Stress adaptation and cross-protection of <i>Lactobacillus plantarum</i> KLDS 1.0628

Ma, Jiage; Xu, Cong; Liu, Fei; Hou, Juncai; Shao, Hong; Yu, Wenbin

doi:10.1080/19476337.2020.1859619

Cited by 16 publications

(14 citation statements)

References 34 publications

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“…Furthermore, acid stress resulted in high expression of the molecular chaperone protein (DnaK) in S treptococcus mutans at both transcriptional and protein levels [ 30 ]. The Csp (cold shock protein) family such as CspA, CspB and CspC, as well as Hsp (heat shock protein) family such as Hsp1, Hsp2 and Hsp3, could respond to cold shock and acted as RNA chaperons to improve the protein synthesis capacity [ 37 , 38 ]. In L pb.…”

Section: Resultsmentioning

confidence: 99%

Response of Lactiplantibacillus plantarum NMGL2 to Combinational Cold and Acid Stresses during Storage of Fermented Milk as Analyzed by Data-Independent Acquisition Proteomics

Zhang

Yao

Lai

et al. 2021

Foods

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To understand the mechanism of tolerance of lactic acid bacteria (LAB) during cold storage of fermented milk, 31 LAB strains were isolated from traditional fermented products, and Lactiplantibacillus plantarum NMGL2 was identified with good tolerance to both cold and acid stresses. Data-independent acquisition proteomics method was employed to analyze the response of Lpb. plantarum NMGL2 to the combinational cold and acid stresses during storage of the fermented milk made with the strain at 4 °C for 21 days. Among the differentially expressed proteins identified, 20 low temperature-resistant proteins and 10 acid-resistant proteins were found. Protein interaction analysis showed that the low temperature-resistant proteins associated with acid-resistant proteins were Hsp1, Hsp2, Hsp3, CspC, MurA1, MurC, MurD, MurE1, and MurI, while the acid-resistant proteins associated with low temperature-resistant proteins were DnaA, DnaK, GrpE, GroEL, and RbfA. The overall metabolic pathways of Lpb. plantarum NMGL2 in response to the stresses were determined including increased cell wall component biosynthesis, extracellular production of abundant glycolipids and glycoproteins, increased expression of F1Fo-ATPase, activation of glutamate deacidification system, enhanced expression of proteins and chaperones associated with cell repairing caused by the acidic and cold environment into the correct proteins. The present study for the first time provides further understanding of the proteomic pattern and metabolic changes of Lpb. plantarum in response to combinational cold and acid stresses in fermented milk, which facilitates potential application of Lpb. plantarum in fermented foods with enhanced survivability.

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Section: Resultsmentioning

confidence: 99%

Response of Lactiplantibacillus plantarum NMGL2 to Combinational Cold and Acid Stresses during Storage of Fermented Milk as Analyzed by Data-Independent Acquisition Proteomics

Zhang

Yao

Lai

et al. 2021

Foods

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“…Regardless of the pre-adaptation conditions, SUB_1 and SUB_2 stimulated the growth in challenging conditions induced by high NaCl and sucrose concentrations, revealing that this strategy could lead to the development of cross-resistance mechanisms. 19,34 As an example, pre-adaptation at pH 4.5 and 4% NaCl significantly speeded up the growth of L. acidophilus in presence of high sucrose concentrations. Similar behavior was observed for osmotic stress induced by NaCl.…”

Section: Discussionmentioning

confidence: 99%

“…[15][16][17] Moreover, bacterial strains can develop cross-tolerance, which means that cells preadapted under mild stress conditions increased their tolerance towards diverse harsher conditions such as high temperatures, acidity, as well as oxygen presence. [18][19][20][21][22] The improvement of viability after pre-adaptation has been demonstrated also in foods, e.g., yogurt and skimmed milk. 23,24 The bacterial response to sublethal stress is strictly related to the microbial strain and to the growth limits for each parameter (sublethal level).…”

Section: Introductionmentioning

confidence: 99%

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Application of pre-adaptation strategies to improve the growth of probiotic lactobacilli under food-relevant stressful conditions

2023

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“…The induction of cross-protection responses by exposure to low a w environments can modulate the fate of pathogenic microorganisms in food products, impacting shelf-life and food safety. Indeed, it has been reported that microbial cells are more resistant to different processing technologies, such as thermal treatments or high hydrostatic pressure (HHP) at low a w conditions [ 90 , 91 ], and that previous exposure to salt or osmotic stress conditions can increase microbial tolerance to them [ 92 , 93 , 94 ]. In meat processing, the co-existence or succession of two or more stresses is common, and the sequence of events can be an important factor.…”

Section: Functions and Content Of Salt In Meat Productsmentioning

confidence: 99%

Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

Barcenilla

Álvarez‐Ordóñez

López

et al. 2022

Foods

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Salt is widely employed in different foods, especially in meat products, due to its very diverse and extended functionality. However, the high intake of sodium chloride in human diet has been under consideration for the last years, because it is related to serious health problems. The meat-processing industry and research institutions are evaluating different strategies to overcome the elevated salt concentrations in products without a quality reduction. Several properties could be directly or indirectly affected by a sodium chloride decrease. Among them, microbial stability could be shifted towards pathogen growth, posing a serious public health threat. Nonetheless, the majority of the literature available focuses attention on the sensorial and technological challenges that salt reduction implies. Thereafter, the need to discuss the consequences for shelf-life and microbial safety should be considered. Hence, this review aims to merge all the available knowledge regarding salt reduction in meat products, providing an assessment on how to obtain low salt products that are sensorily accepted by the consumer, technologically feasible from the perspective of the industry, and, in particular, safe with respect to microbial stability.

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Stress adaptation and cross-protection of Lactobacillus plantarum KLDS 1.0628

Cited by 16 publications

References 34 publications

Response of Lactiplantibacillus plantarum NMGL2 to Combinational Cold and Acid Stresses during Storage of Fermented Milk as Analyzed by Data-Independent Acquisition Proteomics

Response of Lactiplantibacillus plantarum NMGL2 to Combinational Cold and Acid Stresses during Storage of Fermented Milk as Analyzed by Data-Independent Acquisition Proteomics

Application of pre-adaptation strategies to improve the growth of probiotic lactobacilli under food-relevant stressful conditions

Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

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