2024-03-29T14:11:36Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1425372017-01-17T01:54:59Zcom_10261_125com_10261_2col_10261_378
2017-01-16T11:22:37Z
urn:hdl:10261/142537
Anaerobic green fluorescent protein as a marker of Bifidobacterium strains
Landete, José María
Peirotén, Ángela
Rodríguez, Eva
Margolles Barros, Abelardo
Medina, Margarita
Arqués, Juan Luis
Ministerio de Economía y Competitividad (España)
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
Bifidobacterium
Anaerobic conditions
Plasmid
Fluorescent proteins
Some strains of Bifidobacterium are considered as probiotics and are being added as adjunct culture in food products due to their potential in maintaining a healthy intestinal microbial balance. However, despite these benefits, bifidobacteria still remain poorly understood at the genetic level compared with other microorganisms of industrial interest. In this work, we have developed a non-invasive green fluorescent based reporter system for real-time tracking of Bifidobacterium species in vivo. The reporter vector pNZ:Tu-GFPana is based on the pNZ8048 plasmid harboring a bifidobacterial promoter (elongation factor Tu from Bifidobacterium longum CECT 4551) and a fluorescent protein containing a flavin-mono-nucleotide-based cofactor (evoglow-Pp1) which is fluorescent under both aerobic and anaerobic conditions. pNZ:Tu-GFPana was constructed and found to stably replicate in B. longum CECT 4551 and in the intestinal strain Bifidobacterium breve INIA P734. The subsequent analysis of these strains allowed us to assess the functionality of this plasmid.Our results demonstrate the potential of pNZ:Tu-GFPana as a real-time reporter system for Bifidobacterium in order to track the behavior of this probiotic species in complex environments like food or intestinal microbiota, and to estimate their competition and colonization potential. © 2014 Elsevier B.V.
2017-01-16T11:22:37Z
2017-01-16T11:22:37Z
2014-01-16
2017-01-16T11:22:37Z
artículo
International Journal of Food Microbiology 175(3): 6-13 (2014)
http://hdl.handle.net/10261/142537
10.1016/j.ijfoodmicro.2014.01.008
http://dx.doi.org/10.13039/501100003329
http://dx.doi.org/10.13039/100007652
eng
Postprint
https://doi.org/10.1016/j.ijfoodmicro.2014.01.008
Sí
closedAccess
Elsevier