Hydroxypropyl β-cyclodextrin improving multiple stresses tolerance of Lactococcus lactis subsp. lactis.
Lactococcus lactis subsp. Lactis
hydroxypropyl β-cyclodextrin
protective agent
stress response
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Jul 2020
Jul 2020
Historique:
received:
01
02
2020
revised:
27
03
2020
accepted:
31
03
2020
pubmed:
2
6
2020
medline:
18
11
2020
entrez:
2
6
2020
Statut:
ppublish
Résumé
L. lactis is known as industrial starter in the fermentation of dairy and meat products, and it plays an important role in human health as an edible probiotic. During industrial production, L. lactis often experiences different stresses that delay the growth and decrease the survival in some serious conditions. In this study, the protective effects of hydroxypropyl β-cyclodextrin (HP β-CD) on L. lactis under multiple stresses were investigated. The microbial cells were treated with different stresses including heat, NaCl, cold, and H
Identifiants
pubmed: 32476148
doi: 10.1111/1750-3841.15148
doi:
Substances chimiques
Culture Media
0
beta-Cyclodextrins
0
Sodium Chloride
451W47IQ8X
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
2171-2176Subventions
Organisme : National Natural Science Foundation of China
ID : 81870093
Organisme : Research Project of People's Liberation Army
ID : BX115C007
Organisme : Training Project for Young Outstanding Teachers of University in Henan Province
ID : 2017GGJS0090
Organisme : Opening Foundation of Beijing Key Laboratory of Biomass Waste Resource Utilization
Informations de copyright
© 2020 Institute of Food Technologists®.
Références
Abdullah-Al-Mahin, Sugimoto, S., Higashi, C., Matsumoto, S., & Sonomoto, K. (2010). Improvement of multiple-stress tolerance and lactic acid production in Lactococcus lactis NZ9000 under conditions of thermal stress by heterologous expression of Escherichia coli dnaK. Applied of Environmental Microbiology, 76(13), 4277-4285.
Aurélie, B. V., Emmanuelle, M., Yanick, A., Dusko, E. S., & Vianney, P. (2005). Transcriptional analysis of the cyclopropane fatty acid synthase gene of Lactococcus lactis MG1363 at low pH. FEMS Microbiology Letters 250(2), 189-194.
Carasi, P., Ambrosis, N. M., Antoni, G. L. D., Bressollier, P., Urdaci, M. C., & Serradell, M. d. l. A. (2014). Adhesion properties of potentially probiotic Lactobacillus kefiri to gastrointestinal mucus. Journal of Dairy Research, 81(1), 16-23.
Castronuovo, G., & Niccoli, M. (2013). Thermodynamics of inclusion complexes of natural and modified cyclodextrins with acetylsalicylic acid and ibuprofen in aqueous solution at 298 K. Thermochimica Acta, 557(14), 44-49.
Chapot-Chartier, M. P., & Kulakauskas, S. (2014). Cell wall structure and function in lactic acid bacteria. Microbial Cell Factories, 13(1 Supplement), S9.
Chen, H., Fan, M. W., Bian, Z., & He, H. (1997). Study on the hydrophobicity of different expression strains of Streptococcus Mutans. Stomatological Research, 195-197.
Dass, C. R., & Jessup, W. (2000). Apolipoprotein A-I, cyclodextrins and liposomes as potential drugs for the reversal of atherosclerosis. A review. Journal of Pharmacy Pharmacology, 52(7), 731-761.
Ferrando, V., Quiberoni, A., Reinheimer, J., & Suarez, V. (2016). Functional properties of Lactobacillus plantarum strains: A study in vitro of heat stress influence. Food Microbiology, 54(APR.), 154-161.
Gould, S., & Scott, R. C. (2005). 2-Hydroxypropyl-beta-cyclodextrin (HP-beta-CD): A toxicology review. Food and chemical toxicology, 43(10), 1451-1459.
Harada, A. (2001). Cyclodextrin-based molecular machines. Accounts of Chemical Research, 34(6), 456-464.
Hedges, A. R. (2010). ChemInform Abstract: Industrial applications of cyclodextrins. Cheminform, 29(39), 39-329.
