Amperometric l-glutamate biosensor based on bacterial cell-surface displayed glutamate dehydrogenase

A novel l-glutamate biosensor was fabricated using bacteria surface-displayed glutamate dehydrogenase (Gldh-bacteria). Here the cofactor NADP⁺-specific dependent Gldh was expressed on the surface of Escherichia coli using N-terminal region of ice nucleation protein (INP) as the anchoring motif. The cell fractionation assay and SDS-PAGE analysis indicated that the majority of INP-Gldh fusion proteins were located on the surface of cells. The biosensor was fabricated by successively casting polyethyleneimine (PEI)-dispersed multi-walled carbon nanotubes (MWNTs), Gldh-bacteria and Nafion onto the glassy carbon electrode (Nafion/Gldh-bacteria/PEI-MWNTs/GCE). The MWNTs could not only significantly lower the oxidation overpotential towards NAPDH, which was the product of NADP⁺ involving in the oxidation of glutamate by Gldh, but also enhanced the current response. Under the optimized experimental conditions, the current–time curve of the Nafion/Gldh-bacteria/PEI-MWNTs/GCE was performed at +0.52 V (vs. SCE) by amperometry varying glutamate concentration. The current response was linear with glutamate concentration in two ranges (10 μM–1 mM and 2–10 mM). The low limit of detection was estimated to be 2 μM glutamate (S/N = 3). Moreover, the proposed biosensor is stable, specific, reproducible and simple, which can be applied to real samples detection.     

甲烷氧化菌利用甲烷生产聚羟基脂肪酸的研究进展

化学合成塑料主要来自于不可再生的化石能源,化学合成塑料的大量使用既消耗了大量能源物质,也带来了严重的环境问题。而生物合成的高分子化合物聚羟基脂肪酸,具有与合成塑料相似的物理性质,生产原料具有可再生性,同时在环境能快速降解,结构多样可以满足不同用途等多种优点,成为合成塑料最佳的替代品。甲烷氧化菌能以甲烷为唯一碳源和能源物质生长,并在细胞内合成大分子聚羟基脂肪酸。利用甲烷氧化菌转化甲烷合成聚羟基脂肪酸不仅可以大幅降低生产成本,同时也减少了温室气体的排放。本文就甲烷氧化菌合成聚羟基脂肪酸的生物代谢途径,甲烷为原料生产聚羟基脂肪酸的方法及优缺点等方面进行了分析。     

利用高效液相色谱-串联质谱追踪酸奶发酵过程中的酪蛋白磷酸肽

酪蛋白磷酸肽(CPPs)是酪蛋白被磷酸化的片段,具有促进矿物元素吸收、抗氧化、预防龋齿等多种生物功能。该文利用高效液相色谱-串联质谱研究牛奶经嗜热链球菌(Streptococcus thermophilus)和保加利亚乳杆菌(Lactobacillus debrueckii subsp.bulgaricus)发酵后CPPs的释放规律。结果表明,在内源性蛋白酶的作用下牛奶含内源性CPPs,内源性CPPs主要来源于高丰度酪蛋白αs1-CN和β-CN。经乳酸菌发酵后,在乳酸菌蛋白酶的作用下更多酪蛋白的磷酸化位点暴露而产生大量CPPs,其中含SpSpSpEE特征结构的CPPs也在酸奶中检测到,CPPs的释放与酪蛋白结构密切相关。研究结果表明,牛奶经乳酸菌发酵后释放大量含特征结构SpSpSpEE的CPPs,可提高结合矿物元素的能力,从而增强其促进人体健康的生物功能。     

Orthogonal Surface Tags for Whole‐Cell Biocatalysis

We herein describe the engineering of E. coli strains that display orthogonal tags for immobilization on their surface and overexpress a functional heterologous “protein content” in their cytosol at the same time. Using the outer membrane protein Lpp‐ompA, cell‐surface display of the streptavidin‐binding peptide, the SpyTag/SpyCatcher system, or a HaloTag variant allowed us to generate bacterial strains that can selectively bind to solid substrates, as demonstrated with magnetic microbeads. The simultaneous cytosolic expression of functional content was demonstrated for fluorescent proteins or stereoselective ketoreductase enzymes. The latter strains gave high selectivities for specific immobilization onto complementary surfaces and also in the whole‐cell stereospecific transformation of a prochiral C_S‐symmetric nitrodiketone.     

