Growth, biogenic amine production and<i>tyrDC</i>transcription of<i>Enterococcus faecalis</i>in synthetic medium containing defined amino acid concentrations

Bargossi, Eleonora; Tabanelli, Giulia; Montanari, Chiara; Gatto, Veronica; Chinnici, Fabio; Gardini, Fausto; Torriani, Sandra

doi:10.1111/jam.13406

Cited by 16 publications

(15 citation statements)

References 46 publications

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“…I.e., the catabolic genes tdcA, tdcP , and nhac-2 – that encode a tyrosine decarboxylase, a tyrosine-tyramine antiporter and a Na + /H + antiporter, respectively – are over-expressed by tyrosine, while the tyrS which encodes an aminoacyl-tRNA synthetase-like gene is repressed. This effect of tyrosine on tdc cluster expression has also been demonstrated in other E. faecalis strains by Bargossi et al (2015 , 2017 ).…”

Section: Discussionsupporting

confidence: 71%

The Relationship among Tyrosine Decarboxylase and Agmatine Deiminase Pathways in Enterococcus faecalis

et al. 2017

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Enterococci are considered mainly responsible for the undesirable accumulation of the biogenic amines tyramine and putrescine in cheeses. The biosynthesis of tyramine and putrescine has been described as a species trait in Enterococcus faecalis. Tyramine is formed by the decarboxylation of the amino acid tyrosine, by the tyrosine decarboxylase (TDC) route encoded in the tdc cluster. Putrescine is formed from agmatine by the agmatine deiminase (AGDI) pathway encoded in the agdi cluster. These biosynthesis routes have been independently studied, tyrosine and agmatine transcriptionally regulate the tdc and agdi clusters. The objective of the present work is to study the possible co-regulation among TDC and AGDI pathways in E. faecalis. In the presence of agmatine, a positive correlation between putrescine biosynthesis and the tyrosine concentration was found. Transcriptome studies showed that tyrosine induces the transcription of putrescine biosynthesis genes and up-regulates pathways involved in cell growth. The tyrosine modulation over AGDI route was not observed in the mutant Δtdc strain. Fluorescence analyses using gfp as reporter protein revealed PaguB (the promoter of agdi catabolic genes) was induced by tyrosine in the wild-type but not in the mutant strain, confirming that tdc cluster was involved in the tyrosine induction of putrescine biosynthesis. This study also suggests that AguR (the transcriptional regulator of agdi) was implicated in interaction among the two clusters.

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Section: Discussionsupporting

confidence: 71%

The Relationship among Tyrosine Decarboxylase and Agmatine Deiminase Pathways in Enterococcus faecalis

et al. 2017

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“…They investigated firstly the tyrosine effect on the tdc cluster transcription of E. faecalis by microarray experiment, highlighting, in the presence of tyrosine, an over-expression of tdcA , tdcP , and nhac-2 genes and a repression of tyrS . Bargossi et al [15,155] have also demonstrated the same effect in other E. faecalis strains. Moreover, Perez et al [154] showed that tyrosine induced putrescine biosynthesis genes, as confirmed by reverse transcription quantitative PCR (RT-qPCR) results.…”

Section: Main Lab Involved In Ba Production In Fermented Foodsmentioning

confidence: 61%

Biogenic Amine Production by Lactic Acid Bacteria: A Review

Barbieri

Montanari

Gardini

et al. 2019

Foods

335

255

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Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) depending also on individual sensitivity. Many studies have focused on the aminobiogenic potential of LAB associated with fermented foods, taking into consideration the conditions affecting BA accumulation and enzymes/genes involved in the biosynthetic mechanisms. This review describes in detail the different LAB (used as starter cultures to improve technological and sensorial properties, as well as those naturally occurring during ripening or in spontaneous fermentations) able to produce BAs in model or in real systems. The groups considered were enterococci, lactobacilli, streptococci, lactococci, pediococci, oenococci and, as minor producers, LAB belonging to Leuconostoc and Weissella genus. A deeper knowledge of this issue is important because decarboxylase activities are often related to strains rather than to species or genera. Moreover, this information can help to improve the selection of strains for further applications as starter or bioprotective cultures, in order to obtain high quality foods with reduced BA content.

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“…The presence of biogenic amines in food constitutes a potential public health concern because of their physiological and toxicological effect. At high concentrations, they are known to cause food poisoning, due to their vasoactive properties (Bargossi et al, 2017 ). The most dangerous are histamine (produced from histidine) and tyramine (produced from tyrosine) and are regarded as undesirable compounds that may cause health disruptions to sensitive consumers (EFSA Panel on Biological Hazards, 2011 ).…”

Section: Current Applications Of Enterococci and Their Bacteriocinsmentioning

confidence: 99%

“…Biogenic amines are mainly accumulated in foods through microbial decarboxylation of certain amino acids (Gardini et al, 2016 ). Enterococcus species, together with other lactic acid bacteria, constitutes one of the microorganisms that can accumulate higher biogenic amines; they are indeed known as the most efficient tyramine producers in fermented foods (Ladero et al, 2012 ; Bargossi et al, 2017 ; Laukova et al, 2017 ). Therefore, control measures to prevent biogenic amine formation in foods or to reduce their levels once formed must be taken.…”

Section: Current Applications Of Enterococci and Their Bacteriocinsmentioning

confidence: 99%

The Genus Enterococcus: Between Probiotic Potential and Safety Concerns—An Update

et al. 2018

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A considerable number of strains belonging to different species of Enterococcus are highly competitive due to their resistance to wide range of pH and temperature. Their competitiveness is also owed to their ability to produce bacteriocins recognized for their wide-range effectiveness on pathogenic and spoilage bacteria. Enterococcal bacteriocins have attracted great research interest as natural antimicrobial agents in the food industry, and as a potential drug candidate for replacing antibiotics in order to treat multiple drugs resistance pathogens. However, the prevalence of virulence factors and antibiotic-resistance genes and the ability to cause disease could compromise their application in food, human and animal health. From the current regulatory point of view, the genus Enterococcus is neither recommended for the QPS list nor have GRAS status. Although recent advances in molecular biology and the recommended methods for the safety evaluation of Enterococcus strains allowed the distinction between commensal and clinical clades, development of highly adapted methods and legislations are still required. In the present review, we evaluate some aspects of Enterococcus spp. related to their probiotic properties and safety concerns as well as the current and potential application in food systems and treatment of infections. The regulatory status of commensal Enterococcus candidates for food, feed, probiotic use, and recommended methods to assess and ensure their safety are also discussed.

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Growth, biogenic amine production andtyrDCtranscription ofEnterococcus faecalisin synthetic medium containing defined amino acid concentrations

Abstract: This study gives deeper insight into the metabolic regulation of tyrDC activity of enterococci.

Cited by 16 publications

References 46 publications

The Relationship among Tyrosine Decarboxylase and Agmatine Deiminase Pathways in Enterococcus faecalis

The Relationship among Tyrosine Decarboxylase and Agmatine Deiminase Pathways in Enterococcus faecalis

Biogenic Amine Production by Lactic Acid Bacteria: A Review

The Genus Enterococcus: Between Probiotic Potential and Safety Concerns—An Update

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