Responses of Lactic Acid Bacteria to Acid Stress

Kajfasz, Jessica K.; Quivey, Robert G.

doi:10.1007/978-0-387-92771-8_2

Cited by 14 publications

(14 citation statements)

References 145 publications

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“…The acid-resistance system of LAB includes a proton pump, neutralization processes, DNA and protein damage repair, and so forth [97]. As the common acid resistance pathway, F o F 1 -ATPase regulates the cytoplasmic pH by means of expelling intracellular protons and generating the proton motive force [102]. GABA biosynthesis is archived through the decarboxylation of glutamate in the cytoplasm, of which this process needs to consume intracellular protons.…”

Section: Physiology-oriented Engineering Strategymentioning

confidence: 99%

Production of Gamma-Aminobutyric Acid from Lactic Acid Bacteria: A Systematic Review

Cui

Miao

Niyaphorn

et al. 2020

IJMS

287

186

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Gamma-aminobutyric acid (GABA) is widely distributed in nature and considered a potent bioactive compound with numerous and important physiological functions, such as anti-hypertensive and antidepressant activities. There is an ever-growing demand for GABA production in recent years. Lactic acid bacteria (LAB) are one of the most important GABA producers because of their food-grade nature and potential of producing GABA-rich functional foods directly. In this paper, the GABA-producing LAB species, the biosynthesis pathway of GABA by LAB, and the research progress of glutamate decarboxylase (GAD), the key enzyme of GABA biosynthesis, were reviewed. Furthermore, GABA production enhancement strategies are reviewed, from optimization of culture conditions and genetic engineering to physiology-oriented engineering approaches and co-culture methods. The advances in both the molecular mechanisms of GABA biosynthesis and the technologies of synthetic biology and genetic engineering will promote GABA production of LAB to meet people’s demand for GABA. The aim of the review is to provide an insight of microbial engineering for improved production of GABA by LAB in the future.

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Section: Physiology-oriented Engineering Strategymentioning

confidence: 99%

Production of Gamma-Aminobutyric Acid from Lactic Acid Bacteria: A Systematic Review

Cui

Miao

Niyaphorn

et al. 2020

IJMS

287

186

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“…Lactobacillus acidophilus VKM B‐1660 is a probiotic strain, and the acid tolerance is one of the main characteristics of probiotics, thus, due to this feature, L. acidophilus is able to overcome the acidic barrier of digestive tract and has a beneficial effect on human health (Kajfasz and Quivey ; Azad et al . ).…”

Section: Resultsmentioning

confidence: 99%

“…Members of the genus Lactobacillus occupy numerous different ecological niches in nature. Within the members of the animal kingdom from honeybees to humans, lactobacilli form a part of the natural microbiota of the host animals and occupy various niches within the host such as the gastrointestinal tract, urogenital tract, oral cavity and skin (Kajfasz and Quivey ; Azad et al . ).…”

Section: Introductionmentioning

confidence: 99%

The survival of irradiated lactobacilli in the simulated gastrointestinal conditions with antibiotic ceftazidime

