Characterization and comparative genomic analysis of gamma-aminobutyric acid (GABA)-producing lactic acid bacteria from Thai fermented foods

Phuengjayaem, Sukanya; Booncharoen, Auttaporn; Tanasupawat, Somboon

doi:10.1007/s10529-021-03140-y

Cited by 10 publications

(4 citation statements)

References 42 publications

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“…The L. plantarum strains dominated the consortium (93.65% abundance) with a relative abundance distribution of 45.41% (closest related deposited strain L. plantarum subsp plantarum [24]), 41.69% (closest related candidate Lactobacillus sp. LSI2-1 [25]) and 6.55% (closest related deposited candidate L. japonicus [26]), respectively. Moreover, Lactobacillus sp.…”

Section: Selection and Identification Of The Bacterial Species In The...mentioning

confidence: 99%

“…LSI2-1, is previously reported to be taxonomically close to Lactiplantibacillus plantarum subsp. plantarum ATCC 14917(also deposited as JCM1149) with 100% 16S rRNA sequence similarity at 100% sequence coverage [25], and L. japonicus is reclassified as L. plantarum subsp. plantarum [26], explaining the uniform data from 16S rRNA-gene sequencing.…”

Section: Selection and Identification Of The Bacterial Species In The...mentioning

confidence: 99%

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Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium able to Utilize Mannitol and Laminari-Oligosaccharides

Allahgholi¹,

Jönsson²,

Christensen³

et al. 2023

Preprint

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The brown seaweed Alaria esculenta is the second most cultivated species in Europe and it is therefore of interest to expand its application in developing food products. In this study, a lactic acid bacteria consortium (LAB consortium) consisting of three Lactiplantabacillus plantarum strains (relative abundance ~ 94%) and a minor amount of a Levilactobacillus brevis strain (relative abundance of ~ 6%) was investigated for its ability to ferment carbohydrates available in brown seaweed. The consortium demonstrated ability in fermenting glucose, mannitol, galactose, mannose, and xylose, of which glucose and mannitol were the most favored substrates; no growth was observed on fucose, mannuronic and guluronic acid. The consortium used different pathways for carbohydrate utilization and produced lactic acid as the main metabolite. In glucose fermentations, only lactic acid was produced, but use of mannitol as carbohydrate source, resulted in co-production of lactic acid, ethanol and succinate. Xylose fermentation resulted in acetate production. The consortium was also able to utilize laminari-oligosaccharides (DP 2-4), obtained after enzymatic hydrolysis of laminarin, and produced lactic acid as metabolite. The consortium could grow directly on A. esculenta, resulting in a pH decrease to 3.8 after 7 days of fermentation. Incubation of the same seaweed at corresponding conditions without inoculation resulted in spoilage of the seaweed by endogenous bacteria.

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Section: Selection and Identification Of The Bacterial Species In The...mentioning

confidence: 99%

Section: Selection and Identification Of The Bacterial Species In The...mentioning

confidence: 99%

Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium able to Utilize Mannitol and Laminari-Oligosaccharides

Allahgholi¹,

Jönsson²,

Christensen³

et al. 2023

Preprint

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“…Many of them are considered probiotics due to their potential health benefits related to the gut microbiome, gut function, and immune system (Hajela et al, 2015). Lactiplantibacillus pentosus (previously known as Lactobacillus pentosus) has gained increasing attention due to its immunostimulatory activity, cholesterol-lowering property, and gamma-aminobutyric acid (GABA)-producing capacity (Izumo et al, 2010;Kotani et al, 2010;Bendali et al, 2017;Kittibunchakul et al, 2021;Phuengjayaem et al, 2021). GABA is an inhibitory neurotransmitter that has been reported to be associated with anti-obesity and reverse diabetes (Soltani et al, 2011;Sato et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Whole-genome sequence analysis for evaluating the safety and probiotic potential of Lactiplantibacillus pentosus 9D3, a gamma-aminobutyric acid (GABA)-producing strain isolated from Thai pickled weed

