1
|
Gasser C, Faurie JM, Rul F. Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus. Food Microbiol 2024; 121:104487. [PMID: 38637064 DOI: 10.1016/j.fm.2024.104487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 02/02/2024] [Accepted: 02/04/2024] [Indexed: 04/20/2024]
Abstract
Streptococcus thermophilus is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here, we determine the effect of the 5 sugars that S. thermophilus is able to use, at different concentration and when they are mixed on the promoter activities of the C-metabolism genes. Using a transcriptional fusion approach, we discovered that lactose and glucose modulated the activity of the lacS and scrA promoters in a concentration-dependent manner. When mixed with lactose, glucose also repressed the two promoter activities; when mixed with sucrose, lactose still repressed scrA promoter activity. We determined that catabolite control protein A (CcpA) played a key role in these dynamics. We also showed that promoter activity was linked with glycolytic flux, which varied depending on saccharide type and concentration. Overall, this study identified key mechanisms in carbohydrate metabolism - autoregulation and partial hierarchical control - and demonstrated that they are partly mediated by CcpA.
Collapse
Affiliation(s)
- C Gasser
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, 78350, Jouy-en-Josas, France; Danone Nutricia Research, Avenue de la Vauve, 91120, Palaiseau, France; Yeasty, 4 rue Pierre Fontaine Génopole, 91000, Évry Courcouronnes, France
| | - J M Faurie
- Danone Nutricia Research, Avenue de la Vauve, 91120, Palaiseau, France; Procelys by Lesaffre, 103 Rue Jean Jaurès, 94704, Maisons-Alfort Cedex, France
| | - F Rul
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, 78350, Jouy-en-Josas, France.
| |
Collapse
|
2
|
Qu T, Wang P, Zhao X, Liang L, Ge Y, Chen Y. Metagenomics reveals differences in the composition of bacterial antimicrobial resistance and antibiotic resistance genes in pasteurized yogurt and probiotic bacteria yogurt from China. J Dairy Sci 2024; 107:3451-3467. [PMID: 38246555 DOI: 10.3168/jds.2023-23983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Accepted: 12/12/2023] [Indexed: 01/23/2024]
Abstract
Antimicrobial resistance has become a global public health concern, and antibiotic resistance genes (ARG) in food are a research focus. In China, probiotics and pasteurized yogurts are the 2 main types of commercially available yogurt, but the distribution and differences of antibiotic-resistant bacteria and gene types in these products are not well known. This study used a shotgun metagenomic approach to analyze 22 different types of yogurt collected from 9 main yogurt-producing areas in China; each type of yogurt included 8 different batches of samples. The abundance and diversity of bacteria identified in probiotic yogurt were significantly higher than those in pasteurized yogurt, with Acetobacter, Raoultella, and Burkholderia identified as unique and highly abundant genera in probiotic yogurt. Similarly, the abundance of Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseudomonas aeruginosa, and Enterobacter spp. was higher than that in pasteurized yogurt. A total of 1,149 ARG subtypes belonging to 16 ARG types were identified, with the highest abundance of rifampicin, multidrug efflux pumps, and quinolone resistance genes detected. Network analysis revealed significant nonrandom co-occurrence relationships between different types and subtypes of ARG in yogurt samples. A total of 44 ARG subtypes in pasteurized yogurt were potentially hosted by 36 bacterial genera, and in probiotic yogurt, 63 ARG were expected to be hosted by 86 bacterial species from 37 genera. These findings indicate potential safety issues in fermented dairy products and emphasize the need for a more hygienic environment when processing probiotic yogurt.
Collapse
Affiliation(s)
- Tianming Qu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Chinese Academy of Inspection and Quarantine, Beijing 100176, China
| | - Ping Wang
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China
| | - Xiaomei Zhao
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China
| | - Lijiao Liang
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yiqiang Ge
- China Rural Technology Development Center, Beijing 100045, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ying Chen
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China.
