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Chen B, Wang X, Zhang J, Wang L. Peptidomics-based study of antihypertensive activity: discovery of novel ACE inhibiting peptides from peanut yogurt. Food Funct 2024; 15:6705-6716. [PMID: 38832529 DOI: 10.1039/d4fo00299g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2024]
Abstract
Studies have confirmed that yogurt has the activity of regulating blood pressure because it is rich in probiotic-fermented food-derived active peptides. There are also studies on angiotensin-converting enzyme inhibition (ACEI) peptide milk, but the bioactive molecules in it are still unclear. Therefore, in this study, we developed a peanut yogurt with ACEI activity, analyzed 1877 differential peptides and their antihypertensive pathways before and after fermentation using peptidomics, and identified three peptides (FLPYPY, QPPPSPPPFL and APFPEVFGK) with potential antihypertensive activity using molecular docking and chemical synthesis techniques. These results first elucidated the relationship between peanut yogurt peptides and antihypertensive function, demonstrated the benefits of peanut yogurt, and provided a theoretical basis for the application of probiotic fermented plant yogurt in health care.
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Affiliation(s)
- Baiyan Chen
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Xiaoying Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Jiuyan Zhang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Li Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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2
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Liu Y, Wang S, Wang L, Lu H, Zhang T, Zeng W. Characterization of Genomic, Physiological, and Probiotic Features of Lactiplantibacillus plantarum JS21 Strain Isolated from Traditional Fermented Jiangshui. Foods 2024; 13:1082. [PMID: 38611386 PMCID: PMC11011416 DOI: 10.3390/foods13071082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 03/25/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
This study aimed to understand the genetic and metabolic traits of a Lactiplantibacillus plantarum JS21 strain and its probiotic abilities through laboratory tests and computer analysis. L. plantarum JS21 was isolated from a traditional fermented food known as "Jiangshui" in Hanzhong city. In this research, the complete genetic makeup of JS21 was determined using Illumina and PacBio technologies. The JS21 genome consisted of a 3.423 Mb circular chromosome and five plasmids. It was found to contain 3023 protein-coding genes, 16 tRNA genes, 64 rRNA operons, 40 non-coding RNA genes, 264 pseudogenes, and six CRISPR array regions. The GC content of the genome was 44.53%. Additionally, the genome harbored three complete prophages. The evolutionary relationship and the genome collinearity of JS21 were compared with other L. plantarum strains. The resistance genes identified in JS21 were inherent. Enzyme genes involved in the Embden-Meyerhof-Parnas (EMP) and phosphoketolase (PK) pathways were detected, indicating potential for facultative heterofermentative pathways. JS21 possessed bacteriocins plnE/plnF genes and genes for polyketide and terpenoid assembly, possibly contributing to its antibacterial properties against Escherichia coli (ATCC 25922), Escherichia coli (K88), Staphylococcus aureus (CMCC 26003), and Listeria monocytogenes (CICC 21635). Furthermore, JS21 carried genes for Na+/H+ antiporters, F0F1 ATPase, and other stress resistance genes, which may account for its ability to withstand simulated conditions of the human gastrointestinal tract in vitro. The high hydrophobicity of its cell surface suggested the potential for intestinal colonization. Overall, L. plantarum JS21 exhibited probiotic traits as evidenced by laboratory experiments and computational analysis, suggesting its suitability as a dietary supplement.
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Affiliation(s)
- Yang Liu
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (Y.L.); (W.Z.)
| | - Shanshan Wang
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (Y.L.); (W.Z.)
- QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Shaanxi University of Technology, Hanzhong 723001, China
| | - Ling Wang
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (Y.L.); (W.Z.)
- Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, Shaanxi University of Technology, Hanzhong 723001, China
- Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, Shaanxi University of Technology, Hanzhong 723001, China
| | - Hongzhao Lu
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (Y.L.); (W.Z.)
- Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, Shaanxi University of Technology, Hanzhong 723001, China
- Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, Shaanxi University of Technology, Hanzhong 723001, China
| | - Tao Zhang
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (Y.L.); (W.Z.)
- Qinba State Key Laboratory of Biological Resources and Ecological Environment, Shaanxi University of Technology, Hanzhong 723001, China
- Shaanxi Province Key Laboratory of Bio-Resources, Shaanxi University of Technology, Hanzhong 723001, China
| | - Wenxian Zeng
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (Y.L.); (W.Z.)
- Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, Shaanxi University of Technology, Hanzhong 723001, China
- Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, Shaanxi University of Technology, Hanzhong 723001, China
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3
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Zhang Y, Zhang C, Wang J, Wen Y, Li H, Liu X. The investigation of soybean protein isolates and soybean peptides assisting Lactobacillus plantarum K25 to inhibit Escherichia coli. Curr Res Food Sci 2023; 8:100662. [PMID: 38188652 PMCID: PMC10767262 DOI: 10.1016/j.crfs.2023.100662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 11/08/2023] [Accepted: 12/10/2023] [Indexed: 01/09/2024] Open
Abstract
Soybean protein isolates and their hydrolysates are considered as one of the most high-quality proteins among plant proteins, and current research has shown that they have potential probiotic functions. The purpose of this study was to investigate the effects of digested soybean protein isolates (dSPI) and digested soybean peptides (dPEP) on L. plantarum K25 alone and the two bacteria when co-cultured with E. coli. It showed that dSPI and dPEP promoted the growth and metabolism of L. plantarum K25, and dSPI had a better effect. Besides, dSPI and dPEP still promoted the growth and organic acid secretion of L. plantarum K25 when co-cultured with E. coli, and the dPEP treatment was more effective than dSPI. Moreover, dSPI and dPEP reduced the survival rate of E. coli when co-cultured with L. plantarum K25. These results to some extent explained the cooperation of dSPI and dPEP with L. plantarum K25 to produce acid thereby weaken the growth of E. coli.
