Comparative genomics reveals the organic acid biosynthesis metabolic pathways among five lactic acid bacterial species isolated from fermented vegetables

Okoye, Charles Obinwanne; Dong, Ke; Wang, Yongli; Gao, Lu; Li, Xia; Wu, Yanfang; Jiang, Jianxiong

doi:10.1016/j.nbt.2022.05.001

Cited by 48 publications

(23 citation statements)

References 89 publications

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“…This result confirmed results previously reported, namely, that the fermentation driven by LAB leads to the production of mono–, di–, and tri–carboxylic acids, i.e., acetic, lactic, and propionic acids as intermediaries of biosynthetic metabolic pathways and amino acid metabolism. In detail, Okoye et al [ 33 ] demonstrated through genome study that LAB contain unique and shared secondary metabolite biosynthetic gene clusters with bio preservative potential and a transcription factor, namely CRP (cyclic AMP receptor protein) endowed with novel binding sites involved in organic acid metabolism.…”

Section: Discussionmentioning

confidence: 99%

Olive Mill Wastewater Fermented with Microbial Pools as a New Potential Functional Beverage

et al. 2023

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Olive mill wastewater (OMWW) represents a by–product but also a source of biologically active compounds, and their recycling is a relevant strategy to recover income and to reduce environmental impact. The objective of the present study was to obtain a new functional beverage with a health–promoting effect starting from OMWW. Fresh OMWW were pre–treated through filtration and/or microfiltration and subjected to fermentation using strains belonging to Lactiplantibacillus plantarum, Candida boidinii and Wickerhamomyces anomalus. During fermentation, phenolic content and hydroxytyrosol were monitored. Moreover, the biological assay of microfiltered fermented OMWW was detected versus tumor cell lines and as anti-inflammatory activity. The results showed that in microfiltered OMWW, fermentation was successfully conducted, with the lowest pH values reached after 21 days. In addition, in all fermented samples, an increase in phenol and organic acid contents was detected. Particularly, in samples fermented with L. plantarum and C. boidinii in single and combined cultures, the concentration of hydroxytyrosol reached values of 925.6, 902.5 and 903.5 mg/L, respectively. Moreover, biological assays highlighted that fermentation determines an increase in the antioxidant and anti–inflammatory activity of OMWW. Lastly, an increment in the active permeability on Caco-2 cell line was also revealed. In conclusion, results of the present study confirmed that the process applied here represents an effective strategy to achieve a new functional beverage.

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Section: Discussionmentioning

confidence: 99%

Olive Mill Wastewater Fermented with Microbial Pools as a New Potential Functional Beverage

et al. 2023

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“…Biodegradation of NPs usually involves the release of certain extracellular enzymes (such as hydrolases) by microorganisms, which transforms complex NP polymers into low molecular forms through biodeterioration, bio-fragmentation, biosynthesis, and mineralization [ 166 , 207 ]. This process is influenced by biotic (metabolic activity, the release of acids, enzymatic activity) [ 208 , 209 ], abiotic factors (surface morphology, topography, surface hydrophobicity, electric charge distribution), and other environmental conditions (such as temperature, pH, salinity, oxygen level) [ 207 , 210 ].…”

Section: Remediation Strategies For Nanoplastic Surge In Africamentioning

confidence: 99%

Panacea for the nanoplastic surge in Africa: A state-of-the-art review

Okeke

Ejeromedoghene²,

Addey³

et al. 2022

Heliyon

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“…In contrast, the heterofermentative LAB, including Lactobacillus brevis , Lactobacillus buchneri , and Lactobacillus reuteri, produces lactic acid as well acetic acid and other beneficial organic acids [3] . Most LAB species are gaining attention for novel purposes in fermentation-related biotechnologies due to their numerous properties, including acid tolerance, rapid growth, antibiotic activity, antimicrobial activity, and safe for human and animal use [4] . Both homo-and heterofermentative LAB are commonly used as biopreservatives in the food industry due to their unique ability to ferment carbohydrates to produce high concentrations and types of organic acids [5] .…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, to optimize LAB industrial processes, it is critical to understand the genetic basis that determines the type of fermentation and carbohydrate utilization [12] . Previously, we analyzed the general genome features and biosynthetic metabolic pathways to identify unique/shared genes associated with organic acid biosynthesis in several LAB species isolated from Chinese traditional fermented vegetables using whole-genome sequencing (WGS) [4] . Although the LAB genomes encode numerous putative genes potentially involved in organic acid metabolism, several carbohydrate-specific utilization enzymes remain unidentified and little information is available regarding their biological functions and expression profiles.…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, there is a burgeoning trend for combining homo-and heterofermentative LAB, whose beneficial effects are usually superior to single LAB during industrial fermentation. Although some excellent LAB species in this category, such as L. plantarum and L. buchneri, have been documented, the knowledge of fermentation and regulation mechanisms of their combined effects is still lacking [4] .…”

Section: Introductionmentioning

confidence: 99%

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Integrated genome and transcriptome sequencing reveals the molecular mechanisms of organic acid biosynthesis in Lactobacillus plantarum YC1-1-4B and Lactobacillus buchneri PC-C1

Okoye¹,

Li²,

Wang³

et al. 2022

Preprint

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Lactic acid bacteria (LAB) species are gaining recognition in fermentation-related biotechnologies due to their rapid growth and beneficial organic acid production. This study integrated genome and transcriptome sequencing to understand the molecular mechanisms of organic acid biosynthesis in Lactobacillus plantarum YC1-1-4B and Lactobacillus buchneri PC-C1. We identified several novel culture time-induced pathways associated with organic acid biosynthesis, including metabolic equilibriums and the expression of growth-related proteins. Lactic and acetic acid concentrations dominated other acids, with YC1-1-4B containing the highest concentrations (29.18 ± 2.17 mg/L) of beneficial organic acids at 12h. The reconstruction of organic acid metabolic pathways uncovered novel genes, including ldh and ackA, upregulated in YC1-1-4B at 12h and unregulated in PC-C1 at 6h and 12h. Also, the massive induction of differential gene expressions at 12h, including sucC and sucD gene overlap, suggests translational coupling, which could potentially benefit the combination of the two LAB species during industrial fermentation.

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Comparative genomics reveals the organic acid biosynthesis metabolic pathways among five lactic acid bacterial species isolated from fermented vegetables

Cited by 48 publications

References 89 publications

Olive Mill Wastewater Fermented with Microbial Pools as a New Potential Functional Beverage

Olive Mill Wastewater Fermented with Microbial Pools as a New Potential Functional Beverage

Panacea for the nanoplastic surge in Africa: A state-of-the-art review

Integrated genome and transcriptome sequencing reveals the molecular mechanisms of organic acid biosynthesis in Lactobacillus plantarum YC1-1-4B and Lactobacillus buchneri PC-C1

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