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Licandro H, Truntzer C, Fromentin S, Morabito C, Quinquis B, Pons N, Martin C, Blottière HM, Neyraud E. The bacterial species profiles of the lingual and salivary microbiota differ with basic tastes sensitivity in human. Sci Rep 2023; 13:20339. [PMID: 37989857 PMCID: PMC10663626 DOI: 10.1038/s41598-023-47636-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Accepted: 11/16/2023] [Indexed: 11/23/2023] Open
Abstract
Taste perception is crucial and impairments, which can be linked to pathologies, can lead to eating disorders. It is triggered by taste compounds stimulating receptors located on the tongue. However, the tongue is covered by a film containing saliva and microorganisms suspected to modulate the taste receptor environment. The present study aimed to elucidate the links between taste sensitivity (sweetness, sourness, bitterness, saltiness, umami) and the salivary as well as the tongue microbiota using shotgun metagenomics. 109 bacterial species were correlated with at least one taste. Interestingly, when a species was correlated with at least two tastes, the correlations were unidirectional, indicating a putative global implication. Some Streptococcus, SR1 and Rickenellaceae species correlated with five tastes. When comparing both ecosystems, saliva appears to be a better taste predictor than tongue. This work shows the implication of the oral microbiota in taste and exhibits specificities depending on the ecosystem considered.
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Affiliation(s)
- Hélène Licandro
- UMR A 02.102 Procédés Alimentaires et Microbiologiques (PAM), Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000, Dijon, France
| | - Caroline Truntzer
- Plateforme de Transfert en Biologie Cancérologique, Georges François Leclerc Cancer Center - UNICANCER, 1 rue du Professeur Marion, 21000, Dijon, France
- UMR INSERM 1231, 7 Boulevard Jeanne d'Arc, 21000, Dijon, France
| | | | - Christian Morabito
- MetaGenoPolis, INRAE, AgroParisTech, Université Paris-Saclay, Paris, France
| | - Benoit Quinquis
- MetaGenoPolis, INRAE, AgroParisTech, Université Paris-Saclay, Paris, France
| | - Nicolas Pons
- MetaGenoPolis, INRAE, AgroParisTech, Université Paris-Saclay, Paris, France
| | - Christophe Martin
- Centre des Sciences du Goût et de l'Alimentation, Institut Agro Dijon, CNRS, INRAE, Université de Bourgogne, Université de Bourgogne Franche-Comté, 21000, Dijon, France
- PROBE Research Infrastructure, Chemosens Facility, 21000, Dijon, France
| | - Hervé M Blottière
- MetaGenoPolis, INRAE, AgroParisTech, Université Paris-Saclay, Paris, France
- INRAE, UMR 1280, PhAN, Nantes Université, 44000, Nantes, France
| | - Eric Neyraud
- Centre des Sciences du Goût et de l'Alimentation, Institut Agro Dijon, CNRS, INRAE, Université de Bourgogne, Université de Bourgogne Franche-Comté, 21000, Dijon, France.
