Lactobacillus plantarum: Difference between revisions
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==Genome structure== | ==Genome structure== | ||
In 2003, Michiel Kleerebezem mapped out the complete genome of ''Lactobacillus plantarum'' WCFS1. ''Lactobacillus plantarum'' strain WCFS1 is known to have 3,308,274 base pairs and contains 3,052 protein-encoding genes as well as three plasmids (1,917-bp, 2,365-bp, and 36,069-bp,) which accounts for its high adaptability. The G+C content of the chromosome is 44.5%, but the plasmids contain slightly less G+C content. [http://www.pnas.org/content/100/4/1990.full 1] | In 2003, Michiel Kleerebezem mapped out the complete [[genome]] of ''Lactobacillus plantarum'' WCFS1. ''Lactobacillus plantarum'' [[strain]] WCFS1 is known to have 3,308,274 base pairs and contains 3,052 protein-encoding genes as well as three [[plasmids]] (1,917-bp, 2,365-bp, and 36,069-bp,) which accounts for its high adaptability. The G+C content of the [[chromosome]] is 44.5%, but the plasmids contain slightly less G+C content. [http://www.pnas.org/content/100/4/1990.full 1] | ||
==Cell structure and metabolism== | ==Cell structure and metabolism== | ||
''Lactobacillus plantarum'' is a gram positive, rod-shaped, organotrophic, bacteria often called lactic acid bacteria because it gets most of its energy from converting glucose to lactate via homolactic and heterolactic fermentation. Homolactic fermentation uses the EMP pathway and | ''Lactobacillus plantarum'' is a [[gram positive]], [[rod-shaped]], [[organotrophic]], [[bacteria]] often called lactic acid bacteria because it gets most of its energy from converting glucose to lactate via homolactic and heterolactic fermentation. [[Homolactic fermentation]] uses the [[EMP pathway]] and h[[eterolactic fermentation]] uses the [[phosphoketolase pathway]]. Therefore, ''L. plantarum'' is a [[facultative]] heterofermentative [[lactobacilli]]. [http://microbewiki.kenyon.edu/index.php/Lactobacillus 2] [http://www.pnas.org/content/100/4/1990.full 1] | ||
==Ecology== | ==Ecology== | ||
''Lactobacillus plantarum'' is a highly adaptive bacteria that can survive at temperatures between 1º to 60º Celsius. ''L. plantarum'' is found in fermented foods including yogurt, cheese, | ''Lactobacillus plantarum'' is a highly adaptive bacteria that can survive at temperatures between 1º to 60º Celsius. ''L. plantarum'' is found in fermented foods including yogurt, cheese, kimchee and is also found in animal [[GI tracts]], human saliva, and plants. [http://www.ebi.ac.uk/2can/genomes/bacteria/Lactobacillus_plantarum.html 3] [http://lwicker.myweb.uga.edu/kimchee.htm 4] [http://www.pnas.org/content/100/4/1990.full 1] | ||
<gallery> | <gallery> | ||
Image:Yogurt.jpg|Frozen Yogurt | Image:Yogurt.jpg|Frozen Yogurt | ||
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==Pathology== | ==Pathology== | ||
''Lactobacillus plantarum'' 299v is actually considered to be a probiotic. Due to its ability to survive in the human GI tract for >6 days, ''L. plantarum'' 299v can inhibit the growth of other harmful bacteria such as ''E. coli'' in the host after contaminated meat consumption. ''L. plantarum'' 299v is found in various fermented foods such as yogurt, cheese, | ''Lactobacillus plantarum'' 299v is actually considered to be a [[probiotic]]. Due to its ability to survive in the human GI tract for >6 days, ''L. plantarum'' 299v can inhibit the growth of other harmful bacteria such as ''[[E. coli]]'' in the host after contaminated meat consumption. ''L. plantarum'' 299v is found in various fermented foods such as yogurt, cheese, kimchee, and is recommended to be consumed regularly to support the [[immune system]]. In addition, the ability of ''L. plantarum'' 299v to produce lactic acid helps maintain healthy, low pH levels of the GI tract. [http://www.pnas.org/content/100/4/1990.full 1] [http://www.ebi.ac.uk/2can/genomes/bacteria/Lactobacillus_plantarum.html 3] [http://lwicker.myweb.uga.edu/kimchee.htm 4] | ||
==Applications to Biotechnology== | ==Applications to Biotechnology== | ||
In 2004, Jean-Marie Perrier-Cornet discovered a way to control food fermentation by using ''Lactobacillus plantarum'', a common food bacteria with resistance to a good range of temperature, pressure, and pH level. A cold pasteurization method without freezing the food and thus altering the composition of the food is a new technology of interest to the food industry. Perrier-Cornet found optimization of the procedure when pasteurizing ''L. plantarum'' for 10 min at temperatures between −20 and 25 °C and pressure between 100 and 350 MPa. [http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T3C-4DS814C-4&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=d553372dfbc5d3db2288cf2b62039f08 5] | In 2004, Jean-Marie Perrier-Cornet discovered a way to control food fermentation by using ''Lactobacillus plantarum'', a common food bacteria with resistance to a good range of [[temperature]], [[pressure]], and [[pH level]]. A cold [[pasteurization]] method without freezing the food and thus altering the composition of the food is a new technology of interest to the food industry. Perrier-Cornet found optimization of the procedure when pasteurizing ''L. plantarum'' for 10 min at temperatures between −20 and 25 °C and pressure between 100 and 350 MPa. [http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T3C-4DS814C-4&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=d553372dfbc5d3db2288cf2b62039f08 5] | ||
