New insights into the molecular effects and probiotic properties of Lactobacillus pentosus pre-adapted to edible oils

Esther Alonso García, Beatriz Pérez Montoro, Nabil Benomar, Sonia Castillo-Gutiérrez, María D. Estudillo-Martínez, Charles W. Knapp, Hikmate Abriouel

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

In this study, the survival and growth of seven probiotic Lactobacillus pentosus strains isolated from Aloreña green table olives in the presence of vegetable-based edible oils (i.e., sunflower, olive, linseed, soy, corn, almond and argan) and mint essential oil were determined for the first time. Slight decreases in bacterial viability were observed depending on the strain and oil exposure, mainly mint essential oil. However, pre-adaptating the strains to the corresponding oils significantly increased their cell viabilities. As such, this study examined whether pre-adaptating probiotic L. pentosus strains with oils will constitute a new strategy to increase stress resistance, e.g., acids (pH 1.5) or bile (up to 3.6%) in food production and/or during digestion, and improve functional probiotic properties. Improvements in stress resistance (acidic and bile conditions) were noticed in some pre-adapted strains with oils; further, pre-adaptations with olive, argan, sunflower and linseed oils induced gene expression (e.g., fus, rpsL, pgm, groEL, enol and prep) for moonlighting proteins involved in several stress responses and other functions. As such, pre-adaptation with vegetable edible oils may represent a novel approach for manufacturing probiotic products by improving the stability of bacteria during industrial processes that would otherwise reduce their viability and functionality.

LanguageEnglish
Pages153-162
Number of pages10
JournalFood Science and Technology
Volume109
Early online date10 Apr 2019
DOIs
Publication statusPublished - 31 Jul 2019

Fingerprint

Lactobacillus pentosus
probiotics
Probiotics
Oils and fats
Oils
Mints
Mentha
oils
oil
Vegetables
Olea
Volatile Oils
mint
Bile
bile
sunflower oil
stress tolerance
stress resistance
Acid resistance
Linseed Oil

Keywords

  • Lactobacillus pentosus
  • probiotics
  • vegetable edible oils
  • sub-lethal stress
  • qRT-PCR

Cite this

Alonso García, E., Pérez Montoro, B., Benomar, N., Castillo-Gutiérrez, S., Estudillo-Martínez, M. D., Knapp, C. W., & Abriouel, H. (2019). New insights into the molecular effects and probiotic properties of Lactobacillus pentosus pre-adapted to edible oils. Food Science and Technology , 109, 153-162. https://doi.org/10.1016/j.lwt.2019.04.028
Alonso García, Esther ; Pérez Montoro, Beatriz ; Benomar, Nabil ; Castillo-Gutiérrez, Sonia ; Estudillo-Martínez, María D. ; Knapp, Charles W. ; Abriouel, Hikmate. / New insights into the molecular effects and probiotic properties of Lactobacillus pentosus pre-adapted to edible oils. In: Food Science and Technology . 2019 ; Vol. 109. pp. 153-162.
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Alonso García, E, Pérez Montoro, B, Benomar, N, Castillo-Gutiérrez, S, Estudillo-Martínez, MD, Knapp, CW & Abriouel, H 2019, 'New insights into the molecular effects and probiotic properties of Lactobacillus pentosus pre-adapted to edible oils' Food Science and Technology , vol. 109, pp. 153-162. https://doi.org/10.1016/j.lwt.2019.04.028

New insights into the molecular effects and probiotic properties of Lactobacillus pentosus pre-adapted to edible oils. / Alonso García, Esther; Pérez Montoro, Beatriz; Benomar, Nabil; Castillo-Gutiérrez, Sonia; Estudillo-Martínez, María D.; Knapp, Charles W.; Abriouel, Hikmate.

In: Food Science and Technology , Vol. 109, 31.07.2019, p. 153-162.

Research output: Contribution to journalArticle

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AU - Alonso García, Esther

AU - Pérez Montoro, Beatriz

AU - Benomar, Nabil

AU - Castillo-Gutiérrez, Sonia

AU - Estudillo-Martínez, María D.

AU - Knapp, Charles W.

AU - Abriouel, Hikmate

PY - 2019/7/31

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N2 - In this study, the survival and growth of seven probiotic Lactobacillus pentosus strains isolated from Aloreña green table olives in the presence of vegetable-based edible oils (i.e., sunflower, olive, linseed, soy, corn, almond and argan) and mint essential oil were determined for the first time. Slight decreases in bacterial viability were observed depending on the strain and oil exposure, mainly mint essential oil. However, pre-adaptating the strains to the corresponding oils significantly increased their cell viabilities. As such, this study examined whether pre-adaptating probiotic L. pentosus strains with oils will constitute a new strategy to increase stress resistance, e.g., acids (pH 1.5) or bile (up to 3.6%) in food production and/or during digestion, and improve functional probiotic properties. Improvements in stress resistance (acidic and bile conditions) were noticed in some pre-adapted strains with oils; further, pre-adaptations with olive, argan, sunflower and linseed oils induced gene expression (e.g., fus, rpsL, pgm, groEL, enol and prep) for moonlighting proteins involved in several stress responses and other functions. As such, pre-adaptation with vegetable edible oils may represent a novel approach for manufacturing probiotic products by improving the stability of bacteria during industrial processes that would otherwise reduce their viability and functionality.

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KW - probiotics

KW - vegetable edible oils

KW - sub-lethal stress

KW - qRT-PCR

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