Functional Annotation of <i>Lactiplantibacillus plantarum</i> 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products
The important role of <i>Lactiplantibacillus plantarum</i> strains in improving the human mucosal and systemic immunity, preventing non-steroidal anti-provocative drug-induced reduction in T-regulatory cells, and as probiotic starter cultures in food processing has motivated in-depth mol...
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| Format: | Article |
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MDPI AG
2022-08-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/17/5399 |
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| author | Tariq Aziz Muhammad Naveed Abid Sarwar Syeda Izma Makhdoom Muhammad Saad Mughal Urooj Ali Zhennai Yang Muhammad Shahzad Manal Y. Sameeh Mashael W. Alruways Anas S. Dablool Abdulraheem Ali Almalki Abdulhakeem S. Alamri Majid Alhomrani |
| author_facet | Tariq Aziz Muhammad Naveed Abid Sarwar Syeda Izma Makhdoom Muhammad Saad Mughal Urooj Ali Zhennai Yang Muhammad Shahzad Manal Y. Sameeh Mashael W. Alruways Anas S. Dablool Abdulraheem Ali Almalki Abdulhakeem S. Alamri Majid Alhomrani |
| author_sort | Tariq Aziz |
| collection | DOAJ |
| description | The important role of <i>Lactiplantibacillus plantarum</i> strains in improving the human mucosal and systemic immunity, preventing non-steroidal anti-provocative drug-induced reduction in T-regulatory cells, and as probiotic starter cultures in food processing has motivated in-depth molecular and genomic research of these strains. The current study, building on this research concept, reveals the importance of <i>Lactiplantibacillus plantarum</i> 13-3 as a potential probiotic and bacteriocin-producing strain that helps in improving the condition of the human digestive system and thus enhances the immunity of the living beings via various extracellular proteins and exopolysaccharides. We have assessed the stability and quality of the <i>L. plantarum</i> 13-3 genome through de novo assembly and annotation through FAST-QC and RAST, respectively. The probiotic-producing components, secondary metabolites, phage prediction sites, pathogenicity and carbohydrate-producing enzymes in the genome of <i>L. plantarum</i> 13-3 have also been analyzed computationally. This study reveals that <i>L. plantarum</i> 13-3 is nonpathogenic with 218 subsystems and 32,918 qualities and five classes of sugars with several important functions. Two phage hit sites have been identified in the strain. Cyclic lactone autoinducer, terpenes, T3PKS, and RiPP-like gene clusters have also been identified in the strain evidencing its role in food processing. Combined, the non-pathogenicity and the food-processing ability of this strain have rendered this strain industrially important. The subsystem and qualities characterization provides a starting point to investigate the strain’s healthcare-related applications as well. |
| first_indexed | 2024-03-10T01:31:43Z |
| format | Article |
| id | doaj.art-81528e2105de49d39f307094c5786f20 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T01:31:43Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-81528e2105de49d39f307094c5786f202023-11-23T13:41:18ZengMDPI AGMolecules1420-30492022-08-012717539910.3390/molecules27175399Functional Annotation of <i>Lactiplantibacillus plantarum</i> 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented ProductsTariq Aziz0Muhammad Naveed1Abid Sarwar2Syeda Izma Makhdoom3Muhammad Saad Mughal4Urooj Ali5Zhennai Yang6Muhammad Shahzad7Manal Y. Sameeh8Mashael W. Alruways9Anas S. Dablool10Abdulraheem Ali Almalki11Abdulhakeem S. Alamri12Majid Alhomrani13Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 102401, ChinaDepartment of Biotechnology, Faculty of Life Sciences, University of Central Punjab, Lahore 54590, PakistanBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 102401, ChinaDepartment of Biotechnology, Faculty of Life Sciences, University of Central Punjab, Lahore 54590, PakistanDepartment of Biotechnology, Faculty of Life Sciences, University of Central Punjab, Lahore 54590, PakistanDepartment of Biotechnology, Faculty of Life Sciences, University of Central Punjab, Lahore 54590, PakistanBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 102401, ChinaInstitute