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Lu Y, Jia C, Niu M, Xu Y, Zhao S. The in-situ dextran produced in rice protein yogurt: Effect on viscosity and structural characteristics. Carbohydr Polym 2023; 311:120767. [PMID: 37028860 DOI: 10.1016/j.carbpol.2023.120767] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 02/20/2023] [Accepted: 02/26/2023] [Indexed: 03/06/2023]
Abstract
Phase separation is one of the primary quality control issues for plant-based beverages during storage. This study applied the in-situ-produced dextran (DX) from Leuconostoc citreum DSM 5577 to solve this problem. Rice flour milled from broken rice was used as the raw material and Ln. citreum DSM 5577 as the starter to prepare rice-protein yogurt (RPY) under different processing conditions. The microbial growth, acidification, viscosity change, and DX content were first analyzed. Then, the proteolysis of rice protein was evaluated, and the role of the in-situ-synthesized DX in viscosity improvement was explored. Finally, the in-situ-synthesized DXs in RPYs under different processing conditions were purified and characterized. The in-situ-produced DX caused a viscosity increase up to 1.84 Pa s in RPY and played a major role in this improvement by forming a new network with high water-binding capacity. The processing conditions affected the content and the molecular features of DXs, with a DX content up to 9.45 mg/100 mg. A low-branched DX (5.79 %) with a high aggregating ability possessed a stronger thickening ability in RPY. This study may guide the application of the in-situ-synthesized DX in plant protein foods and may promote the utilization of broken rice in the food industry.
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Affiliation(s)
- Yu Lu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Caihua Jia
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Meng Niu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Yan Xu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
| | - Siming Zhao
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
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2
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Xu J, Chen Y, Fan X, Shi Z, Liu M, Zeng X, Wu Z, Pan D. Isolation, identification, and characterization of corn-derived antioxidant peptides from corn fermented milk by Limosilactobacillus fermentum. Front Nutr 2022; 9:1041655. [PMID: 36438739 PMCID: PMC9681995 DOI: 10.3389/fnut.2022.1041655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Accepted: 10/28/2022] [Indexed: 11/11/2022] Open
Abstract
Dairy-derived peptides and corn-derived peptides have been identified as essential ingredients for health promotion in the food industry. The hydrolysis based on lactic acid bacteria (LAB) protease system is one of the most popular methods to prepare bioactive peptides. The objectives of this paper are to develop antioxidant fermented milk and to obtain natural antioxidant peptides. In our study, LAB with antioxidant capacity were screened in vitro, and the corn fermented milk with antioxidant capacity was achieved by the traditional fermentation method. Fermented milk was purified by ultrafiltration and molecular sieve, and identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Our findings demonstrate that Limosilactobacillus fermentum L15 had a scavenging capacity of more than 80% of DPPH radicals, Trolox equivalent antioxidant capacity (TEAC) of 0.348 ± 0.005 mmol/L. Meanwhile, the peptide content of corn fermented milk prepared with L. fermentum L15 was 0.914 ± 0.009 mg/mL and TAEC of 0.781 ± 0.020 mmol/L. Particularly important, IGGIGTVPVGR and LTTVTPGSR isolated and extracted from fermented milk were found to have antioxidant capacity for the first time. The synthetic peptides IGGIGTVPVGR and LTTVTPGSR demonstrated a scavenging capacity of 70.07 ± 2.71% and 70.07 ± 2.77% for DPPH radicals and an antioxidant capacity of 0.62 ± 0.01 mmol/L and 0.64 ± 0.02 mmol/L Trolox equivalent, respectively. This research provides ideas and basis for the development and utilization of functional dairy products.
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Affiliation(s)
- Jue Xu
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
| | - Yingyan Chen
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Xiankang Fan
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
| | - Zihang Shi
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
| | - Mingzhen Liu
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
| | - Xiaoqun Zeng
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
| | - Zhen Wu
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
- *Correspondence: Daodong Pan
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Yu T, Ji L, Lou L, Ye S, Fang X, Li C, Jiang F, Gao H, Lou Y, Li X. Fusobacterium nucleatum Affects Cell Apoptosis by Regulating Intestinal Flora and Metabolites to Promote the Development of Colorectal Cancer. Front Microbiol 2022; 13:841157. [PMID: 35369440 PMCID: PMC8971960 DOI: 10.3389/fmicb.2022.841157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Accepted: 02/23/2022] [Indexed: 11/15/2022] Open
Abstract
Background/Aims Intestinal flora, especially Fusobacterium nucleatum (Fn), can affect the development of colorectal cancer (CRC). In this study, we examined the composition of intestinal flora and their metabolites in the tissues, serum and feces of CRC patients. Materials and Methods CRC tissues, adjacent normal colonic tissues, fecal and serum samples were collected from CRC patients who received surgical treatment between January 2018 and January 2020. Fecal and serum samples were collected from healthy individuals for comparison. In addition, fecal samples were collected from BALB/c female mice. SW480, a human CRC cell line, was utilized for in vitro studies. The experiments involved 1H-NMR-based metabolomics analysis, targeted and untargeted mass spectrometry analysis, and intestinal flora 16S rDNA V4 region sequencing. Results The abundance of Bacteroides and propionic acid concentration were decreased and that of Lactobacillus and lactic acid concentration were increased in CRC tissues. In addition, the abundances of Ruminococcus, Prevotella, and Sutterell were decreased in CRC patients. The levels of leucine and isoleucine were decreased in the serum and tumor tissues of CRC patients. Aspartate, glutamate and glutathione levels were elevated in the tissues of CRC patients only. The serum glutamine, tyrosine, valine, alanine, and histidine levels were decreased significantly. Lactic acid inhibited and propionic acid promoted apoptosis among SW480 CRC cells. Conclusion Fn affected the apoptosis of CRC cells and promoted the progression of CRC by affecting the distribution of intestinal flora, which altered the concentrations of metabolites such as lactic acid, propionic acid. Intestinal flora could regulate amino acid metabolism.
