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Fontana A, Falasconi I, Bellassi P, Fanfoni E, Puglisi E, Morelli L. Comparative Genomics of Halobacterium salinarum Strains Isolated from Salted Foods Reveals Protechnological Genes for Food Applications. Microorganisms 2023; 11:microorganisms11030587. [PMID: 36985161 PMCID: PMC10058572 DOI: 10.3390/microorganisms11030587] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 02/15/2023] [Accepted: 02/22/2023] [Indexed: 03/02/2023] Open
Abstract
Archaeal cell factories are becoming of great interest given their ability to produce a broad range of value-added compounds. Moreover, the Archaea domain often includes extremophilic microorganisms, facilitating their cultivation at the industrial level under nonsterile conditions. Halophilic archaea are studied for their ability to grow in environments with high NaCl concentrations. In this study, nine strains of Halobacterium salinarum were isolated from three different types of salted food, sausage casings, salted codfish, and bacon, and their genomes were sequenced along with the genome of the collection strain CECT 395. A comparative genomic analysis was performed on these newly sequenced genomes and the publicly available ones for a total of 19 H. salinarum strains. We elucidated the presence of unique gene clusters of the species in relation to the different ecological niches of isolation (salted foods, animal hides, and solar saltern sediments). Moreover, genome mining at the single-strain level highlighted the metabolic potential of H. salinarum UC4242, which revealed the presence of different protechnological genes (vitamins and myo-inositol biosynthetic pathways, aroma- and texture-related features, and antimicrobial compounds). Despite the presence of genes of potential concern (e.g., those involved in biogenic amine production), all the food isolates presented archaeocin-related genes (halocin-C8 and sactipeptides).
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Affiliation(s)
- Alessandra Fontana
- Department for Sustainable Food Process—DiSTAS, Università Cattolica del Sacro Cuore, Via Bissolati, 74, 26100 Cremona, Italy
- Correspondence: (A.F.); (L.M.)
| | - Irene Falasconi
- Department for Sustainable Food Process—DiSTAS, Università Cattolica del Sacro Cuore, Via Bissolati, 74, 26100 Cremona, Italy
| | - Paolo Bellassi
- Department for Sustainable Food Process—DiSTAS, Università Cattolica del Sacro Cuore, Via Bissolati, 74, 26100 Cremona, Italy
| | - Elisabetta Fanfoni
- Department for Sustainable Food Process—DiSTAS, Università Cattolica del Sacro Cuore, Via Bissolati, 74, 26100 Cremona, Italy
| | - Edoardo Puglisi
- Department for Sustainable Food Process—DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy
| | - Lorenzo Morelli
- Department for Sustainable Food Process—DiSTAS, Università Cattolica del Sacro Cuore, Via Bissolati, 74, 26100 Cremona, Italy
- Department for Sustainable Food Process—DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy
- Correspondence: (A.F.); (L.M.)
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Krawczyk KT, Locht C, Kowalewicz-Kulbat M. Halophilic Archaea Halorhabdus Rudnickae and Natrinema Salaciae Activate Human Dendritic Cells and Orient T Helper Cell Responses. Front Immunol 2022; 13:833635. [PMID: 35720372 PMCID: PMC9204267 DOI: 10.3389/fimmu.2022.833635] [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: 12/11/2021] [Accepted: 04/28/2022] [Indexed: 12/03/2022] Open
Abstract
Halophilic archaea are procaryotic organisms distinct from bacteria, known to thrive in hypersaline environments, including salt lakes, salterns, brines and salty food. They have also been identified in the human microbiome. The biological significance of halophiles for human health has rarely been examined. The interactions between halophilic archaea and human dendritic cells (DCs) and T cells have not been identified so far. Here, we show for the first time that the halophilic archaea Halorhabdus rudnickae and Natrinema salaciae activate human monocyte-derived DCs, induce DC maturation, cytokine production and autologous T cell activation. In vitro both strains induced DC up-regulation of the cell-surface receptors CD86, CD80 and CD83, and cytokine production, including IL-12p40, IL-10 and TNF-α, but not IL-23 and IL-12p70. Furthermore, autologous CD4+ T cells produced significantly higher amounts of IFN-γ and IL-13, but not IL-17A when co-cultured with halophile-stimulated DCs in comparison to T cells co-cultured with unstimulated DCs. IFN-γ was almost exclusively produced by naïve T cells, while IL-13 was produced by both naïve and memory CD4+ T cells. Our findings thus show that halophilic archaea are recognized by human DCs and are able to induce a balanced cytokine response. The immunomodulatory functions of halophilic archaea and their potential ability to re-establish the immune balance may perhaps participate in the beneficial effects of halotherapies.
