Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach

Lactobacillus sakei is a lactic acid bacterium mainly found in meat and meat products. In order to understand the factors favoring its adaptation to meat matrix, growth parameters and survival of the strain L. sakei 23K in the presence of sarcoplasmic or myofibrillar extracts were assessed. Cytosoli...

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Detalles Bibliográficos
Autores: Fadda, Silvina G., Anglade, Patricia, Baraige, Fabienne, Zagorec, Monique, Talon, Régine, Vignolo, Graciela Margarita, Champomier Vergès, Marie Christine
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2010
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/58547
Acceso en línea:http://hdl.handle.net/11336/58547
Access Level:acceso abierto
Palabra clave:Lactic Acid Bacteria
Meat Fermented Products
Proteomics
Starter Cultures
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
id AR_e7dca2f0f5dea8dafed494de0ceff2e3
oai_identifier_str oai:ri.conicet.gov.ar:11336/58547
network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach
title Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach
spellingShingle Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach
Fadda, Silvina G.
Lactic Acid Bacteria
Meat Fermented Products
Proteomics
Starter Cultures
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach
title_full Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach
title_fullStr Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach
title_full_unstemmed Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach
title_sort Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach
dc.creator.none.fl_str_mv Fadda, Silvina G.
Anglade, Patricia
Baraige, Fabienne
Zagorec, Monique
Talon, Régine
Vignolo, Graciela Margarita
Champomier Vergès, Marie Christine
author Fadda, Silvina G.
author_facet Fadda, Silvina G.
Anglade, Patricia
Baraige, Fabienne
Zagorec, Monique
Talon, Régine
Vignolo, Graciela Margarita
Champomier Vergès, Marie Christine
author_role author
author2 Anglade, Patricia
Baraige, Fabienne
Zagorec, Monique
Talon, Régine
Vignolo, Graciela Margarita
Champomier Vergès, Marie Christine
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Lactic Acid Bacteria
Meat Fermented Products
Proteomics
Starter Cultures
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic Lactic Acid Bacteria
Meat Fermented Products
Proteomics
Starter Cultures
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description Lactobacillus sakei is a lactic acid bacterium mainly found in meat and meat products. In order to understand the factors favoring its adaptation to meat matrix, growth parameters and survival of the strain L. sakei 23K in the presence of sarcoplasmic or myofibrillar extracts were assessed. Cytosolic proteins putatively involved in the response of this strain to meat proteins were determined using 2D electrophoresis and the significantly regulated proteins were identified by Maldi Tof-MS analyses. From the 31 differentially expressed spots, 16 occurred in the presence of myofibrillar extract while 6 proteins were modulated by the sarcoplasmic extract. Two dipeptidases were overexpressed in the presence of sarcoplasmic proteins, in correlation to the protein degradation patterns obtained by SDS-PAGE. In the presence of the myofibrillar extract, L. sakei 23K overexpressed proteins related to energy and pyrimidine metabolism as well as ala- and tyr-tRNA synthetases, involved in translation, while others corresponding to general stress response, pyrimidine, vitamin and cofactor biosynthesis were down-regulated. The supplementary nutrients furnished by meat extracts modulated the overexpression of proteins related to translation, peptide/amino acid metabolism and energy production while the stress proteins were under regulated. The results obtained here suggest that meat proteins would not represent a stress environment per se for L. sakei 23K in contrast to the harsh conditions during meat processing. This study has extended the understanding of the molecular responses and growth mechanisms of L. sakei 23K in the presence of meat proteins. The transference of genomic information into useful biological insight is an important step for the selection of well-adapted strains for the achievement of high-quality fermented products.
publishDate 2010
dc.date.none.fl_str_mv 2010-08-15
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/58547
Fadda, Silvina G.; Anglade, Patricia; Baraige, Fabienne; Zagorec, Monique; Talon, Régine; et al.; Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach; Elsevier Science; International Journal of Food Microbiology; 142; 1-2; 15-8-2010; 36-43
0168-1605
1879-3460
CONICET Digital
CONICET
url http://hdl.handle.net/11336/58547
identifier_str_mv Fadda, Silvina G.; Anglade, Patricia; Baraige, Fabienne; Zagorec, Monique; Talon, Régine; et al.; Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach; Elsevier Science; International Journal of Food Microbiology; 142; 1-2; 15-8-2010; 36-43
0168-1605
1879-3460
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2010.05.014
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160510002916
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799196273885052928
spelling Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approachFadda, Silvina G.Anglade, PatriciaBaraige, FabienneZagorec, MoniqueTalon, RégineVignolo, Graciela MargaritaChampomier Vergès, Marie ChristineLactic Acid BacteriaMeat Fermented ProductsProteomicsStarter Cultureshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Lactobacillus sakei is a lactic acid bacterium mainly found in meat and meat products. In order to understand the factors favoring its adaptation to meat matrix, growth parameters and survival of the strain L. sakei 23K in the presence of sarcoplasmic or myofibrillar extracts were assessed. Cytosolic proteins putatively involved in the response of this strain to meat proteins were determined using 2D electrophoresis and the significantly regulated proteins were identified by Maldi Tof-MS analyses. From the 31 differentially expressed spots, 16 occurred in the presence of myofibrillar extract while 6 proteins were modulated by the sarcoplasmic extract. Two dipeptidases were overexpressed in the presence of sarcoplasmic proteins, in correlation to the protein degradation patterns obtained by SDS-PAGE. In the presence of the myofibrillar extract, L. sakei 23K overexpressed proteins related to energy and pyrimidine metabolism as well as ala- and tyr-tRNA synthetases, involved in translation, while others corresponding to general stress response, pyrimidine, vitamin and cofactor biosynthesis were down-regulated. The supplementary nutrients furnished by meat extracts modulated the overexpression of proteins related to translation, peptide/amino acid metabolism and energy production while the stress proteins were under regulated. The results obtained here suggest that meat proteins would not represent a stress environment per se for L. sakei 23K in contrast to the harsh conditions during meat processing. This study has extended the understanding of the molecular responses and growth mechanisms of L. sakei 23K in the presence of meat proteins. The transference of genomic information into useful biological insight is an important step for the selection of well-adapted strains for the achievement of high-quality fermented products.Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Anglade, Patricia. Institut National de la Recherche Agronomique; FranciaFil: Baraige, Fabienne. Institut National de la Recherche Agronomique; FranciaFil: Zagorec, Monique. Institut National de la Recherche Agronomique; FranciaFil: Talon, Régine. Institut National de la Recherche Agronomique; FranciaFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Champomier Vergès, Marie Christine. Institut National de la Recherche Agronomique; FranciaElsevier Science2010-08-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/58547Fadda, Silvina G.; Anglade, Patricia; Baraige, Fabienne; Zagorec, Monique; Talon, Régine; et al.; Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach; Elsevier Science; International Journal of Food Microbiology; 142; 1-2; 15-8-2010; 36-430168-16051879-3460CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2010.05.014info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160510002916info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:21:13Zoai:ri.conicet.gov.ar:11336/58547instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:21:13.901CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
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