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Ng KM, Pannu S, Liu S, Burckhardt JC, Hughes T, Van Treuren W, Nguyen J, Naqvi K, Nguyen B, Clayton CA, Pepin DM, Collins SR, Tropini C. Single-strain behavior predicts responses to environmental pH and osmolality in the gut microbiota. mBio 2023; 14:e0075323. [PMID: 37432034 PMCID: PMC10470613 DOI: 10.1128/mbio.00753-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Accepted: 05/23/2023] [Indexed: 07/12/2023] Open
Abstract
Changes to gut environmental factors such as pH and osmolality due to disease or drugs correlate with major shifts in microbiome composition; however, we currently cannot predict which species can tolerate such changes or how the community will be affected. Here, we assessed the growth of 92 representative human gut bacterial strains spanning 28 families across multiple pH values and osmolalities in vitro. The ability to grow in extreme pH or osmolality conditions correlated with the availability of known stress response genes in many cases, but not all, indicating that novel pathways may participate in protecting against acid or osmotic stresses. Machine learning analysis uncovered genes or subsystems that are predictive of differential tolerance in either acid or osmotic stress. For osmotic stress, we corroborated the increased abundance of these genes in vivo during osmotic perturbation. The growth of specific taxa in limiting conditions in isolation in vitro correlated with survival in complex communities in vitro and in an in vivo mouse model of diet-induced intestinal acidification. Our data show that in vitro stress tolerance results are generalizable and that physical parameters may supersede interspecies interactions in determining the relative abundance of community members. This study provides insight into the ability of the microbiota to respond to common perturbations that may be encountered in the gut and provides a list of genes that correlate with increased ability to survive in these conditions. IMPORTANCE To achieve greater predictability in microbiota studies, it is crucial to consider physical environmental factors such as pH and particle concentration, as they play a pivotal role in influencing bacterial function and survival. For example, pH is significantly altered in various diseases, including cancers, inflammatory bowel disease, as well in the case of over-the-counter drug use. Additionally, conditions like malabsorption can affect particle concentration. In our study, we investigate how changes in environmental pH and osmolality can serve as predictive indicators of bacterial growth and abundance. Our research provides a comprehensive resource for anticipating shifts in microbial composition and gene abundance during complex perturbations. Moreover, our findings underscore the significance of the physical environment as a major driver of bacterial composition. Finally, this work emphasizes the necessity of incorporating physical measurements into animal and clinical studies to better understand the factors influencing shifts in microbiota abundance.
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Affiliation(s)
- Katharine M. Ng
- Department of Microbiology and Immunology, University of British Columbia, Vancouver, Canada
- School of Biomedical Engineering, University of British Columbia, Vancouver, Canada
| | - Sagar Pannu
- Department of Microbiology and Immunology, University of British Columbia, Vancouver, Canada
| | - Sijie Liu
- School of Biomedical Engineering, University of British Columbia, Vancouver, Canada
| | - Juan C. Burckhardt
- Department of Microbiology and Immunology, University of British Columbia, Vancouver, Canada
| | - Thad Hughes
- Independent Researcher, Vancouver, British Columbia, Canada
| | - Will Van Treuren
- Department of Microbiology and Immunology, Stanford University School of Medicine, Stanford, California, USA
| | - Jen Nguyen
- Department of Microbiology and Immunology, University of British Columbia, Vancouver, Canada
| | - Kisa Naqvi
- School of Biomedical Engineering, University of British Columbia, Vancouver, Canada
| | - Bachviet Nguyen
- Department of Microbiology and Immunology, University of British Columbia, Vancouver, Canada
| | - Charlotte A. Clayton
- Department of Microbiology and Immunology, University of British Columbia, Vancouver, Canada
| | - Deanna M. Pepin
- Department of Microbiology and Immunology, University of British Columbia, Vancouver, Canada
| | - Samuel R. Collins
- Department of Microbiology and Immunology, University of British Columbia, Vancouver, Canada
| | - Carolina Tropini
- Department of Microbiology and Immunology, University of British Columbia, Vancouver, Canada
- School of Biomedical Engineering, University of British Columbia, Vancouver, Canada
- Humans and the Microbiome Program, Canadian Institute for Advanced Research, Toronto, Canada
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Silva BN, Coelho-Fernandes S, Teixeira JA, Cadavez V, Gonzales-Barron U. Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat's Raw Milk Soft Cheese. Foods 2023; 12:2683. [PMID: 37509778 PMCID: PMC10379104 DOI: 10.3390/foods12142683] [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: 06/19/2023] [Revised: 07/06/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
This study characterises the effect of a customised starter culture (CSC) and plant extracts (lemon balm, sage, and spearmint) on Staphylococcus aureus (SA) and lactic acid bacteria (LAB) kinetics in goat's raw milk soft cheeses. Raw milk cheeses were produced with and without the CSC and plant extracts, and analysed for pH, SA, and LAB counts throughout ripening. The pH change over maturation was described by an empirical decay function. To assess the effect of each bio-preservative on SA, dynamic Bigelow-type models were adjusted, while their effect on LAB was evaluated by classical Huang models and dynamic Huang-Cardinal models. The models showed that the bio-preservatives decreased the time necessary for a one-log reduction but generally affected the cheese pH drop and SA decay rates (logDref = 0.621-1.190 days; controls: 0.796-0.996 days). Spearmint and sage extracts affected the LAB specific growth rate (0.503 and 1.749 ln CFU/g day-1; corresponding controls: 1.421 and 0.806 ln CFU/g day-1), while lemon balm showed no impact (p > 0.05). The Huang-Cardinal models uncovered different optimum specific growth rates of indigenous LAB (1.560-1.705 ln CFU/g day-1) and LAB of cheeses with CSC (0.979-1.198 ln CFU/g day-1). The models produced validate the potential of the tested bio-preservatives to reduce SA, while identifying the impact of such strategies on the fermentation process.
