Parlindungan Elvina, Jones Oliver A H
Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research, 31 Biopolis Way, Singapore, 138669, Singapore.
School of Science, Australian Centre for Research On Separation Science (ACROSS), RMIT University, PO Box 71, Bundoora, VIC, 3083, Australia.
Metabolomics. 2023 Nov 24;19(12):99. doi: 10.1007/s11306-023-02062-2.
Lactic Acid Bacteria (LAB) are commonly used as starter cultures, probiotics, to produce lactic acid and other useful compounds, and even as natural preservatives. For use in any food product however, LAB need to survive the various stresses they encounter in the environment and during processing. Understanding these mechanisms may enable direction of LAB biochemistry with potential beneficial impact for the food industry.
To give an overview of the use of LAB in the food industry and then generate a deeper biochemical understanding of LAB stress response mechanisms via metabolomics, and methods of screening for robust strains of LAB.
Uses of LAB in food products were assessed and factors which contribute to survival and tolerance in LAB investigated. Changes in the metabolic profiles of LAB exposed to stress were found to be associated with carbohydrates, amino acids and fatty acid levels and these changes were proposed to be a result of the bacteria trying to maintain cellular homeostasis in response to external conditions and minimise cellular damage from reactive oxygen species. This correlates with morphological analysis which shows that LAB can undergo cell elongation and shortening, as well as thinning and thickening of cell membranes, when exposed to stress. It is proposed that these innate strategies can be utilised to minimise negative effects caused by stress through selection of intrinsically robust strains, genetic modification and/or prior exposure to sublethal stress. This work demonstrates the utility of metabolomics to the food industry.
乳酸菌（LAB）通常用作发酵剂、益生菌，用于生产乳酸和其他有用化合物，甚至用作天然防腐剂。然而，要用于任何食品中，乳酸菌需要在其在环境和加工过程中遇到的各种压力下存活。了解这些机制可能有助于引导乳酸菌生物化学发展，对食品工业产生潜在的有益影响。
概述乳酸菌在食品工业中的应用，然后通过代谢组学对乳酸菌应激反应机制产生更深入的生化理解，以及筛选强壮乳酸菌菌株的方法。
评估了乳酸菌在食品中的用途，并研究了有助于乳酸菌存活和耐受的因素。发现暴露于压力下的乳酸菌代谢谱变化与碳水化合物、氨基酸和脂肪酸水平有关，这些变化被认为是细菌为响应外部条件试图维持细胞内稳态并将活性氧对细胞的损伤降至最低的结果。这与形态学分析相关，形态学分析表明，乳酸菌在暴露于压力时会经历细胞伸长和缩短，以及细胞膜变薄和变厚。有人提出，这些固有策略可用于通过选择内在强壮的菌株、基因改造和/或预先暴露于亚致死压力来最小化压力造成的负面影响。这项工作证明了代谢组学对食品工业的实用性。