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Affiliation(s)
- Yinxiao Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, China
| | - Chi Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, China
| | - Jingyi Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, China
| | - Yanchao Wen
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, China
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, China
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, China
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Promrug D, Wittayacom K, Nathapanan N, Dong HT, Thongyoo P, Unajak S, Reamtong O, Boonyuen U, Aroonnual A, Shioda T, Thirapanmethee K, Arthan D. Cocultures of Enterococcus faecium and Aeromonas veronii Induce the Secretion of Bacteriocin-like Substances against Aeromonas. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:16194-16203. [PMID: 37779478 PMCID: PMC10623555 DOI: 10.1021/acs.jafc.3c04019] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 08/22/2023] [Accepted: 09/08/2023] [Indexed: 10/03/2023]
Abstract
Lactic acid bacteria (LAB) were screened from Lutjanus russellii (red sea bass), and their antimicrobial activities were evaluated against two Aeromonas species isolated from the Nile tilapia, namely, Aeromonas veronii (AV) and Aeromonas jandaei (AJ). Three LAB isolates, Enterococcus faecium MU8 (EF_8), Enterococcus faecalis MU2 (EFL_2), and E. faecalis MU9 (EFL_9), were found to inhibit both AV and AJ; however, their cell-free supernatant (CFS) did not do so. Interestingly, bacteriocin-like substances (BLS) induced by cocultures of EF_8 with AV exhibited the highest antimicrobial activity against both Aeromonas sp. The size of BLS was less than 1.0 kDa; the purified BLS were susceptible to proteinase K digestion, indicating that they are peptides. BLS contained 13 identified peptides derived from E. faecium, as determined by liquid chromatography-tandem mass spectrometry. Cocultures of Gram-positive-producing and -inducing LAB strains have been used to increase bacteriocin yields. To our knowledge, this is the first report describing inducible BLS produced by cocultures of Gram-positive-producing and Gram-negative-inducing strains.
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Affiliation(s)
- Dusit Promrug
- Department
of Tropical Nutrition and Food Science, Faculty of Tropical Medicine, Mahidol University, Bangkok 10400, Thailand
| | - Kanjana Wittayacom
- Faculty
of Allied Health Science, Burapha University, 169 Long Had Bangsaen Rd, Saen Suk,
ChonBuri District, ChonBuri 20131, Thailand
| | - Nantipan Nathapanan
- Faculty
of Allied Health Science, Burapha University, 169 Long Had Bangsaen Rd, Saen Suk,
ChonBuri District, ChonBuri 20131, Thailand
| | - Ha Thanh Dong
- Aquaculture
and Aquatic Resources Program, Department of Food, Agriculture and
Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, Khlong Nueng 12120, Thailand
| | - Panumart Thongyoo
- Department
of Chemistry, Faculty of Science and Technology, Thammasat University, Phaholyothin Road, Klong Nung District, Klong
Luang, Phatum Thani 12120, Thailand
| | - Sasimanas Unajak
- Department
of Biochemistry, Faculty of Science, Kasetsat
University, Chatuchak, Bangkok 10903, Thailand
| | - Onrapak Reamtong
- Department
of Molecular Tropical Medicine and Genetics, Faculty of Tropical Medicine, Mahidol University, Bangkok 10400, Thailand
| | - Usa Boonyuen
- Department
of Molecular Tropical Medicine and Genetics, Faculty of Tropical Medicine, Mahidol University, Bangkok 10400, Thailand
| | - Amornrat Aroonnual
- Department
of Tropical Nutrition and Food Science, Faculty of Tropical Medicine, Mahidol University, Bangkok 10400, Thailand
| | - Tatsuo Shioda
- Department
of Viral Infections, Research Institute for Microbial Diseases, Osaka University, 3-1 Yamadaoka, Suita, Osaka 565-087, Japan
| | - Krit Thirapanmethee
- Department
of Microbiology, Faculty of Pharmacy, Mahidol
University. 447 Sri-Ayuthaya, Rajathevi, Bangkok 10400, Thailand
| | - Dumrongkiet Arthan
- Department
of Tropical Nutrition and Food Science, Faculty of Tropical Medicine, Mahidol University, Bangkok 10400, Thailand
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5
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Fan X, Shi Z, Xu J, Li C, Li X, Jiang X, Du L, Tu M, Zeng X, Wu Z, Pan D. Characterization of the effects of binary probiotics and wolfberry dietary fiber on the quality of yogurt. Food Chem 2023; 406:135020. [PMID: 36446277 DOI: 10.1016/j.foodchem.2022.135020] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 11/16/2022] [Accepted: 11/18/2022] [Indexed: 11/25/2022]
Abstract
The effects of binary probiotics (Lacticaseibacillus casei CGMCC1.5956 and Lactiplantibacillus plantarum subsp. plantarum CGMCC 1.5953) in conjunction with wolfberry dietary fiber (WDF) on yogurt quality were investigated in this study. d-fructose, β-d-glucose, 6-acetyl-d-glucose, and 1-ketose in WDF significantly improved syneresis, apparent viscosity, and elastic behavior of yogurt. Binary probiotics were more suitable for fermenting WDF yogurt than single probiotics, resulting in a higher viable count (9.39 lg (CFU/mL)) and unique flavor. Binary probiotics can promote the production of tyrosol by L. casei 56 through the tyrosine metabolic pathway, thereby enhancing the resistance of L. casei 56 and L. plantarum 53 to their environment and promoting growth. Pyridine, 2,3,4,5-tetrahydro- and prenol might be responsible for the high odor scores in the sensory evaluation of WDF yogurt prepared using binary probiotics. In summary, combining binary probiotics and WDF can significantly improve yogurt quality and add value to the final product.
