Impact of aerobic and respirative life-style on Lactobacillus casei N87 proteome

Siciliano, Roberta; Pannella, Gianfranco; Lippolis, Rosa; Ricciardi, Annamaria; Mazzeo, Maria Fiorella; Zotta, Teresa

doi:10.1016/j.ijfoodmicro.2019.03.006

Cited by 15 publications

(13 citation statements)

References 45 publications

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“…In this work, inactivation of ccpA caused changes in the expression of some proteins related to stress response in cells. Among the differentially expressed proteins, heat shock protein (Hsp20), cold stress protein (Csp), elongation factor Tu (EF-Tu), and molecular chaperones (GroEL, GroES, and DnaK) were down-regulated in the mutant strain compared to the parental strain, while the transcriptional repressor protein HrcA, the DNA repair a Average fold-change was calculated as the ratio of the CcpA-negative mutant of L. bulgaricus ATCC11842 to the parental strain for up-regulated proteins and as the negative reciprocal values for down-regulated proteins, Proteins with the fold-change of ≥ 1.5 or ≤ − 1.5 and P-value < 0.05 were considered to be significantly up-regulated or down-regulated, respectively, based on statistic analysis for three biological replicates [19] protein RecO, the regulatory protein RecX and the SOS regulatory protein LexA were up-regulated. The expression of HrcA was up-regulated in the mutant strain, showing that it was negatively regulated by CcpA in L. bulgaricus.…”

Section: Discussionmentioning

confidence: 99%

“…Some studies have demonstrated that the growth conditions under which aerobic (oxygen) and respiratory (aerobic growth in the presence of exogenous heme and/or menaquinone) growth improve the stress tolerance and biomass yield in several industrially important LAB [11,[16][17][18][19][20]. In L. lactis, inactivation of ccpA shifted homolactic fermentation to mixed acid fermentation under aeration conditions [14].…”

Section: Introductionmentioning

confidence: 99%

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Effects of ccpA gene deficiency in Lactobacillus delbrueckii subsp. bulgaricus under aerobic conditions as assessed by proteomic analysis

Zhang

Liu

2020

Microb Cell Fact

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Background: Aerobic growth provides benefits in biomass yield and stress tolerance of Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus). Catabolite control protein A (CcpA) is a master regulator involved in the aerobic and anaerobic growth, metabolic production and stress response in L. bulgaricus, but its potential molecular mechanisms remains unclear. The aim of this study is to elucidate the role of CcpA in L. bulgaricus in aerobic growth at the proteomic perspective. Results: The differential proteomic analysis was performed on the L. bulgaricus ATCC11842 and its ccpA inactivated mutant strain using iTRAQ technology. A total of 132 differentially expressed proteins were obtained, among which 58 were up-regulated and 74 were down-regulated. These proteins were mainly involved in the cellular stress response, carbohydrate and energy metabolism, amino acid transport and protein synthesis, genetic information processing. Moreover, inactivation of ccpA negatively affected the expression of key enzymes involved in glycolysis pathway, while it enhanced the expression of proteins related to the pyruvate pathway, supporting the conclusion that CcpA mediated the shift from homolactic fermentation to mixed acid fermentation in L. bulgaricus. Conclusions: Overall, these results showed that the role of CcpA in L. bulgaricus as a pleiotropic regulator in aerobic metabolism and stress response. This proteomic analysis also provide new insights into the CcpA-mediated regulatory network of L. bulgaricus and potential strategies to improve the production of starter and probiotic cultures based on the metabolic engineering of global regulators.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of ccpA gene deficiency in Lactobacillus delbrueckii subsp. bulgaricus under aerobic conditions as assessed by proteomic analysis

Zhang

Liu

2020

Microb Cell Fact

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“…are facultative anaerobes, but several species do not tolerate oxygen well [39,40]. Since aerobic cultivation has less energy and is cost intensive, economic advantages can be gained, if technical biomass production can be run under aerobic conditions [41]. Therefore, it was essential to know whether the selected probiotic strains grew equally well under an aerobic condition.…”

Section: Discussionmentioning

confidence: 99%

Optimization of Production Parameters for Probiotic Lactobacillus Strains as Feed Additive

2019

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In animal nutrition, probiotics are considered as desirable alternatives to antibiotic growth promoters. The beneficial effects of probiotics primarily depend on their viability in feed, which demands technical optimization of biomass production, since processing and storage capacities are often strain-specific. In this study, we optimized the production parameters for two broiler-derived probiotic lactobacilli (L. salivarius and L. agilis). Carbohydrate utilization of both strains was determined and preferred substrates that boosted biomass production in lab-scale fermentations were selected. The strains showed good aerobic tolerance, which resulted in easier scale-up production. For the freeze-drying process, the response surface methodology was applied to optimize the composition of cryoprotective media. A quadratic polynomial model was built to study three protective factors (skim milk, sucrose, and trehalose) and to predict the optimal working conditions for maximum viability. The optimal combination of protectants was 0.14g/mL skim milk/ 0.08 g/mL sucrose/ 0.09 g/mL trehalose (L. salivarius) and 0.15g/mL skim milk/ 0.08 g/mL sucrose/ 0.07 g/mL (L. agilis), respectively. Furthermore, the in-feed stabilities of the probiotic strains were evaluated under different conditions. Our results indicate that the chosen protectants exerted an extensive protection on strains during the storage. Although only storage of the strains at 4 °C retained the maximum stability of both Lactobacillus strains, the employed protectant matrix showed promising results at room temperature.

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“…Recently, their use has been preferred by the winemakers to guarantee more success in wine deacidification, also enhancing the sensorial features of wines. Scientific literature has highlighted that malolactic starters are selected according to very strict criteria and are able to survive in extremely difficult conditions [4][5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine

et al. 2020

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Malolactic fermentation (MLF) is a biological process that, in addition to deacidifying, also improves biological stability and changes the chemical and sensorial characteristics of wines. However, multiple biotic and abiotic factors, present in must and wine, make the onset and completion of MLF by indigenous malolactic bacteria or added commercial starters difficult. This work illustrates the metabolic and fermentative dynamics in winemaking Fiano wine, using a commercial starter of Saccharomyces cerevisiae and the selected strain Lactobacillus plantarum M10. In particular, an inoculum of malolactic starter was assessed at the beginning of alcoholic fermentation (early co-inoculum), at half alcoholic fermentation (late co-inoculum), and post alcoholic fermentation (sequential inoculum). The malolactic starter, before its use, was pre-adapted in sub-optimal growth conditions (pH 5.0). In sequential inoculum of the Lb. plantarum M10, even in a wine with high acidity, has confirmed its good technological and enzymatic characteristics, completing the MLF and enriching the wine with desirable volatile compounds.

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Impact of aerobic and respirative life-style on Lactobacillus casei N87 proteome

Cited by 15 publications

References 45 publications

Effects of ccpA gene deficiency in Lactobacillus delbrueckii subsp. bulgaricus under aerobic conditions as assessed by proteomic analysis

Effects of ccpA gene deficiency in Lactobacillus delbrueckii subsp. bulgaricus under aerobic conditions as assessed by proteomic analysis

Optimization of Production Parameters for Probiotic Lactobacillus Strains as Feed Additive

Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine

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