Adaptation to high salt in Lactobacillus: role of peptides and proteolytic enzymes

Piuri, Mariana; Sánchez-Rivas, Carmen; Ruzal, Sandra M.

doi:10.1046/j.1365-2672.2003.01971.x

Cited by 61 publications

(53 citation statements)

References 26 publications

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“…Although most species of LAB are unable to grow at such high NaCl concentrations, the halophilic lactic acid bacterium Tetragenococcus halophilus can grow in such a severe environment and plays an important role in deepening the taste and aroma of miso. It has been reported that unconventional microorganisms adapted to such severe environments have special structures and compositions which differ from those of LAB growing in a low or no NaCl environment (Piuri et al, 2003;Piuri et al, 2005) such as fermented milk, yogurt. Therefore, it is postulated that LAB growing in a high concentration of NaCl have different beneficial functions from LAB in yogurt, and may have stronger activities.…”

Section: Introductionmentioning

confidence: 99%

Tetragenococcus halophilus MN45 Isolated from Miso Inhibits IgE Production

Ohata¹,

Yoshida²,

Masuda³

et al. 2011

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We measured the ability of 100 strains of lactic acid bacteria (LAB) isolated from miso to induce Th1-type cytokines (interleukin (IL)-12 and IFN-γ) using mouse Peyer's patch (PP) cells, and selected Tetragenococcus halophilus MN45 strain (MN45) as the strain with the potential for a strong anti-allergic effect. MN45 cultured in medium containing 15% NaCl for more than 2 days showed the strongest activity of Th1-type cytokine induction among MN45 cultured at various NaCl concentrations and culture times. Next, we analyzed the ability of MN45 to suppress IgE production and the mechanism thereof by neutralizing IL-12 and IFN-γ using PP cells and splenocytes from ovalbumin (OVA)-induced allergic diarrhea model mice. Analysis revealed that MN45 induced IL-12 first, and then IL-12 induced IFN-γ strongly and inhibited IgE production. These results indicate that MN45 may exert an anti-allergic effect.

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Section: Introductionmentioning

confidence: 99%

Tetragenococcus halophilus MN45 Isolated from Miso Inhibits IgE Production

Ohata¹,

Yoshida²,

Masuda³

et al. 2011

FSTR

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“…We have been studying for several years the biochemical and biophysical characteristics of the cell envelopes of cells grown under osmotic stress both in B. subtilis and in Lactobacillus casei (Ló pez et al, , 2001(Ló pez et al, , 2002Piuri et al, 2003;Machado et al, 2004;Piuri et al, 2005). In these studies, the analysis of membrane lipids has revealed that there is a significant increase in the anionic lipid fraction such as phosphatidylglycerol (PG) and especially cardiolipin (CL) when B. subtilis cells are grown in LB medium containing 1?5 M NaCl.…”

Section: Introductionmentioning

confidence: 99%

Role of anionic phospholipids in the adaptation of Bacillus subtilis to high salinity

et al. 2006

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The importance of the content of anionic phospholipids [cardiolipin (CL) and phosphatidylglycerol (PG)] in the osmotic adaptation and in the membrane structure of Bacillus subtilis cultures was investigated. Insertion mutations in the three putative cardiolipin synthase genes (ywiE, ywnE and ywjE) were obtained. Only the ywnE mutation resulted in a complete deficiency in cardiolipin and thus corresponds to a true clsA gene. The osmotolerance of a clsA mutant was impaired: although at NaCl concentrations lower than 1?2 M the growth curves were similar to those of its wild-type control, at 1?5 M NaCl (LBN medium) the lag period increased and the maximal optical density reached was lower. The membrane of the clsA mutant strain showed an increased PG content, at both exponential and stationary phase, but no trace of CL in either LB or LBN medium. As well as the deficiency in CL synthesis, the clsA mutant showed other differences in lipid and fatty acids content compared to the wild-type, suggesting a cross-regulation in membrane lipid pathways, crucial for the maintenance of membrane functionality and integrity. The biophysical characteristics of membranes and large unilamellar vesicles from the wild-type and clsA mutant strains were studied by Laurdan's steady-state fluorescence spectroscopy. At physiological temperature, the clsA mutant showed a decreased lateral lipid packing in the protein-free vesicles and isolated membranes compared with the wild-type strain. Interestingly, the lateral lipid packing of the membranes of both the wild-type and clsA mutant strains increased when they were grown in LBN. In a conditional IPTG-controlled pgsA mutant, unable to synthesize PG and CL in the absence of IPTG, the osmoresistance of the cultures correlated with their content of anionic phospholipids. The transcriptional activity of the clsA and pgsA genes was similar and increased twofold upon entry to stationary phase or under osmotic upshift. Overall, these results support the involvement of the anionic phospholipids in the growth of B. subtilis in media containing elevated NaCl concentrations.

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“…Assay of peptidase activity X-Prolyl dipeptidyl aminopeptidase activity (PepXP) of CFE was measured according to Piuri et al (2003). Gly-Pro-pNA was used as a substrate.…”

Section: Methodsmentioning

confidence: 99%

Degradation of a Bitter Peptide Derived from Casein by Lactic Acid Bacterial Peptidase

Shimamura¹,

Nishimura²,

Iwasaki³

et al. 2009

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In the present study, degradation of a bitter peptide derived from β-casein by lactic acid bacterial peptidase was examined. Nine species of lactococci (L. lactis ssp. lactis 303, L. lactis ssp. lactis 527, L. lactis ssp. lactis IAM 1198, L. lactis ssp. cremoris SK11, L. lactis ssp. cremoris AM2, L. lactis ssp. cremoris HP, L. lactis ssp. cremoris 317, L. lactis ssp. cremoris H61 and L. lactis ssp. cremoris IAM1150), which are extensively used as starter cultures for cheese manufacturing, were examined. The heptapeptide Gly-Pro-PhePro-Ile-Ile-Val, derived from β-casein, was used as the bitter peptide. All the cell-free extracts prepared from lactic acid bacteria (LAB) could degrade the bitter peptide, but the degree of degradative activity varied depending on the type of LAB. In particular, L. lactis ssp. lactis 527 showed a higher level of degradative activity than L. lactis ssp. cremoris SK11 and L. lactis ssp. cremoris AM2; all have been reported as debittering LAB. From these results, it was concluded that L. lactis ssp. lactis 527 may be used for debittering dairy products including cheese.

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Adaptation to high salt in Lactobacillus: role of peptides and proteolytic enzymes

Cited by 61 publications

References 26 publications

Tetragenococcus halophilus MN45 Isolated from Miso Inhibits IgE Production

Tetragenococcus halophilus MN45 Isolated from Miso Inhibits IgE Production

Role of anionic phospholipids in the adaptation of Bacillus subtilis to high salinity

Degradation of a Bitter Peptide Derived from Casein by Lactic Acid Bacterial Peptidase

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