Soghomonyan

Trchоunian

2018

Lett Appl Microbiol

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Significance and Impact of the Study: The probiotic property of lactobacilli is defined with survival in different conditions of human digestive tract even in the presence of antibiotics and subjected to electromagnetic irradiation (EMI) at the extremely high frequency. Despite the fact that EMI and antibiotic ceftazidime affected Lactobacillus acidophilus; the viable number of bacterial cells was decreased in in vitro gastrointestinal model, but they could to grow in fresh growth medium. The changes in the F O F 1 -ATPase activity were obtained at acidic pH. Thus, these bacteria can overcome acid barrier due to the F O F 1 -ATPase: the irradiation stimulates the F O F 1 -ATPase activity in the acidic conditions, but enhances the effects of ceftazidime. The results are important for identifying the mechanisms of lactobacilli survival for physical and chemical factors and valuable for use. AbstractLactobacillus acidophilus is one of the widespread probiotic bacteria that can overcome acid and bile barrier of stomach and intestine, respectively, and then have beneficial effects on the host improving its intestinal microbial balance. The cell membrane F O F 1 -ATPase is an important factor in the response and tolerance to low pH through the action of controlling the H + concentration between the cell cytoplasm and external medium. In this study, the effects of extremely high-frequency EMI at the frequencies of 51Á8 GHz and 53 GHz and cetfazidime ( lmol l À1 ) on survival of L. acidophilus VKM B-1660 in the gastrointestinal model in vitro and on ATPase activity of their membrane vesicles were investigated. Irradiated L. acidophilus survived in media with acid pH; the irradiation stimulated N,N'-dicyclohexylcarbodiimide-sensitive F O F 1 -ATPase activity under acidic conditions, but enhanced the inhibitory effects of ceftazidime. Probably irradiated L. acidophilus is overcoming the acid barrier even in the presence of ceftazidime due to the F O F 1 -ATPase. The obtained results can allow the use of L. acidophilus in food industry, veterinary and medicine.

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“…pH also affects texture and flavor indirectly by influencing the activity of enzymes important to ripening, e.g., plasmin (Grufferty and Fox, 1988 ) and, in the case of the coagulant, both the retention of and the activity of the enzyme in the curd during manufacture and subsequent ripening (Holmes et al, 1977 ; Stadhouders et al, 1977 ; Visser, 1977 ; Creamer et al, 1985 ; Garnot et al, 1987 ). The pH also influences the metabolic activity of lactic acid bacteria (Meldrum et al, 2003 ; Kajfasz and Quivey, 2011 ; Jeanson et al, 2013 ). The pH is a key factor influencing amino acid decarboxylase activity (Gardini et al, 2001 ) and bacteriocin production (Foulquié Moreno et al, 2003 ).…”

Section: Introductionmentioning

confidence: 99%

Measurement of pH micro-heterogeneity in natural cheese matrices by fluorescence lifetime imaging

et al. 2015

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Cheese, a product of microbial fermentation may be defined as a protein matrix entrapping fat, moisture, minerals and solutes as well as dispersed bacterial colonies. The growth and physiology of bacterial cells in these colonies may be influenced by the microenvironment around the colony, or alternatively the cells within the colony may modify the microenvironment (e.g., pH, redox potential) due to their metabolic activity. While cheese pH may be measured at macro level there remains a significant knowledge gap relating to the degree of micro-heterogeneity of pH within the cheese matrix and its relationship with microbial, enzymatic and physiochemical parameters and ultimately with cheese quality, consistency and ripening patterns. The pH of cheese samples was monitored both at macroscopic scale and at microscopic scale, using a non-destructive microscopic technique employing C-SNARF-4 and Oregon Green 488 fluorescent probes. The objectives of this work were to evaluate the suitability of these dyes for microscale pH measurements in natural cheese matrices and to enhance the sensitivity and extend the useful pH range of these probes using fluorescence lifetime imaging (FLIM). In particular, fluorescence lifetime of Oregon Green 488 proved to be sensitive probe to map pH micro heterogeneity within cheese matrices. Good agreement was observed between macroscopic scale pH measurement by FLIM and by traditional pH methods, but in addition considerable localized microheterogeneity in pH was evident within the curd matrix with pH range between 4.0 and 5.5. This technique provides significant potential to further investigate the relationship between cheese matrix physico-chemistry and bacterial metabolism during cheese manufacture and ripening.

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Responses of Lactic Acid Bacteria to Acid Stress

Cited by 14 publications

References 145 publications

Production of Gamma-Aminobutyric Acid from Lactic Acid Bacteria: A Systematic Review

Production of Gamma-Aminobutyric Acid from Lactic Acid Bacteria: A Systematic Review

The survival of irradiated lactobacilli in the simulated gastrointestinal conditions with antibiotic ceftazidime

Measurement of pH micro-heterogeneity in natural cheese matrices by fluorescence lifetime imaging

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