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Affiliation(s)
- Tingting Yu
- Wenzhou Key Laboratory of Sanitary Microbiology, Key Laboratory of Laboratory Medicine, Ministry of Education, School of Laboratory Medicine and Life Sciences, Wenzhou Medical University, Wenzhou, China
- Colorectal Cancer Research Center, Wenzhou Medical University, Wenzhou, China
| | - Ling Ji
- Colorectal Cancer Research Center, Wenzhou Medical University, Wenzhou, China
- The First Affiliated Hospital of Wenzhou Medical University, Wenzhou, China
| | - Liqin Lou
- Wenzhou Key Laboratory of Sanitary Microbiology, Key Laboratory of Laboratory Medicine, Ministry of Education, School of Laboratory Medicine and Life Sciences, Wenzhou Medical University, Wenzhou, China
- Colorectal Cancer Research Center, Wenzhou Medical University, Wenzhou, China
| | - Shiqing Ye
- Wenzhou Key Laboratory of Sanitary Microbiology, Key Laboratory of Laboratory Medicine, Ministry of Education, School of Laboratory Medicine and Life Sciences, Wenzhou Medical University, Wenzhou, China
- Colorectal Cancer Research Center, Wenzhou Medical University, Wenzhou, China
| | - Xiaoting Fang
- Wenzhou Key Laboratory of Sanitary Microbiology, Key Laboratory of Laboratory Medicine, Ministry of Education, School of Laboratory Medicine and Life Sciences, Wenzhou Medical University, Wenzhou, China
- Colorectal Cancer Research Center, Wenzhou Medical University, Wenzhou, China
| | - Chen Li
- School of Pharmacy, Wenzhou Medical University, Wenzhou, China
| | - Feizhao Jiang
- Colorectal Cancer Research Center, Wenzhou Medical University, Wenzhou, China
- The First Affiliated Hospital of Wenzhou Medical University, Wenzhou, China
| | - Hongchang Gao
- School of Pharmacy, Wenzhou Medical University, Wenzhou, China
- *Correspondence: Hongchang Gao,
| | - Yongliang Lou
- Wenzhou Key Laboratory of Sanitary Microbiology, Key Laboratory of Laboratory Medicine, Ministry of Education, School of Laboratory Medicine and Life Sciences, Wenzhou Medical University, Wenzhou, China
- Colorectal Cancer Research Center, Wenzhou Medical University, Wenzhou, China
- Yongliang Lou,
| | - Xiang Li
- Wenzhou Key Laboratory of Sanitary Microbiology, Key Laboratory of Laboratory Medicine, Ministry of Education, School of Laboratory Medicine and Life Sciences, Wenzhou Medical University, Wenzhou, China
- Colorectal Cancer Research Center, Wenzhou Medical University, Wenzhou, China
- Xiang Li,
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Suo F, Liu J, Chen J, Li X, Solem C, Jensen PR. Efficient Production of Pyruvate Using Metabolically Engineered Lactococcus lactis. Front Bioeng Biotechnol 2021; 8:611701. [PMID: 33490054 PMCID: PMC7815928 DOI: 10.3389/fbioe.2020.611701] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Accepted: 11/27/2020] [Indexed: 11/17/2022] Open
Abstract
Microbial production of commodity chemicals has gained increasing attention and most of the focus has been on reducing the production cost. Selecting a suitable microorganism, which can grow rapidly on cheap feedstocks, is of key importance when developing an economically feasible bioprocess. We chose Lactococcus lactis, a well-characterized lactic acid bacterium, as our microbial host to produce pyruvate, which is a commodity chemical with various important applications. Here we report the engineering of Lactococcus lactis into becoming an efficient microbial platform for producing pyruvate. The strain obtained, FS1076 (MG1363 Δ3 ldh Δpta ΔadhE Δals), was able to produce pyruvate as the sole product. Since all the competitive pathways had been knocked out, we achieved growth-coupled production of pyruvate with high yield. More than 80 percent of the carbon flux was directed toward pyruvate, and a final titer of 54.6 g/L was obtained using a fed-batch fermentation setup. By introducing lactose catabolism into FS1076, we obtained the strain FS1080, which was able to generate pyruvate from lactose. We then demonstrated the potential of FS1080 for valorizing lactose contained in dairy side-streams, by achieving a high titer (40.1 g/L) and high yield (78.6%) of pyruvate using residual whey permeate (RWP) as substrate. The results obtained, show that the L. lactis platform is well-suited for transforming lactose in dairy waste into food-grade pyruvate, and the yields obtained are the highest reported in the literature. These results demonstrate that it is possible to achieve sustainable bioconversion of waste products from the dairy industry (RWP) to valuable products.
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Affiliation(s)
- Fan Suo
- Division of Production and Microbiology, National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | - Jianming Liu
- Division of Production and Microbiology, National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | - Jun Chen
- Division of Production and Microbiology, National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | - Xuanji Li
- Section of Microbiology, Department of Biology, University of Copenhagen, Copenhagen, Denmark
| | - Christian Solem
- Division of Production and Microbiology, National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | - Peter R. Jensen
- Division of Production and Microbiology, National Food Institute, Technical University of Denmark, Lyngby, Denmark
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Comparative Peptidomic and Metatranscriptomic Analyses Reveal Improved Gamma-Amino Butyric Acid Production Machinery in Levilactobacillus brevis Strain NPS-QW 145 Cocultured with Streptococcus thermophilus Strain ASCC1275 during Milk Fermentation. Appl Environ Microbiol 2020; 87:AEM.01985-20. [PMID: 33067198 DOI: 10.1128/aem.01985-20] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Accepted: 10/07/2020] [Indexed: 12/21/2022] Open
Abstract
The high-gamma-amino butyric acid (GABA)-producing bacterium Levilactobacillus brevis strain NPS-QW 145, along with Streptococcus thermophilus (one of the two starter bacteria used to make yogurt for its proteolytic activity), enhances GABA production in milk. However, a mechanistic understanding of how Levilactobacillus brevis cooperates with S. thermophilus to stimulate GABA production has been lacking. Comparative peptidomic and metatranscriptomic analyses were carried out to unravel the casein and lactose utilization patterns during milk fermentation with the coculture. We found that particular peptides hydrolyzed by S. thermophilus ASCC1275 were transported and biodegraded with peptidase in Lb. brevis 145 to meet the growth needs of the latter. In addition, amino acid synthesis and metabolism in Lb. brevis 145 were activated to further support its growth. Glucose, as a result of lactose hydrolysis by S. thermophilus 1275, but not available lactose in milk, was metabolized as the main carbon source by Lb. brevis 145 for ATP production. In the stationary phase, under acidic conditions due to the accumulation of lactic acid produced by S. thermophilus 1275, the expression of genes involved in pyridoxal phosphate (coenzyme of glutamic acid decarboxylase) metabolism and glutamic acid decarboxylase (Gad) in Lb. brevis 145 was induced for GABA production.SIGNIFICANCE A huge market for GABA-rich milk as a dietary therapy for the management of hypertension is anticipated. The novelty of this work lies in applying peptide profiles supported by metatranscriptomics to elucidate (i) the pattern of casein hydrolysis by S. thermophilus 1275, (ii) the supply of peptides and glucose by S. thermophilus 1275 to Lb. brevis 145, (iii) the transportation of peptides in Lb. brevis and the degradation of peptides by this organism, which was reported to be nonproteolytic, and (iv) GABA production by Lb. brevis 145 under acidic conditions. Based on the widely reported contribution of lactic acid bacteria (LAB) and GABA to human health, the elucidation of interactions between the two groups of bacterial communities in the production of GABA-rich milk is important for promoting the development of functional dairy food and may provide new insight into the development of industrial GABA production.
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Venegas-Ortega MG, Flores-Gallegos AC, Aguilar CN, Rodríguez-Herrera R, Martínez-Hernández JL, Nevárez-Moorillón GV. Multi-Functional Potential of Presumptive Lactic Acid Bacteria Isolated from Chihuahua Cheese. Foods 2020; 9:E276. [PMID: 32138215 PMCID: PMC7142663 DOI: 10.3390/foods9030276] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 02/28/2020] [Accepted: 03/02/2020] [Indexed: 02/01/2023] Open
Abstract
The multifunctional properties of autochthonous lactic acid bacteria can be of use for enhancing the sensorial properties of food, as well as in food preservation. An initial screening for antimicrobial, proteolytic, and lipolytic capacities was done in 214 presumptive lactic acid bacteria isolates obtained from Chihuahua cheese manufacturing and during a ripening period of nine months. The antimicrobial screening was done by spot-on-the-lawn tests, using Listeria monocytogenes and Escherichia coli as indicator microorganisms; proteolysis was tested in casein-peptone agar and lipolysis in Mann-Rogosa-Sharpe (MRS)-tributyrin agar. More than 90% of the isolates hydrolyzed the casein, but only 30% hydrolyzed tributyrin; the inhibition of L. monocytogenes in the spot-on-the-lawn assay was used to select 39 isolates that had a bigger inhibition zone (>11.15 mm ± 0.3) than the control (Nisin producer Lactococcus lactis BS-10 Chr Hansen). The selected isolates were grown in MRS to obtain the neutralized cell-free supernatants and verify their antimicrobial activity by agar diffusion and the percentage of growth inhibition techniques. The selected isolates were also growth in casein peptone broth, and the cell-free supernatants were used for the determination of antioxidant activity by the radical scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonate) (ABTS) techniques. The results were analyzed to identify similarities by cluster analysis, based on their antimicrobial and antioxidant capacities. The isolates were arranged into six clusters; one cluster that included 12 isolates demonstrated L. monocytogenes (784-2811 mm2/mL AU by agar diffusion assay) and E. coli (41%-47% growth inhibition) antimicrobial activity. The isolates clustered in these groups also showed competitive inhibition of both radicals (11%-19% of DPPH and 50%-60% of ABTS). The isolates from cluster one were also identified by 16S rDNA amplification and were identified as Enterococcus faecium. Traditional products such as Chihuahua cheese can be a source or lactic acid bacteria with metabolic properties that can be used in food preparation and preservation.
