Bio-Molecular analysis of selected food derived Lactiplantibacillus strains for CLA production reveals possibly a complex mechanism.
Biotransformation
CLA
In-silico studies
L. plantarum
LA
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
04 2022
04 2022
Historique:
received:
15
12
2021
revised:
14
02
2022
accepted:
15
02
2022
entrez:
26
3
2022
pubmed:
27
3
2022
medline:
8
4
2022
Statut:
ppublish
Résumé
Lactiplantibacillus is among the most extensively studied bacterial specie belonging to the genus Lactobacillus with proven probiotic and health promoting effects. These beneficial effects are generally strains specific but the underlying molecular mechanisms are still not fully understood. Dissecting the determinants behind probiotic topographies of this bacterium is of particular interest since it would help select strains that stand the best chance of success in clinical trials and potential industrial applications. In the current study, we have compared the oleate hydratase phylogeny of seven selected strains of L. plantarum on the basis of their sequence, physiochemical properties and 3D structures. All the strains were assessed on molecular level visualization to find out the active site residues which take part in binding with linoleic acid (LA) at the time of interactions. From the whole genome sequences, the genes responsible for conjugated linoleic acid (CLA) production were identified by Venn diagrams. Identified genes were further compared phylogenetically by MEGA X and physiochemical parameters were analyzed by utilizing ExPaSy-Protparam. The genes were further analyzed for the secondary structures using PSIPRED and tertiary structure was generated by trRosseta and SWISS-MODEL. For the analysis of molecular interactions, LA was used as a ligand and the docking was performed using AutoDock Vina. The phylogenetic analysis showed a close phylogeny of the strains with publicly available genomes. The best interaction energy with LA was observed as -6.7 kcal/mol. The bacteria perform an important role in the CLA production through LA metabolism. Oleate hydratase genes are involved in the complex mechanism of the saturated conversion of LA in to CLA. The current study provides further insights for CLA production by different strains of L. plantarum. There is an excellent opportunity for future studies to investigate different CLA production mechanisms in different bacterial strains.
Identifiants
pubmed: 35337595
pii: S0963-9969(22)00088-6
doi: 10.1016/j.foodres.2022.111031
pii:
doi:
Substances chimiques
Linoleic Acids, Conjugated
0
Linoleic Acid
9KJL21T0QJ
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
111031Informations de copyright
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