Molecular basis of the adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments through a proteomic approach

Autores
Belfiore, Carolina; Fadda, Silvina G.; Raya, Raul Ricardo; Vignolo, Graciela Margarita
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Osmotic stress triggered by high salt concentrations results in the injury of starters during food processing. The adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments in the presence of osmoprotectants was analyzed by using a proteomic approach. Glycine–betaine (GB) pre-treated cells exposed to 1.7 M NaCl+3 mM GB showed improved adaption achieving growth after a long lag phase while non-proliferative cells in the salted medium without GB was observed. Comparative proteomic analyses of the Lactobacillus cells grown in MRS+GB exposed or not to 10% salt revealed eighteen significantly regulated proteins. Under hypertonic stress, decreased synthesis of four glycolytic enzymes (Fba, Pgk, Gpm5, Tpi) and induction of other two (MleS, Pox2) related to an alternative energetic pathway, were registered. Proteins related to general stress response and nucleotide metabolism were up-regulated. Noticeably, the induction of DyP-type peroxidase, involved in iron transport, detoxification and oxidative stress, was observed for the first time in lactic acid bacteria under osmotic constraint. Our results demonstrate that GB played a significant role in protecting L. sakei CRL1756 against salt stress. Indeed, GB commonly found in marine fish may be used by the starter culture cells ensuring their robustness in salted-anchovy based products.
Fil: Belfiore, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Planta Piloto de Procesos Industriales Microbiológicos (i); Argentina;
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;
Fil: Raya, Raul Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;
Materia
Lactobacillus Sakei
Osmotic Stress
Osmoprotectants
Proteomics
Salted Anchovies
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/2559
Acceder
id CONICETDig_e5f8b7fb80bd67457e1530912b0e3e9e
oai_identifier_str oai:ri.conicet.gov.ar:11336/2559
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Molecular basis of the adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments through a proteomic approachBelfiore, CarolinaFadda, Silvina G.Raya, Raul RicardoVignolo, Graciela MargaritaLactobacillus SakeiOsmotic StressOsmoprotectantsProteomicsSalted Anchovieshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Osmotic stress triggered by high salt concentrations results in the injury of starters during food processing. The adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments in the presence of osmoprotectants was analyzed by using a proteomic approach. Glycine–betaine (GB) pre-treated cells exposed to 1.7 M NaCl+3 mM GB showed improved adaption achieving growth after a long lag phase while non-proliferative cells in the salted medium without GB was observed. Comparative proteomic analyses of the Lactobacillus cells grown in MRS+GB exposed or not to 10% salt revealed eighteen significantly regulated proteins. Under hypertonic stress, decreased synthesis of four glycolytic enzymes (Fba, Pgk, Gpm5, Tpi) and induction of other two (MleS, Pox2) related to an alternative energetic pathway, were registered. Proteins related to general stress response and nucleotide metabolism were up-regulated. Noticeably, the induction of DyP-type peroxidase, involved in iron transport, detoxification and oxidative stress, was observed for the first time in lactic acid bacteria under osmotic constraint. Our results demonstrate that GB played a significant role in protecting L. sakei CRL1756 against salt stress. Indeed, GB commonly found in marine fish may be used by the starter culture cells ensuring their robustness in salted-anchovy based products.Fil: Belfiore, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Planta Piloto de Procesos Industriales Microbiológicos (i); Argentina;Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;Fil: Raya, Raul Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;Elsevier Applied Science2013-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/2559Belfiore, Carolina; Fadda, Silvina G.; Raya, Raul Ricardo; Vignolo, Graciela Margarita; Molecular basis of the adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments through a proteomic approach; Elsevier Applied Science; Food Research International; 54; 1; 11-2013; 1334-13410963-99691873-7145enginfo:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996912003687info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2012.09.009info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:55:44Zoai:ri.conicet.gov.ar:11336/2559instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:55:44.816CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Molecular basis of the adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments through a proteomic approach
title Molecular basis of the adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments through a proteomic approach
spellingShingle Molecular basis of the adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments through a proteomic approach
Belfiore, Carolina
Lactobacillus Sakei
Osmotic Stress
Osmoprotectants
Proteomics
Salted Anchovies
title_short Molecular basis of the adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments through a proteomic approach
title_full Molecular basis of the adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments through a proteomic approach
title_fullStr Molecular basis of the adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments through a proteomic approach
title_full_unstemmed Molecular basis of the adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments through a proteomic approach
title_sort Molecular basis of the adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments through a proteomic approach
dc.creator.none.fl_str_mv Belfiore, Carolina
Fadda, Silvina G.