| |
Collapse
|
3
|
Yang S, Bai M, Kwok LY, Zhong Z, Sun Z. The intricate symbiotic relationship between lactic acid bacterial starters in the milk fermentation ecosystem. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37983125 DOI: 10.1080/10408398.2023.2280706] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2023]
Abstract
Fermentation is one of the most effective methods of food preservation. Since ancient times, food has been fermented using lactic acid bacteria (LAB). Fermented milk is a very intricate fermentation ecosystem, and the microbial metabolism of fermented milk largely determines its metabolic properties. The two most frequently used dairy starter strains are Streptococcus thermophilus (S. thermophilus) and Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus). To enhance both the culture growth rate and the flavor and quality of the fermented milk, it has long been customary to combine S. thermophilus and L. bulgaricus in milk fermentation due to their mutually beneficial and symbiotic relationship. On the one hand, the symbiotic relationship is reflected by the nutrient co-dependence of the two microbes at the metabolic level. On the other hand, more complex interaction mechanisms, such as quorum sensing between cells, are involved. This review summarizes the application of LAB in fermented dairy products and discusses the symbiotic mechanisms and interactions of milk LAB starter strains from the perspective of nutrient supply and intra- and interspecific quorum sensing. This review provides updated information and knowledge on microbial interactions in a fermented milk ecosystem.
Collapse
Affiliation(s)
- Shujuan Yang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, PR China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, PR China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Mei Bai
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, PR China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, PR China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Lai-Yu Kwok
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, PR China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, PR China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Zhi Zhong
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, PR China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, PR China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, PR China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, PR China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| |
Collapse
|
4
|
Pakroo S, Tarrah A, Bettin J, Corich V, Giacomini A. Genomic and Phenotypic Evaluation of Potential Probiotic Pediococcus Strains with Hypocholesterolemic Effect Isolated from Traditional Fermented Food. Probiotics Antimicrob Proteins 2022; 14:1042-1053. [PMID: 34668141 DOI: 10.1007/s12602-021-09860-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/10/2021] [Indexed: 12/25/2022]
Abstract
The use of probiotic microorganisms in food with the aim to confer health benefits to the host is one of the most critical roles of functional foods. Many pediococci bacteria frequently related to the meat environment, have technological properties, and are therefore commercially used as starter in the production of fermented meat products, such as different types of sausages. In this study, different lactic acid bacteria were isolated, identified to the species level, and then evaluated for their safety and functionality as possible probiotics. Different properties, such as resistance to simulated human gastrointestinal conditions, antimicrobial activity, and cholesterol-lowering effects, have been studied. Finally, the complete genome of one strain, namely P. acidilactici IRZ12B, which showed interesting features as a promising probiotic candidate, was sequenced and further studied. The results revealed that IRZ12B possesses interesting probiotic properties, particularly cholesterol-lowering capability and antimicrobial activity. In silico analysis evidenced the absence of plasmids, transmissible antibiotic resistance genes, and virulence factors. We also detected a bacteriocin encoding gene and a cholesterol assimilation-related protein. The phenotypical and genomic outcomes described in this study make P. acidilactici IRZ12B a very interesting cholesterol-lowering potential probiotic strain to be considered for the development of novel non-dairy-based functional foods.
Collapse
Affiliation(s)
- Shadi Pakroo
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Padua, Legnaro, PD, Italy
| | - Armin Tarrah
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Padua, Legnaro, PD, Italy.
| | - Jacopo Bettin
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Padua, Legnaro, PD, Italy
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Padua, Legnaro, PD, Italy.