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Ibarlucea-Jerez M, Canivenc-Lavier M, Beuvier E, Barbet P, Menetrier F, Neyraud E, Licandro H. Persistence of fermented food bacteria in the oral cavity of rats after one week of consumption. Food Microbiol 2022; 107:104087. [DOI: 10.1016/j.fm.2022.104087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 06/24/2022] [Accepted: 06/27/2022] [Indexed: 11/27/2022]
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Haure M, Chi Nguyen TK, Cendrès A, Perino S, Waché Y, Licandro H. Identification of Bacillus strains producing glycosidases active on rutin and grape glycosidic aroma precursors. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112637] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Lorn D, Nguyen TKC, Ho PH, Tan R, Licandro H, Waché Y. Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables. Int J Food Microbiol 2021; 350:109242. [PMID: 34044228 DOI: 10.1016/j.ijfoodmicro.2021.109242] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 03/12/2021] [Accepted: 05/03/2021] [Indexed: 11/29/2022]
Abstract
Lactic acid fermentation is a traditional process to preserve foods and to modify their organoleptic properties. This process is generally conducted in a spontaneous way, allowing indigenous lactic acid bacteria (LAB) of the matrix and of the environment to compete and grow. The aim of this study was to better characterise LAB strains ability to modify aroma profiles in fruit and vegetable matrices, by focusing on two key enzymatic activities: β-glucosidase and alcohol dehydrogenase (ADH). Firstly, 200 LAB isolated from Cambodian and Vietnamese fermented foods were screened for their β-glucosidase activity and duplicate isolates identified through RAPD-PCR analysis were discarded. Thereby, 40 strains were found positive for β-glucosidase using p-nitrophenyl-β-D-glucopyranoside as substrate. Among them, 14 displayed an activity greater than 10 nmol/min/mg dry cell. Thirteen were identified as Lactiplantibacillus (L.) plantarum and one as L. pentosus. Secondly, four strains of different phenotypes for β-glucosidase activity were tested for ADH activity. The highest reduction ability for hexanal and (E)-2-hexenal was obtained for Limosilactobacillus (L.) fermentum V013-1A for which no β-glucosidase activity was detectable. The three other strains (L. plantarum C022-2B, C022-3B, and V0023-4B2) exhibited a lower reduction ability and only for hexanal. Thirdly, mashed tomatoes were fermented with these four strains individually to evaluate their ability to release volatile compounds from the tomato precursors. Fifty-eight volatile compounds were identified and quantified by HS-SPME/GC-MS. Untreated tomatoes were rich in aldehydes. The tomatoes fermented with L. plantarum strains were rich in ketones whereas those with L. fermentum were rich in alcohols. However, for the generation of terpenoids that provide flower and fruit flavours, our screening of β-glucosidase activity was not able to explain the differences among the strains. For ADH activity, L. fermentum exhibited a high activity in fermentation as most of the target aldehydes and ketones disappeared and were replaced by their corresponding alcohols. The L. plantarum strains exhibited a lower activity but with an important substrate-selectivity diversity. A better knowledge of the functionality of each LAB strain in the food matrix will permit to predict and shape the aroma profiles of fermented food.
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Affiliation(s)
- Da Lorn
- Food Biotechnology & Innovation group, International Joint Research Laboratory, Tropical Bioresources & Biotechnology, Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102 and School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Dijon, France; Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Russian Federation Blvd., P.O. Box 86, 12156 Phnom Penh, Cambodia; Tropical Fermentation Network, France.
| | - Thi-Kim-Chi Nguyen
- Food Biotechnology & Innovation group, International Joint Research Laboratory, Tropical Bioresources & Biotechnology, Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102 and School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Dijon, France; Tropical Fermentation Network, France
| | - Phu-Ha Ho
- International Joint Research Laboratory, Tropical Bioresources & Biotechnology, Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102 and School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Viet Nam; Tropical Fermentation Network, France
| | - Reasmey Tan
- Food Technology and Nutrition Research Unit, Research and Innovation Center, Institute of Technology of Cambodia, Russian Federation Blvd., P.O. Box 86, 12156 Phnom Penh, Cambodia; Tropical Fermentation Network, France
| | - Hélène Licandro
- Food Biotechnology & Innovation group, International Joint Research Laboratory, Tropical Bioresources & Biotechnology, Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102 and School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Dijon, France; Tropical Fermentation Network, France
| | - Yves Waché
- Food Biotechnology & Innovation group, International Joint Research Laboratory, Tropical Bioresources & Biotechnology, Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102 and School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Dijon, France; Tropical Fermentation Network, France
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Scornec H, Palud A, Pédron T, Wheeler R, Petitgonnet C, Boneca IG, Cavin JF, Sansonetti PJ, Licandro H. Study of the cwaRS-ldcA Operon Coding a Two-Component System and a Putative L,D-Carboxypeptidase in Lactobacillus paracasei. Front Microbiol 2020; 11:156. [PMID: 32194510 PMCID: PMC7062640 DOI: 10.3389/fmicb.2020.00156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Accepted: 01/22/2020] [Indexed: 11/22/2022] Open
Abstract
The cell surface is the primary recognition site between the bacterium and the host. An operon of three genes, LSEI_0219 (cwaR), LSEI_0220 (cwaS), and LSEI_0221 (ldcA), has been previously identified as required for the establishment of Lactobacillus paracasei in the gut. The genes cwaR and cwaS encode a predicted two-component system (TCS) and ldcA a predicted D-alanyl-D-alanine carboxypeptidase which is a peptidoglycan (PG) biosynthesis enzyme. We explored the functionality and the physiological role of these three genes, particularly their impact on the bacterial cell wall architecture and on the bacterial adaptation to environmental perturbations in the gut. The functionality of CwaS/R proteins as a TCS has been demonstrated by biochemical analysis. It is involved in the transcriptional regulation of several genes of the PG biosynthesis. Analysis of the muropeptides of PG in mutants allowed us to re-annotate LSEI_0221 as a putative L,D-carboxypeptidase (LdcA). The absence of this protein coincided with a decrease of two surface antigens: LSEI_0020, corresponding to p40 or msp2 whose implication in the host epithelial homeostasis has been recently studied, and LSEI_2029 which has never been functionally characterized. The inactivation of each of these three genes induces susceptibility to antimicrobial peptides (hBD1, hBD2, and CCL20), which could be the main cause of the gut establishment deficiency. Thus, this operon is necessary for the presence of two surface antigens and for a suitable cell wall architecture.
