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Effects of L-cysteine on the freeze-drying survival rate of Lactiplantibacillus plantarum LIP-1
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Amino acids are often used as probiotic growth factors. Their addition to the growth medium is found to effectively enhance the resistance of the strain to adverse environments. In this research, we found that adding 0.05 g/L L-cysteine to culture medium improved the freeze-drying survival rate of the strain. We investigated the internal mechanism behind this phenomenon and found that the addition of L-cysteine can reduce DNA damage to bacterial cells during the freeze-drying process. In comparison to the control group without L-cysteine, the treatment group with the addition of 0.05 g/L of L-cysteine exhibited an up-regulation of the metC gene, leading to the metabolism of L-cysteine into pyruvate and NH3, which raised the intracellular pH, reduced DNA damage, and consequently enhanced the resistance of Lactiplantibacillus plantarum LIP-1 to freeze-drying.
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Effects of L-cysteine on the freeze-drying survival rate of Lactiplantibacillus plantarum LIP-1
)
Abstract
Amino acids are often used as probiotic growth factors. Their addition to the growth medium is found to effectively enhance the resistance of the strain to adverse environments. In this research, we found that adding 0.05 g/L L-cysteine to culture medium improved the freeze-drying survival rate of the strain. We investigated the internal mechanism behind this phenomenon and found that the addition of L-cysteine can reduce DNA damage to bacterial cells during the freeze-drying process. In comparison to the control group without L-cysteine, the treatment group with the addition of 0.05 g/L of L-cysteine exhibited an up-regulation of the metC gene, leading to the metabolism of L-cysteine into pyruvate and NH3, which raised the intracellular pH, reduced DNA damage, and consequently enhanced the resistance of Lactiplantibacillus plantarum LIP-1 to freeze-drying.
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Acknowledgements
This work was supported financially by the Technology Plan Project of College of Food Science and Engineering (SPKJ202207); 2022 Inner Mongolia Autonomous Region-Level Public Institution High-Level Talent Recruitment and Research Support Project; Inner Mongolia Agricultural University Outstanding Doctoral Talent Introduction Research Startup Project (NDYB2022-39), Natural Science Foundation of Inner Mongolia Autonomous Region, China (No. 2023MS03009); Inner Mongolia Foundation for Grassland Talents. The English in this document has been checked by at least two professional editors, both native speakers of English.
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Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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