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Production of the small heat shock protein Lo18 from Oenococcus oeni in Lactococcus lactis improves its stress tolerance.
Int J Food Microbiol 2017; 247:18-23IJ

Abstract

Lactococcus lactis is a lactic acid bacterium widely used in cheese and fermented milk production. During fermentation, L. lactis is subjected to acid stress that impairs its growth. The small heat shock protein (sHsp) Lo18 from the acidophilic species Oenococcus oeni was expressed in L. lactis. This sHsp is known to play an important role in protein protection and membrane stabilization in O. oeni. The role of this sHsp could be studied in L. lactis, since no gene encoding for sHsp has been detected in this species. L. lactis subsp. cremoris strain MG1363 was transformed with the pDLhsp18 plasmid, which is derived from pDL278 and contains the hsp18 gene (encoding Lo18) and its own promoter sequence. The production of Lo18 during stress conditions was checked by immunoblotting and the cellular distribution of Lo18 in L. lactis cells after heat shock was determined. Our results clearly indicated a role for Lo18 in cytoplasmic protein protection and membrane stabilization during stress. The production of sHsp in L. lactis improved tolerance to heat and acid conditions in this species. Finally, the improvement of the L. lactis survival in milk medium thanks to Lo18 was highlighted, suggesting an interesting role of this sHsp. These findings suggest that the expression of a sHsp by a L. lactis strain results in greater resistance to stress, and, can consequently enhance the performances of industrial strains.

Authors+Show Affiliations

UMR A PAM Univ Bourgogne Franche-Comté - AgroSup Dijon - Equipe Vin, Aliment, Microbiologie, Stress, 21078 Dijon, cedex, France. Electronic address: stephanie.weidmann@u-bourgogne.fr.UMR A PAM Univ Bourgogne Franche-Comté - AgroSup Dijon - Equipe Vin, Aliment, Microbiologie, Stress, 21078 Dijon, cedex, France.UMR A PAM Univ Bourgogne Franche-Comté - AgroSup Dijon - Equipe Vin, Aliment, Microbiologie, Stress, 21078 Dijon, cedex, France.Univ. Lille, INRA, ISA, Univ. Artois, Univ. Littoral Côte d'Opale, EA, 7394-ICV - Institut Charles Viollette, F-59000 Lille, France.UMR A PAM Univ Bourgogne Franche-Comté - AgroSup Dijon - Equipe Vin, Aliment, Microbiologie, Stress, 21078 Dijon, cedex, France.UMR A PAM Univ Bourgogne Franche-Comté - AgroSup Dijon - Equipe Vin, Aliment, Microbiologie, Stress, 21078 Dijon, cedex, France.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27318622

Citation

Weidmann, Stéphanie, et al. "Production of the Small Heat Shock Protein Lo18 From Oenococcus Oeni in Lactococcus Lactis Improves Its Stress Tolerance." International Journal of Food Microbiology, vol. 247, 2017, pp. 18-23.
Weidmann S, Maitre M, Laurent J, et al. Production of the small heat shock protein Lo18 from Oenococcus oeni in Lactococcus lactis improves its stress tolerance. Int J Food Microbiol. 2017;247:18-23.
Weidmann, S., Maitre, M., Laurent, J., Coucheney, F., Rieu, A., & Guzzo, J. (2017). Production of the small heat shock protein Lo18 from Oenococcus oeni in Lactococcus lactis improves its stress tolerance. International Journal of Food Microbiology, 247, pp. 18-23. doi:10.1016/j.ijfoodmicro.2016.06.005.
Weidmann S, et al. Production of the Small Heat Shock Protein Lo18 From Oenococcus Oeni in Lactococcus Lactis Improves Its Stress Tolerance. Int J Food Microbiol. 2017 Apr 17;247:18-23. PubMed PMID: 27318622.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Production of the small heat shock protein Lo18 from Oenococcus oeni in Lactococcus lactis improves its stress tolerance. AU - Weidmann,Stéphanie, AU - Maitre,Magali, AU - Laurent,Julie, AU - Coucheney,Françoise, AU - Rieu,Aurélie, AU - Guzzo,Jean, Y1 - 2016/06/08/ PY - 2015/11/10/received PY - 2016/05/30/revised PY - 2016/06/05/accepted PY - 2016/6/20/pubmed PY - 2017/6/27/medline PY - 2016/6/20/entrez KW - Lactococcus lactis KW - Milk KW - Oenococcus oeni KW - Small heat shock protein (sHsp) KW - Stress resistance SP - 18 EP - 23 JF - International journal of food microbiology JO - Int. J. Food Microbiol. VL - 247 N2 - Lactococcus lactis is a lactic acid bacterium widely used in cheese and fermented milk production. During fermentation, L. lactis is subjected to acid stress that impairs its growth. The small heat shock protein (sHsp) Lo18 from the acidophilic species Oenococcus oeni was expressed in L. lactis. This sHsp is known to play an important role in protein protection and membrane stabilization in O. oeni. The role of this sHsp could be studied in L. lactis, since no gene encoding for sHsp has been detected in this species. L. lactis subsp. cremoris strain MG1363 was transformed with the pDLhsp18 plasmid, which is derived from pDL278 and contains the hsp18 gene (encoding Lo18) and its own promoter sequence. The production of Lo18 during stress conditions was checked by immunoblotting and the cellular distribution of Lo18 in L. lactis cells after heat shock was determined. Our results clearly indicated a role for Lo18 in cytoplasmic protein protection and membrane stabilization during stress. The production of sHsp in L. lactis improved tolerance to heat and acid conditions in this species. Finally, the improvement of the L. lactis survival in milk medium thanks to Lo18 was highlighted, suggesting an interesting role of this sHsp. These findings suggest that the expression of a sHsp by a L. lactis strain results in greater resistance to stress, and, can consequently enhance the performances of industrial strains. SN - 1879-3460 UR - https://www.unboundmedicine.com/medline/citation/27318622/Production_of_the_small_heat_shock_protein_Lo18_from_Oenococcus_oeni_in_Lactococcus_lactis_improves_its_stress_tolerance_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168-1605(16)30298-7 DB - PRIME DP - Unbound Medicine ER -