Lactobacillus plantarum

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Lactobacillus plantarum
Scientific classification
Domain:
Bacteria
Phylum:
Firmicutes
Class:
Bacilli
Order:
Lactobacillales
Family:
Lactobacillaceae
Genus:
Lactiplantibacillus
Species:
L. plantarum
Binomial name
Lactiplantibacillus plantarum
(Orla-Jensen 1919)
Bergey et al. 1923; Zheng et al., 2020

Lactiplantibacillus plantarum (previously Lactobacillus plantarum) is a widespread member of the genus Lactiplantibacillus and commonly found in many fermented food products as well as anaerobic plant matter. [1] L. plantarum was first isolated from saliva, based on its ability to temporarily persist in plants, the insect intestine and in the intestinal tract of vertebrate animals, it was designated as nomadic organism. [2] [3] L. plantarum is Gram positive, bacilli shaped bacterium. L. plantarum cells are rods with rounded ends, straight, generally 0.9–1.2 μm wide and 3–8 μm long, occurring singly, in pairs or in short chains. [4] L. plantarum has one of the largest genomes known among the lactic acid bacteria and is a very flexible and versatile species. It is estimated to grow between pH 3.4 and 8.8. [5] Lactobacillus plantarum can grow in the temperature range 12 °C to 40 °C. [6]

Contents

Metabolism

L. plantarum are homofermentative, aerotolerant Gram-positive bacteria that grow at 15 °C (59 °F), but not at 45 °C (113 °F), and produce both isomers of lactic acid (D and L). Many lactobacilli including L. plantarum are unusual in that they can respire oxygen and express cytochromes  if heme and menaquinone are present in the growth medium. [7] [8] In the absence of heme and menaquinone, oxygen is consumed by NADH-peroxidase with hydrogen peroxide as intermediate and water as end product. [7] [8] The peroxide, it is presumed, acts as a weapon to exclude competing bacteria from the food source. In place of the protective enzyme superoxide dismutase present in almost all other oxygen-tolerant cells, this organism accumulates millimolar quantities of manganese polyphosphate. Manganese is also used by L. plantarum in a pseudo-catalase to lower reactive oxygen levels. Because the chemistry by which manganese complexes protect the cells from oxygen damage is subverted by iron, these cells contain virtually no iron atoms; in contrast, a cell of Escherichia coli of comparable volume contains over one-million iron atoms. Because of this, L. plantarum cannot be used to create active enzymes that require a heme complex, such as true catalases. [9]

L. plantarum, like many lactobacilli, can be cultured using MRS media. [10]

Genomes

The genome sequencing of the lactic acid bacterium L. plantarum WCFS1 shows more molecular details. The chromosome contains 3,308,274 base pairs. [11] The GC content of L. plantarum is 44.45% with the average protein count 3063. According to the experiment from Wageningen Centre for Food Sciences, the rRNA number of L. plantarum WCFS1 is 15, and the number or tRNA is 70. [4]

Products

Silage

Lactobacillus plantarum is the most common bacterium used in silage inoculants. During the anaerobic conditions of ensilage, these organisms quickly dominate the microbial population, and, within 48 hours, they begin to produce lactic and acetic acids via the Embden-Meyerhof Pathway, further diminishing their competition. Under these conditions, L. plantarum strains producing high levels of heterologous proteins have been found to remain highly competitive. This quality could allow this species to be utilized as an effective biological pretreatment for lignocellulosic biomass. [12]

Food products

L. plantarum is commonly found in milk products, meat and a lot of vegetable fermentations including sauerkraut, pickles, brined olives, Korean kimchi, Nigerian Ogi, sourdough, and other fermented plant material, and also some cheeses, fermented sausages, and stockfish. The high levels of this organism in food also makes it an ideal candidate for the development of probiotics. In a 2008 study by Juana Frias et al., L. plantarum was applied to reduce the allergenicity of soy flour. The result showed that, compared to other microbes, L. plantarum-fermented soy flour showed the highest reduction in IgE immunoreactivity (96–99%), depending upon the sensitivity of the plasma used. L. plantarum is also found in dadiah, a traditional fermented buffalo milk of the Minangkabau tribe, Indonesia. [13]

Therapeutics

Because it is abundant, of human origin, and easy to grow, L. plantarum has been tested for health effects. It has been identified as a probiotic, which suggests its value for further research and application. [14] L. plantarum has significant antioxidant activities and also helps to maintain intestinal permeability. [15] It is able to suppress the growth of gas-producing bacteria in the intestines and may benefit some patients who suffer from IBS. [16] It helps to create microbe balance and stabilize digestive enzyme patterns. [11] Lactobacillus plantarum has been found in experiments to increase hippocampal brain derived neurotrophic factor, which means L. plantarum may have a beneficial role in the treatment of depression. [17] The ability of L. plantarum to survive in the human gastro-intestinal tract makes it a possible in vivo delivery vehicle for therapeutic compounds or proteins.

