The presence of two S-layer-protein-encoding genes is conserved among species related to Lactobacillus acidophilus

Boot, Hein J.; Kolen, Carin P. A. M.; Pot, Bruno; Kersters, Karel; Pouwels, Peter H.

doi:10.1099/00221287-142-9-2375

Cited by 65 publications

(62 citation statements)

References 9 publications

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“…The three distillery isolates had identical tuf alleles and were again most closely related to L. helveticus and L. gallinarum (see Supplementary Fig. B available in IJSEM Online), confirming the value of this gene as a reliable indicator of phylogenetic relationships within this group of bacteria (Chavagnat et al, 2002).Lactobacilli of the L. acidophilus group, apart from L. johnsonii and L. gasseri, possess a highly variable surfacelayer protein (Boot et al, 1996) that has been used as a taxonomic tool for identification of L. crispatus (Horie et al, 2002). We amplified and sequenced partial slp genes from the three distillery isolates and L. gallinarum DSM 10532 T .…”

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confidence: 62%

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Lactobacillus suntoryeus sp. nov., isolated from malt whisky distilleries

Cachat

Priest

2005

International Journal of Systematic and Evolutionary Microbiology

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Eight strains of Lactobacillus with identical partial 16S rRNA gene sequences and similar randomly amplified polymorphic DNA patterns were isolated from fermentation samples from Japanese and Scottish malt whisky distilleries. Phylogenetic analysis of almost complete 16S rRNA gene sequences from three representative strains (two from Japan, one from Scotland) placed them in the genus Lactobacillus as members of the Lactobacillus acidophilus group. Lactobacillus helveticus and Lactobacillus gallinarum were the most closely related species, with 16S rRNA gene similarities of 99?3 and 98?1 %, respectively. A similar phylogeny was derived from partial sequences of elongation factor Tu (tuf ) genes in which the alleles from the three distillery isolates were identical and shared 99?0 % similarity with L. helveticus and L. gallinarum tuf genes. S-layer (slp) gene sequences suggested different relationships among the strains and the distillery isolates no longer formed a monophyletic group. The alleles from the Japanese and Scottish strains shared only 54 % similarity. Chromosomal DNA from the distillery strains gave DNA-DNA hybridization values between 79 and 100 % but showed less than 43 and 22 % reassociation with L. helveticus and L. gallinarum DNA, respectively. The name Lactobacillus suntoryeus sp. nov. is proposed for this novel taxon; the type strain is strain SA T (=LMG 22464 T =NCIMB 14005 T ).Lactic acid bacteria comprise a natural component of the microflora of malt whisky fermentation (Simpson et al., 2001;van Beek & Priest, 2002). In well-maintained distilleries their numbers are low at the beginning of the fermentation, but, once the yeast has completed the alcoholic fermentation, they grow prolifically during the 'late lactic fermentation' and are considered to confer positive flavour notes to the spirit (Takatani & Ikemoto, 2004). The most common species encountered are Lactobacillus brevis, Lactobacillus fermentum and Lactobacillus paracasei, but numerous other Lactobacillus species, lactococci, leuconostocs and weissellas have been detected, particularly in the early stages of the fermentation, when the alcohol concentration is relatively low (van Beek & Priest, 2003).Analysis of Scotch whisky fermentations using denaturing gradient gel electrophoresis revealed an uncultured bacterium in the late stages of fermentation that was closely related to a bacterium isolated from a Japanese malt whisky fermentation and referred to as strain Y10. Phylogenetic studies based on the 16S rRNA gene sequence of strain Y10 suggested that this bacterium was a member of the Lactobacillus acidophilus group (van Beek & Priest, 2002). This group comprises L. acidophilus sensu stricto, Lactobacillus amylovorus, Lactobacillus crispatus, Lactobacillus gallinarum, Lactobacillus gasseri, Lactobacillus helveticus and Lactobacillus johnsonii (Johnson et al., 1980;Fujisawa et al., 1992;Gancheva et al., 1999), with three relatively recent additions: Lactobacillus amylolyticus, isolated from malt and beer wort (Bohak et al., 1998)...