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Affiliation(s)
- Xiankang Fan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Zihang Shi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Jue Xu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Chunwei Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Xiefei Li
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China
| | - Xiaoxiao Jiang
- Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Institute of Agricultural Processing and Nutrition, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Lihui Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Maolin Tu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Zhen Wu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
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Gu Y, Zhang B, Tian J, Li L, He Y. Physiology, quorum sensing, and proteomics of lactic acid bacteria were affected by Saccharomyces cerevisiae YE4. Food Res Int 2023; 166:112612. [PMID: 36914328 DOI: 10.1016/j.foodres.2023.112612] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 02/11/2023] [Accepted: 02/14/2023] [Indexed: 02/25/2023]
Abstract
The interaction mode between lactic acid bacteria (LAB) and yeast in a fermentation system directly determines the quality of the products, thus understanding their mode of interaction can improve product quality. The present study investigated the effects of Saccharomyces cerevisiae YE4 on LAB from the perspectives of physiology, quorum sensing (QS), and proteomics. The presence of S. cerevisiae YE4 slowed down the growth of Enterococcus faecium 8-3 but had no significant effect on acid production or biofilm formation. S. cerevisiae YE4 significantly reduced the activity of autoinducer-2 at 19 h in E. faecium 8-3 and at 7-13 h in Lactobacillus fermentum 2-1. Expression of the QS-related genes luxS and pfs was also inhibited at 7 h. Moreover, a total of 107 E. faecium 8-3 proteins differed significantly in coculture with S. cerevisiae YE4-these proteins are involved in metabolic pathways including biosynthesis of secondary metabolites; biosynthesis of amino acids; alanine, aspartate, and glutamate metabolism; fatty acid metabolism; and fatty acid biosynthesis. Among them, proteins involved in cell adhesion, cell wall formation, two-component systems, and ABC transporters were detected. Therefore, S. cerevisiae YE4 might affect the physiological metabolism of E. faecium 8-3 by affecting cell adhesion, cell wall formation, and cell-cell interactions.
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Affiliation(s)
- Yue Gu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010018, China
| | - Baojun Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010018, China
| | - Jianjun Tian
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010018, China
| | - Lijie Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010018, China.
| | - Yinfeng He
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010018, China.
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Selegato DM, Castro-Gamboa I. Enhancing chemical and biological diversity by co-cultivation. Front Microbiol 2023; 14:1117559. [PMID: 36819067 PMCID: PMC9928954 DOI: 10.3389/fmicb.2023.1117559] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 01/06/2023] [Indexed: 02/04/2023] Open
Abstract
In natural product research, microbial metabolites have tremendous potential to provide new therapeutic agents since extremely diverse chemical structures can be found in the nearly infinite microbial population. Conventionally, these specialized metabolites are screened by single-strain cultures. However, owing to the lack of biotic and abiotic interactions in monocultures, the growth conditions are significantly different from those encountered in a natural environment and result in less diversity and the frequent re-isolation of known compounds. In the last decade, several methods have been developed to eventually understand the physiological conditions under which cryptic microbial genes are activated in an attempt to stimulate their biosynthesis and elicit the production of hitherto unexpressed chemical diversity. Among those, co-cultivation is one of the most efficient ways to induce silenced pathways, mimicking the competitive microbial environment for the production and holistic regulation of metabolites, and has become a golden methodology for metabolome expansion. It does not require previous knowledge of the signaling mechanism and genome nor any special equipment for cultivation and data interpretation. Several reviews have shown the potential of co-cultivation to produce new biologically active leads. However, only a few studies have detailed experimental, analytical, and microbiological strategies for efficiently inducing bioactive molecules by co-culture. Therefore, we reviewed studies applying co-culture to induce secondary metabolite pathways to provide insights into experimental variables compatible with high-throughput analytical procedures. Mixed-fermentation publications from 1978 to 2022 were assessed regarding types of co-culture set-ups, metabolic induction, and interaction effects.
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Gu Y, Tian J, Zhang Y, Wu J, He Y. Effect of Saccharomyces cerevisiae cell-free supernatant on the physiology, quorum sensing, and protein synthesis of lactic acid bacteria. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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9
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Effect of single probiotics Lacticaseibacillus casei CGMCC1.5956 and Levilactobacillus brevis CGMCC1.5954 and their combination on the quality of yogurt as fermented milk. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113530] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Meng F, Zhao M, Lu Z. The LuxS/AI-2 system regulates the probiotic activities of lactic acid bacteria. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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11
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Liu G, Nie R, Liu Y, Li X, Duan J, Hao X, Shan Y, Zhang J. Bacillus subtilis BS-15 Effectively Improves Plantaricin Production and the Regulatory Biosynthesis in Lactiplantibacillus plantarum RX-8. Front Microbiol 2022; 12:772546. [PMID: 35154024 PMCID: PMC8837263 DOI: 10.3389/fmicb.2021.772546] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Accepted: 11/11/2021] [Indexed: 01/20/2023] Open
Abstract
Plantaricin is a broad-spectrum bacteriocin produced by Lactiplantibacillus plantarum with significant food industry application potential. It was found that the plantaricin production of L. plantarum RX-8 was enhanced when co-culturing with Bacillus subtilis BS-15. This study, therefore, set out to explore how B. subtilis BS-15 induces biosynthesis of plantaricin. The effect of co-culturing with B. subtilis BS-15 on cell growth, plantaricin production, quorum-sensing (QS) signal molecule PlnA/autoinducer-2 (AI-2) secretion, as well as plantaricin biosynthesis gene cluster and AI-2 synthesis-associated gene expression, was investigated in bacteriocin-producer L. plantarum RX-8. When L. plantarum RX-8 and B. subtilis BS-15 were co-inoculated in Man–Rogosa–Sharp (MRS) for 20 h at an inoculum ratio of 1:1 (106:106 CFU/ml), the greatest plantaricin output (2,048 AU/ml) was obtained, rising by 32-fold compared with the monoculture of L. plantarum RX-8. Additionally, co-culture increased PlnA-inducing activity and AI-2 activity by 8- and 1.14-fold, respectively, over monoculture. RT-qPCR findings generated every 4 h (4–32 h) demonstrated that B. subtilis BS-15 remarkably improved the transcription of plnABCD and plnEF, and increased pfs and luxS transcription, even when using 200 mM D-ribose, a kind of AI-2 inhibitor. Based on the above findings, co-culturing with B. subtilis BS-15 as an environmental stimulus could activate the plantaricin induction via the PlnA-mediated intraspecies QS system and the AI-2-mediated interspecies QS system. Moreover, the inducing effect of PlnA and AI-2 in co-culture was independent. Differential proteomics analysis of B. subtilis BS-15 in co-culture indicated that bacteriocin-inducing regulatory mechanism may be related to flagellar assembly, peptidoglycan biosynthesis, anaerobic respiration, glycine cleavage system, or thiamin pyrophosphate biosynthesis.
