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Activity of lysozyme on Lactobacillus hilgardii strains isolated from Port wine

2015Journal article Restricted access
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dc.contributor.authorDias, Rita
dc.contributor.authorVilas-Boas, Eduardo
dc.contributor.authorCampos, Francisco M.
dc.contributor.authorHogg, Tim
dc.contributor.authorCouto, José António
dc.date.accessioned2016-04-21T13:47:32Z
dc.date.available2016-04-21T13:47:32Z
dc.date.issued2015
dc.description.abstractThis work evaluated the effect of lysozyme on lactobacilli isolated from Port wine. Bacterial growth experiments were conducted in MRS/TJ medium and inactivation studies were performed in phosphate buffer (KH2PO4), distilled water and wine supplemented with different concentrations of lysozyme. The response of bacteria to lysozyme was found to be highly strain dependent. Some strains of Lactobacillus hilgardii together with Lactobacillus collinoides and Lactobacillus fructivorans were found to be resistant to concentrations of lysozyme as high as 2000 mg/L. It was observed that among the L. hilgardii taxon the resistant strains possess an S-layer coat. Apparently, the strains of L. collinoides and L. fructivorans studied are also S-layer producers as suggested by the total protein profile obtained by SDS-PAGE. Thus, the hypothetical protective role of the S-layer against the action of lysozyme was investigated. From the various treatments used to remove the protein from the surface of the cells, the one employing LiCl (5 M) was the most effective. LiCl pre-treated cells exposed to lysozyme (2000 mg/L) in KH2PO4 buffer maintained its resistance. However, when cells were suspended in distilled water an increased sensitivity to lysozyme was observed. Moreover, it was found that the addition of ethanol (20% v/v) to the suspension medium (distilled water) triggered a strong inactivation effect especially on cells previously treated with LiCl (reduction of >6 CFU log cycles). The results suggest that the S-layer exerts a protective effect against lysozyme and that the cell suspension medium influences the bacteriolysis efficiency. It was also noted that ethanol enhances the inactivation effect of lysozyme.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationDIAS, Rita; VILAS-BOAS, Eduardo; CAMPOS, Francisco; HOGG, Tim; COUTO, José António - Activity of lysozyme on Lactobacillus hilgardii strains isolated from Port wine. Food Microbiology. ISSN 0740-0020. Vol. 49 (2015), p. 6-11pt_PT
dc.identifier.doi10.1016/j.fm.2015.01.007
dc.identifier.eid84922439917
dc.identifier.eissn1095-9998
dc.identifier.issn0740-0020
dc.identifier.pmid25846910
dc.identifier.urihttp://hdl.handle.net/10400.14/19893
dc.identifier.wos000352202900002
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.subjectLysozymept_PT
dc.subjectLactobacilluspt_PT
dc.subjectS-layerpt_PT
dc.subjectWinept_PT
dc.titleActivity of lysozyme on Lactobacillus hilgardii strains isolated from Port winept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.citation.endPage11
oaire.citation.startPage6
oaire.citation.titleFood Microbiology
oaire.citation.volume49
oaire.fundingStream3599-PPCDT
person.familyNameMorais Sarmento de Campos
person.familyNameHogg
person.familyNameCouto
person.givenNameFrancisco Manuel
person.givenNameTim
person.givenNameJosé António
person.identifier1393111
person.identifier.ciencia-id4815-6AA3-E339
person.identifier.ciencia-idFF11-88CC-8BD4
person.identifier.ciencia-id0E19-CD42-2983
person.identifier.orcid0000-0001-8332-5043
person.identifier.orcid0000-0003-2017-4131
person.identifier.orcid0000-0002-3156-1412
person.identifier.ridJXY-0365-2024
person.identifier.ridAAZ-2861-2021
person.identifier.scopus-author-id7005603860
person.identifier.scopus-author-id35614525200
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication20ee488f-803b-4ea9-a32c-13c4414a4d14
relation.isAuthorOfPublication12b8092d-fe59-408b-8058-47369a97d229
relation.isAuthorOfPublication6b001d48-8bde-41c3-afa0-d6473fe74edf
relation.isAuthorOfPublication.latestForDiscovery6b001d48-8bde-41c3-afa0-d6473fe74edf
relation.isProjectOfPublication76842dfa-b675-443a-843b-f9555a0a9199
relation.isProjectOfPublication.latestForDiscovery76842dfa-b675-443a-843b-f9555a0a9199

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