Proteomic analysis of responses of a new probiotic bacterium Lactobacillus casei Zhang to low acid stress》.pdf

International Journal of Food Microbiology 147 (2011) 181–187 Contents lists available at ScienceDirect International Journal of Food Microbiology journal homepage: /locate/ij foodmicro Proteomic analysis of responses of a new probiotic bacterium Lactobacillus casei Zhang to low acid stress Rina Wu a,b, Wenyi Zhang b, Tiansong Sun b, Junrui Wu a, Xiqing Yue a, He Meng c,⁎, Heping Zhang b,⁎⁎ a College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China b The Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, PR China c School of Agricultural and biological, Shanghai Jiao Tong University, Shanghai 200240, PR China a r t i c l e i n f o a b s t r a c t Article history: Tolerance to acid is an important feature for probiotic bacteria during transition through the gastrointestinal Received 23 July 2010 tract. Proteomics analysis of a new probiotic bacterium, Lactobacillus casei Zhang, was performed upon 30-min Received in revised form 25 March 2011 exposure to low acid stress (pH 2.5 vs. pH 6.4) using two-dimensional electrophoresis. Out of 33 protein spots Accepted 5 April 2011 that showed changes of expression between the two pHs, 22 showed 1.5-fold higher expression at pH 2.5 than Available online 16 April 2011 at pH 6.4, whereas five spots had expression decreased by 1.5-fold at pH 2.5. There were also six protein spots