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Research Article | Open Access

Mechanism study on the effect of adenine on the viability of Lactiplantibacillus plantarum LIP-1 powder via freeze-drying

Qiaoling Zhang1,2,§, Rongze Ma1,2,§, Jinqi Cao1,2, Ruoru Zhuang1,2, Shuyi Jiao1,2, Xingkun Guo1,2, Jingjing E1,2, Junguo Wang1,2( )
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China

§These authors contributed equally to this work.

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Graphical Abstract

Abstract

Adenine acts as a growth promoter to promote the growth of the lactic acid bacteria (LAB), but the effect on the viability of freeze-dried strains has rarely been studied. In this study, adding 0.01 g/L of adenine to medium increased the growth and freeze-dried viability of Lactiplantibacillus plantarum LIP-1. Further research has found that L. plantarum LIP-1 synthesized large amounts of adenosine triphosphate (ATP) by metabolizing adenine. Elevated intracellular ATP content caused feedback inhibition on the conversion pathway of pyruvate to lactic acid, while promoting the conversion of pyruvate to acetyl coenzyme A (acetyl-CoA). After a large accumulation of acetyl-CoA in the cells, there was sufficient substrate for the synthesis of cell membrane fatty acids. Elevated intracellular ATP content also activated the acyl-CoA thioesterase activity to catalyse the conversion of saturated fatty acids to unsaturated fatty acids, thereby improving the integrity of the cell membrane and reducing damage to the cell membrane during the freeze-drying process. Additionally, a reduction in the amount of pyruvate converted into lactate prevented the decrease in intracellular pH (pHin), which alleviated the degree of acid stress on the strain, resulting in less DNA damage and improved DNA stability. It is concluded that L. plantarum LIP-1 reduced the degree of cell membrane and DNA damage by metabolizing adenine and improved the freeze-dried viability of the strain.

Keywords

adenineLactiplantibacillus plantarum LIP-1freeze-driedATPcell membraneDNA

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Food Science of Animal Products
Volume 1 Issue 4,
December 2023
Article number: 9240042
DOI: 10.26599/FSAP.2023.9240042
Cite this article:
Zhang Q, Ma R, Cao J, et al. Mechanism study on the effect of adenine on the viability of Lactiplantibacillus plantarum LIP-1 powder via freeze-drying. Food Science of Animal Products, 2023, 1(4): 9240042. https://doi.org/10.26599/FSAP.2023.9240042

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Received: 08 October 2023
Revised: 13 November 2023
Accepted: 29 December 2023
Published: 06 March 2024
© Beijing Academy of Food Sciences 2023.

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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