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12
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Zhao L, Xie Q, Shi F, Liang S, Chen Q, Evivie SE, Qiu J, Li B, Huo G. Proteolytic activities of combined fermentation with Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 reduce antigenic response to cow milk proteins. J Dairy Sci 2021; 104:11499-11508. [PMID: 34454765 DOI: 10.3168/jds.2021-20668] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Accepted: 06/20/2021] [Indexed: 12/27/2022]
Abstract
Cow milk protein is one of the leading food allergens. This study aimed to develop an effective method for reducing milk sensitization by evaluating antigenicity of fermented skim milk protein using Lactobacillus helveticus KLDS 1.8701, Lactobacillus plantarum KLDS 1.0386, and a combination of both strains. The proteolytic systems of strains in terms of genotype and phenotype are characterized by complete genome sequence, and evaluation the antigenicity of skim milk proteins was determined by ELISA and liquid chromatography with tandem mass spectrometry. Our results showed that the genomes encoded a variety of peptidase genes. For fermented skim milk, the degree of hydrolysis of the combined strains was higher than that of individual strain. Electrophoresis showed that the band color density of α-casein (α-CN) by fermentation of the combined strains was reduced when compared with control group. The fermentation process of the combined strains inhibited α-CN, β-lactoglobulin, and α-lactalbumin antigenicity by 69.13, 36.10, and 20.92, respectively. Major allergic epitopes of α-CN and β-lactoglobulin were cleaved by abundant proteases of combined strains. In all, this study showed that the fermentation process involving both L. helveticus and L. plantarum strains could reduce cow milk protein allergenicity through the combination of cell-envelope proteinase and peptidase on α-CN.
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Affiliation(s)
- Lina Zhao
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Qinggang Xie
- Heilongjiang Feihe Dairy Co., Ltd., Qiqihaer 164800, China
| | - Fengyi Shi
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Shengnan Liang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Qingxue Chen
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Smith Etareri Evivie
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China; Department of Food Science and Human Nutrition, University of Benin, Benin City 300001, Nigeria; Department of Animal Science, University of Benin, Benin City 300001, Nigeria
| | - Ji Qiu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Bailiang Li
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.
| | - Guicheng Huo
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.
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Ye Z, Jiang B, Gao D, Ping W, Ge J. Bacillus spp. increase the Paracin 1.7 titer of L. paracasei HD1.7 in sauerkraut juice: Emphasis on the influence of inoculation conditions on the symbiotic relationship. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111443] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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14
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LuxS-mediated quorum sensing system in Lactobacillus plantarum NMD-17 from koumiss: induction of plantaricin MX in co-cultivation with certain lactic acid bacteria. Folia Microbiol (Praha) 2021; 66:855-871. [PMID: 34191226 DOI: 10.1007/s12223-021-00890-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Accepted: 06/10/2021] [Indexed: 10/21/2022]
Abstract
A bacteriocin termed plantaricin MX with a broad antimicrobial spectrum was produced by Lactobacillus plantarum NMD-17, which was isolated from Inner Mongolia traditional koumiss of china. Among 300 strains of lactic acid bacteria (LAB) belonging to the genera Lactococcus, Lactobacillus, Streptococcus, Leuconostoc, and Enterococcus, five strains including Lactobacillus reuteri NMD-86, Lactobacillus helveticus NMD-137, Lactococcus lactis NMD-152, Enterococcus faecalis NMD-178, and Enterococcus faecium NMD-219 were revealed to significantly induce the bacteriocin synthesis and greatly increase the cell numbers of Lactobacillus plantarum NMD-17 and activity of AI-2 signaling molecule. Bacteriocin synthesis was not increased by cell-free supernatants and autoclaved cultures of inducing strains, demonstrating that intact cells of inducing strains were essential to the induction of bacteriocin synthesis. The existence of bacteriocin structural plnEF genes and the plnD and luxS genes involved in quorum sensing was confirmed by PCR, and the presence of plnB gene encoding histidine protein kinase was determined by single oligonucleotide nested PCR (Son-PCR). Quantitative real-time PCR demonstrated that plnB, plnD, luxS, plnE, and plnF genes of L. plantarum NMD-17 were upregulated significantly (P < 0.01) in co-cultivation with L. reuteri NMD-86. The results showed that the bacteriocin synthesis of L. plantarum NMD-17 in co-cultivation might have a close relationship with LuxS-mediated quorum sensing system.
