Presence of sialic acids in Lactobacillus plantarum

Sakellaris, George; Kolisis, Fragiskos N.; Evangelopoulos, Athanasios E.

doi:10.1016/s0006-291x(88)81257-9

Cited by 9 publications

(9 citation statements)

References 17 publications

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“…The three samples had glucose as the main component, followed from galactose (about 35 % of the glucose), along with traces of mannose, hexosamines and neuraminic acid ( Table 3). The latter has already been found as component of lactobacilli polymers, including L. plantarum [56]. Importantly, this analysis disclosed the presence of glycerol and ribitol, the two polyols related to teichoic acid (Supplementary Figure S3).…”

Section: Strainmentioning

confidence: 61%

Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products

et al. 2020

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The exopolysaccharide (EPS)-producing Lactobacillus plantarum (renamed as Lactiplantibacillus plantarum) LBIO1, LBIO14 and LBIO28 strains, isolated from fermented dairy products typical from Algeria, were characterized to evaluate the impact of the polymers in milk fermentations. Their genomes revealed the presence of two complete eps clusters of the four described for the reference strain WCFS1. Besides, the three strains presented identical sequences of eps3 and eps4 clusters, but LBIO1 and LBIO28 harbour three genes belonging to eps2 which are absent in the LBIO14 genome. The EPS purified from fermented skim-milks manufactured with the strains showed identical nuclear magnetic resonance (1H-NMR) and size exclusion chromatography coupled with a multiangle laser light scattering detector (SEC-MALLS) profiles for polymers LBIO1 and LBIO28, whereas LBIO14 EPS was different due to the lack of the high-molecular weight (HMW)-EPS and the absence of specific monosaccharide’s peaks in the anomeric region of its proton NMR spectrum. The presence of the HMW-EPS correlated with optimal sensorial-physical characteristics of the fermented skim-milks (ropy phenotype). Their microstructures, studied by confocal scanning laser microscopy (CSLM), also showed differences in the organization of the casein-network and the distribution of the bacteria inside this matrix. Therefore, the strain LBIO1 can be proposed for the manufacture of dairy products that require high whey retention capability, whereas LBIO28 could be applied to increase the viscosity.

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Section: Strainmentioning

confidence: 61%

Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products

et al. 2020

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“…The sugars detected in the current study have been encountered previously on surface-exposed macromolecules of lactobacilli, which may act as binding sites for the bacterial S-layer [26,27]. However, previous reports of the presence of sialic acids on the surface of L. plantarum [28] could not be con®rmed by this system, even with a further test with the Maakia amurensis lectin, which has a speci®city for terminal á-2,3-linked sialic acid (data not shown). Nevertheless, expansion of the lectin panel in future studies may allow a more detailed examination of carbohydrate expression by lactobacilli.…”

Section: Discussionmentioning

confidence: 55%

Characterisation and differentiation of lactobacilli by lectin typing

Annuk¹,

Hynes

Hirmo

et al. 2001

Journal of Medical Microbiology

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Lactobacillus isolates from healthy Estonian and Swedish children were characterised by a lectin typing technique; 56 isolates from six species (L. acidophilus, L. paracasei, L. plantarum, L. fermentum, L. brevis and L. buchneri) were tested. The typing system was based on an agglutination assay with a panel of six commercially available lectins, which were chosen on the basis of their carbohydrate speci®cities. The isolates were also subjected to proteolytic degradation before lectin typing to decrease auto-agglutination of whole cells in the assay. The 56 isolates were divided into 15 different lectin types by their lectin agglutination patterns. Proteolytic treatment reduced auto-agglutination for the majority of species, apart from L. acidophilus, which remained predominantly autoagglutinating (eight of nine strains). The system produced stable and reproducible results under standardised culture conditions. Lactobacilli are important bacteria for use as probiotics and this system may supplement current molecular typing techniques and may help in identi®cation of strains that could be useful in this role.

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“…Previous findings that some Lactobacillus species express genes involved in the catabolism of Sia [27] are consistent with our results. The presence of Sia in Lactobacillus species has also been previously reported [34]. Several pathogenic bacteria such as enterohemorrhagic Escherichia coli, Haemophilus influenzae, H. ducreyi, Pasteurella multocida, Neisseria gonorrhoeae, N. meningitidis, Campylobacter jejuni , and Streptococcus agalactiae are well known to display Sia on their outer surfaces, which masks them from the host immune system.…”

Section: Discussionmentioning

confidence: 77%

Glycomic profiling of the gut microbiota by Glycan-seq

Oinam

Minoshima

Tateno

2021

Preprint

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Background: There has been immense interest in studying the relationship between the gut microbiota and human health. Bacterial glycans modulate the cross talk between the gut microbiota and its host. However, little is known about these glycans because of the lack of appropriate technology to study them. Methods: We previously developed a sequencing-based glycan profiling method called Glycan-seq, which is based on the use of 39 DNA-barcoded lectins. In this study, we applied this technology to analyze the glycome of the intact gut microbiota of mice. Fecal microbiota was incubated with 39 DNA-barcoded lectins exposed to UV, and the number of released DNA barcodes were counted by next-generation sequencing to obtain a signal for each lectin bound to the microbiota. In parallel, the bacterial composition of the gut microbiota was analyzed by 16S rRNA gene sequencing. Finally, we performed a lectin pull-down experiment followed by 16S rRNA gene sequencing to identify lectin-reactive bacteria. Results: The evaluation of cultured gram-positive (Deinococcus radiodurans) and gram-negative (Escherichia coli) bacteria showed significantly distinct glycan profiles between these bacteria, which were selected and further analyzed by flow cytometry. The results of flow cytometry agreed well with those obtained by Glycan-seq, indicating that Glycan-seq can be used for bacterial glycomic analysis. We thus applied Glycan-seq to comparatively analyze the glycomes of young and old mice gut microbiotas. The glycomes of the young and old microbiotas had significantly distinct glycan profiles, which reflect the different bacterial compositions of young and old gut microbiotas based on 16S rRNA gene sequencing. Therefore, the difference in the glycomic profiles between young and old microbiotas may be due to their differing bacterial compositions. α2-6Sia-binders bound specifically to the young microbiota. Lectin pull-down followed by 16S rRNA gene sequencing of the young microbiota identified Lactobacillaceae as the most abundant bacterial family with glycans reacting with α2-6Sia-binders. Conclusion: The Glycan-seq system can, without any prior culturing and fluorescence labeling, reveal the glycomic profile of the intact bacterial gut microbiota. A combination of lectin pull-down and 16S rRNA gene sequencing can identify lectin-reactive bacteria.

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Presence of sialic acids in Lactobacillus plantarum

Cited by 9 publications

References 17 publications

Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products

Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products

Characterisation and differentiation of lactobacilli by lectin typing

Glycomic profiling of the gut microbiota by Glycan-seq

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