological strategy to induce riboflavin-overproducing LAB, and this strategy can be used to develop LAB-fermented functional foods that are rich in riboflavin. | ||||||
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| 语言: English | ||||||
| 文献类型: Article | ||||||
| 作者关键词: vitamin B2; Lactobacillus; pickle juice; roseoflavin mutation; fermented soymilk | ||||||
| KeyWords Plus: LACTIC-ACID BACTERIA; BACILLUS-SUBTILIS; SOYMILK; BIOSYNTHESIS; FERMENTATION; DEFICIENCY; ENRICHMENT; TRANSPORT; STRAINS; GROWTH | ||||||
| 地址: [Ge, Ying-Ying; Zhang, Jia-Rong; Corke, Harold; Gan, Ren-You] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China. [Gan, Ren-You] Chinese Acad Agr Sci, Inst Urban Agr, Res Ctr Plants & Human Hlth, Chengdu 610213, Peoples R China. |
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| 通讯作者地址: Gan, RY (通讯作者)，Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China. Gan, RY (通讯作者)，Chinese Acad Agr Sci, Inst Urban Agr, Res Ctr Plants & Human Hlth, Chengdu 610213, Peoples R China. |
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| 电子邮件地址: gy1994@sjtu.edu.cn; zhangjiarong@sjtu.edu.cn; hcorke@sjtu.edu.cn; ganrenyou@caas.cn | ||||||
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| Web of Science 类别: Food Science & Technology | ||||||
| 研究方向: Food Science & Technology | ||||||
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This work was supported by the Shanghai Pujiang Talent Plan (18PJ1404600) and the Agri-X Interdisciplinary Fund of Shanghai Jiao Tong University (Agri-X2017004). |
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