The protective effect of oleic acid on Lactiplantibacillus plantarum during freeze-drying
Membrane characteristics are determined by the fatty acids composition, which affects survival rates after freeze-drying. However, it is unknown which composition provides the greatest effect. In this study, we found that the addition of Tween 80 and Tween 20 significantly increased survival rates o...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-11-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023000915 |
| _version_ | 1797695786156294144 |
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| author | Yongjun Xia Yizhen Wang Jing Pu Yan Wu Zhiqiang Xiong Xin Song Hui Zhang Lianzhong Ai Guangqiang Wang |
| author_facet | Yongjun Xia Yizhen Wang Jing Pu Yan Wu Zhiqiang Xiong Xin Song Hui Zhang Lianzhong Ai Guangqiang Wang |
| author_sort | Yongjun Xia |
| collection | DOAJ |
| description | Membrane characteristics are determined by the fatty acids composition, which affects survival rates after freeze-drying. However, it is unknown which composition provides the greatest effect. In this study, we found that the addition of Tween 80 and Tween 20 significantly increased survival rates of Lactiplantibacillus plantarum, which reached a maximum of 93.1 %. Conversely, Tween 60 caused a significant decrease. We further found that the difference between the effects of adding Tween 80 and Tween 60 was the change in oleic acid contents. To verify the role of oleic acid, we used CRISPR-Cas9 to knock-out the key synthesis gene cla-er. The survival rates of L. plantarum AR113Δcla-er declined to 5.48 %. The addition of oleic acid restored the rates to those of wild type strains. Moreover, the membrane integrity and fluidity of knockout strains markedly decreased. This is the first confirmation that Tween 80 or Tween 20 increases the survival rate by increasing the content of oleic acid in the cell membrane. These findings also indicated that oleic acid in cell membranes has a substantial protective effect on L. plantarum during freeze-drying. |
| first_indexed | 2024-03-12T03:16:18Z |
| format | Article |
| id | doaj.art-a440e9a36fc74e3ea823ce6144a53006 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T03:16:18Z |
| publishDate | 2023-11-01 |
| publisher | Tsinghua University Press |
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| series | Food Science and Human Wellness |
| spelling | doaj.art-a440e9a36fc74e3ea823ce6144a530062023-09-03T14:10:25ZengTsinghua University PressFood Science and Human Wellness2213-45302023-11-0112623552361The protective effect of oleic acid on Lactiplantibacillus plantarum during freeze-dryingYongjun Xia0Yizhen Wang1Jing Pu2Yan Wu3Zhiqiang Xiong4Xin Song5Hui Zhang6Lianzhong Ai7Guangqiang Wang8Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaShanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaShanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaDepartment of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaShanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaShanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaShanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaShanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaShanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Corresponding author at: University of Shanghai for Science and Technology, 516 Jungong Road, Shanghai 200093, China.Membrane characteristics are determined by the fatty acids composition, which affects survival rates after freeze-drying. However, it is unknown which composition provides the greatest effect. In this study, we found that the addition of Tween 80 and Tween 20 significantly increased survival rates of Lactiplantibacillus plantarum, which reached a maximum of 93.1 %. Conversely, Tween 60 caused a significant decrease. We further found that the difference between the effects of adding Tween 80 and Tween 60 was the change in oleic acid contents. To verify the role of oleic acid, we used CRISPR-Cas9 to knock-out the key synthesis gene cla-er. The survival rates of L. plantarum AR113Δcla-er declined to 5.48 %. The addition of oleic acid restored the rates to those of wild type strains. Moreover, the membrane integrity and fluidity of knockout strains markedly decreased. This is the first confirmation that Tween 80 or Tween 20 increases the survival rate by increasing the content of oleic acid in the cell membrane. These findings also indicated that oleic acid in cell membranes has a substantial protective effect on L. plantarum during freeze-drying.http://www.sciencedirect.com/science/article/pii/S2213453023000915Freeze-dryingOleic AcidGene KnockoutLactiplantibacillus plantarum |
| spellingShingle | Yongjun Xia Yizhen Wang Jing Pu Yan Wu Zhiqiang Xiong Xin Song Hui Zhang Lianzhong Ai Guangqiang Wang The protective effect of oleic acid on Lactiplantibacillus plantarum during freeze-drying Food Science and Human Wellness Freeze-drying Oleic Acid Gene Knockout Lactiplantibacillus plantarum |
| title | The protective effect of oleic acid on Lactiplantibacillus plantarum during freeze-drying |
| title_full | The protective effect of oleic acid on Lactiplantibacillus plantarum during freeze-drying |
| title_fullStr | The protective effect of oleic acid on Lactiplantibacillus plantarum during freeze-drying |
| title_full_unstemmed | The protective effect of oleic acid on Lactiplantibacillus plantarum during freeze-drying |
| title_short | The protective effect of oleic acid on Lactiplantibacillus plantarum during freeze-drying |
| title_sort | protective effect of oleic acid on lactiplantibacillus plantarum during freeze drying |
| topic | Freeze-drying Oleic Acid Gene Knockout Lactiplantibacillus plantarum |
| url | http://www.sciencedirect.com/science/article/pii/S2213453023000915 |
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