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Proteomics Analyses and Morphological Structure of Bacillus subtilis Inactivated by Pulsed Magnetic Field

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Abstract

Pulsed magnetic field (PMF) technology has emerged as a non-thermal method for inhibition of spoilage microorganism in food. In this study, we evaluate the effect of PMF treatment on the inactivation of Bacillus subtilis. The mechanisms responsible for cell death were also studied using transmission electron microscopy (TEM) and proteome approaches. Results showed that the survival rate of B. subtilis generally decreased with an increase of pulse numbers at the intensity of 3.30 T. The observation of TEM showed damage in cell cytoplasm and cytoplasmic membrane after PMF treatment. Additionally, 18 differentially expressed protein spots were identified by two dimensional gel electrophoresis (2D-GE) and matrix-assisted laser desorption/ionization-time-of-flight/time-of-flight (MALDI-TOF/TOF) analysis. The down-regulated outer membrane protein A (OmpA) illustrated that PMF destroyed the cell membrane. Furthermore, Gene ontology (GO) analysis and kyoto encyclopedia of genes and genomes (KEGG) pathway analysis were used to characterize the functions of those proteins. That PMF treatment damaged the membrane component, depressed cellular molecular functions and biological process, and decreased the carbohydrate metabolism and energy metabolism, which explain the death of cells. The presented results give the better view into the proteome of food microorganism and provide insight into the nature of PMF inactivation mechanisms.

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Acknowledgments

Authors wish to extend their appreciation to the National Natural Science Foundation of China (No.31271966), National Key Research and Development Program (No. 2016YFD0400700-05), Natural Science Foundation of Jiangsu Province (No. BK20150498), The social development project of Jiangsu Science and Technology Department (No. BE2016740834) for their financial support.

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Authors and Affiliations

  1. School of Food and Biological Engineering, Jiangsu University, No.301 Xuefu Road, Zhenjiang, 212013, China

    Jingya Qian, Cunshan Zhou, Haile Ma, Shujun Li & Mohammed A. Y. Abdualrahman

  2. Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, No.301 Xuefu Road, Zhenjiang, 212013, China

    Jingya Qian, Cunshan Zhou & Haile Ma

  3. Jiangxi Provincial Engineering and Technology Center for Food Additives Bio-production, Dexing, 334221, China

    Jingya Qian

  4. Chinese Academy of Agricultural Mechanization Sciences, No.1 Beishatan Deshengmen wai, Chaoyang District, Beijing, 100083, China

    Shujun Li

  5. Faculty of Agriculture, University of Zalingie, Box 6, Zalingie, PO, Sudan

    Abu ElGasim A. Yagoub

  6. Department of Food Technology, Nyala Technical College, Southern Darfur State, Nyala, Sudan

    Mohammed A. Y. Abdualrahman

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  1. Jingya Qian
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  2. Cunshan Zhou
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  3. Haile Ma
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  4. Shujun Li
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  5. Abu ElGasim A. Yagoub
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  6. Mohammed A. Y. Abdualrahman
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Correspondence to Haile Ma.

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Jingya Qian, Cunshan Zhou are joint first author.

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Qian, J., Zhou, C., Ma, H. et al. Proteomics Analyses and Morphological Structure of Bacillus subtilis Inactivated by Pulsed Magnetic Field. Food Biophysics 11, 436–445 (2016). https://doi.org/10.1007/s11483-016-9444-5

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  • DOI: https://doi.org/10.1007/s11483-016-9444-5

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