Graphical abstract
Keywords
How to Cite
Abstract
Background: Lactobacillus plantarum can produce many secondary metabolites, some of which have antibacterial effects. This study aimed to explore the main antimicrobial metabolites of Lactobacillus plantarum LPZN19.
Results: The results of antibacterial activity after fermentation for different durations showed that the metabolites from the LPZN19 cell-free supernatant (LCFS) after 24 h had the strongest antibacterial activity, which was confirmed by the highest contents of organic acids and fatty acids in the LCFS after 24 h. Lactic acid, phenyllactic acid, malic acid, aspartic acid, dodecanoic acid and propionic acid were the main differentially abundant metabolites. LCFS was separated by semi-preparative liquid chromatography to obtain 4 antibacterial parts, mainly organic acids such as lactic acid, glycolic acid, and citric acid, and fatty acids such as stearic acid, palmitic acid, and octanoic acid. In addition, fatty glycerides and amino acids with antimicrobial activity were included.
Conclusions: Our findings indicate that the main antimicrobial metabolites of L. plantarum LPZN19 include organic acids, fatty acids, fatty glycerides and some amino acids with antimicrobial activity, which not only clarifies the main antimicrobial metabolites of L. plantarum LPZN19 but also provides an effective method for rapid screening of antimicrobial substances.
References
A?agündüz D, ?ahin TO, Ayten S, et al. Lactic acid bacteria as pro-technological, bioprotective and health-promoting cultures in the dairy food industry. Food Bioscience 2022;47:101617. https://doi.org/10.1016/j.fbio.2022.101617
Nisa M, Dar RA, Fomda BA, et al. Combating food spoilage and pathogenic microbes via bacteriocins: A natural and eco-friendly substitute to antibiotics. Food Control 2023;149:109710. https://doi.org/10.1016/j.foodcont.2023.109710
Arrioja D, Mani-López E, Palou E, et al. Antimicrobial activity and storage stability of cell-free supernatants from lactic acid bacteria and their applications with fresh beef. Food Control 2020;115:107286. https://doi.org/10.1016/j.fbio.2023.103196
Silva SPM, Teixeira JA, Silva CCG. Recent advances in the use of edible films and coatings with probiotic and bacteriocin-producing lactic acid bacteria. Food Bioscience 2023;56:103196. https://doi.org/10.1016/j.fbio.2023.103196
Ogawa J, Kishino S, Ando A, et al. Production of conjugated fatty acids by lactic acid bacteria. Journal of Bioscience and Bioengineering 2005;100(4):355–364. https://doi.org/10.1263/jbb.100.355 PMid: 16310724
Zha M, Li K, Zhang W, et al. Untargeted mass spectrometry-based metabolomics approach unveils molecular changes in milk fermented by Lactobacillus plantarum P9. LWT 2021;140:110759. https://doi.org/10.1016/j.lwt.2020.110759
Park SE, Yoo SA, Seo SH, et al. GC-MS based metabolomics approach of Kimchi for the understanding of Lactobacillus plantarum fermentation characteristics. LWT-Food Science & Technology 2016;68:313-321. https://doi.org/10.1016/j.lwt.2015.12.046
Wang Y, Li B, Liu Y, et al. Investigation of diverse bacteria encoding histidine decarboxylase gene in Sichuan-style sausages by culture-dependent techniques, polymerase chain reaction–denaturing gradient gel electrophoresis, and high-throughput sequencing. LWT 2021;139:110566. https://doi.org/10.1016/j.lwt.2020.110566
Mao Y, Zhang X, Xu Z. Identification of antibacterial substances of Lactobacillus plantarum DY-6 for bacteriostatic action. Food Science & Nutrition 2020;8(6):2854-2863. https://doi.org/10.1002/fsn3.1585 PMid: 32566203