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Padua, Legnaro, PD, Italy
| |
Collapse
|
5
|
Gasser C, Garault P, Chervaux C, Monnet V, Faurie JM, Rul F. Co-utilization of saccharides in mixtures: Moving toward a new understanding of carbon metabolism in Streptococcus thermophilus. Food Microbiol 2022; 107:104080. [DOI: 10.1016/j.fm.2022.104080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 05/23/2022] [Accepted: 06/08/2022] [Indexed: 12/01/2022]
|
6
|
Nunziata L, Brasca M, Morandi S, Silvetti T. Antibiotic resistance in wild and commercial non-enterococcal Lactic Acid Bacteria and Bifidobacteria strains of dairy origin: An update. Food Microbiol 2022; 104:103999. [DOI: 10.1016/j.fm.2022.103999] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 01/20/2022] [Accepted: 01/28/2022] [Indexed: 12/19/2022]
|
7
|
Xiong Z, Chen H, Song X, Xia Y, Ai L. Rapid isolation of exopolysaccharide-producing Streptococcus thermophilus based on molecular marker screening. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:862-867. [PMID: 34173230 DOI: 10.1002/jsfa.11398] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 06/01/2021] [Accepted: 06/25/2021] [Indexed: 05/06/2023]
Abstract
BACKGROUND As a natural food additive, exopolysaccharide (EPS) produced by Streptococcus thermophilus can improve product viscosity and texture. The protein EpsA is a putative pathway-specific transcriptional regulator for EPS biosynthesis in S. thermophilus. RESULTS According to comparative analysis of EPS biosynthetic gene clusters, a conserved region of epsA (609 bp) was employed to design primer pair epsA-F/R as a molecular marker for the isolation of EPS-producing (EPS+ ) S. thermophilus. Two EPS+ S. thermophiles strains, AR333 and S-3, were band-positive, whereas Lactococcus lactis NZ9000 (non-EPS-producing, EPS- ), Lactobacillus casei LC2W (EPS+ ) and L. plantarum AR113 (EPS+ ) were negative by polymerase chain reaction (PCR) amplicon bands using the epsA probe. This indicated good specificity of the epsA probe to EPS+ S. thermophilus. Moreover, based on PCR screening with the epsA probe, 23 positive strains were isolated and identified as S. thermophilus from our microbial library and natural fermented milk with 141.3-309.2 mg L-1 of EPS production, demonstrating the validity of our molecular marker screening method. CONCLUSION The designed molecular marker of epsA can rapidly screen EPS+ S. thermophilus, which has potential application in the dairy and other food industries. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Zhiqiang Xiong
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Huanlan Chen
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Xin Song
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yongjun Xia
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| |
Collapse
|
8
|
Identification and Transferability of Tetracycline Resistance in Streptococcus thermophilus during Milk Fermentation, Storage, and Gastrointestinal Transit. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7020065] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The existence of antibiotic-resistant bacteria in food products, particularly those carrying acquired resistance genes, has increased concerns about the transmission of these genes from beneficial microbes to human pathogens. In this study, we evaluated the antibiotic resistance-susceptibility patterns of 16 antibiotics in eight S. thermophilus strains, whose genome sequence is available, using phenotypic and genomic approaches. The minimal inhibitory concentration values collected revealed intermediate resistance to aminoglycosides, whereas susceptibility was detected for different classes of β-lactams, quinolones, glycopeptide, macrolides, and sulfonamides in all strains. A high tetracycline resistance level has been detected in strain M17PTZA496, whose genome analysis indicated the presence of the tet(S) gene and the multidrug and toxic compound extrusion (MATE) family efflux pump. Moreover, an in-depth genomic analysis revealed genomic islands and an integrative and mobilizable element (IME) in the proximity of the gene tet(S). However, despite the presence of a prophage, genomic islands, and IME, no horizontal gene transfer was detected to Lactobacillus delbrueckii subsp. lactis DSM 20355 and Lactobacillusrhamnosus GG during 24 h of skim milk fermentation, 2 weeks of refrigerated storage, and 4 h of simulated gastrointestinal transit.
Collapse
|
9
|
Microbial Diversity and Nutritional Properties of Persian "Yellow Curd" ( Kashk Zard), a Promising Functional Fermented Food. Microorganisms 2020; 8:microorganisms8111658. [PMID: 33114666 PMCID: PMC7693697 DOI: 10.3390/microorganisms8111658] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 10/14/2020] [Accepted: 10/22/2020] [Indexed: 01/02/2023] Open
Abstract
“Yellow curd” (YC) is one of the most popular homemade Persian fermented foods and is consumed by many people. Notwithstanding, no studies are available to date on its nutritional and microbiological composition. In this study, we examined YC samples obtained from different local markets of Sistan and Baluchestan province, Iran. The results of the chemical analyses revealed a homogenous content of protein (13.71% ± 1.07), lipids (4.09% ± 0.73), and carbohydrates (61% ± 2.13) among the samples. By comparing the average mineral content of YC with yogurt, many relevant differences were detected. Apart from the calcium content, which was similar on average to that of YC, all other minerals tested are present in higher amounts in YC than in yogurt. The analysis of the main sugars present (i.e., lactose, galactose and glucose) highlighted relevant differences among samples, indicating that different YC samples contain natural strains with different capabilities to metabolize sugars. The concentration of galactose in YC samples should be taken into consideration by galactose intolerant people. From the microbiological perspective, the metagenomics analysis revealed that lactic acid bacteria, and particularly the genera Lactobacillus, Pediococcus, and Streptococcus, were dominant in YC. The information provided shows that YC is an interesting base for the preparation of novel functional foods with a good content of beneficial bacteria.
