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Portmann R, Jiménez-Barrios P, Jardin J, Abbühl L, Barile D, Danielsen M, Huang YP, Dalsgaard TK, Miralles B, Briard-Bion V, Cattaneo S, Chambon C, Cudennec B, De Noni I, Deracinois B, Dupont D, Duval A, Flahaut C, López-Nicolás R, Nehir El S, Pica V, Santé-Lhoutellier V, Stuknytė M, Theron L, Sayd T, Recio I, Egger L. A multi-centre peptidomics investigation of food digesta: current state of the art in mass spectrometry analysis and data visualisation. Food Res Int 2023; 169:112887. [PMID: 37254335 DOI: 10.1016/j.foodres.2023.112887] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 04/14/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
Mass spectrometry has become the technique of choice for the assessment of a high variety of molecules in complex food matrices. It is best suited for monitoring the evolution of digestive processes in vivo and in vitro. However, considering the variety of equipment available in different laboratories and the diversity of sample preparation methods, instrumental settings for data acquisition, statistical evaluations, and interpretations of results, it is difficult to predict a priori the ideal parameters for optimal results. The present work addressed this uncertainty by executing an inter-laboratory study with samples collected during in vitro digestion and presenting an overview of the state-of-the-art mass spectrometry applications and analytical capabilities available for studying food digestion. Three representative high-protein foods - skim milk powder (SMP), cooked chicken breast and tofu - were digested according to the static INFOGEST protocol with sample collection at five different time points during gastric and intestinal digestion. Ten laboratories analysed all digesta with their in-house equipment and applying theirconventional workflow. The compiled results demonstrate in general, that soy proteins had a slower gastric digestion and the presence of longer peptide sequences in the intestinal phase compared to SMP or chicken proteins, suggesting a higher resistance to the digestion of soy proteins. Differences in results among the various laboratories were attributed more to the peptide selection criteria than to the individual analytical platforms. Overall, the combination of mass spectrometry techniques with suitable methodological and statistical approaches is adequate for contributing to the characterisation of the recently defined digestome.
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Affiliation(s)
- Reto Portmann
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
| | - Pablo Jiménez-Barrios
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain
| | | | - Lychou Abbühl
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Marianne Danielsen
- Department of Food Science, Aarhus University, Centre for Innovative Food Research (CiFood), Agro Food Park 48, 8200 Aarhus, Denmark; Centre for Circular Bioeconomy (CBIO), lichers Allé 20, 8830 Tjele, Denmark
| | - Yu-Ping Huang
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Trine Kastrup Dalsgaard
- Department of Food Science, Aarhus University, Centre for Innovative Food Research (CiFood), Agro Food Park 48, 8200 Aarhus, Denmark; Centre for Circular Bioeconomy (CBIO), lichers Allé 20, 8830 Tjele, Denmark
| | - Beatriz Miralles
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain
| | | | - Stefano Cattaneo
- University of Milan, Department of Food, Environmental and Nutritional Sciences, via G. Celoria 2, 20133 Milan, Italy
| | - Christophe Chambon
- INRAE, UR370 Qualité des Produits Animaux and/or PFEM CP, F-63122 Saint Genès-Champanelle, France
| | - Benoit Cudennec
- UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d'Ôpale, ICV-Institut Charles Viollette, F-59000 Lille, France
| | - Ivano De Noni
- University of Milan, Department of Food, Environmental and Nutritional Sciences, via G. Celoria 2, 20133 Milan, Italy
| | - Barbara Deracinois
- UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d'Ôpale, ICV-Institut Charles Viollette, F-59000 Lille, France
| | | | - Angéline Duval
- INRAE, UR370 Qualité des Produits Animaux and/or PFEM CP, F-63122 Saint Genès-Champanelle, France
| | - Christophe Flahaut
- UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d'Ôpale, ICV-Institut Charles Viollette, F-59000 Lille, France
| | - Rubén López-Nicolás
- Department of Food Science and Human Nutrition, Universidad de Murcia, Campus de Espinardo, 30100 Murcia, Spain
| | - Sedef Nehir El
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Izmir, Turkey
| | - Valentina Pica
- University of Milan, Department of Food, Environmental and Nutritional Sciences, via G. Celoria 2, 20133 Milan, Italy
| | | | - Milda Stuknytė
- University of Milan, Department of Food, Environmental and Nutritional Sciences, via G. Celoria 2, 20133 Milan, Italy
| | - Laetitia Theron
- INRAE, UR370 Qualité des Produits Animaux and/or PFEM CP, F-63122 Saint Genès-Champanelle, France
| | - Thierry Sayd
- INRAE, UR370 Qualité des Produits Animaux and/or PFEM CP, F-63122 Saint Genès-Champanelle, France
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain
| | - Lotti Egger
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
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Rodovalho VDR, da Luz BSR, Nicolas A, Jardin J, Briard-Bion V, Folador EL, Santos AR, Jan G, Loir YL, Azevedo VADC, Guédon É. Different culture media and purification methods unveil the core proteome of Propionibacterium freudenreichii-derived extracellular vesicles. Microlife 2023; 4:uqad029. [PMID: 37324655 PMCID: PMC10265600 DOI: 10.1093/femsml/uqad029] [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] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 05/12/2023] [Accepted: 05/31/2023] [Indexed: 06/17/2023]
Abstract
Bacterial extracellular vesicles (EVs) are natural lipidic nanoparticles implicated in intercellular communication. Although EV research focused mainly on pathogens, the interest in probiotic-derived EVs is now rising. One example is Propionibacterium freudenreichii, which produces EVs with anti-inflammatory effects on human epithelial cells. Our previous study with P. freudenreichii showed that EVs purified by size exclusion chromatography (SEC) displayed variations in protein content according to bacterial growth conditions. Considering these content variations, we hypothesized that a comparative proteomic analysis of EVs recovered in different conditions would elucidate whether a representative vesicular proteome existed, possibly providing a robust proteome dataset for further analysis. Therefore, P. freudenreichii was grown in two culture media, and EVs were purified by sucrose density gradient ultracentrifugation (UC). Microscopic and size characterization confirmed EV purification, while shotgun proteomics unveiled that they carried a diverse set of proteins. A comparative analysis of the protein content of UC- and SEC-derived EVs, isolated from cultures either in UF (cow milk ultrafiltrate medium) or YEL (laboratory yeast extract lactate medium), showed that EVs from all these conditions shared 308 proteins. This EV core proteome was notably enriched in proteins related to immunomodulation. Moreover, it showed distinctive features, including highly interacting proteins, compositional biases for some specific amino acids, and other biochemical parameters. Overall, this work broadens the toolset for the purification of P. freudenreichii-derived EVs, identifies a representative vesicular proteome, and enumerates conserved features in vesicular proteins. These results hold the potential for providing candidate biomarkers of purification quality, and insights into the mechanisms of EV biogenesis and cargo sorting.
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Affiliation(s)
- Vinícius de Rezende Rodovalho
- INRAE, Institut Agro, STLO, 35042, Rennes, France
- Laboratory of Cellular and Molecular Genetics, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte 31270-901, Brazil
- Laboratory of Immunoinflammation, Institute of Biology, University of Campinas (UNICAMP), Campinas 13000-000, Brazil
| | - Brenda Silva Rosa da Luz
- INRAE, Institut Agro, STLO, 35042, Rennes, France
- Laboratory of Cellular and Molecular Genetics, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte 31270-901, Brazil
| | | | | | | | - Edson Luiz Folador
- Center of Biotechnology, Department of Biotechnology, Federal University of Paraíba, João Pessoa 58051-900, Brazil
| | - Anderson Rodrigues Santos
- Faculty of Computer Science, Department of Computer Science, Federal University of Uberlândia, Uberlândia 38400902, Brazil
| | - Gwénaël Jan
- INRAE, Institut Agro, STLO, 35042, Rennes, France
| | - Yves Le Loir
- INRAE, Institut Agro, STLO, 35042, Rennes, France
| | - Vasco Ariston de Carvalho Azevedo
- Laboratory of Cellular and Molecular Genetics, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - Éric Guédon
- Corresponding author. INRAE, Institut Agro, STLO, 35042, Rennes, France. E-mail:
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Jan G, Tarnaud F, do Carmo FLR, Illikoud N, Canon F, Jardin J, Briard-Bion V, Guyomarc'h F, Gagnaire V. Data from a proteomic comparative analysis highlight differential adaptation of Lactobacillus delbrueckii subsp. bulgaricus to cow milk versus to soy milk environments. Data Brief 2022; 45:108653. [DOI: 10.1016/j.dib.2022.108653] [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: 08/18/2022] [Revised: 09/06/2022] [Accepted: 09/28/2022] [Indexed: 11/09/2022] Open
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Wang J, Ossemond J, Jardin J, Briard-Bion V, Henry G, Le Gouar Y, Ménard O, Lê S, Madadlou A, Dupont D, Pédrono F. Encapsulation of DHA oil with heat-denatured whey protein in Pickering emulsion improves its bioaccessibility. Food Res Int 2022; 162:112112. [DOI: 10.1016/j.foodres.2022.112112] [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: 08/15/2022] [Revised: 10/28/2022] [Accepted: 10/30/2022] [Indexed: 11/05/2022]
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da Luz BSR, de Rezende Rodovalho V, Nicolas A, Chabelskaya S, Jardin J, Briard-Bion V, Le Loir Y, de Carvalho Azevedo VA, Guédon É. Impact of Environmental Conditions on the Protein Content of Staphylococcus aureus and Its Derived Extracellular Vesicles. Microorganisms 2022; 10:microorganisms10091808. [PMID: 36144410 PMCID: PMC9506334 DOI: 10.3390/microorganisms10091808] [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: 07/26/2022] [Revised: 09/01/2022] [Accepted: 09/04/2022] [Indexed: 12/03/2022] Open
Abstract
Staphylococcus aureus, a major opportunistic pathogen in humans, produces extracellular vesicles (EVs) that are involved in cellular communication, the delivery of virulence factors, and modulation of the host immune system response. However, to date, the impact of culture conditions on the physicochemical and functional properties of S. aureus EVs is still largely unexplored. Here, we use a proteomic approach to provide a complete protein characterization of S. aureus HG003, a NCTC8325 derivative strain and its derived EVs under four growth conditions: early- and late-stationary growth phases, and in the absence and presence of a sub-inhibitory concentration of vancomycin. The HG003 EV protein composition in terms of subcellular localization, COG and KEGG categories, as well as their relative abundance are modulated by the environment and differs from that of whole-cell (WC). Moreover, the environmental conditions that were tested had a more pronounced impact on the EV protein composition when compared to the WC, supporting the existence of mechanisms for the selective packing of EV cargo. This study provides the first general picture of the impact of different growth conditions in the proteome of S. aureus EVs and its producing-cells and paves the way for future studies to understand better S. aureus EV production, composition, and roles.
