Genomic Analysis for Antioxidant Property of Lactobacillus plantarum FLPL05 from Chinese Longevity People
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Genomic Analysis for Antioxidant Property of Lactobacillus plantarum FLPL05 from Chinese Longevity People Xiaomin Yu 1 & Yijuan Li 1 & Qinglong Wu 2 & Nagendra P. Shah 3 & Hua Wei 1 & Feng Xu 1
# Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Antioxidant activity is one of the important probiotic characteristics for lactic acid bacteria including Lactobacillus plantarum, which is used for food fermentation or as a probiotic supplement. L. plantarum FLPL05 is a novel strain originally isolated from a healthy elderly individual of longevity. The organism has been demonstrated to exhibit high antioxidant property. However, there are limited genomic insights into the antioxidant properties of this organism. In this study, we performed whole-genome analysis regarding its antioxidant property. L. plantarum FLPL05 exhibited higher antioxidant activity compared with that of L. plantarum strains ATCC14917, ATCC8014, and WCFS1. The antioxidant capacity of L. plantarum FLPL05 was genetically linked to its antioxidant system, i.e., glutathione and thioredoxin involved in global regulation of defense against hydrogen peroxide challenge. L. plantarum FLPL05 was further examined for its antioxidant potential in D-Gal-induced aging mice and exhibited a significant increase in the activity of serum glutathione peroxidase (GSH-PX) and a decrease in the level of malondialdehyde (MDA). Moreover, our analyses exhibited a complete gene cluster including plnA, plnB, plnC, plnD, plnE, plnF, plnG, plnH, plnI, plnJ, plnK, plnM, plnN, plnO, plnP, plnQ, plnST, plnU, plnV, plnW, plnX, and plnY for production of bacteriocin. Our results suggest that L. plantarum FLPL05 could be a probiotic candidate. Keywords Lactobacillus plantarum . Complete genome analysis . Antioxidant activity . D-Galactose-induced aging mice
Introduction Probiotics are defined as the organisms that confer a health benefit on the host when administered as viable cells in adequate amounts [1]. As the most diverse probiotic genus, Lactobacillus spp. is frequently used in food fermentation [2] or as a dietary supplement [3]. Many Lactobacillus species including Lactobacillus plantarum are able to survive in various ecological niches, i.e., milk, meat, vegetable, and gastrointestinal tract, and have demonstrated several probiotic Electronic supplementary material The online version of this article (https://doi.org/10.1007/s12602-020-09704-0) contains supplementary material, which is available to authorized users. * Feng Xu [email protected] 1
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People’s Republic of China
2
Department of Pathology and Immunology, Baylor College of Medicine, Houston, TX 77030, USA
3
Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China
properties [4–6]. More interestingly, the antioxidant property of L. plantarum is associated with different modes of action in the food matrix or gastrointestinal tract. Str
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