Collapse
|
10
|
Tarrah A, Pakroo S, Lemos Junior WJF, Guerra AF, Corich V, Giacomini A. Complete Genome Sequence and Carbohydrates-Active EnZymes (CAZymes) Analysis of Lactobacillus paracasei DTA72, a Potential Probiotic Strain with Strong Capability to Use Inulin. Curr Microbiol 2020; 77:2867-2875. [PMID: 32623485 DOI: 10.1007/s00284-020-02089-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Accepted: 06/12/2020] [Indexed: 02/07/2023]
Abstract
The whole genome sequence of Lactobacillus paracasei DTA72, isolated from healthy infant feces, is reported, along with the Carbohydrates-Active enZymes (CAZymes) analysis and an in silico safety assessment. Strain DTA72 had previously demonstrated some interesting potential probiotic features, such as a good resistance to gastrointestinal conditions and an anti-Listeria activity. The 3.1 Mb sequenced genome consists of 3116 protein-coding sequences distributed on 340 SEED subsystems. In the present study, we analyzed the fermentation capability of strain DTA72 on six different carbohydrate sources, namely, glucose, fructose, lactose, galactose, xylose, and inulin by using phenotypical and genomic approaches. Interestingly, L. paracasei DTA72 evidenced the best growth performances on inulin with a much shorter lag phase and higher number of cells at the stationary phase in comparison with all the sugars tested. The CAZyme analysis using the predicted amino acid sequences detected 80 enzymes, distributed into the five CAZymes classes. Moreover, the in silico analysis revealed the absence of blood hemolytic genes, transmissible antibiotic resistances, and plasmids in DTA72. The results described in this study, together with those previously reported and particularly the strong capability to utilize inulin as energy source, make DTA72 a very interesting potential probiotic strain to be considered for the production of synbiotic foods. The complete genome data have been deposited in GenBank under the accession number WUJH00000000.
Collapse
Affiliation(s)
- Armin Tarrah
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Legnaro, PD, Italy
| | - Shadi Pakroo
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Legnaro, PD, Italy
| | | | - Andre Fioravante Guerra
- Department of Food Engineering, Federal Center of Technological Education Celso Suckow da Fonseca, Valença, RJ, 27.600-000, Brazil
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Legnaro, PD, Italy.
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Legnaro, PD, Italy
| |
Collapse
|
11
|
Tarrah A, da Silva Duarte V, Pakroo S, Corich V, Giacomini A. Genomic and phenotypic assessments of safety and probiotic properties of Streptococcus macedonicus strains of dairy origin. Food Res Int 2020; 130:108931. [DOI: 10.1016/j.foodres.2019.108931] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 12/15/2019] [Accepted: 12/17/2019] [Indexed: 10/25/2022]
|
12
|
Dargahi N, Matsoukas J, Apostolopoulos V. Streptococcus thermophilus ST285 Alters Pro-Inflammatory to Anti-Inflammatory Cytokine Secretion against Multiple Sclerosis Peptide in Mice. Brain Sci 2020; 10:brainsci10020126. [PMID: 32102262 PMCID: PMC7071487 DOI: 10.3390/brainsci10020126] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 02/20/2020] [Accepted: 02/21/2020] [Indexed: 01/05/2023] Open
Abstract
Probiotic bacteria have beneficial effects to the development and maintenance of a healthy microflora that subsequently has health benefits to humans. Some of the health benefits attributed to probiotics have been noted to be via their immune modulatory properties suppressing inflammatory conditions. Hence, probiotics have become prominent in recent years of investigation with regard to their health benefits. As such, in the current study, we determined the effects of Streptococcus thermophilus to agonist MBP83-99 peptide immunized mouse spleen cells. It was noted that Streptococcus thermophilus induced a significant increase in the expression of anti-inflammatory IL-4, IL-5, IL-10 cytokines, and decreased the secretion of pro-inflammatory IL-1β and IFN-γ Regular consumption of Streptococcus thermophilus may therefore be beneficial in the management and treatment of autoimmune diseases such as multiple sclerosis.
