INVESTIGADORES
VIGNOLO Graciela Margarita
artículos
Título:
Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: a proteomic apporach
Autor/es:
FADDA, S; ANGLADE, P; BARAIGE, F; ZAGOREC, M; TALON, R; VIGNOLO, G; CHAMPOMIER-VERGÉS, M-C
Revista:
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Año: 2010 vol. 142 p. 36 - 43
ISSN:
0168-1605
Resumen:
Lactobacillus sakei is a lactic acid bacterium found in meat and meat products. In order to understand the factors favouring its adaptation to meat matrix, growth parameters and survival of the strain L. sakei 23K in the presence of myofibrillay or sarcoplasmic were assessed. Cytosolic proteins putatively involved in the response of this strain to meat proteins were determined 2D electrophoresis and the significantly regulated proteins were idenitify by Maldi Tof-MS analysis. Fron the 31 differentially expressed spots, 16 occurred in the presence of myofibrillar extracts, while 6 proteins were modulated by the sarcoplasmic ectract. Two dipeptidases were overexpressed in the presence of sarcoplasmic proteins, in correlation to the protein degradation patterns obtained by SDS-PAGE. In the rpesence of myofibrillar extracts, L. sakei 23K overexpressed proteins related to energy and pyrimidine metabolism as well as ala- and tyr tRNA synthetases involved in translation, while others corresponding to general stress response,