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Research Article | Open Access

Ciprofloxacin stress changes key enzymes and intracellular metabolites of Lactobacillus plantarum DNZ-4

Pin Chena, Xiaoqian Chena, Wei Yua, Bo Zhoua, Lihua Liub, Yuzhuo Yangc, Peng Dua, Libo Liua( ), Chun Lia( )
Key Laboratory of Dairy Science, Ministry of Education, Food Science College, Northeast Agricultural University, Harbin 150030, China
Institute of Animal Science (IAS), Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
National Dairy Product Quality Supervision and Inspection Center, Harbin 150024, China
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Abstract

Ciprofloxacin (CIP) is an antibiotic used to treat infections caused by bacteria. In this experiment, key enzymes and intracellular metabolites of Lactobacillus plantarum DNZ-4 was researched under CIP stress. The results showed that the activities of hexokinase, pyruvate kinase, β-galactosidase and Na+, K+-ATPase after 1/2 minimum bacteriostatic concentration (MIC) CIP treatment were significantly decreased (P < 0.01). Gas chromatography-mass spectrometry was used to analysis the changes of main metabolites in the cells and principal component analysis and partial least square model were constructed. The results indicated that CIP could cause changes in intracellular fatty acids, carbohydrates and amino acids, and the mechanism of amino acid metabolism under CIP stress was significantly inhibited. L. plantarum DNZ-4 made stress response to CIP by regulating the ratio of saturated fatty acids and unsaturated fats. This experiment revealed the changes of growth and metabolism mechanism of L. plantarum DNZ-4 under CIP stress, which help to provide technical means for the development of effective probiotics preparation products.

Keywords

MetabolismCiprofloxacinLactobacillus plantarum DNZ-4Key enzymes

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Food Science and Human Wellness
Volume 11 Issue 2,
March 2022
Pages 332-340
DOI: 10.1016/j.fshw.2021.11.007
Cite this article:
Chen P, Chen X, Yu W, et al. Ciprofloxacin stress changes key enzymes and intracellular metabolites of Lactobacillus plantarum DNZ-4. Food Science and Human Wellness, 2022, 11(2): 332-340. https://doi.org/10.1016/j.fshw.2021.11.007

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Received: 08 July 2020
Revised: 04 November 2020
Accepted: 19 January 2021
Published: 25 November 2021
© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

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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