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Affiliation(s)
- Brenda Silva Rosa da Luz
- INRAE, Institut Agro, STLO, F-35000 Rennes, France
- Laboratory of Cellular and Molecular Genetics, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - Vinícius de Rezende Rodovalho
- INRAE, Institut Agro, STLO, F-35000 Rennes, France
- Laboratory of Cellular and Molecular Genetics, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte 31270-901, Brazil
| | | | - Svetlana Chabelskaya
- BRM (Bacterial Regulatory RNAs and Medicine) UMR_S 1230, Inserm 1230, University of Rennes 1, 35000 Rennes, France
| | | | | | - Yves Le Loir
- INRAE, Institut Agro, STLO, F-35000 Rennes, France
| | - Vasco Ariston de Carvalho Azevedo
- Laboratory of Cellular and Molecular Genetics, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - Éric Guédon
- INRAE, Institut Agro, STLO, F-35000 Rennes, France
- Correspondence:
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Gagnaire V, Lecomte X, Richoux R, Genay M, Jardin J, Briard-Bion V, Kerjean JR, Thierry A. Little Impact of NaCl Reduction in Swiss-Type Cheese. Front Nutr 2022; 9:888179. [PMID: 35782920 PMCID: PMC9243640 DOI: 10.3389/fnut.2022.888179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Accepted: 05/20/2022] [Indexed: 11/29/2022] Open
Abstract
Reducing salt intake can mitigate the prevalence of metabolic disorders. In fermented foods such as cheeses, however, salt can impact the activity of desirable and undesirable microorganisms and thus affect their properties. This study aimed to investigate the effect of salt level on Swiss-type cheese ripening. Since proteolysis is a major event in cheese ripening, three strains of Lactobacillus helveticus were selected on the cell-envelope proteinase (CEP) they harbor. Their proteolytic activity on caseins was studied at six salt levels (0–4.5%) at pH 7.5 and 5.2. Swiss-type cheeses were manufactured at regular, increased, and decreased salt concentrations, and characterized for their composition and techno-functional properties. L. helveticus strains possessed and expressed the expected CEPs, as shown by PCR and shaving experiments. The two strains of L. helveticus that possessed at least the CEP PrtH3 showed the greatest proteolytic activity. Casein hydrolysis in vitro was similar or higher at pH 5.2, i.e., cheese pH, compared to pH 7.5, and slightly decreased at the highest salt concentrations (3.0 and 4.4%). Similarly, in ripened cheeses, these L. helveticus strains showed 1.5–2.4 more proteolysis, compared to the cheeses manufactured without L. helveticus. Regarding the salt effect, the 30% salt-reduced cheeses showed the same proteolysis as regular cheeses, while the upper-salted cheeses showed a slight decrease (−14%) of the non-protein fraction. The microbial and biochemical composition remained unchanged in the 30%-reduced cheeses. In contrast, Propionibacterium freudenreichii, used as ripening bacteria in Swiss cheese, grew more slowly in upper-salted (1.14%, w/w) cheeses, which induced concomitant changes in the metabolites they consumed (−40% lactic acid) or produced (fivefold decrease in propionic acid). Some cheese techno-functional properties were slightly decreased by salt reduction, as extrusion (−17%) and oiling off (−4%) compared to regular cheeses. Overall, this study showed that a 30% salt reduction has little impact in the properties of Swiss-type cheeses, and that starters and ripening cultures strains could be chosen to compensate changes induced by salt modifications in Swiss-type and other hard cheeses.
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Affiliation(s)
- Valérie Gagnaire
- UMR STLO, INRAE, Institut Agro, Rennes, France
- *Correspondence: Valérie Gagnaire,
| | - Xavier Lecomte
- UMR STLO, INRAE, Institut Agro, Rennes, France
- CALBINOTOX, Université de Lorraine, Nancy, France
| | | | - Magali Genay
- CALBINOTOX, Université de Lorraine, Nancy, France
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Halabi A, Croguennec T, Ménard O, Briard-Bion V, Jardin J, Le Gouar Y, Hennetier M, Bouhallab S, Dupont D, Deglaire A. Protein structure in model infant milk formulas impacts their kinetics of hydrolysis under in vitro dynamic digestion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107368] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Jan G, Tarnaud F, Rosa do Carmo FL, Illikoud N, Canon F, Jardin J, Briard-Bion V, Guyomarc'h F, Gagnaire V. The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk. Food Microbiol 2022; 106:104042. [DOI: 10.1016/j.fm.2022.104042] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 03/04/2022] [Accepted: 04/19/2022] [Indexed: 12/23/2022]
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Canon F, Briard-Bion V, Jardin J, Thierry A, Gagnaire V. Positive Interactions Between Lactic Acid Bacteria Could Be Mediated by Peptides Containing Branched-Chain Amino Acids. Front Microbiol 2022; 12:793136. [PMID: 35087496 PMCID: PMC8789265 DOI: 10.3389/fmicb.2021.793136] [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: 10/11/2021] [Accepted: 12/20/2021] [Indexed: 11/22/2022] Open
Abstract
Lactic acid bacteria (LAB) are responsible for the sanitary, organoleptic, and health properties of most fermented products. Positive interactions between pairs of LAB strains, based on nitrogen dependencies, were previously demonstrated. In a chemically defined medium, using milk and lupin proteins as sole nitrogen source, two proteolytic strains were able to sustain the growth of non-proteolytic strains, but one did not. The objective of the present study was, thus, to determine which specific peptides were implicated in the positive interactions observed. Peptides produced and involved in the bacterial interactions were quantified using tandem mass spectrometry (LC-MS/MS). About 2,000 different oligopeptides ranging from 6 to more than 50 amino acids in length were identified during the time-course of the experiment. We performed a clustering approach to decipher the differences in peptide production during fermentation by the three proteolytic strains tested. We also performed sequence alignments on parental proteins and identified the cleavage site profiles of the three bacterial strains. Then, we characterized the peptides that were used by the non-proteolytic strains in monocultures. Hydrophobic and branched-chain amino acids within peptides were identified as essential in the interactions. Ultimately, better understanding how LAB can positively interact could be useful in multiple food-related fields, e.g., production of fermented food products with enhanced functional properties, or fermentation of new food matrices.
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Affiliation(s)
- Fanny Canon
- UMR STLO, INRAE, Institut Agro, Rennes, France
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10
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Torcello-Gómez A, Dupont D, Jardin J, Briard-Bion V, Deglaire A, Risse K, Mechoulan E, Mackie A. The pattern of peptides released from dairy and egg proteins is highly dependent on the simulated digestion scenario. Food Funct 2021; 11:5240-5256. [PMID: 32458959 DOI: 10.1039/d0fo00744g] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Evaluating the gastrointestinal (GI) fate of proteins is part of the assessment to determine whether proteins are safe to consume. In vitro digestion tests are often used for screening purposes in the evaluation of potential allergenicity. However, the current pepsin resistant test used by the European Food Safety Authority, only corresponds to fasted gastric conditions representative of a late phase adult stomach. In addition, these tests are performed on isolated proteins and the effect of the food matrix and processing are not systematically considered. The aim of this research is to compare three different static in vitro GI scenarios that are physiologically relevant. Namely, an infant, early phase (fed state) adult and late phase (fasted state) adult model. These protocols are applied to well-characterised isolated dairy (β-lactoglobulin and β-casein) and egg (lysozyme and ovalbumin) proteins and the impact of food matrix/processing on their proteolysis is also investigated. A combination of SDS-PAGE, LC-MS/MS and spectrophotometric assay was used for the evaluation of the proteolysis. Results highlight differences across the three GI scenarios whether on isolated proteins or within food matrices. The infant model led to incomplete digestion, leaving intact egg proteins, either isolated or in the food matrix, and intact β-lactoglobulin in the milk. In addition, peptides greater than 9 amino acids were found throughout the intestinal phase for all proteins studied, regardless of the scenario. This reinforces the difficulty of linking protein digestibility to potential allergenicity because many other factors are involved that need further investigation.
