Co-production of Nisin and γ-Aminobutyric Acid by Engineered Lactococcus lactis for Potential Application in Food Preservation
Microbiological contamination and oxidative damage are the two main challenges in maintaining quality and improving shelf-life of foods. Here, we developed a Lactococcus lactis fermentation system that could simultaneously produce nisin, an antimicrobial peptide, and γ-aminobutyric acid (GABA), an a...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2020-01-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/article/10.3389/fmicb.2020.00049/full |
| _version_ | 1818482089590259712 |
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| author | Jiaheng Liu Jiaheng Liu Jiaheng Liu Furong Meng Furong Meng Furong Meng Yuhui Du Edwina Nelson Edwina Nelson Guangrong Zhao Guangrong Zhao Guangrong Zhao Hongji Zhu Hongji Zhu Qinggele Caiyin Qinggele Caiyin Zhijun Zhang Jianjun Qiao Jianjun Qiao Jianjun Qiao |
| author_facet | Jiaheng Liu Jiaheng Liu Jiaheng Liu Furong Meng Furong Meng Furong Meng Yuhui Du Edwina Nelson Edwina Nelson Guangrong Zhao Guangrong Zhao Guangrong Zhao Hongji Zhu Hongji Zhu Qinggele Caiyin Qinggele Caiyin Zhijun Zhang Jianjun Qiao Jianjun Qiao Jianjun Qiao |
| author_sort | Jiaheng Liu |
| collection | DOAJ |
| description | Microbiological contamination and oxidative damage are the two main challenges in maintaining quality and improving shelf-life of foods. Here, we developed a Lactococcus lactis fermentation system that could simultaneously produce nisin, an antimicrobial peptide, and γ-aminobutyric acid (GABA), an antioxidant agent. In this system, we metabolically engineered a nisin producing strain L. lactis F44 for GABA production by expression of glutamate decarboxylase and glutamate/GABA antiporter. GABA biosynthesis could facilitate nisin production through enhancing acid resistance of the strain. By applying a two-stage pH-control fermentation strategy, the engineered strain yielded up to 9.12 g/L GABA, which was 2.2 times higher than that of pH-constant fermentation. Furthermore, we demonstrated the potential application of the freeze-dried fermentation product as a preservative to improve the storage performance of meat and fruit. These results suggested that the fermentation product of nisin–GABA co-producing strain could serve as a cost-effective, easily prepared, and high-performance food preservative. |
| first_indexed | 2024-12-10T11:43:37Z |
| format | Article |
| id | doaj.art-5e18f2ef97e841e0bfbff71fa915dbe5 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-10T11:43:37Z |
| publishDate | 2020-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-5e18f2ef97e841e0bfbff71fa915dbe52022-12-22T01:50:10ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2020-01-011110.3389/fmicb.2020.00049489578Co-production of Nisin and γ-Aminobutyric Acid by Engineered Lactococcus lactis for Potential Application in Food PreservationJiaheng Liu0Jiaheng Liu1Jiaheng Liu2Furong Meng3Furong Meng4Furong Meng5Yuhui Du6Edwina Nelson7Edwina Nelson8Guangrong Zhao9Guangrong Zhao10Guangrong Zhao11Hongji Zhu12Hongji Zhu13Qinggele Caiyin14Qinggele Caiyin15Zhijun Zhang16Jianjun Qiao17Jianjun Qiao18Jianjun Qiao19Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, ChinaSchool of Chemical Engineering and Technology, Tianjin University, Tianjin, ChinaSynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin, ChinaKey Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, ChinaSchool of Chemical Engineering and Technology, Tianjin University, Tianjin, ChinaSynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin, ChinaKey Laboratory of Molecular Medicine and Biotherapy, School of Life Sciences, Beijing Institute of Technology, Beijing, ChinaKey Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, ChinaSchool of Chemical Engineering and Technology, Tianjin University, Tianjin, ChinaKey Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, ChinaSchool of Chemical Engineering and Technology, Tianjin University, Tianjin, ChinaSynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin, ChinaKey Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, ChinaSchool of Chemical Engineering and Technology, Tianjin University, Tianjin, ChinaKey Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, ChinaSchool of Chemical Engineering and Technology, Tianjin University, Tianjin, ChinaKey Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, ChinaKey Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, ChinaSchool of Chemical Engineering and Technology, Tianjin University, Tianjin, ChinaSynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin, ChinaMicrobiological contamination and oxidative damage are the two main challenges in maintaining quality and improving shelf-life of foods. Here, we developed a Lactococcus lactis fermentation system that could simultaneously produce nisin, an antimicrobial peptide, and γ-aminobutyric acid (GABA), an antioxidant agent. In this system, we metabolically engineered a nisin producing strain L. lactis F44 for GABA production by expression of glutamate decarboxylase and glutamate/GABA antiporter. GABA biosynthesis could facilitate nisin production through enhancing acid resistance of the strain. By applying a two-stage pH-control fermentation strategy, the engineered strain yielded up to 9.12 g/L GABA, which was 2.2 times higher than that of pH-constant fermentation. Furthermore, we demonstrated the potential application of the freeze-dried fermentation product as a preservative to improve the storage performance of meat and fruit. These results suggested that the fermentation product of nisin–GABA co-producing strain could serve as a cost-effective, easily prepared, and high-performance food preservative.https://www.frontiersin.org/article/10.3389/fmicb.2020.00049/fullLactococcus lactisnisinGABAmetabolic engineeringfood preservative |
| spellingShingle | Jiaheng Liu Jiaheng Liu Jiaheng Liu Furong Meng Furong Meng Furong Meng Yuhui Du Edwina Nelson Edwina Nelson Guangrong Zhao Guangrong Zhao Guangrong Zhao Hongji Zhu Hongji Zhu Qinggele Caiyin Qinggele Caiyin Zhijun Zhang Jianjun Qiao Jianjun Qiao Jianjun Qiao Co-production of Nisin and γ-Aminobutyric Acid by Engineered Lactococcus lactis for Potential Application in Food Preservation Frontiers in Microbiology Lactococcus lactis nisin GABA metabolic engineering food preservative |
| title | Co-production of Nisin and γ-Aminobutyric Acid by Engineered Lactococcus lactis for Potential Application in Food Preservation |
| title_full | Co-production of Nisin and γ-Aminobutyric Acid by Engineered Lactococcus lactis for Potential Application in Food Preservation |
| title_fullStr | Co-production of Nisin and γ-Aminobutyric Acid by Engineered Lactococcus lactis for Potential Application in Food Preservation |
| title_full_unstemmed | Co-production of Nisin and γ-Aminobutyric Acid by Engineered Lactococcus lactis for Potential Application in Food Preservation |
| title_short | Co-production of Nisin and γ-Aminobutyric Acid by Engineered Lactococcus lactis for Potential Application in Food Preservation |
| title_sort | co production of nisin and γ aminobutyric acid by engineered lactococcus lactis for potential application in food preservation |
| topic | Lactococcus lactis nisin GABA metabolic engineering food preservative |
| url | https://www.frontiersin.org/article/10.3389/fmicb.2020.00049/full |
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