Collapse
Affiliation(s)
- Narges Dargahi
- Institute for Health and Sport, Victoria University, Melbourne VIC 3030, Australia;
| | | | - Vasso Apostolopoulos
- Institute for Health and Sport, Victoria University, Melbourne VIC 3030, Australia;
- Correspondence: ; Tel.: +613-9919-2025
| |
Collapse
|
13
|
Markakiou S, Gaspar P, Johansen E, Zeidan AA, Neves AR. Harnessing the metabolic potential of Streptococcus thermophilus for new biotechnological applications. Curr Opin Biotechnol 2020; 61:142-152. [DOI: 10.1016/j.copbio.2019.12.019] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 12/03/2019] [Accepted: 12/17/2019] [Indexed: 01/07/2023]
|
14
|
Xiong ZQ, Kong LH, Lai PFH, Xia YJ, Liu JC, Li QY, Ai LZ. Genomic and phenotypic analyses of exopolysaccharide biosynthesis in Streptococcus thermophilus S-3. J Dairy Sci 2019; 102:4925-4934. [PMID: 30928267 DOI: 10.3168/jds.2018-15572] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2018] [Accepted: 02/06/2019] [Indexed: 01/04/2023]
Abstract
Streptococcus thermophilus, one of the most important industrial lactic acid bacteria, is widely used as a starter culture in the dairy industry. Streptococcus thermophilus S-3 isolated from Chinese traditional dairy products has shown great potential for the production of larger amounts of exopolysaccharides (EPS), which significantly affect the organoleptic properties of fermented milk products. To understand the relationship between the genotype and phenotype of S. thermophilus S-3 in terms of EPS biosynthesis, its genome of strain S-3 was sequenced and the genes related to carbohydrate utilization, nucleotide sugars synthesis, and EPS biosynthesis were investigated. The genomic analysis revealed that S. thermophilus S-3 can use sucrose, mannose, glucose, galactose, and lactose. Phenotypic analysis showed that S-3 prefers fermenting lactose to fermenting glucose or galactose. The genetic analysis of nucleotide sugars and EPS biosynthesis revealed that S-3 can synthesize uridine diphosphate (UDP)-glucose, deoxythymidine diphosphate-glucose, deoxythymidine diphosphate-rhamnose, UDP-galactose, UDP-N-acetylgalactosamine, and UDP-N-acetylglucosamine. A high yield of EPS from S-3 cultivated with lactose rather than glucose as the carbon source was correlated with high transcriptional levels of the genes associated with metabolism of these nucleotide sugars and EPS biosynthesis. Our results provide a better understanding of EPS biosynthesis in S. thermophilus and can facilitate enhanced EPS production by lactic acid bacteria fermentation via genetic and metabolic engineering approaches.
Collapse
Affiliation(s)
- Zhi-Qiang Xiong
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Ling-Hui Kong
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Phoency F-H Lai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yong-Jun Xia
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Ji-Chao Liu
- Beijing SANYUAN Foods Co. Ltd., Beijing 100076, China
| | - Quan-Yang Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Lian-Zhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| |
Collapse
|
15
|
da Silva Duarte V, Giaretta S, Campanaro S, Treu L, Armani A, Tarrah A, Oliveira de Paula S, Giacomini A, Corich V. A Cryptic Non-Inducible Prophage Confers Phage-Immunity on the Streptococcus thermophilus M17PTZA496. Viruses 2018; 11:v11010007. [PMID: 30583530 PMCID: PMC6356513 DOI: 10.3390/v11010007] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 12/14/2018] [Accepted: 12/19/2018] [Indexed: 12/26/2022] Open
Abstract
Streptococcus thermophilus is considered one of the most important species for the dairy industry. Due to their diffusion in dairy environments, bacteriophages can represent a threat to this widely used bacterial species. Despite the presence of a CRISPR-Cas system in the S. thermophilus genome, some lysogenic strains harbor cryptic prophages that can increase the phage-host resistance defense. This characteristic was identified in the dairy strain S. thermophilus M17PTZA496, which contains two integrated prophages 51.8 and 28.3 Kb long, respectively. In the present study, defense mechanisms, such as a lipoprotein-encoding gene and Siphovirus Gp157, the last associated to the presence of a noncoding viral DNA element, were identified in the prophage M17PTZA496 genome. The ability to overexpress genes involved in these defense mechanisms under specific stressful conditions, such as phage attack, has been demonstrated. Despite the addition of increasing amounts of Mitomycin C, M17PTZA496 was found to