酒酒球菌胁迫诱导抗冷冻干燥机制研究
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摘要
我国是葡萄酒消费和生产大国，但葡萄酒行业所使用的苹果酸-乳酸发酵剂主要依赖进口，目前没有我国自主知识产权的葡萄酒乳酸菌发酵剂。酒酒球菌SD-2a是一株分离自山东烟台地区自然MLF葡萄酒中的具有优良特性的菌株，已获得国家专利保护（专利号：ZL02123444.2）。深入研究酒酒球菌SD-2a的胁迫诱导抗冷冻干燥机制，开发拥有我国自主知识产权的葡萄酒乳酸菌发酵剂，具有重要的理论和实践意义。
本文以酒酒球菌SD-2a为研究对象，通过对酒酒球菌不同胁迫处理进行研究，评价菌体胁迫适应性反应能否有效的应用于冷冻干燥发酵剂的制备。研究建立酒酒球菌膜脂肪酸甲酯化方法，分析膜脂肪酸与抗冷冻干燥特性的相关性，从膜脂肪酸水平探讨酒酒球菌胁迫诱导抗冷冻干燥机制。通过优化双向电泳条件，构建酒酒球菌高质量的双向电泳图谱，利用蛋白质组学方法与技术，比较酒酒球菌不同胁迫诱导条件下蛋白质差异表达图谱，利用质谱和生物信息学技术对其中差异表达蛋白质进行鉴定、功能分类和代谢途径分析等，从蛋白质组学水平探讨酒酒球菌胁迫诱导抗冷冻干燥机制。克隆和分析与酒酒球菌抗冷冻干燥特性相关蛋白或酶的基因，通过一系列生物信息学分析，系统探讨酒酒球菌胁迫诱导抗冷冻干燥机制。取得的主要研究结果如下：
1.菌体不同生长期、冻干保护剂和复水剂是影响酒酒球菌冻干存活率的重要因素。与对数期菌体相比，稳定前期菌体具有较高的冻干存活率；分别以2.5%谷氨酸钠作为冻干保护剂和ATB液体培养基作为复水剂时，获得了最高的冻干存活率（69.5%）。
2.菌体经适当的胁迫处理后均能不同程度的提高酒酒球菌冻干存活率，其冻干粉接种模拟酒培养基后也具有明显的降酸效果。特别是pH3.5和8%乙醇胁迫处理，其冻干存活率分别为80.5%和82%，与对照相比，分别提高了17.7%和19.2%；其冻干粉在模拟酒培养基中的降酸均在8天内完成，与对照相比，平均降酸效果分别提高了28%和29%。
3.从GC/MS图谱、脂肪酸种类与相对含量、方法学考察对五种甲酯化方法进行比较分析，方法2（先提脂肪酸后用甲醇钠甲酯化法）和方法4（甲醇钠一步甲酯化法）均可以得到良好的脂肪酸检出效果。方法2检测准确、完整，但费时费力，而方法4检测快速，但完整性稍差。
4.酒酒球菌经不同胁迫处理后，膜脂肪酸的变化主要体现在U/Scyc比例、环丙烷脂肪酸C19cyc11相对含量和不饱和脂肪酸C18:lcis11相对含量上。相关性分析表明，在所有胁迫处理下，C19cyc11与C18:lcis11相对含量具有显著负相关性；在菌体自我酸胁迫、冷胁迫和酸胁迫处理下，冻干存活率与C19cyc11相对含量均具有显著正相关性；在乙醇胁迫处理下，冻干存活率与C19cyc11相对含量、U/Scyc比例均具有较高的相关系数，但不存在显著相关性；各主要膜脂肪酸与降酸效果不存在显著相关性，只有在乙醇胁迫条件下，C14:0与降酸效果（MA）存在显著相关性。
5.从不同细胞破碎方法、不同蛋白裂解液、不同IPG胶条、不同蛋白上样量等方面优化酒酒球菌全蛋白双向电泳条件。利用超声波法破碎菌体，尿素-硫脲裂解液提取蛋白，苯酚/氯仿/异戊醇法纯化蛋白，蛋白上样量为400μg，在pI5-8胶条上聚焦时，获得高质量酒酒球菌全蛋白参考双向电泳图谱。
6.利用优化的双向电泳条件分别构建酒酒球菌不同生长期、不同酸胁迫和不同乙醇胁迫条件下全蛋白双向电泳图谱，经质谱鉴定技术和生物信息学分析，推断热休克蛋白Hsp20为酒酒球菌胁迫诱导抗冷冻干燥机制中关键性蛋白。
7.成功克隆环丙烷脂肪酸合酶基因（cfa）和热休克蛋白基因（hsp），并对基因编码的氨基酸序列进行生物信息学分析，结合前期膜脂肪酸分析和蛋白质组学研究，推断环丙烷脂肪酸C19cyc11在酒酒球菌胁迫诱导抗冷冻干燥机制中起到积极作用，而热休克蛋白Hsp20可能是酒酒球菌胁迫诱导抗冷冻干燥机制中关键性蛋白，起重要作用。
China is the wine production and consumption country, but the malolactic starters usedin our wine industry are mainly dependent on imports. There is no malolactic starter with ourown property right in china. O. oeni SD-2a isolated by our lab from spontaneous MLF wine,is a highly stress adaptive strain. It is of theoritical and practical importance to study on O.oeni stress induced resisitance to freeze-drying mechanism and develop ready-to-usemalolactic starter with our own property right.