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Affiliation(s)
| | - Didier Dupont
- INRAE Institut Agro, STLO, 65 Rue St Brieuc, 35042 Rennes, France
| | - Julien Jardin
- INRAE Institut Agro, STLO, 65 Rue St Brieuc, 35042 Rennes, France
| | | | - Amélie Deglaire
- INRAE Institut Agro, STLO, 65 Rue St Brieuc, 35042 Rennes, France
| | - Kerstin Risse
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK. and Institute of Food Technology and Food Chemistry, Faculty III Process Sciences, Technical University of Berlin, Koenigin-Luise-Str. 22, 14195 Berlin, Germany
| | - Elodie Mechoulan
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK. and Institut Universitaire de Technologie, University of Angers, 4 Boulevard de Lavoisier, 49000 Angers, France
| | - Alan Mackie
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
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Suwareh O, Causeur D, Jardin J, Briard-Bion V, Le Feunteun S, Pezennec S, Nau F. Statistical modeling of in vitro pepsin specificity. Food Chem 2021; 362:130098. [PMID: 34090041 DOI: 10.1016/j.foodchem.2021.130098] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [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: 02/04/2021] [Revised: 04/13/2021] [Accepted: 05/11/2021] [Indexed: 11/30/2022]
Abstract
The specificity of pepsin, the major protease of gastric digestion, has been previously investigated, but only regarding the primary sequence of the protein substrates. The present study aimed to consider in addition physicochemical and structural characteristics, at the molecular and sub-molecular scales. For six different proteins submitted to in vitro gastric digestion, the peptide bonds cleaved were determined from the peptides released and identified by LC-MS/MS. An original statistical approach, based on propensity scores calculated for each amino acid residue on both sides of the peptide bonds, concluded that preferential cleavage occurred after Leu and Phe, and before Ile. Moreover, reliable statistical models developed for predicting peptide bond cleavage, highlighted the predominant role of the amino acid residues at the N-terminal side of the peptide bonds, up to the seventh position (P7 and P7'). The significant influence of hydrophobicity, charge and structural constraints around the peptide bonds was also evidenced.
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Affiliation(s)
- Ousmane Suwareh
- STLO, INRAE, Institut Agro, 65 rue de Saint-Brieuc, 35042 Rennes, France.
| | - David Causeur
- IRMAR UMR6625, CNRS, Institut Agro, 65 rue de Saint-Brieuc, 35042 Rennes, France.
| | - Julien Jardin
- STLO, INRAE, Institut Agro, 65 rue de Saint-Brieuc, 35042 Rennes, France.
| | | | - Steven Le Feunteun
- STLO, INRAE, Institut Agro, 65 rue de Saint-Brieuc, 35042 Rennes, France.
| | - Stéphane Pezennec
- STLO, INRAE, Institut Agro, 65 rue de Saint-Brieuc, 35042 Rennes, France.
| | - Françoise Nau
- STLO, INRAE, Institut Agro, 65 rue de Saint-Brieuc, 35042 Rennes, France.
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Cochet MF, Baron F, Bonnassie S, Jan S, Leconte N, Jardin J, Briard-Bion V, Gautier M, Andrews SC, Guérin-Dubiard C, Nau F. Identification of New Antimicrobial Peptides that Contribute to the Bactericidal Activity of Egg White against Salmonella enterica Serovar Enteritidis at 45 °C. J Agric Food Chem 2021; 69:2118-2128. [PMID: 33561347 DOI: 10.1021/acs.jafc.0c06677] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
A recent work revealed that egg white (EW) at 45 °C exhibits powerful bactericidal activity against S. enterica serovar Enteritidis, which is surprisingly little affected by removal of the >10 kDa EW proteins. Here, we sought to identify the major EW factors responsible for this bactericidal activity by fractionating EW using ultrafiltration and nanofiltration and by characterizing the physicochemical and antimicrobial properties of the resulting fractions. In particular, 22 peptides were identified by nano-LC/MS-MS and the bactericidal activities of representative peptides (with predicted antimicrobial activity) were further assessed. Two peptides (FVPPVQR and GDPSAWSWGAEAHS) were found to be bactericidal against S. enterica serovar Enteritidis at 45 °C when provided in an EW environment. Nevertheless, these peptides contribute only part of this bactericidal activity, suggesting other, yet to be determined, antimicrobial factors.
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Affiliation(s)
| | | | - Sylvie Bonnassie
- UFR Sciences de la Vie et de l'Environnement, Rennes 35700, France
| | - Sophie Jan
- STLO, INRAE, Institut Agro, 35042 Rennes, France
| | | | | | | | | | - Simon C Andrews
- School of Biological Sciences, Knight Building, University of Reading, Reading RG6 6AS, U.K
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Lemaire M, Ménard O, Cahu A, Nogret I, Briard-Bion V, Cudennec B, Cuinet I, Le Ruyet P, Baudry C, Dupont D, Blat S, Deglaire A, Le Huërou-Luron I. Addition of Dairy Lipids and Probiotic Lactobacillus fermentum in Infant Formulas Modulates Proteolysis and Lipolysis With Moderate Consequences on Gut Physiology and Metabolism in Yucatan Piglets. Front Nutr 2021; 8:615248. [PMID: 33718418 PMCID: PMC7943452 DOI: 10.3389/fnut.2021.615248] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [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: 10/08/2020] [Accepted: 01/14/2021] [Indexed: 12/29/2022] Open
Abstract
Breast milk is the gold standard in neonatal nutrition, but most infants are fed infant formulas in which lipids are usually of plant origin. The addition of dairy lipids and/or milk fat globule membrane extracts in formulas improves their composition with beneficial consequences on protein and lipid digestion. The probiotic Lactobacillus fermentum (Lf) was reported to reduce transit time in rat pups, which may also improve digestion. This study aimed to investigate the effects of the addition of dairy lipids in formulas, with or without Lf, on protein and lipid digestion and on gut physiology and metabolism. Piglets were suckled from postnatal days 2 to 28, with formulas containing either plant lipids (PL), a half-half mixture of plant and dairy lipids (DL), or this mixture supplemented with Lf (DL+Lf). At day 28, piglets were euthanized 90 min after their last feeding. Microstructure of digesta did not differ among formulas. Gastric proteolysis was increased (P < 0.01) in DL and DL+Lf (21.9 ± 2.1 and 22.6 ± 1.3%, respectively) compared with PL (17.3 ± 0.6%) and the residual proportion of gastric intact caseins decreased (p < 0.01) in DL+Lf (5.4 ± 2.5%) compared with PL and DL (10.6 ± 3.1% and 21.8 ± 6.8%, respectively). Peptide diversity in ileum and colon digesta was lower in PL compared to DL and DL+Lf. DL and DL+Lf displayed an increased (p < 0.01) proportion of diacylglycerol/cholesterol in jejunum and ileum digesta compared to PL and tended (p = 0.07) to have lower triglyceride/total lipid ratio in ileum DL+Lf (0.019 ± 0.003) as compared to PL (0.045 ± 0.011). The percentage of endocrine tissue and the number of islets in the pancreas were decreased (p < 0.05) in DL+Lf compared with DL. DL+Lf displayed a beneficial effect on host defenses [increased goblet cell density in jejunum (p < 0.05)] and a trophic effect [increased duodenal (p = 0.09) and jejunal (p < 0.05) weights]. Altogether, our results demonstrate that the addition of dairy lipids and probiotic Lf in infant formula modulated protein and lipid digestion, with consequences on lipid profile and with beneficial, although moderate, physiological effects.
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Affiliation(s)
- Marion Lemaire
- Institut NuMeCan, INRAE, INSERM, Univ Rennes, St-Gilles, France.,Lactalis R&D, Retiers, France
| | | | - Armelle Cahu
- Institut NuMeCan, INRAE, INSERM, Univ Rennes, St-Gilles, France
| | - Isabelle Nogret
- Institut NuMeCan, INRAE, INSERM, Univ Rennes, St-Gilles, France
| | | | - Benoit Cudennec
- UMR Transfrontalière BioEcoAgro, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte d'Opale, ICV - Institut Charles Viollette, Lille, France
| | | | | | | | | | - Sophie Blat
- Institut NuMeCan, INRAE, INSERM, Univ Rennes, St-Gilles, France
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14
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Tarnaud F, Gaucher F, do Carmo FLR, Illikoud N, Jardin J, Briard-Bion V, Guyomarc'h F, Gagnaire V, Jan G. Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow's Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome. Front Microbiol 2020; 11:549027. [PMID: 33335514 PMCID: PMC7736159 DOI: 10.3389/fmicb.2020.549027] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [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: 04/04/2020] [Accepted: 11/09/2020] [Indexed: 12/12/2022] Open
Abstract
Propionibacterium freudenreichii is a beneficial bacterium that modulates the gut microbiota, motility and inflammation. It is traditionally consumed within various fermented dairy products. Changes to consumer habits in the context of food transition are, however, driving the demand for non-dairy fermented foods, resulting in a considerable development of plant-based fermented products that require greater scientific knowledge. Fermented soymilks, in particular, offer an alternative source of live probiotics. While the adaptation of lactic acid bacteria (LAB) to such vegetable substrates is well documented, little is known about that of propionibacteria. We therefore investigated the adaptation of Propionibacterium freudenreichii to soymilk by comparison to cow's milk. P. freudenreichii grew in cow's milk but not in soymilk, but it did grow in soymilk when co-cultured with the lactic acid bacterium Lactobacillus plantarum. When grown in soymilk ultrafiltrate (SUF, the aqueous phase of soymilk), P. freudenreichii cells appeared thinner and rectangular-shaped, while they were thicker and more rounded in cow's milk utltrafiltrate (MUF, the aqueous phase of cow milk). The amount of extractable surface proteins (SlpA, SlpB, SlpD, SlpE) was furthermore reduced in SUF, when compared to MUF. This included the SlpB protein, previously shown to modulate adhesion and immunomodulation in P. freudenreichii. Tolerance toward an acid and toward a bile salts challenge were enhanced in SUF. By contrast, tolerance toward an oxidative and a thermal challenge were enhanced in MUF. A whole-cell proteomic approach further identified differential expression of 35 proteins involved in amino acid transport and metabolism (including amino acid dehydrogenase, amino acid transporter), 32 proteins involved in carbohydrate transport and metabolism (including glycosyltransferase, PTS), indicating metabolic adaptation to the substrate. The culture medium also modulated the amount of stress proteins involved in stress remediation: GroEL, OpuCA, CysK, DnaJ, GrpE, in line with the modulation of stress tolerance. Changing the fermented substrate may thus significantly affect the fermentative and probiotic properties of dairy propionibacteria. This needs to be considered when developing new fermented functional foods.