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Affiliation(s)
- Krzysztof T Krawczyk
- Department of Immunology and Infectious Biology, Institute of Microbiology, Biotechnology and Immunology, Faculty of Biology and Environmental Protection, University of Lodz, Lodz, Poland
| | - Camille Locht
- Department of Immunology and Infectious Biology, Institute of Microbiology, Biotechnology and Immunology, Faculty of Biology and Environmental Protection, University of Lodz, Lodz, Poland.,Univ. Lille, CNRS, Inserm, CHU Lille, Institut Pasteur de Lille, U1019 - UMR9017 - CIIL - Center for Infection and Immunity of Lille, Lille, France
| | - Magdalena Kowalewicz-Kulbat
- Department of Immunology and Infectious Biology, Institute of Microbiology, Biotechnology and Immunology, Faculty of Biology and Environmental Protection, University of Lodz, Lodz, Poland
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Application of extreme halophilic archaea as biocatalyst for chitin isolation from shrimp shell waste. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100093] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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Perez S, Murialdo SE, Ameztoy IM, Zaritzky NE, Yeannes MI. New insights into halophilic prokaryotes isolated from salting-ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains. Extremophiles 2020; 24:787-796. [PMID: 32743715 DOI: 10.1007/s00792-020-01194-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Accepted: 07/27/2020] [Indexed: 10/23/2022]
Abstract
Salted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuses on microbial histamine degradation from high salted fermented fishery products to deepen our understanding about this new and growing field of research. As a result of this first study related to salted-ripened anchovies (Engraulis anchoita), fifty seven moderate and extreme halophilic microbial isolates from salt and salted-ripened anchovy processes were characterized in terms of their phenotype and histamine-degrading capacity. Only 7%-4 isolates-were able to degrade histamine. None of the histamine-degrading isolates presented proteolytic and/or lipolytic activity. One of them designated A18 was chemotactic toward histamine, an interesting property not previously reported for that chemoattractant. However, the S18 and A18 isolates, genotypically identified as Halobacterium sp. and Halomonas sp. respectively, produced indole and/or H2S, both undesirable characteristics associated to off-flavors occurrence. On the other hand, A28 and S20, identified as Halovibrio sp. and Halobacterium sp. respectively, presented desirable properties, such as cytochrome oxidase and catalase activity, and non-production of H2S and indole. These strains also showed characteristics previously reported as dominant in the ripened stage. The results are promising, and A28 and S20 may have the desirable features to improve the anchovy salting-ripening process.
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Affiliation(s)
- Silvina Perez
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Juan B. Justo 4302, 7600, Mar del Plata, Argentina. .,Dpto. de Ingeniería Química y en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina. .,Grupo de Investigación Preservación y Calidad de Alimentos (GIPCAL), Facultad de Ingeniería, INCITAA, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina.
| | - Silvia Elena Murialdo
- Dpto. de Ingeniería Química y en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina.,Comisión de Investigaciones Científicas de La Prov. de Buenos Aires (CIC), Buenos Aires, Argentina.,Grupo de Ingeniería Bioquímica (GIB), Facultad de Ingeniería, INCITAA, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina
| | - Irene Mabel Ameztoy
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Juan B. Justo 4302, 7600, Mar del Plata, Argentina.,Grupo de Investigación Preservación y Calidad de Alimentos (GIPCAL), Facultad de Ingeniería, INCITAA, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina
| | - Noemí Elisabet Zaritzky
- Dpto. de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional de La Plata, La Plata, Argentina.,Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CONICET-CIC, Mar del Plata, Argentina
| | - María Isabel Yeannes
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Juan B. Justo 4302, 7600, Mar del Plata, Argentina.,Dpto. de Ingeniería Química y en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina.,Grupo de Investigación Preservación y Calidad de Alimentos (GIPCAL), Facultad de Ingeniería, INCITAA, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina
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Perez S, Czerner M, Patat ML, Zaritzky NE, Murialdo SE, Yeannes MI. Monitoring the characteristics of cultivable halophilic microbial community during salted-ripened anchovy (Engraulis anchoita) production. Int J Food Microbiol 2018; 286:179-189. [DOI: 10.1016/j.ijfoodmicro.2018.08.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 06/27/2018] [Accepted: 08/12/2018] [Indexed: 11/26/2022]
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Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.). Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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7
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Alfonzo A, Randazzo W, Barbera M, Sannino C, Corona O, Settanni L, Moschetti G, Santulli A, Francesca N. Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2016.1251521] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Antonio Alfonzo
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Walter Randazzo
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Marcella Barbera
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Ciro Sannino
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Perugia, Italy
| | - Onofrio Corona
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Giancarlo Moschetti
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Andrea Santulli