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15
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Aljasir SF, D'Amico DJ. The effect of protective cultures on Staphylococcus aureus growth and enterotoxin production. Food Microbiol 2020; 91:103541. [PMID: 32539968 DOI: 10.1016/j.fm.2020.103541] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 04/01/2020] [Accepted: 04/30/2020] [Indexed: 10/24/2022]
Abstract
Staphylococcus aureus is the causative agent of staphylococcal food poisoning and is a common contaminant in milk. Despite efforts to control S. aureus, recalls and outbreaks continue to occur, highlighting the need for additional interventions. This study determined the potential for protective cultures (PC) that are commercially available to producers to control S. aureus growth in raw milk and attenuate virulence by impeding staphylococcal enterotoxin (SE) production in raw milk and laboratory medium. Cultures of Hafnia alvei and Lactococcus lactis effectively inhibited S. aureus growth in raw milk to counts ~5 log CFU/mL lower than control when cocultured following a cheesemaking time and temperature profile; two cultures of Lactobacillus plantarum inhibited growth to ~1.5 log CFU/mL less than control. Cocultures of S. aureus with Lc. lactis, H. alvei and Lb. plantarum in raw milk reduced SE levels by 24.9%, 62.4%, and 76%, respectively. Lc. lactis also decreased SE production in raw milk in the absence of PC-mediated growth inhibition. Significant reductions in SE production in the absence of pathogen growth inhibition were also achieved in laboratory medium. Together, these results demonstrate the potential for PCs to inhibit S. aureus growth and impede SE production in the absence of growth inhibition.
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Affiliation(s)
- Sulaiman F Aljasir
- Department of Animal Science, University of Connecticut, U-4163, Agricultural Biotechnology Laboratory, 1390 Storrs Road, Storrs, Connecticut 06269, USA.
| | - Dennis J D'Amico
- Department of Animal Science, University of Connecticut, U-4163, Agricultural Biotechnology Laboratory, 1390 Storrs Road, Storrs, Connecticut 06269, USA.
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Ma J, Yu W, Hou J, Han X, Shao H, Liu Y. Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1751656] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Jiage Ma
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Wei Yu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiue Han
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Hong Shao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Ying Liu
- College of Life Science, Northeast Agricultural University, Harbin, China
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17
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The efficacy of individual and combined commercial protective cultures against Listeria monocytogenes, Salmonella, O157 and non-O157 shiga toxin-producing Escherichia coli in growth medium and raw milk. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106924] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Quorum Sensing Circuits in the Communicating Mechanisms of Bacteria and Its Implication in the Biosynthesis of Bacteriocins by Lactic Acid Bacteria: a Review. Probiotics Antimicrob Proteins 2019; 12:5-17. [DOI: 10.1007/s12602-019-09555-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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19
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Characterization of a broad spectrum bacteriocin produced by Lactobacillus plantarum MXG-68 from Inner Mongolia traditional fermented koumiss. Folia Microbiol (Praha) 2019; 64:821-834. [PMID: 30895557 DOI: 10.1007/s12223-019-00697-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Accepted: 03/11/2019] [Indexed: 10/27/2022]
Abstract
An agar well diffusion assay (AWDA) was used to isolate a high bacteriocin-producing strain with a broad spectrum of antibacterial activity, strain MXG-68, from Inner Mongolia traditional fermented koumiss. Lactobacillus plantarum MXG-68 was identified by morphological, biochemical, and physiological characteristics and 16S rDNA analysis. The production of antibacterial substance followed a growth-interrelated model, starting at the late lag phase of 4 h and arriving at a maximum value in the middle of the stationary phase at 24 h. Antibacterial activity was abolished or decreased in the presence of pepsin, chymotrypsin, trypsin, proteinase, and papain K. The results showed that antibacterial substances produced by L. plantarum MXG-68 were proteinaceous and could thus be classified as the bacteriocin, named plantaricin MXG-68. The molar mass of plantaricin MXG-68 was estimated to be 6.5 kDa, and the amino acid sequence of its N-terminal was determined to be VYGPAGIFNT. The mode of plantaricin MXG-68 action was determined to be bactericidal. Bacteriocin in cell-free supernatant (CFS) at pH 7 was stable at different temperatures (60 °C, 80 °C, 100 °C, 121 °C for 30 min; 4 °C and - 20 °C for 30 days), as well as at pH 2.0-10.0. Antibacterial activity maintained stable after treatment with organic solvents, surfactants, and detergents but increased in response to EDTA. Response surface methodology (RSM) revealed the optimum conditions of bacteriocin production in L. plantarum MXG-68, and the bacteriocin production in medium optimized by RSM was 26.10% higher than that in the basal MRS medium.
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20
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Gutiérrez-Cortés C, Suarez H, Buitrago G, Nero LA, Todorov SD. Enhanced Bacteriocin Production by Pediococcus pentosaceus 147 in Co-culture With Lactobacillus plantarum LE27 on Cheese Whey Broth. Front Microbiol 2018; 9:2952. [PMID: 30559735 PMCID: PMC6286998 DOI: 10.3389/fmicb.2018.02952] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Accepted: 11/16/2018] [Indexed: 01/04/2023] Open
Abstract
The production of bacteriocins by lactic acid bacteria (LAB) has been of wide interest in the food industry due to their potential application in biopreservation. The production of bacteriocins is usually low in single strain fermentation, but can improve when the bacteriocinogenic strain is cultured in association with another bacteria. The present work aims to evaluate the growth and production of bacteriocins by Pediococcus pentosaceus 147 (bacteriocinogenic strain) in co-culture with Lactobacillus plantarum LE27 (inducer strain) using a culture medium based on cheese whey (CW). Strains were inoculated in co-culture in a CW broth at 7.24 Log CFU/mL of initial concentration of P. pentosaceus 147 and incubated at 37°C. Bacteriocin production was measured after 24 h by the critical dilution method, biomass was measured by plating on MRS agar (1% aniline blue), and a mono-culture was used as a control. The titers of bacteriocins produced by P. pentosaceus 147 in mono-culture were 19,200 AU/mL lower than those obtained in co-culture with Lb. plantarum LE27 at 51,200 AU/mL. The effect of adding the inducer strain at different times of incubation (3, 6, 9, and 12 h) was evaluated, with the addition of the induction factor at the beginning of the incubation of P. pentosaceus 147 generating the highest bacteriocin activity. This study shows the potential of inducing bacteriocinogenesis using co-cultures of strains of the genera Pediococcus and Lactobacillus and using alternative substrates such as cheese whey.