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Affiliation(s)
- Beatriz Nunes Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Sara Coelho-Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José António Teixeira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
| | - Vasco Cadavez
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ursula Gonzales-Barron
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Rocchetti MT, Bellanger T, Trecca MI, Weidmann S, Scrima R, Spano G, Russo P, Capozzi V, Fiocco D. Molecular chaperone function of three small heat-shock proteins from a model probiotic species. Cell Stress Chaperones 2023; 28:79-89. [PMID: 36417097 PMCID: PMC9877261 DOI: 10.1007/s12192-022-01309-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Revised: 10/05/2022] [Accepted: 10/31/2022] [Indexed: 11/24/2022] Open
Abstract
Small heat-shock proteins (sHSP) are ubiquitous ATP-independent chaperones that prevent irreversible aggregation of heat-damaged denaturing proteins. Lactiplantibacillus plantarum is a widespread Gram-positive bacterium with probiotic claims and vast potential for agro-food, biotechnological and biomedical applications. L. plantarum possesses a family of three sHSP, which were previously demonstrated to be involved in its stress tolerance mechanisms. Here, the three L. plantarum sHSP were heterologously expressed, purified and shown to have a chaperone activity in vitro, measuring their capacity to suppress protein aggregation, as assayed spectrophotometrically by light scattering. Their anti-aggregative capacity was found to be differently influenced by pH. Differences were also found relative to their holdase function and their capacity to modulate liposome membrane fluidity, suggesting interplays between them and indicating diversified activities. This is the first study assessing the chaperone action of sHSP from a probiotic model. The different roles of the three sHSP can increase L. plantarum's capabilities to survive the various types of stress characterising the diverse habitats of this highly adaptable species. Reported evidence supports the interest in L. plantarum as one of the model species for bacteria that have three different sHSP-encoding genes in their genomes.
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Affiliation(s)
- Maria Teresa Rocchetti
- Department of Clinical and Experimental Medicine, University of Foggia, Via Pinto 1, 71122, Foggia, Italy
| | - Tiffany Bellanger
- Univ. Bourgogne, Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, France
| | - Maria Incoronata Trecca
- Department of Clinical and Experimental Medicine, University of Foggia, Via Pinto 1, 71122, Foggia, Italy
| | - Stephanie Weidmann
- Univ. Bourgogne, Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, France
| | - Rosella Scrima
- Department of Clinical and Experimental Medicine, University of Foggia, Via Pinto 1, 71122, Foggia, Italy
| | - Giuseppe Spano
- Department of Agriculture Food Natural Science Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Pasquale Russo
- Department of Agriculture Food Natural Science Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Luigi Mangiagalli 25, 20133, Milano, Italy
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council (CNR) of Italy, C/O CS-DAT, Via Michele Protano, 71122, Foggia, Italy
| | - Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, Via Pinto 1, 71122, Foggia, Italy.
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Journey of the Probiotic Bacteria: Survival of the Fittest. Microorganisms 2022; 11:microorganisms11010095. [PMID: 36677387 PMCID: PMC9861974 DOI: 10.3390/microorganisms11010095] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 12/26/2022] [Accepted: 12/27/2022] [Indexed: 01/03/2023] Open
Abstract
This review aims to bring a more general view of the technological and biological challenges regarding production and use of probiotic bacteria in promoting human health. After a brief description of the current concepts, the challenges for the production at an industrial level are presented from the physiology of the central metabolism to the ability to face the main forms of stress in the industrial process. Once produced, these cells are processed to be commercialized in suspension or dried forms or added to food matrices. At this stage, the maintenance of cell viability and vitality is of paramount for the quality of the product. Powder products requires the development of strategies that ensure the integrity of components and cellular functions that allow complete recovery of cells at the time of consumption. Finally, once consumed, probiotic cells must face a very powerful set of physicochemical mechanisms within the body, which include enzymes, antibacterial molecules and sudden changes in pH. Understanding the action of these agents and the induction of cellular tolerance mechanisms is fundamental for the selection of increasingly efficient strains in order to survive from production to colonization of the intestinal tract and to promote the desired health benefits.
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5
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Khusro A, Aarti C. Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci. Food Microbiol 2022; 105:104028. [DOI: 10.1016/j.fm.2022.104028] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 03/13/2022] [Accepted: 03/13/2022] [Indexed: 01/03/2023]
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6
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Evaluation of different bacterial honey isolates as probiotics and their efficient roles in cholesterol reduction. World J Microbiol Biotechnol 2022; 38:106. [PMID: 35507200 PMCID: PMC9068672 DOI: 10.1007/s11274-022-03259-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Accepted: 02/28/2022] [Indexed: 11/03/2022]
Abstract
Continue to hypothesize that honey is a storehouse of beneficial bacteria, and the majority of these isolates are levansucrase producers. Accordingly, ten bacterial strains were isolated from different honey sources. Four honey isolates that had the highest levansucrase production and levan yield were identified by the partial sequencing of the 16S rRNA gene as Achromobacter sp. (10A), Bacillus paralicheniformis (2M), Bacillus subtilis (9A), and Bacillus paranthracis (13M). The cytotoxicity of the selected isolates showed negative blood hemolysis. Also, they are sensitive to the tested antibiotics (Amoxicillin + Flucloxacillin, Ampicillin, Gentamicin, Benzathine benzylpenicillin, Epicephin, Vancomycin, Amikacin, and Zinol). The isolates had strong alkaline stability (pHs 9, 11) and were resistant to severe acidic conditions (29-100 percent). The tested isolates recorded complete tolerance to both H2O2 and the bile salt (0.3% Oxgall powder) after 24 h incubation. The cell-free supernatant of the examined strains had antifungal activities against C. Albicans with varying degrees. Also, isolates 2M and 13M showed strong activities against S. aureus. The isolates showed strong adhesion and auto-aggregation capacity. Isolate 10A showed the highest antioxidant activity (91.45%) followed by 2M (47.37%). The isolates recorded different catalase and protease activity. All isolates produced cholesterol oxidase and lipase with different levels. Besides, the four isolates reduced LDL (low-density lipoprotein) to different significant values. The cholesterol-reducing ability varied not only for strains but also for the time of incubation. The previous results recommended these isolates be used safely in solving the LDL problem.
