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

Terán, Lucrecia C.; Coeuret, Gwendoline; Raya, Raúl R.; Zagorec, Monique; Champomier‐Vergès, Marie‐Christine; Chaillou, Stéphane

doi:10.1093/gbe/evy106

Cited by 25 publications

(25 citation statements)

References 59 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Teran et al [ 26 ] conducted a comparative analysis of 13 published genomes ( L. curvatus NRIC0822, Wikim 38, FBA2, DSM20019, Wikim 52, CRL705, RI-193, RI-198, RI-124, KG6, FLEC03, RI-406, MRS6) and found that the L. curvatus core genome contains 6742 sites of single nucleotide polymorphism, which can be used to distinguish two major lineages. Lineage one is represented by the newly sequenced strain, L. curvatus FLEC03, and lineage two contains two branches, with branch 2A represented by the type-strain L. curvatus DSM20019 and branch 2B represented by L. curvatus KG6.…”

Section: Genomic Characteristics Of Latilactobacillus Cumentioning

confidence: 99%

“…The ability to metabolize carbohydrates is an important indicator for the cultivation and selection of bacteria. Teran et al [ 26 ] analyzed the L. curvatus genome and found multiple carbohydrate uptake systems ( Figure 2 ). They found that L. curvatus has at least three pathways to utilize maltose.…”

Section: Physiological and Biochemical Properties Of Latmentioning

confidence: 99%

“…Prior to this, little genomic data were available for L. curvatus , due to a lack of large-scale genetic analyses of this species in different geographical regions. The existing genomic data show that L. curvatus has a variety of genes related to multiple carbohydrate metabolic pathways, such as those for glucose and trehalose metabolism [ 26 ]. In addition, these data indicate that L. curvatus has multifarious genes related to bacteriocin production [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits

Chen

Qiao

et al. 2020

Foods

View full text Add to dashboard Cite

Latilactobacillus curvatus is a candidate probiotic that has been included in the list of recommended biological agents for certification by the European Food Safety Authority. According to the published genomic information, L. curvatus has several genes that encode metabolic pathways of carbohydrate utilization. In addition, there are some differences in cell surface complex related genes of L. curvatus from different sources. L. curvatus also has several genes that encode bacteriocin production, which can produce Curvacin A and Sakacin P. Due to its ability to produce bacteriocin, it is often used as a bioprotective agent in fermented meat products, to inhibit the growth of a variety of pathogenic and spoilage bacteria. L. curvatus exerts some probiotic effects, such as mediating the production of IL-10 by dendritic cells through NF-κB and extracellular regulated protein kinases (ERK) signals to relieve colitis in mice. This review is the first summary of the genomic and biological characteristics of L. curvatus. Our knowledge on its role in the food industry and human health is also discussed, with the aim of providing a theoretical basis for the development of applications of L. curvatus.

show abstract

Section: Genomic Characteristics Of Latilactobacillus Cumentioning

confidence: 99%

Section: Physiological and Biochemical Properties Of Latmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits

Chen

Qiao

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Lactobacillus curvatus is a facultative heterofermentative LAB traditionally associated with fermented meat products, vacuum-packaged refrigerated meat, poultry, and fish products [15]. This species is ubiquitous as it was also isolated from other ecological niches, such as fermented vegetables and dairy products [16][17][18]. To date, the sequences of 19 L. curvatus plasmids, with sizes ranging from 2 kb to 61 kb, have been uploaded in the NCBI database.…”

Section: Introductionmentioning

confidence: 99%

Nucleotide sequence and analysis of pRC12 and pRC18, two theta-replicating plasmids harbored by Lactobacillus curvatus CRL 705

