Assessment of Genomic and Metabolic Characteristics of Cholesterol-Reducing and GABA Producer Limosilactobacillus fermentum AGA52 Isolated from Lactic Acid Fermented Shalgam Based on “In Silico” and “In Vitro” Approaches

Yetiman, Ahmet E.; Horzum, Mehmet; Bahar, Dilek; Akbulut, Mikail

doi:10.1007/s12602-022-10038-2

Cited by 5 publications

(8 citation statements)

References 96 publications

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“…This nding has con rmed that DY55bre has an obligatory heterofermentative metabolism. Moreover, Transketolase (tktA), phosphoketolase (xpf), and glucose-6P-isomerase (pgi) genes have also been existed in its genome, as previously reported for L. fermentum (Yetiman, et al, 2023). The presence of enzymes that degrade sucrose, maltose, and glucose, namely alpha-glucosidase, sucrose alphaglucohydrolase, and beta-glucosidase, has been veri ed.…”

Section: Carbohydrate Metabolismsupporting

confidence: 54%

“…However, The observed association and differences among the aforementioned different strains can be attributed to the free-living lifestyle of L. brevis, which facilitates the development of adaptive evolution in various ecological niches (Duar, et al, 2017). Furthermore, lactobacilli can utilize host animals and insects as vectors or transient shelters for dispersal into diverse habitats (Yetiman, et al, 2023). This also validates the liberated lifestyle of L. brevis.…”

Section: Functional Genomic Assessment In Comparison To Other Strainsmentioning

confidence: 80%

“…The detection of genomic islands among these gaps is achievable due to the associated drop in GC content and the absence of similar islands in other strains. In general, integrases, insertion sequences, and transposases are found in and/or around these islands, indicating the presence of possibly horizontally transmitted genes (Yetiman, et al, 2023). Nucleotide statistics, including cumulative GC skew, GC% content, tetranucleotide frequencies, or codon use, provide more evidence of genomic islands (Juhas, et al, 2009, Mann andChen, 2010).…”

Section: Functional Genomic Assessment In Comparison To Other Strainsmentioning

confidence: 99%

“…DY55bre has the capacity to produce 4-aminobutanoate (GABA) from L-glutamate by using the Glutamate decarboxylase enzyme. GABA has various physiological roles, including acting as a primary inhibitory neurotransmitter that sends chemical messages in mammalian central nervous systems and playing an important role in stress response, cognition, and behavior (Yetiman, et al, 2023). Moreover, the supplementation of GABA has a bene cial impact on various conditions such as depression, insomnia, anxiety, blood pressure management, immune function, visual cortex function, and menopausal syndrome (Okada, et al, 2000, Abdou, et al, 2006.…”

Section: Aminoacid Metabolismmentioning

confidence: 99%

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Functional genomics evaluation of Levilactobacillus brevis strain DY55bre acquired from a lactic acid fermented beverage to further understand its biotechnological and probiotic potential

YETİMAN

2024

Preprint

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Levilactobacillus brevis is a significant member of lactobacilli due to its remarkable industrial and probiotic features. In this study, the L. brevis DY55bre strain was isolated from a lactic acid-fermented beverage known as "shalgam". Its genome size was 2.485.670bp, with a GC content of 45.72%. It is predicted to possess 2699 coding sequences, including 82 tRNA, 7 rRNA, 3 ncRNA, 42 CRISPR spacers, and 155 pseudogenes. Unlike previous research, the DY55bre genome only has one CAS system, Type-1E. The clusters of orthologous groups (COGs) comparison and pangenome analysis were performed using other genomes of L.brevis. Like other obligate heterofermentative lactobacilli, DY55bre has araBAD operon but no 1-phosphofructokinase(pfk) enzyme. Further, it can produce lactic acid, acetic acid, ethanol, 1-propanol, propanal, butane-2,3-diol, acetaldehyde, acetoin, and diacetyl as an outcome of carbohydrate metabolism. On the other side, DY55bre has the ability to produce the amino acids L-asparagine, L-aspartate, L-glutamine, L-glutamate, S-Adenosyl-L-methionine, citrulline, arginine, serine, glycine, and GABA. These amino acid and carbohydrate metabolism products are valuable due to their economic value and health benefits to humans and animals. Finally, probiogenomic assessment results demonstrated that L. brevis DY55bre has gut adaption features that allow it to withstand a wide range of stressors.

