Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products

Liang, Tingting; Jiang, Tong; Liang, Zhuang; Zhang, Ni; Dong, Bo; Wu, Qingping; Gu, Bing

doi:10.1016/j.fochx.2023.101036

Cited by 8 publications

(5 citation statements)

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“…Studies have shown that about 14% of the genes of Bifidobacteria genome are involved in carbohydrate metabolism (Genomics of the Genus Bifidobacterium Reveals Species-Specific Adaptation to the Glycan-Rich Gut Environment). The predominant CAZymes class found in this study were GH43, GT2, GH3, and GT13, which were responsible for the metabolism of multiple plant-derived carbohydrates ( Lugli et al, 2019 ; Liang et al, 2023 ; Srivastava et al, 2023 ). In line with this result, our in vitro experiments showed that B. animalis subsp.…”

Section: Discussionmentioning

confidence: 61%

Whole-genome resequencing and transcriptional profiling association analysis revealed the intraspecies difference response to oligosaccharides utilization in Bifidobacterium animalis subsp. lactis

Lan,

Zhang,

et al. 2024

Front. Microbiol.

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IntroductionAs prebiotics, oligosaccharides are frequently combined with Bifidobacterium to develop synbiotic products. However, a highly diverse gene repertoire of Bifidobacterium is involved in sugar catabolism, and even phylogenetically close species may differ in their sugar utilization capabilities. To further explore the mechanism underlying the differences in Bifidobacterium animalis subsp. lactis oligosaccharide metabolism.MethodsThis study screened strains with differential oligosaccharide metabolism. Subsequently, these strains were subjected to genome-wide resequencing and RT-qPCR.ResultsThe resequencing results indicated that the subspecies of B. animalis subsp. lactis had a high genome similarity. The RT-qPCR results revealed that glycosidase genes exhibited consistency in the phenotype of metabolism at the transcriptional level; the better the growth of the strains on the oligosaccharides, the higher was the expression of glycosidase genes related to the oligosaccharides. Our results suggested that the differences in the gene transcription levels led to intraspecies differences in the ability of the strains to metabolize oligosaccharides even when they belonged to the same subspecies.DiscussionFuture studies with more sample size could generalizable the conclusion to all B. animalis subsp. lactis strains, thus would lay the theoretical foundation for the utilization of the B. animalis subsp. lactis strain as probiotics and the development of synbiotic products.

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Section: Discussionmentioning

confidence: 61%

Whole-genome resequencing and transcriptional profiling association analysis revealed the intraspecies difference response to oligosaccharides utilization in Bifidobacterium animalis subsp. lactis

Lan,

Zhang,

et al. 2024

Front. Microbiol.

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“…Functionality-wise, the most abundant genes were the GH and GT family of carbohydrate metabolism. These abundant genes have also been observed in fermented vegetables and dairy products (Liang et al, 2023 ; Liu et al, 2023 ). When compared to other seed Pei samples, ZAVa displayed the highest abundance of GH1 genes associated with cellulose degradation, indicating that it may be more effective in breaking down the cellulosic component of lignocellulose.…”

Section: Discussionmentioning

confidence: 84%

Metagenomics profiling of the microbial community and functional differences in solid-state fermentation vinegar starter (seed Pei) from different Chinese regions

Han,

Yang,

Guo

et al. 2024

Front. Microbiol.

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IntroductionThe starter used in solid-state fermentation (SSF) vinegar, known as seed Pei is a microbial inoculant from the previous batch that is utilized during the acetic acid fermentation stage. The seed Pei, which has a notable impact on vinegar fermentation and flavor, is under-researched with comparative studies on microorganisms.MethodsHerein metagenomics was employed to reveal the microbes and their potential metabolic functions of four seed Pei from three regions in China.ResultsThe predominant microbial taxa in all four starters were bacteria, followed by viruses, eukaryotes, and archaea, with Lactobacillus sp. or Acetobacter sp. as main functional taxa. The seed Pei used in Shanxi aged vinegar (SAV) and Sichuan bran vinegar (SBV) exhibited a higher similarity in microbial composition and distribution of functional genes, while those used in two Zhenjiang aromatic vinegar (ZAV) differed significantly. Redundancy analysis (RDA) of physicochemical factors and microbial communities indicated that moisture content, pH, and reducing sugar content are significant factors influencing microbial distribution. Moreover, seven metagenome-assembled genomes (MAGs) that could potentially represent novel species were identified.ConclusionsThere are distinctions in the microbiome and functional genes among different seed Pei. The vinegar starters were rich in genes related to carbohydrate metabolism. This research provides a new perspective on formulating vinegar fermentation starters and developing commercial fermentation agents for vinegar production.

