10.6084/M9.FIGSHARE.16909151.V1
Qi Yang
Qi
Yang
Shengwen Duan
Shengwen
Duan
Lifeng Cheng
Lifeng
Cheng
Xiangyuan Feng
Xiangyuan
Feng
Ke Zheng
Ke
Zheng
Chao Xu
Chao
Xu
Yuande Peng
Yuande
Peng
Proteomic Characterization of <i>Bacillus Subtilis</i> on Bio-degumming of Ramie Bast
<p>Ramie bast is a kind of multipurpose biological material. Selective bio-degradation of ramie bast compounds is an important step to partial utilization of complex polysaccharides. <i>Bacillus subtilis</i> is a kind of dominant species with its ability to degrade ramie bast. In order to understand how polysaccharides were catalyzed and utilized in the metabolism of the bacteria, the proteome of <i>B. subtilis</i> strain 168 was analyzed in the presence of ramie bast as sole carbon source, and the cells were grown in glucose as a reference proteome. In total, 2129 proteins are identified, 1871 proteins were used for quantification between different growth conditions, and 363 proteins were differentially expressed under ramie bast and glucose culturing environment. The carbon source affected the abundance of proteins related to carbohydrate transporters via cell membrane, specific reducing sugars degradation pathway, and central carbon metabolism. qRT-PCR analysis revealed that the mRNA levels of four extracellular enzymes participated in polysaccharides degradation were upregulated under ramie bast condition. This study is the first time to uncover comprehensive information on the proteome response of <i>B. subtilis</i> to ramie bast degradation, and may provide important scientific basis for constructing engineering strains in selective extraction of polysaccharide components in ramie bast.</p>
Biochemistry
Microbiology
Molecular Biology
Environmental Sciences not elsewhere classified
Chemical Sciences not elsewhere classified
Ecology
Biological Sciences not elsewhere classified
Inorganic Chemistry
Taylor & Francis
2021
2021-10-30
2024-02-12
Journal contribution
233435 Bytes
10.6084/m9.figshare.16909151
10.1080/15440478.2021.1993416
CC BY 4.0