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Canon F, Briard-Bion V, Jardin J, Thierry A, Gagnaire V. Positive Interactions Between Lactic Acid Bacteria Could Be Mediated by Peptides Containing Branched-Chain Amino Acids. Front Microbiol 2022; 12:793136. [PMID: 35087496 PMCID: PMC8789265 DOI: 10.3389/fmicb.2021.793136] [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: 10/11/2021] [Accepted: 12/20/2021] [Indexed: 11/22/2022] Open
Abstract
Lactic acid bacteria (LAB) are responsible for the sanitary, organoleptic, and health properties of most fermented products. Positive interactions between pairs of LAB strains, based on nitrogen dependencies, were previously demonstrated. In a chemically defined medium, using milk and lupin proteins as sole nitrogen source, two proteolytic strains were able to sustain the growth of non-proteolytic strains, but one did not. The objective of the present study was, thus, to determine which specific peptides were implicated in the positive interactions observed. Peptides produced and involved in the bacterial interactions were quantified using tandem mass spectrometry (LC-MS/MS). About 2,000 different oligopeptides ranging from 6 to more than 50 amino acids in length were identified during the time-course of the experiment. We performed a clustering approach to decipher the differences in peptide production during fermentation by the three proteolytic strains tested. We also performed sequence alignments on parental proteins and identified the cleavage site profiles of the three bacterial strains. Then, we characterized the peptides that were used by the non-proteolytic strains in monocultures. Hydrophobic and branched-chain amino acids within peptides were identified as essential in the interactions. Ultimately, better understanding how LAB can positively interact could be useful in multiple food-related fields, e.g., production of fermented food products with enhanced functional properties, or fermentation of new food matrices.
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Affiliation(s)
- Fanny Canon
- UMR STLO, INRAE, Institut Agro, Rennes, France
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Meng L, Li S, Liu G, Fan X, Qiao Y, Zhang A, Lin Y, Zhao X, Huang K, Feng Z. The nutrient requirements of Lactobacillus acidophilus LA-5 and their application to fermented milk. J Dairy Sci 2020; 104:138-150. [PMID: 33131816 DOI: 10.3168/jds.2020-18953] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Accepted: 08/18/2020] [Indexed: 11/19/2022]
Abstract
Lactobacillus acidophilus LA-5 is a suitable probiotic for food application, but because of its slow growth in milk, an increase in its efficiency is desired. To shorten the time required for fermentation, the nutrient requirements of L. acidophilus LA-5 were analyzed, including the patterns of consumption of amino acids, purines, pyrimidines, vitamins, and metal ions. The nutrients required by L. acidophilus LA-5 were Asn, Asp, Cys, Leu, Met, riboflavin, guanine, uracil, and Mn2+, and when they were added to milk, the fermentation time of fermented milk prepared by L. acidophilus LA-5 alone was shortened by 9 h, with high viable cell counts that were maintained during storage of nutrient-supplemented fermented milk compared with the control. For fermented milk prepared by fermentation with Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, and L. acidophilus LA-5, viable cell counts of L. acidophilus LA-5 increased 1.3-fold and were maintained during storage of nutrient-supplemented fermented milk compared with the control. Adding nutrients had no negative effect on the quality of the fermented milk. The results indicated that suitable nutrients enhanced the growth of L. acidophilus LA-5 and increased its viable cell counts in fermented milk prepared by L. acidophilus LA-5 alone and mixed starter culture, respectively.
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Affiliation(s)
- Li Meng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Shuang Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Gefei Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Xuejing Fan
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Yali Qiao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Ao Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Yanan Lin
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Xingming Zhao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Kai Huang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Zhen Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China.