- Dipartimento Scienze della Terra e del Mare, Università degli Studi di Palermo, Palermo, Italy
| | - Nicola Francesca
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
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Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792). Food Control 2017. [DOI: 10.1016/j.foodcont.2016.10.046] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Lorentzen G, Egeness FA, Pleym IE, Ytterstad E. Shelf life of packaged loins of dried salt-cured cod (Gadus morhua L.) stored at elevated temperatures. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.12.027] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Lorentzen G, Wesmajervi Breiland MS, Østli J, Wang-Andersen J, Olsen RL. Growth of halophilic microorganisms and histamine content in dried salt-cured cod (Gadus morhua L.) stored at elevated temperature. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.035] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Lee SH, Jung JY, Jeon CO. Microbial successions and metabolite changes during fermentation of salted shrimp (saeu-jeot) with different salt concentrations. PLoS One 2014; 9:e90115. [PMID: 24587230 PMCID: PMC3938600 DOI: 10.1371/journal.pone.0090115] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2013] [Accepted: 01/26/2014] [Indexed: 12/19/2022] Open
Abstract
To investigate the effects of salt concentration on saeu-jeot (salted shrimp) fermentation, four sets of saeu-jeot samples with 20%, 24%, 28%, and 32% salt concentrations were prepared, and the pH, bacterial and archaeal abundances, bacterial communities, and metabolites were monitored during the entire fermentation period. Quantitative PCR showed that Bacteria were much more abundant than Archaea in all saeu-jeot samples, suggesting that bacterial populations play more important roles than archaeal populations even in highly salted samples. Community analysis indicated that Vibrio, Photobacterium, Psychrobacter, Pseudoalteromonas, and Enterovibrio were identified as the initially dominant genera, and the bacterial successions were significantly different depending on the salt concentration. During the early fermentation period, Salinivibrio predominated in the 20% salted samples, whereas Staphylococcus, Halomonas, and Salimicrobium predominated in the 24% salted samples; eventually, Halanaerobium predominated in the 20% and 24% salted samples. The initially dominant genera gradually decreased as the fermentation progressed in the 28% and 32% salted samples, and eventually Salimicrobium became predominant in the 28% salted samples. However, the initially dominant genera still remained until the end of fermentation in the 32% salted samples. Metabolite analysis showed that the amino acid profile and the initial glycerol increase were similar in all saeu-jeot samples regardless of the salt concentration. After 30–80 days of fermentation, the levels of acetate, butyrate, and methylamines in the 20% and 24% salted samples increased with the growth of Halanaerobium, even though the amino acid concentrations steadily increased until approximately 80–107 days of fermentation. This study suggests that a range of 24–28% salt concentration in saeu-jeot fermentation is appropriate for the production of safe and tasty saeu-jeot.
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Affiliation(s)
- Se Hee Lee
- Department of Life Science, Research Center for Biomolecules and Biosystems, Chung-Ang University, Seoul, Republic of Korea
| | - Ji Young Jung
- Department of Life Science, Research Center for Biomolecules and Biosystems, Chung-Ang University, Seoul, Republic of Korea
| | - Che Ok Jeon
- Department of Life Science, Research Center for Biomolecules and Biosystems, Chung-Ang University, Seoul, Republic of Korea
- * E-mail:
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Czerner M, Yeannes MI. Bacterial Contribution to Salted Anchovy (Engraulis anchoitaHubbs & Marinni, 1935) Ripening Process. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2012.697537] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Boziaris IS, Stamatiou AP, Nychas GJE. Microbiological aspects and shelf life of processed seafood products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1184-1190. [PMID: 22987506 DOI: 10.1002/jsfa.5873] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2012] [Revised: 07/20/2012] [Accepted: 07/28/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Fresh fish and seafoods are very perishable products mainly owing to microbial activity of specific spoilage micro-organisms. Application of hurdle technology leads to a variety of processed products with extended shelf life. In this study, sensory evaluation and microbiological analysis were carried out on 17 processed seafood products stored at 4 °C to determine their shelf life and the predominant spoilage micro-organisms. RESULTS Shelf life determined by sensory analysis varied from 66 to 180 days depending on the product. The cause of spoilage for most of the products was the development of off-flavours/off-odours, while two products were rejected owing to oil discolouration. Pseudomonads were in most cases below detection limit. H₂S-producing bacteria, Brochothrix thermosphacta and Enterobacteriaceae were below detection limit throughout the experiment. The predominant spoilage micro-organisms were lactic acid bacteria and yeasts. Hygiene indicators such as Staphylococcus spp. and total coliforms were also below detection limit in all samples. CONCLUSION Primarily the initial pH and secondarily the NaCl content determined shelf life duration. Under the applied conditions, lactic acid bacteria and yeasts predominated. The contribution of chemical oxidation and/or autolysis to spoilage and shelf life might be important for most of the products.
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Affiliation(s)
- Ioannis S Boziaris
- Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fitokou Street, GR-38446 Nea Ionia, Volos, Greece.
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