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Shani N, Isolini D, Marzohl D, Berthoud H. Evaluation of a new culture medium for the enumeration and isolation of Streptococcus salivarius subsp. thermophilus from cheese. Food Microbiol 2020; 95:103672. [PMID: 33397607 DOI: 10.1016/j.fm.2020.103672] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 10/26/2020] [Accepted: 11/01/2020] [Indexed: 11/18/2022]
Abstract
Enumeration and isolation of Streptococcus salivarius subsp. thermophilus from cheese is challenging, due to the relatively high number of species it may host. We describe medium SPY9.3 for the cultivation of S. salivarius subsp. thermophilus from cheese. The medium and related incubation conditions (SPY) was compared with 2 other protocols, M17 and ST: sensitivity was assessed by parallel cultivation of 55 strains of S. salivarius subsp. thermophilus, and selectivity by (i) parallel cultivation of 60 strains belonging to 20 different non-target species and sub-species and (ii) isolating bacteria from 3 raw-milk cheeses. Colony counts were similar on SPY9.3 and M17 (mean difference 0.07 log(cfu/mL), p > 0.001) and significantly higher on ST than on M17 and SPY9.3 (mean differences 0.42 and 0.48 log(cfu/mL), respectively, p < 0.001). SPY was more specific than ST and M17, with respectively 20%, 40%, and 50% of the investigated non-target species able to grow. S. salivarius subsp. thermophilus, Enterococcus spp., and Staphylococcus aureus were indistinguishable using all 3 protocols. Only SPY avoided growth of Lactobacillus delbrueckii subsp. lactis. Finally, ST and SPY displayed higher recoveries of S. salivarius subsp. thermophilus colonies from cheese than M17 (5.6, 5.5, and 3.0 adjusted log(cfu/mL), respectively) and the lowest proportion of non-specific isolates. The protocol described here and based on SPY9.3 presents a promising alternative to existing protocols for the enumeration and isolation of S salivarius subsp. thermophilus from cheese or other complex fermented products.
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Affiliation(s)
- Noam Shani
- Agroscope, Competence Division Methods Development and Analytics, Research Group Fermenting Organisms, Schwarzenburgstrasse 161, 3003, Bern, Switzerland.
| | - Dino Isolini
- Agroscope, Competence Division Methods Development and Analytics, Research Group Fermenting Organisms, Schwarzenburgstrasse 161, 3003, Bern, Switzerland
| | - Daniel Marzohl
- Agroscope, Competence Division Methods Development and Analytics, Research Group Fermenting Organisms, Schwarzenburgstrasse 161, 3003, Bern, Switzerland
| | - Hélène Berthoud
- Agroscope, Competence Division Methods Development and Analytics, Research Group Fermenting Organisms, Schwarzenburgstrasse 161, 3003, Bern, Switzerland
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8
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Potentially Probiotic Lactobacillus Strains Derived from Food Intensify Crystallization Caused by Proteus mirabilis in Urine. Probiotics Antimicrob Proteins 2020; 13:441-452. [PMID: 32754854 PMCID: PMC8032593 DOI: 10.1007/s12602-020-09689-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
Proteus mirabilis is a common cause of infectious urolithiasis. The first stage in the formation of urinary stones is the crystallization of mineral salts in the urine induced by urease activity of this microorganism. Lactobacillus spp. are an important component of the human microbiota and in large quantities occur in foods. Regardless of their origin, those with probiotic properties are proposed as an alternative to antibiotic therapy in the treatment of urinary tract infections. The aim of the study was to check the effect of selected Lactobacillus plantarum and Lactobacillus brevis strains on crystallization caused by P. mirabilis in an in vitro experiment. It has been confirmed that selected Lactobacillus strains have antibacterial properties and colonize the urinary tract epithelium. During 24-h incubation of bacterial cultures, containing P. mirabilis and individual Lactobacillus strains, in synthetic urine, bacterial viability (CFU/mL), pH, and crystallization were determined. Crystallization was assessed quantitatively and qualitatively using AAS and XRD techniques as well as phase-contrast microscopy. It has been shown that in the presence of selected Lactobacillus strains, the culture pH increases faster, especially after 8 h of incubation, compared with the pure P. mirabilis culture. An increase in pH reduces the viability of P. mirabilis; however, in the presence of some lactobacilli, the uropathogen grows more intensively. The presence of Lactobacillus also affected crystallization by increasing its intensity, and the resulting crystals were larger in size. Tested L. plantarum and L. brevis strains could therefore accelerate the formation of urinary stones and development of infection.
