Proteomic Characterization of Microbiota-Derived Extracellular Vesicle-Enriched Fractions Detected in Red Yeast Rice
- 1School of Life Science, Zhuhai College of Science and Technology, Zhuhai 519041, China
Abstract
Fermented foods confer health benefits partially through microbial extracellular vesicles (EVs); however, complex fermented food-derived EVs remain understudied. In this research, we isolated and characterized microbiota-derived EV-enriched fractions (REVs) from 24 red yeast rice (RYR) samples obtained from three Chinese regions. The morphological analysis showed that the EV-enriched fractions exhibited a typical spherical, lipid bilayer structure. Proteomic profiling identified 2376 proteins, including 273 microbiota-derived proteins primarily originating from Monascus, Pectobacterium, and Erwinia species, with 143 proteins showing differential expression among regions. Functional analyses revealed significant enrichment in transport, glycolysis, translation, RNA degradation, and amino acid metabolism. Furthermore, we identified candidate region-associated proteins: rpsK and atpD in the FJ region; ypt-1, ALA1, and MIP11 in the GX region; and trxA, BAB1_1794, pstS, ugpB, tal, and glpK in the ZJ region. As the first comprehensive proteomic characterization of REVs, this study provides a basis for future studies on region-associated protein signatures and the potential application of fermented food-derived EVs in functional foods.
Related
- Proximity Labeling-Assisted Flow Cytometry Improves Fluorescence Contrast in Extracellular Vesicle-Enriched Fractions
- Characterization of von Willebrand Factor-Enriched Extracellular Vesicles and Their Association with Platelet Adhesion in COVID-19
- Waste-to-Nanomedicine: Scalable Production of Apple Pomace Nanovesicle-Enriched Fractions as Nanocarriers for Hydrophobic Bioactives at the Intestinal Epithelial Interface
- Participant-level Raman spectroscopy of circulating EV-enriched fractions reveals distributed spectral differences in ischemic stroke patients
- Paeonidin- and Cyanidin-Rich Fractions Ameliorate Gut Microbiota and Serum Metabolites in Rats with Type 2 Diabetes
BibTeX
@article{qi2026proteomic,
title = {{Proteomic Characterization of Microbiota-Derived Extracellular Vesicle-Enriched Fractions Detected in Red Yeast Rice}},
author = {Wei Qi and Xuan-Xi Peng and Pei-Yan Song and San-Tong Xiao and Wen-Zhong Hu},
journal = {Biomolecules},
year = {2026},
month = oct,
doi = {10.3390/biom16101425},
url = {https://www.mdpi.com/2218-273X/16/10/1425},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Proteomic Characterization of Microbiota-Derived Extracellular Vesicle-Enriched Fractions Detected in Red Yeast Rice
AU - Wei Qi
AU - Xuan-Xi Peng
AU - Pei-Yan Song
AU - San-Tong Xiao
AU - Wen-Zhong Hu
PY - 2026
DA - 2026/10/01
JO - Biomolecules
DO - 10.3390/biom16101425
UR - https://www.mdpi.com/2218-273X/16/10/1425
AB - Fermented foods confer health benefits partially through microbial extracellular vesicles (EVs); however, complex fermented food-derived EVs remain understudied. In this research, we isolated and characterized microbiota-derived EV-enriched fractions (REVs) from 24 red yeast rice (RYR) samples obtained from three Chinese regions. The morphological analysis showed that the EV-enriched fractions exhibited a typical spherical, lipid bilayer structure. Proteomic profiling identified 2376 proteins, including 273 microbiota-derived proteins primarily originating from Monascus, Pectobacterium, and Erwinia species, with 143 proteins showing differential expression among regions. Functional analyses revealed significant enrichment in transport, glycolysis, translation, RNA degradation, and amino acid metabolism. Furthermore, we identified candidate region-associated proteins: rpsK and atpD in the FJ region; ypt-1, ALA1, and MIP11 in the GX region; and trxA, BAB1_1794, pstS, ugpB, tal, and glpK in the ZJ region. As the first comprehensive proteomic characterization of REVs, this study provides a basis for future studies on region-associated protein signatures and the potential application of fermented food-derived EVs in functional foods.
SN - 2218-273X
ER -