of Basic Medical Sciences, Khyber Medical University, Peshawar 25124, PakistanChemistry Department, Faculty of Applied Sciences, Al-Leith University College, Umm Al-Qura University, Makkah 24831, Saudi ArabiaDepartment of Clinical Laboratory Sciences, College of Applied Medical Sciences, Shaqra University, Shaqra 15273, Saudi ArabiaDepartment of Public Health, Health Sciences College Al-Leith, Umm Al-Qura University, Makkah al-Mukarramah 24382, Saudi ArabiaDepartment of Clinical Laboratory Sciences, The Faculty of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi ArabiaDepartment of Clinical Laboratory Sciences, The Faculty of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi ArabiaDepartment of Clinical Laboratory Sciences, The Faculty of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi ArabiaThe important role of <i>Lactiplantibacillus plantarum</i> strains in improving the human mucosal and systemic immunity, preventing non-steroidal anti-provocative drug-induced reduction in T-regulatory cells, and as probiotic starter cultures in food processing has motivated in-depth molecular and genomic research of these strains. The current study, building on this research concept, reveals the importance of <i>Lactiplantibacillus plantarum</i> 13-3 as a potential probiotic and bacteriocin-producing strain that helps in improving the condition of the human digestive system and thus enhances the immunity of the living beings via various extracellular proteins and exopolysaccharides. We have assessed the stability and quality of the <i>L. plantarum</i> 13-3 genome through de novo assembly and annotation through FAST-QC and RAST, respectively. The probiotic-producing components, secondary metabolites, phage prediction sites, pathogenicity and carbohydrate-producing enzymes in the genome of <i>L. plantarum</i> 13-3 have also been analyzed computationally. This study reveals that <i>L. plantarum</i> 13-3 is nonpathogenic with 218 subsystems and 32,918 qualities and five classes of sugars with several important functions. Two phage hit sites have been identified in the strain. Cyclic lactone autoinducer, terpenes, T3PKS, and RiPP-like gene clusters have also been identified in the strain evidencing its role in food processing. Combined, the non-pathogenicity and the food-processing ability of this strain have rendered this strain industrially important. The subsystem and qualities characterization provides a starting point to investigate the strain’s healthcare-related applications as well.https://www.mdpi.com/1420-3049/27/17/5399<i>Lactiplantibacillus plantarum</i> 13-3functional annotationprobioticstarter culturewhole genomefood safety |
| spellingShingle | Tariq Aziz Muhammad Naveed Abid Sarwar Syeda Izma Makhdoom Muhammad Saad Mughal Urooj Ali Zhennai Yang Muhammad Shahzad Manal Y. Sameeh Mashael W. Alruways Anas S. Dablool Abdulraheem Ali Almalki Abdulhakeem S. Alamri Majid Alhomrani Functional Annotation of <i>Lactiplantibacillus plantarum</i> 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products Molecules <i>Lactiplantibacillus plantarum</i> 13-3 functional annotation probiotic starter culture whole genome food safety |
| title | Functional Annotation of <i>Lactiplantibacillus plantarum</i> 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products |
| title_full | Functional Annotation of <i>Lactiplantibacillus plantarum</i> 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products |
| title_fullStr | Functional Annotation of <i>Lactiplantibacillus plantarum</i> 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products |
| title_full_unstemmed | Functional Annotation of <i>Lactiplantibacillus plantarum</i> 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products |
| title_short | Functional Annotation of <i>Lactiplantibacillus plantarum</i> 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products |
| title_sort | functional annotation of i lactiplantibacillus plantarum i 13 3 as a potential starter probiotic involved in the food safety of fermented products |
| topic | <i>Lactiplantibacillus plantarum</i> 13-3 functional annotation probiotic starter culture whole genome food safety |
| url | https://www.mdpi.com/1420-3049/27/17/5399 |
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