Heterologous production of equol by lactic acid bacteria strains in culture medium and food

Bastida, Ana Ruiz de la; Peirotén, Ángela; Langa, Susana; Arqués, Juan Luís; Landete, José María

doi:10.1016/j.ijfoodmicro.2021.109328

Cited by 15 publications

(17 citation statements)

References 35 publications

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“…Dihydrodaidzein racemase is a key enzyme in Lactococcus garvieae, a lactic acid bacterium that generates equol from daidzein, and was found to increase equol biosynthesis by 5.86-fold (Shimada et al, 2012). Similarly, dihydrodaidzein racemase increased equol production from daidzein in Limosilactobacillus fermentum strains (Ruiz de la Bastida et al, 2021). Besides daidzein, genistein increased the count of Lactobacillus by up to 85% in a culture of mouse fecal bacteria (Huang et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

Impact of isoflavones and Lactobacillus acidophilus on the fecal microbiology status in healthy female rats

Harahap¹,

Kuligowski²,

Schmidt³

et al. 2022

Acta Sci Pol Technol Aliment

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Background. Isoflavones and probiotics are promising agents with preventive and therapeutic effects on bone health. However, their mechanism of action is not fully understood. The combined effect of probiotics and isoflavones on the composition of gut microbiota is yet to be investigated. Thus, this study aimed to determine whether the inclusion of isoflavones and probiotics in the diet had an effect on the content of Lactobacillus spp. in the feces of female rats. Materials and methods. This study included 50 female Wistar rats aged 3 months old. The rats were randomly assigned to six groups. The control group (K) received a standard diet (AIN 93M), while the other five groups received a standard diet supplemented with the following: tempeh flour at an amount of 250 g/kg of diet (TP); soy flour at 250 g/kg (RS); daidzein and genistein at 10 and 100 mg/kg (DG), respectively; Lactobacillus acidophilus at 10 10 CFU/day (LA); or daidzein, genistein, and L. acidophilus (DGLA). At the beginning of the experiment and after 8 weeks, fecal samples were collected from the examined rats and the content of Lactobacillus spp. in feces was determined. Results. A comparison of Lactobacillus spp. content in fecal samples before and after the intervention showed a significant increase in bacteria in K, DG, and DGLA groups. A significant decrease in Lactobacillus spp. content was observed in the RS group compared to other groups after 8 weeks of intervention. Conclusion.Isoflavones may improve the gut Lactobacillus status in healthy rats, while raw soybean decreases the content of these bacteria.

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Section: Discussionmentioning

confidence: 99%

Impact of isoflavones and Lactobacillus acidophilus on the fecal microbiology status in healthy female rats

Harahap¹,

Kuligowski²,

Schmidt³

et al. 2022

Acta Sci Pol Technol Aliment

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“…Among the four enzymes involved in the synthesis of equol, the racemase enzyme DDRC is the least studied, and its importance during this biotransformation is still unclear [ 76 ]. Reports have shown that when only the three reductase genes are cloned into a non-equol producing strain of bacteria, production of equol is still observed, but at much lower levels than when the racemase gene is cloned in combination with the other three reductase genes [ 61 , 71 , 77 ]. This suggests that the racemase enzyme aids in the production of equol, but it is not essential since equol can be produced at low levels in the absence of this racemase enzyme.…”

Section: Bacterial Equol Productionmentioning

confidence: 99%

Maximizing the Estrogenic Potential of Soy Isoflavones through the Gut Microbiome: Implication for Cardiometabolic Health in Postmenopausal Women

2022

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Soy isoflavones have been suggested as an alternative treatment for managing postmenopausal symptoms and promoting long-term health due to their structural similarity to mammalian estrogen and ability to bind to estrogen receptors. Among all soy isoflavones and their metabolites, (S)-equol is known for having the strongest estrogenic activity. Equol is a metabolite of the soy isoflavone daidzein produced through intestinal bacterial metabolism. However, more than half of the human population is not able to produce equol due to the lack of equol-producing bacteria in their gastrointestinal tract. The interpersonal variations in the gut microbiome complicate the interpretation of data collected from humans. Furthermore, because rodents are efficient equol-producers, translatability between rodent models and humans is challenging. Herein, we first summarized the current knowledge of the microbial conversion of daidzein to equol, its relation to health, and proposed the need for developing model systems by which equol production can be manipulated while controlling other known confounding factors. Determining the necessity of equol-producing capacity within a gut microbial community when consuming soy as a functional ingredient, and identifying strategies to maximize equol production by modulating the gut microbiome, may provide future therapeutic approaches to improve the health of postmenopausal women.

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“…Even LAB strains producing some bioactive isoflavones, such as THG or 5-OH-equol, have not yet been identified. Recently, different studies have resorted to the genetic engineering of LAB for the production of bioactive isoflavones, such as daidzein, genistein, DHD, DHG, THD, THG, O -DMA, 6-OH- O -DMA or even equol and 5-OH-equol, by strains with biotechnological and/or probiotic interest for the development of fermented foods enriched in these bioactive isoflavones [ 49 , 53 ].…”

Section: Genetic Engineering As a Strategy For The Production Of Bioa...mentioning

confidence: 99%

Isoflavone Metabolism by Lactic Acid Bacteria and Its Application in the Development of Fermented Soy Food with Beneficial Effects on Human Health

Langa

Peirotén

Curiel

et al. 2023

Foods

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Isoflavones are phenolic compounds (considered as phytoestrogens) with estrogenic and antioxidant function, which are highly beneficial for human health, especially in the aged population. However, isoflavones in foods are not bioavailable and, therefore, have low biological activity. Additionally, their transformation into bioactive compounds by microorganisms is necessary to obtain bioavailable isoflavones with beneficial effects on human health. Many lactic acid bacteria (LAB) can transform the methylated and glycosylated forms of isoflavones naturally present in foods into more bioavailable aglycones, such as daidzein, genistein and glycitein. In addition, certain LAB strains are capable of transforming isoflavone aglycones into compounds with a greater biological activity, such as dihydrodaidzein (DHD), O-desmethylangolensin (O-DMA), dihydrogenistein (DHG) and 6-hydroxy-O-desmethylangolensin (6-OH-O-DMA). Moreover, Lactococcus garviae 20-92 is able to produce equol. Another strategy in the bioconversion of isoflavones is the heterologous expression of genes from Slackia isoflavoniconvertens DSM22006, which have allowed the production of DHD, DHG, equol and 5-hydroxy-equol in high concentrations by engineered LAB strains. Accordingly, the consequences of isoflavone metabolism by LAB and its application in the development of foods enriched in bioactive isoflavones, as well as health benefits attributed to their consumption, will be addressed in this work.

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Heterologous production of equol by lactic acid bacteria strains in culture medium and food

Cited by 15 publications

References 35 publications

Impact of isoflavones and Lactobacillus acidophilus on the fecal microbiology status in healthy female rats

Impact of isoflavones and Lactobacillus acidophilus on the fecal microbiology status in healthy female rats

Maximizing the Estrogenic Potential of Soy Isoflavones through the Gut Microbiome: Implication for Cardiometabolic Health in Postmenopausal Women

Isoflavone Metabolism by Lactic Acid Bacteria and Its Application in the Development of Fermented Soy Food with Beneficial Effects on Human Health

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