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Tabanelli G, Vernocchi P, Patrignani F, Del Chierico F, Putignani L, Vinderola G, Reinheimer JA, Gardini F, Lanciotti R. Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli. Front Microbiol 2015; 6:1006. [PMID: 26441931 PMCID: PMC4585067 DOI: 10.3389/fmicb.2015.01006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2015] [Accepted: 09/07/2015] [Indexed: 11/23/2022] Open
Abstract
Applying sub-lethal levels of high-pressure homogenization (HPH) to lactic acid bacteria has been proposed as a method of enhancing some of their functional properties. Because the principal targets of HPH are the cell-surface structures, the aim of this study was to examine the effect of sub-lethal HPH treatment on the outermost cellular structures and the proteomic profiles of two known probiotic bacterial strains. Moreover, the effect of HPH treatment on the metabolism of probiotic cells within a dairy product during its refrigerated storage was investigated using SPME-GC-MS. Transmission electron microscopy was used to examine the microstructural changes in the outermost cellular structures due to HPH treatment. These alterations may be involved in the changes in some of the technological and functional properties of the strains that were observed after pressure treatment. Moreover, the proteomic profiles of the probiotic strains treated with HPH and incubated at 37°C for various periods showed different peptide patterns compared with those of the untreated cells. In addition, there were differences in the peaks that were observed in the low-mass spectral region (2000–3000 Da) of the spectral profiles of the control and treated samples. Due to pressure treatment, the volatile-molecule profiles of buttermilk inoculated with treated or control cells and stored at 4°C for 30 days exhibited overall changes in the aroma profile and in the production of molecules that improved its sensory profile, although the two different species imparted specific fingerprints to the product. The results of this study will contribute to understanding the changes that occur in the outermost cellular structures and the metabolism of LAB in response to HPH treatment. The findings of this investigation may contribute to elucidating the relationships between these changes and the alterations of the technological and functional properties of LAB induced by pressure treatment.
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Affiliation(s)
- Giulia Tabanelli
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna Cesena, Italy
| | - Pamela Vernocchi
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna Cesena, Italy ; Unit of Metagenomics, Bambino Gesù Children's Hospital, IRCCS Rome, Italy
| | - Francesca Patrignani
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna - Sede di Cesena Cesena, Italy
| | | | - Lorenza Putignani
- Unit of Metagenomics, Bambino Gesù Children's Hospital, IRCCS Rome, Italy ; Unit of Parasitology, Bambino Gesù Children's Hospital, IRCCS Rome, Italy
| | - Gabriel Vinderola
- Facultad de Ingeniería Química, Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Universidad Nacional del Litoral Santa Fe, Argentina
| | - Jorge A Reinheimer
- Facultad de Ingeniería Química, Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Universidad Nacional del Litoral Santa Fe, Argentina
| | - Fausto Gardini
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna Cesena, Italy ; Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna - Sede di Cesena Cesena, Italy
| | - Rosalba Lanciotti
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna Cesena, Italy ; Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna - Sede di Cesena Cesena, Italy
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Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice. Int J Food Microbiol 2013; 160:273-81. [DOI: 10.1016/j.ijfoodmicro.2012.10.021] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2012] [Revised: 10/03/2012] [Accepted: 10/08/2012] [Indexed: 11/21/2022]
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