Using O. oeni SD-2a as experimental strain, the effect of different stress treatments onthe freeze-drying viability were investigated, in order to evaluate the feasibility of applicationof stress induced cross protection into preparation of malolactic starter. Membrane fatty acidmethyl ester methods were established and the correlation of membrane fatty acid andfreeze-drying viability were analyzed, in order to discuss the mechanism of stress inducedresisitance to freeze-drying in the level of membrane fatty acid. A proteomic research wascarried out to characterize and identify proteins expressed by O. oeni SD-2a under differentstress treatments after optimizing the2D gel electrophoresis conditions, in order to discussthe mechanism of stress induced resisitance to freeze-drying in the level of cytosolic proteins.Protein or enzyme genes associated with resisitance to freeze-drying characteristics werecloned and analyzed, in order to discuss the mechanism of stress induced resisitance tofreeze-drying systemically. Main results were displayed as follows:
1. Growth phase, protective agents and rehydration media were the main factors toaffect the survival of O. oeni SD-2a after freeze-drying. It was found that O. oeni SD-2a cellsin the early stationary phase survived better than those in the mid-log phase afterfreeze-drying. Sodium glutamate (2.5%) was the best protectant, giving the cell viability69.5%. When freeze-dried O. oeni SD-2a was rehydrated in ATB medium, the highestviability was obtained also.
2. Optimal stress treatment before freeze-drying had obvious effect on the cell viability and MLF ability. During stress treatments, O. oeni SD-2a treated with8%ethanol resulted inthe highest freeze-drying survival rate (82%), the treatment with pH3.5also notablyincreased freeze-drying viability (80.5%), both completed the MLF within8days. Comparedto control, the cell viability after freeze-drying increased by19.2%and17.7%, the MLFability increased by29%and28%, respectively.
3. Five different methods on analysis of membrane fatty acid composition ofOenococcus oeni SD-2a were compared by GC/MS chromatogram, relative content of fattyacid and relative standard deviation, respectively. Method2and4gave the best results.Method2was accurate and complete, but time-consuming. Method4was rapid, but lessintegrity.
4. During stress treatments, the changes of membrane fatty acids of Oenococcus oeniSD-2a were mainly reflected by U/Scyc ratio, relative content of C19cyc11and C18:lcis11. Adecrease in UFA/SFA ratio and in the C18:1relative concentration, and an increase incyclopropane fatty acids (CFA) content mainly due to the increase in C19cyc11relativeconcentration were observed in all stress shocked cells. There was a significant negativecorrelations between C19cyc11and C18:lcis11in all stress shocks. The freeze-dryingviability exhibited a significant positive correlation with the levels of C19cyc11in cold andacid shocks. The only significant positive correlations between the ability of O. oeni SD-2a toconduct malic acid degradation and membrane composition existed with C14:0in ethanolshocks.
5. Different cell disruption methods, protein lysate buffer, IPG strips, and proteinloading amount were used to optimize the2D gel electrophoresis conditions of Oenococcusoeni SD-2a. When ultrasonic method were used to break cell, urea-thiourea lysate bufferwere used to extract protein, phenol/chloroform/isoamyl alcohol were used to purify protein,and the protein loading capacity was400μg, the IPG strip was pI5-8, a reference map with afirst insight into the profile of protein expression of O. oeni were provided.
6. Cytosolic proteins of the strain cultivated in different growth phases, acid shocks andethanol shocks were resolved by optimizing two-dimensional gel electrophoresis.Accompanied with the analysis of mass spectrometry and bioinformatic, heat shock proteinHsp20were concluded as key protein in the mechanism of stress induced resistance tofreeze-drying in O. oeni.