Wang Z, Zheng L, Li C, et al. Preparation and antimicrobial activity of sulfopropyl chitosan in an ionic liquid aqueous solution. Journal of Applied Polymer Science 2017;134(26):44989. https://doi.org/10.1002/app.44989
Zhao M, Huang D, Zhang X, et al. Metabolic engineering of Escherichia coli for producing adipic acid through the reverse adipate-degradation pathway. Metabolic Engineering 2018;47:254-262. https://doi.org/10.1016/j.ymben.2018.04.002 PMid: 29625225
Todorov SD. Bacteriocin production by Lactobacillus plantarum AMA-K isolated from Amasi, a Zimbabwean fermented milk product and study of the adsorption of bacteriocin AMA-K to Listeria sp. Brazilian Journal of Microbiology 2008;39(1):178-18. https://doi.org/10.1590/S1517-83822008000100035 PMid: 24031200
Zhang Y, Li H, Hu T, et al. Metabonomic profiling in study hepatoprotective effect of polysaccharides from Flammulina velutipes on carbon tetrachloride-induced acute liver injury rats using GC-MS. International Journal of Biological Macromolecules 2018;110:285-293. https://doi.org/10.1016/j.ijbiomac.2017.12.149 PMid: 29305217
Tao Y, Zhang L. Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China). LWT-Food Science and Technology 2010;43(10):1550-1556. https://doi.org/10.1016/j.lwt.2010.06.003
Becerra V, Odermatt J, Nopens M. Identification and classification of glucose-based polysaccharides by applying Py-GC/MS and SIMCA. Journal of Analytical and Applied Pyrolysis 2013;103:42-51. https://doi.org/10.1016/j.jaap.2012.12.018
Luz C, Saladino F, Luciano FB, et al. In vitro antifungal activity of bioactive peptides produced by Lactobacillus plantarum against Aspergillus parasiticus and Penicillium expansum. LWT-Food Science and Technology 2017;81:128-135. https://doi.org/10.1016/j.lwt.2017.03.053
Zhang X, Esmail GA, Alzeer AF, et al. Probiotic characteristics of Lactobacillus strains isolated from cheese and their antibacterial properties against gastrointestinal tract pathogens. Saudi Journal of Biological Sciences 2020;27(12):3505-3513. https://doi.org/10.1016/j.sjbs.2020.10.022 PMid: 33304162
Reis JA, Paula AT, Casarotti SN, et al. Lactic acid bacteria antimicrobial compounds: Characteristics and Applications. Food Engineering Reviews 2012;4(2):124-140. https://doi.org/10.1007/s12393-012-9051-2
Ouiddir M, Bettache G, Leyva M, et al. Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products. Food Microbiology 2019;82:160-170. https://doi.org/10.1016/j.fm.2019.01.020 PMid: 31027770
Sutyak NK, Prichard MN, Khaykin A, et al. The natural antimicrobial peptide subtilosin acts synergistically with glycerol monolaurate, lauric arginate, and ?-poly-l-lysine against bacterial vaginosis-associated pathogens but not human lactobacilli. Antimicrobial Agents and Chemotherapy 2012;56(4):1756-1761. https://doi.org/10.1128/AAC.05861-11 PMid: 22252803
Pan L, Yu J, Ren D, et al. Metabolomic analysis of significant changes in Lactobacillus casei Zhang during culturing to generation 4,000 under conditions of glucose restriction. Journal of Dairy Science 2019;102(5):3851-3867. https://doi.org/10.3168/jds.2018-15702 PMid: 30879813
Siedler S, Balti R, Neves AR. Bioprotective mechanisms of lactic acid bacteria against fungal spoilage of food. Current Opinion in Biotechnology 2019;56:138-146. https://doi.org/10.1016/j.copbio.2018.11.015 PMid: 30504082
Desniar, Rusmana I, Suwanto A, et al. Organic acid produced by lactic acid bacteria from bekasam as food biopreservatives. IOP Conference Series: Earth and Environmental Science 2020;414:012003. https://doi.org/10.1088/1755-1315/414/1/012003
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Copyright (c) 2024 Electronic Journal of Biotechnology