L. plantarum is a constituent in VSL#3. This proprietary, standardized formulation of live bacteria may be used in combination with conventional therapies to treat ulcerative colitis and requires a prescription. [18]

Antimicrobial property

The ability of L. plantarum to produce antimicrobial substances helps them survive in the gastrointestinal tract of humans. The antimicrobial substances produced have shown significant effect on Gram-positive and Gram-negative bacteria.

Activity against AIDS-defining illnesses

As a result of initial HIV infection, the gut has been found to be a prime center of immune activity. [19] The immune systems' Paneth cells of the gut attack HIV by producing Interleukin 1 beta (IL-1β), which results in extensive collateral damage — sloughing of tight intestinal lining, witnessed as severe diarrhea. This destruction of the gut lining allows fungal pathogens to invade, e.g., Cryptococcus species, resulting in an AIDS-defining illness such as cryptococcosis, representing 60% to 70% of all AIDS-defining cases, [20] but not necessarily only the gut. In rhesus macaques, L. plantarum is able to reduce (destroy) IL-1β, resolving inflammation, and accelerating gut repair within hours. [19]

Biochemistry

The entire genome has recently been sequenced, and promoter libraries have been developed for both conditional and constitutive gene expression, adding to the utility of L. plantarum. It is also commonly employed as the indicative organism in niacin bioassay experiments, in particular, AOAC International Official Method 944.13, as it is a niacin auxotroph. [21] [22]

See also

Related Research Articles

<i>Lactobacillus</i> Genus of bacteria

Lactobacillus is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until March 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus in 2020 assigned lactobacilli to 25 genera including the homofermentative genera Lactobacillus, Holzapfelia, Amylolactobacillus, Bombilactobacillus, Companilactobacillus, Lapidilactobacillus, Agrilactobacillus, Schleiferilactobacillus, Loigolactobacillus, Lacticaseibacillus, Latilactobacillus, Dellaglioa, Liquorilactobacillus, Ligilactobacillus and Lactiplantibacillus and the heterofermentative genera Furfurilactobacillus, Paucilactobacillus, Limosilactobacillus, Fructilactobacillus, Acetilactobacillus, Apilactobacillus, Levilactobacillus, Secundilactobacillus and Lentilactobacillus. Properties of the genera are indicated below; two websites inform on the assignment of species to the novel genera.

<i>Lactobacillus delbrueckii <span style="font-style:normal;">subsp.</span> bulgaricus</i> Subspecies of bacteria and the main bacteria used for the production of yogurt

Lactobacillus delbrueckii subsp. bulgaricus is one of over 200 published species in the Lactobacillus genome complex (LGC) and is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, as well as in other processes involving naturally fermented products. It is defined as homofermentive lactic acid bacteria due to lactic acid being the single end product of its carbohydrate digestion. It is also considered a probiotic.

Probiotic microorganisms said to provide health benefits when consumed

Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut flora. Probiotics are considered generally safe to consume, but may cause bacteria-host interactions and unwanted side effects in rare cases. There is little evidence that probiotics bring the health benefits claimed for them.

<i>Lactobacillus acidophilus</i>

Lactobacillus acidophilus is a species of gram positive bacteria in the genus Lactobacillus. L. acidophilus is a homofermentative, microaerophilic species, fermenting sugars into lactic acid, and grows readily at rather low pH values and has an optimum growth temperature of around 37 °C (99 °F). L. acidophilus is found in the human and animal gastrointestinal tract and mouth. Some strains of L. acidophilus may be considered to have probiotic characteristics. These strains are commercially used in many dairy products, sometimes together with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in the production of acidophilus-type yogurt, or acidophiline. Its genome has been sequenced.

<i>Bacillus coagulans</i>

Bacillus coagulans is a lactic acid-forming bacterial species. The organism was first isolated and described as Bacillus coagulans in 1915 by B.W. Hammer at the Iowa Agricultural Experiment Station as a cause of an outbreak of coagulation in evaporated milk packed by an Iowa condensary. Separately isolated in 1935 and described as Lactobacillus sporogenes in the fifth edition of Bergey's Manual, it exhibits characteristics typical of both genera Lactobacillus and Bacillus; its taxonomic position between the families Lactobacillaceae and Bacillaceae was often debated. However, in the seventh edition of Bergey's, it was finally transferred to the genus Bacillus. DNA-based technology was used in distinguishing between the two genera of bacteria which are morphologically similar and possess similar physiological and biochemical characteristics.

