Proteomic analysis of Lactobacillus pentosus for the identification of potential markers involved in acid resistance and their influence on other probiotic features

Food Microbiology

Volumn 72, Issue , 2018, Pages 31-38

  Pérez Montoro, Beatriz ^a   Benomar, Nabil ^a   Caballero Gómez, Natacha ^a   Ennahar, Said ^b   Horvatovich, Peter ^c   Knapp, Charles W ^d   Gálvez, Antonio ^a   Abriouel, Hikmate ^a  

^a UNIVERSITY OF JAÉN   (Spain)

^b UNIVERSITÉ DE STRASBOURG   (France)

^c UNIVERSITY OF GRONINGEN   (Netherlands)

^d UNIVERSITY OF STRATHCLYDE   (United Kingdom)

Author keywords

Acid stress; Auto aggregation; Comparative proteomics; Lactobacillus pentosus; Probiotics

Indexed keywords

ACID; BACTERIAL PROTEIN; PROBIOTIC AGENT;

CHEMISTRY; FERMENTATION; GENETICS; LACTOBACILLUS PENTOSUS; METABOLISM; MICROBIOLOGY; OLIVE TREE; PROTEOMICS;

ACIDS; BACTERIAL PROTEINS; FERMENTATION; LACTOBACILLUS PENTOSUS; OLEA; PROBIOTICS; PROTEOMICS;

EID: 85034437190     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2017.11.006     Document Type: Article

References (33)