Koch, B., Kilstrup, M., Vogensen, F. K., & Hammer, K. (1998). Induced levels of heat shock proteins in a dnaK mutant of Lactococcus lactis. Journal of Bacteriology, 180(15), 3873-3881.
Liao, L. K., Wei, X.-Y., Gong, X., Li, J.-H., Huang, T., & Xiong, T. & Technology.(2017) Microencapsulation of Lactobacillus casei LK-1 by spray drying related to its stability andin vitro digestion. LWT - Food Science, 82, 82-89.
Loftsson, T., & Brewster, M. E. (1996). Pharmaceutical applications of cyclodextrins. 1. Drug solubilization and stabilization. Journal of Pharmaceutical Science, 85(10), 1017-1025.
Loftssona, T., & Järvinen, T. (1999). Cyclodextrins in ophthalmic drug delivery. Advanced Drug Delivery Reviews, 36(1), 59-79.
Lu, J., Cui, L., Lin, S., Hao, L., Cao, N., Yi, J., … Kang, Q. (2019). Short communication: Global transcriptome analysis of Lactococcus lactis ssp. lactis in response to gradient freezing. Journal of Dairy Science, 102, 3933-3938.
Lü, J. M., Lin, P. H., Yao, Q., & Chen, C. (2010). Chemical and molecular mechanisms of antioxidants: Experimental approaches and model systems. Journal of Cellular and Molecular Medicine, 14(4), 840-860.
Mills, S., Stanton, C., Fitzgerald, G. F., & Ross, R. (2011). Enhancing the stress responses of probiotics for a lifestyle from gut to product and back again. Paper presented at the Microbial Cell Factories.
Parker, N., & Munn, C. (1984). Increased cell surface hydrophobicity associated with possession of an additional surface protein by Aeromonas salmonicida. FEMS Microbiology Letters, 21(2), 233-237.
Patist, A., & Zoerb, H. (2005). Preservation mechanisms of trehalose in food and biosystems. Colloids and Surfaces B: Biointerfaces, 40(2), 107-113.
Piuri, M., Sanchez-Rivas, C., & Ruzal, S. (2003). Adaptation to high salt in Lactobacillus: Role of peptides and proteolytic enzymes. Journal of Applied Microbiology, 95(2), 372-379.
Popham, D. L., & Young, K. D. (2004). Role of penicillin-binding proteins in bacterial cell morphogenesis. Current Opinion in Microbiology, 6(6), 594-599.
Sabir, F., Beyatli, Y., Cokmus, C., & Onal-Darilmaz, D. (2010). Assessment of potential probiotic properties of Lactobacillus spp., Lactococcus spp., and Pediococcus spp. strains isolated from Kefir. Journal of Food Science, 75(9), M568-573.
Song, A. L., In, L. L. A., Lim, S. H. E., & Rahim, R. A. (2017). A review on Lactococcus lactis: From food to factory. Microbial Cell Factories, 16(1), 55.
Szente, L., & Fenyvesi, É. (2017). Cyclodextrin-lipid complexes: Cavity size matters. Structural Chemistry, 28(2), 479-492.
Valeriano, V. D., Parungao-Balolong, M. M., & Kang, D. Y. (2014). In vitro evaluation of the mucin adhesion ability and probiotic potential of Lactobacillus mucosae LM1. Journal of Applied Microbiology, 117(3), 485-497.
Whitaker, R. D., & Batt, C. A. (1991). Characterization of the heat shock response in Lactococcus lactis subsp. lactis. Applied and Environmental Microbiology, 57(5), 1408-1412.
Yoshida, A., Yamamoto, M., Irie, T., Hirayama, F., & Uekama, K. (1989). Some pharmaceutical properties of 3-hydroxypropyl-and 2, 3-dihydroxypropyl-β-cyclodextrins and their solubilizing and stabilizing abilities. Chemical Pharmaceutical Bulletin, 37(4), 1059-1063.
Yuen, F., & Tam, K. C. (2010). Cyclodextrin-assisted assembly of stimuli-responsive polymers in aqueous media. Soft Matter, 6(19), 4613-4610.