Lactobacillus rhamnosus is a bacterium that originally was considered to be a subspecies of L. casei, but genetic research found it to be a species of its own. It is a short Gram-positive heterofermentative facultative anaerobic non-spore-forming rod that often appears in chains. Some strains of L. rhamnosus bacteria are being used as probiotics, and are particularly useful in treating female-related infections, most particularly very difficult to treat cases of bacterial vaginosis. The Lactobacillus rhamnosus and L. reuteri species are most commonly found in the healthy female genito-urinary tract and are most helpful to supplement in order to regain control over dysbiotic bacterial overgrowth during an active infection. L. rhamnosus sometimes is used in yogurt and dairy products such as fermented and unpasteurized milk and semi-hard cheese. While frequently considered a beneficial organism, L. rhamnosus may not be as beneficial to certain subsets of the population; in rare circumstances, especially those primarily involving weakened immune system or infants, it may cause endocarditis.

Lactic acid bacteria

Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB).

Dadiah

Dadiah (Minangkabau) or dadih (Indonesian) a traditional fermented milk popular among people of West Sumatra, Indonesia, and Malaysia is made by pouring fresh, raw, unheated, buffalo milk into a bamboo tube capped with a banana leaf and allowing it to ferment spontaneously at room temperature for two days.

<i>Streptococcus thermophilus</i>

Streptococcus thermophilus also known as Streptococcus salivarius subsp. thermophilus is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group. It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity. It is non-motile and does not form endospores. S. thermophilus is fimbriated.

Levilactobacillus brevis(previously Lactobacillus brevis) is a gram-positive, rod shaped species of lactic acid bacteria which is heterofermentative, creating CO2, lactic acid and acetic acid or ethanol during fermentation. L. brevis is the type species of the genus Levilactobacillus (previously L. brevis group), which comprises 24 species (http://www.lactobacillus.ualberta.ca/, http://www.lactobacillus.uantwerpen.be/). It can be found in many different environments, such as fermented foods, and as normal microbiota. L.brevis is found in food such as sauerkraut and pickles. It is also one of the most common causes of beer spoilage. Ingestion has been shown to improve human immune function, and it has been patented several times. Normal gut microbiotaL.brevis is found in human intestines, vagina and feces.

Lactobacillus fermentum is a Gram-positive species of bacterium in the genus Lactobacillus. It is associated with active dental caries lesions. It is also commonly found in fermenting animal and plant material. It has been found in sourdough. A few strains are considered probiotic or "friendly" bacteria in animals and at least one strain has been applied to treat urogenital infections in women. Some strains of lactobacilli formerly mistakenly classified as Lactobacillus fermentum have since been reclassified as Lactobacillus reuteri. Commercialized strains of L. fermentum used as probiotics include PCC, ME-3 and CECT5716

Kefir Fermented milk drink made from kefir grains

Kefir or kephir, is a fermented milk drink similar to a thin yogurt that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the North Caucasus, Eastern Europe and Russia, where it is prepared by inoculating cow, goat, or sheep milk with kefir grains.

<i>Bifidobacterium</i>

Bifidobacterium is a genus of gram-positive, nonmotile, often branched anaerobic bacteria. They are ubiquitous inhabitants of the gastrointestinal tract, vagina and mouth of mammals, including humans. Bifidobacteria are one of the major genera of bacteria that make up the gastrointestinal tract microbiota in mammals. Some bifidobacteria are used as probiotics.

Latilactobacillus sakei is the type species of the genus Latilactobacillus that was previously classified in the genus Lactobacillus. It is homofermentative; hexoses are metabolized via Glycolysis to lactic acid as main metabolite; pentoses are fermented via the Phosphoketolase pathway to lactic and acetic acids.

Lactobacillus paraplantarum is a rod shaped species of lactic acid bacteria first isolated from beer and human faeces. It is facultatively heterofermentative. Strain CNRZ 1885 is the type strain.

Lactobacillus mucosae is a rod shaped species of lactic acid bacteria first isolated from pig intestines. It has mucus-binding activity. The species is an obligate anaerobe, catalase-negative, doesn't form spores and is non-motile. Its type strain is S32T, and has been found to be most closely related to Lactobacillus reuteri.

<i>Lactobacillus paracasei</i>

Lactobacillus paracasei is a gram-positive, facultatively heterofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and probiotics. L. paracasei is a bacterium that operates by commensalism. It is commonly found in many human habitats such as human intestinal tracts and mouths as well as sewages, silages, and previously mentioned dairy products. The name includes morphology, a rod-shaped bacterium with a width of 2.0 to 4.0μm and length of 0.8 to 1.0μm.