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Affiliation(s)
- María Georgina Venegas-Ortega
- Research Group of Bioprocesses and Bioproducts. Department of Food Research, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Adriana Carolina Flores-Gallegos
- Research Group of Bioprocesses and Bioproducts. Department of Food Research, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Cristóbal Noé Aguilar
- Research Group of Bioprocesses and Bioproducts. Department of Food Research, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Raúl Rodríguez-Herrera
- Research Group of Bioprocesses and Bioproducts. Department of Food Research, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - José Luis Martínez-Hernández
- Research Group of Bioprocesses and Bioproducts. Department of Food Research, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
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7
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Li W, Zhang Y, Li H, Zhang C, Zhang J, Uddin J, Liu X. Effect of soybean oligopeptide on the growth and metabolism of Lactobacillus acidophilus JCM 1132. RSC Adv 2020; 10:16737-16748. [PMID: 35498845 PMCID: PMC9053066 DOI: 10.1039/d0ra01632b] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Accepted: 04/20/2020] [Indexed: 01/05/2023] Open
Abstract
Soybean protein (Pro) and soybean oligopeptide (Pep) were subjected to simulated digestion in vitro to study the effect of Pep on the growth and metabolism of Lactobacillus acidophilus JCM 1132. First, the molecular weight distribution differences of samples before and after digestion were compared, and the samples were used to replace the nitrogen source components in the culture media. Then, the viable cell numbers, lactic acid and acetic acid content, differential metabolites, and metabolic pathways during the culturing process were measured. Results showed that the digested soybean oligopeptide (dPep) was less efficient than MRS medium in promoting the growth, but by increasing the content of the intermediates during the tricarboxylic acid (TCA) cycle, its metabolic capacity was significantly improved. Besides, due to the low molecular weight of dPep, it can be better transported and utilized. And dPep significantly strengthened the amino acid metabolism and weakened the glycerol phospholipid metabolism, so the ability of dPep in promoting the growth and metabolism of Lactobacillus acidophilus JCM 1132 is higher than the digested soybean protein (dPro). Exploring the effect of soybean oligopeptide on the growth and metabolism of Lactobacillus acidophilus JCM 1132 by metabolomics.![]()
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Affiliation(s)
- Wenhui Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Technology and Business University
- Beijing 100048
- China
| | - Yinxiao Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Technology and Business University
- Beijing 100048
- China
| | - He Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Technology and Business University
- Beijing 100048
- China
| | - Chi Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Technology and Business University
- Beijing 100048
- China
| | - Jian Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Technology and Business University
- Beijing 100048
- China
| | - Jalal Uddin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Technology and Business University
- Beijing 100048
- China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Technology and Business University
- Beijing 100048
- China
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8
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Vukotic G, Polovic N, Mirkovic N, Jovcic B, Stanisavljevic N, Fira D, Kojic M. Lactococcin B Is Inactivated by Intrinsic Proteinase PrtP Digestion in Lactococcus lactis subsp. lactis BGMN1-501. Front Microbiol 2019; 10:874. [PMID: 31105670 PMCID: PMC6491934 DOI: 10.3389/fmicb.2019.00874] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Accepted: 04/04/2019] [Indexed: 11/13/2022] Open
Abstract
In our previous study we demonstrated that proteinase PrtP is able to impair bacteriocin LcnB activity, despite being produced by the same organism and encoded by the same plasmid. However, precise mechanism of this action, i.e., the exact cleavage site within LcnB bacteriocin, as well as its effect on antimicrobial activity of the resulting peptide remained vague. Here we further explored the interplay between these two proteins and defined, using mass spectrometry, that this unusual hydrolysis indeed occurs in vivo, between the sixth and seventh amino acid on the N terminus of LcnB. To address whether the cleaved form of LcnB retains any level of activity, both recombinant and chemically synthesized variant of truncated LcnB were engineered and produced, but demonstrated no antimicrobial activity. When LcnB was recombinantly overexpressed and subjected to PrtP digestion, the change in its antimicrobial activity was monitored and the degradation products analyzed with reverse-phase high-pressure liquid chromatography. The results confirmed the inactivity of the truncated LcnB and additionally corroborated the PrtP cleavage site in LcnB bacteriocin. In addition, it was demonstrated that, once truncated, LcnB is not able to bind its receptor and is susceptible to additional hydrolysis. This is the first report on proteolytic inactivation of bacteriocins inside the same bacterial host.
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Affiliation(s)
- Goran Vukotic
- Faculty of Biology, University of Belgrade, Belgrade, Serbia
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Belgrade, Serbia
| | | | - Nemanja Mirkovic
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Belgrade, Serbia
| | - Branko Jovcic
- Faculty of Biology, University of Belgrade, Belgrade, Serbia
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Belgrade, Serbia
| | - Nemanja Stanisavljevic
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Belgrade, Serbia
| | - Djordje Fira
- Faculty of Biology, University of Belgrade, Belgrade, Serbia
| | - Milan Kojic
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Belgrade, Serbia
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9
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Toe CJ, Foo HL, Loh TC, Mohamad R, Abdul Rahim R, Idrus Z. Extracellular Proteolytic Activity and Amino Acid Production by Lactic Acid Bacteria Isolated from Malaysian Foods. Int J Mol Sci 2019; 20:E1777. [PMID: 30974873 PMCID: PMC6480130 DOI: 10.3390/ijms20071777] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 03/11/2019] [Accepted: 03/13/2019] [Indexed: 11/17/2022] Open
Abstract
Amino acids (AAs) are vital elements for growth, reproduction, and maintenance of organisms. Current technology uses genetically engineered microorganisms for AAs production, which has urged the search for a safer food-grade AA producer strain. The extracellular proteolytic activities of lactic acid bacteria (LAB) can be a vital tool to hydrolyze extracellular protein molecules into free AAs, thereby exhibiting great potential for functional AA production. In this study, eight LAB isolated from Malaysian foods were determined for their extracellular proteolytic activities and their capability of producing AAs. All studied LAB exhibited versatile extracellular proteolytic activities from acidic to alkaline pH conditions. In comparison, Pediococcus pentosaceus UP-2 exhibited the highest ability to produce 15 AAs extracellularly, including aspartate, lysine, methionine, threonine, isoleucine, glutamate, proline, alanine, valine, leucine, tryptophan, tyrosine, serine, glycine, and cystine, followed by Pediococcus pentosaceus UL-2, Pediococcus acidilactici UB-6, and Pediococcus acidilactici UP-1 with 11 to 12 different AAs production detected extracellularly. Pediococcus pentosaceus UL-6 demonstrated the highest increment of proline production at 24 h of incubation. However, Pediococcus acidilactici UL-3 and Lactobacillus plantarum I-UL4 exhibited the greatest requirement for AA. The results of this study showed that different LAB possess different extracellular proteolytic activities and potentials as extracellular AA producers.
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Affiliation(s)
- Cui Jin Toe
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - Hooi Ling Foo
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
- Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - Teck Chwen Loh
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - Rosfarizan Mohamad
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
- Institute of Tropical Forestry and Forest Products, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - Raha Abdul Rahim
- Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - Zulkifli Idrus
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
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Gaspar C, Donders GG, Palmeira-de-Oliveira R, Queiroz JA, Tomaz C, Martinez-de-Oliveira J, Palmeira-de-Oliveira A. Bacteriocin production of the probiotic Lactobacillus acidophilus KS400. AMB Express 2018; 8:153. [PMID: 30264211 PMCID: PMC6160374 DOI: 10.1186/s13568-018-0679-z] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Accepted: 09/18/2018] [Indexed: 02/03/2023] Open
Abstract
In the last years, the use of probiotics, including Lactobacillus species, has received much attention to prevent and treat vaginal disorders. These species have been described as having the ability to colonize the epithelial surface and produce antimicrobial metabolites that are able to control the remaining vaginal microflora. This study aimed to identify and characterize, for the first time, a bacteriocin natively produced by Lactobacillus acidophilus KS400 (probiotic strain from Gynoflor®-Medinova AG, Switzerland) and its antimicrobial activity against relevant urogenital pathogens. After organic acids and hydrogen peroxide neutralization in the fermented Lactobacillus acidophilus KS400 culture medium, bacteriocin activity was tested against the indicator microorganism Lactobacillus delbrueckii ATCC9649. The fermentation of Lactobacillus acidophilus KS400 for bacteriocin production was carried out in batch mode, and its antimicrobial activity, optical density and pH were monitored. After production and extraction, the bacteriocin molecular weight was estimated by electrophoresis and tested against vaginal pathogenic microorganisms. As described for other bacteriocins, batch fermentation profiles indicated that bacteriocin production occurs during the exponential growth phase of the lactobacilli, and declines during their stationary growth phase. The molecular weight of the bacteriocin is approximately 7.5 kDa. The bacteriocin containing protein extract was shown to inhibit the growth of Gardnerella vaginalis, Streptococcus agalactiae, Pseudomonas aeruginosa and the indicator strain Lactobacillus delbrueckii ATCC9649. We conclude that L. acidophilus KS400 produces bacteriocin with antimicrobial activity against relevant urogenital pathogens.