7. Cyclopropane fatty acid synthase gene (cfa) and heat shock protein gene (hsp) weresuccessfully cloned, and the amino acid sequence of the gene were analyzed by bioinformatic.Combined with the analysis of membrane fatty acid composition and proteomic,cyclopropane fatty acid C19cyc11were concluded as positive role and heat shock protein Hsp20were concluded as key protein, suggesting the protein might play a potential importantrole in the mechanism of stress induced resistance to freeze-drying in O. oeni.
本文以酒酒球菌SD-2a为研究对象，通过对酒酒球菌不同胁迫处理进行研究，评价菌体胁迫适应性反应能否有效的应用于冷冻干燥发酵剂的制备。研究建立酒酒球菌膜脂肪酸甲酯化方法，分析膜脂肪酸与抗冷冻干燥特性的相关性，从膜脂肪酸水平探讨酒酒球菌胁迫诱导抗冷冻干燥机制。通过优化双向电泳条件，构建酒酒球菌高质量的双向电泳图谱，利用蛋白质组学方法与技术，比较酒酒球菌不同胁迫诱导条件下蛋白质差异表达图谱，利用质谱和生物信息学技术对其中差异表达蛋白质进行鉴定、功能分类和代谢途径分析等，从蛋白质组学水平探讨酒酒球菌胁迫诱导抗冷冻干燥机制。克隆和分析与酒酒球菌抗冷冻干燥特性相关蛋白或酶的基因，通过一系列生物信息学分析，系统探讨酒酒球菌胁迫诱导抗冷冻干燥机制。取得的主要研究结果如下：
1.菌体不同生长期、冻干保护剂和复水剂是影响酒酒球菌冻干存活率的重要因素。与对数期菌体相比，稳定前期菌体具有较高的冻干存活率；分别以2.5%谷氨酸钠作为冻干保护剂和ATB液体培养基作为复水剂时，获得了最高的冻干存活率（69.5%）。
2.菌体经适当的胁迫处理后均能不同程度的提高酒酒球菌冻干存活率，其冻干粉接种模拟酒培养基后也具有明显的降酸效果。特别是pH3.5和8%乙醇胁迫处理，其冻干存活率分别为80.5%和82%，与对照相比，分别提高了17.7%和19.2%；其冻干粉在模拟酒培养基中的降酸均在8天内完成，与对照相比，平均降酸效果分别提高了28%和29%。
3.从GC/MS图谱、脂肪酸种类与相对含量、方法学考察对五种甲酯化方法进行比较分析，方法2（先提脂肪酸后用甲醇钠甲酯化法）和方法4（甲醇钠一步甲酯化法）均可以得到良好的脂肪酸检出效果。方法2检测准确、完整，但费时费力，而方法4检测快速，但完整性稍差。
4.酒酒球菌经不同胁迫处理后，膜脂肪酸的变化主要体现在U/Scyc比例、环丙烷脂肪酸C19cyc11相对含量和不饱和脂肪酸C18:lcis11相对含量上。相关性分析表明，在所有胁迫处理下，C19cyc11与C18:lcis11相对含量具有显著负相关性；在菌体自我酸胁迫、冷胁迫和酸胁迫处理下，冻干存活率与C19cyc11相对含量均具有显著正相关性；在乙醇胁迫处理下，冻干存活率与C19cyc11相对含量、U/Scyc比例均具有较高的相关系数，但不存在显著相关性；各主要膜脂肪酸与降酸效果不存在显著相关性，只有在乙醇胁迫条件下，C14:0与降酸效果（MA）存在显著相关性。
5.从不同细胞破碎方法、不同蛋白裂解液、不同IPG胶条、不同蛋白上样量等方面优化酒酒球菌全蛋白双向电泳条件。利用超声波法破碎菌体，尿素-硫脲裂解液提取蛋白，苯酚/氯仿/异戊醇法纯化蛋白，蛋白上样量为400μg，在pI5-8胶条上聚焦时，获得高质量酒酒球菌全蛋白参考双向电泳图谱。
6.利用优化的双向电泳条件分别构建酒酒球菌不同生长期、不同酸胁迫和不同乙醇胁迫条件下全蛋白双向电泳图谱，经质谱鉴定技术和生物信息学分析，推断热休克蛋白Hsp20为酒酒球菌胁迫诱导抗冷冻干燥机制中关键性蛋白。
7.成功克隆环丙烷脂肪酸合酶基因（cfa）和热休克蛋白基因（hsp），并对基因编码的氨基酸序列进行生物信息学分析，结合前期膜脂肪酸分析和蛋白质组学研究，推断环丙烷脂肪酸C19cyc11在酒酒球菌胁迫诱导抗冷冻干燥机制中起到积极作用，而热休克蛋白Hsp20可能是酒酒球菌胁迫诱导抗冷冻干燥机制中关键性蛋白，起重要作用。
China is the wine production and consumption country, but the malolactic starters usedin our wine industry are mainly dependent on imports. There is no malolactic starter with ourown property right in china. O. oeni SD-2a isolated by our lab from spontaneous MLF wine,is a highly stress adaptive strain. It is of theoritical and practical importance to study on O.oeni stress induced resisitance to freeze-drying mechanism and develop ready-to-usemalolactic starter with our own property right.