be non-inducible. However, the transcriptional activity of the phage terminase large subunit was detected in the presence of the antagonist phage vB_SthS-VA460 and of Mitomycin C. The discovery of an additional immune mechanism, associated with bacteriophage-insensitive strains, is of utmost importance, for technological applications and industrial processes. To our knowledge, this is the first study reporting the capability of a prophage integrated into the S. thermophilus genome expressing different phage defense mechanisms. Bacteriophages are widespread entities that constantly threaten starter cultures in the dairy industry. In cheese and yogurt manufacturing, the lysis of Streptococcus thermophilus cultures by viral attacks can lead to huge economic losses. Nowadays S. thermophilus is considered a well-stablished model organism for the study of natural adaptive immunity (CRISPR-Cas) against phage and plasmids, however, the identification of novel bacteriophage-resistance mechanisms, in this species, is strongly desirable. Here, we demonstrated that the presence of a non-inducible prophage confers phage-immunity to an S. thermophilus strain, by the presence of ltp and a viral noncoding region. S. thermophilus M17PTZA496 arises as an unconventional model to study phage resistance and potentially represents an alternative starter strain for dairy productions.
Collapse
Affiliation(s)
- Vinícius da Silva Duarte
- Department of Microbiology, Universidade Federal de Viçosa, Av. Peter Henry Rolfs, s/n, Campus Universitário, Viçosa-MG 36570-900, Brazil.
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro, Italy.
| | - Sabrina Giaretta
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro, Italy.
| | | | - Laura Treu
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro, Italy.
- Department of Biology, University of Padova, 35121 Padova, Italy.
| | - Andrea Armani
- Venetian Institute of Molecular Medicine, 35129 Padova, Italy.
| | - Armin Tarrah
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro, Italy.
| | | | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro, Italy.
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, 35020 Legnaro, Italy.
| |
Collapse
|
16
|
Tarrah A, de Castilhos J, Rossi RC, Duarte VDS, Ziegler DR, Corich V, Giacomini A. In vitro Probiotic Potential and Anti-cancer Activity of Newly Isolated Folate-Producing Streptococcus thermophilus Strains. Front Microbiol 2018; 9:2214. [PMID: 30283428 PMCID: PMC6156529 DOI: 10.3389/fmicb.2018.02214] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Accepted: 08/30/2018] [Indexed: 12/12/2022] Open
Abstract
Most probiotic strains commercially available today are lactic acid bacteria. Within this functional group, Streptococcus thermophilus is a thermophilic species widely used as starter culture for a huge number of dairy products. Besides being rapid acidifiers, many S. thermophilus strains are able to produce and release folate during growth but, unfortunately, they are seriously impaired during passage through the human gastrointestinal tract. In this work, we studied eight S. thermophilus strains isolated from dairy environments in Italy, which already had shown good technological properties, to evaluate their possible probiotic potential and cytotoxicity against cancer cells in vitro. All strains were also evaluated for some health-related properties such as susceptibility to most common antibiotics, hemolytic activity, resistance to simulated gastrointestinal conditions, bile salts hydrolytic activity, production of folate, adhesion to HT-29 human colorectal adenocarcinoma cells and cytotoxic activity against cancer cells and production of biogenic amines. Results revealed that two fast acidifying S. thermophilus strains were found to possess in vitro probiotic properties along with anticancer activity and production of folate. These properties resulted similar and, in some cases, superior to those of Lactobacillus rhamnosus GG, a well-known commercial probiotic strain. These findings encourage further in vivo studies to evaluate the actual health benefits of these strains on the human host.
Collapse
Affiliation(s)
- Armin Tarrah
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Padua, Italy
| | - Juliana de Castilhos
- Department of Nutrition, Universidade do Vale do Rio dos Sinos, São Leopoldo, Brazil
| | | | | | | | - Viviana Corich
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Padua, Italy
| | - Alessio Giacomini
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Padua, Italy
| |
Collapse
|