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Affiliation(s)
- C. Gaspar
- Labfit-HPRD: Health Products Research and Development, Lda, Covilhã, Portugal
- CICS-UBI: Health Sciences Research Centre, Covilhã, Portugal
| | - G. G. Donders
- Antwerp University Hospital, Antwerp, Belgium
- Femicare vzw clinincal Research for Women, Tienen, Belgium
| | - R. Palmeira-de-Oliveira
- Labfit-HPRD: Health Products Research and Development, Lda, Covilhã, Portugal
- CICS-UBI: Health Sciences Research Centre, Covilhã, Portugal
| | - J. A. Queiroz
- CICS-UBI: Health Sciences Research Centre, Covilhã, Portugal
| | - C. Tomaz
- CICS-UBI: Health Sciences Research Centre, Covilhã, Portugal
| | - J. Martinez-de-Oliveira
- CICS-UBI: Health Sciences Research Centre, Covilhã, Portugal
- Child and Women’s Health Department, Centro Hospitalar Cova da Beira EPE, Covilhã, Portugal
| | - A. Palmeira-de-Oliveira
- Labfit-HPRD: Health Products Research and Development, Lda, Covilhã, Portugal
- CICS-UBI: Health Sciences Research Centre, Covilhã, Portugal
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11
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Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate. Food Res Int 2018; 115:191-199. [PMID: 30599931 DOI: 10.1016/j.foodres.2018.08.054] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 08/09/2018] [Accepted: 08/18/2018] [Indexed: 12/13/2022]
Abstract
The aim of this study was to investigate the impact of in situ produced exopolysaccharides (EPS) on the rheological and textural properties of fava bean protein concentrate (FPC). EPS (dextrans) were produced from sucrose by two lactic acid bacteria (LAB). The acidification, rheology, and texture of FPC pastes fermented with Leuconostoc pseudomesenteroides DSM 20193 and Weissella confusa VTT E-143403 (E3403) were compared. A clear improvement in rheological and textural parameters was observed in sucrose-added pastes after fermentation, especially with W. confusa VTT E3403. Only moderate proteolysis of fava bean protein during fermentation was observed. The microstructure of the protein in FPC pastes, as observed by confocal laser scanning microscopy, revealed a less continuous and denser structure in EPS-abundant pastes. The beneficial structure formed during EPS-producing fermentation could not be mimicked by simply mixing FPC, isolated dextran, lactic acid, and acetic acid with water. These results emphasize the benefits of in situ produced EPS in connection with the LAB fermentation of legume protein-rich foods. Fermentation with EPS-producing LAB is a cost-effective and clean-labeled technology to obtain tailored textures, and it can further enhance the usability of legumes in novel foods.
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12
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Liu G, Qiao Y, Zhang Y, Leng C, Sun J, Chen H, Zhang Y, Li A, Feng Z. Profiles of Streptococcus thermophilus MN-ZLW-002 nutrient requirements in controlled pH batch fermentations. Microbiologyopen 2018; 8:e00633. [PMID: 29682906 PMCID: PMC6391275 DOI: 10.1002/mbo3.633] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Revised: 03/03/2018] [Accepted: 03/05/2018] [Indexed: 11/27/2022] Open
Abstract
This study aimed to evaluate the profiles of Streptococcus thermophilus nutrient requirements to guide the design of media for high cell density culturing. The growth kinetics, physiological state, and nutrient requirement profiles of S. thermophilus were analyzed in chemically defined media. The results showed that the intracellular ATP concentration, H+‐ATPase activity, NADH/NAD+, and NH3 concentrations varied with intracellular pH. The nutrient components with the highest amounts required were Leu and Asp; ascorbic acid and p‐amino benzoic acid; K+ and PO43−; and guanine and uracil. The nutrient components with the largest required ratios were Arg, His, and Met; folic acid, cyanocobalamine, biotin, and nicotinic acid; Ca2+ and Mg2+; and guanine and uracil. In this study, different nutrient components were primarily used at different phase. Trp, Tyr, calcium pantothenate, thiamine, guanine, and Mg2+ were mainly used from late‐lag to midexponential phase. Met, Pro, Phe, Ala, Gly, nicotinic acid, and riboflavin were mainly used from midexponential to late‐exponential phase. The highest bioavailabilities of nutrient components were also found at diverse phase. Met, Leu, Ile, Asn, Glu, Lys, Pro, Gly, riboflavin, nicotinic acid, adenine, uracil, inosine, and Ca2+ had the highest bioavailability from late‐lag to midexponential phase. Lactose, Glu, Asp, His, Trp, Cys, Val, Arg, Phe, Ala, Ser, Thr, Tyr, folate and cobalamin, calcium pantothenate, ascorbic acid, thiamine, biotin, p‐amino benzoic acid, vitamin B6, K+, Mg2+, guanine, xanthine, and PO43− had the highest bioavailability from midexponential to late‐exponential phase. This study elucidated the nutrient requirement profiles with culture time and biomass at various average growth rates during the growth of S. thermophilus. The present results will help to formulate complex media for high cell density cultivation and provide the theoretical basis for S. thermophilus feeding strategies.
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Affiliation(s)
- Gefei Liu
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yali Qiao
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yanjiao Zhang
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Cong Leng
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jiahui Sun
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Hongyu Chen
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yan Zhang
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Aili Li
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Zhen Feng
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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Kok J, van Gijtenbeek LA, de Jong A, van der Meulen SB, Solopova A, Kuipers OP. The Evolution of gene regulation research in Lactococcus lactis. FEMS Microbiol Rev 2018; 41:S220-S243. [PMID: 28830093 DOI: 10.1093/femsre/fux028] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Accepted: 06/15/2017] [Indexed: 11/12/2022] Open
Abstract
Lactococcus lactis is a major microbe. This lactic acid bacterium (LAB) is used worldwide in the production of safe, healthy, tasteful and nutritious milk fermentation products. Its huge industrial importance has led to an explosion of research on the organism, particularly since the early 1970s. The upsurge in the research on L. lactis coincided not accidentally with the advent of recombinant DNA technology in these years. The development of methods to take out and re-introduce DNA in L. lactis, to clone genes and to mutate the chromosome in a targeted way, to control (over)expression of proteins and, ultimately, the availability of the nucleotide sequence of its genome and the use of that information in transcriptomics and proteomics research have enabled to peek deep into the functioning of the organism. Among many other things, this has provided an unprecedented view of the major gene regulatory pathways involved in nitrogen and carbon metabolism and their overlap, and has led to the blossoming of the field of L. lactis systems biology. All of these advances have made L. lactis the paradigm of the LAB. This review will deal with the exciting path along which the research on the genetics of and gene regulation in L. lactis has trodden.
