Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

被引：268

作者：

Filannino, Pasquale ^{[1
]}

Di Cagno, Raffaella ^{[2
]}

Gobbetti, Marco ^{[2
]}

机构：

[1] Univ Bari Aldo Moro, Dept Soil Plant & Food Sci, I-70126 Bari, Italy

[2] Libera Univ Bolzano, Fac Sci & Technol, I-39100 Bolzano, Italy

来源：

CURRENT OPINION IN BIOTECHNOLOGY | 2018年 / 49卷

关键词：

CONJUGATED LINOLEIC-ACID; LACTOBACILLUS-PLANTARUM; PHENOLIC-COMPOUNDS; ANTIOXIDANT PROPERTIES; GUT MICROBIOTA; FERMENTATION; GROWTH; EXPLOITATION; FRUIT; BIOAVAILABILITY;

D O I：

10.1016/j.copbio.2017.07.016

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Even though lactic acid bacteria are only a small part of the plant autochthonous microbiota, they represent the most important microbes having the capability to promote significant changes in the health-promoting properties of plant foods. Owing to the variety of plant chemical components and the possible pathways for bioconversion, plant fermentation is like a metabolic labyrinth undertaken by bacteria. The winding metabolic pathways involve several secondary plant metabolites (e.g. phenolics). The success of these paths is connected to the adaptive growth and survival of lactic acid bacteria. A panel of various interacting omics approaches unraveled the specific traits of lactic acid bacteria to adapt to plants, which allow the optimal design of fermentation strategies for targeted raw matrices.

引用

页码：64 / 72

页数：9

共 58 条

[1] Conversion of ginsenosides by Lactobacillus plantarum studied by liquid chromatography coupled to quadrupole trap mass spectrometry [J].

Bai, Yunpeng ;

Gaenzle, Michael G. .

FOOD RESEARCH INTERNATIONAL, 2015, 76 :709-718

[2] Immunomodulatory activity of a gut microbial metabolite of dietary linoleic acid, 10-hydroxy-cis-12-octadecenoic acid, associated with improved antioxidant/detoxifying defences [J].

Bergamo, Paolo ;

Luongo, Diomira ;

Miyamoto, Junki ;

Cocca, Ennio ;

Kishino, Shigenobu ;

Ogawa, Jun ;

Tanabe, Soichi ;

Rossi, Mauro .

JOURNAL OF FUNCTIONAL FOODS, 2014, 11 :192-202

[3] Transcriptome analysis of beer-spoiling Lactobacillus brevis BSO 464 during growth in degassed and gassed beer [J].

Bergsveinson, Jordyn ;

Friesen, Vanessa ;

Ziola, Barry .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2016, 235 :28-35

[4] Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread [J].

Black, Brenna A. ;

Zannini, Emanuele ;

Curtis, Jonathan M. ;

Gaenzle, Michael G. .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2013, 79 (06) :1866-1873

[5]

Buckenhuskes H.J., 1997, Food microbiology: Fundamentals and frontiers, P595

[6] Structure and Functions of the Bacterial Microbiota of Plants [J].

Bulgarelli, Davide ;

Schlaeppi, Klaus ;

Spaepen, Stijn ;

van Themaat, Emiel Ver Loren ;

Schulze-Lefert, Paul .

ANNUAL REVIEW OF PLANT BIOLOGY, VOL 64, 2013, 64 :807-838

[7] Cloning and characterization of a new laccase from Lactobacillus plantarum J16 CECT 8944 catalyzing biogenic amines degradation [J].

Callejon, S. ;

Sendra, R. ;

Ferrer, S. ;

Pardo, I. .

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2016, 100 (07) :3113-3124

[8] Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity [J].

Campanella, Daniela ;

Rizzello, Carlo Giuseppe ;

Fasciano, Cristina ;

Gambacorta, Giuseppe ;

Pinto, Daniela ;

Marzani, Barbara ;

Scarano, Nicola ;

De Angelis, Maria ;

Gobbetti, Marco .

FOOD MICROBIOLOGY, 2017, 65 :25-35

[9] Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries [J].

Curiel, Jose Antonio ;

Pinto, Daniela ;

Marzani, Barbara ;

Filannino, Pasquale ;

Farris, Giovanni Antonio ;

Gobbetti, Marco ;

Rizzello, Carlo Giuseppe .

MICROBIAL CELL FACTORIES, 2015, 14

[10]

Di Cagno R, 2016, FOOD ENG SER, P279, DOI 10.1007/978-3-319-42457-6_13

← 1 2 3 4 5 6 →