Bio-Molecular analysis of selected food derived Lactiplantibacillus strains for CLA production reveals possibly a complex mechanism
Bio-Molecular analysis of selected food derived Lactiplantibacillus strains for CLA production reveals possibly a complex mechanism
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DOI：
10.1016/j.foodres.2022.111031
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发表时间：
2022-02-22
影响因子：
8.1
通讯作者：
Lin, Lin
中科院分区：
文献类型：
--
作者：
Aziz, Tariq;Sarwar, Abid;Lin, Lin
乳酸菌是乳酸菌属中研究最广泛的菌种之一，具有益生菌和促进健康的作用。这些有益的影响通常是菌株特有的，但其潜在的分子机制仍不完全清楚。解剖这种细菌益生菌拓扑结构背后的决定因素特别有趣，因为这将有助于选择在临床试验和潜在的工业应用中最有可能成功的菌株。本研究比较了7株植物乳杆菌油酸水合酶的序列、理化性质和三维结构的亲缘关系。所有菌株在分子水平上进行可视化评估，以找出与亚油酸(LA)相互作用时参与结合的活性部位残基。从全基因组序列中，用Venn图确定了与共轭亚油酸(CLA)产生有关的基因。鉴定的基因进一步用mega X进行系统发育比对，用ExPaSy-Protparam进行理化参数分析。用PSIPRED进一步分析了这些基因的二级结构，并用trRosseta和Swiss-Model生成了三级结构。为了分析分子间的相互作用，以LA为配体，用AutoDock VINA进行对接。系统发育分析表明，具有公开基因组的菌株的系统发育关系密切。与LA的最佳相互作用能为-6.7kcal/mol。细菌通过乳酸代谢在共轭亚油酸的产生中起着重要作用。油酸水合酶基因参与了乳酸饱和转化为共轭亚油酸的复杂机制。本研究为不同的植物乳杆菌菌株产生共轭亚油酸提供了进一步的认识。未来的研究有很好的机会来研究不同菌株产生共轭亚油酸的不同机制。
Lactiplantibacillus is among the most extensively studied bacterial specie belonging to the genus Lactobacillus with proven probiotic and health promoting effects. These beneficial effects are generally strains specific but the underlying molecular mechanisms are still not fully understood. Dissecting the determinants behind probiotic topographies of this bacterium is of particular interest since it would help select strains that stand the best chance of success in clinical trials and potential industrial applications. In the current study, we have compared the oleate hydratase phylogeny of seven selected strains of L. plantarum on the basis of their sequence, physi-ochemical properties and 3D structures. All the strains were assessed on molecular level visualization to find out the active site residues which take part in binding with linoleic acid (LA) at the time of interactions. From the whole genome sequences, the genes responsible for conjugated linoleic acid (CLA) production were identified by Venn diagrams. Identified genes were further compared phylogenetically by MEGA X and physiochemical pa-rameters were analyzed by utilizing ExPaSy-Protparam. The genes were further analyzed for the secondary structures using PSIPRED and tertiary structure was generated by trRosseta and SWISS-MODEL. For the analysis of molecular interactions, LA was used as a ligand and the docking was performed using AutoDock Vina. The phylogenetic analysis showed a close phylogeny of the strains with publicly available genomes. The best interaction energy with LA was observed as-6.7 kcal/mol. The bacteria perform an important role in the CLA production through LA metabolism. Oleate hydratase genes are involved in the complex mechanism of the saturated conversion of LA in to CLA. The current study provides further insights for CLA production by different strains of L. plantarum. There is an excellent opportunity for future studies to investigate different CLA production mechanisms in different bacterial strains.