et al. 2022

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Lactiplantibacillus pentosus 9D3, a prominent gamma-aminobutyric acid (GABA)-producing bacteria isolated from Thai pickled weed was characterized for its safety and probiotic properties via whole-genome analysis and in vitro testing. The whole-genome sequence of L. pentosus 9D3 was determined using a hybrid-sequencing approach, combining PacBio and Illumina technologies. A 3.81-Mbp genome of L. pentosus 9D3 consisting of one 3.65-Mbp chromosome and six plasmids (1.9–71.9 Kbp) was identified with an estimated GC content of 46.09% and 3,456 predicted genes. The strain was confirmed to be Lactiplantibacillus pentosus according to the high average nucleotide identity value of >95% and digital DNA–DNA hybridization scores of >70% to the L. pentosus type strain. Comparative genome analysis with other L. pentosus strains showed that the GABA-producing capability was specific to the strain 9D3. Genes related to GABA biosynthesis and transport were identified on a plasmid, pLPE-70K, indicating the acquired nature of this property. The safety of L. pentosus 9D3 was demonstrated through the lack of genes related to the production of toxins, biogenic amines, and antimicrobial drugs. Although the strain exhibited resistance to ampicillin and chloramphenicol, none of the antimicrobial resistance (AMR) genes were associated with mobile elements, i.e., plasmids and prophages. Therefore, the strain is considered to have low risk of transferring the AMR genes to other, potentially pathogenic bacteria. In addition, L. pentosus 9D3 showed good survivability in the gastrointestinal tract environment and was able to adhere to the intestinal cell in vitro. Therefore, L. pentosus 9D3 is concluded to be safe, with the potential to be used as a probiotic, exerting its health benefit through GABA production in the food system. The GABA-producing capability of the strain in vivo is the subject of further investigation.

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“…Within LAB, L. plantarum strains could produce a great amount of GABA, depending on the source where they were isolated from, and the yield of the machinery involved in the biosynthetic pathway of GABA 27 .…”

Section: Introductionmentioning

confidence: 99%

Biosynthesis of gamma-aminobutyric acid by Lactiplantibacillus plantarum K16 as an alternative to revalue agri-food by-products

Diez-Gutiérrez

Vicente

Sáenz

et al. 2022

Sci Rep

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Probiotic metabolites, known as postbiotics, have received attention due to their wide variety of promoting health effects. One of the most exciting postbiotic is gamma-aminobutyric acid (GABA), widely produced by lactic acid bacteria, due to its benefits in health. In addition, the performance of the biosynthesis of GABA by Lactiplantibacillus plantarum could be modulated through the modification of fermentation parameters. Due to their high nutritional value, agri-food by-products could be considered a useful fermentation source for microorganisms. Therefore, these by-products were proposed as fermentation substrates to produce GABA in this study. Previously, several experiments in Man Rogosa Sharpe (MRS) broth were performed to identify the most critical parameters to produce GABA using the strain Lactiplantibacillus plantarum K16. The percentage of inoculum, the initial pH, and the concentration of nutrients, such as monosodium glutamate or glucose, significantly affected the biosynthetic pathway of GABA. The highest GABA yield was obtained with 500 mM of monosodium glutamate and 25 g/L of glucose, and an initial pH of 5.5 and 1.2% inoculum. Furthermore, these investigated parameters were used to evaluate the possibility of using tomato, green pepper, apple, or orange by-products to get GABA-enriched fermented media, which is an excellent way to revalorise them.

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Characterization and comparative genomic analysis of gamma-aminobutyric acid (GABA)-producing lactic acid bacteria from Thai fermented foods

Cited by 10 publications

References 42 publications

Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium able to Utilize Mannitol and Laminari-Oligosaccharides

Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium able to Utilize Mannitol and Laminari-Oligosaccharides

Whole-genome sequence analysis for evaluating the safety and probiotic potential of Lactiplantibacillus pentosus 9D3, a gamma-aminobutyric acid (GABA)-producing strain isolated from Thai pickled weed

Biosynthesis of gamma-aminobutyric acid by Lactiplantibacillus plantarum K16 as an alternative to revalue agri-food by-products

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