Transcriptome‐Based Analysis in <i>Lactobacillus plantarum</i> WCFS1 Reveals New Insights into Resveratrol Effects at System Level

Reverón, Inés; Plaza-Vinuesa, Laura; Franch, Mónica; Rivas, Blanca de las; Múñoz, Rosario; Felipe, Félix López de

doi:10.1002/mnfr.201700992

Cited by 11 publications

(26 citation statements)

References 44 publications

(70 reference statements)

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“…The differences in nutrient transport activity among LAB may affect bacterial survival under certain circumstances. Several studies on the stress response of L. plantarum showed higher up-and down-regulation of transport functions in diverse stress conditions induced by resveratrol, hydrogen peroxide, or p-coumaric acid [19][20][21] . The transport function may, therefore, be a crucial component for adaptation under diverse stress conditions.…”

Section: Discussionmentioning

confidence: 99%

Characterization of transcriptional response of Lactobacillus plantarum under acidic conditions provides insight into bacterial adaptation in fermentative environments

Jung

Lee

2020

Sci Rep

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Lactic acid bacteria (LAB) play an important role in kimchi fermentation by metabolizing raw materials into diverse metabolites. Bacterial adaptation is therefore a crucial element of fermentation. In this study, we investigated the transcriptional changes of Lactobacillus plantarum under acidic conditions to evaluate the elements of bacterial adaptation critical for fermentation. Differentially expressed genes (DEGs) have shown that transport function is primarily affected by acidic conditions. Five of the 13 significantly down-regulated genes and 7 of the 25 significantly up-regulated genes were found to have transport-related functions. We quantified the intracellular leucine content of bacteria grown at different pH ranges, determining that optimal bacterial leucine transport could be controlled by acidity during fermentation. Inhibition of L. plantarum growth was investigated and compared with other LAB at a pH range of 6.2–5.0. Interestingly, valinomycin inhibited L. plantarum growth from pH 6.2 to 5.0. This showed that L. plantarum had a wider range of transport functions than other LAB. These results suggested that L. plantarum had robust transport functions, and that this was the crucial factor for bacterial adaptation during fermentation.

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Section: Discussionmentioning

confidence: 99%

Characterization of transcriptional response of Lactobacillus plantarum under acidic conditions provides insight into bacterial adaptation in fermentative environments

Jung

Lee

2020

Sci Rep

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“…The addition of polyphenols can contribute to changes in the expression of genes responsible for the synthesis of specific enzymes, genes encoding proteins (including those responsible for transport), and the induction of many metabolic processes [64,73,77,99,100].…”

Section: Influence Of Polyphenols On Lactobacillus Spp Gene Regulationmentioning

confidence: 99%

Mutual influence of polyphenols and Lactobacillus spp. bacteria in food: a review

Piekarska-Radzik

Klewicka

2020

Eur Food Res Technol

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This paper presents the effect of polyphenols on microorganisms inhabiting the human gastrointestinal tract (mainly bacteria belonging to the Lactobacillus genus) and pathogenic microorganisms classified as the most common food contaminants. Plant secondary metabolites have the ability to modulate the growth of many microorganisms. Due to the metabolic changes induced by their presence in the environment, many pathogenic microorganisms are unable to grow, which in turn cause a significant reduction in their pathogenic potential. These processes include primarily the induction of ruptures in the cell membrane and disturbance of cell respiration. Often, the lack of integrity of cell membranes also leads to the disturbance of intracellular homeostasis and leakage of cellular components, such as proteins, ATP molecules or intracellular ions. Autoxidizing polyphenols also act as pro-oxidative substances. Hydrogen peroxide formed in the process of oxidation of polyphenolic compounds acts as a bactericidal substance (by induction of DNA breaks). With regard to intestinal microbiota, polyphenols are considered prebiotic substances that increase the number of commensal bacteria. They can positively influence the growth of Lactobacillus bacteria, which have the ability to metabolize undigested antioxidants in the digestive tract of humans and animals. Depending on the pH of the environment and the presence of ions, plant polyphenols in the human digestive tract can act as substances with antioxidant potential or become pro-oxidants. Thus, combining functional food with polyphenols and Lactobacillus bacteria not only protects food products against the development of undesirable and pathogenic microbiota, but also has a positive effect on human health. The paper also describes the possibility of changes in the genome of Lactobacillus bacteria (under the influence of polyphenols) and the influence of Lactobacillus spp. bacteria on the antimicrobial properties of polyphenols. The enzymatic abilities of bacteria of the genus Lactobacillus, which influence the transformation of polyphenolic compounds, were also described.

