Synthesis of cyclopropane fatty acids in Lactobacillus helveticus and Lactobacillus sanfranciscensis and their cellular fatty acids changes following short term acid and cold stresses

Montanari, Chiara; Kamdem, Sylvain Leroy Sado; Serrazanetti, Diana Isabella; Etoa, François–Xavier; Guerzoni, Maria Elisabetta

doi:10.1016/j.fm.2009.12.003

Cited by 67 publications

(75 citation statements)

References 57 publications

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“…In particular, L. helveticus presented higher concentration of C19cyc11 at pH 4 and pH 3, while L. sanfranciscensis presented more C19cyc9 at pH 3 in microaerophilic condition without tween 80, at pH 3.6 in anaerobiosis with tween 80, and at pH 4 in anaerobiosis without tween 80. These results demonstrated the same behavior in front of multiple stresses by LAB membrane [106,14] Consider the atmosphere, i.e. the presence or not of oxygen, as another important variable during fermentation, it is known that oxygen can inhibit the growth of LAB, especially in the first stages.…”

Section: General Steps Regarding a Virtual Fermented Food Processsupporting

confidence: 54%

“…Another interesting study regarding LAB response to sub-lethal cold stress was developed by Montanari et al [14]. These Authors separated and quantified the cell cyclopropane fatty acids lactobacillic (C19cyc11) and dehydrosterculic (C19cyc9) to study the adaptive response to sub-lethal acid and cold stresses in L. helveticus and Lactobacillus sanfranciscensis.…”

Section: Principal Responses To the Most Common Stressesmentioning

confidence: 99%

“…For LAB end product inhibition by lactic acid could result in a disturbance of the regeneration of cofactor NAD+, especially under anaerobic conditions, in which the cell does not have the possibility of NAD+ regeneration by NADH oxidase. The response at membrane fatty acids level to acid stress was studied in L. helveticus and L. sanfranciscensis [14]. The relevant proportion of dodecanoic acid in the latter species under acid stress suggests that carbon chain shortening is the principal strategy of L. sanfranciscensis to modulate fluidity or chemico-physical properties of the membranes in the presence of acid stress.…”

Section: Principal Responses To the Most Common Stressesmentioning

confidence: 99%

“…This is consistent with the stress conditions acting on bacteria in beer, which mainly consist of acid stress and the antimicrobial effect of the hop compounds, in addition to ethanol stress and starvation. The effect of interaction of acid stress and presence/absence of oxygen in the system on L. helveticus and L. sanfranciscensis, in particular on their cell membrane composition, has been reported [14]. Upon acid stress the level of cyclopropane fatty acids increased at the expense of the level of long-chain unsaturated fatty acids.…”

Section: General Steps Regarding a Virtual Fermented Food Processmentioning

confidence: 99%

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Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes

Serrazanetti¹,

Gottardi²,

Montanari³

et al. 2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

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Section: General Steps Regarding a Virtual Fermented Food Processsupporting

confidence: 54%

Section: Principal Responses To the Most Common Stressesmentioning

confidence: 99%

Section: Principal Responses To the Most Common Stressesmentioning

confidence: 99%

Section: General Steps Regarding a Virtual Fermented Food Processmentioning

confidence: 99%

See 2 more Smart Citations

Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes

Serrazanetti¹,

Gottardi²,

Montanari³

et al. 2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

Self Cite

View full text Add to dashboard Cite

“…FAMEs were dried under N 2 , dissolved in 10 mL of (1:2 vol/vol) chloroform:methanol with 15 mg of 5% platinum on activated charcoal (50). The reaction tubes were fitted with stoppers and sparged with a 95% N 2 /5% H 2 gas mixture for 1 h. The tubes were centrifuged twice to remove the charcoal, filtered through glass wool in a Pasteur pipet, and analyzed by GC-MS.…”

Section: Methodsmentioning

confidence: 99%

Synthesis and scavenging role of furan fatty acids

Lemke¹,

Peterson²,

Ziegelhoffer³

et al. 2014

Proc. Natl. Acad. Sci. U.S.A.

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Fatty acids play important functional and protective roles in living systems. This paper reports on the synthesis of a previously unidentified 19 carbon furan-containing fatty acid, 10,13-epoxy-11-methyl-octadecadienoate (9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid) (19Fu-FA), in phospholipids from Rhodobacter sphaeroides. We show that 19Fu-FA accumulation is increased in cells containing mutations that increase the transcriptional response of this bacterium to singlet oxygen ( 1 O 2 ), a reactive oxygen species generated by energy transfer from one or more light-excited donors to molecular oxygen. We identify a previously undescribed class of S-adenosylmethionine-dependent methylases that convert a phospholipid 18 carbon cis unsaturated fatty acyl chain to a 19 carbon methylated trans unsaturated fatty acyl chain (19M-UFA). We also identify genes required for the O 2 -dependent conversion of this 19M-UFA to 19Fu-FA. Finally, we show that the presence of 1 O 2 leads to turnover of 19Fu-Fa in vivo. We propose that furan-containing fatty acids like 19Fu-FA can act as a membrane-bound scavenger of 1 O 2 , which is naturally produced by integral membrane enzymes of the R. sphaeroides photosynthetic apparatus.radical scavenger | oxygenated fatty acid | fatty acyl methylase

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Homology‐ and cross‐resistance of Lactobacillus plantarum to acid and osmotic stress and the influence of induction conditions on its proliferation by RNA‐Seq

Weng

et al. 2021

J Basic Microbiol

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In this study, homology‐ and cross‐resistance of Lactobacillus plantarum L1 and Lactobacillus plantarum L2 to acid and osmotic stress were investigated. Meanwhile, its proliferation mechanism was demonstrated by transcriptomic analysis using RNA sequencing. We found that the homologous‐resistance and cross‐resistance of L. plantarum L1 and L. plantarum L2 increased after acid and osmotic induction treatment by lactic acid and sodium lactate solution in advance, and the survival rate of live bacteria was improved. In addition, the count of viable bacteria of L. plantarum L2 significantly increased cultivated at a pH 5.0 with a 15% sodium lactate sublethal treatment, compared with the control group. Further study revealed that genes related to membrane transport, amino acid metabolism, nucleotide metabolism, and cell growth were significantly upregulated. These findings will contribute to promote high‐density cell culture of starter cultures production in the fermented food industry.

show abstract

Synthesis of cyclopropane fatty acids in Lactobacillus helveticus and Lactobacillus sanfranciscensis and their cellular fatty acids changes following short term acid and cold stresses

Cited by 67 publications

References 57 publications

Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes

Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes

Synthesis and scavenging role of furan fatty acids

Homology‐ and cross‐resistance of Lactobacillus plantarum to acid and osmotic stress and the influence of induction conditions on its proliferation by RNA‐Seq

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