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Exploring Probiotic Activity of Lactobacillus sp. Isolated from Indigenous Breeds of Cattle Milk and Fecal Samples in Bhatan Village, MH., IN. Curr Microbiol 2020; 77:1184-1190. [PMID: 32078007 DOI: 10.1007/s00284-020-01910-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Accepted: 01/30/2020] [Indexed: 10/25/2022]
Abstract
Probiotics are defined as live organisms that are able to confer health benefits to the host by improving their intestinal microbial balance. In the last decade, there has been an increasing interest to reveal health benefits associated with them. The objective of this study was to isolate indigenous probiotic organisms and assess their probiotic activity and therapeutic characteristics. The isolates were identified as Lactobacillus fermentum (isolates 2, 4, 6, 7, 8, and 9), Lactobacillus salivarius (isolate 13), and Lactobacillus plantarum (isolates 32 and 36). Five isolates showed growth at pH 2.5, while all isolates could grow at pH 8.5. All isolates showed good growth upto 5% NaCl concentration while two isolates showed growth in 7% NaCl concentration. All the isolates were susceptible to most of the broad-spectrum antibiotics. Cell-free suspensions from the isolates showed antimicrobial activity against the tested strains of Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi, and Staphylococcus aureus. Two of the isolates 32 and 36 showed good revival after long-term storage, without any change in the morphology. Hence among all the other isolates these two isolates could have a good marketable potential. These strains can further be formulated into a probiotic drink that can be used as a health supplement.
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Domínguez-Ramírez LL, Rodríguez-Sanoja R, Tecante A, García-Garibay M, Sainz T, Wacher C. Tolerance to acid and alkali by Streptococcus infantarius subsp. infantarius strain 25124 isolated from fermented nixtamal dough: Pozol. Studies in APT broth. Food Microbiol 2020; 90:103458. [PMID: 32336375 DOI: 10.1016/j.fm.2020.103458] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 12/10/2019] [Accepted: 02/10/2020] [Indexed: 01/21/2023]
Abstract
Pozol is a beverage prepared with maize dough made after boiling the kernels in limewater. This pretreatment could act as a selective force that shapes the starter microbiota, with microorganisms able to survive the fermentation. Since Streptococcus infantarius subsp. infantarius (Sii) dominates in pozol, we evaluated the effect of acid and alkali stresses on strain Sii-25124 in commercial APT broth as a first attempt to assess its adaptation capacity. Results suggest that Sii-25124 has adaptative advantages to pH changes that possibly contribute to its persistence even after the acidification of the dough. Its cardinal pH values were 4.0 and 11.0, with an optimum between 6.6 and 8.0. It showed alkali tolerance unlike other pozol Sii strains. Adaptation at pH 4.0, 10.0 and 11.0, compared with non-adapted cells, induced acid tolerance enhancing survival at pH 3.6 (P < 0.05); a 2 min heat shock at 62 °C induced alkali tolerance response enhancing survival at pH 10.5 (P < 0.05). The up-regulation of dnaK, groEL, ptsG and atpB was observed during 5 h of exposition at pH 3.6, 4.0 and 10.0, showing similar expression rates after induction by acid shock or alkaline stress. Changes of atpB were more evident having almost five-fold induction during long-term stress.
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Affiliation(s)
- Lila Lubianka Domínguez-Ramírez
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Avenida Universidad 3000, Coyoacán, C.P., 04510, Mexico City, Mexico.
| | - Romina Rodríguez-Sanoja
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Avenida Universidad 3000, Coyoacán, C.P., 04510, Mexico City, Mexico; Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Avenida Universidad 3000, Coyoacán, C.P., 04510, Mexico City, Mexico.
| | - Alberto Tecante
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Avenida Universidad 3000, Coyoacán, C.P., 04510, Mexico City, Mexico
| | - Mariano García-Garibay
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Avenida Universidad 3000, Coyoacán, C.P., 04510, Mexico City, Mexico; Departamento de Biotecnología/Departamento de Ciencias de La Alimentación, Universidad Autónoma Metropolitana-Iztapalapa/Lerma. Av. San Rafael Atlixco 186, Colonia Vicentina, Iztapalapa, C.P., 09340, Mexico City, Mexico.
| | - Teresita Sainz
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Avenida Universidad 3000, Coyoacán, C.P., 04510, Mexico City, Mexico; Departamento de Sistemas Biológicos de La División de CBS, Universidad Autónoma Metropolitana-Xochimilco. Calzada Del Hueso 1100, Colonia Villa Quietud, Coyoacán, C.P, 04969, Mexico City, Mexico.
| | - Carmen Wacher
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Avenida Universidad 3000, Coyoacán, C.P., 04510, Mexico City, Mexico.
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Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study. Foods 2020; 9:foods9020135. [PMID: 32012829 PMCID: PMC7073759 DOI: 10.3390/foods9020135] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 01/22/2020] [Accepted: 01/22/2020] [Indexed: 11/17/2022] Open
Abstract
Twenty-seven Lactobacillus pentosus strains, and the undefined starter for table olives from which they were isolated, were characterised for their technological properties: tolerance to low temperature, high salt concentration, alkaline pH, and olive leaf extract; acidifying ability; oleuropein degradation; hydrogen peroxide and lactic acid production. Two strains with appropriate technological properties were selected. Then, table olive fermentation in vats, with the original starter, the selected strains, and without starter (spontaneous fermentation) were compared. Starters affected some texture profile parameters. The undefined culture resulted in the most effective Enterobacteriaceae reduction, acidification and olive debittering, while the selected strains batch showed the lowest antioxidant activity. Our results show that the best candidate strains cannot guarantee better fermentation performance than the undefined biodiverse mix from which they originate.