1. Abriouel, H., Benomar, N., Lucas, R., Gálvez, A., Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally fermented Aloreña green table olives. Int. J. Food Microbiol. 144 (2011), 487–496.
2. Abriouel, H., Benomar, N., Cobo, A., Caballero, N., Fernández Fuentes, M.Á., Pérez-Pulido, R., Gálvez, A., Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives. Food Microbiol. 32 (2012), 308–316.
3. Abriouel, H., Pérez Montoro, B., Casimiro-Soriguer, C.S., Pérez Pulido, A.J., Knapp, C.W., Caballero Gómez, N., Castillo-Gutiérrez, S., Estudillo-Martínez, M.D., Gálvez, A., Benomar, N., Insight into potential probiotic markers predicted in Lactobacillus pentosus MP-10 genome sequence. Front. Microbiol., 8, 2017, 891.
4. Altaf Hussain, M., Kaur Natt, N., Comparison of changes in the cytosolic proteomes of lactose starved and acid stressed Lactobacillus rhamnosus cells. Am. J. Microbiol. Biotechnol 1 (2014), 56–63.
5. Anukam, K.C., Olise, N.A., Development of a novel probiotic yogurt “PENTOYO” with a fully sequenced Lactobacillus pentosus KCA1 and its survival during storage at 4 °C. Trop. J. Pharm. Res. 11 (2012), 977–981.
6. Bergonzelli, G.E., Granato, D., Pridmore, R.D., Marvin-Guy, L.F., Donnicola, D., Corthésy-Theulaz, I.E., GroEL of Lactobacillus johnsonii La1 (NCC 533) is cell surface associated: potential role in interactions with the host and the gastric pathogen Helicobacter pylori. Infect. Immun. 74 (2006), 425–434.
7. Broadbent, J.R., Larsen, R.L., Deibel, V., Steele, J.L., Physiological and transcriptional response of Lactobacillus casei ATCC 334 to acid stress. J. Bacteriol. 192 (2010), 2445–2458.
8. Candela, M., Centanni, M., Fiori, J., Biagi, E., Turroni, S., Orrico, C., Bergmann, S., Hammerschmidt, S., Brigidi, P., DnaK from Bifidobacterium animalis subsp. lactis is a surface-exposed human plasminogen receptor upregulated in response to bile salts. Microbiology 156 (2010), 1609–1618.
9. Casado Muñoz, M.C., Benomar, N., Ennahar, S., Horvatovich, P., Lavilla Lerma, L., Knapp, C.W., Gálvez, A., Abriouel, H., Comparative proteomic analysis of a potentially probiotic Lactobacillus pentosus MP-10 for the identification of key proteins involved in antibiotic resistance and biocide tolerance. Int. J. Food Microbiol. 222 (2016), 8–15.
10. De Angelis, M., Gobbetti, M., Environmental stress responses in Lactobacillus: a review. Proteomics 4 (2004), 106–122.
11. FAO/WHO, Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria. 2006, Report of a Joint FAO/WHO Expert Consultation [Online] 2006 [25 Nov. 2008].
12. Garrigues, C., Johansen, E., Crittenden, R., Pangenomics—an avenue to improved industrial starter cultures and probiotics. Curr. Opin. Biotechnol. 24 (2013), 187–191.
13. Giraffa, G., Chanishvili, N., Widyastuti, Y., Importance of lactobacilli in food and feed biotechnology. Res. Microbiol. 161 (2010), 480–487.
14. Granato, D., Branco, G.F., Nazzaro, F., Cruz, A.G., Faria, J.A.F., Functional foods and non dairy probiotic food development: trends, concepts, and products. Comp. Rev. Food Sci. Food Saf. 9 (2010), 292–302.
15. Hamon, E., Horvatovich, P., Marchioni, E., Aoudé-Werner, D., Ennahar, S., Investigation of potential markers of acid resistance in Lactobacillus plantarum by comparative proteomics. J. Appl. Microbiol. 116 (2013), 134–144.
16. Hill, C., Guarner, F., Reid, G., Gibson, G.R., Merenstein, D.J., Pot, B., Morelli, L., Canani, R.B., Flint, H.J., Salminen, S., Calder, P.C., Sanders, M.E., The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat. Rev. Gastroenterol. Hepatol. 11 (2014), 506–514.
17. Holzapfel, W.H., Appropriate starter culture technologies for small-scale fermentation in developing countries. Int. J. Food Microbiol. 75 (2002), 197–212.
18. Izquierdo, E., Horvatovich, P., Marchioni, E., Aoudé–Werner, D., Sanz, Y., Ennahar, S., 2-DE and MS analysis of key proteins in the adhesion of Lactobacillus plantarum, a first step toward early selection of probiotics based on bacterial biomarkers. Electrophoresis 30 (2009), 949–956.
19. Izumo, T., Izumi, F., Nakagawa, I., Kitagawa, Y., Shibata, H., Kiso, Y., Influence of Lactobacillus pentosus S-PT84 ingestion on the mucosal immunity of healthy and Salmonella Typhimurium-infected mice. Biosci. Microflora 30 (2011), 27–35.
20. Kotani, Y., Shinkai, S., Okamatsu, H., Toba, M., Ogawa, K., Yoshida, H., Fukaya, T., Fujiwara, Y., Chaves, P.H.M., Kakumoto, K., Kohda, N., Oral intake of Lactobacillus pentosus strain b240 accelerates salivary immunoglobulin A secretion in the elderly: a randomized, placebo-controlled, double-blind trial. Immun. Ageing, 7, 2010, 11.
21. Maldonado-Barragán, A., Caballero-Guerrero, B., Lucena-Padrós, H., Ruiz-Barba, J.L., Genome sequence of Lactobacillus pentosus IG1, a strain isolated from Spanish-style green olive fermentations. J. Bacteriol., 193, 2011, 5605.
22. Nyenje, M.E., Green, E., Ndip, R.N., Biofilm formation and adherence characteristics of Listeria ivanovii strains isolated from ready-to-eat foods in alice. South Afr. Sci. World J., 2012, 2012, 873909.
23. O'Hara, A.M., Shanahan, F., The gut flora as a forgotten organ. EMBO Rep. 7 (2006), 688–693.
24. Pérez Montoro, B., Benomar, N., Lavilla Lerma, L., Castillo Gutiérrez, S., Gálvez, A., Abriouel, H., Fermented Aloreña table olives as a source of potential probiotic Lactobacillus pentosus strains. Front. Microbiol., 7, 2016, 1583.
25. Ranadheera, R.D.C.S., Baines, S.K., Adams, M.C., Importance of food in probiotic efficacy. Food Res. Int. 43 (2010), 1–7.
26. Rodríguez-Gómez, F., Romero-Gil, V., García-García, P., Garrido-Fernández, A., Arroyo-López, F.N., Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2. Front. Microbiol., 5, 2014, 467.
27. Ruiz-Barba, J.L., Jiménez-Díaz, R., A novel Lactobacillus pentosus-paired starter culture for Spanish-style green olive fermentation. Food Microbiol. 30 (2012), 253–259.
28. Sánchez, B., Champomier-Vergès, M.C., Collado, M.C., Anglade, P., Baraige, F., Sanz, Y., los Reyes-Gavilán CG, Margolles A, Zagorec M. Low-pH adaptation and the acid tolerance response of Bifidobacterium longum biotype longum. Appl. Environ. Microbiol. 73 (2007), 6450–6459.
29. Sánchez, B., Champomier-Vergès, M.C., Stuer-Lauridsen, B., Ruas-Madiedo, P., Anglade, P., Baraige, F., los Reyes-Gavilán, C.G., Johansen, E., Zagorec, M., Margolles, A., Adaptation and response of Bifidobacterium animalis subsp. lactis to bile: a proteomic and physiological approach. Appl. Environ. Microbiol. 73 (2007), 6757–6767.
30. Todorov, S.D., Dicks, L.M.T., Effect of medium components on bacteriocin production by Lactobacillus pentosus ST151BR, a strain isolated from beer produced by the fermentation of maize, barley and soy flour. World J. Microbiol. Biotechnol. 20 (2004), 643–650.
31. Vizoso Pinto, M.G., Schuster, T., Briviba, K., Watzl, B., Holzapfel, W.H., Franz, C.M., Adhesive and chemokine stimulatory properties of potentially probiotic Lactobacillus strains. J. Food Prot. 70 (2007), 125–134.
32. Vlková, E., Rada, V., Šmehilová, M., Killer, J., Auto-aggregation and co-aggregation ability in bifidobacteria and clostridia. Folia Microbiol. 53 (2008), 263–269.
33. Waśko, A., Polak-Berecka, M., Paduch, R., Jóźwiak, K., The effect of moonlighting proteins on the adhesion and aggregation ability of Lactobacillus helveticus. Anaerobe 30 (2014), 161–168.