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Affiliation(s)
- Carolina Gutiérrez-Cortés
- Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Héctor Suarez
- Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Gustavo Buitrago
- Instituto de Biotecnología, Facultad de Ciencias, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Luis Augusto Nero
- Departamento de Veterinária, Universidade Federal de Viçosa, Viçosa, Brazil
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Zhang J, Yi H, Gong P, Lin K, Chen S, Han X, Zhang L. Adsorption of plantaricin Q7 on montmorillonite and application in feedback regulation of plantaricin Q7 synthesis by Lactobacillus plantarum Q7. Eng Life Sci 2018; 19:57-65. [PMID: 32624956 DOI: 10.1002/elsc.201800086] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2018] [Revised: 10/06/2018] [Accepted: 10/11/2018] [Indexed: 11/11/2022] Open
Abstract
Kieselguhr, bentonite, and montmorillonite were investigated as potential carriers of plantaricin Q7. Highest level of adsorption of plantaricin Q7 was obtained with montmorillonite. Meanwhile, visible inhibition zones were observed against Listeria monocytogenes for montmorillonite adsorbed with plantaricin Q7. Adsorption kinetics showed that the adsorption behaviour followed the pseudo-first-order and Weber's intra-particle diffusion models, suggesting two steps had taken place during the adsorption process. X-ray diffraction assays revealed that plantaricin Q7 was intercalated into the interlayer space of montmorillonites. Electrostatic, hydrogen bonding and hydrophobic interactions proved to play important roles in the mechanisms of interaction between montmorillonite and plantaricin Q7, as shown by infrared spectroscopy analysis. In addition, plantaricin Q7 production was inhibited by feedback regulation with its high concentrations. In order to remove product feedback inhibition in plantaricin Q7 production, a strategy was implemented for its adsorption onto montmorillonite during fermentation. The final plantaricin Q7 output reached 3713.40 IU/mL during fermentation using montmorillonite to adsorb plantaricin Q7, 41.61% higher than that of non- montmorillonite. These results indicate that montmorillonites are suitable carriers for plantaricin Q7 adsorption, and the adsorption of plantaricin Q7 onto montmorillonite during fermentation could be a good method to increase final plantaricin Q7 production.
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Affiliation(s)
- Jianming Zhang
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin Heilongjiang P. R. China
| | - Huaxi Yi
- College of Food Science and Engineering Ocean University of China Qingdao Shandong P. R. China
| | - Pimin Gong
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin Heilongjiang P. R. China
| | - Kai Lin
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin Heilongjiang P. R. China
| | - Shiwei Chen
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin Heilongjiang P. R. China
| | - Xue Han
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin Heilongjiang P. R. China
| | - Lanwei Zhang
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin Heilongjiang P. R. China.,College of Food Science and Engineering Ocean University of China Qingdao Shandong P. R. China
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22
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Li J, Yang X, Shi G, Chang J, Liu Z, Zeng M. Cooperation of lactic acid bacteria regulated by the AI-2/LuxS system involve in the biopreservation of refrigerated shrimp. Food Res Int 2018; 120:679-687. [PMID: 31000286 DOI: 10.1016/j.foodres.2018.11.025] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2018] [Revised: 10/15/2018] [Accepted: 11/13/2018] [Indexed: 11/16/2022]
Abstract
Litopenaeus vannamei is an extremely perishable food because of rapid microbial growth and chemical degradation after harvesting. Biopreservation is a food preservation technology based on the addition of "positive" bacteria to kill or prevent the growth of undesirable microorganisms. In this study, the cooperation between lactic acid bacteria (LAB) strains (Lactobacillus plantarum AB-1 and Lactobacillus casei) regulated by the AI-2/LuxS was investigated in vitro and on shrimp. The antimicrobial activity of L. plantarum AB-1 was significantly increased in the co-culture compared with the mono-culture in vitro, and the transcription of the quorum sensing luxS gene and bacteriocin regulatory operons (plnB and plnC) in L. plantarum AB-1 were also significantly increased in co-culture (P < .05), indicating cooperation and that the production of bacteriocin in L. plantarum AB-1 might be related to the LuxS/AI-2 quorum sensing (QS) system. The results were confirmed by adding the exogenous AI-2 molecule signal to L. plantarum AB-1 in vitro. In the on shrimp experiments, the spoilage organisms (mainly Shewanella baltica) in shrimp samples were significantly inhibited after co-inoculation with L. plantarum AB-1 and L. casei, and the values of total volatile basic nitrogen (TVB-N) and pH in co-inoculated shrimp were also significantly decreased (P < .05). In addition, the AI-2 activities in co-inoculated shrimp were significantly higher during refrigerated storage. The results suggest that the cooperation and bacteriocin production of lactic acid bacteria might by regulated by the AI-2/LuxS system, and the co-inoculation of L. plantarum AB-1 and L. casei in shrimp is an effective strategy for biopreservation of shrimp.
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Affiliation(s)
- Jianpeng Li
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Xiaoyuan Yang
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Guocui Shi
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Jing Chang
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China.
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China.
