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Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome
Frontiers in Microbiology ( IF 5.2 ) Pub Date : 2020-11-09 , DOI: 10.3389/fmicb.2020.549027
Florian Tarnaud 1 , Floriane Gaucher 1, 2 , Fillipe Luiz Rosa do Carmo 1 , Nassima Illikoud 1 , Julien Jardin 1 , Valérie Briard-Bion 1 , Fanny Guyomarc'h 1 , Valérie Gagnaire 1 , Gwénaël Jan 1
Affiliation  

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.



中文翻译:

费氏丙酸杆菌 CIRM-BIA129 对牛奶和豆奶环境的差异适应调节其应激耐受性和蛋白质组

费氏丙酸杆菌是一种有益细菌,可调节肠道微生物群、蠕动和炎症。传统上它是在各种发酵乳制品中食用的。然而,食品转型背景下消费者习惯的变化正在推动对非乳制发酵食品的需求,导致需要更多科学知识的植物性发酵产品的大量发展。尤其是发酵豆奶,提供了活益生菌的替代来源。虽然乳酸菌(LAB)对此类蔬菜基质的适应已有充分记录,但对丙酸杆菌的适应却知之甚少。因此我们研究了费氏丙酸杆菌与牛奶相比,豆奶。费氏假单胞菌在牛奶中生长,但在豆浆中不生长,但与乳酸菌共培养时,它在豆浆中生长植物乳杆菌。当在豆浆超滤液(SUF,豆浆的水相)中生长时,费氏假单胞菌在牛奶超滤液(MUF,牛奶的水相)中,细胞显得更薄且呈矩形,而细胞则更厚且更圆形。与 MUF 相比,SUF 中可提取的表面蛋白(SlpA、SlpB、SlpD、SlpE)的量进一步减少。其中包括 SlpB 蛋白,之前显示该蛋白可调节粘附和免疫调节费氏假单胞菌。SUF 增强了对酸和胆汁盐挑战的耐受性。相比之下,MUF 对氧化和热挑战的耐受性得到增强。全细胞蛋白质组学方法进一步鉴定了35种参与氨基酸转运和代谢的蛋白质(包括氨基酸脱氢酶、氨基酸转运蛋白)、32种参与碳水化合物转运和代谢的蛋白质(包括糖基转移酶、PTS)的差异表达,表明代谢适应基材。培养基还调节参与应激修复的应激蛋白的数量:GroEL、OpuCA、CysK、DnaJ、GrpE,与应激耐受性的调节一致。因此,改变发酵底物可能会显着影响乳制品丙酸杆菌的发酵和益生特性。在开发新的发酵功能食品时需要考虑这一点。

更新日期:2020-12-01
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