Academic literature on the topic 'Nitrosomyoglobin'

ABSTRACTWithin ecosystems that are poor in carbohydrates, alternative substrates such as arginine may be of importance to coagulase-negative staphylococci (CNS). However, the versatility of arginine conversion in CNS remains largely uncharted. Therefore, a set of 86 strains belonging to 17 CNS species was screened for arginine deiminase (ADI), arginase, and nitric oxide synthase (NOS) activities, in view of their ecological relevance. In fermented meats, for instance, ADI could improve bacterial competitiveness, whereas NOS may serve as an alternative nitrosomyoglobin generator to nitrate and nitrite curing. About 80% of the strains were able to convert arginine, but considerable inter- and intraspecies heterogeneity regarding the extent and mechanism of conversion was found. Overall, ADI was the most commonly employed pathway, resulting in mixtures of ornithine and small amounts of citrulline. Under aerobic conditions, which are more relevant for skin-associated CNS communities, several strains shifted toward arginase activity, leading to the production of ornithine and urea. The obtained data indeed suggest that arginase occurs relatively more in CNS isolates from a dairy environment, whereas ADI seems to be more abundant in strains from a fermented meat background. With some exceptions, a reasonable match between phenotypic ADI and arginase activity and the presence of the encoding genes (arcAandarg) was found. With respect to the NOS pathway, however, only one strain (Staphylococcus haemolyticusG110) displayed phenotypic NOS-like activity under aerobic conditions, despite a wide prevalence of the NOS-encoding gene (nos) among CNS. Hence, the group of CNS displays a strain- and condition-dependent toolbox of arginine-converting mechanisms with potential implications for competitiveness and functionality.

The pink-red color of traditional sausages (cured meat) is the result of nitrite addition and the formation of nitrosomyoglobin. However, the pleasant color of processed meat products is a side effect of nitrite addition while the main anticipated goal is to suppress the germination of clostridial spores. The fungus Monascus is known as a producer of oligoketide pigments, which are used in Asian countries, especially in China, for coloring foods, including meat products. Although, different biological activities of Monascus pigments have been tested and confirmed in many studies, their effect on germination of bacterial spores has never been investigated. This study is focused on testing the activity of red yeast rice (RYR) extract, containing monascin, rubropunctatin, rubropunctamine complexes and monascuspiloin as the main pigments, on germination of Clostridium and Bacillus spores. It was found that addition of nitrite alone, at the permitted concentration, had no effect on spore germination. However, the combined effects of nitrite with NaCl, tested after addition of pickling salt, was efficient in inhibiting the germination of C. beijerinckii spores but had no effect on B. subtilis spores. In contrast, total suppression of C. beijerinckii spore germination was reached after addition of RYR extract to the medium at a concentration of 2% v/v. For B. subtilis, total inhibition of spore germination was observed only after addition of 4% v/v RYR extract to the medium containing 1.3% w/w NaCl.

Les staphylocoques à coagulase négative (SCN) sont des bactéries fréquemment isolées de viandes et de produits carnés. Parmi les SCN, seules les deux espèces S. xylosus et S. carnosus sont utilisées comme ferments dans les produits carnés. Dans ces produits, il est d’usage d’ajouter du nitrate/nitrite pour le développement de la couleur typique des salaisons. Les staphylocoques participent au développement et à la stabilité de la couleur en réduisant le nitrate en nitrite via leur activité nitrate réductase. Le nitrite est chimiquement réduit en monoxyde d’azote (NO), qui se lie au fer de l’hème de la myoglobine pour former la nitrosomyoglobine, un pigment rouge et stable. Le contexte actuel vise à réduire l’utilisation du nitrate/nitrite afin de limiter le risque de formation de composés N-nitrosés tels que les nitrosamines. Il a été montré que les bactéries pouvaient synthétiser du NO à partir d’une oxyde nitrique synthase (NOS). Le gène nos a été identifié dans une collection de souches de SCN isolées de viande. La séquence protéique de la NOS est fortement conservée entre les espèces. Pour mettre en évidence la production de NO, un test basé sur la conversion de metmyoglobine en pigments rouges, l’oxymyoglobine et la nitrosomyoglobine, a été utilisé. Le nitrosohème contenu dans la nitrosomyoglobine a été extrait. La formation du nitrosohème, chez un mutant de délétion du gène nos de la souche S. xylosus C2a, est fortement réduite en condition limitée en oxygène et abolie en condition aérobie. De plus, la NOS de S. xylosus C2a est impliquée dans la réponse à un stress oxydant. Afin de déterminer le potentiel de production de NO de souches de S. xylosus et d’autres espèces de SCN, leur capacité à former de la nitrosomyoglobine a été évaluée. Cette formation est espèce- et souche-dépendante. Les souches de S. xylosus ont un potentiel de production de NO plus élevé que les souches des autres espèces. Ce test a également révélé que certaines souches de SCN sont capables de former de l’oxymyoglobine à partir de la metmyoglobine.Cette étude a permis de mettre en évidence l’implication de la NOS dans la production de NO chez S. xylosus et la capacité de formation de nitrosomyoglobine chez d’autres souches de SCN isolées de viande
Coagulase Negative Staphylococci (CNS) are usually isolated from meat and meat products. In meat products, S. xylosus and S. carnosus are the only CNS species used as meat starter cultures. In these products, nitrate and nitrite are used as additives where they contribute to the development of the typical red coloration. Staphylococci contribute to the development and stability of colour through their nitrate reductase activity that reduces nitrate to nitrite. Nitrite is chemically reduced to nitric oxide (NO) which is able to bind the ferrous-heme iron to form the stable bright red nitrosomyoglobin pigment. However, the safety regarding the use of these additives on meat products has been questioned as nitrite is able to form N-nitroso compounds such as nitrosamines. Some bacteria are able to synthesize NO by nitric oxide synthase (NOS). The nos gene was identified in a collection of CNS isolated from meat. The NOS sequence is well conserved between species. NO production has been investigated based on the formation of red myoglobin derivatives from metmyoglobin such as oxymyoglobin and nitrosomyoglobin. Subsequently, the nitrosoheme was extracted from nitrosomyoglobin. Nitrosoheme formation was reduced under limited oxygenated condition while it was abolished under aerobic condition in a S. xylosus C2a nos deleted mutant. Moreover, NOS is involved in oxidative stress resistance in S. xylosus C2a. In order to determine the potential of NO production among other strains of S. xylosus and other CNS species, their potential to form nitrosomyoglobin was evaluated. Nitrosomyoglobin formation is strain- and species-dependent. This assay has also revealed that several CNS strains are able to form oxymyoglobin from metmyoglobin.This study has demonstrated NOS-dependent NO production in S. xylosus and the ability of CNS isolated from meat to form nitrosomyoglobin