J Proteomics. 2016 Dec 6;154:30-39. doi: 10.1016/j.jprot.2016.12.001. [Epub ahead of print]
- 1Université
de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et
d'Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, 29280
Plouzané, France.
- 2Université
de Brest, UMR 6539, Laboratoire des Sciences de l'Environnement Marin,
LEMAR CNRS/UBO/IRD/Ifremer, Institut Universitaire Européen de la Mer,
Université de Bretagne Occidentale, 29280 Plouzané, France.
- 3Plateforme Proteogen SFR ICORE, Université de Caen Basse-Normandie, 14032 Caen Cedex, France.
- 4Université
de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et
d'Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, 29280
Plouzané, France. Electronic address: stephanie.madec@univ-brest.fr.
Abstract
In the cheese
industry context, Mucor species exhibit an ambivalent behavior as some
species are essential "technological" organisms of some cheeses while
others can be spoiling agents. Previously, we observed that cheese "technological" species exhibited higher optimal growth rates on cheese
related matrices than on synthetic media. This growth pattern combined
with morphological differences raise the question of their adaptation to
cheese. In
this study, using a comparative proteomic approach, we described the
metabolic pathways of three Mucor strains considered as "technological"
or "contaminant" in the cheese environment (M. lanceolatus UBOCC-A-109153, M. racemosus UBOCC-A-109155, M. circinelloides CBS 277-49) as well as a non-cheese
related strain (M. endophyticus CBS 385-95). Overall, 15.8 to 19.0% of
the proteomes showed a fold change ≥1.6 in Potato Dextrose Agar (PDA)
versus Cheese Agar (CA), a cheese
mimicking-medium. The 289 differentially expressed proteins identified
by LC MS-MS analysis were mostly assigned to energy and amino-acid
metabolisms in PDA whereas a higher diversity of biological processes
was observed for cheese
related strains in CA. Surprisingly, the vast majority (72.9%) of the
over-accumulated proteins were different according to the considered
medium and strain. These results strongly suggest that the observed
better adaptative response of "technological" strains to cheese environment is mediated by species-specific proteins.
BIOLOGICAL SIGNIFICANCE:
The
Mucor genus consists of a multitude of poorly known species. In the
food context, few species are known for their positive role in the
production of various food products, including cheese,
while others are spoiling agents. The present study focused on the
analysis of morphological and proteome differences of various Mucor spp.
representative strains known as either positively (hereafter referred
as "technological") or negatively (hereafter referred as "contaminant")
associated with cheese or non-related to cheese (endophyte) on two different media, a synthetic medium and a cheese-mimicking medium. The main goal was to assess if adaptative traits of "technological" strains to the cheese
environment could be identified. This work was based on observations we
did in a recently published physiological study (Morin-Sardin et al.,
2016). One of the important innovative aspects lies in the use for the
first time of an extensive 2-DE approach to compare proteome variations
for 4 strains on two different media. Results obtained offered an
insight in the metabolic mechanisms associated with growth on a given
medium and showed that adaptation to cheese
environment is probably supported by species-specific proteins. The
obtained data represent an essential step point for more targeted
studies at the genomic and transcriptomic levels.
Copyright © 2016 Elsevier B.V. All rights reserved.
KEYWORDS:
Adaptative response; Cheese; Mucor; Proteome; “Technological” species
