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

Abstract

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.

Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods

“…The Sun et al (2022) [ 33 ] and Yadav et al (2022) [ 34 ] studies, for strains belonging to the L. plantarum (LAB97) and W. paramesenteroides (C1090) species, previously demonstrated a higher tolerance to unfavourable intestinal conditions than to adverse stomach conditions, particularly with respect to those regarding low acidity, which is consistent with our findings.…”

Unraveling the Genetic Adaptations in Cell Surface Composition and Transporters of Lactiplantibacillus plantarum for Enhanced Acid Tolerance

“…The wild-type strain was evolved in 10 replicates. In the precultivation step, the strains were incubated in MRS broth in an anaerobic incubator at 37 °C …”

“…The survival rate of strains in artificial human gastrointestinal transit was conducted as described by Sun et al The simulated gastric juice (SGJ) was composed of 27 mg/mL pepsin dissolved in 0.50% (w/v) saline at pH 2.50, while the simulated small intestinal juice (SSIJ) was composed of 0.27 mg/mL trypsin dissolved in 0.50% saline at pH 8.00. In order to simulate the digestive process of the human gastrointestinal tract, the cells from ICS of wild-type and evolved strains were first resuspended in the SGJ and incubated for 3 h at 37 °C.…”

“…Our previous study found a L. plantarum strain C232 with antioxidant and antibiosis properties, that was screened out from traditional fermented foods in Yunnan province of China . However, the strain faced a significant challenge due to its weak tolerance against acidic environments, hindering its probiotic potential .…”

“…plantarum strain C232 with antioxidant and antibiosis properties, that was screened out from traditional fermented foods in Yunnan province of China . However, the strain faced a significant challenge due to its weak tolerance against acidic environments, hindering its probiotic potential . In this study, we present a focused investigation in which ALE was hypothesized to enhance the acid tolerance of the L.…”