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Affiliation(s)
| | - Floriane Gaucher
- INRAE, Institut Agro, STLO, Rennes, France
- Bioprox, Levallois-Perret, France
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15
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Nebbia S, Giribaldi M, Cavallarin L, Bertino E, Coscia A, Briard-Bion V, Ossemond J, Henry G, Ménard O, Dupont D, Deglaire A. Differential impact of Holder and High Temperature Short Time pasteurization on the dynamic in vitro digestion of human milk in a preterm newborn model. Food Chem 2020; 328:127126. [DOI: 10.1016/j.foodchem.2020.127126] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 05/19/2020] [Accepted: 05/21/2020] [Indexed: 12/24/2022]
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16
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Zouari A, Briard-Bion V, Gaucheron F, Schuck P, Gaiani C, Triki M, Attia H, Ayadi MA. Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein's powders. Food Chem 2020; 333:127514. [PMID: 32683259 DOI: 10.1016/j.foodchem.2020.127514] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [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: 02/17/2020] [Revised: 07/04/2020] [Accepted: 07/05/2020] [Indexed: 11/24/2022]
Abstract
This study investigated the effect of pH on the denaturation extent, the surface chemical composition, the water sorption isotherm and the glass transition temperature of camel and bovine whey protein's powders. The LC-MS analysis indicated that the β-Lactoglobulin was the most denatured protein in bovine whey powders regardless the pH value, while this protein was totally absent in camel whey. The α-Lactalbumin was relatively heat stable after drying and predominated the powder surface (X-ray photoelectron spectroscopy results) in both camel and bovine whey powders regardless the pH (neutral (6.7) or acidic (4.3 and 4.6)). Analysis of the water sorption isotherms indicated that decreasing the pH induced the increase of the water activity of lactose crystallization for camel and bovine whey powders. Finally, decreasing the pH led to the decrease of the glass transition temperature of camel and bovine whey powder (at 0.13, 0.23, and 0.33 of water activity).
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Affiliation(s)
- Ahmed Zouari
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia; UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France.
| | - Valérie Briard-Bion
- UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France
| | - Frédéric Gaucheron
- UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France
| | - Pierre Schuck
- UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France
| | - Claire Gaiani
- Université de Lorraine, Laboratoire d'Ingénierie des Biomolécules (LIBio), Nancy, France
| | - Mehdi Triki
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia
| | - Hamadi Attia
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia
| | - Mohamed Ali Ayadi
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia.
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17
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Rodovalho VDR, da Luz BSR, Rabah H, do Carmo FLR, Folador EL, Nicolas A, Jardin J, Briard-Bion V, Blottière H, Lapaque N, Jan G, Le Loir Y, de Carvalho Azevedo VA, Guédon E. Extracellular Vesicles Produced by the Probiotic Propionibacterium freudenreichii CIRM-BIA 129 Mitigate Inflammation by Modulating the NF-κB Pathway. Front Microbiol 2020; 11:1544. [PMID: 32733422 PMCID: PMC7359729 DOI: 10.3389/fmicb.2020.01544] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [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: 03/09/2020] [Accepted: 06/15/2020] [Indexed: 12/20/2022] Open
Abstract
Extracellular vesicles (EVs) are nanometric spherical structures involved in intercellular communication, whose production is considered to be a widespread phenomenon in living organisms. Bacterial EVs are associated with several processes that include survival, competition, pathogenesis, and immunomodulation. Among probiotic Gram-positive bacteria, some Propionibacterium freudenreichii strains exhibit anti-inflammatory activity, notably via surface proteins such as the surface-layer protein B (SlpB). We have hypothesized that, in addition to surface exposure and secretion of proteins, P. freudenreichii may produce EVs and thus export immunomodulatory proteins to interact with the host. In order to demonstrate their production in this species, EVs were purified from cell-free culture supernatants of the probiotic strain P. freudenreichii CIRM-BIA 129, and their physicochemical characterization, using transmission electron microscopy and nanoparticle tracking analysis (NTA), revealed shapes and sizes typical of EVs. Proteomic characterization showed that EVs contain a broad range of proteins, including immunomodulatory proteins such as SlpB. In silico protein-protein interaction predictions indicated that EV proteins could interact with host proteins, including the immunomodulatory transcription factor NF-κB. This potential interaction has a functional significance because EVs modulate inflammatory responses, as shown by IL-8 release and NF-κB activity, in HT-29 human intestinal epithelial cells. Indeed, EVs displayed an anti-inflammatory effect by modulating the NF-κB pathway; this was dependent on their concentration and on the proinflammatory inducer (LPS-specific). Moreover, while this anti-inflammatory effect partly depended on SlpB, it was not abolished by EV surface proteolysis, suggesting possible intracellular sites of action for EVs. This is the first report on identification of P. freudenreichii-derived EVs, alongside their physicochemical, biochemical and functional characterization. This study has enhanced our understanding of the mechanisms associated with the probiotic activity of P. freudenreichii and identified opportunities to employ bacterial-derived EVs for the development of bioactive products with therapeutic effects.
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Affiliation(s)
- Vinícius de Rezende Rodovalho
- INRAE, Institut Agro, STLO, Rennes, France.,Laboratory of Cellular and Molecular Genetics, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | - Brenda Silva Rosa da Luz
- INRAE, Institut Agro, STLO, Rennes, France.,Laboratory of Cellular and Molecular Genetics, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | | | - Fillipe Luiz Rosa do Carmo
- Laboratory of Cellular and Molecular Genetics, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | - Edson Luiz Folador
- Biotechnology Center, Federal University of Paraíba, João Pessoa, Brazil
| | | | | | | | - Hervé Blottière
- INRAE, AgroParisTech, Paris-Saclay University, Micalis Institute, Jouy-en-Josas, France
| | - Nicolas Lapaque
- INRAE, AgroParisTech, Paris-Saclay University, Micalis Institute, Jouy-en-Josas, France
| | | | | | - Vasco Ariston de Carvalho Azevedo
- Laboratory of Cellular and Molecular Genetics, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte, Brazil
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18
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Berrazaga I, Bourlieu-Lacanal C, Laleg K, Jardin J, Briard-Bion V, Dupont D, Walrand S, Micard V. Effect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to "rapid" and "slow" animal proteins. PLoS One 2020; 15:e0232425. [PMID: 32365065 PMCID: PMC7197814 DOI: 10.1371/journal.pone.0232425] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Accepted: 04/14/2020] [Indexed: 11/29/2022] Open
Abstract
The aim of this work was to evaluate the impact of incorporating different legume flours (faba bean, lentil or split pea flours) on the pasta protein network and its repercussion on in vitro protein digestibility, in comparison with reference dairy proteins. Kinetics and yields of protein hydrolysis in legume enriched pasta and, for the first time, the peptidomes generated by the pasta at the end of the in vitro gastric and intestinal phases of digestion are presented. Three isoproteic (21%) legume enriched pasta with balanced essential amino acids, were made from wheat semolina and 62% to 79% of legume flours (faba bean or F-pasta; lentil or L-pasta and split pea or P-pasta). Pasta were prepared following the conventional pastification steps (hydration, mixing, extrusion, drying, cooking). Amino acid composition and protein network structure of the pasta were determined along with their culinary and rheological properties and residual trypsin inhibitor activity (3-5% of the activity initially present in raw legume flour). F- and L-pasta had contrasted firmness and proportion of covalently linked proteins. F-pasta had a generally weaker protein network and matrix structure, however far from the weakly linked soluble milk proteins (SMP) and casein proteins, which in addition contained no antitrypsin inhibitors and more theoretical cleavage sites for digestive enzymes. The differences in protein network reticulation between the different pasta and between pasta and dairy proteins were in agreement in each kinetic phase with the yield of the in vitro protein hydrolysis, which reached 84% for SMP, and 66% for casein at the end of intestinal phase, versus 50% for L- and P-pasta and 58% for F-pasta. The peptidome of legume enriched pasta is described for the first time and compared with the peptidome of dairy proteins for each phase of digestion. The gastric and intestinal phases were important stages of peptide differentiation between legumes and wheat. However, peptidome analysis revealed no difference in wheat-derived peptides in the three pasta diets regardless of the digestion phase, indicating that there was a low covalent interaction between wheat gluten and legume proteins.