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12
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Mora D, Filardi R, Arioli S, Boeren S, Aalvink S, de Vos WM. Development of omics-based protocols for the microbiological characterization of multi-strain formulations marketed as probiotics: the case of VSL#3. Microb Biotechnol 2019; 12:1371-1386. [PMID: 31402586 PMCID: PMC6801179 DOI: 10.1111/1751-7915.13476] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 07/30/2019] [Accepted: 07/31/2019] [Indexed: 12/17/2022] Open
Abstract
The growing commercial interest in multi-strain formulations marketed as probiotics has not been accompanied by an equal increase in the evaluation of quality levels of these biotechnological products. The multi-strain product VSL#3 was used as a model to setup a microbiological characterization that could be extended to other formulations with high complexity. Shotgun metagenomics by deep Illumina sequencing was applied to DNA isolated from the commercial VSL#3 product to confirm strains identity safety and composition. Single-cell analysis was used to evaluate the cell viability, and β-galactosidase and urease activity have been used as marker to monitor the reproducibility of the production process. Similarly, these lots were characterized in detail by a metaproteomics approach for which a robust protein extraction protocol was combined with advanced mass spectrometry. The results identified over 1600 protein groups belonging to all strains present in the VSL#3 formulation. Of interest, only 3.2 % proteins showed significant differences mainly related to small variations in strain abundance. The protocols developed in this study addressed several quality criteria that are relevant for marketed multi-strain products and these represent the first efforts to define the quality of complex probiotic formulations such as VSL#3.
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Affiliation(s)
- Diego Mora
- Department of Food Environmental and Nutritional Sciences (DeFENS)University of MilanMilanItaly
| | - Rossella Filardi
- Department of Food Environmental and Nutritional Sciences (DeFENS)University of MilanMilanItaly
| | - Stefania Arioli
- Department of Food Environmental and Nutritional Sciences (DeFENS)University of MilanMilanItaly
| | - Sjef Boeren
- Laboratory of BiochemistryWageningen UniversityWageningenThe Netherlands
| | - Steven Aalvink
- Laboratory of MicrobiologyWageningen UniversityWageningenThe Netherlands
| | - Willem M. de Vos
- Laboratory of MicrobiologyWageningen UniversityWageningenThe Netherlands
- Human Microbiome Research Program Unit, Faculty of MedicineUniversity of HelsinkiHelsinkiFinland
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Spann R, Glibstrup J, Pellicer-Alborch K, Junne S, Neubauer P, Roca C, Kold D, Lantz AE, Sin G, Gernaey KV, Krühne U. CFD predicted pH gradients in lactic acid bacteria cultivations. Biotechnol Bioeng 2018; 116:769-780. [DOI: 10.1002/bit.26868] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Accepted: 10/26/2018] [Indexed: 12/20/2022]
Affiliation(s)
- Robert Spann
- Department of Chemical and Biochemical Engineering; Technical University of Denmark, Kgs.; Lyngby Denmark
| | - Jens Glibstrup
- Department of Chemical and Biochemical Engineering; Technical University of Denmark, Kgs.; Lyngby Denmark
| | - Klaus Pellicer-Alborch
- Department of Biotechnology; Chair of Bioprocess Engineering, Technische Universität Berlin; Berlin Germany
| | - Stefan Junne
- Department of Biotechnology; Chair of Bioprocess Engineering, Technische Universität Berlin; Berlin Germany
| | - Peter Neubauer
- Department of Biotechnology; Chair of Bioprocess Engineering, Technische Universität Berlin; Berlin Germany
| | | | | | - Anna Eliasson Lantz
- Department of Chemical and Biochemical Engineering; Technical University of Denmark, Kgs.; Lyngby Denmark
| | - Gürkan Sin
- Department of Chemical and Biochemical Engineering; Technical University of Denmark, Kgs.; Lyngby Denmark
| | - Krist V. Gernaey
- Department of Chemical and Biochemical Engineering; Technical University of Denmark, Kgs.; Lyngby Denmark
| | - Ulrich Krühne
- Department of Chemical and Biochemical Engineering; Technical University of Denmark, Kgs.; Lyngby Denmark
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14
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Kaduskar RD, Scala GD, Al Jabri ZJH, Arioli S, Musso L, Oggioni MR, Dallavalle S, Mora D. Promysalin is a salicylate-containing antimicrobial with a cell-membrane-disrupting mechanism of action on Gram-positive bacteria. Sci Rep 2017; 7:8861. [PMID: 28821717 PMCID: PMC5562885 DOI: 10.1038/s41598-017-07567-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2016] [Accepted: 06/28/2017] [Indexed: 11/16/2022] Open
Abstract
Promysalin was previously described as a narrow spectrum molecule with a unique species-specific activity against Pseudomonas aeruginosa. Here we demonstrate that promysalin is active against Gram-positive and Gram-negative bacteria using a microdilution assay. Promysalin acts on Gram-positive bacteria with a mechanism of action involving cell membrane damage with leakage of intracellular components. The evaluation of MICs and MBCs on 11 promysalin analogs, synthesized utilizing diverted total synthesis, allowed the identification of the structural moieties potentially involved in cell membrane interaction and damage. The mechanism of action of promysalin against Gram-negative bacteria is still not clarified, even if a synergistic effect with the bisguanidine chlorhexidine on cell membrane disruption has been observed.
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Affiliation(s)
- Rahul D Kaduskar
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133, Milan, Italy
| | - Giulia Della Scala
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133, Milan, Italy
| | - Zaaima J H Al Jabri
- Department of Genetics, University of Leicester, University Road, Leicester, LE1 7RH, United Kingdom
| | - Stefania Arioli
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133, Milan, Italy
| | - Loana Musso
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133, Milan, Italy
| | - Marco R Oggioni
- Department of Genetics, University of Leicester, University Road, Leicester, LE1 7RH, United Kingdom
| | - Sabrina Dallavalle
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133, Milan, Italy
| | - Diego Mora
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133, Milan, Italy.