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23
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Role of luxS in Stress Tolerance and Adhesion Ability in Lactobacillus plantarum KLDS1.0391. BIOMED RESEARCH INTERNATIONAL 2018; 2018:4506829. [PMID: 29651434 PMCID: PMC5832066 DOI: 10.1155/2018/4506829] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 11/01/2017] [Accepted: 11/20/2017] [Indexed: 12/17/2022]
Abstract
Lactobacillus plantarum, a probiotic, has a high survival rate and high colonization ability in the gastrointestinal tract. Tolerance to the gastrointestinal environment and adhesion to intestinal epithelial cells by some Lactobacillus species (excluding L. plantarum) are related to luxS/AI-2. Here, the role of luxS in tolerance to simulated digestive juice (SDJ) and adhesion to Caco-2 cells by L. plantarum KLDS1.0391 (hereafter, KLDS1.0391) was investigated. The KLDS1.0391 luxS mutant strain was constructed by homologous recombination. When luxS was deleted, acid and bile salt tolerance and survival rates in SDJ significantly decreased (p < 0.05 for all). The ability of the luxS deletion strain to adhere to Caco-2 cells was markedly lower than that of the wild-type strain (p < 0.05). The ability of the luxS mutant strain to adhere (competition, exclusion, and displacement) to Escherichia coli ATCC 25922 was significantly lower than that of the wild-type strain (p < 0.05 for all). A significant decrease was noted only in the exclusion adhesion inhibition of the luxS mutant strain to Salmonella typhimurium ATCC 14028 (p < 0.05). These results indicate that the luxS gene plays an important role in the gastrointestinal environment tolerance and adhesion ability of KLDS1.0391.
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24
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Jia FF, Pang XH, Zhu DQ, Zhu ZT, Sun SR, Meng XC. Role of the luxS gene in bacteriocin biosynthesis by Lactobacillus plantarum KLDS1.0391: A proteomic analysis. Sci Rep 2017; 7:13871. [PMID: 29066774 PMCID: PMC5654829 DOI: 10.1038/s41598-017-13231-4] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Accepted: 09/20/2017] [Indexed: 11/18/2022] Open
Abstract
Certain probiotic species of lactic acid bacteria, especially Lactobacillus plantarum, regulate bacteriocin synthesis through quorum sensing (QS) systems. In this study, we aimed to investigate the luxS-mediated molecular mechanisms of QS during bacteriocin synthesis by L. plantarum KLDS1.0391. In the absence of luxS, the ‘spot-on-the-lawn’ method showed that the bacteriocin production by L. plantarum KLDS1.0391 significantly decreased upon co-cultivation with L. helveticus KLDS1.9207 (P < 0.01) but did not change significantly when mono-cultivated. Furthermore, liquid chromatography-electrospray ionization tandem mass spectrometry analysis showed that, as a response to luxS deletion, L. plantarum KLDS1.0391 altered the expression level of proteins involved in carbohydrate metabolism, amino acid metabolism, fatty acid synthesis and metabolism, and the two-component regulatory system. In particular, the sensor histidine kinase AgrC (from the two-component system, LytTR family) was expressed differently between the luxS mutant and the wild-type strain during co-cultivation, whereas no significant differences in proteins related to bacteriocin biosynthesis were found upon mono-cultivation. In summary, we found that the production of bacteriocin was regulated by carbohydrate metabolism, amino acid metabolism, fatty acid synthesis and metabolism, and the two-component regulatory system. Furthermore, our results demonstrate the role of luxS-mediated molecular mechanisms in bacteriocin production.
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Affiliation(s)
- Fang-Fang Jia
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.,Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, 150030, China
| | - Xue-Hui Pang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.,Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, 150030, China
| | - De-Quan Zhu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.,Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, 150030, China.,College of Life Sciences, Jiamusi University, Jiamusi, 154007, China
| | - Zong-Tao Zhu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.,Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, 150030, China
| | - Si-Rui Sun
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.,Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, 150030, China
| | - Xiang-Chen Meng
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China. .,Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, 150030, China.
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25
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Man L, Xiang D, Wang L, Zhang W, Wang X, Qi G. Stress-responsive gene RsICE1 from Raphanus sativus increases cold tolerance in rice. PROTOPLASMA 2017; 254:945-956. [PMID: 27473592 DOI: 10.1007/s00709-016-1004-9] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Accepted: 07/12/2016] [Indexed: 05/21/2023]
Abstract
The ICE1 transcription factor plays a critical role in plant cold tolerance via triggering CBF/DREB1 cold-regulated signal networks. In this work, a novel MYC-type ICE1-like gene, RsICE1, was isolated from radish (Raphanus sativus L.), and its function in cold tolerance was characterized in rice. The RsICE1 gene was expressed constitutively with higher transcriptional levels in the roots and stems of radish seedlings. The NaCl, cold, and ABA treatments could significantly upregulate RsICE1 expression levels, but dehydration stress had a weak effect on its expression. Ectopic expression of the RsICE1 gene in rice conferred enhanced tolerance to low-temperature stress grounded on a higher survival rate, higher accumulation of soluble sugars and free proline content, a decline in electrolyte leakage and MDA levels, and higher chlorophyll levels relative to control plants. OsDREBL and OsTPP1, downstream cold-regulated genes, were remarkably upregulated at transcription levels in rice overexpressing RsICE1 under low-temperature stress, which indicated that RsICE1 was involved in CBF/DREB1 cold-regulated signal networks. Overall, the above data showed that RsICE1 played an active role in improving rice cold tolerance, most likely resulting from the upregulation of OsDREBL and OsTPP1 expression levels by interacting with the RsICE1 gene under low-temperature stress.