Lactobacillus pontis is a rod-shaped, Gram-positive facultatively anaerobic bacterium. Along with other Lactobacillus species, it is capable of converting sugars, such as lactose, into lactic acid. Lactobacillus pontis is classified under the phylum Firmicutes, class Bacilli, and is a member of the family Lactobacillaceae and is found to be responsible for the fermentation of sourdough, along with many other Lactobacillus species. This microorganism produces lactic acid during the process of fermentation, which gives sourdough bread its characteristic sour taste.

<i>Lactobacillus bulgaricus</i> GLB44

Lactobacillus delbrueckii subsp. bulgaricus is a bacterial subspecies traditionally isolated from European yogurts. Lactobacillus bulgaricusGLB44 differs from the rest of the L. bulgaricus strains as it was isolated from the leaves of Galanthus nivalis in Bulgaria, becoming the only known strain of this subspecies that has vegan origin available as a commercial probiotic. Probiotics are health promoting bacteria which, when consumed in adequate amounts, confer a benefit on the host, normally associated with positive effects on the digestive and immune systems, and are usually prescribed during or after antibiotic treatment to alleviate the symptoms of antibiotic-associated diarrhea. Probiotics are also associated with decreasing of the risk of traveler's diarrhea. The natural habitat of the snowdrop flower are European mountainous regions. Thus, GLB44 is capable of surviving in freezing temperatures, as the snowdrop flowers between January and May in nature, when the temperatures can fall below freezing in this region. These characteristics of its natural habitat allows for GLB44 to survive in foods that are plant based and remain unaffected when stored in refrigerator temperatures.