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“…It allows for a tight control and impairment of efflux of ammonia levels which in turn are required to ensure sufficient biosynthetic nitrogen assimilation for growth. The observed profile regarding nitrogen metabolism is very well conserved among the responses of L. plantarum WCFS1 to other phenolic compounds, including gallic acid [11], resveratrol [13], oleuropein [14], and p-coumaric acid [7].…”

Section: Nitrogen Metabolismmentioning

confidence: 93%

“…From a fundamental viewpoint this knowledge may help to better understand the antimicrobial effects of HXT and the mechanisms of bacterial adaptation to this compound. In the same vein, this knowledge would expand the current catalog of transcriptional datasets that report the gene and gene-circuits used by this microorganism to adapt to other plant phenolic compounds [5][6][7][11][12][13][14] as well as to plant niches [15,16] including olive oil [10]. In view of the above mentioned, the objective of this work is to study the contribution of differential gene expression in the adaptation to HXT, the main olive oil phenolic compound, as characterized by whole genome profiling in L. plantarum WCFS1.…”

Section: Introductionmentioning

confidence: 95%

“…The response to HXT showed a reduced transcription of two ABC-transporters (lp_2739-lp_2740 and lp_2743-lp_2744) that were downregulated in response to other phenolics such as GA [11] and pcoumaric acid [7], resveratrol [12,16] or oleuropein [13,17]. The gene pair lp_2739-lp_2740 codes for an ABC transporter homologous to the BceAB transporter of Strepcoccus pneumoniae [41] or its ortholog YsaBC of Lactococcus lactis.…”

Section: Regulation Of Abc-transportersmentioning

confidence: 99%

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Transcriptomic Evidence of Molecular Mechanisms Underlying the Response of Lactobacillus plantarum WCFS1 to Hydroxytyrosol

et al. 2020

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This study was aimed to gain new insights into the molecular mechanisms used by Lactobacillus plantarum WCFS1 to respond to hydroxytyrosol (HXT), one of the main and health-relevant plant phenolics present in olive oil. To this goal, whole genome transcriptomic profiling was used to better understand the contribution of differential gene expression in the adaptation to HXT by this microorganism. The transcriptomic profile reveals an HXT-triggered antioxidant response involving genes from the ROS (reactive oxygen species) resistome of L. plantarum, genes coding for H2S-producing enzymes and genes involved in the response to thiol-specific oxidative stress. The expression of a set of genes involved in cell wall biogenesis was also upregulated, indicating that this subcellular compartment was a target of HXT. The expression of several MFS (major facilitator superfamily) efflux systems and ABC-transporters was differentially affected by HXT, probably to control its transport across the membrane. L. plantarum transcriptionally reprogrammed nitrogen metabolism and involved the stringent response (SR) to adapt to HXT, as indicated by the reduced expression of genes involved in cell proliferation or related to the metabolism of (p)ppGpp, the molecule that triggers the SR. Our data have identified, at genome scale, the antimicrobial mechanisms of HXT action as well as molecular mechanisms that potentially enable L. plantarum to cope with the effects of this phenolic compound.

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Transcriptome‐Based Analysis in Lactobacillus plantarum WCFS1 Reveals New Insights into Resveratrol Effects at System Level

Abstract: Our data identify novel protective mechanisms involved in RSV tolerance operating at system level in a gut microbe. These insights could influence the way RSV is used for a better management of gut microbial ecosystems to obtain associated health benefits.

Cited by 11 publications

References 44 publications

Characterization of transcriptional response of Lactobacillus plantarum under acidic conditions provides insight into bacterial adaptation in fermentative environments

Characterization of transcriptional response of Lactobacillus plantarum under acidic conditions provides insight into bacterial adaptation in fermentative environments

Mutual influence of polyphenols and Lactobacillus spp. bacteria in food: a review

Transcriptomic Evidence of Molecular Mechanisms Underlying the Response of Lactobacillus plantarum WCFS1 to Hydroxytyrosol

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