Genomic Comparison of Lactobacillus casei AP and Lactobacillus plantarum DR131 with Emphasis on the Butyric Acid Biosynthetic Pathways.

Widodo Widodo,Dietmar Haltrich,Donny Widianto,Aditya Lutfe Ariani

doi:10.3390/microorganisms9020425

Widodo Widodo, Dietmar Haltrich + Show 2 more

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https://doi.org/10.3390/microorganisms9020425

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Abstract

Butyric acid is known to possess anticarcinogenic and antioxidative properties. The local lactic acid bacteria (LAB) strains Lactobacillus casei AP isolated from the digestive tract of healthy Indonesian infants and L. plantarum DR131 from indigenous fermented buffalo milk (dadih) can produce butyric acid in vitro. However, the genes and metabolic pathways involved in this process remain unknown. We sequenced and assembled the 2.95-Mb L. casei AP and 4.44-Mb L. plantarum DR131 draft genome sequences. We observed that 98% of the 2870 protein-coding genes of L. casei AP and 97% of the 3069 protein-coding genes of L. plantarum DR131 were similar to those of an L. casei strain isolated from infant stools and an L. plantarum strain in sheep milk, respectively. Comparison of the genome sequences of L. casei AP and L. plantarum DR131 led to the identification of genes encoding butyrate kinase (buk) and phosphotransbutyrylase (ptb), enzymes involved in butyric acid synthesis in L. casei AP. In contrast, a medium-chain thio-esterase and type 2 fatty acid synthase facilitated butyric acid synthesis in L. plantarum DR131. Our results provide new insights into the physiological behavior of the two LAB strains to facilitate their use as probiotics.

Highlights

Lactic acid bacteria (LAB) have been widely used for the fermentation and production of a variety of food items for human and animal consumption
Previous studies have reported that the beneficial health effects of LAB are associated with its ability to produce many bioactive compounds, including exopolysaccharides [2,3], riboflavin [4], gamma-aminobutyric acid (GABA) [5], and shortchain fatty acids (SCFAs) [6]
For L. plantarum DR131, 87 contigs (>500 bp) with N50 of 120,340 bp assembled into 67 scaffolds (>500 bp) with N50 of 128,698 bp were generated

Summary

Introduction

Lactic acid bacteria (LAB) have been widely used for the fermentation and production of a variety of food items for human and animal consumption. These bacteria enhance the flavor, texture, nutritional value, and safety of fermented food items. Recent advances in microbial genomics, such as genome sequencing and functional genomic analyses, have broadened our knowledge regarding the diversity and evolution of LAB strains. They have aided in the analysis of important food traits, such as flavor formation, sugar metabolism, stress response, adaptation, and molecular-level interactions [7]

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