References

  1. ↑ Zheng, Jinshui; Wittouck, Stijn; Salvetti, Elisa; Franz, Charles M.A.P.; Harris, Hugh M.B.; Mattarelli, Paola; O’Toole, Paul W.; Pot, Bruno; Vandamme, Peter; Walter, Jens; Watanabe, Koichi (2020). "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". International Journal of Systematic and Evolutionary Microbiology. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. ISSN   1466-5026. PMID   32293557.
  2. ↑ Duar, Rebbeca M.; Lin, Xiaoxi B.; Zheng, Jinshui; Martino, Maria Elena; Grenier, Théodore; Pérez-Muñoz, María Elisa; Leulier, François; Gänzle, Michael; Walter, Jens (2017). "Lifestyles in transition: evolution and natural history of the genus Lactobacillus". FEMS Microbiology Reviews. 41 (Supp_1): S27–S48. doi: 10.1093/femsre/fux030 . ISSN   0168-6445. PMID   28673043.
  3. ↑ Martino, Maria Elena; Bayjanov, Jumamurat R.; Caffrey, Brian E.; Wels, Michiel; Joncour, Pauline; Hughes, Sandrine; Gillet, Benjamin; Kleerebezem, Michiel; van Hijum, Sacha A. F. T.; Leulier, François (2016). "Nomadic lifestyle of Lactobacillus plantarum revealed by comparative genomics of 54 strains isolated from different habitats". Environmental Microbiology. 18 (12): 4974–4989. doi: 10.1111/1462-2920.13455 . ISSN   1462-2920. PMID   27422487.
  4. 1 2 Landete, José María; Rodríguez, Héctor; Curiel, José Antonio; De Las Rivas, Blanca; De Felipe, Félix López; Muñoz, Rosario (2010). "Degradation of Phenolic Compounds Found in Olive Products by Lactobacillus plantarum Strains". Olives and Olive Oil in Health and Disease Prevention. pp. 387–396. doi:10.1016/B978-0-12-374420-3.00043-7. ISBN   9780123744203.
  5. ↑ E Giraud, B Lelong and M Raimbault. 1991. Influence of pH and initial lactate concentration on the growth of Lactobacillus plantarum Applied Microbiology and Biotechnology. 36(1):96–99.
  6. ↑ Z Matejčeková et al. 2016. Characterization of the growth of Lactobacillus plantarum in milk in dependence on temperature. Acta Chimica Slovaca. 9(2)104—108.
  7. 1 2 Gänzle, M.G. (2015). "Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage". Current Opinion in Food Science. 2: 106–117. doi:10.1016/j.cofs.2015.03.001. ISSN   2214-7993.
  8. 1 2 Pedersen, Martin B.; Gaudu, Philippe; Lechardeur, Delphine; Petit, Marie-Agnès; Gruss, Alexandra (2012-04-10). "Aerobic Respiration Metabolism in Lactic Acid Bacteria and Uses in Biotechnology". Annual Review of Food Science and Technology. 3 (1): 37–58. doi:10.1146/annurev-food-022811-101255. ISSN   1941-1413. PMID   22385163.
  9. ↑ Kono, Y.; Fridovich, I. (1983). "Functional significance of manganese catalase in Lactobacillus plantarum". Journal of Bacteriology. 155 (2): 742–6. doi:10.1128/jb.155.2.742-746.1983. PMC   217745 . PMID   6874643.
  10. ↑ Wegkamp, A.; Teusink, B.; De Vos, W.M; Smid, E.J. (2010). "Development of a minimal growth medium for Lactobacillus plantarum". Letters in Applied Microbiology. 50 (1): 57–64. doi: 10.1111/j.1472-765X.2009.02752.x . PMID   19874488. S2CID   9353126.
  11. 1 2 "Lactobacillus plantarum - microbewiki". microbewiki.kenyon.edu. Retrieved 2018-05-12.
  12. ↑ Kim, Jae-Han; Block, David E.; Mills, David A. (2010). "Simultaneous consumption of pentose and hexose sugars: An optimal microbial phenotype for efficient fermentation of lignocellulosic biomass". Applied Microbiology and Biotechnology. 88 (5): 1077–1085. doi:10.1007/s00253-010-2839-1. PMC   2956055 . PMID   20838789.
  13. ↑ Nybom, Sonja M. K.; Collado, M. Carmen; Surono, Ingrid S.; Salminen, Seppo J.; Meriluoto, Jussi A. O. (2008). "Effect of Glucose in Removal of Microcystin-LR by Viable Commercial Probiotic Strains and Strains Isolated from Dadih Fermented Milk". Journal of Agricultural and Food Chemistry. 56 (10): 3714–3720. doi:10.1021/jf071835x. PMID   18459790.
  14. ↑ "Lactobacillus plantarum | Viticulture & Enology". wineserver.ucdavis.edu. Archived from the original on 2018-05-04. Retrieved 2018-05-12.
  15. ↑ Bested, Alison C.; Logan, Alan C.; Selhub, Eva M. (2013). "Intestinal microbiota, probiotics and mental health: from Metchnikoff to modern advances: Part II – contemporary contextual research". Gut Pathogens. 5 (1): 3. doi:10.1186/1757-4749-5-3. PMC   3601973 . PMID   23497633.
  16. ↑ Bixquert Jiménez, M. (2009). "Treatment of irritable bowel syndrome with probiotics: An etiopathogenic approach at last?". Revista Española de Enfermedades Digestivas. 101 (8): 553–64. doi: 10.4321/s1130-01082009000800006 . PMID   19785495.
  17. ↑ Bested, Alison C.; Logan, Alan C.; Selhub, Eva M. (2013). "Intestinal microbiota, probiotics and mental health: From Metchnikoff to modern advances: Part III – convergence toward clinical trials". Gut Pathogens. 5 (1): 4. doi:10.1186/1757-4749-5-4. PMC   3605358 . PMID   23497650.
  18. ↑ Dupont, Andrew; Richards, David M.; Jelinek, Katherine A.; Krill, Joseph; Rahimi, Erik; Ghouri, Yezaz (2014). "Systematic review of randomized controlled trials of probiotics, prebiotics, and synbiotics in inflammatory bowel disease". Clinical and Experimental Gastroenterology. 7: 473–87. doi:10.2147/CEG.S27530. PMC   4266241 . PMID   25525379.
  19. 1 2 Silvestri, G.; et al. (2014). "Early Mucosal Sensing of SIV Infection by Paneth Cells Induces IL-1β Production and Initiates Gut Epithelial Disruption". PLOS Pathogens. 10 (8): e1004311. doi:10.1371/journal.ppat.1004311. PMC   4148401 . PMID   25166758. Lay summary –Medical Xpress (August 30, 2014).
  20. ↑ CNS Cryptococcosis in HIV at eMedicine
  21. ↑ Tsuda, H.; Matsumoto, T.; Ishimi, Y. (2011). "Biotin, niacin, and pantothenic acid assay using lyophilized lactobacillus plantarum ATCC 8014". Journal of Nutritional Science and Vitaminology. 57 (6): 437–40. doi: 10.3177/jnsv.57.437 . PMID   22472287.
  22. ↑ Leblanc, J.G.; et al. (2011). "B-Group vitamin production by lactic acid bacteria - current knowledge and potential applications". Journal of Applied Microbiology. 111 (6): 1297–1309. doi:10.1111/j.1365-2672.2011.05157.x. PMID   21933312. S2CID   22065043.

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