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Changes in gene expression of Lactiplantibacillus pentosus CF2-10 adapted or not with edible oils

ABSTRACT: Transcriptomic profile of oil-adapted L. pentosus CF2-10

PROVIDER: PRJEB51051 | ENA |

REPOSITORIES: ENA

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			Action	DRS
	ERR8711220_1.fastq.gz	Fastqsanger.gz
	ERR8711220_2.fastq.gz	Fastqsanger.gz
	ERR8711221_1.fastq.gz	Fastqsanger.gz
	ERR8711221_2.fastq.gz	Fastqsanger.gz
	ERR8711102_1.fastq.gz	Fastqsanger.gz

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Changes in gene expression of Lactiplantibacillus pentosus AP2-16 adapted or not with edible oils

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Project description: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.

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