Alkyl hydroperoxide reductase enhances the growth of Leuconostoc mesenteroides lactic acid bacteria at low temperatures

Abstract

Lactic acid bacteria (LAB) can cause deterioration of food quality even at low temperatures. In this study, we investigated the cold-adaptation mechanism of a novel food spoilage LAB, Leuconostoc mesenteroides NH04 (NH04). L. mesenteroides was isolated from several spoiled cooked meat products at a high frequency in our factories. NH04 grew rapidly at low temperatures within the shelf-life period and resulted in heavy financial losses. NH04 grew more rapidly than related strains such as Leuconostoc mesenteroides NBRC3832 (NBRC3832) at 10°C. Proteome analysis of NH04 demonstrated that this strain produces a homolog of alkyl hydroperoxide reductase––AhpC––the expression of which can be induced at low temperatures. The expression level of AhpC in NH04 was approximately 6-fold higher than that in NBRC3832, which was grown under the same conditions. Although AhpC is known to have an anti-oxidative role in various bacteria by catalyzing the reduction of alkyl hydroperoxide and hydrogen peroxide, the involvement of AhpC in cold adaptation of food spoilage bacteria was unclear. We introduced an expression plasmid containing ahpC into NBRC3832, which grows slower than NH04 at 10°C, and found that expression of AhpC enhanced growth. These results demonstrated that AhpC, which likely increases anti-oxidative capacity of LAB, plays an important role in their rapid growth at low temperatures.

Triphenyltin recognition by primary structures of effector proteins and the protein network of Bacillus thuringiensis during the triphenyltin degradation process

“…1a verifies that protein folding led to a decrease in binding sites for Ag + . Its up-regulated expression in viable cells after TPT degradation further demonstrated alkyl hydroperoxide reductase is an effector protein (Supplementary Table S5 ) for the catalysis of organic hydroperoxides under TPT stress 10 .…”

Analysis of Cultivable Microbial Community during Kimchi Fermentation Using MALDI-TOF MS

“…Leu. mesenteroides grow at temperatures below 10 °C and is often isolated from meat products stored at low temperatures [ 38 ]. In this study, Leu.…”

Alkyl hydroperoxide reductase from Bacillus aquimaris MKSC 6.2 protects Esherichia coli from oxidative stress

“…The AhpC belongs to typical 2‐Cys peroxiredoxin (Prx) containing Cys46 and Cys166 (amino acid numbering based on the sequence of in the GenBank with accession number of KM052591) as the active site residues. The former Cys in the N‐terminal is predicted to function as a peroxidatic Cys that is crucial for substrate binding, while the latter Cys in the C‐terminal is a resolving Cys that is responsible for product release . The isolated 1530 bp AhpF gene encodes a polypeptide of 509 amino acid residues with two conserved CHNC and CPHC catalytic residues required for reduction of oxidized‐AhpC during catalytic turnover.…”

“…PCC7120 protects E. coli from multiple abiotic stresses, such as heat, salt, pesticide, cadmium, copper, and UV-B [10]. Moreover, in addition to its function as a peroxide reductase, AhpC of Helicobacter pylori also acts as a molecular chaperone preventing protein misfolding under oxidative stress [11] and it has been demonstrated recently that alkyl hydroperoxide reductase enhances the growth of Leuconostoc mesenteroides lactic acid bacteria at low temperatures suggesting AhpC role in cold adaptation [12]. All together demonstrated that the bacterial AhpCs have multifunctional characteristics other than as antioxidant enzymes.…”