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“…Traditionally recognized as beneficial, Bifidobacterium and Lactobacillus contribute to health through various pathways, particularly as major producers of SCFAs [ 40 ]. Our team discovered that supplementing these with the potential probiotic Lactobacillus plantarum 84-3 increased SCFA content and degraded resistant starch type 3 in vitro, with the combination of acetate enhancing anti-tumor immunity [ 24 ].…”

Section: Discussionmentioning

confidence: 99%

“…The analysis of SCFAs was carried out by referring to the previous research method of our team [ 24 ]. In short, peak consistency and quantification were measured using 2-ethyl butyrate as an internal standard, and external standards diluted in 0.3 mol/L 2-ethyl butyrate, dissolved in 0.2 mol/L HCl, were prepared from 400.0 μL of filtered frozen supernatants with stock solutions (Supelco, Bellefonte, PA, USA).…”

Section: Methodsmentioning

confidence: 99%

In Vitro Lactic Acid Bacteria Anti-Hepatitis B Virus (HBV) Effect and Modulation of the Intestinal Microbiota in Fecal Cultures from HBV-Associated Hepatocellular Carcinoma Patients

Yang,

Gao,

Zhang

et al. 2024

Nutrients

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Hepatocellular carcinoma (HCC), being ranked as the top fifth most prevalent cancer globally, poses a significant health challenge, with a considerable mortality rate. Hepatitis B virus (HBV) infection stands as the primary factor contributing to HCC, presenting substantial challenges in its treatment. This study aimed to identify lactic acid bacteria (LAB) with anti-HBV properties and evaluate their impact on the intestinal flora in HBV-associated HCC. Initially, two LAB strains, Levilactobacillus brevis SR52-2 (L. brevis SR52-2) and LeviLactobacillus delbrueckii subsp. bulgaicus Q80 (L. delbrueckii Q80), exhibiting anti-HBV effects, were screened in vitro from a pool of 498 LAB strains through cell experiments, with extracellular expression levels of 0.58 ± 0.05 and 0.65 ± 0.03, respectively. These strains exhibited the capability of inhibiting the expression of HBeAg and HBsAg. Subsequent in vitro fermentation, conducted under simulated anaerobic conditions mimicking the colon environment, revealed a decrease in pH levels in both the health control (HC) and HCC groups influenced by LAB, with a more pronounced effect observed in the HC group. Additionally, the density of total short-chain fatty acids (SCFAs) significantly increased (p < 0.05) in the HCC group. Analysis of 16S rRNA highlighted differences in the gut microbiota (GM) community structure in cultures treated with L. brevis SR52-2 and L. delbrueckii Q80. Fecal microflora in normal samples exhibited greater diversity compared to HBV-HCC samples. The HCC group treated with LAB showed a significant increase in the abundance of the phyla Firmicutes, Bacteroidetes and Actinobacteria, while Proteobacteria significantly decreased compared to the untreated HCC group after 48 h. In conclusion, the findings indicate that LAB, specifically L. brevis SR52-2 and L. delbrueckii Q80, possessing antiviral properties, contribute to an improvement in gastrointestinal health.

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Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products

Cited by 8 publications

References 56 publications

Whole-genome resequencing and transcriptional profiling association analysis revealed the intraspecies difference response to oligosaccharides utilization in Bifidobacterium animalis subsp. lactis

Whole-genome resequencing and transcriptional profiling association analysis revealed the intraspecies difference response to oligosaccharides utilization in Bifidobacterium animalis subsp. lactis

Metagenomics profiling of the microbial community and functional differences in solid-state fermentation vinegar starter (seed Pei) from different Chinese regions

In Vitro Lactic Acid Bacteria Anti-Hepatitis B Virus (HBV) Effect and Modulation of the Intestinal Microbiota in Fecal Cultures from HBV-Associated Hepatocellular Carcinoma Patients

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