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Affiliation(s)
- Jan Kok
- Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, 9747 AG Groningen, the Netherlands
| | - Lieke A van Gijtenbeek
- Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, 9747 AG Groningen, the Netherlands
| | - Anne de Jong
- Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, 9747 AG Groningen, the Netherlands
| | - Sjoerd B van der Meulen
- Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, 9747 AG Groningen, the Netherlands
| | - Ana Solopova
- Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, 9747 AG Groningen, the Netherlands
| | - Oscar P Kuipers
- Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, 9747 AG Groningen, the Netherlands
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14
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Hong C, Shuang Z, Miao X, Min Z, Xin-Tong L, Hong-Ling D, Chun-Li M, Zhen F. Short communication: Evaluation of amino acid consumption and necessary profiles of Streptococcus thermophilus T1C2 in controlled pH batch fermentations. J Dairy Sci 2015; 98:3010-5. [PMID: 25726107 DOI: 10.3168/jds.2014-8778] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2014] [Accepted: 01/10/2015] [Indexed: 11/19/2022]
Abstract
The objective of the present study was to elucidate the relationship between amino acid consumption and necessary profiles of Streptococcus thermophilus T1C2 to guide the design of media for high-cell-density culture. The amino acid consumption and necessary patterns of S. thermophilus T1C2 were investigated in the complete chemically defined medium. For amino acid consumption profiles throughout the growth of S. thermophilus T1C2, the most abundantly consumed amino acids were Gln and Arg, which accounted for 19 and 20% of total amino acids consumed, respectively. Asparagine, Thr, Ser, Ala, Val, Met, Leu, and Lys, consumptions of which ranged from 3 to 10% of total amino acids consumed, were the second most intensively consumed amino acids. For necessary amino acid patterns, the amount of Cys, which counted for 11% of total amino acids needed, was significantly higher than the amounts required for other amino acids in growth of S. thermophilus T1C2. The necessary amounts of Asp, Asn, Glu, Gln, Arg, Ala, Met, and Tyr ranked second, ranging from 5 to 8% of total amino acids needed. Compared with necessary amounts, the consumption of Asn, Thr, Ser, Gln, Arg, Ala, Val, Leu, Lys, His, and Phe exceeded the necessary amounts for growth of S. thermophilus T1C2 remarkably. Consumption of Gly, Met, Ile, Trp, and Pro was slightly higher than the necessary amounts. Consumption of Asp, Glu, Tyr, and Cys was lower than the necessary amounts. The overall consumption of amino acids exceeded the required amount for growth of S. thermophilus T1C2 almost 2.43 times, which implied a significant nitrogen wasting.
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Affiliation(s)
- C Hong
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, 59 Mucai Road, Harbin 150030, Heilongjiang, China
| | - Z Shuang
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, 59 Mucai Road, Harbin 150030, Heilongjiang, China
| | - X Miao
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, 59 Mucai Road, Harbin 150030, Heilongjiang, China
| | - Z Min
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, 59 Mucai Road, Harbin 150030, Heilongjiang, China
| | - L Xin-Tong
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, 59 Mucai Road, Harbin 150030, Heilongjiang, China
| | - D Hong-Ling
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, 59 Mucai Road, Harbin 150030, Heilongjiang, China
| | - M Chun-Li
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, 59 Mucai Road, Harbin 150030, Heilongjiang, China
| | - F Zhen
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, 59 Mucai Road, Harbin 150030, Heilongjiang, China.
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15
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Characterization of fermented sausages using Lactobacillus plantarum MLK 14-2 as starter culture. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13765-015-0052-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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16
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Smid EJ, Erkus O, Spus M, Wolkers-Rooijackers JCM, Alexeeva S, Kleerebezem M. Functional implications of the microbial community structure of undefined mesophilic starter cultures. Microb Cell Fact 2014; 13 Suppl 1:S2. [PMID: 25185941 PMCID: PMC4155819 DOI: 10.1186/1475-2859-13-s1-s2] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
This review describes the recent advances made in the studies of the microbial community of complex and undefined cheese starter cultures. We report on work related to the composition of the cultures at the level of genetic lineages, on the presence and activity of bacteriophages and on the population dynamics during cheese making and during starter culture propagation. Furthermore, the link between starter composition and starter functionality will be discussed. Finally, recent advances in predictive metabolic modelling of the multi-strain cultures will be discussed in the context of microbe-microbe interactions.
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17
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Dal Bello B, Cocolin L, Zeppa G, Field D, Cotter PD, Hill C. Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in cottage cheese. Int J Food Microbiol 2011; 153:58-65. [PMID: 22104121 DOI: 10.1016/j.ijfoodmicro.2011.10.016] [Citation(s) in RCA: 90] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2011] [Revised: 10/07/2011] [Accepted: 10/24/2011] [Indexed: 11/26/2022]
Abstract
In recent years, there has been a particular focus on the application of antimicrobial compounds produced by lactic acid bacteria (LAB) as natural preservatives to control the growth of spoilage and pathogenic bacteria in food. Bacteriocins are antimicrobial peptides which can be added to foods in concentrated forms as food preservatives, e.g. additives, or they can be produced in situ by starters or protective cultures. In this study, twenty Lactococcus lactis bacteriocin producers previously isolated from Italian fermented foods were subjected to a variety of physical and biochemical tests in order to identify those with the greatest potential as starter cultures in cheese production. Of these, four strains isolated from cheese (one nisin Z producer, one nisin A producer and two lacticin 481 producers) which fulfilled the desired technological criteria were assessed for their ability to control Listeria monocytogenes. The subsequent application of these bacteriocinogenic strains as starter cultures in Cottage cheese established that the nisin A producing Lact. lactis 40FEL3, and to a lesser extent the lacticin 481 producers 32FL1 and 32FL3, successfully controlled the growth of the pathogen. This is the first study to directly compare the ability of nisin A, nisin Z and lacticin 481 producing strains to control listerial growth during the manufacture and storage of Cottage cheese.
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Affiliation(s)
- Barbara Dal Bello
- Department of Agricultural Microbiology and Food Technology sector, DIVAPRA, University of Turin, Italy
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18
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Hugenholtz J, Splint R, Konings WN, Veldkamp H. Selection of Protease-Positive and Protease-Negative Variants of Streptococcus cremoris. Appl Environ Microbiol 2010; 53:309-14. [PMID: 16347280 PMCID: PMC203657 DOI: 10.1128/aem.53.2.309-314.1987] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Protease-negative variants were shown to outcompete the wild-type strains of Streptococcus cremoris E(8), HP, and Wg(2) at pH values higher than 6.0 in milk. For S. cremoris E(8) this process was studied in more detail. At lower pH values the wild type had a selective advantage. This pH-dependent selection was not found in all media tested. The poor growth of the protease-negative variant at low pH was not due to lower internal pH values. By growing S. cremoris E(8) and Wg(2) in acidified milk (pH 5.9) the proteolytic activity of the cultures could be stabilized. In continuous cultures under amino acid limitation the wild type S. cremoris E(8) and HP strains had a selective advantage over the protease-negative variants at low dilution rates (D < 0.2) at all pH values of the medium. This was apparently due to a lower affinity-constant (K(s)) of the protease-positive variants for amino acids. Finally, a high fraction of protease-positive variants could be maintained in continuous cultures by using a growth medium with low concentrations of casein as a nitrogen source. At high dilution rates nearly all cells were protease positive.
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Affiliation(s)
- J Hugenholtz
- Department of Microbiology, University of Groningen, 9751 NN Haren, The Netherlands
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van Boven A, Konings WN. A Phosphate-Bond-Driven Dipeptide Transport System in Streptococcus cremoris Is Regulated by the Internal pH. Appl Environ Microbiol 2010; 53:2897-902. [PMID: 16347504 PMCID: PMC204219 DOI: 10.1128/aem.53.12.2897-2902.1987] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The uptake of amino acids and peptides by Streptococcus cremoris is mediated by different highly specific transport systems. The leucine transport system has a high affinity only for leucine, isoleucine, and valine and no affinity for leucyl-peptides. The transport system for leucyl-leucine is strongly inhibited by several dipeptides with hydrophobic, neutral, N-terminal amino acids but not by leucine. The leucyl-leucine transport system has a high affinity for dipeptides containing beta-methyl groups in the side chain; the C terminus of the dipeptide affects the affinity to a much lower extent. Leucyl-leucine transport in whole cells was studied as a function of the internal pH at different external pH values in the presence and absence of nigericin. The internal pH was shown to be an important controlling factor in leucyl-leucine uptake, but the DeltapH was not involved as a driving force. At increasing external pH values, the affinity of the transport system for leucyl-leucine decreased. Uptake of leucyl-leucine was also studied in the presence of arsenate, which inhibited ATP synthesis by substrate-level phosphorylation. The rate of leucyl-leucine transport appeared to be dependent on the intracellular ATP concentrations. These results indicate that the energy for the leucyl-leucine transport is directly supplied by ATP.