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Growth kinetics and lactic acid production of Lactobacillus plantarum NRRL B-4496, L. acidophilus NRRL B-4495, and L. reuteri B-14171 in media containing egg white hydrolysates. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.058] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Liu R, Kim AH, Kwak MK, Kang SO. Proline-Based Cyclic Dipeptides from Korean Fermented Vegetable Kimchi and from Leuconostoc mesenteroides LBP-K06 Have Activities against Multidrug-Resistant Bacteria. Front Microbiol 2017; 8:761. [PMID: 28512456 PMCID: PMC5411444 DOI: 10.3389/fmicb.2017.00761] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2016] [Accepted: 04/12/2017] [Indexed: 11/13/2022] Open
Abstract
Lactobacillus plantarum and Leuconostoc mesenteroides play a prominent role as functional starters and predominant isolates in the production of various types of antimicrobial compound-containing fermented foods, especially including kimchi. In the case of the bioactive cyclic dipeptides, their racemic diastereomers inhibitory to bacteria and fungi have been suggested to come solely from Lactobacillus spp. of these strains. We previously demonstrated the antifungal and antiviral activities of proline-based cyclic dipeptides, which were fractionated from culture filtrates of Lb. plantarum LBP-K10 originated from kimchi. However, cyclic dipeptides have not been identified in the filtrates, either from cultures or fermented subject matter, driven by Ln. mesenteroides, which have been widely used as starter cultures for kimchi fermentation. Most importantly, the experimental verification of cyclic dipeptide-content changes during kimchi fermentation have also not been elucidated. Herein, the antibacterial fractions, including cyclo(Leu-Pro) and cyclo(Phe-Pro), from Ln. mesenteroides LBP-K06 culture filtrates, which exhibited a typical chromatographic retention behavior (tR), were identified by using semi-preparative high-performance liquid chromatography and gas chromatography-mass spectrometry. Based on this finding, the proline-based cyclic dipeptides, including cyclo(Ser-Pro), cyclo(Tyr-Pro), and cyclo(Leu-Pro), were additionally identified in the filtrates only when fermenting Chinese cabbage produced with Ln. mesenteroides LBP-K06 starter cultures. The detection and isolation of cyclic dipeptides solely in controlled fermented cabbage were conducted under the control of fermentation-process parameters concomitantly with strong CDP selectivity by using a two-consecutive-purification strategy. Interestingly, cyclic dipeptides in the filtrates, when using this strain as a starter, increased with fermentation time. However, no cyclic dipeptides were observed in the filtrates of other fermented products, including other types of kimchi and fermented materials of plant and animal origin. This is the first report to conclusively demonstrate evidence for the existence of antimicrobial cyclic dipeptides produced by Ln. mesenteroides in kimchi. Through filtrates from lactic acid bacterial cultures and from fermented foods, we have also proved a method of combining chromatographic fractionation and mass spectrometry-based analysis for screening cyclic dipeptide profiling, which may allow evaluation of the fermented dairy foods from a new perspective.
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Affiliation(s)
- Rui Liu
- Laboratory of Biophysics, School of Biological Sciences, and Institute of Microbiology, Seoul National UniversitySeoul, South Korea
| | - Andrew H Kim
- Laboratory of Biophysics, School of Biological Sciences, and Institute of Microbiology, Seoul National UniversitySeoul, South Korea
| | - Min-Kyu Kwak
- Laboratory of Biophysics, School of Biological Sciences, and Institute of Microbiology, Seoul National UniversitySeoul, South Korea
| | - Sa-Ouk Kang
- Laboratory of Biophysics, School of Biological Sciences, and Institute of Microbiology, Seoul National UniversitySeoul, South Korea
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Sharmin F, Wakelin S, Huygens F, Hargreaves M. Firmicutes dominate the bacterial taxa within sugar-cane processing plants. Sci Rep 2013; 3:3107. [PMID: 24177592 PMCID: PMC3814580 DOI: 10.1038/srep03107] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2012] [Accepted: 10/16/2013] [Indexed: 11/10/2022] Open
Abstract
Sugar cane processing sites are characterised by high sugar/hemicellulose levels, available moisture and warm conditions, and are relatively unexplored unique microbial environments. The PhyloChip microarray was used to investigate bacterial diversity and community composition in three Australian sugar cane processing plants. These ecosystems were highly complex and dominated by four main Phyla, Firmicutes (the most dominant), followed by Proteobacteria, Bacteroidetes, and Chloroflexi. Significant variation (p < 0.05) in community structure occurred between samples collected from 'floor dump sediment', 'cooling tower water', and 'bagasse leachate'. Many bacterial Classes contributed to these differences, however most were of low numerical abundance. Separation in community composition was also linked to Classes of Firmicutes, particularly Bacillales, Lactobacillales and Clostridiales, whose dominance is likely to be linked to their physiology as 'lactic acid bacteria', capable of fermenting the sugars present. This process may help displace other bacterial taxa, providing a competitive advantage for Firmicutes bacteria.
