Screening and Spontaneous Mutation of Pickle-Derived <i>Lactobacillus plantarum</i> with Overproduction of Riboflavin, Related Mechanism, and Food Application
Riboflavin, also known as vitamin B2, plays an important role in human cell metabolism and participates in various redox reactions and in energy utilization. In this study, 90 riboflavin-producing lactic acid bacteria (LAB) were screened out from pickle juices. The yields of riboflavin in these LAB...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/1/88 |
| _version_ | 1811333504218169344 |
|---|---|
| author | Ying-Ying Ge Jia-Rong Zhang Harold Corke Ren-You Gan |
| author_facet | Ying-Ying Ge Jia-Rong Zhang Harold Corke Ren-You Gan |
| author_sort | Ying-Ying Ge |
| collection | DOAJ |
| description | Riboflavin, also known as vitamin B2, plays an important role in human cell metabolism and participates in various redox reactions and in energy utilization. In this study, 90 riboflavin-producing lactic acid bacteria (LAB) were screened out from pickle juices. The yields of riboflavin in these LAB were about 0.096−0.700 mg/L, and one strain, <i>Lactobacillus plantarum</i> RYG-YYG-9049, was found to produce the highest riboflavin content. Next, roseoflavin was used to induce the spontaneous mutation of RYG-YYG-9049, and selected roseoflavin-resistant colonies generally produced higher riboflavin contents, ranging from 1.013 to 2.332 mg/L. The No. 10 mutant, <i>L. plantarum</i> RYG-YYG-9049-M10, had the highest riboflavin content. Next, the molecular mechanism of enhancing riboflavin production in RYG-YYG-9049-M10 was explored, leading to the finding that roseoflavin treatment did not change the <i>rib</i> operons including the <i>ribA</i>, <i>ribB</i>, <i>ribC</i>, <i>ribH</i>, and <i>ribG</i> genes. Unexpectedly, however, this mechanism did induce an insertion of a 1059-bp DNA fragment in the upstream regulatory region of the <i>rib</i> operon, as compared to the wild-type RYG-YYG-9049. To the best of our knowledge, this is the first report that roseoflavin could induce an insertion of DNA fragment in LAB to increase riboflavin content, representing a new mutation type that is induced by roseoflavin. Finally, in order to fortify riboflavin content in soymilk, RYG-YYG-9049 and RYG-YYG-9049-M10 were used to ferment soymilk, and several fermentation parameters were optimized to obtain the fermented soymilk with riboflavin contents of up to 2.920 mg/L. In general, roseoflavin induction is an economical and feasible biotechnological strategy to induce riboflavin-overproducing LAB, and this strategy can be used to develop LAB-fermented functional foods that are rich in riboflavin. |
| first_indexed | 2024-04-13T16:53:49Z |
| format | Article |
| id | doaj.art-2666ffac3535463ba5440d04516e5e06 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-13T16:53:49Z |
| publishDate | 2020-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2666ffac3535463ba5440d04516e5e062022-12-22T02:38:52ZengMDPI AGFoods2304-81582020-01-01918810.3390/foods9010088foods9010088Screening and Spontaneous Mutation of Pickle-Derived <i>Lactobacillus plantarum</i> with Overproduction of Riboflavin, Related Mechanism, and Food ApplicationYing-Ying Ge0Jia-Rong Zhang1Harold Corke2Ren-You Gan3Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaDepartment of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaDepartment of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaDepartment of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaRiboflavin, also known as vitamin B2, plays an important role in human cell metabolism and participates in various redox reactions and in energy utilization. In this study, 90 riboflavin-producing lactic acid bacteria (LAB) were screened out from pickle juices. The yields of riboflavin in these LAB were about 0.096−0.700 