益生菌乳酸菌的基因组研究

T. Klaenhammer, Andrea Azcarate Peril, R. Barrangou, T. Duong, E. Altermann
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引用次数: 5

摘要

乳酸菌是革兰氏阳性发酵微生物,主要以其作为发酵剂和益生菌而闻名。食品工业是世界上最大的制造业之一,最近的趋势是在功能性食品中迅速扩大益生菌培养物的使用。随着基因组科学的出现,长双歧杆菌、约氏乳杆菌、植物乳杆菌、发酵乳杆菌和干酪乳杆菌的全基因组序列的出现,对乳酸菌的理解和控制正在发生革命性的变化。DNA序列信息的爆炸,伴随着核酸和蛋白质分析的生物信息学工具的发展,现在可以快速表征乳酸菌在整个基因组中的基因组内容和表达谱。比较基因组学已经揭示了菌株、物种和属之间的重要相似性和差异性,并可能确定益生菌乳酸菌有益特性的关键遗传特征。乳酸菌的实用基因组学有望建立遗传景观,将基因型与理想表型相关联,建立菌株选择的遗传标准,通过应激预处理提高培养稳定性,为代谢工程提供机会,并揭示益生菌在各种食物中有益活动的机制基础。本报告将研究益生菌乳酸菌培养物的基因组内容,与最近出现的乳酸菌基因组进行比较。此外,全基因组微阵列的表达谱分析将用于说明生物制造、发酵和胃肠道过程中遇到的环境条件如何影响基因表达和培养功能。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Genomic Perspectives on Probiotic Lactic Acid Bacteria
The lactic acid bacteria are Gram-positive fermentative microorganisms known primarily for their roles as starter cultures and probiotics. The food industry represents one of the largest manufacturing industries in the world and recent trends are rapidly expanding the use of probiotic cultures within functional foods. Understanding and control of lactic acid bacteria is now being revolutionized by genomic sciences and the appearance of the complete genome sequences for Bifidobacterium longum, Lactobacillus johnsonii, Lactobacillus plantarum, and draft sequences for Lactobacillus gasseri and Lactobacillus casei. This explosion of DNA sequence information, accompanied by the development of bioinformatic tools for nucleic acid and protein analysis, now allows rapid characterization of the lactic acid bacteria for their genomic content and expression profiles across the entire genome. Comparative genomics has already revealed important similarities and differences in strains, species, and genera and will likely identify key genetic features responsible for the beneficial properties ascribed to probiotic lactic acid bacteria. Practical genomics for the lactic acid bacteria promises to establish the genetic landscape, correlate genotypes with desirable phenotypes, establish genetic criteria for strain selection, improve culture stability by stress preconditioning, provide opportunities for metabolic engineering, and uncover a mechanistic basis for the beneficial activities of probiotics when delivered in various foods. This presentation will examine the genomic content of probiotic Lactobacillus cultures, compared to those lactic acid bacterial genomes that have appeared recently. In addition, expression profiling by whole genome microarrays will be used to illustrate how environmental conditions encountered during biomanufacturing, fermentation, and the gastrointestinal tract can impact gene expression and culture functionality.
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