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Affiliation(s)
- Farhana Sharmin
- Faculty of Science and Technology, Level 5, Q Block, Queensland University of Technology, Brisbane, GPO Box 2434, Qld 4001, Australia
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Metabolism of amino acids, dipeptides and tetrapeptides by Lactobacillus sakei. Food Microbiol 2012; 29:215-23. [DOI: 10.1016/j.fm.2011.07.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2011] [Revised: 07/14/2011] [Accepted: 07/14/2011] [Indexed: 11/19/2022]
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7
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Saguir F, Loto Campos I, Manca de Nadra M. Utilization of amino acids and dipeptides by Lactobacillus plantarum from orange in nutritionally stressed conditions. J Appl Microbiol 2008; 104:1597-604. [DOI: 10.1111/j.1365-2672.2007.03708.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ritt JF, Guilloux-Benatier M, Guzzo J, Alexandre H, Remize F. Oligopeptide assimilation and transport by Oenococcus oeni. J Appl Microbiol 2007; 104:573-80. [PMID: 17927746 DOI: 10.1111/j.1365-2672.2007.03585.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AIMS Oenococcus oeni is a slow-growing wine bacterium with a low growth yield. It thrives better on complex nitrogen sources than on free amino-acid medium. We aimed to characterize the oligopeptide use of this micro-organism. METHODS AND RESULTS Several peptides of two to eight amino-acid residues were able to provide essential amino acids. The disappearance of various peptides from extracellular medium was assessed with whole cells. Initial rates of utilization varied with the peptide, and free amino acids were released into the medium. CONCLUSIONS Oenococcus oeni was able to transport the oligopeptides with two to five amino-acid residues tested and to hydrolyse them further. SIGNIFICANCE AND IMPACT OF THE STUDY This study has clear implications for the relationship between wine nitrogen composition and the ability of O. oeni to cope with its environment.
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Affiliation(s)
- J-F Ritt
- Laboratoire Recherche En Vigne et Vin, Université de Bourgogne, Dijon, France
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Vermeulen N, Ganzle MG, Vogel RF. Influence of peptide supply and cosubstrates on phenylalanine metabolism of Lactobacillus sanfranciscensis DSM20451(T) and Lactobacillus plantarum TMW1.468. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:3832-9. [PMID: 16719504 DOI: 10.1021/jf052733e] [Citation(s) in RCA: 93] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Bread spoilage is mainly due to the growth of filamentous fungi, and metabolites produced during sourdough fermentation by lactobacilli can inhibit fungal growth. One of these metabolites is phenyllactic acid (PLA), which is a catabolite from phenylalanine. In this work, the influence of peptide supply and cosubstrates was determined on PLA formation from phenylalanine by Lactobacillus plantarum TMW1.468 and Lactobacillus sanfranciscensis DSM20451(T). Transport of single amino acids is not efficient in lactobacilli, and only 1% of the offered phenylalanine was converted to PLA. PLA yields were increased 2-4-fold when peptides instead of single amino acids were used as a substrate. The accumulation of phenylalanine after peptide addition indicated that, after transport, transamination was the second limiting factor. In L. plantarum TMW1.468, PLA yields were increased from 5 to >30% upon the addition of alpha-ketoglutarate. In L. sanfranciscensis DSM20451, a combination of both citric acid and alpha-ketoglutarate increased PLA formation. The combined effect of citric acid and alpha-ketoglutarate can be attributed to changes in the NAD/NADH ratio.
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Affiliation(s)
- Nicoline Vermeulen
- Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, D-85350 Freising, Germany
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Remize F, Gaudin A, Kong Y, Guzzo J, Alexandre H, Krieger S, Guilloux-Benatier M. Oenococcus oeni preference for peptides: qualitative and quantitative analysis of nitrogen assimilation. Arch Microbiol 2006; 185:459-69. [PMID: 16775752 DOI: 10.1007/s00203-006-0116-6] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2005] [Revised: 03/31/2006] [Accepted: 04/18/2006] [Indexed: 11/29/2022]
Abstract
Optimization of malolactic fermentation in wine depends mainly on better understanding of nitrogen nutritional requirements of Oenococcus oeni. Four widely used starter strains and the reference ATCC BAA-1163 strain were grown in media containing different N sources: free amino acids, oligopeptides (0.5-10 kDa) or polypeptides (> 10 kDa). Amino acid auxotrophies were determined by the single omission technique. The tested strains were indifferent to only two to four amino acids and two of the starter strains appeared to be particularly demanding. Nitrogen consumption was investigated and a significant level of nitrogen was consumed by O. oeni only in the free amino acid medium. In media containing complex nitrogen sources, a global balance above 5 mg N l(-1) was enough to ensure biomass formation of all tested strains. Moreover, for all strains, bacterial growth yield was higher in the presence of nitrogen from peptides than that from free amino acids. However, no direct relationship between the bacterial growth level and the amount of nitrogen metabolized could be established. These findings were discussed in relation to the physiology of wine malolactic bacteria.
