Tailoring cellular metabolism in lactic acid bacteria through metabolic engineering

Sharma, Anshul; Gupta, Gaganjot; Ahmad, Tawseef; Kaur, Baljinder; Hakeem, Khalid Rehman

doi:10.1016/j.mimet.2020.105862

Cited by 26 publications

(13 citation statements)

References 109 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition to genetic elements, the availability of sugars and environments also affect the types of EPSs produced. Scientists have been trying to overproduce EPSs or produce EPSs with improved properties through metabolic engineering such as insertion of heterologous genes and/or inactivation of inherent genes, thus modifying biosynthetic pathways or creating new pathways for the optimum synthesis of an EPS [ 100 , 101 , 102 ]. For example, a gene encoding NADH oxidase from Streptococcus mutans was introduced into Lactobacillus casei LC2W, an EPS producer.…”

Section: Important Metabolites Produced By Kimchi Labmentioning

confidence: 99%

See 1 more Smart Citation

Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi

Lee

Yoo

Kim

2021

Foods

View full text Add to dashboard Cite

Lactic acid bacteria (LAB) have been used for various food fermentations for thousands of years. Recently, LAB are receiving increased attention due to their great potential as probiotics for man and animals, and also as cell factories for producing enzymes, antibodies, vitamins, exopolysaccharides, and various feedstocks. LAB are safe organisms with GRAS (generally recognized as safe) status and possess relatively simple metabolic pathways easily subjected to modifications. However, relatively few studies have been carried out on LAB inhabiting plants compared to dairy LAB. Kimchi is a Korean traditional fermented vegetable, and its fermentation is carried out by LAB inhabiting plant raw materials of kimchi. Kimchi represents a model food with low pH and is fermented at low temperatures and in anaerobic environments. LAB have been adjusting to kimchi environments, and produce various metabolites such as bacteriocins, γ-aminobutyric acid, ornithine, exopolysaccharides, mannitol, etc. as products of metabolic efforts to adjust to the environments. The metabolites also contribute to the known health-promoting effects of kimchi. Due to the recent progress in multi-omics technologies, identification of genes and gene products responsible for the synthesis of functional metabolites becomes easier than before. With the aid of tools of metabolic engineering and synthetic biology, it can be envisioned that LAB strains producing valuable metabolites in large quantities will be constructed and used as starters for foods and probiotics for improving human health. Such LAB strains can also be useful as production hosts for value-added products for food, feed, and pharmaceutical industries. In this review, recent findings on the selected metabolites produced by kimchi LAB are discussed, and the potentials of metabolites will be mentioned.

show abstract

Section: Important Metabolites Produced By Kimchi Labmentioning

confidence: 99%

“…Alternatively, a group of strains will be constructed, and each strain is tailored for the production of a specific metabolite and used as necessary. Advances in metabolic engineering combined with multi-omics technologies are likely to make this scenario come true in the near future [ 102 ].…”

Section: Important Metabolites Produced By Kimchi Labmentioning

confidence: 99%

Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi

Lee

Yoo

Kim

2021

Foods

View full text Add to dashboard Cite

show abstract

“…Genetic control of metabolic flow under central carbon metabolism pathways (e.g., glycolysis, pentose pathway, and citric acid route), which could lead to more robust expression systems for fermented products with better aroma, flavor, and nutrient characteristics. As a result, metabolic engineering components combine system biology and synthetic methodologies to better comprehend the complexity of cellular biotransformation pathways, as well as flux distribution tailoring, redirecting, and analytic approaches [170]. Overexpression of lactate dehydrogenase in pyruvate, for example, might change the metabolic pathway and lead to a specific organic acid (lactic acid, acetic acid, formic acid, and -acetolactate) (Fig.…”