Using O. oeni SD-2a as experimental strain, the effect of different stress treatments onthe freeze-drying viability were investigated, in order to evaluate the feasibility of applicationof stress induced cross protection into preparation of malolactic starter. Membrane fatty acidmethyl ester methods were established and the correlation of membrane fatty acid andfreeze-drying viability were analyzed, in order to discuss the mechanism of stress inducedresisitance to freeze-drying in the level of membrane fatty acid. A proteomic research wascarried out to characterize and identify proteins expressed by O. oeni SD-2a under differentstress treatments after optimizing the2D gel electrophoresis conditions, in order to discussthe mechanism of stress induced resisitance to freeze-drying in the level of cytosolic proteins.Protein or enzyme genes associated with resisitance to freeze-drying characteristics werecloned and analyzed, in order to discuss the mechanism of stress induced resisitance tofreeze-drying systemically. Main results were displayed as follows:
1. Growth phase, protective agents and rehydration media were the main factors toaffect the survival of O. oeni SD-2a after freeze-drying. It was found that O. oeni SD-2a cellsin the early stationary phase survived better than those in the mid-log phase afterfreeze-drying. Sodium glutamate (2.5%) was the best protectant, giving the cell viability69.5%. When freeze-dried O. oeni SD-2a was rehydrated in ATB medium, the highestviability was obtained also.
2. Optimal stress treatment before freeze-drying had obvious effect on the cell viability and MLF ability. During stress treatments, O. oeni SD-2a treated with8%ethanol resulted inthe highest freeze-drying survival rate (82%), the treatment with pH3.5also notablyincreased freeze-drying viability (80.5%), both completed the MLF within8days. Comparedto control, the cell viability after freeze-drying increased by19.2%and17.7%, the MLFability increased by29%and28%, respectively.
3. Five different methods on analysis of membrane fatty acid composition ofOenococcus oeni SD-2a were compared by GC/MS chromatogram, relative content of fattyacid and relative standard deviation, respectively. Method2and4gave the best results.Method2was accurate and complete, but time-consuming. Method4was rapid, but lessintegrity.
4. During stress treatments, the changes of membrane fatty acids of Oenococcus oeniSD-2a were mainly reflected by U/Scyc ratio, relative content of C19cyc11and C18:lcis11. Adecrease in UFA/SFA ratio and in the C18:1relative concentration, and an increase incyclopropane fatty acids (CFA) content mainly due to the increase in C19cyc11relativeconcentration were observed in all stress shocked cells. There was a significant negativecorrelations between C19cyc11and C18:lcis11in all stress shocks. The freeze-dryingviability exhibited a significant positive correlation with the levels of C19cyc11in cold andacid shocks. The only significant positive correlations between the ability of O. oeni SD-2a toconduct malic acid degradation and membrane composition existed with C14:0in ethanolshocks.
5. Different cell disruption methods, protein lysate buffer, IPG strips, and proteinloading amount were used to optimize the2D gel electrophoresis conditions of Oenococcusoeni SD-2a. When ultrasonic method were used to break cell, urea-thiourea lysate bufferwere used to extract protein, phenol/chloroform/isoamyl alcohol were used to purify protein,and the protein loading capacity was400μg, the IPG strip was pI5-8, a reference map with afirst insight into the profile of protein expression of O. oeni were provided.
6. Cytosolic proteins of the strain cultivated in different growth phases, acid shocks andethanol shocks were resolved by optimizing two-dimensional gel electrophoresis.Accompanied with the analysis of mass spectrometry and bioinformatic, heat shock proteinHsp20were concluded as key protein in the mechanism of stress induced resistance tofreeze-drying in O. oeni.
7. Cyclopropane fatty acid synthase gene (cfa) and heat shock protein gene (hsp) weresuccessfully cloned, and the amino acid sequence of the gene were analyzed by bioinformatic.Combined with the analysis of membrane fatty acid composition and proteomic,cyclopropane fatty acid C19cyc11were concluded as positive role and heat shock protein Hsp20were concluded as key protein, suggesting the protein might play a potential importantrole in the mechanism of stress induced resistance to freeze-drying in O. oeni.
引文
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