乳酸菌酸胁迫反应机制研究进展

Acid Intimidation Responses of Lactic Acid Bacteria

乳酸菌可发酵糖类产生乳酸,并广泛应用于食品、药物和饲料等工业。由于有机酸的积累,乳酸菌大部分的生长代谢都在低pH的酸性环境中进行,具有酸胁迫反应。pH的自我平衡、ATR反应机制、对大分子的保护和修复作用及细胞膜的变化等是乳酸菌酸胁迫反应的主要机制,其中,pH自我平衡包括F0F1-ATPase质子泵、精氨酸脱氨酶途径(ADI)和谷氨酸脱羧酶途径(GAD)等。由此可见,乳酸菌酸胁迫反应机制涉及到基因和蛋白的表达调控等,是非常复杂的网络调控体系。

Lactic acid bacteria （LAB） could ferment sugars to produce lactic acid and widely used in food, medicine, forage, and other industries. Since the accumulation of organic acids, the greater part of their growth metabolism are carried out in acid conditions of low pH and possess intimidation responses, pH homeostasis, ATR, protection and repair of macromolecules and the change of cell membrane and others are major mechanisms of LAB against the acid intimidation responses. Among them, pH homeostasis includes F0F1-ATPase proton pump, ADI and GAD pathway and so on. It is therefore clear that the acid intimidation responses mechanism of LAB is a very complicated network regulation system involves the expression of genes and proteins regulation.