Epitranscriptomic profile of Lactobacillus agilis and its adaptation to growth on inulin.

Epitranscriptome Inulin Lactobacillus agilis RNA modifications

Journal

BMC research notes
ISSN: 1756-0500
Titre abrégé: BMC Res Notes
Pays: England
ID NLM: 101462768

Informations de publication

Date de publication:
21 Apr 2021
Historique:
received: 09 01 2021
accepted: 09 04 2021
entrez: 22 4 2021
pubmed: 23 4 2021
medline: 15 5 2021
Statut: epublish

Résumé

Ribonucleic acids (RNA) are involved in many cellular functions. In general, RNA is made up by only four different ribonucleotides. The modifications of RNA (epitranscriptome) can greatly enhance the structural diversity of RNA, which in turn support some of the RNA functions. To determine whether the epitranscriptome of a specific probiotic is associated with its adaptation to the source of energy, Lactobacillus agilis (YZ050) was selected as a model and its epitranscriptome was profiled and compared by using mass spectrometry. The L. agilis epitranscriptome (minus rRNA modifications) consists of 17 different RNA modifications. By capturing the L. agilis cells during exponential growth, reproducible profiling was achieved. In a comparative study, the standard source of energy (glucose) in the medium was substituted by a prebiotic inulin, and a downward trend in the L. agilis epitranscriptome was detected. This marks the first report on a system-wide variation of a bacterial epitranscriptome that resulted from adapting to an alternative energy source. No correlation was found between the down-regulated RNA modifications and the expression level of corresponding writer genes. Whereas, the expression level of a specific exonuclease gene, RNase J1, was detected to be higher in cells grown on inulin.

Identifiants

pubmed: 33883017
doi: 10.1186/s13104-021-05563-2
pii: 10.1186/s13104-021-05563-2
pmc: PMC8058956
doi:

Substances chimiques

RNA 63231-63-0
Inulin 9005-80-5

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

154

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Auteurs

Hongzhou Wang (H)

Department of Chemistry and Biochemistry, University of North Carolina Greensboro, Greensboro, NC, USA.

Jennifer H Simpson (JH)

Department of Chemistry and Biochemistry, University of North Carolina Greensboro, Greensboro, NC, USA.

Madison E Kotra (ME)

Department of Chemistry and Biochemistry, University of North Carolina Greensboro, Greensboro, NC, USA.

Yuanting Zhu (Y)

Department of Food Science and Technology, University of California, Davis, CA, USA.

Saumya Wickramasinghe (S)

Department of Food Science and Technology, University of California, Davis, CA, USA.

David A Mills (DA)

Department of Food Science and Technology, University of California, Davis, CA, USA.

Norman H L Chiu (NHL)

Department of Chemistry and Biochemistry, University of North Carolina Greensboro, Greensboro, NC, USA. prof.chiu@gmail.com.
Joint School of Nanoscience and Nanoengineering, University of North Carolina Greensboro, Greensboro, NC, USA. prof.chiu@gmail.com.

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Classifications MeSH