Ontology highlight
ABSTRACT:
PROVIDER: PRJNA859632 | ENA |
REPOSITORIES: ENA
Dataset's files
| Action | DRS | |||
|---|---|---|---|---|
| SRR20280021_1.fastq.gz | Fastqsanger.gz | |||
| SRR20280021_2.fastq.gz | Fastqsanger.gz |
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Project description:It was found that after OA treatment, compared with the CK group, the abundance of lactic acid bacteria in the intestinal flora of mice in the OA group increased, and the increase in the abundance of lactic acid bacteria made the gene Il10 upregulated, Il10 had a significant effect on tumor volume reduction and prolongation of mouse survival, and played a role through cytokine receptor interaction pathway.
2024-03-13 | GSE231570 | GEO
Project description:Pastick2009 - Genome-scale metabolic network
of Streptococcus thermophilus (iMP429)
This model is described in the article:
Genome-scale model of
Streptococcus thermophilus LMG18311 for metabolic comparison of
lactic acid bacteria.
Pastink MI, Teusink B, Hols P,
Visser S, de Vos WM, Hugenholtz J.
Appl. Environ. Microbiol. 2009 Jun;
75(11): 3627-3633
Abstract:
In this report, we describe the amino acid metabolism and
amino acid dependency of the dairy bacterium Streptococcus
thermophilus LMG18311 and compare them with those of two other
characterized lactic acid bacteria, Lactococcus lactis and
Lactobacillus plantarum. Through the construction of a
genome-scale metabolic model of S. thermophilus, the metabolic
differences between the three bacteria were visualized by
direct projection on a metabolic map. The comparative analysis
revealed the minimal amino acid auxotrophy (only histidine and
methionine or cysteine) of S. thermophilus LMG18311 and the
broad variety of volatiles produced from amino acids compared
to the other two bacteria. It also revealed the limited number
of pyruvate branches, forcing this strain to use the
homofermentative metabolism for growth optimization. In
addition, some industrially relevant features could be
identified in S. thermophilus, such as the unique pathway for
acetaldehyde (yogurt flavor) production and the absence of a
complete pentose phosphate pathway.
This model is hosted on
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MODEL1507180063.
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2015-07-30 | MODEL1507180063 | BioModels
Project description:Staphylococcus aureus is an important food poisoning bacterium. In food preservation, acidification is a well-known method. Permeant weak organic acids, like lactic and acetic acids, are known to be more effective against bacteria than inorganic strong acids (e.g., HCl). Growth experiments and metabolic and transcriptional analyses were used to determine the responses of a food pathogenic S. aureus strain exposed to lactic acid, acetic acid, and HCl at pH 4.5. Lactic and acetic acid stress induced a slower transcriptional response and large variations in growth patterns compared with the responses induced by HCl. In cultures acidified with lactic acid, the pH of the medium gradually increased to 7.5 during growth, while no such increase was observed for bacteria exposed to acetic acid or HCl. Staphylococcus aureus increased the pH in the medium mainly through accumulation of ammonium and the removal of acid groups, resulting in increased production of diacetyl (2,3-butanedione) and pyrazines. The results showed flexible and versatile responses of S. aureus to different types of acid stress. As measured by growth inhibition, permeant organic acid stress introduced severe stress compared with the stress caused by HCl. Cells exposed to lactic acid showed specific mechanisms of action in addition to sharing many of the mechanisms induced by HCl stress. Data is also available from http://bugs.sgul.ac.uk/E-BUGS-87
2011-04-15 | E-BUGS-87 | biostudies-arrayexpress