Joishy, T. K. | bioRxiv Science

bioRxiv2024

Exploring the probiotic potential, antioxidant capacity, and healthy aging based on whole genome analysis of Lactiplantibacillus plantarum LPJBC5 isolated from fermented milk product

AbstractLactiplantibacillus plantarum is a beneficial bacterium commonly found in fermented foods, including fermented milk products. In the present study, we reported the whole genome sequence of L. plantarum LPJBC5. The complete genome sequence of LPJBC5 was 3.23Mb, and the average GC% was found to be 44.55% encoding a total of 3016 genes. A comprehensive analysis of the LPJBC5 genome detected major carbohydrate-active enzymes, exopolysaccharide synthesis genes (eps), and the presence of genes related to stress response and antioxidant activity. Longevity regulating genes including katE, CAT (chloramphenicol acetyltransferase), catB and their regulating pathways (MAPK signaling pathway) were detected in the LPJBC5 genome. The genome was found to contain plantaracin (pln) operon for the production of antimicrobial bacteriocin and various regions of secondary metabolite biosynthetic gene clusters, including the type III polyketide synthases (T3PKS), Ribosomally synthesized and post- translationally modified peptide product (Ripp-Like), which exhibit specific antimicrobial activity. A comparative pangenome analysis was performed to further evaluate the metabolic framework of L. plantarum JBC5, including the complete L. plantarum genome (N=30) retrieved from publicly available repositories. The core/soft-core genome was found to harbor probiotic associated marker genes. Functional analysis revealed the presence of genes majorly enriched in cell wall/membrane/envelop biogenesis, carbohydrate metabolism and transport, amino acid metabolism and transport, translational mechanism, and transcription processes. Identification of probiotic and longevity associated genes suggests that LPJBC5 holds potential as a probiotic candidate with multifaceted applications in the food industries. O_FIG O_LINKSMALLFIG WIDTH=200 HEIGHT=92 SRC="FIGDIR/small/584937v1_ufig1.gif" ALT="Figure 1"> View larger version (36K): org.highwire.dtl.DTLVardef@1a0299dorg.highwire.dtl.DTLVardef@c347dorg.highwire.dtl.DTLVardef@14a28baorg.highwire.dtl.DTLVardef@1b7f81b_HPS_FORMAT_FIGEXP M_FIG C_FIG

genomics↗

bioRxiv2023

A single dietary factor, daily consumption of a fermented beverage, can modulate the gut microbiome within the same ethnic community

In this study, the impact of traditional rice-based fermented alcoholic beverages (Apong) on the gut microbiome and health of the Mishing community in India was examined. Two groups that consumed one of these beverages were compared to a control group that did not consume either beverage. Gut microbial composition was analyzed by sequencing 16S rRNA of fecal metagenomes and analyzing untargeted fecal metabolites, and short-chain fatty acids (SCFAs). We also collected data on anthropometric measures and serum biochemical markers. Our results showed that Apong drinkers had higher blood pressure, but lower blood glucose and total protein levels than other non-drinkers. Also, gut microbiome composition was found to be affected by the choice of Apong, with Apong drinkers having a more diverse and distinct microbiome compared to non-drinkers. Apong drink type or being a non-drinker explained even a higher variation of fecal metabolome composition than microbiome composition and Apong drinkers had lower levels of the SCFA isovaleric acid than non-drinkers. Overall, this study shows that a single dietary factor can significantly impact the gut microbiome of a community and highlights the potential role of traditional fermented beverages in maintaining gut health.

microbiology↗