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Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/143481
Título

Putrescine biosynthesis in Lactococcus lactis is transcriptionally activated at acidic pH and counteracts acidification of the cytosol

AutorRío Lagar, Beatriz del ; Linares, Daniel M. ; Ladero Losada, Víctor Manuel ; Redruello, Begoña ; Fernández García, María ; Martín, M. Cruz ; Álvarez González, Miguel Ángel
Palabras claveLactococcus lactis
Acid stress
pH induction
AGDI cluster
Putrescine
Biogenic amines
Fecha de publicación7-nov-2016
EditorElsevier
CitaciónInternational journal of food microbiology 236: 83-89 (2016)
ResumenLactococcus lactis subsp. cremoris CECT 8666 is a lactic acid bacterium that synthesizes the biogenic amine putrescine from agmatine via the agmatine deiminase (AGDI) pathway. The AGDI genes cluster includes aguR. This encodes a transmembrane protein that functions as a one-component signal transduction system, the job of which is to sense the agmatine concentration of the medium and accordingly regulate the transcription of the catabolic operon aguBDAC. The latter encodes the proteins necessary for agmatine uptake and its conversion into putrescine. This work reports the effect of extracellular pH on putrescine biosynthesis and on the genetic regulation of the AGDI pathway. Increased putrescine biosynthesis was detected at acidic pH (pH 5) compared to neutral pH. Acidic pH induced the transcription of the catabolic operon via the activation of the aguBDAC promoter P. However, the external pH had no significant effect on the activity of the aguR promoter P, or on the transcription of the aguR gene. The transcriptional activation of the AGDI pathway was also found to require a lower agmatine concentration at pH 5 than at neutral pH. Finally, the following of the AGDI pathway counteracted the acidification of the cytoplasm under acidic external conditions, suggesting it to provide protection against acid stress.
Versión del editorhttps://doi.org/10.1016/j.ijfoodmicro.2016.07.021
URIhttp://hdl.handle.net/10261/143481
DOI10.1016/j.ijfoodmicro.2016.07.021
Identificadoresissn: 1879-3460
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