Investigation of the protective effect of whey proteins on lactococcal phages during heat treatment at various pH

Geagea, Hany; Gomaa, Ahmed; Remondetto, Gabriel; Moineau, Sylvain; Subirade, Muriel

doi:10.1016/j.ijfoodmicro.2015.06.011

Cited by 14 publications

(23 citation statements)

References 58 publications

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“…The protein sequences were concatenated and used for phylogenetic analysis. We identified a list of virulent phages closely related to the heat-resistant lactococcal phage P1532 (12,14,19). Phylogenetic analysis revealed that four phages of the Sk1virus group share close relatedness with phage P1532 (Fig.…”

Section: Resultsmentioning

confidence: 99%

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The Tape Measure Protein Is Involved in the Heat Stability of Lactococcus lactis Phages

Geagea

Labrie

Subirade

et al. 2018

Appl Environ Microbiol

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Virulent lactococcal phages are still a major risk for milk fermentation processes as they may lead to slowdowns and low-quality fermented dairy products, particularly cheeses. Some of the phage control strategies used by the industry rely on heat treatments. Recently, a few phages were found to be highly thermo-resistant. To identify the genetic determinant(s) responsible for the thermal resistance of lactococcal phages, we used the virulent phage CB14 (of the 936 [now ] phage group) to select for phage mutants with increased heat stability. By treating phage CB14 to successive low and high temperatures, we were able to select two CB14 derivatives with increased heat stability. Sequencing of their genome revealed the same nucleotide sequences as the wild-type phage CB14, except for a same-sized deletion (120 bp) in the gene coding for the tape measure protein (TMP) of each phage mutant, but at a different position. The TMP protein sequences of these mutant phages were compared with their homologues in other wild-type phages with a wide diversity in heat stability. Comparative analysis showed that the same nucleotide deletion appears to have also occurred in the gene coding for the TMP of highly thermo-resistant lactococcal phages P1532 and P680. We propose that the TMP is, in part, responsible for the heat stability of the highly predominant lactococcal phages of the group. Virulent lactococcal phages still represent a major risk for milk fermentation as they may lead to slowdowns and low-quality fermented dairy products. Heat treatment is one of the most commonly used methods to control these virulent phages in cheese by-products. Recently, a few phages, members of the group, have emerged with high thermal stability. To our knowledge, the genetic determinant(s) responsible for this thermal resistance in lactococcal phages is unknown. A better understanding of the thermal stability of these emerging virulent lactococcal phages is needed to improve industrial control strategies. In this work, we report the identification of a phage structural protein that is involved in the heat stability of a virulent phage. Identifying such a genetic determinant for heat stability is a first step in understanding the emergence of this group of thermostable phages.

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Section: Resultsmentioning

confidence: 99%

“…Heat treatment is one of the most commonly used methods of inactivating phages in milk and milk by-products (whey, WPC, etc.) (11)(12)(13)(14). Usually, thermal treatments lead to morphological changes on heat-sensitive phage particles, as observed by transmission electron microscopy (15).…”

mentioning

confidence: 99%

The Tape Measure Protein Is Involved in the Heat Stability of Lactococcus lactis Phages

Geagea

Labrie

Subirade

et al. 2018

Appl Environ Microbiol

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“…In view of the demonstrated protective effect of whey proteins on phage inactivation, and considering the whey derivates as new ingredients in dairy manufacture, it is essential to know the nature of such a protective effect. In this sense, Geagea et al [25] selected the virulent phage P1532, which is highly thermal resistant, to study the influence of WPC and the individual whey components, β-lactoglobulin (BLG), α-lactalbumin (LAC), and bovine serum albumin (BSA) under different heat treatments and pH conditions. Results indicated that WPC showed a protective effect on phage P1532, but this effect depended on pH and time of treatment at 95 °C.…”

Section: Efficiency Of Thermal and Chemical Treatments On The Inacmentioning

confidence: 99%

Inactivation of Dairy Bacteriophages by Thermal and Chemical Treatments

Marcó

Suárez

Quiberoni

et al. 2019

Viruses

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This article provides information on the characteristics of diverse phages of lactic acid bacteria and highlights the incidence of their presence in different dairy fermentations. As it is known, thermal treatments on raw milk and use of sanitizers in the disinfection of surfaces and equipment are strategies usually applied in dairy to prevent bacteriophage infections. In this sense, this review mainly focuses on the existing data about the resistance against thermal treatments and sanitizers usually used in the dairy industry worldwide, and the differences found among bacteriophages of diverse genera are remarked upon. Also, we provide information concerning the problems that have arisen as a consequence of the potential presence of bacteriophages in cheese whey powder and derivatives when they are added in fermented dairy product manufacturing. Finally, some important conclusions on each topic are marked and checkpoints to be considered are suggested.

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“…A common practice in the manufacturing of yogurt and other fermented products consists in the utilization of reconstituted milk from powder and whey proteins obtained from cheese production to increase the product yield and improve the texture and nutritional value of the final products [ 20 ]. However, whey proteins may protect phages during heat; there is a correlation between thermal stability of molecular structures and their ability to protect lactococcal virulent phage P1532 from thermal treatments [ 21 ]. In addition, whey protein concentrate often contains high temperature-resistant phages, which are able to survive pasteurization and contaminate starters during the manufacturing process [ 14 ].…”

Section: Bacteriophages As Unwanted Guestsmentioning

confidence: 99%

“…It is important to take into consideration that phages also react differently to heat depending on the medium. Moreover, protective effects due to the presence of proteins, salt or fat have been reported [ 21 , 22 ].…”

Section: Bacteriophages As Unwanted Guestsmentioning

confidence: 99%

Bacteriophages in the Dairy Environment: From Enemies to Allies

et al. 2017

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The history of dairy farming goes back thousands of years, evolving from a traditional small-scale production to the industrialized manufacturing of fermented dairy products. Commercialization of milk and its derived products has been very important not only as a source of nourishment but also as an economic resource. However, the dairy industry has encountered several problems that have to be overcome to ensure the quality and safety of the final products, as well as to avoid economic losses. Within this context, it is interesting to highlight the role played by bacteriophages, or phages, viruses that infect bacteria. Indeed, bacteriophages were originally regarded as a nuisance, being responsible for fermentation failure and economic losses when infecting lactic acid bacteria, but are now considered promising antimicrobials to fight milk-borne pathogens without contributing to the increase in antibiotic resistance.

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Investigation of the protective effect of whey proteins on lactococcal phages during heat treatment at various pH

Cited by 14 publications

References 58 publications

The Tape Measure Protein Is Involved in the Heat Stability of Lactococcus lactis Phages

The Tape Measure Protein Is Involved in the Heat Stability of Lactococcus lactis Phages

Inactivation of Dairy Bacteriophages by Thermal and Chemical Treatments

Bacteriophages in the Dairy Environment: From Enemies to Allies

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