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Affiliation(s)
- Fabienne Remize
- Laboratoire de Microbiologie UMR uB/INRA 1232, Université de Bourgogne, 1 Esplanade Erasme, 21000, Dijon, France.
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Aredes Fernández PA, Saguir FM, Manca de Nadra MC. Effect of Dipeptides on the Growth of Oenococcus oeni in Synthetic Medium Deprived of Amino Acids. Curr Microbiol 2004; 49:361-5. [PMID: 15486711 DOI: 10.1007/s00284-004-4367-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2004] [Accepted: 05/06/2004] [Indexed: 11/30/2022]
Abstract
Oenococcus oeni has numerous amino acid requirements for growth and dipeptides could be important for its nutrition. In this paper the individual or combined effect of dipeptides on growth of O. oeni X2L in synthetic media deficient in one or more amino acids with L-malic acid was investigated. Utilization of dipeptides, glucose, and L-malic acid was also analyzed. Dipeptides were constituted by at least one essential amino acid for growth. Dipeptides containing two essential amino acids, except leucine, had a more favorable effect than free amino acids on the growth rate. Gly-Gly was consumed to a greater extent than Leu-Leu and a rapid exodus of glycine to the extracellular medium accompanied it. The microorganism could use glycine in exchange for other essential amino acids outside the cell, favoring growth. In the presence of Leu-Leu, the increase in glucose consumption rate could be related to the additional energy required for dipeptide uptake.
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Affiliation(s)
- Pedro A Aredes Fernández
- Centro de Referencia para Lactobacillus (CERELA) CONICET, Chacabuco 145, 4000, Tucumán, Argentina
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12
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Hemme D, Foucaud-Scheunemann C. Leuconostoc, characteristics, use in dairy technology and prospects in functional foods. Int Dairy J 2004. [DOI: 10.1016/j.idairyj.2003.10.005] [Citation(s) in RCA: 194] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Thiele C, Gänzle MG, Vogel RF. Fluorescence labeling of wheat proteins for determination of gluten hydrolysis and depolymerization during dough processing and sourdough fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:2745-2752. [PMID: 12696967 DOI: 10.1021/jf020897e] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
This study was undertaken to enable the determination of hydrolysis and functionality of proteins in situ during fermentation of wheat doughs. Wheat proteins were fractionated and labeled with fluorescein-isothiocyanate (FITC). Fluorescent proteins were incorporated into wheat sourdoughs inoculated with lactobacilli and into neutral and acid control doughs. Doughs containing fungal protease were furthermore evaluated. Doughs were analyzed by extraction and size exclusion chromatography analysis of sodium dodecyl sulfate soluble proteins. Labeled proteins exhibited characteristics comparable to native proteins, with respect to proteolytic degradation and polymerization. Proteolytic breakdown of proteins was enhanced at low pH. Glutenin subunits were incorporated into the gluten macropolymer at neutral pH. Polymerization of FITC proteins was not observed at low pH. Sourdoughs were comparable to acid control doughs, major effects were attributed to changes of pH, rather than microbial metabolism. A synergistic effect with respect to proteolytic activity was observed between fungal protease and L. pontis.
