Assessments of Probiotic Potentials of Lactiplantibacillus plantarum Strains Isolated From Chinese Traditional Fermented Food: Phenotypic and Genomic Analysis

被引:47
作者
Sun, Yuwei [1 ]
Zhang, Shiyao [1 ]
Li, Hong [1 ]
Zhu, Jiang [1 ]
Liu, Zhijia [1 ]
Hu, Xiaosong [1 ,2 ]
Yi, Junjie [1 ]
机构
[1] Kunming Univ Sci & Technol, Fac Food Sci & Engn, Kunming, Peoples R China
[2] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing, Peoples R China
关键词
fermented food; probiotic profile; whole genome sequencing; functional genes; Lactiplantibacillus plantarum; LACTIC-ACID BACTERIA; SEQUENCE;
D O I
10.3389/fmicb.2022.895132
中图分类号
Q93 [微生物学];
学科分类号
071005 ; 100705 ;
摘要
The lack of rapid and effective approaches to determine the health benefits of strains is one of the main challenges affecting the selection of probiotics from large numbers of candidates. In this study, the probiotic potential of 44 Lactiplantibacillus plantarum strains isolated from different Chinese traditional fermented foods was evaluated, including acid and bile salt resistance, adhesion ability, survival in simulated human gastrointestinal transit, antioxidant activity, bile salt hydrolase (BSH) activity, and antibacterial activity. All tested L. plantarum strains showed high antioxidant capacity, BSH activity, and antibacterial activity. Among the strains, B652, C232, D444, and E932 were identified as the best comprehensive performed strains, which were selected for whole-genome sequencing, in order to provide clear information and identify key genes responsible for functional characteristics in vitro. It demonstrated that the antioxidant activity, adhesion activity, and ability to survive in the simulated gastric environment were found to be closely correlated with antioxidant enzyme encoding genes, cell-surface protein-encoding genes, and stress response genes, respectively. The numbers of functional genes present in strains might decide their performance in probiotic profile evaluation. The outcome of the study could support the development of a novel approach for the screening and identification of probiotics.
引用
收藏
页数:10
相关论文
共 37 条
[1]   Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh [J].
Angmo, Kunzes ;
Kumari, Anila ;
Savitri ;
Bhalla, Tek Chand .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 66 :428-435
[2]   Lactic acid bacteria as starter cultures: An update in their metabolism and genetics [J].
Bintsis, Thomas .
AIMS MICROBIOLOGY, 2018, 4 (04) :665-684
[3]   Eating Fermented: Health Benefits of LAB-Fermented Foods [J].
Castellone, Vincenzo ;
Bancalari, Elena ;
Rubert, Josep ;
Gatti, Monica ;
Neviani, Erasmo ;
Bottari, Benedetta .
FOODS, 2021, 10 (11)
[4]   How to select a probiotic? A review and update of methods and criteria [J].
de Melo Pereira, Gilberto Vinicius ;
Coelho, Bruna de Oliveira ;
Magalhaes Junior, Antonio Irineudo ;
Thomaz-Soccol, Vanete ;
Soccol, Carlos Ricardo .
BIOTECHNOLOGY ADVANCES, 2018, 36 (08) :2060-2076
[5]  
Divyashree S., 2021, Biotechnology Reports, V32, pe00672, DOI 10.1016/j.btre.2021.e00672
[6]   Characterization of Lactobacillus amylolyticus L6 as potential probiotics based on genome sequence and corresponding phenotypes [J].
Fei, Yongtao ;
Li, Li ;
Zheng, Yin ;
Liu, Dongmei ;
Zhou, Quanxing ;
Fu, Liang .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 90 :460-468
[7]   Comparative proteomic analysis of Lactobacillus plantarum for the identification of key proteins in bile tolerance [J].
Hamon, Erwann ;
Horvatovich, Peter ;
Izquierdo, Esther ;
Bringel, Francoise ;
Marchioni, Eric ;
Aoude-Werner, Dalal ;
Ennahar, Said .
BMC MICROBIOLOGY, 2011, 11
[8]   Whole genome sequencing of Lactobacillus plantarum DMDL 9010 and its effect on growth phenotype under nitrite stress [J].
Huang, Yan-yan ;
Liu, Dong-mei ;
Jia, Xiang-ze ;
Liang, Ming-hua ;
Lu, Yongzhi ;
Liu, Jinsong .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 149
[9]   Complete genome sequence of bacteriocin-producing Lactobacillus plantarum KLDS1.0391, a probiotic strain with gastrointestinal tract resistance and adhesion to the intestinal epithelial cells [J].
Jia, Fang-Fang ;
Zhang, Lu-Ji ;
Pang, Xue-Hui ;
Gu, Xin-Xi ;
Abdelazez, Amro ;
Liang, Yu ;
Sun, Si-Rui ;
Meng, Xiang-Chen .
GENOMICS, 2017, 109 (5-6) :432-437
[10]   Probiotics-based foods and beverages as future foods and their overall safety and regulatory claims [J].
Koirala, Sushil ;
Anal, Anil Kumar .
FUTURE FOODS, 2021, 3