title: Streptococcus thermophilus, an emerging and promising tool for heterologous expression: Advantages and future trends.
abstract: Streptococcus thermophilus is the second most used bacterium in dairy industry. It is daily consumed by millions of people through the worldwide consumption of yogurts, cheeses and fermented milks. S. thermophilus presents many features that make it a good candidate for the production of heterologous proteins. First, its ability to be naturally transformable allows obtaining swiftly and easily recombinant strains using various genetic tools available. Second, its Generally Recognised As Safe status and its ability to produce beneficial molecules or to liberate bioactive peptides from milk proteins open up the way for the development of new functional foods to maintain health and well-being of consumers. Finally, its ability to survive the intestinal passage and to be metabolically active in gastrointestinal tract allows considering S. thermophilus as a potential tool for delivering various biological molecules to the gastrointestinal tract. The aim of this review is therefore to take stock of various genetic tools which can be employed in S. thermophilus to produce heterologous proteins and to highlight the advantages and future trends of use of this bacterium as a heterologous expression host.
authors.affiliation: Université de Lorraine, Unité de Recherche Animal et Fonctionnalités des Produits Animaux, Equipe Protéolyse et Biofonctionnalité des Protéines et des Peptides, Vandœuvre-lès-Nancy, F-54506, France; INRA, UR AFPA Unité Sous Contrat 340, Vandœuvre-lès-Nancy, F-54506, France; UMR 1253, INRA, Science et Technologie du Lait et de l'Œuf, Rennes, France; UMR 1253, Agrocampus Ouest, Science et Technologie du Lait et de l'Œuf, Rennes, France.
authors.forename: Xavier
authors.initials: X
authors.lastname: Lecomte
authors.affiliation: UMR 1253, INRA, Science et Technologie du Lait et de l'Œuf, Rennes, France; UMR 1253, Agrocampus Ouest, Science et Technologie du Lait et de l'Œuf, Rennes, France.
authors.forename: Valérie
authors.initials: V
authors.lastname: Gagnaire
authors.affiliation: UMR 1253, INRA, Science et Technologie du Lait et de l'Œuf, Rennes, France; UMR 1253, Agrocampus Ouest, Science et Technologie du Lait et de l'Œuf, Rennes, France.
authors.forename: Sylvie
authors.initials: S
authors.lastname: Lortal
authors.affiliation: Université de Lorraine, Unité de Recherche Animal et Fonctionnalités des Produits Animaux, Equipe Protéolyse et Biofonctionnalité des Protéines et des Peptides, Vandœuvre-lès-Nancy, F-54506, France; INRA, UR AFPA Unité Sous Contrat 340, Vandœuvre-lès-Nancy, F-54506, France.
authors.forename: Annie
authors.initials: A
authors.lastname: Dary
authors.affiliation: Université de Lorraine, Unité de Recherche Animal et Fonctionnalités des Produits Animaux, Equipe Protéolyse et Biofonctionnalité des Protéines et des Peptides, Vandœuvre-lès-Nancy, F-54506, France; INRA, UR AFPA Unité Sous Contrat 340, Vandœuvre-lès-Nancy, F-54506, France. Electronic address: magali.genay@univ-lorraine.fr.
authors.forename: Magali
authors.initials: M
authors.lastname: Genay
mesh_terms: D000818:Animals; D061269:DNA Transformation Competence; D005285:Fermentation; D005516:Food Microbiology / Q000379:methods* / Q000639:trends; D041981:Gastrointestinal Tract / Q000378:metabolism / Q000382:microbiology; D005822:Genetic Vectors; D006801:Humans; D008892:Milk / Q000382:microbiology; D011994:Recombinant Proteins / Q000096:biosynthesis*; D048249:Streptococcus thermophilus / Q000235:genetics* / Q000378:metabolism; D015014:Yogurt / Q000382:microbiology
chemical_list: D011994:Recombinant Proteins
keywords: Food-grade; Genetic tools; Heterologous expression; Natural competence; Streptococcus thermophilus