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Affiliation(s)
- A van Boven
- Department of Microbiology, University of Groningen, Kerklaan 30, 9751 NN Haren, The Netherlands
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20
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Medaglia G, Valsesia G, Panke S. Development of a high cell-density protocol for the production of pregallidermin, a non-toxic precursor of the lantibiotic gallidermin. J Biotechnol 2010; 145:176-85. [DOI: 10.1016/j.jbiotec.2009.11.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2009] [Revised: 11/03/2009] [Accepted: 11/12/2009] [Indexed: 11/17/2022]
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Nieto-Arribas P, Seseña S, Poveda J, Palop L, Cabezas L. Genotypic and technological characterization ofLactococcus lactisisolates involved in processing of artisanal Manchego cheese. J Appl Microbiol 2009; 107:1505-17. [DOI: 10.1111/j.1365-2672.2009.04334.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Abstract
SummaryAn intracellular proteinase was purified fromLactococcus lactissubsp.lactisNCDO 763 after spheroplast formation from cell wall proteinase-deficient variants. The proteinase was active at pH 7·5 and 45 °C and affected by metalloenzyme inhibitors. Its specificity, determined on B-chain of insulin, was thermolysin-like. The B-chain of insulin was hydrolysed rapidly while hydrolysis of β-casein was slower. This enzyme has aMrof ∽ 93000.
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23
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A qualitative screening procedure for the detection of casein hydrolysis by bacteria, using sodium dodecyl sulphate polyacrylamide gel electrophoresis. J DAIRY RES 2009. [DOI: 10.1017/s0022029900033148] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
SummaryIncubation of bacteria with casein at 30 °C (pH 7·2) resulted in the formation of a number of peptide fragments. The peptides were separable when subjected to electrophoresis. A proteinase-positive strain ofStreptococcus lactispreferentially hydrolysed the β-casein moiety of whole casein, and after incubation for 5 min produced a characteristic pattern of four peptides on sodium dodecyl sulphate (SDS) polyacrylamide gels. After 30 min incubation only one peptide remained. This single polypeptide was then further hydrolysed to produce one (60 min) and eventually two (120 min) lower molecular weight peptides. Hydrolysis was generally complete after about 480 min. Two proteinase-negative variants of this strain did not hydrolyse casein. Crude proteinase preparations gave the same characteristic peptide patterns. SDS-polyacrylamide gel electrophoresis was used to screen more proteinase-positive strains ofStr. Lactisfor casein hydrolysing activity. Of those so far tested all produced the same peptide patterns from β-casein. Proteinase negative variants of all these strains did not hydrolyse casein.
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Abstract
SummarySeveral strains ofLactococcus lactissubsp.lactis, Lactobacillus caseiandLactobacillus plantarumisolated from traditional goats' cheese have been studied for titratable acidity, proteolysis in milk and enzymic activities. Aminopeptidasc activities were measured with whole cells and cells permeabilized with Triton X-100. Caseinolytic activity was investigated using electrophoresis in polyacrylamide gel with sodium dodecyl sulphate.Lc. lactissubsp.lactishad a level of proteolytic activity in skim milk greater than that ofLb. casei, while this activity inLb. plantarumwas very low. Alanine aminopeptidase activity was almost non-existent for all strains tested, while lysine aminopeptidase activity appeared to be of fundamentally intracellular origin. Leucine aminopeptidase activity was also greater in cells that had been permeabilized than in whole cells forLb. caseiandLb. plantarum. Lc. lactissubsp.lactisleucine aminopeptidase activity was greater in whole cells. No significant hydrolysis of casein was found withLb. caseiI FPL 725 andLb. plantarumIFPL 722 permeabilized with Triton X-100 after 24 h incubation with whole bovine casein.
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Chromatographic profiling of aminopeptidolytic activities in lactobacilli as a tool for strain identification. J DAIRY RES 2009. [DOI: 10.1017/s002202990002851x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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26
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Effect of lactic starter inoculation on chemical, microbiological, rheological and sensory characteristics of La Serena cheese. J DAIRY RES 2009. [DOI: 10.1017/s0022029900029939] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
SummaryThe influence of lactic starter inoculation on La Serena cheese characteristics was investigated in duplicate experiments, each consisting of a vat inoculated with 1%Lactococcus lactissubsp.lactisskim milk culture and a control vat without lactic starter.Lc. lactisinoculation achieved a significant pH decrease in the interior and on the surface of cheese, which ranged from 0·09 to 0·25 units throughout ripening. Breakdown of αs1- and β-casein and formation of soluble N fractions were retarded byLc. lactisinoculation. Levels of αs1-casein, β-casein and pH 4·6-soluble N after 60 d were respectively 30·4, 34·9 and 28·8% in cheese made with starter and 18·4, 23·0 and 34·2% in control cheese. More acidic conditions in the interior of cheese made with starter resulted in a reduction of Enterobacteriaceae, coliform and staphylococci counts, which after 60 d were respectively 2·55, 2·40 and 0·29 log units lower than in control cheese. The firmer texture obtained throughout maturation for cheese made with starter was attributed to retarded proteolysis and lower pH value. Cheese flavour quality and intensity were significantly impaired byLc. lactisinoculation.
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Llorente-Bousquets A, Pérez-Munguía S, Farrés A. Novel extracellular proteolytic activity in Pediococcus acidilactici ATCC 8042. Can J Microbiol 2008; 54:694-9. [PMID: 18772932 DOI: 10.1139/w08-055] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Proteolytic systems are common in lactic acid bacteria, but there are few reports about proteases or peptidases in the genus Pediococcus. To evaluate the presence of these types of enzymes, Pediococcus acidilactici ATCC 8042 was cultured in MRS broth. Supernatants collected during the log phase showed proteolytic activity towards an elastin dispersion when assayed using a spectrophotometer. Zn2+ showed a stimulatory effect, and the proteolytic activity reached its maximum when 200 mmol/L NaCl was included in the reaction buffer. On the other hand, activity was reduced when 5 mmol/L EDTA, 10 mmol/L phenylmethylsulfonyl fluoride, and 10 mmol/L 1,10-phenanthroline were used or when the sample was heat treated. Zymograms showed two different proteolytic bands when gelatin was used as a substrate (>200 and 107 kDa), but only the higher molecular mass band was detected when casein or elastin was used. The gelatinolytic activity was not detected with zymograms of the 107 kDa band, which was the one inactivated by heat treatment. The use of a renaturing SDS-PAGE gel with embedded Micrococcus lysodeikticus cells allowed for the detection of a band with peptidoglycan hydrolase activity migrating at about 110 kDa. This activity was lost when 10 mmol/L EDTA was added to the renaturing buffer. Therefore, Pediococcus showed at least three different extracellular enzymes that were produced during the logarithmic growth phase and acted on peptide substrates. Each showed different substrate specificity, ion requirements, and thermostability.