mg/L, and one strain, <i>Lactobacillus plantarum</i> RYG-YYG-9049, was found to produce the highest riboflavin content. Next, roseoflavin was used to induce the spontaneous mutation of RYG-YYG-9049, and selected roseoflavin-resistant colonies generally produced higher riboflavin contents, ranging from 1.013 to 2.332 mg/L. The No. 10 mutant, <i>L. plantarum</i> RYG-YYG-9049-M10, had the highest riboflavin content. Next, the molecular mechanism of enhancing riboflavin production in RYG-YYG-9049-M10 was explored, leading to the finding that roseoflavin treatment did not change the <i>rib</i> operons including the <i>ribA</i>, <i>ribB</i>, <i>ribC</i>, <i>ribH</i>, and <i>ribG</i> genes. Unexpectedly, however, this mechanism did induce an insertion of a 1059-bp DNA fragment in the upstream regulatory region of the <i>rib</i> operon, as compared to the wild-type RYG-YYG-9049. To the best of our knowledge, this is the first report that roseoflavin could induce an insertion of DNA fragment in LAB to increase riboflavin content, representing a new mutation type that is induced by roseoflavin. Finally, in order to fortify riboflavin content in soymilk, RYG-YYG-9049 and RYG-YYG-9049-M10 were used to ferment soymilk, and several fermentation parameters were optimized to obtain the fermented soymilk with riboflavin contents of up to 2.920 mg/L. In general, roseoflavin induction is an economical and feasible biotechnological strategy to induce riboflavin-overproducing LAB, and this strategy can be used to develop LAB-fermented functional foods that are rich in riboflavin.https://www.mdpi.com/2304-8158/9/1/88vitamin b2<i>lactobacillus</i>pickle juiceroseoflavin mutationfermented soymilk |
| spellingShingle | Ying-Ying Ge Jia-Rong Zhang Harold Corke Ren-You Gan Screening and Spontaneous Mutation of Pickle-Derived <i>Lactobacillus plantarum</i> with Overproduction of Riboflavin, Related Mechanism, and Food Application Foods vitamin b2 <i>lactobacillus</i> pickle juice roseoflavin mutation fermented soymilk |
| title | Screening and Spontaneous Mutation of Pickle-Derived <i>Lactobacillus plantarum</i> with Overproduction of Riboflavin, Related Mechanism, and Food Application |
| title_full | Screening and Spontaneous Mutation of Pickle-Derived <i>Lactobacillus plantarum</i> with Overproduction of Riboflavin, Related Mechanism, and Food Application |
| title_fullStr | Screening and Spontaneous Mutation of Pickle-Derived <i>Lactobacillus plantarum</i> with Overproduction of Riboflavin, Related Mechanism, and Food Application |
| title_full_unstemmed | Screening and Spontaneous Mutation of Pickle-Derived <i>Lactobacillus plantarum</i> with Overproduction of Riboflavin, Related Mechanism, and Food Application |
| title_short | Screening and Spontaneous Mutation of Pickle-Derived <i>Lactobacillus plantarum</i> with Overproduction of Riboflavin, Related Mechanism, and Food Application |
| title_sort | screening and spontaneous mutation of pickle derived i lactobacillus plantarum i with overproduction of riboflavin related mechanism and food application |
| topic | vitamin b2 <i>lactobacillus</i> pickle juice roseoflavin mutation fermented soymilk |
| url | https://www.mdpi.com/2304-8158/9/1/88 |
| work_keys_str_mv | AT yingyingge screeningandspontaneousmutationofpicklederivedilactobacillusplantarumiwithoverproductionofriboflavinrelatedmechanismandfoodapplication AT jiarongzhang screeningandspontaneousmutationofpicklederivedilactobacillusplantarumiwithoverproductionofriboflavinrelatedmechanismandfoodapplication AT haroldcorke screeningandspontaneousmutationofpicklederivedilactobacillusplantarumiwithoverproductionofriboflavinrelatedmechanismandfoodapplication AT renyougan screeningandspontaneousmutationofpicklederivedilactobacillusplantarumiwithoverproductionofriboflavinrelatedmechanismandfoodapplication |