Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach
- Autores
- Fadda, Silvina G.; Anglade, Patricia; Baraige, Fabienne; Zagorec, Monique; Talon, Régine; Vignolo, Graciela Margarita; Champomier Vergès, Marie Christine
- Año de publicación
- 2010
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Lactobacillus sakei is a lactic acid bacterium mainly found in meat and meat products. In order to understand the factors favoring its adaptation to meat matrix, growth parameters and survival of the strain L. sakei 23K in the presence of sarcoplasmic or myofibrillar extracts were assessed. Cytosolic proteins putatively involved in the response of this strain to meat proteins were determined using 2D electrophoresis and the significantly regulated proteins were identified by Maldi Tof-MS analyses. From the 31 differentially expressed spots, 16 occurred in the presence of myofibrillar extract while 6 proteins were modulated by the sarcoplasmic extract. Two dipeptidases were overexpressed in the presence of sarcoplasmic proteins, in correlation to the protein degradation patterns obtained by SDS-PAGE. In the presence of the myofibrillar extract, L. sakei 23K overexpressed proteins related to energy and pyrimidine metabolism as well as ala- and tyr-tRNA synthetases, involved in translation, while others corresponding to general stress response, pyrimidine, vitamin and cofactor biosynthesis were down-regulated. The supplementary nutrients furnished by meat extracts modulated the overexpression of proteins related to translation, peptide/amino acid metabolism and energy production while the stress proteins were under regulated. The results obtained here suggest that meat proteins would not represent a stress environment per se for L. sakei 23K in contrast to the harsh conditions during meat processing. This study has extended the understanding of the molecular responses and growth mechanisms of L. sakei 23K in the presence of meat proteins. The transference of genomic information into useful biological insight is an important step for the selection of well-adapted strains for the achievement of high-quality fermented products.
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Anglade, Patricia. Institut National de la Recherche Agronomique; Francia
Fil: Baraige, Fabienne. Institut National de la Recherche Agronomique; Francia
Fil: Zagorec, Monique. Institut National de la Recherche Agronomique; Francia
Fil: Talon, Régine. Institut National de la Recherche Agronomique; Francia
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Champomier Vergès, Marie Christine. Institut National de la Recherche Agronomique; Francia - Materia
-
Lactic Acid Bacteria
Meat Fermented Products
Proteomics
Starter Cultures - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/58547
Ver los metadatos del registro completo
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CONICET Digital (CONICET) |
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Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approachFadda, Silvina G.Anglade, PatriciaBaraige, FabienneZagorec, MoniqueTalon, RégineVignolo, Graciela MargaritaChampomier Vergès, Marie ChristineLactic Acid BacteriaMeat Fermented ProductsProteomicsStarter Cultureshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Lactobacillus sakei is a lactic acid bacterium mainly found in meat and meat products. In order to understand the factors favoring its adaptation to meat matrix, growth parameters and survival of the strain L. sakei 23K in the presence of sarcoplasmic or myofibrillar extracts were assessed. Cytosolic proteins putatively involved in the response of this strain to meat proteins were determined using 2D electrophoresis and the significantly regulated proteins were identified by Maldi Tof-MS analyses. From the 31 differentially expressed spots, 16 occurred in the presence of myofibrillar extract while 6 proteins were modulated by the sarcoplasmic extract. Two dipeptidases were overexpressed in the presence of sarcoplasmic proteins, in correlation to the protein degradation patterns obtained by SDS-PAGE. In the presence of the myofibrillar extract, L. sakei 23K overexpressed proteins related to energy and pyrimidine metabolism as well as ala- and tyr-tRNA synthetases, involved in translation, while others corresponding to general stress response, pyrimidine, vitamin and cofactor biosynthesis were down-regulated. The supplementary nutrients furnished by meat extracts modulated the overexpression of proteins related to translation, peptide/amino acid metabolism and energy production while the stress proteins were under regulated. The results obtained here suggest that meat proteins would not represent a stress environment per se for L. sakei 23K in contrast to the harsh conditions during meat processing. This study has extended the understanding of the molecular responses and growth mechanisms of L. sakei 23K in the presence of meat proteins. The transference of genomic information into useful biological insight is an important step for the selection of well-adapted strains for the achievement of high-quality fermented products.Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Anglade, Patricia. Institut National de la Recherche Agronomique; FranciaFil: Baraige, Fabienne. Institut National de la Recherche Agronomique; FranciaFil: Zagorec, Monique. Institut National de la Recherche Agronomique; FranciaFil: Talon, Régine. Institut National de la Recherche Agronomique; FranciaFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Champomier Vergès, Marie Christine. Institut National de la Recherche Agronomique; FranciaElsevier Science2010-08-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/58547Fadda, Silvina G.; Anglade, Patricia; Baraige, Fabienne; Zagorec, Monique; Talon, Régine; et al.; Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach; Elsevier Science; International Journal of Food Microbiology; 142; 1-2; 15-8-2010; 36-430168-16051879-3460CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2010.05.014info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160510002916info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:37:48Zoai:ri.conicet.gov.ar:11336/58547instacron: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:34982025-09-29 10:37:49.036CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach |
title |
Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach |
spellingShingle |
Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach Fadda, Silvina G. Lactic Acid Bacteria Meat Fermented Products Proteomics Starter Cultures |
title_short |
Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach |