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Affiliation(s)
- Adriana Llorente-Bousquets
- Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Cuautitlán, Departamento de Ingeniería y Tecnología, Cuautitlán Izcalli, 54740, Estado de México, México
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CLIFFE AJ, LAW B. Discontinuous polyacrylamide gel electrophoresis of cell wall proteinase from variants ofStreptococcus lactis. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1365-2672.1985.tb01456.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Zevaco C, Monnet V, Gripon JC. Intracellular X-prolyl dipeptidyl peptidase fromLactococcus lactisspp.lactis: purification and properties. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1365-2672.1990.tb02886.x] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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31
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Suhaimi M, Bruyneel B, Verstraete W. Ensilage of ammonia-treated straw in combination with whey by means of alkaline-adapted lactic acid bacteria. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1365-2672.1987.tb02694.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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Dicks LMT, van Vuuren HJJ. Identification and physiological characteristics of heterofermentative strains ofLactobacillusfrom South African red wines. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1365-2672.1988.tb02442.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Nychas GJE, Skandamis PN, Tassou CC, Koutsoumanis KP. Meat spoilage during distribution. Meat Sci 2008; 78:77-89. [DOI: 10.1016/j.meatsci.2007.06.020] [Citation(s) in RCA: 481] [Impact Index Per Article: 30.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2007] [Revised: 06/09/2007] [Accepted: 06/10/2007] [Indexed: 10/23/2022]
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Mori S, Miyamoto M, Kaneko S, Nirasawa S, Komba S, Kasumi T. Characterization and kinetic analysis of enzyme-substrate recognition by three recombinant lactococcal PepVs. Arch Biochem Biophys 2006; 454:137-45. [PMID: 16962986 DOI: 10.1016/j.abb.2006.08.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2006] [Revised: 07/31/2006] [Accepted: 08/01/2006] [Indexed: 11/18/2022]
Abstract
The dipeptidases (PepVs) from three typical lactococcal strains, Lactococcus lactis subsp. lactis (L9), L. lactis subsp. cremoris (L6) and L. lactis subsp. hordniae (hT) were cloned and characterized. The metal-binding, catalytic, and substrate-binding sites are highly conserved among of them. A computer-generated three-dimensional model suggested that the amino acid differences between these PepVs were mostly located away from the active center. L9 PepV does not hydrolyze dipeptides bearing Pro or D-amino acid at the C-terminal amino acid. Unlike PepV from Lactobacillus delbrueckii, L9 PepV does not cleave beta-Asp-His, and has little ability to cleave dipeptides containing a beta-alanine. In addition, L9 PepV has a much higher kcat for dipeptides with an N-terminal Ala but a significantly higher Km when the N-terminal amino acid is Gly. The substrate recognition profile of PepV is further discussed on the basis of the kinetic analysis and the structural model.
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Affiliation(s)
- Sumiko Mori
- Biological Function Division, National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
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35
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Vázquez JA, González MP, Murado MA. Stimulation of Bacteriocin Production by Dialyzed Culture Media from Different Lactic Acid Bacteria. Curr Microbiol 2005; 50:208-11. [PMID: 15902468 DOI: 10.1007/s00284-004-4415-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2004] [Accepted: 11/03/2004] [Indexed: 10/25/2022]
Abstract
The cross-effects of dialyzed postincubates (with a cut-off at 1000 Da) on the biomass and bacteriocin production of six strains of lactic acid bacteria were studied, and a predominance of stimulating responses was found, the characteristics of which suggested merely nutritional effects or the presence of precursor fragments of the bacteriocins. Additionally, cluster analysis of the detected responses provides an approach to define groups of highly compatible (potential consortia) or doubtfully compatible strains of lactic acid bacteria. Such a definition, which does not claim taxonomic value, has practical interest, however, in cases (e.g., silage production) in which it is convenient to use mixed inocula including strains able to establish positive interactions.
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Affiliation(s)
- J A Vázquez
- Instituto de Investigacións Mariñas (CSIC), r/ Eduardo Cabello, 6, Vigo-36208 Galicia, Spain.
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37
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Mori S, Nirasawa S, Komba S, Kasumi T. Characterization and kinetic analysis of enzyme-substrate recognition by three recombinant lactococcal tripeptidases. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2005; 1748:26-34. [PMID: 15752689 DOI: 10.1016/j.bbapap.2004.12.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2004] [Revised: 12/06/2004] [Accepted: 12/07/2004] [Indexed: 10/26/2022]
Abstract
Tripeptidases from Lactococcus lactis subsp. lactis (L9PepTR), L. lactis subsp. cremoris (L6PepTR), and L. lactis subsp. hordniae (hTPepTR) were cloned, overexpressed, purified, and characterized. Although these enzymes contained three to seven naturally occurring amino acid differences, both metal-binding and catalytic sites were highly conserved. The k(cat) values of hTPepTR were approximately 1.5- to 2-fold higher than those of L9PepTR, while, for L6PepTR, they were approximately 0.8- to 1.4-times the L9PepTR values. The K(m) of tripeptidase from subsp. lactis (L9PepTR) was considerably larger when glycine was the amino acid located at both the N- and C-terminus of the peptide substrate. In addition, the K(m) values of L9PepTR increased in the following order for YGG, LGG, FGG, SGG, and alpha-aminoisobutyrylglycylglycine, while the k(cat)/K(m) decreased in the same order. These results suggest that the dipole moment and steric hindrance of the N-terminal amino acid side chain may be the most important factors controlling substrate specificity.
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Affiliation(s)
- Sumiko Mori
- National Food Research Institute, Tsukuba, Ibaraki 305-8642, Japan
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Vázquez JA, González MP, Murado MA. Peptones from autohydrolysed fish viscera for nisin and pediocin production. J Biotechnol 2004; 112:299-311. [PMID: 15313007 DOI: 10.1016/j.jbiotec.2004.04.011] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2003] [Revised: 04/19/2004] [Accepted: 04/19/2004] [Indexed: 11/18/2022]
Abstract
Various peptones obtained from hydrolysed visceral homogenates of four fishery residues showed their suitability for promoting the growth of lactic acid bacteria, micro-organisms with particularly complex requirements regarding peptidic nutrients. The assay of several treatments with two bacterial species, producers of the two main bacteriocins (nisin and pediocin) demostrated that optimum conditions only imply a brief autohydrolysis at natural pH and room temperature, with subsequent steam-flow stabilisation. Later kinetic analysis of the cultures of both bacteria in the best media provided parameters which, for production of both biomass and bacteriocins (the latter behaved in the majority of cases as a mixed metabolite), indicate comparable or superior results to those found in costly commercial media, specifically recommended for culture of lactic acid bacteria.
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Affiliation(s)
- J A Vázquez
- Instituto de Investigacións Mariñas (CSIC), 6 Vigo-36208 Galicia, Spain.
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39
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Ayad E, Nashat S, El-Sadek N, Metwaly H, El-Soda M. Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria. Food Microbiol 2004. [DOI: 10.1016/j.fm.2004.02.009] [Citation(s) in RCA: 66] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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40
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Matthews A, Grimaldi A, Walker M, Bartowsky E, Grbin P, Jiranek V. Lactic acid bacteria as a potential source of enzymes for use in vinification. Appl Environ Microbiol 2004; 70:5715-31. [PMID: 15466506 PMCID: PMC522065 DOI: 10.1128/aem.70.10.5715-5731.2004] [Citation(s) in RCA: 120] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Affiliation(s)
- Angela Matthews
- School of Agriculture and Wine, The University of Adelaide, PMB1, Glen Osmond, SA 5064, Australia
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41
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Casey M, Bosset J, Bütikofer U, Fröhlich-Wyder MT. Effect of α-keto acids on the development of flavour in Swiss Gruyere-type cheese. Lebensm Wiss Technol 2004. [DOI: 10.1016/j.lwt.2003.09.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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42
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Vázquez J, Cabo M, González M, Murado M. The role of amino acids in nisin and pediocin production by two lactic acid bacteria. Enzyme Microb Technol 2004. [DOI: 10.1016/j.enzmictec.2003.11.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Abstract
World population reached 5 billion people in 1986 and is expected to rise to 6 particularly severe in parts of Africa, particularly Ethiopia. Hunger and malnutrition accompany the poverty that is characteristic of the masses of the people in the developing world. Even in the United States, one of the most affluent countries, there has been a considerable increase in the number of homeless people including mothers and children living in the streets or in substandard housing. The indigenous fermented foods and beverages already consumed for centuries by hundreds of millions of the world's masses can be used in many cases to improve and extend the world's food and nutrition supply at a relatively low cost. Fermented foods, feeds and beverages are getting ever increasing attention particularly in the developing world and also in the developed world. This paper summarizes activities and advances related to fermented foods, feeds, and beverages over the past several years.
