First Complete Genome Sequence of the Skin-Improving Lactobacillus curvatus Strain FBA2, Isolated from Fermented Vegetables, Determined by PacBio Single-Molecule Real-Time Technology

Nakano, Kazuma; Shiroma, Akino; Tamotsu, Hinako; Ohki, Shun; Shimoji, Makiko; Ashimine, Noriko; Shinzato, Misuzu; Minami, Maiko; Nakanishi, Tetsuhiro; Teruya, Kuniko; Satou, Kazuhito; Suzuki, Chise; Kimoto‐Nira, Hiromi; Kobayashi, Miho; Mizumachi, Koko; Aoki, Reiji; Miyata, Satoshi; Yamamoto, Kazue; Ohtake, Yasuyuki; Eguchi-Ogawa, Tomoko; Moriya, Naoko; Hagi, Tatsuro; Nomura, Masaru; Hirano, Takashi

doi:10.1128/genomea.00884-16

Cited by 15 publications

(14 citation statements)

References 12 publications

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“…1993 ), sourdough ( Michel et al. 2016 ), radish pickles ( Nakano et al. 2016 ), and kimchi ( Jung et al 2011 ); in other plant-derived materials like honey ( Bulgasem et al.…”

Section: Introductionmentioning

confidence: 99%

Phylogenomic Analysis of Lactobacillus curvatus Reveals Two Lineages Distinguished by Genes for Fermenting Plant-Derived Carbohydrates

Terán

Coeuret

Raya

et al. 2018

Genome Biology and Evolution

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Lactobacillus curvatus is a lactic acid bacterium encountered in many different types of fermented food (meat, seafood, vegetables, and cereals). Although this species plays an important role in the preservation of these foods, few attempts have been made to assess its genomic diversity. This study uses comparative analyses of 13 published genomes (complete or draft) to better understand the evolutionary processes acting on the genome of this species. Phylogenomic analysis, based on a coalescent model of evolution, revealed that the 6,742 sites of single nucleotide polymorphism within the L. curvatus core genome delineate two major groups, with lineage 1 represented by the newly sequenced strain FLEC03, and lineage 2 represented by the type-strain DSM20019. The two lineages could also be distinguished by the content of their accessory genome, which sheds light on a long-term evolutionary process of lineage-dependent genetic acquisition and the possibility of population structure. Interestingly, one clade from lineage 2 shared more accessory genes with strains of lineage 1 than with other strains of lineage 2, indicating recent convergence in carbohydrate catabolism. Both lineages had a wide repertoire of accessory genes involved in the fermentation of plant-derived carbohydrates that are released from polymers of α/β-glucans, α/β-fructans, and N-acetylglucosan. Other gene clusters were distributed among strains according to the type of food from which the strains were isolated. These results give new insight into the ecological niches in which L. curvatus may naturally thrive (such as silage or compost heaps) in addition to fermented food.

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“…1993 ), sourdough ( Michel et al. 2016 ), radish pickles ( Nakano et al. 2016 ), and kimchi ( Jung et al 2011 ); in other plant-derived materials like honey ( Bulgasem et al.…”

Section: Introductionmentioning

confidence: 99%

Phylogenomic Analysis of Lactobacillus curvatus Reveals Two Lineages Distinguished by Genes for Fermenting Plant-Derived Carbohydrates

Terán

Coeuret

Raya

et al. 2018

Genome Biology and Evolution

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“…Recently, the complete genome sequence of Lactobacillus curvatus FBA2—the heat‐killed cells of which are reported to improve skin status in mice when orally administered—was reported (Nakano et al., 2016). Genome sequences of strains H61 and No.…”

Section: Deduced Mechanisms Of the Effectsmentioning

confidence: 99%

New lactic acid bacteria for skin health via oral intake of heat‐killed or live cells

Kimoto‐Nira

2018

Animal Science Journal

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Lactic acid bacteria play an essential role in the food industry in the manufacture of many fermented products (cheese, yogurt, fermented vegetables, etc.). Application of these organisms is now being extended to the area of health improvement, as their probiotic activities become known. Probiotics are defined as viable microorganisms that exert a beneficial effect on the health of the host when they are ingested in sufficient quantity. Lactic acid bacteria and bifidobacteria isolated from the human intestine are the most common probiotics used for human consumption. The development of new probiotics with new beneficial effects is eagerly awaited in the food industry. This review introduces Lactococcus, which are one of the genera of lactic acid bacteria and are mainly isolated from dairy products and fermented vegetables, as new probiotics, focusing especially on Lactococcus lactis H61, which improves skin status in Japanese women with oral intake of heat‐killed or live cells. The deduced mechanisms associated with the beneficial effects of strain H61 are also discussed.

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“…To identify potential genetic determinants specifying the properties of strain G50, we determined the complete genome sequence using single-molecule real-time (SMRT) technology ( 13 ). SMRT technology offers advantages such as long read lengths, high consensus accuracy, and a low degree of bias and is a powerful tool for sequencing complete bacterial genomes with highly repetitive sequences ( 14 , 15 ).…”

Section: Genome Announcementmentioning

confidence: 99%

“…The genomic DNA was purified at the early log phase using a PowerClean DNA cleanup kit (Mo Bio Laboratories, Carlsbad, CA), followed by 20-kb library construction for P6-C4 chemistry with shearing ( 15 ). Two SMRT cells (each a 240-min movie) were used for sequencing on the PacBio RS II platform (Pacific Biosciences, Menlo Park, CA).…”

Section: Genome Announcementmentioning

confidence: 99%

Complete Genome Sequence of Lactococcus lactis subsp. lactis G50 with Immunostimulating Activity, Isolated from Napier Grass

et al. 2018

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First Complete Genome Sequence of the Skin-Improving Lactobacillus curvatus Strain FBA2, Isolated from Fermented Vegetables, Determined by PacBio Single-Molecule Real-Time Technology

Cited by 15 publications

References 12 publications

Phylogenomic Analysis of Lactobacillus curvatus Reveals Two Lineages Distinguished by Genes for Fermenting Plant-Derived Carbohydrates

Phylogenomic Analysis of Lactobacillus curvatus Reveals Two Lineages Distinguished by Genes for Fermenting Plant-Derived Carbohydrates

New lactic acid bacteria for skin health via oral intake of heat‐killed or live cells

Complete Genome Sequence of Lactococcus lactis subsp. lactis G50 with Immunostimulating Activity, Isolated from Napier Grass

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