Higher nisin yield is reached with glutathione and pyruvate compared with heme in Lactococcus lactis N8
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FOOD MICROBIOLOGY - RESEARCH PAPER
Higher nisin yield is reached with glutathione and pyruvate compared with heme in Lactococcus lactis N8 Zeynep Girgin Ersoy 1 & Ceyhun Kayıhan 2 & Sedef Tunca 1 Received: 19 August 2019 / Accepted: 17 December 2019 # Sociedade Brasileira de Microbiologia 2020
Abstract There are different studies that aim to enhance the production of nisin by Lactococcus lactis since its chemical synthesis is not possible. In this study, glutathione (GSH) and pyruvate, which are known to reduce the oxidative stress of cells, have been shown to trigger the production of nisin at both transcriptional and translational levels in L. lactis cells grown under aerobic condition. Presence of GSH and pyruvate caused more nisin yield than the heme-supplemented medium. Moreover, the expression of genes that encode stress-related enzymes were apparently upregulated in the presence of GSH and pyruvate. It can be concluded that GSH and pyruvate contribute to the defense system of L. lactis cells and so that higher biomass was obtained which in turn enhance nisin production. Antioxidant effect of GSH and pyruvate was known; however, their stimulating effect on nisin production was shown for the first time in this study. Keywords Glutathione . Lactococcus lactis . Nisin production . Oxidative stress . Pyruvate
Introduction Lactococcus lactis is a member of the lactic acid bacteria having been used in food fermentation for centuries. As well as its usage as a starter culture for dairy products, L. lactis subsp. lactis produces a bacteriocin called nisin which is especially effective on Gram-positive bacteria [1]. Nisin is the only bacteriocin characterized in generally recognized as safe (GRAS) status by the Food and Drug Administration (FDA) in 1988 [2], and its usage as a food preservative was approved by the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO) in 1969. Up to date, nisin has been used in the food industry as a
Responsible Editor: Elaine Cristina Pereira de Martinis. Electronic supplementary material The online version of this article (https://doi.org/10.1007/s42770-019-00216-w) contains supplementary material, which is available to authorized users. * Sedef Tunca [email protected] 1
Department of Molecular Biology and Genetics, Faculty of Science, Gebze Technical University, Gebze, Kocaeli, Turkey
2
Department of Molecular Biology and Genetics, Faculty of Science and Letters, Başkent University, Etimesgut, Ankara, Turkey
safe food preservative due to its toxicity similar to that of common salt (about LD50 (kittens and rats) 7 g kg−1) [3]. In 2017, the European Food Safety Authority (EFSA) announced that the level of nisin A which is used for the preservation of unripened cheese (at maximum level of 12 mg/kg) and heat-treated meat products (at maximum level of 25 mg/kg) is safe for human consumption [4]. Since nisin cannot be synthesized chemically, it is important to find different ways to increase the nisin production yield of L. lactis subs
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