Journal
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
Volume 104, Issue 11, Pages 4903-4913Publisher
SPRINGER
DOI: 10.1007/s00253-020-10588-x
Keywords
beta-Glucosidase; Flavonoids; Lignans; Lactic acid bacteria; Bifidobacteria; Food grade vector
Categories
Funding
- Spanish Ministry of Science, Innovation and Universities [RTA2017-00002-00-00] Funding Source: Medline
Ask authors/readers for more resources
Lignans and flavonoids are found in plants in their glycosylated forms and need to be hydrolyzed to aglycones to become bioavailable. Putative beta-glucosidase genes from Lactobacillus mucosae INIA P508 were inserted into the plasmid pNZ:TuR. The strain Lactococcus lactis MG1363 harboring the plasmid pNZ:TuR.glu913 showed high beta-glucosidase activity and was able to transform secoisolariciresinol diglucoside (SDG) into secoisolariciresinol (SECO). Lactic acid bacteria and Bifidobacterium strains harboring pNZ:TuR.glu913 were incubated with a soy beverage supplemented with flax seed extracts. SDG was almost completely consumed by the transformed strains, while concentration of SECO greatly increased. Moreover, these strains showed high deglycosylation of the isoflavone glycosides daidzin and genistin. In addition, other lignan and flavonoid aglycones were produced, i.e. matairesinol, pinoresinol, quercetin, and eriodyctiol. These deglycosylase activities were maintained when this glucosidase gene was cloned in a food grade vector, pLEB590, and transformed into L. lactis MG1363. This is the first report of the use of a food grade plasmid that confers the ability to efficiently catalyze the deglycosylation of lignans, isoflavonoids, flavones, and flavanones. The recombinant bacteria of this study would be of value for the development of fermented vegetal foods enriched in bioavailable forms of lignans and flavonoids.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available