乳杆菌约翰尼尼 (Lactobacillus johnsonii) 的酸利用方式 N6.2
Sharon C Thompson1, Reagan Beliakoff1, Timothy J Garrett2
1Department of Microbiology and Cell Science, Genetics Institute, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL, United States.
Frontiers in microbiology
|December 10, 2024
概括
乳酸细菌 (LAB) 能够有效地利用油菜和菜油中的酸 (EA). 这项研究揭示了Lactobacillus johnsonii N6.2如何结合EA,合成有益的omega-9脂肪酸.
科学领域:
- 微生物学 微生物学
- 营养科学 营养科学
- 分子生物学分子生物学
背景情况:
- 酸 (EA) 是大麻油和菜油中丰富的脂肪酸 (FA),与乳酸细菌 (LAB) 数量增加有关.
- 牛乳杆菌 (lactobacillus johnsonii) N6.2和其他LAB物种可以有效地代谢EA作为FA的主要来源.
研究的目的:
- 研究L. johnsonii*对EA利用的代谢途径和遗传调节.
- 为了描述与EA一起生长的L. johnsonii的FA概况的变化.
- 确定涉及EA同化和脂质合成的基因和途径.
主要方法:
- 培养 *L. johnsonii* N6.2 用EA作为唯一的FA来源.
- 全球转录组学分析基因表达变化.
- 液体染色学-质谱学 (LC-MS) 用于确定FA的形状.
主要成果:
- 在L. johnsonii中,EA的同化涉及酸合成的FakA/FakB和plsX/plsY/plsC通路.
- 在EA培养的细胞中观察到的 *fakB2*, *fakB4*, *plsY2*, *plsC2* 和 *plsC4* 基因的升调.
- 证实了EA的快速纳入和omega-9单不和脂肪酸的合成,包括神经酸和冈多酸.
结论:
- *L. johnsonii* 具有有效的EA吸收和代谢的特定机制.
- EA作为合成有价值的长链脂肪酸的前体,具有潜在的健康益处.
- 这项研究阐明了LAB适应食脂肪酸的分子基础.
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