Cargando…

Quantitative Proteomic Profiling of Fungal Growth, Development, and Ochratoxin A Production in Aspergillus ochraceus on High- and Low-NaCl Cultures

Dry-cured meat products are worldwide food with high-salt content, and filamentous fungi are beneficial to the maturation process. However, some salt-tolerant strains of Aspergillus and Penicillium produce ochratoxin A (OTA) on these products and thus threaten food safety. In our study, proteomic an...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Yan, Guan, Yue, Lin, Wei, Yan, Hao, Neng, Jing, Sun, Peilong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7828334/
https://www.ncbi.nlm.nih.gov/pubmed/33450861
http://dx.doi.org/10.3390/toxins13010051
_version_ 1783640986737442816
author Wang, Yan
Guan, Yue
Lin, Wei
Yan, Hao
Neng, Jing
Sun, Peilong
author_facet Wang, Yan
Guan, Yue
Lin, Wei
Yan, Hao
Neng, Jing
Sun, Peilong
author_sort Wang, Yan
collection PubMed
description Dry-cured meat products are worldwide food with high-salt content, and filamentous fungi are beneficial to the maturation process. However, some salt-tolerant strains of Aspergillus and Penicillium produce ochratoxin A (OTA) on these products and thus threaten food safety. In our study, proteomic analysis was performed to reveal the mechanism of adaptability to high-salt environment by Aspergillus ochraceus. Twenty g/L and 70 g/L NaCl substrates were used to provide medium- and high-NaCl content environments, respectively. The NaCl addition could induce fungal growth, but only 20 g/L NaCl addition could induce spore production while 70 g/L repressed it. Proteomics analysis identified 2646 proteins in A. ochraceus fc-1, of which 237 and 251 were differentially expressed with 20 g/L and 70 g/L NaCl addition, respectively. Potential factors affecting fungal growth and development were identified by GO and KEGG analyses of biological process, cellular component, and molecular function terms. The results revealed that ergosterol synthesis pathway was significantly upregulated with 20 g/L and 70 g/L NaCl addition. However, fungal growth and development including OTA production were complex processes associated with many factors including nutrient uptake, cell membrane integrity, cell cycle, energy metabolism, intracellular redox homeostasis, protein synthesis and processing, autophagy, and secondary metabolism. Reactive oxygen species may be an important window to understand the mechanism that medium-salt content was conducive to intracellular signal transduction while high-salt content caused oxidative stress. The findings would help to improve the processes and storage conditions of dry-cured meat products.
format Online
Article
Text
id pubmed-7828334
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-78283342021-01-25 Quantitative Proteomic Profiling of Fungal Growth, Development, and Ochratoxin A Production in Aspergillus ochraceus on High- and Low-NaCl Cultures Wang, Yan Guan, Yue Lin, Wei Yan, Hao Neng, Jing Sun, Peilong Toxins (Basel) Article Dry-cured meat products are worldwide food with high-salt content, and filamentous fungi are beneficial to the maturation process. However, some salt-tolerant strains of Aspergillus and Penicillium produce ochratoxin A (OTA) on these products and thus threaten food safety. In our study, proteomic analysis was performed to reveal the mechanism of adaptability to high-salt environment by Aspergillus ochraceus. Twenty g/L and 70 g/L NaCl substrates were used to provide medium- and high-NaCl content environments, respectively. The NaCl addition could induce fungal growth, but only 20 g/L NaCl addition could induce spore production while 70 g/L repressed it. Proteomics analysis identified 2646 proteins in A. ochraceus fc-1, of which 237 and 251 were differentially expressed with 20 g/L and 70 g/L NaCl addition, respectively. Potential factors affecting fungal growth and development were identified by GO and KEGG analyses of biological process, cellular component, and molecular function terms. The results revealed that ergosterol synthesis pathway was significantly upregulated with 20 g/L and 70 g/L NaCl addition. However, fungal growth and development including OTA production were complex processes associated with many factors including nutrient uptake, cell membrane integrity, cell cycle, energy metabolism, intracellular redox homeostasis, protein synthesis and processing, autophagy, and secondary metabolism. Reactive oxygen species may be an important window to understand the mechanism that medium-salt content was conducive to intracellular signal transduction while high-salt content caused oxidative stress. The findings would help to improve the processes and storage conditions of dry-cured meat products. MDPI 2021-01-13 /pmc/articles/PMC7828334/ /pubmed/33450861 http://dx.doi.org/10.3390/toxins13010051 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wang, Yan
Guan, Yue
Lin, Wei
Yan, Hao
Neng, Jing
Sun, Peilong
Quantitative Proteomic Profiling of Fungal Growth, Development, and Ochratoxin A Production in Aspergillus ochraceus on High- and Low-NaCl Cultures
title Quantitative Proteomic Profiling of Fungal Growth, Development, and Ochratoxin A Production in Aspergillus ochraceus on High- and Low-NaCl Cultures
title_full Quantitative Proteomic Profiling of Fungal Growth, Development, and Ochratoxin A Production in Aspergillus ochraceus on High- and Low-NaCl Cultures
title_fullStr Quantitative Proteomic Profiling of Fungal Growth, Development, and Ochratoxin A Production in Aspergillus ochraceus on High- and Low-NaCl Cultures
title_full_unstemmed Quantitative Proteomic Profiling of Fungal Growth, Development, and Ochratoxin A Production in Aspergillus ochraceus on High- and Low-NaCl Cultures
title_short Quantitative Proteomic Profiling of Fungal Growth, Development, and Ochratoxin A Production in Aspergillus ochraceus on High- and Low-NaCl Cultures
title_sort quantitative proteomic profiling of fungal growth, development, and ochratoxin a production in aspergillus ochraceus on high- and low-nacl cultures
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7828334/
https://www.ncbi.nlm.nih.gov/pubmed/33450861
http://dx.doi.org/10.3390/toxins13010051
work_keys_str_mv AT wangyan quantitativeproteomicprofilingoffungalgrowthdevelopmentandochratoxinaproductioninaspergillusochraceusonhighandlownaclcultures
AT guanyue quantitativeproteomicprofilingoffungalgrowthdevelopmentandochratoxinaproductioninaspergillusochraceusonhighandlownaclcultures
AT linwei quantitativeproteomicprofilingoffungalgrowthdevelopmentandochratoxinaproductioninaspergillusochraceusonhighandlownaclcultures
AT yanhao quantitativeproteomicprofilingoffungalgrowthdevelopmentandochratoxinaproductioninaspergillusochraceusonhighandlownaclcultures
AT nengjing quantitativeproteomicprofilingoffungalgrowthdevelopmentandochratoxinaproductioninaspergillusochraceusonhighandlownaclcultures
AT sunpeilong quantitativeproteomicprofilingoffungalgrowthdevelopmentandochratoxinaproductioninaspergillusochraceusonhighandlownaclcultures