Functional proteomics within the genus Lactobacillus

Abstract

Lactobacillus are mainly used for the manufacture of fermented dairy, sourdough, meat, and vegetable foods or used as probiotics. Under optimal processing conditions, Lactobacillus strains contribute to food functionality through their enzyme portfolio and the release of metabolites. An extensive genomic diversity analysis was conducted to elucidate the core features of the genus Lactobacillus, and to provide a better comprehension of niche adaptation of the strains. However, proteomics is an indispensable "omics" science to elucidate the proteome diversity, and the mechanisms of regulation and adaptation of Lactobacillus strains. This review focuses on the novel and comprehensive knowledge of functional proteomics and metaproteomics of Lactobacillus species. A large list of proteomic case studies of different Lactobacillus species is provided to illustrate the adaptability of the main metabolic pathways (e.g., carbohydrate transport and metabolism, pyruvate metabolism, proteolytic system, amino acid metabolism, and protein synthesis) to various life conditions. These investigations have highlighted that lactobacilli modulate the level of a complex panel of proteins to growth/survive in different ecological niches. In addition to the general regulation and stress response, specific metabolic pathways can be switched on and off, modifying the behavior of the strains.

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

“…Previously, it was reported that probiotic lactobacilli affect the proteolysis of mozzarella and other cheese varieties depending on the strains (48)(49)(50). Microorganisms, including probiotic lactobacilli, metabolize FAA to obtain ATP and other compounds to survive under hostile abiotic conditions, such as acid and cold stresses (51,52). The decarboxylation of acid substrates (such as glutamic acid) into a neutral compound (GABA), by consuming an H ϩ , increases the intracellular pH (53,54).…”

Beneficial effects on host energy metabolism of short-chain fatty acids and vitamins produced by commensal and probiotic bacteria

“…Moreover, besides the commensal bacteria, transiting food-grade and probiotic bacteria are also playing a role in host energy metabolism through the production of some biogenic compounds in functional foods: they (i) improve the nutritional composition of these foods in free vitamins, bioactive peptides and γ-amino butyric acid (GABA) [7–9] and (ii) increase the concentration of free amino acids and other nutritional compounds and metabolites [10–12]. All these commensal, food-grade and probiotic bacteria are interacting with the host cells which absorb nutrients, water and electrolytes [13].…”

Lactobacillus – Evolution und Kulturgeschichte

“…Die hauptsächliche Stoff‐ und Energiequelle der Lactobacilli sind Kohlenhydrate und damit eine Reihe von Zuckern, die sie zur ATP‐Gewinnung vergären. Daneben nutzen oder benötigen sie Aminosäuren, Nukleotide und Vitamine, je nach Ausstattung und Regulation ihres Synthesestoffwechsels . Man unterscheidet zwei Gärungstypen: den homo‐ und heterofermentativen Stoffwechselweg , die sich phylogenetisch gut trennen lassen (Abbildung , ).…”