As an emerging green and efficient antibacterial agent, phenyllactic acid (PLA) is an ideal alternative to traditional chemical preservatives and has a wide range of applications in the food fermentation industry.This study focused on the interaction of PLA with DNA and the changes in key gene expression under PLA stress.It was confirmed that PLA could inserted into DNA by hydrogen bonding and Van der Waals forces.Furthermore, the PLA-ctDNA binding model was constructed by molecular docking, which showed that PLA was more inclined to be inserted between CG base pairs.Finally, by RNA-seq, we analyzed the gene expression changes of Pediococcus acidilactici DY15 under PLA stress.It was found that the function of differential genes was enriched in cell membrane components and nucleic acid synthesis or repair, indicating that cell wall and genome DNA may be the main attack targets of PLA.The changes in the acid response mechanism suggested that the arginine metabolic pathway might also be a key target in the antibacterial process of PLA, which reduced bacterial acid tolerance by inhibiting gene expression, thereby inhibiting bacterial growth.Overall, this study analyzed the antibacterial mechanism of PLA, which provided theoretical support for the subsequent application of PLA as a biological antibacterial agent.
[1] RAJANIKAR R V, NATARAJ B H, NAITHANI H, et al.Phenyllactic acid:A green compound for food biopreservation[J].Food Control, 2021, 128:108184.
[2] LAVERMICOCCA P, VALERIO F, EVIDENTE A, et al.Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B[J].Applied and Environmental Microbiology, 2000, 66(9):4084-4090.
[3] SCHMIDT M, LYNCH K M, ZANNINI E, et al.Fundamental study on the improvement of the antifungal activity of Lactobacillus reuteri R29 through increased production of phenyllactic acid and reuterin[J].Food Control, 2018, 88:139-148.
[4] MU W M, YU S H, ZHU L J, et al.Production of 3-phenyllactic acid and 4-hydroxyphenyllactic acid by Pediococcus acidilactici DSM 20284 fermentation[J].European Food Research and Technology, 2012, 235(3):581-585.
[5] GUAN J T, HAN C F, GUAN Y X, et al.Optimizational production of phenyllactic acid by a Lactobacillus buchneri strain via uniform design with overlay sampling methodology[J].Chinese Journal of Chemical Engineering, 2019, 27(2):418-425.
[6] ZHENG Z J, MA C Q, GAO C, et al.Efficient conversion of phenylpyruvic acid to phenyllactic acid by using whole cells of Bacillus coagulans SDM[J].PLoS One, 2011, 6(4):e19030.
[7] LIND H, SJÖGREN J, GOHIL S, et al.Antifungal compounds from cultures of dairy propionibacteria type strains[J].FEMS Microbiology Letters, 2007, 271(2):310-315.
[8] DIEULEVEUX V, VAN DER PYL D, CHATAUD J, et al.Purification and characterization of anti-Listeria compounds produced by Geotrichum candidum[J].Applied and Environmental Microbiology, 1998, 64(2):800-803.
[9] LI X F, NING Y W, LIU D, et al.Metabolic mechanism of phenyllactic acid naturally occurring in Chinese pickles[J].Food Chemistry, 2015, 186:265-270.
[10] YANG X Y, LI J P, SHI G C, et al.Improving 3-phenyllactic acid production of Lactobacillus plantarum AB-1 by enhancing its quorum-sensing capacity[J].Journal of Food Science and Technology, 2019, 56(5):2605-2610.
[11] LIU F, SUN Z L, WANG F T, et al.Inhibition of biofilm formation and exopolysaccharide synthesis of Enterococcus faecalis by phenyllactic acid[J].Food Microbiology, 2020, 86:103344.
[12] 罗希, 杨泽锋, 臧瑜, 等.乳酸脱氢酶与葡萄糖脱氢酶偶联催化合成D-苯基乳酸[J].食品与发酵工业, 2019, 45(7):22-28.
LUO X, YANG Z F, ZANG Y, et al.Synthesis of D-phenyllactic acid catalyzed by coupled lactate dehydrogenase and glucose dehydrogenase[J].Food and Fermentation Industries, 2019, 45(7):22-28.
[13] CORTÉS-ZAVALETA O, LÓPEZ-MALO A, HERNÁNDEZ-MENDOZA A, et al.Antifungal activity of lactobacilli and its relationship with 3-phenyllactic acid production[J].International Journal of Food Microbiology, 2014, 173:30-35.
[14] SORRENTINO E, TREMONTE P, SUCCI M, et al.Detection of antilisterial activity of 3-phenyllactic acid using Listeria innocua as a model[J].Frontiers in Microbiology, 2018, 9:1373.
[15] RODRÍGUEZ N, SALGADO J M, CORTÉS S, et al.Antimicrobial activity of d-3-phenyllactic acid produced by fed-batch process against Salmonella enterica[J].Food Control, 2012, 25(1):274-284.
[16] WU H, GUANG C E, ZHANG W L, et al.Recent development of phenyllactic acid:Physicochemical properties, biotechnological production strategies and applications[J].Critical Reviews in Biotechnology, 2023, 43(2):293-308.
[17] 黄云坡, 孙晶, 梅红霞, 等.苯乳酸对单增李斯特菌的细胞膜完整性和通透性的影响[J].食品工业科技, 2019, 40(5):130-135;143.
HUANG Y P, SUN J, MEI H X, et al.Effect of D-(+)-3-phenyllactic acid against Listeria monocytogenes 10403 s on cell membrane integrity and permeability[J].Science and Technology of Food Industry, 2019, 40(5):130-135;143.
[18] ZHOU Q Q, GU R C, LI P, et al.Anti-Salmonella mode of action of natural l-phenyl lactic acid purified from Lactobacillus plantarum ZJ316[J].Applied Microbiology and Biotechnology, 2020, 104(12):5283-5292.
[19] LIU J, WANG Z H, LUO G A, et al.The interaction of DNA with dopamine by spectroscopic and electrochemical methods[J].Analytical Sciences, 2002, 18(7):751-755.
[20] YANG H Q, TANG P X, TANG B, et al.Studies of DNA-binding properties of lafutidine as adjuvant anticancer agent to calf thymus DNA using multi-spectroscopic approaches, NMR relaxation data, molecular docking and dynamical simulation[J].International Journal of Biological Macromolecules, 2017, 99:79-87.
[21] ROSS P D, SUBRAMANIAN S.Thermodynamics of protein association reactions:Forces contributing to stability[J].Biochemistry, 1981, 20(11):3096-3102.
[22] 赵小茜, 魏旭丹, 陈戴玲, 等.乳酸菌耐酸耐胆盐机制研究进展[J].乳业科学与技术, 2017, 40(3):33-36.
ZHAO X X, WEI X D, CHEN D L, et al.A review on the mechanism of acid and bile salt resistance of lactic acid bacteria[J].Journal of Dairy Science and Technology, 2017, 40(3):33-36.
[23] 宁亚维, 付浴男, 何建卓, 等.苯乳酸和醋酸联用对单核细胞增生李斯特菌的协同抑菌机理[J].食品科学, 2020, 41(23):70-76.
NING Y W, FU Y N, HE J Z, et al.Synergistic antibacterial mechanism of phenyllactic acid combined with acetic acid against Listeria monocytogenes[J].Food Science, 2020, 41(23):70-76.
