Permeability and Stability Properties of Membranes Formed by Lipids Extracted fromLactobacillus acidophilusGrown at Different Temperatures

Fernández-Murga, M. Leonor; Bernik, Delia L.; Valdez, Graciela Font de; Disalvo, Anibal

doi:10.1006/abbi.1998.1093

Cited by 64 publications

(33 citation statements)

References 20 publications

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“…24 Gut bacteria are resistant to bile salts through a number of mechanisms including; efflux pumps, 25,26 alteration of membrane lipid 27,28 and protein 29,30 composition. A major mechanism by which bile acids act as antimicrobial agents in the gut is through membrane-damage.…”

Section: Bile Salt Hydrolasementioning

confidence: 99%

Consequences of bile salt biotransformations by intestinal bacteria

et al. 2016

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Section: Bile Salt Hydrolasementioning

confidence: 99%

Consequences of bile salt biotransformations by intestinal bacteria

et al. 2016

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“…Induced expression of uppS and LSA1645 suggests that modifications in the cell wall and/or membrane composition are important for L. sakei to adapt to the adverse environmental conditions in raw sausages. This hypothesis is supported by the observation that lactobacilli respond to environmental stresses with alterations of the cell wall or cytoplasmatic membrane, e.g., changes of the ratio of saturated/unsaturated fatty acids or incorporation of certain glycolipids into the membrane (3,22,45,52,59). Interestingly, the uppS gene was also specifically induced during sourdough fermentation of L. reuteri (16), indicating an important function of this gene for the growth of lactobacilli in fermenting foodstuffs.…”

Section: Discussionmentioning

confidence: 84%

Identification of Lactobacillus sakei Genes Induced during Meat Fermentation and Their Role in Survival and Growth

Hüfner

Markieton

Chaillou

et al. 2007

Appl Environ Microbiol

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Lactobacillus sakei is a lactic acid bacterium that is ubiquitous in the food environment and is one of the most important constituents of commercial meat starter cultures. In this study, in vivo expression technology (IVET) was applied to investigate gene expression of L. sakei 23K during meat fermentation. The IVET vector used (pEH100) contained promoterless and transcriptionally fused reporter genes mediating ␤-glucuronidase activity and erythromycin resistance. A genomic library of L. sakei 23K was established, and the clones were subjected to fermentation in a raw-sausage model. Fifteen in carne-induced fusions were identified. Several genes encoded proteins which are likely to contribute to stress-related functions. One of these genes was involved in acquisition of ammonia from amino acids, and the remaining either were part of functionally unrelated pathways or encoded hypothetical proteins. The construction and use of isogenic mutants in the sausage model suggested that four genes have an impact on the performance of L. sakei during raw-sausage fermentation. Inactivation of the heat shock regulator gene ctsR resulted in increased growth, whereas knockout of the genes asnA2, LSA1065, and LSA1194 resulted in attenuated performance compared to the wild-type strain. The results of our study are the first to provide an insight into the transcriptional response of L. sakei when growing in the meat environment. In addition, this study establishes a molecular basis which allows investigation of bacterial properties that are likely to contribute to the ecological performance of the organism and to influence the final outcome of sausage fermentation.

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“…It has previously been shown that adjustment of the fatty acid composition of the membrane concurs with higher bile salt tolerance in Lactobacillus spp. (21,66).…”

Section: Vol 189 2007 Transcriptional Response To Bile Salts In B mentioning

confidence: 99%

Low Concentrations of Bile Salts Induce Stress Responses and Reduce Motility inBacillus cereusATCC 14570

et al. 2007

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Tolerance to bile salts was investigated in forty Bacillus cereus strains, including 17 environmental isolates, 11 dairy isolates, 3 isolates from food poisoning outbreaks, and 9 other clinical isolates. Growth of all strains was observed at low bile salt concentrations, but no growth was observed on LB agar plates containing more than 0.005% bile salts. Preincubation of the B. cereus type strain, ATCC 14579, in low levels of bile salts did not increase tolerance levels. B. cereus ATCC 14579 was grown to mid-exponential growth phase and shifted to medium containing bile salts (0.005%). Global expression patterns were determined by hybridization of total cDNA to a 70-mer oligonucleotide microarray. A general stress response and a specific response to bile salts were observed. The general response was similar to that observed in cultures grown in the absence of bile salts but at a higher (twofold) cell density. Up-regulation of several putative multidrug exporters and transcriptional regulators and down-regulation of most motility genes were observed as part of the specific response. Motility experiments in soft agar showed that motility decreased following bile salts exposure, in accordance with the transcriptional data. Genes encoding putative virulence factors were either unaffected or down-regulated.

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Permeability and Stability Properties of Membranes Formed by Lipids Extracted fromLactobacillus acidophilusGrown at Different Temperatures

Cited by 64 publications

References 20 publications

Consequences of bile salt biotransformations by intestinal bacteria

Consequences of bile salt biotransformations by intestinal bacteria

Identification of Lactobacillus sakei Genes Induced during Meat Fermentation and Their Role in Survival and Growth

Low Concentrations of Bile Salts Induce Stress Responses and Reduce Motility inBacillus cereusATCC 14570

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