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15
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Xu Z, He H, Zhang S, Guo T, Kong J. Characterization of Feruloyl Esterases Produced by the Four Lactobacillus Species: L. amylovorus, L. acidophilus, L. farciminis and L. fermentum, Isolated from Ensiled Corn Stover. Front Microbiol 2017. [PMID: 28626449 PMCID: PMC5454770 DOI: 10.3389/fmicb.2017.00941] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Abstract
Lactic acid bacteria (LAB) play important roles in silage fermentation, which depends on the production of sufficient organic acids to inhibit the growth of undesirable microorganisms. However, LAB are not able to degrade cellulose and hemicellulose. Bacteria and fibrolytic enzymes are usually used as inoculants to improve the silage quality and digestibility. In the present study, we isolated four Lactobacillus strains (L. amylovorus CGMCC 11056, L. acidophilus CCTCC AB2010208, L. farciminis CCTCC AB2016237 and L. fermentum CCTCC AB2010204) with feruloyl esterase (FAE) activities from ensiled corn stover (CS) by a plate screening assay. The genes encoding FAEs were cloned and hetero-expressed in Escherichia coli. The optimal temperature and pH of these purified enzymes ranged from 45 to 50°C and from 7.0 to 8.0, respectively. They could hydrolyze hydroxycinnamoyl esters in a substrate-specific manner when methyl ferulate, methyl caffeate, methyl ρ-coumarate and methyl sinapinate were used as substrates. Moreover, these four FAEs were able to hydrolyze CS to release hydroxycinnamic acids. Furthermore, these strains could degrade hydroxycinnamic esters, and L. amylovorus CGMCC 11056 was the most efficient strain among these four isolates. These results provided a new target for the development of inoculants to improve silage quality and digestibility.
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Affiliation(s)
- Zhenshang Xu
- State Key Laboratory of Microbial Technology, Shandong UniversityJinan, China
| | - Huiying He
- State Key Laboratory of Microbial Technology, Shandong UniversityJinan, China
| | - Susu Zhang
- State Key Laboratory of Microbial Technology, Shandong UniversityJinan, China
| | - Tingting Guo
- State Key Laboratory of Microbial Technology, Shandong UniversityJinan, China
| | - Jian Kong
- State Key Laboratory of Microbial Technology, Shandong UniversityJinan, China
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16
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Streptococcus thermophilus urease activity boosts Lactobacillus delbrueckii subsp. bulgaricus homolactic fermentation. Int J Food Microbiol 2016; 247:55-64. [PMID: 26826763 DOI: 10.1016/j.ijfoodmicro.2016.01.006] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2015] [Revised: 12/29/2015] [Accepted: 01/10/2016] [Indexed: 02/08/2023]
Abstract
The proto-cooperation between Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in the yogurt consortium enhances the growth rate and size of each population. In contrast, the independent growth of the two species in milk leads to a slower growth rate and a smaller population size. In this study, we report the first evidence that the urease activity of S. thermophilus increases the intracellular pH of L. delbrueckii in the absence of carbon source. However, in milk, in the presence of lactose the alkalizing effect of urea-derived ammonia was not detectable. Nevertheless, based on glucose consumption and lactic acid production at different pHin, L. delbrueckii showed an optimum of glycolysis and homolactic fermentation at alkaline pH values. In milk, we observed that ammonia provided by urea hydrolysis boosted lactic acid production in S. thermophilus and in L. delbrueckii when the species were grown alone or in combination. Therefore, we propose that urease activity acts as an altruistic cooperative trait, which is costly for urease-positive individuals but provides a local benefit because other individuals can take advantage of urease-dependent ammonia release.
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17
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Hosseini Nezhad M, Hussain MA, Britz ML. Stress responses in probiotic Lactobacillus casei. Crit Rev Food Sci Nutr 2016; 55:740-9. [PMID: 24915363 DOI: 10.1080/10408398.2012.675601] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Survival in harsh environments is critical to both the industrial performance of lactic acid bacteria (LAB) and their competitiveness in complex microbial ecologies. Among the LAB, members of the Lactobacillus casei group have industrial applications as acid-producing starter cultures for milk fermentations and as specialty cultures for the intensification and acceleration of flavor development in certain bacterial-ripened cheese varieties. They are amongst the most common organisms in the gastrointestinal (GI) tract of humans and other animals, and have the potential to function as probiotics. Whether used in industrial or probiotic applications, environmental stresses will affect the physiological status and properties of cells, including altering their functionality and biochemistry. Understanding the mechanisms of how LAB cope with different environments is of great biotechnological importance, from both a fundamental and applied perspective: hence, interaction between these strains and their environment has gained increased interest in recent years. This paper presents an overview of the important features of stress responses in Lb. casei, and related proteomic or gene expression patterns that may improve their use as starter cultures and probiotics.