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Affiliation(s)
- K H Steinkraus
- Institute of Food Science, Cornell University, Geneva, New York 14456, USA
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Skandamis PN, Nychas GJ. Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres. J Appl Microbiol 2001; 91:1011-22. [PMID: 11851808 DOI: 10.1046/j.1365-2672.2001.01467.x] [Citation(s) in RCA: 228] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS This study aimed to determine the combined effect of packaging (air, modified atmosphere) with or without the addition of essential oil not only on the selection of microbial association of meat but also to determine any significant difference in microbial metabolites produced from the prevailing bacteria. METHODS AND RESULTS Samples of minced meat were mixed with different concentration of oregano essential oil (0, 0.05, 0.5 and 1% v/w) and packed under aerobic or with modified atmosphere (Mixed Gas Modified Atmosphere--MGMA, 40% CO2/30% N2/30% O2; or CO2 Modified Atmosphere--COMA, 100% CO2) and stored at 5 degrees C. In all packaging conditions, only concentrations of 0.5% and 1% oregano oil were effective. Inhibition was evident in the order air < MGMA < COMA. Oregano essential oil delayed glucose and lactate consumption aerobically as well as under MGMA. pH changes were also evident. Furthermore, proteolysis was significantly inhibited in aerobically stored samples, and so was the production of acetate under MAP. Similar results were obtained for the other organic acids eluted from HPLC column. CONCLUSIONS Oregano essential oil delayed microbial growth and suppressed the final counts of the spoilage micro-organisms. It also caused a pronounced alteration in the physico-chemical properties of the minced meat. SIGNIFICANCE AND IMPACT OF THE STUDY Microbial analysis alone as spoilage index may misrepresent the effect of a hurdle such as essential oils on spoilage.
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Affiliation(s)
- P N Skandamis
- Agricultural University of Athens, Department of Food Science and Technology, Laboratory of Microbiology and Biotechnology of Foods, Athens, Greece
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45
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Pailin T, Kang DH, Schmidt K, Fung DY. Detection of extracellular bound proteinase in EPS-producing lactic acid bacteria cultures on skim milk agar. Lett Appl Microbiol 2001; 33:45-9. [PMID: 11442814 DOI: 10.1046/j.1472-765x.2001.00954.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS Skim milk agar was developed to investigate extracellular cell-bound proteinase in yogurt cultures, Streptococcus thermophilus and Lactobacillus bulgaricus. METHODS AND RESULTS The Lact. bulgaricus cultures produced more extracellular cell-bound proteinase than did Strep. thermophilus cultures. Strong positive correlations between the size of the exopolysaccharide (EPS) layer and extracellular cell-bound proteinase were found for both Streptococcus and Lactobacillus cultures. CONCLUSION Strong positive linear relationships existed between the EPS size and colony size and the diameter of clear zone and colony size for Streptococcus cultures, whereas weak positive linear relationships were observed for Lactobacillus cultures. SIGNIFICANCE AND IMPACT OF THE STUDY These data are useful to validate the relationship between extracellular proteinase and the EPS size of LAB. Also, a convenient medium to detect the presence of extracellular cell-bound proteinase of LAB is valuable for dairy industries.
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Affiliation(s)
- T Pailin
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS, USA
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46
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Population dynamics of lactococci from industrial, artisanal and non-dairy origins in defined strain starters for Gouda-type cheese. Int Dairy J 2001. [DOI: 10.1016/s0958-6946(01)00041-3] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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47
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Xanthopoulos V, Hatzikamari M, Adamidis T, Tsakalidou E, Tzanetakis N, Litopoulou-Tzanetaki E. Heterogeneity of Lactobacillus plantarum isolates from feta cheese throughout ripening. J Appl Microbiol 2000; 88:1056-64. [PMID: 10849182 DOI: 10.1046/j.1365-2672.2000.01056.x] [Citation(s) in RCA: 41] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Thirty-two Lactobacillus plantarum strains isolated from Feta cheese throughout ripening were studied for their phenotypic characteristics, protein profile of cell-free extracts, enzyme profiles, plasmid profiles, proteolytic and acidifying abilities and ability to grow at low pH and in the presence of bile. Results showed that some biotechnologically important characteristics, such as acidifying and proteolytic activities, can differ between strains. In addition, different plasmid profiles suggest the presence of different Lact. plantarum strains in Feta cheese throughout ripening. The results suggest the possibility of choosing strains with specific biotechnologically interesting properties.
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Affiliation(s)
- V Xanthopoulos
- Laboratory of Food Microbiology and Hygiene, Faculty of Agriculture, Aristotle University of Thessaloniki and Laboratory of Dairy Technology, Agricultural University of Athens, Greece
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Kawai Y, Tadokoro K, Konomi R, Itoh K, Saito T, Kitazawa H, Itoh T. A Novel Method for the Detection of Protease and the Development of Extracellular Protease in Early Growth Stages of Lactobacillus delbrueckii ssp. bulgaricus. J Dairy Sci 1999. [DOI: 10.3168/jds.s0022-0302(99)75257-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Wollowski I, Ji ST, Bakalinsky AT, Neudecker C, Pool-Zobel BL. Bacteria used for the production of yogurt inactivate carcinogens and prevent DNA damage in the colon of rats. J Nutr 1999; 129:77-82. [PMID: 9915879 DOI: 10.1093/jn/129.1.77] [Citation(s) in RCA: 81] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Lactic acid-producing bacteria prevent carcinogen-induced preneoplastic lesions and tumors in rat colon. Because the mechanisms responsible for these protective effects are unknown, two strains of lactic acid bacteria, Lactobacillus delbrueckii ssp. bulgaricus 191R and Streptococcus salivarius ssp. thermophilus CH3, that are used to produce yogurt, were investigated in vitro and in vivo to elucidate their potential to deactivate carcinogens. Using the "Comet assay" to detect genetic damage, we found that L. bulgaricus 191R applied orally to rats could prevent 1, 2-dimethylhydrazine-induced DNA breaks in the colon in vivo, whereas St. thermophilus CH3 were not effective. However, in vitro, both strains prevented DNA damage induced by N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in isolated primary rat colon cells. Extracts prepared from milk fermented with St. thermophilus CH3 were as efficient in deactivating MNNG as was L-cysteine. Isolated metabolites arising from bacteria during fermentation in the colon or in milk [L(+) lactate, D(-) lactate, palmitic acid and isopalmitic acid] were not effective. We postulate that thiol-containing breakdown products of proteins, via catalysis by bacterial proteases, could be one mechanism by which MNNG or other carcinogens are deactivated in the gut lumen resulting in reduced damage to colonic mucosal cells.
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Affiliation(s)
- I Wollowski
- Institute for Nutritional Physiology, Federal Research Centre for Nutrition, D-76131 Karlsruhe, Germany
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Fernandez-Espla MD, Martin-Hernandez MC. Purification and characterization of a dipeptidase from Lactobacillus casei ssp. casei IFPL 731 isolated from goat cheese made from raw milk. J Dairy Sci 1997; 80:1497-504. [PMID: 9276789 DOI: 10.3168/jds.s0022-0302(97)76078-8] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
A dipeptidase was purified to homogeneity from the cell-free extract of Lactobacillus casei ssp. casei IFPL 731 by a combination of heat treatment, hydrophobic interaction chromatography, anion-exchange chromatography, and gel filtration. A purification factor of 395-fold was obtained, and yield was 20%. The dipeptidase was shown to be a metal-dependent enzyme; optimal activity was at pH 7.5 and 60 to 75 degrees C, and the enzyme had a high degree of thermal stability. Molecular mass was estimated by SDS-PAGE and gel filtration to be 46 kDa, which suggested that the enzyme existed as a monomer. Enzyme activity was most effectively inhibited by metal-chelating agents, reducing agents, or sulfhydryl group reagents. After inhibition with phenanthroline, activity was partially restored by Co2+ and Mn2+. The kinetics of Phe-Ala and Leu-Leu did not follow Michaelis-Menten saturation kinetics but exhibited a mixture of positive and negative cooperativity for the successive binding of molecules of the same substrate.
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