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Lactic acid bacteria stress response to preservation processes in the beverage and juice industry

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Bucka-Kolendo J., Sokołowska B.

Acta Biochimica Polonica

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2017

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vol. 64

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issue 3

459-464

EN

In this review we summarize stress factors that affect the lactic acid bacteria (LAB) and cause different molecular stress responses. LAB belong to a group of bacteria that is very widespread in food and beverages. They are present, and desired, in fermented products like yogurts, cheese, vegetables, meat or wine. In most of them, LAB are providing positive sensory and nutritive features. However, as harmless and desired microbes in one product, LAB can cause spoilage and a bad taste of others, especially in juices and beverages. LAB are resistant to many stress factors which allows them to survive in harsh environments. The most common stress factors they have to deal with are: heat, cold, acidity, NaCl and high hydrostatic pressure (HHP). Their ability to survive depends on their skills to cope with stress factors. Under stress conditions, LAB activate mechanisms that allow them to adjust to the new conditions, which can influence their viability and technological properties. This ability to adapt to different stress conditions may come from the cross-protection systems they have, as resistance to one factor may help them to deal with the other stress effectors. LAB are highly valuable for the food industry and that is why it is important to understand their stress response mechanisms.

2

Analysis of the germination proteins in Alicyclobacillus acidoterrestris spores subjected to external factors

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Porębska I., Sokołowska B.

Acta Biochimica Polonica

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2017

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vol. 64

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issue 2

301-305

EN

The presence of Alicyclobacillus acidoterrestris, a thermoacidophilic and spore-forming bacterium, in pasteurized acidic juices poses a serious problem for the processing industry. Therefore, the use of other more effective techniques, such as high hydrostatic pressure (HHP) and supercritical carbon dioxide (SCCD), is considered for preserving juices in order to inactivate these bacteria, while reducing the loss of nutrients and sensory quality of juices. On the other hand, HHP and SCCD when combined with a moderately elevated temperature can induce germination of bacterial spores, making them more vulnerable to inactivation. The spore germination can be also induced by nutrients, such as L-alanine or a mixture of asparagine, glucose, fructose and potassium ions (AGFK). The aim of this work was to determine whether applying activating agents: HHP, SCCD and nutrient germinants (L-alanine and the AGFK mixture), could influence the number of spores which start to germinate and how this affects the proteins involved in the spore germination. SDS-PAGE was used to resolve proteins isolated from the A. acidoterrestris spores. The results that were obtained indicate that the germination of A. acidoterrestris spores treated with HHP, SCCD and nutrient germinants reflect the number of spores which start to germinate. The SDS-PAGE data indicated changes in the level of selected proteins occurring when subjected to the germination activating factors as well as noticeable differences in those proteins' molecular weights.

3

Leiomyosarcoma of inferior vena cava complicated by Budd-Chiari syndrome and disseminated intravascular coagulation - case report

61%

Krakowska-Stasiak M., Kosałka J., Wójcik K., Sokołowska B., Szpor J., Grys I., Musiał J.

Open Medicine

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2014

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vol. 9

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issue 3

400-404

EN

Leiomyosarcoma of inferior vena cava is a rare malignant mesenchymal tumor of the venous system that typically occurs in adulthood. Correct and early recognition of leiomyosarcoma is very important, because a complete resection of the tumor (with occasionally chemio-or radiotherapy) can lead to prolonged survival. We report a case of a 54-year-old man suffering from the leiomyosarcoma of inferior vena cava with infiltration of retroperitoneum and right adrenal gland.

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2 Acta Biochimica Polonica

1 Open Medicine

2 2017

1 2014

3 Sokołowska B.

1 Bucka-Kolendo J.

1 Grys I.

1 Kosałka J.

1 Krakowska-Stasiak M.

1 Musiał J.

1 Porębska I.

1 Szpor J.

1 Wójcik K.

Lactic acid bacteria stress response to preservation processes in the beverage and juice industry

Analysis of the germination proteins in Alicyclobacillus acidoterrestris spores subjected to external factors

Leiomyosarcoma of inferior vena cava complicated by Budd-Chiari syndrome and disseminated intravascular coagulation - case report