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18
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Ueda S, Nomoto R, Yoshida KI, Osawa R. Comparison of three tannases cloned from closely related lactobacillus species: L. Plantarum, L. Paraplantarum, and L. Pentosus. BMC Microbiol 2014; 14:87. [PMID: 24708557 PMCID: PMC4233993 DOI: 10.1186/1471-2180-14-87] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2013] [Accepted: 02/10/2014] [Indexed: 01/12/2023] Open
Abstract
BACKGROUND Tannase (tannin acyl hydrolase, EC 3.1.1.20) specifically catalyzes the hydrolysis of the galloyl ester bonds in hydrolyzable tannins to release gallic acid. The enzyme was found not only in fungal species but also many bacterial species including Lactobacillus plantarum, L. paraplantarum, and L. pentosus. Recently, we identified and expressed a tannase gene of L. plantarum, tanLpl, to show remarkable differences to characterized fungal tannases. However, little is known about genes responsible for tannase activities of L. paraplantarum and L. pentosus. We here identify the tannase genes (i.e. tanLpa and tanLpe) of the above lactobacilli species, and describe their molecular diversity among the strains as well as enzymological difference between species inclusive of L. plantarum. RESULTS The genes encoding tannase, designated tanLpa and tanLpe, were cloned from Lactobacillus paraplantarum NSO120 and Lactobacillus pentosus 21A-3, which shared 88% and 72% amino acid identity with TanLpl, cloned from Lactobacillus plantarum ATCC 14917(T), respectively. These three enzymes could comprise a novel tannase subfamily of independent lineage, because no other tannases in the databases share significant sequence similarity with them. Each of tanLpl, tanLpa, and tanLpe was expressed in Bacillus subtilis RIK 1285 and recombinant enzymes were secreted and purified. The K(m) values of the enzymes on each galloyl ester were comparable; however, the k(cat)/K(m) values of TanLpa for EGCg, ECg, Cg, and GCg were markedly higher than those for TanLpl and TanLpe. Their enzymological properties were compared to reveal differences at least in substrate specificity. CONCLUSION Two tannase genes responsible for tannase activities of L. paraplantarum and L. pentosus were identified and characterized. TanLpl, TanLpa and TanLpe forming a phylogenetic cluster in the known bacterial tannase genes and had a limited diversity in each other. Their enzymological properties were compared to reveal differences at least in substrate specificity. This is the first comparative study of closely related bacterial tannases.
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Affiliation(s)
| | - Ryohei Nomoto
- Department of Bioresource Science, Graduate School of Agricultural Science, Kobe University, Rokko-dai 1-1, Nada-ku, Kobe 657-8501, Japan.
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19
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Ramos CL, Thorsen L, Ryssel M, Nielsen DS, Siegumfeldt H, Schwan RF, Jespersen L. Effect of the gastrointestinal environment on pH homeostasis of Lactobacillus plantarum and Lactobacillus brevis cells as measured by real-time fluorescence ratio-imaging microscopy. Res Microbiol 2014; 165:215-25. [PMID: 24607712 DOI: 10.1016/j.resmic.2014.02.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2013] [Accepted: 02/06/2014] [Indexed: 11/16/2022]
Abstract
In the present work, an in vitro model of the gastrointestinal tract (GIT) was developed to obtain real-time observations of the pH homeostasis of single cells of probiotic Lactobacillus spp. strains as a measure of their physiological state. Changes in the intracellular pH (pHi) were determined using fluorescence ratio imaging microscopy (FRIM) for potential probiotic strains of Lactobacillus plantarum UFLA CH3 and Lactobacillus brevis UFLA FFC199. Heterogeneous populations were observed, with pHi values ranging from 6.5 to 7.5, 3.5 to 5.6 and 6.5 to 8.0 or higher during passage of saliva (pH 6.4), gastric (pH 3.5) and intestinal juices (pH 6.4), respectively. When nutrients were added to gastric juice, the isolate L. brevis significantly decreased its pH(i) closer to the extracellular pH (pH(ex)) than in gastric juice without nutrients. This was not the case for L. plantarum. This study is the first to produce an in vitro GIT model enabling real-time monitoring of pH homeostasis of single cells in response to the wide range of pH(ex) of the GIT. Furthermore, it was possible to observe the heterogeneous response of single cells. The technique can be used to determine the survival and physiological conditions of potential probiotics and other microorganisms during passage through the GIT.
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Affiliation(s)
- Cíntia Lacerda Ramos
- Department of Biology, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil; Food Microbiology, Department of Food Science, Faculty of Science, University of Copenhagen, Denmark.
| | - Line Thorsen
- Food Microbiology, Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
| | - Mia Ryssel
- Food Microbiology, Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
| | - Dennis S Nielsen
- Food Microbiology, Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
| | - Henrik Siegumfeldt
- Food Microbiology, Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
| | | | - Lene Jespersen
- Food Microbiology, Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
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20
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Nyanga-Koumou AP, Ouoba LII, Kobawila SC, Louembe D. Response mechanisms of lactic acid bacteria to alkaline environments: a review. Crit Rev Microbiol 2011; 38:185-90. [PMID: 22168378 DOI: 10.3109/1040841x.2011.640978] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Regulation of the cytoplasmic or internal pH (pHin) is a fundamental requirement for the survival and viability of bacteria. The optimum pHin for most bacteria is near the neutral point (pH 7.0). Therefore, bacteria may have some strategies to adapt themselves to the acidity or alkalinity of cytoplasm. As other microorganisms, lactic acid bacteria (LAB) are able to maintain a neutral or near neutral cytoplasmic pH even when the pH of the external medium varies. Mechanisms facilitating survival and growth under alkaline conditions of LAB are reviewed. These mechanisms are: (i) the active potassium extrusion and the potassium-proton antiport system, (ii) the sodium-proton antiport system, (iii) the proton-translocating adenosine triphosphatase (ATPase), (iv) the formation of transmembrane proton gradients (ΔpH) in a reversed direction, and (v) the adaptation, cross-protection, and changes in protein synthesis.