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Affiliation(s)
- Insaf Berrazaga
- IATE Agropolymers Engineering and Emerging Technologies, Université Montpellier, CIRAD INRA, Montpellier SupAgro, Montpellier, France
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, Clermont-Ferrand, France
| | - Claire Bourlieu-Lacanal
- IATE Agropolymers Engineering and Emerging Technologies, Université Montpellier, CIRAD INRA, Montpellier SupAgro, Montpellier, France
| | - Karima Laleg
- IATE Agropolymers Engineering and Emerging Technologies, Université Montpellier, CIRAD INRA, Montpellier SupAgro, Montpellier, France
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, Clermont-Ferrand, France
| | - Julien Jardin
- UMR 1253 STLO Science et Technologie du Lait et de l'Œuf, Agrocampus Ouest, INRA, Rennes, France
| | - Valérie Briard-Bion
- UMR 1253 STLO Science et Technologie du Lait et de l'Œuf, Agrocampus Ouest, INRA, Rennes, France
| | - Didier Dupont
- UMR 1253 STLO Science et Technologie du Lait et de l'Œuf, Agrocampus Ouest, INRA, Rennes, France
| | - Stéphane Walrand
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, Clermont-Ferrand, France
- Service de Nutrition Clinique, Centre Hospitalier Universitaire (CHU) Gabriel Montpied, Clermont-Ferrand, France
| | - Valérie Micard
- IATE Agropolymers Engineering and Emerging Technologies, Université Montpellier, CIRAD INRA, Montpellier SupAgro, Montpellier, France
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19
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Gaucher F, Bonnassie S, Rabah H, Leverrier P, Pottier S, Jardin J, Briard-Bion V, Marchand P, Jeantet R, Blanc P, Jan G. Data from a proteomic analysis highlight different osmoadaptations in two strain of Propionibacterium freudenreichii. Data Brief 2020; 28:104932. [PMID: 31890789 PMCID: PMC6931111 DOI: 10.1016/j.dib.2019.104932] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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: 08/30/2019] [Revised: 11/26/2019] [Accepted: 11/27/2019] [Indexed: 01/23/2023] Open
Abstract
The article presents a proteomic data set generated by a comparative analysis of the proteomes of Propionibacterium freudenreichii, comparing the CIRM-BIA 129 and CIRM-BIA 1025 strains. The two strains were cultivated until the beginning of the stationary phase in a chemical defined medium (MMO), and in this medium in the presence of NaCl, with or without glycine betaine. Whole-cell proteins were extracted, trypsinolyzed and analyzed by nano LC-MS/MS, prior to identification and classification by function using the X!Tandem pipeline software and the proteomic data from NCBI.nlm.nigh.gov. Quantification of proteins was then carried out in order to detect change in their expression depending on the culture medium. This article is related to the research article entitled "Benefits and drawbacks of osmotic adjustment in Propionibacterium freudenreichii". The comparative proteomic analysis of the two strains reveal strain-dependent and medium-dependent stress proteomes in the probiotic P. freudenreichii.
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Affiliation(s)
- Floriane Gaucher
- UMR STLO, Agrocampus Ouest, INRA, F-35042, Rennes, France
- Bioprox, 6 rue Barbès, 92532, Levallois-Perret, France
| | - Sylvie Bonnassie
- UMR STLO, Agrocampus Ouest, INRA, F-35042, Rennes, France
- Université de Rennes I, Univ. Rennes, Rennes, France
| | - Houem Rabah
- UMR STLO, Agrocampus Ouest, INRA, F-35042, Rennes, France
- Bba, Pôle Agronomique Ouest, Régions Bretagne et Pays de la Loire, F-35042 Rennes, France
| | - Pauline Leverrier
- de Duve Institute, Université catholique de Louvain, Avenue Hippocrate 75, Brussels, 1200, Belgium
| | - Sandrine Pottier
- Univ. Rennes, CNRS, ISCR - UMR 6226, PRISM, BIOSIT - UMS 3480, F-35000, Rennes, France
| | - Julien Jardin
- UMR STLO, Agrocampus Ouest, INRA, F-35042, Rennes, France
| | | | | | - Romain Jeantet
- UMR STLO, Agrocampus Ouest, INRA, F-35042, Rennes, France
| | | | - Gwénaël Jan
- UMR STLO, Agrocampus Ouest, INRA, F-35042, Rennes, France
- Corresponding author.
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20
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Torcello-Gómez A, Dupont D, Jardin J, Briard-Bion V, Deglaire A, Risse K, Mechoulan E, Mackie A. Human gastrointestinal conditions affectin vitrodigestibility of peanut and bread proteins. Food Funct 2020; 11:6921-6932. [DOI: 10.1039/d0fo01451f] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Peanut and wheat proteins either isolated or within the food matrix were subjected to different staticin vitrodigestion models (infant, fed and fasted adult). Proteolysis differed across models.
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Affiliation(s)
| | | | | | | | | | - Kerstin Risse
- School of Food Science and Nutrition
- University of Leeds
- Leeds LS2 9JT
- UK
| | - Elodie Mechoulan
- School of Food Science and Nutrition
- University of Leeds
- Leeds LS2 9JT
- UK
| | - Alan Mackie
- School of Food Science and Nutrition
- University of Leeds
- Leeds LS2 9JT
- UK
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21
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Gaucher F, Kponouglo K, Rabah H, Bonnassie S, Ossemond J, Pottier S, Jardin J, Briard-Bion V, Marchand P, Blanc P, Jeantet R, Jan G. Propionibacterium freudenreichii CIRM-BIA 129 Osmoadaptation Coupled to Acid-Adaptation Increases Its Viability During Freeze-Drying. Front Microbiol 2019; 10:2324. [PMID: 31681198 PMCID: PMC6797830 DOI: 10.3389/fmicb.2019.02324] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [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: 07/16/2019] [Accepted: 09/23/2019] [Indexed: 12/12/2022] Open
Abstract
Propionibacterium freudenreichii is a beneficial bacterium with documented effects on the gut microbiota and on inflammation. Its presence within the animal and human intestinal microbiota was correlated with immunomodulatory effects, mediated by both propionibacterial surface components and by secreted metabolites. It is widely implemented, both in the manufacture of fermented dairy products such as Swiss-type cheeses, and in the production of probiotic food complements, under the form of freeze-dried powders. The bottleneck of this drying process consists in the limited survival of bacteria during drying and storage. Protective pre-treatments have been applied to other bacteria and may, in a strain-dependent manner, confer enhanced resistance. However, very little information was yet published on P. freudenreichii adaptation to freeze-drying. In this report, an immunomodulatory strain of this probiotic bacterium was cultured under hyperosmotic constraint in order to trigger osmoadaptation. This adaptation was then combined with acid or thermal pre-treatment. Such combination led to accumulation of key stress proteins, of intracellular compatible solute glycine betaine, to modulation of the propionibacterial membrane composition, and to enhanced survival upon freeze-drying. This work opens new perspectives for efficient production of live and active probiotic propionibacteria.
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Affiliation(s)
- Floriane Gaucher
- UMR STLO, Agrocampus Ouest, INRA, Rennes, France
- Bioprox, Levallois-Perret, France
| | | | - Houem Rabah
- UMR STLO, Agrocampus Ouest, INRA, Rennes, France
- Bba, Pôle Agronomique Ouest, Régions Bretagne et Pays de la Loire, Rennes, France
| | - Sylvie Bonnassie
- UMR STLO, Agrocampus Ouest, INRA, Rennes, France
- Université de Rennes I, Rennes, France
| | | | - Sandrine Pottier
- CNRS, ISCR – UMR 6226, PRISM, BIOSIT – UMS 3480 Université de Rennes I, Rennes, France
| | | | | | | | | | | | - Gwénaël Jan
- UMR STLO, Agrocampus Ouest, INRA, Rennes, France
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22
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Gaucher F, Bonnassie S, Rabah H, Leverrier P, Pottier S, Jardin J, Briard-Bion V, Marchand P, Jeantet R, Blanc P, Jan G. Benefits and drawbacks of osmotic adjustment in Propionibacterium freudenreichii. J Proteomics 2019; 204:103400. [PMID: 31152938 DOI: 10.1016/j.jprot.2019.103400] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [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: 02/05/2019] [Revised: 05/02/2019] [Accepted: 05/19/2019] [Indexed: 02/08/2023]
Abstract
Propionibacterium freudenreichii is a beneficial bacterium used as a cheese starter and as a probiotic. Indeed, selected strains of P. freudenreichii combine both technological and health-promoting abilities. Moreover, during large-scale industrial production of dried bacteria and during consumption, P. freudenreichii may undergo different stressful processes. Osmotic adaptation was shown to enhance P. freudenreichii tolerance towards stresses, which are encountered during freeze-drying and during digestion. In this report, we compared the osmoadaptation molecular mechanisms of two P. freudenreichii strains. Both osmotolerance and osmoadaptation were strain-dependent and had different effects on multiple stress tolerance, depending on the presence of osmoprotectants. Availability of glycine betaine (GB) restored the growth of one of the two strains. In this strain, osmotic preadaptation enhanced heat, oxidative and acid stresses tolerance, as well as survival upon freeze-drying. However, addition of GB in the medium had deleterious effects on stress tolerance, while restoring optimal growth under hyperosmotic constraint. In the other strain, neither salt nor GB enhanced stress tolerance, which was constitutively low. Accordingly, whole cell proteomics revealed that mechanisms triggered by salt in the presence and in the absence of GB are different between strains. Osmotic adjustment may thus have deleterious effects on industrial abilities of P. freudenreichii. BIOLOGICAL SIGNIFICANCE: Propionibacteria are found in various niches including fodder, silage, rumen, milk and cheeses. This means adaptation towards different ecological environments with different physicochemical parameters. Propionibacterium freudenreichii, in particular, is furthermore used both as dairy starter and as probiotic and is thus submitted to high scale industrial production. Production and subsequent stabilization still need optimization. Drying processes like freeze-drying are stressful. Osmotic adjustments may modulated tolerance towards drying. However, they are strain-dependent, medium-dependent and may either reduce or increase stress tolerance. A case-by-case study, for each strain-medium thus seems necessary. In this work, we identify key proteins involved in osmoadaptation and give new insights into adaptation mechanisms in P. freudenreichii. This opens new perspectives for the selections of strains and for the choice of the growth medium composition.