==Current Research== | ==Current Research== | ||
In 2006, Michael Schultz studied the effects of treatment with ''Lactobacillus plantarum'' on immunodeficient mice prone to the development of colitis. The study found that ''L. plantarum'' administered orally with water to interleukin-10 | In 2006, Michael Schultz studied the effects of treatment with ''Lactobacillus plantarum'' on immunodeficient mice prone to the development of [[colitis]]. The study found that ''L. plantarum'' administered orally with water to [[interleukin-10]] deficient mice produced significant results of reduced immune-mediated colitis. This suggests that ''L. plantarum'' has the potential to be used against clinical [[inflammatory bowel disease]]. [http://www3.interscience.wiley.com/cgi-bin/fulltext/113522146/HTMLSTART 6] | ||
==References== | ==References== | ||
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Genome structure
In 2003, Michiel Kleerebezem mapped out the complete genome of Lactobacillus plantarum WCFS1. Lactobacillus plantarum strain WCFS1 is known to have 3,308,274 base pairs and contains 3,052 protein-encoding genes as well as three plasmids (1,917-bp, 2,365-bp, and 36,069-bp,) which accounts for its high adaptability. The G+C content of the chromosome is 44.5%, but the plasmids contain slightly less G+C content. 1
Cell structure and metabolism
Lactobacillus plantarum is a gram positive, rod-shaped, organotrophic, bacteria often called lactic acid bacteria because it gets most of its energy from converting glucose to lactate via homolactic and heterolactic fermentation. Homolactic fermentation uses the EMP pathway and heterolactic fermentation uses the phosphoketolase pathway. Therefore, L. plantarum is a facultative heterofermentative lactobacilli. 2 1
Ecology
Lactobacillus plantarum is a highly adaptive bacteria that can survive at temperatures between 1º to 60º Celsius. L. plantarum is found in fermented foods including yogurt, cheese, kimchee and is also found in animal GI tracts, human saliva, and plants. 3 4 1
Frozen Yogurt
Cheese
Kimchee
Human GI Tract
Pathology
Lactobacillus plantarum 299v is actually considered to be a probiotic. Due to its ability to survive in the human GI tract for >6 days, L. plantarum 299v can inhibit the growth of other harmful bacteria such as E. coli in the host after contaminated meat consumption. L. plantarum 299v is found in various fermented foods such as yogurt, cheese, kimchee, and is recommended to be consumed regularly to support the immune system. In addition, the ability of L. plantarum 299v to produce lactic acid helps maintain healthy, low pH levels of the GI tract. 1 3 4
Applications to Biotechnology
In 2004, Jean-Marie Perrier-Cornet discovered a way to control food fermentation by using Lactobacillus plantarum, a common food bacteria with resistance to a good range of temperature, pressure, and pH level. A cold pasteurization method without freezing the food and thus altering the composition of the food is a new technology of interest to the food industry. Perrier-Cornet found optimization of the procedure when pasteurizing L. plantarum for 10 min at temperatures between −20 and 25 °C and pressure between 100 and 350 MPa. 5
Current Research
In 2006, Michael Schultz studied the effects of treatment with Lactobacillus plantarum on immunodeficient mice prone to the development of colitis. The study found that L. plantarum administered orally with water to interleukin-10 deficient mice produced significant results of reduced immune-mediated colitis. This suggests that L. plantarum has the potential to be used against clinical inflammatory bowel disease. 6
References
- Michiel Kleerebezem, Jos Boekhorst, Richard van Kranenburg, Douwe Molenaar, Oscar P. Kuipers, Rob Leer, Renato Tarchini, Sander A. Peters, Hans M. Sandbrink, Mark W. E. J. Fiers, Willem Stiekema, René M. Klein Lankhorst, Peter A. Bron, Sally M. Hoffer, Masja N. Nierop Groot, Robert Kerkhoven, Maaike de Vries, Björn Ursing, Willem M. de Vos*, and Roland J. Siezen. (2003). Complete genome sequence of Lactobacillus plantarum WCFS1. Proceedings of the National Academy of Sciences, 100 (4), 1990-1995.
- http://microbewiki.kenyon.edu/index.php/Lactobacillus
- http://www.ebi.ac.uk/2can/genomes/bacteria/Lactobacillus_plantarum.html
- http://lwicker.myweb.uga.edu/kimchee.htm
- Jean-Marie Perrier-Cornet, Sandra Tapin, Serenella Gaeta and Patrick Gervais. (2004). High-pressure inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum at subzero temperatures. Journal of Biotechnology, 115 (4), 405-412.
- Michael Schultz , Claudia Veltkamp , Levinus A. Dieleman , Wetonia B. Grenther , Pricilla B. Wyrick , Susan L. Tonkonogy , R. Balfour Sartor, M.D. (2006). Lactobacillus plantarum 299V in the treatment and prevention of spontaneous colitis in interleukin-10-deficient mice. Wiley Interscience, 8 (2), 71-80
- http://www.informaworld.com/smpp/content~content=a909390026~db=all~jumptype=rss