Bai Juan, Pan Beibei, Luo Wei, Yang Zihan, Zhu Lin, Cheng Zhangchen, Zhao Yansheng, Zhang Jiayan, Zhu Ying, Xiao Xiang
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China.
J Food Sci. 2025 Feb;90(2):e70062. doi: 10.1111/1750-3841.70062.
Latic acid fermentation is an effective way to release the bound phenolic acids from grains dietary fiber to improve the biological effects in vivo. Previous analysis of whole genome sequencing and comparative proteomics has revealed that a sulfatase named LPMS in Lactiplantibacillus plantarum dy-1 (L. plantarum dy-1) was the potential key enzyme in promoting the release of bound phenol from barley bran dietary fiber. In this present study, we utilized gene editing technology to modify dy-1 to verify the key role of LPMS in releasing the bond phenolic acids during dy-1 fermentation. Results showed that lpms knockout and overexpression strains (dy-1-∆LPMS and dy-1-OELPMS) were successfully constructed, evidenced by the lpms gene level and sequencing. lpms editing delayed the exponential period of dy-1 growth but had little effect on the stable period. Fermented barley bran dietary fiber (FBDF) by dy-1, dy-1-∆LPMS, and dy-1-OELPMS demonstrated lower molecular weight, rougher surface morphology, looser microstructure, and decreased crystallinity, among which dy-1-∆LPMS showed the least influence. Confocal laser scanning microscope results illustrated that the colocalization between bound phenolic acids and dietary fibers was more apparent under dy-1-ΔLPMS fermentation. Furthermore, knockout of lpms significantly declined the release of bond phenolic acids, especially for the hydroxybenzoic acid derivatives, resulting in the lower antioxidant capacities (p < 0.05). In all, we confirmed that the sulfatase LPMS in L. plantarum dy-1 played great part in releasing the bond phenolic acids from barley bran dietary fiber, therefore improving the bioactivity of released phenolic acids. PRACTICAL APPLICATION: This study confirmed the sulfatase LPMS in L. plantarum dy-1 played key role in releasing the bond phenolic acids during fermentation of barley bran dietary fiber. In the future, heterologously expressed LPMSs have great potential applications in the brewing and feed industries, among others, which could increase the nutritional and commercial value of byproducts.
乳酸发酵是一种有效释放谷物膳食纤维中结合态酚酸以改善其体内生物学效应的方法。先前的全基因组测序和比较蛋白质组学分析表明，植物乳杆菌dy-1（L. plantarum dy-1）中的一种名为LPMS的硫酸酯酶是促进从大麦麸膳食纤维中释放结合态酚的潜在关键酶。在本研究中，我们利用基因编辑技术对dy-1进行改造，以验证LPMS在dy-1发酵过程中释放结合态酚酸的关键作用。结果表明，通过lpms基因水平和测序证明成功构建了lpms敲除和过表达菌株（dy-1-∆LPMS和dy-1-OELPMS）。lpms编辑延迟了dy-1生长的指数期，但对稳定期影响较小。由dy-1、dy-1-∆LPMS和dy-1-OELPMS发酵的大麦麸膳食纤维（FBDF）表现出较低的分子量、更粗糙的表面形态、更松散的微观结构和降低的结晶度，其中dy-1-∆LPMS的影响最小。共聚焦激光扫描显微镜结果表明，在dy-1-ΔLPMS发酵下，结合态酚酸与膳食纤维之间的共定位更明显。此外，lpms的敲除显著降低了结合态酚酸的释放，尤其是对羟基苯甲酸衍生物，导致抗氧化能力降低（p < 0.05）。总之，我们证实了植物乳杆菌dy-1中的硫酸酯酶LPMS在从大麦麸膳食纤维中释放结合态酚酸方面发挥了重要作用，从而提高了释放的酚酸的生物活性。实际应用：本研究证实植物乳杆菌dy-1中的硫酸酯酶LPMS在大麦麸膳食纤维发酵过程中释放结合态酚酸方面起关键作用。未来，异源表达的LPMS在酿造和饲料等行业具有巨大的潜在应用，这可能会增加副产品的营养和商业价值。