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Affiliation(s)
- Hélène Scornec
- PAM UMR, AgroSup Dijon, Université de Bourgogne Franche-Comté, Dijon, France
| | - Aurore Palud
- PAM UMR, AgroSup Dijon, Université de Bourgogne Franche-Comté, Dijon, France
| | - Thierry Pédron
- Unité de Pathogénie Microbienne Moléculaire, Institut Pasteur, Paris, France
- Unité INSERM, Institut Pasteur, Paris, France
| | - Richard Wheeler
- Unité de Biologie et Génétique de la Paroi Bactérienne, Institut Pasteur, Paris, France
- Avenir Group, INSERM, Paris, France
| | - Clément Petitgonnet
- PAM UMR, AgroSup Dijon, Université de Bourgogne Franche-Comté, Dijon, France
| | - Ivo Gomperts Boneca
- Unité de Biologie et Génétique de la Paroi Bactérienne, Institut Pasteur, Paris, France
- Avenir Group, INSERM, Paris, France
| | - Jean-François Cavin
- PAM UMR, AgroSup Dijon, Université de Bourgogne Franche-Comté, Dijon, France
| | - Philippe J. Sansonetti
- Unité de Pathogénie Microbienne Moléculaire, Institut Pasteur, Paris, France
- Unité INSERM, Institut Pasteur, Paris, France
- Chaire de Microbiologie et Maladies Infectieuses, Collège de France, Paris, France
| | - Hélène Licandro
- PAM UMR, AgroSup Dijon, Université de Bourgogne Franche-Comté, Dijon, France
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Araújo JR, Tazi A, Burlen-Defranoux O, Vichier-Guerre S, Nigro G, Licandro H, Demignot S, Sansonetti PJ. Fermentation Products of Commensal Bacteria Alter Enterocyte Lipid Metabolism. Cell Host Microbe 2020; 27:358-375.e7. [PMID: 32101704 DOI: 10.1016/j.chom.2020.01.028] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 10/29/2019] [Accepted: 01/10/2020] [Indexed: 01/25/2023]
Abstract
Despite the recognized capacity of the gut microbiota to regulate intestinal lipid metabolism, the role of specific commensal species remains undefined. Here, we aimed to understand the bacterial effectors and molecular mechanisms by which Lactobacillus paracasei and Escherichia coli regulate lipid metabolism in enterocytes. We show that L-lactate produced by L. paracasei inhibits chylomicron secretion from enterocytes and promotes lipid storage by a mechanism involving L-lactate absorption by enterocytes, its conversion to malonyl-CoA, and the subsequent inhibition of lipid beta-oxidation. In contrast, acetate produced by E. coli also inhibits chylomicron secretion by enterocytes but promotes lipid oxidation by a mechanism involving acetate absorption by enterocytes, its metabolism to acetyl-CoA and AMP, and the subsequent upregulation of the AMPK/PGC-1α/PPARα pathway. Our study opens perspectives for developing specific bacteria- and metabolite-based therapeutic interventions against obesity, atherosclerosis, and malnutrition by targeting lipid metabolism in enterocytes.
