Transcriptomic Profile and Probiotic Properties of Lactiplantibacillus pentosus Pre-adapted to Edible Oils

Abstract

In this study, we determined whether pre-adapting Lactiplantibacillus pentosus strains, isolated from Aloreña green table olives, to vegetable-based edible oils improved their robustness and functionality; this may have great importance on their stress response during fermentation, storage, and digestion. Pre-adapting the strains to the corresponding oils significantly increased their probiotic functionality (e.g., auto-aggregation, co-aggregation with pathogens, and mucin adhesion), although results depended on the strain and the oil used for pre-adaptation. As such, we selected olive-adapted (TO) L. pentosus AP2-16, which exhibited improved functionality, and subjected it to transcriptomic profiling with the aim to understand the molecular mechanisms involved in the adaptation and the increased functionality. Global transcriptomic analysis of oil-adapted (olive or almond) and non-adapted (control) L. pentosus AP2-16 realized that 3,259 genes were expressed, with 2,779 mapped to the reference database. Comparative transcriptomic analysis showed that 125 genes (olive vs. control) and 108 genes (olive vs. almond) became significantly differentially expressed. TO L. pentosus AP2-16 responded by rerouting its metabolic pathways to balance energy production and storage, cell growth and survivability, host interactions (glycoconjugates), and other physiological features. As such, the pre-adaptation of lactobacilli with olive oil switches their transcriptional network to regulate robustness and functionality, possibly representing a novel approach toward the design and manufacture of probiotic products with improved stability and functionality.

In silico genomic analysis of the potential probiotic Lactiplantibacillus pentosus CF2-10N reveals promising beneficial effects with health promoting properties

“…Among LAB, L. pentosus are considered potential probiotics due to their good growth capacity and survival rate under simulated gastro-intestinal conditions (acidic pH of 1.5, up to 4% of bile salts and 5 mM of nitrate), auto-aggregation, co-aggregation with pathogenic bacteria, adhesion to intestinal and vaginal cell lines, biofilm formation, fermentation of several prebiotics and their capacity to ferment lactose among others ( Pérez Montoro et al, 2016 ). In addition, omics approaches were used by our group; including genomics, proteomics and transcriptomics, to determine and confirm the safety and functionality of the probiotic L. pentosus isolated from Aloreña table olives ( Casado Muñoz et al, 2016 ; Pérez Montoro et al, 2018a , b ; Alonso García et al, 2021 , 2023 ).…”

Understanding the transcriptomic response of Lactiplantibacillus pentosus LPG1 during Spanish-style green table olive fermentations

“…Similar results have been observed in the carbohydrate metabolism of Lpb. pentosus during adaptation in olive oil ( Alonso García et al, 2021 ). Additionally, gene encoding the enzyme mannitol-1-phosphate 5-dehydrogenase responsible for mannitol hydrolysis was also found in this cluster.…”

“…plantarum and Lpb. pentosus ( Ao et al, 2020 ; Sun et al, 2020 ; Alonso García et al, 2021 ). However, this was likely due to the highly restrictive thresholds used in the present study, as the decision was made to consider genes that were four times more/less expressed (Log 2 FC = |2|).…”

“…pentosus or Lpb. plantarum and the formation of these non-pathogenic biofilms ( Alonso García et al, 2021 ; Zhu et al, 2022 ). Therefore, an assessment of the genes involved in the biofilm process is necessary, particularly within a plant matrix such as table olive fermentations.…”

Antigen surface display in two novel whole genome sequenced food grade strains, Lactiplantibacillus pentosus KW1 and KW2

“…Lactiplantibacillus pentosus (formerly known as Lactobacillus pentosus) is one of the most commonly isolated bacterial species from vegetables [ 4 ] and plays a crucial role in olive fermentation, due to amino acid-, short chain fatty acids-, antioxidant-, exopolysaccharide- (EPS) and vitamin production. The bacterium produces these molecules in vivo, which affects product quality and presumably adds a probiotic effect [ 5 ].…”