作者机构：
[唐巧; 刘素纯] College of Food Science and Technology Hunan Agricultural University, Changsha 410128, China;[刘素纯] Key Laboratories of Food Science and Biotechnology of Hunan Province, Changsha 410128, China;[胡茂丰] College of Bioscience and Biotechnology Hunan Agricultural University, Changsha 410128, China
通讯机构：
College of Food Science and Technology Hunan Agricultural University, China
摘要：
Chromium is a potent human mutagen and carcinogen. The capability of chromium to cause cancers has been known for more than a century, and numerous epidemiological studies have been performed to determine its carcinogenicity. In the post-genome era, cancer has been found to relate to epigenetic mutations. However, very few researches have focused on hexavalent chromium (Cr(VI))-induced epigenetic alterations. The present study was designed to investigate whether Cr(VI) would affect the level of a new-found epigenetic modification: histone biotinylation. Histone acetylation and histone biotinylation were studied in detail using human bronchial epithelial (16HBE) cells as an in vitro model after Cr(VI) treatment. Our study showed that Cr(VI) treatment decreased histone acetylation level in 16HBE cells. In addition, low doses of Cr(VI) (<= 0.6 mu M) elevated the level of histone biotinylation. Furthermore, immunoblot analysis of biotinidase (BTD), a major protein which maintains homeostasis of histone biotinylation, showed that the distribution of BTD became less even and more concentrated at the nuclear periphery in cells exposed to Cr(VI). Moreover, Cr(VI)-induced histone deacetylation may take part in the regulation of histone biotinylation. Together, our study provides new insight into the mechanisms of Cr(VI)-induced epigenetic regulation that may contribute to the chemoprevention of Cr(VI)-induced cancers and may have important implications for epigenetic therapy. (C) 2014 Elsevier Ireland Ltd. All rights reserved.
关键词：
Nisin-resistance;Cell wall;Membrane phospholipid;Two-component system
摘要：
Nisin is the most prominent lantibiotic and is used as a food preservative due to its high potency against certain Gram-positive bacteria. However, the effectiveness of nisin is often affected by environmental factors such as pH, temperature, food composition, structure, as well as food microbiota. The development of nisin resistance has been seen among various Gram-positive bacteria. The mechanisms under the acquisition of nisin resistance are complicated and may differ among strains. This paper presents a brief review of possible mechanisms of the development of resistance to nisin among Gram-positive bacteria.
作者机构：
[谭亦成; 张喻; 陈丽] Food Science and Technology College, Hunan Agricultural University, Changsha 410128, China;[林亲录] National Engineering Laboratory for Rice and By-Product Deep Processing, Center South University of Forestry and Technology, Changsha 410004, China;[谭亦成; 张喻; 陈丽] Key Laboratory for Food Science and Biotechnology of Hunan Province, Changsha 410128, China
通讯机构：
Food Science and Technology College, Hunan Agricultural University, China
作者机构：
[周金伟; 陈雪; 易有金] College of Food Science and Technology, Hunan Agricultural University, Changsha , China;[杨月欣] National Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing , China;[杨月欣; 刘静; 徐维盛] Beijing Research Institute for Nutritional Resources, Beijing , China;[周金伟; 陈雪; 易有金] Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha , China
通讯机构：
College of Food Science and Technology, Hunan Agricultural University, Changsha, China