Lactic acid bacteria in dairy food: Surface characterization and interactions with food matrix components

This review gives an overview of the importance of interactions occurring in dairy matrices between Lactic Acid Bacteria and milk components. Dairy products are important sources of biological active compounds of particular relevance to human health. These compounds include immunoglobulins, whey proteins and peptides, polar lipids, and lactic acid bacteria including probiotics. A better understanding of interactions between bioactive components and their delivery matrix may successfully improve their transport to their target site of action. Pioneering research on probiotic lactic acid bacteria has mainly focused on their host effects. However, very little is known about their interaction with dairy ingredients. Such knowledge could contribute to designing new and more efficient dairy food, and to better understand relationships between milk constituents. The purpose of this review is first to provide an overview of the current knowledge about the biomolecules produced on bacterial surface and the composition of the dairy matter. In order to understand how bacteria interact with dairy molecules, adhesion mechanisms are subsequently reviewed with a special focus on the environmental conditions affecting bacterial adhesion. Methods dedicated to investigate the bacterial surface and to decipher interactions between bacteria and abiotic dairy components are also detailed. Finally, relevant industrial implications of these interactions are presented and discussed.     

An efficient synthesis of selectively functionalized d-rhamnose derivatives

d-Rhamnose is an important component of bacterial lipopolysaccharides. This paper describes a short and highly efficient synthesis of d-rhamnose from d-mannose. The synthesis of selectively C-4 modified d-rhamnosides and 6-deoxy-d-talosides as potential building blocks for complex oligosaccharide synthesis is also discussed.     

Pyrolysis GC/MS analysis of a bacterial population in a saline activated sludge system—Identification of the origin of the pyrolysis product 2-methylpyrimidine

During the investigation of problems with the physical handling of sludge from a saline activated sludge wastewater system, pyrolysis/GC/MS was used in an attempt to determine whether changes in the bacterial population in the sludge were occurring. The pyrolysis GC/MS analysis revealed an unknown peak among other typical bacterial pyrolysis products. This unknown was identified as 2-methylpyrimidine. This pyrolysis product was only found in appreciable amounts in samples from other saline systems but not in freshwater systems analyzed as points of comparison for the system of concern. Further investigation confirmed the source of 2-methylpyrimidine to be ectoine, a compound produced by halophilic bacteria as a compatible solute for osmoadaptation. Pyrolysis GC/MS was shown to be a useful tool to indicate the presence of ectoine in halophilic bacteria.     

Rapid species identification of seafood spoilage and pathogenic Gram-positive bacteria by MALDI-TOF mass fingerprinting

The rapid identification of food pathogenic and spoilage bacteria is important to ensure food quality and safety. Seafood contaminated with pathogenic bacteria is one of the major causes of food intoxications, and the rapid spoilage of seafood products results in high economic losses. In this study, a collection of the main seafood pathogenic and spoilage Gram-positive bacteria was compiled, including Bacillus spp., Listeria spp., Clostridium spp., Staphylococcus spp. and Carnobacterium spp. The strains, belonging to 20 different species, were obtained from the culture collections and studied by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS). A reference library was created, including the spectral fingerprints of 32 reference strains and the extracted peak lists with 10-30 peak masses. Genus-specific as well as species-specific peak masses were assigned and could serve as biomarkers for the rapid bacterial identification. Furthermore, the peak mass lists were clustered with the web-application SPECLUST to show the phyloproteomic relationships among the studied strains. Afterwards, the method was successfully applied to identify six strains isolated from seafood by comparison with the reference library. Additionally, phylogenetic analysis based on the 16S rRNA gene was carried out and contrasted with the proteomic approach. This is the first time MALDI-TOF MS fingerprinting is applied to Gram-positive bacterial identification in seafood, being a fast and accurate technique to ensure seafood quality and safety.