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Affiliation(s)
- Lili Man
- Hei Long Jiang Agricultural Economy Vocational College, 157041, Mudanjiang, China
| | - Dianjun Xiang
- Hei Long Jiang Agricultural Economy Vocational College, 157041, Mudanjiang, China.
| | - Lina Wang
- Daqing Branch of Heilongjiang Academy of Agricultural Sciences, 163319, Daqing, China
| | - Weiwei Zhang
- Mudanjiang Branch of Heilongjiang Academy of Agricultural Sciences, 157041, Mudanjiang, China
| | - Xiaodong Wang
- Mudanjiang Branch of Heilongjiang Academy of Agricultural Sciences, 157041, Mudanjiang, China
| | - Guochao Qi
- Daqing Branch of Heilongjiang Academy of Agricultural Sciences, 163319, Daqing, China
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26
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Monedero V, Revilla-Guarinos A, Zúñiga M. Physiological Role of Two-Component Signal Transduction Systems in Food-Associated Lactic Acid Bacteria. ADVANCES IN APPLIED MICROBIOLOGY 2017; 99:1-51. [PMID: 28438266 DOI: 10.1016/bs.aambs.2016.12.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Two-component systems (TCSs) are widespread signal transduction pathways mainly found in bacteria where they play a major role in adaptation to changing environmental conditions. TCSs generally consist of sensor histidine kinases that autophosphorylate in response to a specific stimulus and subsequently transfer the phosphate group to their cognate response regulators thus modulating their activity, usually as transcriptional regulators. In this review we present the current knowledge on the physiological role of TCSs in species of the families Lactobacillaceae and Leuconostocaceae of the group of lactic acid bacteria (LAB). LAB are microorganisms of great relevance for health and food production as the group spans from starter organisms to pathogens. Whereas the role of TCSs in pathogenic LAB (most of them belonging to the family Streptococcaceae) has focused the attention, the roles of TCSs in commensal LAB, such as most species of Lactobacillaceae and Leuconostocaceae, have been somewhat neglected. However, evidence available indicates that TCSs are key players in the regulation of the physiology of these bacteria. The first studies in food-associated LAB showed the involvement of some TCSs in quorum sensing and production of bacteriocins, but subsequent studies have shown that TCSs participate in other physiological processes, such as stress response, regulation of nitrogen metabolism, regulation of malate metabolism, and resistance to antimicrobial peptides, among others.
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Affiliation(s)
- Vicente Monedero
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Spain
| | | | - Manuel Zúñiga
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Spain
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27
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Chanos P, Mygind T. Co-culture-inducible bacteriocin production in lactic acid bacteria. Appl Microbiol Biotechnol 2016; 100:4297-308. [DOI: 10.1007/s00253-016-7486-8] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2015] [Revised: 03/16/2016] [Accepted: 03/17/2016] [Indexed: 10/22/2022]
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28
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Delavenne E, Cliquet S, Trunet C, Barbier G, Mounier J, Le Blay G. Characterization of the antifungal activity of Lactobacillus harbinensis K.V9.3.1Np and Lactobacillus rhamnosus K.C8.3.1I in yogurt. Food Microbiol 2014; 45:10-7. [PMID: 25481057 DOI: 10.1016/j.fm.2014.04.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2013] [Revised: 04/29/2014] [Accepted: 04/29/2014] [Indexed: 01/19/2023]
Abstract
Few antifungal protective cultures adapted to fermented dairy products are commercially available because of the numerous constraints linked to their market implementation. Consumer's demand for naturally preserved food products is growing and the utilization of lactic acid bacteria is a promising way to achieve this goal. In this study, using a 2(5-1) factorial fractional design, we first evaluated the effects of fermentation time, of initial sucrose concentration and of the initial contamination amount of a spoilage yeast, on antifungal activities of single and mixed cultures of Lactobacillus rhamnosus K.C8.3.1I and Lactobacillus harbinensis K.V9.3.1Np in yogurt. L. harbinensis K.V9.3.1Np, the most relevant strain with regard to antifungal activity was then studied to determine its minimal inhibitory inoculation rate, its antifungal stability during storage and its impact on yogurt organoleptic properties. We showed that L. harbinensis K.V9.3.1Np maintained a stable antifungal activity over time, which was not affected by initial sucrose, nor by a reduction of the fermentation time. This inhibitory activity was an all-or-nothing phenomenon. Once L. harbinensis K.V9.3.1Np reached a population of ∼ 2.5 × 10(6) cfu/g of yogurt at the time of contamination, total inhibition of the yeast was achieved. We also showed that an inoculation rate of 5 × 10(6) cfu/ml in milk had no detrimental effect on yogurt organoleptic properties. In conclusion, L. harbinensis K.V9.3.1Np is a promising antifungal bioprotective strain for yogurt preservation.
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Affiliation(s)
- Emilie Delavenne
- Université de Brest, UEB, EA3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, SFR148 ScInBioS, ESIAB, Technopôle de Brest-Iroise, Plouzané, France
| | - Sophie Cliquet
- Université de Brest, UEB, EA3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, SFR148 ScInBioS, ESIAB, Technopôle de Brest-Iroise, Plouzané, France
| | - Clément Trunet
- Université de Brest, UEB, EA3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, SFR148 ScInBioS, ESIAB, Technopôle de Brest-Iroise, Plouzané, France
| | - Georges Barbier
- Université de Brest, UEB, EA3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, SFR148 ScInBioS, ESIAB, Technopôle de Brest-Iroise, Plouzané, France
| | - Jérôme Mounier
- Université de Brest, UEB, EA3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, SFR148 ScInBioS, ESIAB, Technopôle de Brest-Iroise, Plouzané, France
| | - Gwenaëlle Le Blay
- Université de Brest, UEB, EA3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, SFR148 ScInBioS, ESIAB, Technopôle de Brest-Iroise, Plouzané, France; Université de Brest, UEB, Institut Universitaire Européen de la Mer (IUEM) - UMR UBO, CNRS, IFREMER 6197, Laboratoire de Microbiologie des Environnements Extrêmes (LMEE), Place Nicolas Copernic, Plouzané, France.
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Geria M, Caridi A. Methods to assess lactic acid bacteria diversity and compatibility in food. ACTA ALIMENTARIA 2014. [DOI: 10.1556/aalim.43.2014.1.10] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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