title_full |
Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach |
title_fullStr |
Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach |
title_full_unstemmed |
Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach |
title_sort |
Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach |
dc.creator.none.fl_str_mv |
Fadda, Silvina G. Anglade, Patricia Baraige, Fabienne Zagorec, Monique Talon, Régine Vignolo, Graciela Margarita Champomier Vergès, Marie Christine |
author |
Fadda, Silvina G. |
author_facet |
Fadda, Silvina G. Anglade, Patricia Baraige, Fabienne Zagorec, Monique Talon, Régine Vignolo, Graciela Margarita Champomier Vergès, Marie Christine |
author_role |
author |
author2 |
Anglade, Patricia Baraige, Fabienne Zagorec, Monique Talon, Régine Vignolo, Graciela Margarita Champomier Vergès, Marie Christine |
author2_role |
author author author author author author |
dc.subject.none.fl_str_mv |
Lactic Acid Bacteria Meat Fermented Products Proteomics Starter Cultures |
topic |
Lactic Acid Bacteria Meat Fermented Products Proteomics Starter Cultures |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.6 https://purl.org/becyt/ford/1 https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Lactobacillus sakei is a lactic acid bacterium mainly found in meat and meat products. In order to understand the factors favoring its adaptation to meat matrix, growth parameters and survival of the strain L. sakei 23K in the presence of sarcoplasmic or myofibrillar extracts were assessed. Cytosolic proteins putatively involved in the response of this strain to meat proteins were determined using 2D electrophoresis and the significantly regulated proteins were identified by Maldi Tof-MS analyses. From the 31 differentially expressed spots, 16 occurred in the presence of myofibrillar extract while 6 proteins were modulated by the sarcoplasmic extract. Two dipeptidases were overexpressed in the presence of sarcoplasmic proteins, in correlation to the protein degradation patterns obtained by SDS-PAGE. In the presence of the myofibrillar extract, L. sakei 23K overexpressed proteins related to energy and pyrimidine metabolism as well as ala- and tyr-tRNA synthetases, involved in translation, while others corresponding to general stress response, pyrimidine, vitamin and cofactor biosynthesis were down-regulated. The supplementary nutrients furnished by meat extracts modulated the overexpression of proteins related to translation, peptide/amino acid metabolism and energy production while the stress proteins were under regulated. The results obtained here suggest that meat proteins would not represent a stress environment per se for L. sakei 23K in contrast to the harsh conditions during meat processing. This study has extended the understanding of the molecular responses and growth mechanisms of L. sakei 23K in the presence of meat proteins. The transference of genomic information into useful biological insight is an important step for the selection of well-adapted strains for the achievement of high-quality fermented products. Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Anglade, Patricia. Institut National de la Recherche Agronomique; Francia Fil: Baraige, Fabienne. Institut National de la Recherche Agronomique; Francia Fil: Zagorec, Monique. Institut National de la Recherche Agronomique; Francia Fil: Talon, Régine. Institut National de la Recherche Agronomique; Francia Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Champomier Vergès, Marie Christine. Institut National de la Recherche Agronomique; Francia |
description |
Lactobacillus sakei is a lactic acid bacterium mainly found in meat and meat products. In order to understand the factors favoring its adaptation to meat matrix, growth parameters and survival of the strain L. sakei 23K in the presence of sarcoplasmic or myofibrillar extracts were assessed. Cytosolic proteins putatively involved in the response of this strain to meat proteins were determined using 2D electrophoresis and the significantly regulated proteins were identified by Maldi Tof-MS analyses. From the 31 differentially expressed spots, 16 occurred in the presence of myofibrillar extract while 6 proteins were modulated by the sarcoplasmic extract. Two dipeptidases were overexpressed in the presence of sarcoplasmic proteins, in correlation to the protein degradation patterns obtained by SDS-PAGE. In the presence of the myofibrillar extract, L. sakei 23K overexpressed proteins related to energy and pyrimidine metabolism as well as ala- and tyr-tRNA synthetases, involved in translation, while others corresponding to general stress response, pyrimidine, vitamin and cofactor biosynthesis were down-regulated. The supplementary nutrients furnished by meat extracts modulated the overexpression of proteins related to translation, peptide/amino acid metabolism and energy production while the stress proteins were under regulated. The results obtained here suggest that meat proteins would not represent a stress environment per se for L. sakei 23K in contrast to the harsh conditions during meat processing. This study has extended the understanding of the molecular responses and growth mechanisms of L. sakei 23K in the presence of meat proteins. The transference of genomic information into useful biological insight is an important step for the selection of well-adapted strains for the achievement of high-quality fermented products. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-08-15 |
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/11336/58547 Fadda, Silvina G.; Anglade, Patricia; Baraige, Fabienne; Zagorec, Monique; Talon, Régine; et al.; Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach; Elsevier Science; International Journal of Food Microbiology; 142; 1-2; 15-8-2010; 36-43 0168-1605 1879-3460 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/58547 |
identifier_str_mv |
Fadda, Silvina G.; Anglade, Patricia; Baraige, Fabienne; Zagorec, Monique; Talon, Régine; et al.; Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach; Elsevier Science; International Journal of Food Microbiology; 142; 1-2; 15-8-2010; 36-43 0168-1605 1879-3460 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2010.05.014 info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160510002916 |
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 Science |
publisher.none.fl_str_mv |
Elsevier Science |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
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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 |
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1844614399104385024 |
score |
13.070432 |