Terán¹,

Cuozzo²,

Ficoseco³

et al. 2020

PLoS ONE

Self Cite

View full text Add to dashboard Cite

The nucleotide sequences of plasmids pRC12 (12,342 bp; GC 43.99%) and pRC18 (18,664 bp; GC 34.33%), harbored by the bacteriocin-producer Lactobacillus curvatus CRL 705, were determined and analyzed. Plasmids pRC12 and pRC18 share a region with high DNA identity (> 83% identity between RepA, a Type II toxin-antitoxin system and a tyrosine integrase genes) and are stably maintained in their natural host L. curvatus CRL 705. Both plasmids are low copy number and belong to the theta-type replicating group. While pRC12 is a pUCL287-like plasmid that possesses iterons and the repA and repB genes for replication, pRC18 harbors a 168 amino acid replication protein affiliated to RepB, which was named RepB'. Plasmid pRC18 also possesses a pUCL287-like repA gene but it was disrupted by an 11 kb insertion element that contains RepB', several transposases/IS elements, and the lactocin Lac705 operon. An Escherichia coli / Lactobacillus shuttle vector, named plasmid p3B1, carrying the pRC18 replicon (i.e. repB' and replication origin), a chloramphenicol resistance gene and a pBluescript backbone, was constructed and used to define the host range of RepB'. Chloramphenicol-resistant transformants were obtained after electroporation of Lactobacillus plantarum CRL 691, Lactobacillus sakei 23K and a plasmid-cured derivative of L. curvatus CRL 705, but not of L. curvatus DSM 20019 or Lactococcus lactis NZ9000. Depending on the host, transformation efficiency ranged from 10 2 to 10 7 per μg of DNA; in the new hosts, the plasmid was relatively stable as 29-53% of recombinants kept it after cell growth for 100 generations in the absence of selective pressure. Plasmid p3B1 could therefore be used for cloning and functional studies in several Lactobacillus species.

show abstract

“…curvatus , which are closely related to Lactobacillus sakei (7), is detected in a variety of resources including fermented foods and animal intestine, and Lb. curvatus has shown genomic diversity (8, 9). Our present analyses identified three Lb.…”

mentioning

confidence: 99%

Lactobacillus curvatusStrains Specifically Show High Levels of Tolerance to Freeze-Thaw Stress

Ikai

Tanabe

Shima

2020

Preprint

View full text Add to dashboard Cite

17Tolerance to freeze-thaw stress is an important characteristic in recent fermentation 18 processes. To gain insight into the freeze-thaw tolerance of lactic acid bacteria (LAB), we 19performed screening experiments and observed that several Lactobacillus curvatus strains 20 showed high freeze-tolerance even in the absence of cryoprotectants. These Lb. curvatus 21 strains also showed high levels of freeze tolerance in a milk fermentation process. 22Lactobacillus sakei (closely related to Lb. curvatus) was not revealed to be a freeze-thaw 23 tolerant strain. These data indicate that Lb. curvatus has specific mechanisms underlying its 24 tolerance to freeze-thaw stress. 25 Importance: Our findings demonstrate that Lb. curvatus strains frequently show high levels 26of freeze-thaw tolerance in both culture and milk and that Lb. curvatus strains are suitable as 27 a model species for investigations of the molecular mechanisms underlying freeze-thaw 28 tolerance in LAB and for applications in fermentation industries. 29 30 KEYWORDS: lactic acid bacteria, freeze-thaw stress, stress tolerance 31. 32 IR1 strains in milk that contained a potential cryoprotectant, because LAB strains are often 69 used to produce fermented foods derived from milk products such as yogurt. After the 70 addition of cells of Lb. curvatus, we observed strong coagulation of the milk (data not 71 shown). In contrast, partial milk coagulation observed when W. cibaria IR1 was used under 72 the same conditions. As shown in Figure 2, Lb. curvatus IR8 showed much higher 73 survivability compared to W. cibaria IR1 and Lb. delbrueckii subsp. bulgaricus. These data 74 suggested that Lb. curvatus strains may be useful in the production of fermented foods 75 derived from milk. 76Lb. curvatus, which are closely related to Lactobacillus sakei (7), is detected in a 77 variety of resources including fermented foods and animal intestine, and Lb. curvatus has 78shown genomic diversity (8, 9). Our present analyses identified three Lb. curvatus strains 79 with freeze-thaw tolerance. The three strains were isolated from different isolation resources 80 6 Although Lb. sakei was included in our screening resources (data not shown), no Lb. sakei 81 strain was detected as a freeze-thaw-tolerant strain. 82The Lb. curvatus strains screened in this study may produce extracellular 83 polysaccharide (EPS) (data not shown), and it is possible that EPS functions in cell 84 protectants under freezing conditions (10). Although the molecular mechanisms underlying 85 tolerance to freeze-thaw stress are not yet known, it is possible that Lb. curvatus has specific 86 genes and/or cellular systems that contribute to the tolerance observed in three strains. 87 88 Strains and medium 89The LAB strains (~70 strains) had been preserved in our laboratory. They were obtained 90 from natural resources in Japan including fermented foods. Lb. delbrueckii subsp. 91 bulgaricus isolated from a commercial yogurt product (Meiji, Tokyo) was used as a control 92 strain. All LAB strains were cultivate...

show abstract

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

Cited by 25 publications

References 59 publications

Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits

Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits

Nucleotide sequence and analysis of pRC12 and pRC18, two theta-replicating plasmids harbored by Lactobacillus curvatus CRL 705

Lactobacillus curvatusStrains Specifically Show High Levels of Tolerance to Freeze-Thaw Stress

Contact Info

Product

Resources

About