Raya, Raul Ricardo
Vignolo, Graciela Margarita
author Belfiore, Carolina
author_facet Belfiore, Carolina
Fadda, Silvina G.
Raya, Raul Ricardo
Vignolo, Graciela Margarita
author_role author
author2 Fadda, Silvina G.
Raya, Raul Ricardo
Vignolo, Graciela Margarita
author2_role author
author
author
dc.subject.none.fl_str_mv Lactobacillus Sakei
Osmotic Stress
Osmoprotectants
Proteomics
Salted Anchovies
topic Lactobacillus Sakei
Osmotic Stress
Osmoprotectants
Proteomics
Salted Anchovies
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Osmotic stress triggered by high salt concentrations results in the injury of starters during food processing. The adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments in the presence of osmoprotectants was analyzed by using a proteomic approach. Glycine–betaine (GB) pre-treated cells exposed to 1.7 M NaCl+3 mM GB showed improved adaption achieving growth after a long lag phase while non-proliferative cells in the salted medium without GB was observed. Comparative proteomic analyses of the Lactobacillus cells grown in MRS+GB exposed or not to 10% salt revealed eighteen significantly regulated proteins. Under hypertonic stress, decreased synthesis of four glycolytic enzymes (Fba, Pgk, Gpm5, Tpi) and induction of other two (MleS, Pox2) related to an alternative energetic pathway, were registered. Proteins related to general stress response and nucleotide metabolism were up-regulated. Noticeably, the induction of DyP-type peroxidase, involved in iron transport, detoxification and oxidative stress, was observed for the first time in lactic acid bacteria under osmotic constraint. Our results demonstrate that GB played a significant role in protecting L. sakei CRL1756 against salt stress. Indeed, GB commonly found in marine fish may be used by the starter culture cells ensuring their robustness in salted-anchovy based products.
Fil: Belfiore, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Planta Piloto de Procesos Industriales Microbiológicos (i); Argentina;
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;
Fil: Raya, Raul Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;
description Osmotic stress triggered by high salt concentrations results in the injury of starters during food processing. The adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments in the presence of osmoprotectants was analyzed by using a proteomic approach. Glycine–betaine (GB) pre-treated cells exposed to 1.7 M NaCl+3 mM GB showed improved adaption achieving growth after a long lag phase while non-proliferative cells in the salted medium without GB was observed. Comparative proteomic analyses of the Lactobacillus cells grown in MRS+GB exposed or not to 10% salt revealed eighteen significantly regulated proteins. Under hypertonic stress, decreased synthesis of four glycolytic enzymes (Fba, Pgk, Gpm5, Tpi) and induction of other two (MleS, Pox2) related to an alternative energetic pathway, were registered. Proteins related to general stress response and nucleotide metabolism were up-regulated. Noticeably, the induction of DyP-type peroxidase, involved in iron transport, detoxification and oxidative stress, was observed for the first time in lactic acid bacteria under osmotic constraint. Our results demonstrate that GB played a significant role in protecting L. sakei CRL1756 against salt stress. Indeed, GB commonly found in marine fish may be used by the starter culture cells ensuring their robustness in salted-anchovy based products.
publishDate 2013
dc.date.none.fl_str_mv 2013-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/2559
Belfiore, Carolina; Fadda, Silvina G.; Raya, Raul Ricardo; Vignolo, Graciela Margarita; Molecular basis of the adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments through a proteomic approach; Elsevier Applied Science; Food Research International; 54; 1; 11-2013; 1334-1341
0963-9969
1873-7145
url http://hdl.handle.net/11336/2559
identifier_str_mv Belfiore, Carolina; Fadda, Silvina G.; Raya, Raul Ricardo; Vignolo, Graciela Margarita; Molecular basis of the adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments through a proteomic approach; Elsevier Applied Science; Food Research International; 54; 1; 11-2013; 1334-1341
0963-9969
1873-7145
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996912003687
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2012.09.009
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Applied Science
publisher.none.fl_str_mv Elsevier Applied Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269363454869504
score 13.13397

Publicaciones similares