Section: Biotechnological Advancement In Lab Fermentation Approachesmentioning

confidence: 99%

“…DNA transfer, genome editing and CRISPR-Cas based genome editing have been established for Lactococcus lactis, Lactobacillus reuteri, Lactobacillus gasseri, Lactobacillus casei and Lactobacillus plantarum [192,214]. With increased food demand and consumption, the involvement of genetic engineering technology has been widely explored to tailor the cellular pathways for desired product [170,215]. Liu et al [216] showed that LAB activity could be improved by four strategies such as adaptive laboratory evolution; combination with meta-omics analysis, system metabolic engineering combined with analysis on metabolic flux regulation in silico model simulation have been investigated to improve food texture, flavour and selflife.…”

Section: Reconstructionmentioning

confidence: 99%

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Raj

Chandrasekhar

Kumar

et al. 2021

Syst Microbiol and Biomanuf

View full text Add to dashboard Cite

Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-aerophilic microorganisms widely explored as starter cultures food industry to enhance the gustatory, nutritional value, imparts appetizing flavour, texture to milk, vegetative, meat foods and prolongs their shelf life. This vast review emphasis various LABs widely explored in the food industry. Herein, we have summarized the classification of LAB strains, their metabolic pathways for biosynthesis of lactic acid, ethanol, acetic acid and demonstrated their application in various food industries for making fermented milk (yoghurt), cheese, beverages, bread, and animal foods. The wide spectrum of LAB-based probiotics, bacteriocins, exopolysaccharides, bio preservative and their relevant benefits towards human health has also been discussed. Moreover, LAB bacteriocins and probiotics in food application may limit the growth of pathogenic, while boosting health immunity. Microbial exopolysaccharides have interesting characteristics for the fermented food industry as new functional foods. Later on, we have discussed the various advancement in metabolic engineering, synthetic biology tools, which have gained considerable interest to elucidate the biosynthetic pathway for tailoring cellular metabolism for high activity.

show abstract

“…Metabolic engineering strategies in combination with synthetic biology approaches intend to enhance the production of desirable metabolites in the industrially relevant microorganisms by tailoring their genetic and regulatory processes [21][22][23][24]. Therefore, the present study was designed to tailor existing cellular metabolism of P. acidilactici BD16 for the construction of a novel L-alanine production pathway, which can boost its potential industrial applications.…”

Section: Introductionmentioning

confidence: 99%

Metabolic Engineering of Pediococcus acidilactici BD16 for Heterologous Expression of Synthetic alaD Gene Cassette and L-Alanine Production in the Recombinant Strain Using Fed-Batch Fermentation

Sharma

Noda

Sugiyama

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

Metabolic engineering substantially aims at the development of more efficient, robust and industrially competitive microbial strains for the potential applications in food, fermentation and pharmaceutical industries. An efficient lab scale bioprocess was developed for high level fermentative production of L-alanine using metabolically engineered Pediococcus acidilactici BD16 (alaD+). Computational biology tools assisted the designing of a synthetic alaD gene cassette, which was further cloned in shuttle vector pLES003 and expressed using an auto-inducible P289 promoter. Further, L-alanine production in the recombinant P. acidilactici BD16 (alaD+) strain was carried out using fed-batch fermentation under oxygen depression conditions, which significantly enhanced L-alanine levels. The recombinant strain expressing the synthetic alaD gene produced 229.12 g/L of L-alanine after 42 h of fed-batch fermentation, which is the second highest microbial L-alanine titer reported so far. After extraction and crystallization, 95% crystal L-alanine (217.54 g/L) was recovered from the culture broth with an enantiomeric purity of 97%. The developed bioprocess using recombinant P. acidilactici BD16 (alaD+) is suggested as the best alternative to chemical-based commercial synthesis of L-alanine for potential industrial applications.

show abstract

Tailoring cellular metabolism in lactic acid bacteria through metabolic engineering

Cited by 26 publications

References 109 publications

Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi

Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Metabolic Engineering of Pediococcus acidilactici BD16 for Heterologous Expression of Synthetic alaD Gene Cassette and L-Alanine Production in the Recombinant Strain Using Fed-Batch Fermentation

Contact Info

Product

Resources

About