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Section: Carbohydrate Metabolismsupporting

confidence: 54%

Section: Functional Genomic Assessment In Comparison To Other Strainsmentioning

confidence: 80%

Section: Functional Genomic Assessment In Comparison To Other Strainsmentioning

confidence: 99%

Section: Aminoacid Metabolismmentioning

confidence: 99%

See 2 more Smart Citations

Functional genomics evaluation of Levilactobacillus brevis strain DY55bre acquired from a lactic acid fermented beverage to further understand its biotechnological and probiotic potential

YETİMAN

2024

Preprint

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“…In contrast, fewer enzymes are present in Lactobacillus delbrueckii , Limosilactobacillus reuteri , and Lactobacillus brevis (Francl et al, 2010; Thompson et al, 2008). In a recent study, Yetiman et al (2023) investigated a fermentative strain called AGA52, isolated from a lacto‐fermented beverage. It was found that AGA52 lacked phosphofructokinase in its genome and can only metabolize heterofermentative carbohydrates, producing carbon dioxide, lactate, and ethanol.…”

Section: Introductionmentioning

confidence: 99%

Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant‐based yogurt

Fan,

Liu,

Yan

et al. 2023

Journal of Texture Studies

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As a by‐product of soybean processing, soybean hulls contain soybean hull polysaccharides (SHPS). This study aims to develop a plant‐based yogurt with SHPS addition and assess the consequences of SHPS on the physicochemical properties and growth of lactic acid bacteria (LAB) in yogurts. The study investigated the water holding capacity (WHC), microstructure, rheological properties, texture, pH, organoleptic attributes, volatile compounds, flavor profile, and LAB population. The findings reveal that the addition of SHPS significantly impacted these properties. SHPS improved the physicochemical properties, increased the level of flavor compounds, and improved the organoleptic properties of yogurt. Yogurt with 0.6% SHPS demonstrated superior WHC, texture, rheological properties, and the highest organoleptic evaluation scores. However, when SHPS additions exceeded 0.6%, WHC, texture, and rheological properties of the yogurts decreased. Furthermore, SHPS‐added yogurts contained more LAB compared to yogurt without SHPS. LAB grew better in media with SHPS than in media without glucose. Streptococcus thermophilus grew best among the LAB strains. This study highlights the potential of SHPS in yogurt production and its promising applications in fermented food products.

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Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation

et al. 2023

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Fermented foods have gained popularity recently, especially lactofermented vegetable juice products that provide a rich source of nutrients. This study analyzed the properties of fermented beetroot, carrot and beetroot-carrot juices fermented with bacterial strains Lactiplantibacillus plantarum or Levilactobacillus brevis. Density, extract, dry matter content, pH, total acidity, pigments (betalain or carotenoids), color and LAB count were measured. The results showed that the LAB strains used were capable of fermenting the analyzed juices. It was proven that Lactiplantibacillus plantarum was the better strain for fermentation of vegetable juice. This might have been influenced by the fermentation temperature and the duration time. The highest number of lactic acid bacteria was observed for carrot juice fermented with L. brevis on the 4th day (9.41 log CFU/mL), while for L. plantarum the highest numbers were observed on the 5th–6th day (8.9–9.1 log CFU/mL). For beetroot and its mixture with carrot juices, higher results were observed on the 5th day for L. plantarum (9.0 and 8.3 log CFU/mL, respectively). In most variants of this process, fermentation can be completed after 4–5 days. During the fermentation of carrot and mixed juice slow degradation of carotenoids was observed, while in mixed juice an increase of red pigment (betanin) was observed. In beetroot juices huge degradation was observed for fermentation with L. brevis, while the second bacteria kept the same level of red pigment almost until the last day, while yellow decreased from the 3rd day. It can be concluded that the mixed juice was most stable according to the bacteria count and the pigment content. In our opinion, L. plantarum was better for the fermentation of juices than L. brevis. However, in future tests the time of fermentation can be shortened to 5 days and other LAB strains can be tested.

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Assessment of Genomic and Metabolic Characteristics of Cholesterol-Reducing and GABA Producer Limosilactobacillus fermentum AGA52 Isolated from Lactic Acid Fermented Shalgam Based on “In Silico” and “In Vitro” Approaches

Cited by 5 publications

References 96 publications

Functional genomics evaluation of Levilactobacillus brevis strain DY55bre acquired from a lactic acid fermented beverage to further understand its biotechnological and probiotic potential

Functional genomics evaluation of Levilactobacillus brevis strain DY55bre acquired from a lactic acid fermented beverage to further understand its biotechnological and probiotic potential

Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant‐based yogurt

Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation

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