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Affiliation(s)
- João R Araújo
- Unité de Pathogénie Microbienne Moléculaire, Institut Pasteur, INSERM U1202, 75015 Paris, France
| | - Asmaa Tazi
- Unité de Pathogénie Microbienne Moléculaire, Institut Pasteur, INSERM U1202, 75015 Paris, France
| | | | | | - Giulia Nigro
- Unité de Pathogénie Microbienne Moléculaire, Institut Pasteur, INSERM U1202, 75015 Paris, France
| | - Hélène Licandro
- PAM UMR A 02.102, Université de Bourgogne Franche-Comté, AgroSup Dijon, Dijon, France
| | - Sylvie Demignot
- Centre de Recherche des Cordeliers, INSERM U1138, Sorbonne Université, Université Paris Descartes, CNRS, EPHE, PSL University, Sorbonne Paris Cité, 75006 Paris, France
| | - Philippe J Sansonetti
- Unité de Pathogénie Microbienne Moléculaire, Institut Pasteur, INSERM U1202, 75015 Paris, France; Collège de France, 75005, Paris, France.
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Palud A, Salem K, Cavin JF, Beney L, Licandro H. Identification and transcriptional profile of Lactobacillus paracasei genes involved in the response to desiccation and rehydration. Food Microbiol 2020; 85:103301. [DOI: 10.1016/j.fm.2019.103301] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 07/10/2019] [Accepted: 08/10/2019] [Indexed: 12/18/2022]
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Waché Y, Do TL, Do TBH, Do TY, Haure M, Ho PH, Kumar Anal A, Le VVM, Li WJ, Licandro H, Lorn D, Ly-Chatain MH, Ly S, Mahakarnchanakul W, Mai DV, Mith H, Nguyen DH, Nguyen TKC, Nguyen TMT, Nguyen TTT, Nguyen TVA, Pham HV, Pham TA, Phan TT, Tan R, Tien TN, Tran T, Try S, Phi QT, Valentin D, Vo-Van QB, Vongkamjan K, Vu DC, Vu NT, Chu-Ky S. Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project. Front Microbiol 2018; 9:2278. [PMID: 30374334 PMCID: PMC6196250 DOI: 10.3389/fmicb.2018.02278] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Accepted: 09/06/2018] [Indexed: 12/03/2022] Open
Abstract
Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western countries, the answer to these questions has been made through hygienisation, generalization of the use of starters, specialization of agriculture and use of long-distance transportation. This may have resulted in a loss in the taste and typicity of the products, in an extensive use of antibiotics and other chemicals and eventually, in a loss in the confidence of consumers to the products. The challenges awaiting fermentation in South-East Asia are thus to improve safety and quality in a sustainable system producing tasty and typical fermented products and valorising by-products. At the end of the “AsiFood Erasmus+ project” (www.asifood.org), the goal of this paper is to present and discuss these challenges as addressed by the Tropical Fermentation Network, a group of researchers from universities, research centers and companies in Asia and Europe. This paper presents current actions and prospects on hygienic, environmental, sensorial and nutritional qualities of traditional fermented food including screening of functional bacteria and starters, food safety strategies, research for new antimicrobial compounds, development of more sustainable fermentations and valorisation of by-products. A specificity of this network is also the multidisciplinary approach dealing with microbiology, food, chemical, sensorial, and genetic analyses, biotechnology, food supply chain, consumers and ethnology.
