Erucic acid utilization by Lactobacillus johnsonii N6.2

A multivariate nutritional analysis indicated that the consumption of erucic acid-rich food, a fatty acid (FA) found primarily in rapeseed and mustard oil, was positively correlated with higher counts of lactic acid bacteria (LAB). Furthermore, we showed N6.2, as well as other species of LAB tested...

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Bibliographic Details
Published in:Frontiers in microbiology 2024-11, Vol.15, p.1476958
Main Authors: Thompson, Sharon C, Beliakoff, Reagan, Garrett, Timothy J, Gonzalez, Claudio F, Lorca, Graciela L
Format: Article
Language:English
Subjects:
erucic acid
Lactobacillus johnsonii
long chain fatty acid
Microbiology
nervonic acid
probiotic
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Summary:A multivariate nutritional analysis indicated that the consumption of erucic acid-rich food, a fatty acid (FA) found primarily in rapeseed and mustard oil, was positively correlated with higher counts of lactic acid bacteria (LAB). Furthermore, we showed N6.2, as well as other species of LAB tested from the former genus, were able to efficiently use erucic acid (EA) as the source of FA. In this work, we identified significant changes induced in the FA profiles of cultured with EA as the source of FA. We performed global transcriptomics to identify genes and pathways involved in EA utilization. It was found that incorporates external fatty acids via a FakA/FakB and the pathway for phosphatidic acid synthesis. It was found that cells grown in MRS with EA (MRS-E) significantly upregulated and when compared to cells grown in standard MRS with tween 80 as the source of FA. Additionally, in MRS-E, N6.2 induced the expression of and while the expression of was constitutive during short term EA exposure. LC-MS analyses revealed that N6.2 rapidly incorporates EA and synthesizes a variety of long chain fatty acids, including the health-relevant omega-9 monounsaturated fatty acids such as nervonic and gondoic acids.
ISSN:1664-302X
1664-302X
DOI:10.3389/fmicb.2024.1476958