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Affiliation(s)
- Floriane Gaucher
- UMR STLO, Agrocampus Ouest, INRA, F-35042 Rennes, France; Bioprox, 6 rue Barbès, 92532 Levallois-Perret, France
| | - Sylvie Bonnassie
- UMR STLO, Agrocampus Ouest, INRA, F-35042 Rennes, France; Université de Rennes I, Univ. Rennes, Rennes, France
| | - Houem Rabah
- UMR STLO, Agrocampus Ouest, INRA, F-35042 Rennes, France; Bba, Pôle Agronomique Ouest, Régions Bretagne et Pays de la Loire, F-35042 Rennes, France
| | - Pauline Leverrier
- de Duve Institute, Université catholique de Louvain, Avenue Hippocrate 75, Brussels 1200, Belgium
| | - Sandrine Pottier
- Univ. Rennes, CNRS, ISCR, - UMR 6226, PRISM, BIOSIT - UMS 3480, F-35000 Rennes, France
| | - Julien Jardin
- UMR STLO, Agrocampus Ouest, INRA, F-35042 Rennes, France
| | | | | | - Romain Jeantet
- UMR STLO, Agrocampus Ouest, INRA, F-35042 Rennes, France
| | | | - Gwénaël Jan
- UMR STLO, Agrocampus Ouest, INRA, F-35042 Rennes, France.
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Deglaire A, Oliveira SD, Jardin J, Briard-Bion V, Kroell F, Emily M, Ménard O, Bourlieu C, Dupont D. Impact of human milk pasteurization on the kinetics of peptide release during in vitro dynamic digestion at the preterm newborn stage. Food Chem 2018; 281:294-303. [PMID: 30658760 DOI: 10.1016/j.foodchem.2018.12.086] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [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: 07/27/2018] [Revised: 12/20/2018] [Accepted: 12/21/2018] [Indexed: 01/25/2023]
Abstract
Holder pasteurization (62.5 °C, 30 min) of human milk denatures beneficial proteins. The present paper aimed to assess whether this can affect the kinetics of peptide release during digestion at the preterm stage. Raw (RHM) or pasteurized (PHM) human milk were digested in triplicates using an in vitro dynamic system. Mass spectrometry and multivariate statistics were conducted. Pre-proteolysis occurred mostly on β-casein, for which cumulative peptide abundance was significantly greater in PHM over 28% of the hydrolysed sequence. Eight clusters resumed the kinetics of peptide release during digestion, which differed on seven clusters (69% of the 1134 peptides). Clusters associated to the heat-denaturated proteins, lactoferrin and bile salt-stimulated lipase, presented different kinetics of release during digestion, unlike that for β-casein. Some bioactive peptides from β-casein presented significant different abundances between PHM and RHM before digestion (1-18, 185-211) or in during intestinal digestion (154-160, 161-166). Further physiological consequences should be investigated.
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Affiliation(s)
| | | | | | | | - Florian Kroell
- STLO, Agrocampus Ouest, INRA, 35042 Rennes, France; IRMAR, Agrocampus Ouest, CNRS, 35042 Rennes, France
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Chapeau AL, Bertrand N, Briard-Bion V, Hamon P, Poncelet D, Bouhallab S. Coacervates of whey proteins to protect and improve the oral delivery of a bioactive molecule. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.09.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
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25
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Lopez C, Blot M, Briard-Bion V, Cirié C, Graulet B. Butter serums and buttermilks as sources of bioactive lipids from the milk fat globule membrane: Differences in their lipid composition and potentialities of cow diet to increase n -3 PUFA. Food Res Int 2017; 100:864-872. [DOI: 10.1016/j.foodres.2017.08.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2017] [Revised: 07/18/2017] [Accepted: 08/04/2017] [Indexed: 10/19/2022]
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26
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Deglaire A, Kroell F, De Oliveira S, Jardin J, Briard-Bion V, Emily M, Bellanger A, Pladys P, Ménard O, Bourlieu-Lacanal C, Dupont D. Impact de la pasteurisation du lait maternel sur les cinétiques de libération des peptides au cours de la digestion gastrique chez le nouveau-né prématuré. NUTR CLIN METAB 2017. [DOI: 10.1016/j.nupar.2017.06.054] [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] [Indexed: 10/18/2022]
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27
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Deutsch SM, Mariadassou M, Nicolas P, Parayre S, Le Guellec R, Chuat V, Peton V, Le Maréchal C, Burati J, Loux V, Briard-Bion V, Jardin J, Plé C, Foligné B, Jan G, Falentin H. Identification of proteins involved in the anti-inflammatory properties of Propionibacterium freudenreichii by means of a multi-strain study. Sci Rep 2017; 7:46409. [PMID: 28406170 PMCID: PMC5390290 DOI: 10.1038/srep46409] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Accepted: 03/09/2017] [Indexed: 12/29/2022] Open
Abstract
Propionibacterium freudenreichii, a dairy starter, can reach a population of almost 109 propionibacteria per gram in Swiss-type cheese at the time of consumption. Also consumed as a probiotic, it displays strain-dependent anti-inflammatory properties mediated by surface proteins that induce IL-10 in leukocytes. We selected 23 strains with varied anti-inflammatory potentials in order to identify the protein(s) involved. After comparative genomic analysis, 12 of these strains were further analysed by surface proteomics, eight of them being further submitted to transcriptomics. The omics data were then correlated to the anti-inflammatory potential evaluated by IL-10 induction. This comparative omics strategy highlighted candidate genes that were further subjected to gene-inactivation validation. This validation confirmed the contribution of surface proteins, including SlpB and SlpE, two proteins with SLH domains known to mediate non-covalent anchorage to the cell-wall. Interestingly, HsdM3, predicted as cytoplasmic and involved in DNA modification, was shown to contribute to anti-inflammatory activity. Finally, we demonstrated that a single protein cannot explain the anti-inflammatory properties of a strain. These properties therefore result from different combinations of surface and cytoplasmic proteins, depending on the strain. Our enhanced understanding of the molecular bases for immunomodulation will enable the relevant screening for bacterial resources with anti-inflammatory properties.
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Affiliation(s)
| | | | | | | | | | - Victoria Chuat
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000, Rennes, France
| | - Vincent Peton
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000, Rennes, France
| | | | | | | | | | - Julien Jardin
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000, Rennes, France
| | - Coline Plé
- Univ. Lille, CNRS, Inserm, CHU Lille, Institut Pasteur de Lille, U1019 - UMR 8204 - CIIL - Center for Infection and Immunity of Lille, 59000 Lille, France
| | - Benoît Foligné
- Univ. Lille, CNRS, Inserm, CHU Lille, Institut Pasteur de Lille, U1019 - UMR 8204 - CIIL - Center for Infection and Immunity of Lille, 59000 Lille, France
| | - Gwénaël Jan
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000, Rennes, France
| | - Hélène Falentin
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000, Rennes, France
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Rayanatou IA, Mahamadou EG, Garric G, Harel-Oger M, Leduc A, Jardin J, Briard-Bion V, Cauty C, Adakal H, Grongnet JF, Gaucheron F. Physico-chemical characterization of dairy gel obtained by a proteolytic extract from Calotropis procera - A comparison with chymosin. Food Chem 2017; 232:405-412. [PMID: 28490091 DOI: 10.1016/j.foodchem.2017.04.039] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [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: 11/02/2016] [Revised: 03/09/2017] [Accepted: 04/04/2017] [Indexed: 10/19/2022]
Abstract
Chymosin is the major enzyme used in cheesemaking but latex enzymes are also used. The aim of this work was to characterize the composition and the structure of dairy gel obtained by an extract of Calotropis procera leaves in comparison with those obtained by chymosin. The biochemical and mineral compositions of the curds and the cheese yields obtained by using Calotropis procera extract or chymosin were relatively similar. Quantitative and qualitative evaluations of proteolysis after milk coagulation, determined by the non-protein nitrogen content and chromatography coupled to mass spectrometry, indicated that Calotropis procera extract was more proteolytic than chymosin and that κ-casein was proteolyzed. The main consequence of proteolysis by Calotropis procera extract or chymosin was the formation of a similar and regular network with the presence of aggregates of casein micelles. These results support that Calotropis procera extract can be used as effective coagulant in cheesemaking.
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Affiliation(s)
- Issa Ado Rayanatou
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Faculté d'Agronomie et des Sciences de l'Environnement, Université Dandicko Dankoulodo de Maradi, BP 465 ADS Maradi, Niger
| | - ElHadji Gounga Mahamadou
- Faculté d'Agronomie et des Sciences de l'Environnement, Université Dandicko Dankoulodo de Maradi, BP 465 ADS Maradi, Niger
| | - Gilles Garric
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Marielle Harel-Oger
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Arlette Leduc
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Julien Jardin
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Valérie Briard-Bion
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Chantal Cauty
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Hassane Adakal
- Faculté d'Agronomie et des Sciences de l'Environnement, Université Dandicko Dankoulodo de Maradi, BP 465 ADS Maradi, Niger
| | | | - Frédéric Gaucheron
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France.