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confidence: 62%

“…Lactobacilli of the L. acidophilus group, apart from L. johnsonii and L. gasseri, possess a highly variable surfacelayer protein (Boot et al, 1996) that has been used as a taxonomic tool for identification of L. crispatus (Horie et al, 2002). We amplified and sequenced partial slp genes from the three distillery isolates and L. gallinarum DSM 10532 T .…”

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confidence: 99%

Lactobacillus suntoryeus sp. nov., isolated from malt whisky distilleries

Cachat

Priest

2005

International Journal of Systematic and Evolutionary Microbiology

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“…acidophilus', as suggested by Fujisawa et al (1996). It has been reported that S-layers, which are composed of a single protein species with a relative molecular mass of 43 000-46 000, commonly occur in Lactobacillus isolates that belong to genome clusters A1-A4 within the L. acidophilus group, but are absent from isolates that belong to genome clusters B1 and B2 (Masuda, 1992;Mukai & Arihara, 1994;Boot et al, 1996). Our previous studies showed that cell-surface protein profiles of L. acidophilus JCM 1038 and JCM 1039 from chicken intestine were apparently different from those of reference cells that belonged to L. acidophilus group A (Mukai & Arihara, 1994).…”

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confidence: 88%

“…1, express S-layer proteins on their cell surface (Masuda, 1992;Mukai & Arihara, 1994;Boot et al, 1996;Callegari et al, 1998). We analysed the cell-surface protein patterns of all six strains in comparison with those of reference strains.…”

Section: Strains Jcm 1038 Jcm 1039mentioning

confidence: 99%

Lactobacillus kitasatonis sp. nov., from chicken intestine

Mukai

2003

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLO

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Four strains isolated from chicken small intestine and strains JCM 1038 and JCM 1039 (designated as Lactobacillus acidophilus) were characterized by phenotypic and molecular taxonomic methods. They were Gram-positive, catalase-negative, facultatively anaerobic rods that did not produce gas from glucose. These strains had similar phenotypic characteristics and exhibited intergroup DNA relatedness values of >77 %, indicating that they comprised a single species. The 16S rRNA gene sequence of a representative strain, JCM 1039 T (designated as type strain in this study), was determined and aligned with those of other Lactobacillus species. JCM 1039 T was placed in the Lactobacillus delbrueckii cluster of the genus Lactobacillus on the basis of phylogenetic analysis and formed an independent cluster that was distinct from its closest neighbours, Lactobacillus amylovorus, Lactobacillus crispatus, Lactobacillus gallinarum, L. acidophilus and Lactobacillus helveticus. Results of DNA-DNA hybridization experiments and whole-cell protein profiles clearly indicated that these strains represent a novel Lactobacillus species, for which the name Lactobacillus kitasatonis sp. nov. is proposed; the type strain of this species is JCM 1039 T .

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“…DNA hybridization with specific probes to S-layer protein genes slpA and slpB of L. acidophilus revealed the presence of S-layer genes in other members of the acidophilus complex A, i.e. Lactobacillus crispatus, Lactobacillus amylovorus and Lactobacillus gallinarum (Boot et al, 1996). However, L. gasseri ATCC 33323…”

Section: Discussionmentioning

confidence: 99%

Sortase-deficient lactobacilli: effect on immunomodulation and gut retention

et al. 2015

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Surface proteins of probiotic microbes, including Lactobacillus acidophilus and Lactobacillus gasseri, are believed to promote retention in the gut and mediate host-bacterial communications. Sortase, an enzyme that covalently couples a subset of extracellular proteins containing an LPXTG motif to the cell surface, is of particular interest in characterizing bacterial adherence and communication with the mucosal immune system. A sortase gene, srtA, was identified in L. acidophilus NCFM (LBA1244) and L. gasseri ATCC 33323 (LGAS_0825). Additionally, eight and six intact sortase-dependent proteins were predicted in L. acidophilus and L. gasseri, respectively. Due to the role of sortase in coupling these proteins to the cell wall, DsrtA deletion mutants of L. acidophilus and L. gasseri were created using the upp-based counterselective gene replacement system. Inactivation of sortase did not cause significant alteration in growth or survival in simulated gastrointestinal juices. Meanwhile, both DsrtA mutants showed decreased adhesion to porcine mucin in vitro. Murine dendritic cells exposed to the DsrtA mutant of L. acidophilus or L. gasseri induced lower levels of pro-inflammatory cytokines TNF-a and IL-12, respectively, compared with the parent strains. In vivo co-colonization of the L. acidophilus DsrtA mutant and its parent strain in germ-free 129S6/SvEv mice resulted in a significant one-log reduction of the DsrtA mutant population. Additionally, a similar reduction of the DsrtA mutant was observed in the caecum. This study shows for the first time that sortase-dependent proteins contribute to gut retention of probiotic microbes in the gastrointestinal tract.

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The presence of two S-layer-protein-encoding genes is conserved among species related to Lactobacillus acidophilus

Cited by 65 publications

References 9 publications

Lactobacillus suntoryeus sp. nov., isolated from malt whisky distilleries

Lactobacillus suntoryeus sp. nov., isolated from malt whisky distilleries

Lactobacillus kitasatonis sp. nov., from chicken intestine

Sortase-deficient lactobacilli: effect on immunomodulation and gut retention

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