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Contribution of exofacial thiol groups in the reducing activity of Lactococcus lactis
Lactococcus lactis can decrease the redox potential at pH 7 (Eh₇) from 200 to -200 mV in oxygen free Man-Rogosa-Sharpe media. Neither the consumption of oxidizing compounds or the release of reducing compounds during lactic acid fermentation were involved in the decrease in Eh₇ by the bacteria. Thio...
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Published in: | The FEBS journal 2010-05, Vol.277 (10), p.2282-2290 |
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Main Authors: | , , , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | Lactococcus lactis can decrease the redox potential at pH 7 (Eh₇) from 200 to -200 mV in oxygen free Man-Rogosa-Sharpe media. Neither the consumption of oxidizing compounds or the release of reducing compounds during lactic acid fermentation were involved in the decrease in Eh₇ by the bacteria. Thiol groups located on the bacterial cell surface appear to be the main components that are able to establish a greater exchange current between the Pt electrode and the bacteria. After the final Eh₇ (-200 mV) was reached, only thiol-reactive reagents could restore the initial Eh₇ value. Inhibition of the proton motive force showed no effect on maintaining the final Eh₇ value. These results suggest that maintaining the exofacial thiol (-SH) groups in a reduced state does not depend on an active mechanism. Thiol groups appear to be displayed by membrane proteins or cell wall-bound proteins and may participate in protecting cells against oxidative stress. |
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ISSN: | 1742-464X 1742-4658 |
DOI: | 10.1111/j.1742-4658.2010.07644.x |