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29
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Nyemb-Diop K, Causeur D, Jardin J, Briard-Bion V, Guérin-Dubiard C, Rutherfurd SM, Dupont D, Nau F. Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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30
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Norwood EA, Le Floch-Fouéré C, Briard-Bion V, Schuck P, Croguennec T, Jeantet R. Structural markers of the evolution of whey protein isolate powder during aging and effects on foaming properties. J Dairy Sci 2016; 99:5265-5272. [DOI: 10.3168/jds.2015-10788] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Accepted: 03/24/2016] [Indexed: 11/19/2022]
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31
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Deglaire A, De Oliveira SC, Jardin J, Briard-Bion V, Emily M, Ménard O, Bourlieu C, Dupont D. Impact of human milk pasteurization on the kinetics of peptide release during in vitro dynamic term newborn digestion. Electrophoresis 2016; 37:1839-50. [DOI: 10.1002/elps.201500573] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2015] [Revised: 02/22/2016] [Accepted: 03/04/2016] [Indexed: 01/09/2023]
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32
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Nyemb K, Guérin-Dubiard C, Pézennec S, Jardin J, Briard-Bion V, Cauty C, Rutherfurd SM, Dupont D, Nau F. The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.10.011] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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33
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Gassi JY, Blot M, Beaucher E, Robert B, Leconte N, Camier B, Rousseau F, Bourlieu C, Jardin J, Briard-Bion V, Lambert S, Gésan-Guiziou G, Lopez C, Gaucheron F. Preparation and characterisation of a milk polar lipids enriched ingredient from fresh industrial liquid butter serum: Combination of physico-chemical modifications and technological treatments. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.08.012] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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34
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Plé C, Richoux R, Jardin J, Nurdin M, Briard-Bion V, Parayre S, Ferreira S, Pot B, Bouguen G, Deutsch SM, Falentin H, Foligné B, Jan G. Single-strain starter experimental cheese reveals anti-inflammatory effect of Propionibacterium freudenreichii CIRM BIA 129 in TNBS-colitis model. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.08.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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35
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Gagnaire V, Jardin J, Rabah H, Briard-Bion V, Jan G. Emmental Cheese Environment Enhances Propionibacterium freudenreichii Stress Tolerance. PLoS One 2015; 10:e0135780. [PMID: 26275229 PMCID: PMC4537189 DOI: 10.1371/journal.pone.0135780] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2015] [Accepted: 07/27/2015] [Indexed: 11/18/2022] Open
Abstract
Dairy propionibacteria are actinomycetales found in various fermented food products. The main species, Propionibacterium freudenreichii, is generally recognized as safe and used both as probiotic and as cheese starter. Its probiotic efficacy tightly depends on its tolerance towards digestive stresses, which can be largely modulated by the ingested delivery vehicle. Indeed, tolerance of this bacterium is enhanced when it is consumed within a fermented dairy product, compared to a dried probiotic preparation. We investigated both stress tolerance and protein neosynthesis upon growth in i) chemically defined or ii) aqueous phase of Emmental cheeses. Although the same final population level was reached in both media, a slower growth and an enhanced survival of CIRM BIA 1 strain of P. freudenreichii subsp. shermanii was observed in Emmental juice, compared to chemically defined medium. This was accompanied by differences in substrates used and products released as well as overexpression of various early stress adaptation proteins in Emmental juice, compared to chemically defined medium, implied in protein folding, in aspartate catabolism, in biosynthesis of valine, leucine and isoleucine, in pyruvate metabolism in citrate cycle, in the propionate metabolism, as well as in oxidoreductases. All these changes led to a higher digestive stress tolerance after growth in Emmental juice. Mechanisms of stress adaptation were induced in this environment, in accordance with enhanced survival. This opens perspectives for the use of hard and semi-hard cheeses as delivery vehicle for probiotics with enhanced efficacy.
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Affiliation(s)
- Valérie Gagnaire
- INRA, UMR1253 STLO, Science et Technologie du Lait et de l'Œuf, Rennes, France
- AGROCAMPUS OUEST, UMR1253 STLO, Rennes, France
| | - Julien Jardin
- INRA, UMR1253 STLO, Science et Technologie du Lait et de l'Œuf, Rennes, France
- AGROCAMPUS OUEST, UMR1253 STLO, Rennes, France
| | - Houem Rabah
- INRA, UMR1253 STLO, Science et Technologie du Lait et de l'Œuf, Rennes, France
- AGROCAMPUS OUEST, UMR1253 STLO, Rennes, France
| | - Valérie Briard-Bion
- INRA, UMR1253 STLO, Science et Technologie du Lait et de l'Œuf, Rennes, France
- AGROCAMPUS OUEST, UMR1253 STLO, Rennes, France
| | - Gwénaël Jan
- INRA, UMR1253 STLO, Science et Technologie du Lait et de l'Œuf, Rennes, France
- AGROCAMPUS OUEST, UMR1253 STLO, Rennes, France
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36
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Le Maréchal C, Peton V, Plé C, Vroland C, Jardin J, Briard-Bion V, Durant G, Chuat V, Loux V, Foligné B, Deutsch SM, Falentin H, Jan G. Data from an integrative approach decipher the surface proteome of Propionibacterium freudenreichii. Data Brief 2015. [PMID: 26217685 PMCID: PMC4459863 DOI: 10.1016/j.dib.2014.08.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
Abstract
The surface proteins of the probiotic Propionibacterium freudenreichii were inventoried by an integrative approach that combines in silico protein localization prediction, surface protein extraction, shaving and fluorescent CyDye labeling. Proteins that were extracted and/or shaved and/or labeled were identified by nano-LC-MS/MS following trypsinolysis. This method's combination allowed to confirm detection of true surface proteins involved in host/probiotic interactions. The data, supplied in this article, are related to the research article entitled "Surface proteins of P. freudenreichii are involved in its anti-inflammatory properties" (Le Maréchal et al., 2014 [6]).
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Affiliation(s)
- Caroline Le Maréchal
- INRA, UMR1253 STLO, Science et Technologie du Lait et de l׳Œuf, F-35042 Rennes, France ; GROCAMPUS OUEST, UMR1253 STLO, F-35042 Rennes, France
| | - Vincent Peton
- INRA, UMR1253 STLO, Science et Technologie du Lait et de l׳Œuf, F-35042 Rennes, France ; GROCAMPUS OUEST, UMR1253 STLO, F-35042 Rennes, France
| | - Coline Plé
- Lactic acid Bacteria & Mucosal Immunity, Center for Infection and Immunity of Lille, Institut Pasteur de Lille, U 1019, UMR 8204 Université Lille Nord de France, 1 rue du Pr Calmette, BP 245, F-59019 Lille, France
| | - Christophe Vroland
- INRA, UMR1253 STLO, Science et Technologie du Lait et de l׳Œuf, F-35042 Rennes, France ; GROCAMPUS OUEST, UMR1253 STLO, F-35042 Rennes, France
| | - Julien Jardin
- INRA, UMR1253 STLO, Science et Technologie du Lait et de l׳Œuf, F-35042 Rennes, France ; GROCAMPUS OUEST, UMR1253 STLO, F-35042 Rennes, France
| | - Valérie Briard-Bion
- INRA, UMR1253 STLO, Science et Technologie du Lait et de l׳Œuf, F-35042 Rennes, France ; GROCAMPUS OUEST, UMR1253 STLO, F-35042 Rennes, France
| | - Gaël Durant
- INRA, UMR1253 STLO, Science et Technologie du Lait et de l׳Œuf, F-35042 Rennes, France ; GROCAMPUS OUEST, UMR1253 STLO, F-35042 Rennes, France
| | - Victoria Chuat
- INRA, UMR1253 STLO, Science et Technologie du Lait et de l׳Œuf, F-35042 Rennes, France ; GROCAMPUS OUEST, UMR1253 STLO, F-35042 Rennes, France ; INRA, UMR1253 STLO, CIRM-BIA, F-35042 Rennes, France
| | | | - Benoit Foligné
- Lactic acid Bacteria & Mucosal Immunity, Center for Infection and Immunity of Lille, Institut Pasteur de Lille, U 1019, UMR 8204 Université Lille Nord de France, 1 rue du Pr Calmette, BP 245, F-59019 Lille, France
| | - Stéphanie-Marie Deutsch
- INRA, UMR1253 STLO, Science et Technologie du Lait et de l׳Œuf, F-35042 Rennes, France ; GROCAMPUS OUEST, UMR1253 STLO, F-35042 Rennes, France
| | - Hélène Falentin
- INRA, UMR1253 STLO, Science et Technologie du Lait et de l׳Œuf, F-35042 Rennes, France ; GROCAMPUS OUEST, UMR1253 STLO, F-35042 Rennes, France
| | - Gwénaël Jan
- INRA, UMR1253 STLO, Science et Technologie du Lait et de l׳Œuf, F-35042 Rennes, France ; GROCAMPUS OUEST, UMR1253 STLO, F-35042 Rennes, France
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37
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Bugeat S, Perez J, Briard-Bion V, Pradel P, Ferlay A, Bourgaux C, Lopez C. Unsaturated fatty acid enriched vs. control milk triacylglycerols: Solid and liquid TAG phases examined by synchrotron radiation X-ray diffraction coupled with DSC. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.10.029] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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38
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de sa Peixoto P, Roiland C, Thomas D, Briard-Bion V, Le Guellec R, Parayre S, Deutsch SM, Jan G, Guyomarc'h F. Recrystallized S-layer protein of a probiotic Propionibacterium: structural and nanomechanical changes upon temperature or pH shifts probed by solid-state NMR and AFM. Langmuir 2014; 31:199-208. [PMID: 25479375 DOI: 10.1021/la503735z] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Surface protein layers (S layers) are common constituents of the bacterial cell wall and originate from the assembly of strain-dependent surface layer proteins (Slps). These proteins are thought to play important roles in the bacteria's biology and to have very promising technological applications as biomaterials or as part of cell-host cross-talk in probiotic mechanism. The SlpA from Propionibacterium freudenreichii PFCIRM 118 strain was isolated and recrystallized to investigate organization and assembly of the protein using atomic force microscopy and solid-state (1)H and (13)C-nuclear magnetic resonance. SlpA was found to form hexagonal p1 monolayer lattices where the protein exhibited high proportions of disordered regions and of bound water. The lattice structure was maintained, but softened, upon mild heating or acidification, probably in relation with the increasing mobilities of the disordered protein regions. These results gave structural insights on the mobile protein regions exposed by S layer films, upon physiologically relevant changes of their environmental conditions.
