The Carbohydrate Metabolism of Lactiplantibacillus plantarum.

Yanhua Cui,Kai Miao,Yankun Zheng,Meihong Wang,Xiaojun Qu

doi:10.3390/ijms222413452

Abstract

Lactiplantibacillus plantarum has a strong carbohydrate utilization ability. This characteristic plays an important role in its gastrointestinal tract colonization and probiotic effects. L. plantarum LP-F1 presents a high carbohydrate utilization capacity. The genome analysis of 165 L. plantarum strains indicated the species has a plenty of carbohydrate metabolism genes, presenting a strain specificity. Furthermore, two-component systems (TCSs) analysis revealed that the species has more TCSs than other lactic acid bacteria, and the distribution of TCS also shows the strain specificity. In order to clarify the sugar metabolism mechanism under different carbohydrate fermentation conditions, the expressions of 27 carbohydrate metabolism genes, catabolite control protein A (CcpA) gene ccpA, and TCSs genes were analyzed by quantitative real-time PCR technology. The correlation analysis between the expressions of regulatory genes and sugar metabolism genes showed that some regulatory genes were correlated with most of the sugar metabolism genes, suggesting that some TCSs might be involved in the regulation of sugar metabolism.

Highlights

Lactiplantibacillus plantarum is a highly versatile and flexible species that distributes in a wide variety of habitats such as vegetables, dairy product, meat, as well as grass silage [1,2,3]
These results indicated that the species L. plantarum has a large number of carbohydrate metabolism genes and presents a strain specificity
The distribution of carbohydrate metabolism genes in 165 L. plantarum strains with known genomic sequences have been analyzed, indicating different strains present various sugar utilization genes profiles

Summary

Introduction

Lactiplantibacillus plantarum is a highly versatile and flexible species that distributes in a wide variety of habitats such as vegetables, dairy product, meat, as well as grass silage [1,2,3] It can be found in the human body as a natural inhabitant, for example in the saliva [4] and gastrointestinal tract of humans [5]. L. plantarum has been widely used in the production of various fermented foods as a starter culture, giving to the flavor, texture, and organoleptic properties of products It could produce some bioactive substances such as exopolysaccharides, γ-aminobutyric acid, folic acid, and riboflavin, which offer functional properties of the fermented foods with the species [7,8,9]. It can be used as a food preservative in food processing and preservation via the production of bacteriocin and organic acid [6]

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Discussion

Conclusion