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Affiliation(s)
- Armand P Nyanga-Koumou
- Département de Biologie Cellulaire et Moléculaire, Faculté des Sciences, Université Marien N'Gouabi, Brazzaville, Congo
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21
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Shibata Y, Kawada-Matsuo M, Shirai Y, Saito N, Li D, Yamashita Y. Streptococcus mutans diacylglycerol kinase homologue: a potential target for anti-caries chemotherapy. J Med Microbiol 2011; 60:625-630. [DOI: 10.1099/jmm.0.026070-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Affiliation(s)
- Yukie Shibata
- Section of Preventive and Public Health Dentistry, Division of Oral Health, Growth and Development, Kyushu University Faculty of Dental Science, Fukuoka, Japan
| | - Miki Kawada-Matsuo
- Section of Preventive and Public Health Dentistry, Division of Oral Health, Growth and Development, Kyushu University Faculty of Dental Science, Fukuoka, Japan
| | | | - Naoaki Saito
- Biosignal Research Center, Kobe University, Kobe, Japan
| | - Dan Li
- Section of Preventive and Public Health Dentistry, Division of Oral Health, Growth and Development, Kyushu University Faculty of Dental Science, Fukuoka, Japan
| | - Yoshihisa Yamashita
- Section of Preventive and Public Health Dentistry, Division of Oral Health, Growth and Development, Kyushu University Faculty of Dental Science, Fukuoka, Japan
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22
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Lee K, Rho BS, Pi K, Kim HJ, Choi YJ. Proteomic analysis of protein expression in Lactobacillus plantarum in response to alkaline stress. J Biotechnol 2011; 153:1-7. [DOI: 10.1016/j.jbiotec.2011.02.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2010] [Revised: 02/13/2011] [Accepted: 02/21/2011] [Indexed: 10/18/2022]
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23
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Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: A multivariate screening study. Int J Food Microbiol 2010; 144:270-9. [DOI: 10.1016/j.ijfoodmicro.2010.10.005] [Citation(s) in RCA: 83] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2010] [Revised: 10/04/2010] [Accepted: 10/05/2010] [Indexed: 11/19/2022]
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24
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Arioli S, Ragg E, Scaglioni L, Fessas D, Signorelli M, Karp M, Daffonchio D, De Noni I, Mulas L, Oggioni M, Guglielmetti S, Mora D. Alkalizing reactions streamline cellular metabolism in acidogenic microorganisms. PLoS One 2010; 5:e15520. [PMID: 21152088 PMCID: PMC2994868 DOI: 10.1371/journal.pone.0015520] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2010] [Accepted: 10/06/2010] [Indexed: 11/25/2022] Open
Abstract
An understanding of the integrated relationships among the principal cellular functions that govern the bioenergetic reactions of an organism is necessary to determine how cells remain viable and optimise their fitness in the environment. Urease is a complex enzyme that catalyzes the hydrolysis of urea to ammonia and carbonic acid. While the induction of urease activity by several microorganisms has been predominantly considered a stress-response that is initiated to generate a nitrogen source in response to a low environmental pH, here we demonstrate a new role of urease in the optimisation of cellular bioenergetics. We show that urea hydrolysis increases the catabolic efficiency of Streptococcus thermophilus, a lactic acid bacterium that is widely used in the industrial manufacture of dairy products. By modulating the intracellular pH and thereby increasing the activity of β-galactosidase, glycolytic enzymes and lactate dehydrogenase, urease increases the overall change in enthalpy generated by the bioenergetic reactions. A cooperative altruistic behaviour of urease-positive microorganisms on the urease-negative microorganisms within the same environment was also observed. The physiological role of a single enzymatic activity demonstrates a novel and unexpected view of the non-transcriptional regulatory mechanisms that govern the bioenergetics of a bacterial cell, highlighting a new role for cytosol-alkalizing biochemical pathways in acidogenic microorganisms.
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Affiliation(s)
- Stefania Arioli
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, Milan, Italy
| | - Enzio Ragg
- Dipartimento di Scienze Molecolari Agroalimentari, Università degli Studi di Milano, Milan, Italy
| | - Leonardo Scaglioni
- Dipartimento di Scienze Molecolari Agroalimentari, Università degli Studi di Milano, Milan, Italy
| | - Dimitrios Fessas
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, Milan, Italy
| | - Marco Signorelli
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, Milan, Italy
| | - Matti Karp
- Department of Chemistry and Bioengineering, Tampere University of Technology, Tampere, Finland
| | - Daniele Daffonchio
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, Milan, Italy
| | - Ivano De Noni
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, Milan, Italy
| | - Laura Mulas
- Laboratorio di Microbiologia Molecolare e Biotecnologia, Dipartimento Biologia Molecolare, Università di Siena, Siena, Italy
| | - Marco Oggioni
- Laboratorio di Microbiologia Molecolare e Biotecnologia, Dipartimento Biologia Molecolare, Università di Siena, Siena, Italy
| | - Simone Guglielmetti
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, Milan, Italy
| | - Diego Mora
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, Milan, Italy
- * E-mail:
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25
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Slonczewski JL, Fujisawa M, Dopson M, Krulwich TA. Cytoplasmic pH measurement and homeostasis in bacteria and archaea. Adv Microb Physiol 2009; 55:1-79, 317. [PMID: 19573695 DOI: 10.1016/s0065-2911(09)05501-5] [Citation(s) in RCA: 293] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Of all the molecular determinants for growth, the hydronium and hydroxide ions are found naturally in the widest concentration range, from acid mine drainage below pH 0 to soda lakes above pH 13. Most bacteria and archaea have mechanisms that maintain their internal, cytoplasmic pH within a narrower range than the pH outside the cell, termed "pH homeostasis." Some mechanisms of pH homeostasis are specific to particular species or groups of microorganisms while some common principles apply across the pH spectrum. The measurement of internal pH of microbes presents challenges, which are addressed by a range of techniques under varying growth conditions. This review compares and contrasts cytoplasmic pH homeostasis in acidophilic, neutralophilic, and alkaliphilic bacteria and archaea under conditions of growth, non-growth survival, and biofilms. We present diverse mechanisms of pH homeostasis including cell buffering, adaptations of membrane structure, active ion transport, and metabolic consumption of acids and bases.
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