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Affiliation(s)
- Paulo de sa Peixoto
- INRA-AGROCAMPUS OUEST UMR 1253 Science et Technologie du Lait et de l'Œuf, 35042 Rennes, France
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Lecomte X, Gagnaire V, Briard-Bion V, Jardin J, Lortal S, Dary A, Genay M. The naturally competent strain Streptococcus thermophilus LMD-9 as a new tool to anchor heterologous proteins on the cell surface. Microb Cell Fact 2014; 13:82. [PMID: 24902482 PMCID: PMC4076053 DOI: 10.1186/1475-2859-13-82] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2014] [Accepted: 05/27/2014] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND From fundamental studies to industrial processes, synthesis of heterologous protein by micro-organisms is widely employed. The secretion of soluble heterologous proteins in the extracellular medium facilitates their recovery, while their attachment to the cell surface permits the use of the recombinant host cells as protein or peptide supports. One of the key points to carry out heterologous expression is to choose the appropriate host. We propose to enlarge the panel of heterologous secretion hosts by using Streptococcus thermophilus LMD-9. This lactic acid bacterium has a generally recognised as safe status, is widely used in the manufacture of yogurts, fermented milks and cheeses, and is easy to transform by natural competence. This study demonstrates the feasibility of secretion of a heterologous protein anchored to the cell surface by S. thermophilus. For this, we used the cell envelope proteinase (CEP) PrtH of Lactobacillus helveticus CNRZ32 CIRM-BIA 103. RESULTS Using S. thermophilus LMD-9 as the background host, three recombinant strains were constructed: i) a negative control corresponding to S. thermophilus PrtS- mutant where the prtS gene encoding its CEP was partially deleted; ii) a PrtH+ mutant expressing the L. helveticus PrtH pro-protein with its own motif (S-layer type) of cell-wall attachment and iii) a PrtH+WANS mutant expressing PrtH pro-protein with the LPXTG anchoring motif from PrtS. The PrtH+ and PrtH+WANS genes expression levels were measured by RT-qPCR in the corresponding mutants and compared to that of prtS gene in the strain LMD-9. The expression levels of both fused prtH CEPs genes, regardless of the anchoring motif, reached up-to more than 76% of the wild-type prtS expression level. CEPs were sought and identified on the cell surface of LMD-9 wild-type strain, PrtH+ and PrtH+WANS mutants using shaving technique followed by peptide identification with tandem mass spectrometry, demonstrating that the heterologous secretion and anchoring of a protein of more than 200 kDa was efficient. The anchoring to the cell-wall seems to be more efficient when the LPXTG motif of PrtS was used instead of the S-layer motif of PrtH. CONCLUSIONS We demonstrated S. thermophilus LMD-9 could heterologously secrete a high molecular weight protein and probably covalently anchor it to the cell-wall.
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Affiliation(s)
| | | | | | | | | | | | - Magali Genay
- Unité de Recherche Animal et Fonctionnalités des Produits Animaux, Equipe Protéolyse et Biofonctionnalité des Protéines et des Peptides, Université de Lorraine, Vandœuvre-lès-Nancy F-54506, France.
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Lopez C, Briard-Bion V, Ménard O. Polar lipids, sphingomyelin and long-chain unsaturated fatty acids from the milk fat globule membrane are increased in milks produced by cows fed fresh pasture based diet during spring. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.049] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Lopez C, Briard-Bion V, Bourgaux C, Pérez J. Solid triacylglycerols within human fat globules: β crystals with a melting point above in-body temperature of infants, formed upon storage of breast milk at low temperature. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.10.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Gulzar M, Bouhallab S, Jardin J, Briard-Bion V, Croguennec T. Structural consequences of dry heating on alpha-lactalbumin and beta-lactoglobulin at pH 6.5. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.02.025] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Bourlieu C, Rousseau F, Briard-Bion V, Madec MN, Bouhallab S. Hydrolysis of native milk fat globules by microbial lipases: Mechanisms and modulation of interfacial quality. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.07.036] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Fauquant C, Briard-Bion V, Leconte N, Guichardant M, Michalski MC. Membrane phospholipids and sterols in microfiltered milk fat globules. EUR J LIPID SCI TECH 2007. [DOI: 10.1002/ejlt.200700119] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Lopez C, Briard-Bion V. The composition, supramolecular organisation and thermal properties of milk fat: a new challenge for the quality of food products. ACTA ACUST UNITED AC 2007. [DOI: 10.1051/lait:2007015] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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Michalski MC, Camier B, Gassi JY, Briard-Bion V, Leconte N, Famelart MH, Lopez C. Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies. Food Res Int 2007. [DOI: 10.1016/j.foodres.2006.09.011] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Michalski MC, Leconte N, Briard-Bion V, Fauquant J, Maubois JL, Goudédranche H. Microfiltration of Raw Whole Milk to Select Fractions with Different Fat Globule Size Distributions: Process Optimization and Analysis. J Dairy Sci 2006; 89:3778-90. [PMID: 16960052 DOI: 10.3168/jds.s0022-0302(06)72419-5] [Citation(s) in RCA: 88] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
We present an extensive description and analysis of a microfiltration process patented in our laboratory to separate different fractions of the initial milk fat globule population according to the size of the native milk fat globules (MFG). We used nominal membrane pore sizes of 2 to 12 microm and a specially designed pilot rig. Using this process with whole milk [whose MFG have a volume mean diameter (d43) = 4.2 +/- 0.2 microm] and appropriate membrane pore size and hydrodynamic conditions, we collected 2 extremes of the initial milk fat globule distribution consisting of 1) a retentate containing large MFG of d43 = 5 to 7.5 microm (with up to 250 g/kg of fat, up to 35% of initial milk fat, and up to 10% of initial milk volume), and 2) a permeate containing small MFG of d43 = 0.9 to 3.3 microm (with up to 16 g/kg of fat, up to 30% of initial milk fat, and up to 83% of initial milk volume and devoid of somatic cells). We checked that the process did not mechanically damage the MFG by measuring their zeta-potential. This new microfiltration process, avoiding milk aging, appears to be more efficient than gravity separation in selecting native MFG of different sizes. As we summarize from previous and new results showing that the physico-chemical and technological properties of native milk fat globules vary according to their size, the use of different fat globule fractions appears to be advantageous regarding the quality of cheeses and can lead to new dairy products with adapted properties (sensory, functional, and perhaps nutritional).
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Affiliation(s)
- M C Michalski
- INRA UMR 1253, Science et Technologie du Lait et de l'Oeuf, Agrocampus Rennes, 65 rue de Saint-Brieuc, 35042 Rennes Cedex, France.
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Lopez C, Briard-Bion V, Camier B, Gassi JY. Milk Fat Thermal Properties and Solid Fat Content in Emmental Cheese: A Differential Scanning Calorimetry Study. J Dairy Sci 2006; 89:2894-910. [PMID: 16840605 DOI: 10.3168/jds.s0022-0302(06)72562-0] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The experiments reported in this study give deeper insight into the crystallization of milk fat in Emmental cheese, which is the most widely consumed hard cheese in France. Differential scanning calorimetry (DSC) was used to monitor the thermal properties of milk fat after the main stages involved during manufacture of Emmental cheese. By heating the samples to 60 degrees C to eliminate their thermal history and cooling them at 2 degrees C/min, the liquid --> solid phase transition of fat was investigated. Confocal laser scanning microscopy was used to characterize in situ the supramolecular organization of milk fat dispersed in the casein matrix. The destabilization of fat globules by aggregation or coalescence and the formation of free fat during the manufacture altered the thermal properties of milk fat by increasing the initial temperature of crystallization and by the formation of 2 overlapping exotherms. The melting properties of the crystalline structures formed by fat at the temperatures used for ripening (12, 21, and 4 degrees C) were examined. Differential scanning calorimetry was used to determine the ratio of solid to liquid fat; that is, the amount of fat that is crystallized, by dividing the partial enthalpy of melting of the fat for ripening temperature by the total enthalpy of melting of the same fat extracted from cheese. This study shows, for the first time, that milk fat is partially crystallized in Emmental cheese: about 55.7 +/- 3.5% of fat is solid at 4 degrees C at the end of ripening. Polymorphic phase transitions of milk fat are also suggested during ripening of Emmental cheese.
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Affiliation(s)
- C Lopez
- UMR 1253 Science et Technologie du Lait et de l'Oeuf, INRA-Agrocampus, 65 rue de Saint-Brieuc, 35042 Rennes Cedex, France.
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