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Affiliation(s)
- C Thiele
- TU-München, Lehrstuhl für Technische Mikrobiologie, D-85350 Freising, Germany
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14
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de Giori GS, Foucaud-Scheunemann C, Ferchichi M, Hemme D. Glutamate uptake in Lactobacillus delbrueckii subsp. bulgaricus CNRZ 208 and its enhancement by a combination of Mn2+ and Mg2+. Lett Appl Microbiol 2003; 35:428-32. [PMID: 12390495 DOI: 10.1046/j.1472-765x.2002.01208.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS To demonstrate the mechanism of glutamate uptake in the dairy strain Lactobacillus delbrueckii subsp. bulgaricus CNRZ 208, and to characterize key aspects of the system. METHODS AND RESULTS Glutamate uptake proceeded via an active transport system requiring an exogenous source of energy. The system also transported aspartate and glutamine. It was unique, with a Kt of 2.8 micro mol l-1 and a Vmax of 900 micro mol s-1 (g dry weight)-1. The activity was optimal at pH 7.3 and 50 degrees C, was independent of the glutamate charge, and was enhanced by Mn2+ + Mg2+ in combination. Inhibition of the activity by uncouplers and ionophores showed that transport was driven by an ATP-dependent mechanism involving the proton-motive force. This inhibition was partially abolished in the presence of both Mn2+ and Mg2+. CONCLUSIONS We demonstrated for the first time that an active transport system governs the uptake of the essential amino acid glutamate in Lact. delbrueckii subsp. bulgaricus CNRZ 208, the activity of which is enhanced by a combination of Mn2+ and Mg2+. SIGNIFICANCE AND IMPACT OF THE STUDY The potential of the findings is discussed with reference to the growth of Lact. delbrueckii subsp. bulgaricus in mixed-strain cultures for the dairy industry.
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Affiliation(s)
- G Savoy de Giori
- Unité de Recherches Laitières et Génétique Appliquée, INRA, Jouy-en-Josas, France
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Gendrot F, Foucaud-Scheunemann C, Ferchichi M, Hemme D. Characterization of amino acid transport in the dairy strain Leuconostoc mesenteroides subsp. mesenteroides CNRZ 1273. Lett Appl Microbiol 2002; 35:291-5. [PMID: 12358690 DOI: 10.1046/j.1472-765x.2002.01191.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS To identify and characterize amino acid transport in Leuconostoc mesenteroides. METHODS AND RESULTS The transport of labelled amino acids was measured in whole cells of Leuc. mesenteroides CNRZ 1273. Systems were operative under physiological conditions of growth, energy dependent and differed from peptide transport. Some of the systems were shared by several amino acids. Kinetic analysis indicated the presence of three transport systems with very high (VH), high (H) and low affinity (H) for the 11 amino acids studied. The K(t) values (micromol l(-1)) ranged from 0.088 to 0.815 (VH), 6-390 (H) and 320-4500 (L) and the V(max) values [nmol s(-1) (g dry weight)(-1)] from 0.015 to 0.8 (VH), 15-95 (H) and 90-470 (L). CONCLUSIONS The study showed the presence of three transport systems in Leuc. mesenteroides for all amino acids tested, some of them being shared by several amino acids. SIGNIFICANCE AND IMPACT OF THE STUDY The findings are discussed with reference to the growth of Leuc. mesenteroides in milk as pure or in mixed-strain culture with Lactococcus lactis.
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Affiliation(s)
- F Gendrot
- Unité de Recherches Laitières et Génétique Appliquée, INRA, Jouy en Josas, France
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16
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Germain-Alpettaz V, Foucaud-Scheunemann C. Identification and characterization of an oligopeptide transport system in Leuconostoc mesenteroides subsp. mesenteroides CNRZ 1463. Lett Appl Microbiol 2002; 35:68-73. [PMID: 12081553 DOI: 10.1046/j.1472-765x.2002.01130.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS To identify and characterize an oligopeptide transport system in Leuconostoc mesenteroides CNRZ 1473. METHODS AND RESULTS The uptake of a model substrate was monitored by determining intracellular concentrations of the corresponding amino acids by means of reversed-phase HPLC analysis. The oligopeptide transport system is specific for peptides containing at least four amino acid residues and operative under physiological conditions of growth. It is expressed maximally in the presence of oligopeptides, enhanced in the presence of Mg2+ or Ca2+ ions, and driven by ATP or a related energy-rich phosphorylated intermediate. CONCLUSIONS The study showed evidence for and characterized the oligopeptide transport system of Leuc. mesenteroides for the first time. SIGNIFICANCE AND IMPACT OF THE STUDY The potential of the findings is discussed with reference to the growth of Leuc. mesenteroides in mixed-strain cultures for the dairy industry.
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Affiliation(s)
- V Germain-Alpettaz
- Unité de Recherche Laittère et Génétique Appliquée, INRA, Jouy en Josas, France
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