Influence of High Hydrostatic Pressure on the Identification of Lactobacillus by MALDI-TOF MS- Preliminary Study

Bucka-Kolendo, Joanna; Sokołowska, Barbara; Winiarczyk, S.

doi:10.3390/microorganisms8060813

Cited by 13 publications

(20 citation statements)

References 21 publications

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“…In the strain, L. paracollinoides KKP 3567, the expression levels for the dnaK and ctsR were below the detection limit, but a slight increase of the expression hrcA after HHP treatment was noticed. The impact of HHP on proteome was previously described in Bucka-Kolendo et al [17]. Overall, the analysis of the viability showed that the pressurization did affect the studied strains, and the level of survival has decreased compared to the control.…”

Section: Hrca Genesupporting

confidence: 52%

“…The 15 strains of LAB were isolated from food (juices, beverages, and beers) samples obtained commercially, to determine the source of microbial contamination of the products. The strains selected for examination were characterized by phenotypical and phylogenetical characteristics to confirm their identification, as described in Bucka-Kolendo et al [17]. LAB strains used in the studies as well as the introduced new nomenclature proposed by Zheng et al [18] are presented in Table 1.…”

Section: Lab Strains and Culture Conditionsmentioning

confidence: 99%

Section: Hrca Genementioning

confidence: 99%

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Effect of High Hydrostatic Pressure on Stress-Related dnaK, hrcA, and ctsR Expression Patterns in Selected Lactobacilli Strains

Bucka-Kolendo

Juszczuk-Kubiak

Sokołowska

2021

Genes

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Lactic acid bacteria (LAB) in the natural environment meet multiple stressors such as pH and temperature variations, increased nutrition and metabolite concentrations, harmful chemicals, acidic/oxidative conditions, osmotic pressure, and starvation. However, LAB strains are not subjected to high hydrostatic pressure (HHP) which currently is the most common non-thermal decontamination technology in the food industry. In this context, the LAB response to HHP is more difficult to identify compared to other stress-induced responses, and dnaK, ctsR, and hrcA can serve as essential regulators in this reaction. In the present study, the expression level of dnaK, ctsR, and hrcA mRNAs in 15 LAB strains after the HHP (300 MPa/5′) exposure was evaluated. As a result, the HHP-treatment affected the up-regulation of dnaK, ctsR, and hrcA in L. backii KKP 3565, L. backii KKP 3566, L. rhamnosus KKP 3570, L. brevis KKP 3575 strains, whereas, in L. plantarum KKP 3569, L. rhamnosus KKP 3571, L. brevis KKP 3573 all genes were lower expressed. The relative expression level of the dnaK, ctsR, and hrcA either before or after the pressure treatment for L. brevis DSM 6235, L. rhamnosus KKP 3572, L. brevis KKP 3574, L. brevis KKP 3576, L. rossiae KKP 3577, L. curvatus KKP 3578 strains were undetectable. Significant differences in the expression levels were observed, between the control and the HHP treatment strains for dnaK in L. backii KKP 3565, L. backii KKP 3566, L. plantarum KKP 3569, L. rhamnosus KKP 3570, L. rhamnosus KKP 3571, ctsR in, L. backii KKP 3565, L. rhamnosus KKP 3570, L. rhamnosus KKP 3571, and hrcA in L. plantarum KKP 3569, L. rhamnosus KKP 3571. Overall, the studied genes, dnaK, ctsR, and hrcA can be useful markers to indicate the LAB cellular response to HHP. These molecular parameters can help to optimize the desirable LAB growing conditions in industrial processes and to understand the complexity of the stress-related mechanism.

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Section: Hrca Genesupporting

confidence: 52%

Section: Lab Strains and Culture Conditionsmentioning

confidence: 99%

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Effect of High Hydrostatic Pressure on Stress-Related dnaK, hrcA, and ctsR Expression Patterns in Selected Lactobacilli Strains

Bucka-Kolendo

Juszczuk-Kubiak

Sokołowska

2021

Genes

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“…The results showed that the MALDI-TOF technique allowed better identification of bacterial strains in the tested food products (92% correct identification), compared to the qPCR method (Angelakis et al, 2011). However, some studies showed (Bucka-Kolendo et al, 2020) that treating lactic acid bacteria with stress factor, like high hydrostatic pressure (HHP), can affect the identification of microorganisms, if the identification technique is based on the protein profile. The data obtained from the protein mass fingerprinting analysis of some lactobacilli strains showed differences in unpressured and pressured mass spectrum profiles (MSPs), which influenced the results of the identification.…”

Section: Identification and Typing Of Microorganisms Isolated From Foodmentioning

confidence: 99%

MALDI-TOF MS – application in food microbiology

Akimowicz

Bucka-Kolendo

2020

Acta Biochim Pol

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Microbiological purity control of food products is of great importance in the food industry. Contaminated food is often characterized by a deteriorated taste, smell, and appearance, and when consumed, it can pose a threat to human health and life. Also, contamination incurs huge financial losses to the food industry. Different methods are used for identification of the microorganisms isolated from food, which are based on phenotypic, immunologic, genetic, and spectroscopic techniques. Unfortunately, these methods have the following disadvantages: laborious, time-consuming, requiring a well-trained spectrometer operator with specialist knowledge, or very accurate, but complicated, and extremely expensive. In recent years, matrix-assisted laser desorption/ionization-time of flight mass spectrometry (MALDI-TOF MS) has been gaining increasing importance in the field of food microbiology. Unlike other techniques used for microorganisms identification, MALDI-TOF MS is more rapid, accurate and cost-efficient, and easy to perform. Thus, this method can be applied in the food industry to quickly and accurately identify microorganisms, which is crucial for controlling the quality of food products. The present review aims to discuss the selected applications of MALDI-TOF MS in food microbiology. It mainly focuses on the characteristics of this method and its potential use in the identification and typing of microorganisms including filamentous fungi, yeasts, and bacteria in fermented beverages (beer and wine), honey, dairy products like yogurt and pasteurized milk, pork, and seafood.

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“…Food processing can involve high-hydrostatic pressure treatments to inactivate foodborne pathogens or spoilage microorganisms. However, this non-thermal pasteurization method can modify the protein profile of bacteria, leading then to misidentification with the rapid MALDI-TOF MS (matrix-assisted laser desorption ionization time-of-flight mass spectrometry) method [ 10 ].…”

mentioning

confidence: 99%

Editorial for Special Issue “Lactic Acid Bacteria, Biopreservation Agents for Fruit and Vegetables”

Remize¹,

Leneveu‐Jenvrin²,

Garcia³

2021

Microorganisms

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Influence of High Hydrostatic Pressure on the Identification of Lactobacillus by MALDI-TOF MS- Preliminary Study

Cited by 13 publications

References 21 publications

Effect of High Hydrostatic Pressure on Stress-Related dnaK, hrcA, and ctsR Expression Patterns in Selected Lactobacilli Strains

Effect of High Hydrostatic Pressure on Stress-Related dnaK, hrcA, and ctsR Expression Patterns in Selected Lactobacilli Strains

MALDI-TOF MS – application in food microbiology

Editorial for Special Issue “Lactic Acid Bacteria, Biopreservation Agents for Fruit and Vegetables”

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