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Affiliation(s)
- Yves Waché
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France
| | - Thuy-Le Do
- Food Industries Research Institute, Hanoi, Vietnam
| | | | - Thi-Yen Do
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Maxime Haure
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France.,Atelier du Fruit, Longvic, France
| | - Phu-Ha Ho
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Thailand
| | - Van-Viet-Man Le
- Ho Chi Minh City University of Technology, Ho Chi Minh City, Vietnam
| | - Wen-Jun Li
- School of Life Sciences, Sun Yat-sen University, Guangzhou, China
| | - Hélène Licandro
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France
| | - Da Lorn
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France.,Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | | | - Sokny Ly
- Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | - Warapa Mahakarnchanakul
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Dinh-Vuong Mai
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France.,Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Hasika Mith
- Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | | | - Thi-Kim-Chi Nguyen
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France
| | - Thi-Minh-Tu Nguyen
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Thi-Thanh-Thuy Nguyen
- Faculty of Food Science and Technology, Vietnam National University of Agriculture, Hanoi, Vietnam
| | | | - Hai-Vu Pham
- Agreenium, Paris, France.,CESAER, AgroSup Dijon/INRA/Université Bourgogne Franche-Comté, Dijon, France
| | - Tuan-Anh Pham
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Thanh-Tam Phan
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Reasmey Tan
- Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | - Tien-Nam Tien
- Center of Experiment and Practice, Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Vietnam
| | - Thierry Tran
- Agreenium, Paris, France.,International Center for Tropical Agriculture, CGIAR Research Program on Roots, Tubers and Bananas, Cali, Colombia.,Centre de Coopération Internationale en Recherche Agronomique pour le Développement, UMR Qualisud, CGIAR Research Program on Roots, Tubers and Bananas, Montpellier, France
| | - Sophal Try
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France.,Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | - Quyet-Tien Phi
- Institute of Biotechnology, Vietnam Academy of Science and Technology, Hanoi, Vietnam
| | - Dominique Valentin
- Agreenium, Paris, France.,Le Centre des Sciences du Goût et de l'Alimentation - AgroSup Dijon/INRA/CNRS/Université Bourgogne Franche-Comté, Dijon, France
| | - Quoc-Bao Vo-Van
- College of Agriculture and Forestry, Hue University, Hue, Vietnam
| | - Kitiya Vongkamjan
- Department of Food Technology, Prince of Songkla University, Hat Yai, Thailand
| | - Duc-Chien Vu
- Food Industries Research Institute, Hanoi, Vietnam
| | | | - Son Chu-Ky
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
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Palud A, Scornec H, Cavin JF, Licandro H. New Genes Involved in Mild Stress Response Identified by Transposon Mutagenesis in Lactobacillus paracasei. Front Microbiol 2018; 9:535. [PMID: 29662477 PMCID: PMC5890138 DOI: 10.3389/fmicb.2018.00535] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2018] [Accepted: 03/08/2018] [Indexed: 01/13/2023] Open
Abstract
Lactic acid bacteria (LAB) are associated with various plant, animal, and human niches and are also present in many fermented foods and beverages. Thus, they are subjected to several stress conditions and have developed advanced response mechanisms to resist, adapt, and grow. This work aimed to identify the genes involved in some stress adaptation mechanisms in LAB. For this purpose, global reverse genetics was applied by screening a library of 1287 Lactobacillus paracasei transposon mutants for mild monofactorial stresses. This library was submitted independently to heat (52°C, 30 min), ethanol (170 g.L−1, 30 min), salt (NaCl 0.8 M, 24 h), acid (pH 4.5, 24 h), and oxidative (2 mM H2O2, 24 h) perturbations which trigger mild monofactorial stresses compatible with bacterial adaptation. Stress sensitivity of mutants was determined either by evaluating viability using propidium iodide (PI) staining, or by following growth inhibition through turbidity measurement. The screening for heat and ethanol stresses lead respectively to the identification of 63 and 27 genes/putative promoters whose disruption lead to an increased sensitivity. Among them, 14 genes or putative promoters were common for both stresses. For salt, acid and oxidative stresses, respectively 8, 6, and 9 genes or putative promoters were identified as essential for adaptation to these unfavorable conditions, with only three genes common to at least two stresses. Then, RT-qPCR was performed on selected stress response genes identified by mutant screenings in order to evaluate if their expression was modified in response to stresses in the parental strain. Eleven genes (membrane, transposase, chaperone, nucleotide and carbohydrate metabolism, and hypothetical protein genes) were upregulated during stress adaptation for at least two stresses. Seven genes, encoding membrane functions, were upregulated in response to a specific stress and thus could represent potential transcriptomic biomarkers. The results highlights that most of the genes identified by global reverse genetics are specifically required in response to one stress and that they are not differentially transcribed during stress in the parental strain. Most of these genes have not been characterized as stress response genes and provide new insights into the adaptation of lactic acid bacteria to their environment.
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Affiliation(s)
- Aurore Palud
- Université de Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, France
| | - Hélène Scornec
- Université de Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, France
| | - Jean-François Cavin
- Université de Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, France
| | - Hélène Licandro
- Université de Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, France
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