Functional Annotation of Lactiplantibacillus plantarum 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products
Open accessAbstract
The important role of Lactiplantibacillus plantarum strains in improving the human mucosal and systemic immunity, preventing non-steroidal anti-provocative drug-induced reduction in T-regulatory cells, and as probiotic starter cultures in food processing has motivated in-depth molecular and genomic research of these strains. The current study, building on this research concept, reveals the importance of Lactiplantibacillus plantarum 13-3 as a potential probiotic and bacteriocin-producing strain that helps in improving the condition of the human digestive system and thus enhances the immunity of the living beings via various extracellular proteins and exopolysaccharides. We have assessed the stability and quality of the L. plantarum 13-3 genome through de novo assembly and annotation through FAST-QC and RAST, respectively. The probiotic-producing components, secondary metabolites, phage prediction sites, pathogenicity and carbohydrate-producing enzymes in the genome of L. plantarum 13-3 have also been analyzed computationally. This study reveals that L. plantarum 13-3 is nonpathogenic with 218 subsystems and 32,918 qualities and five classes of sugars with several important functions. Two phage hit sites have been identified in the strain. Cyclic lactone autoinducer, terpenes, T3PKS, and RiPP-like gene clusters have also been identified in the strain evidencing its role in food processing. Combined, the non-pathogenicity and the food-processing ability of this strain have rendered this strain industrially important. The subsystem and qualities characterization provides a starting point to investigate the strain’s healthcare-related applications as well.
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L. plantarum 55A has potential for being used as a probiotic.
“The identification of these four categories of compounds led to the notion that L. plantarum 55A does indeed have a potential for being used as a probiotic [51]”
From Genomic Characterization of Lactiplantibacillus plantarum Strains: Potential Probiotics from Ethiopian Traditional Fermented Cottage Cheese (2024) · cites this paper as [51]
The Discussion (section 4; page unavailable) links four categories of compounds to potential food-safety use, and the Conclusions (section 5; page unavailable) describe probiotic potential. Both findings concern L. plantarum 13-3, not the cited sentence’s strain 55A; our copy does not establish probiotic potential for 55A. (LLM, conf=0.90)
Experimental — accuracy not yet measuredAnother study reported the same four regions from the L. plantarum 13-3 genome that were identified to produce four bacteriocins and secondary metabolites as those identified in the L. plantarum 55A genome.
“Another study [51] also reported the same four regions from the L. plantarum 13-3 genome that were identified to produce four bacteriocins and secondary metabolites as those identified in the L. plantarum 55A genome.”
From Genomic Characterization of Lactiplantibacillus plantarum Strains: Potential Probiotics from Ethiopian Traditional Fermented Cottage Cheese (2024) · cites this paper as [51]
Results §3.9 reports four predicted regions in the L. plantarum 13-3 genome associated with bacteriocins and secondary metabolites. Our copy does not establish that these are the same four regions found in L. plantarum 55A, or that they produce four distinct bacteriocins. Page numbers were not provided. (LLM, conf=0.87)
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Research works printed but not linked: 1
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“The identification of these four categories of compounds led to the notion that L. plantarum 55A does indeed have a potential for being used as a probiotic [51], although the exact beneficial role of these predicted properties remains to be ascertained in follow-up mechanistic studies.”
Influential
- Authors
- Aziz, T., Naveed, M., Sarwar, A., Makhdoom, S. I., Mughal, M. S., Ali, U., Yang, Z., Shahzad, M., Sameeh, M. Y., Alruways, M. W., Dablool, A. S., Almalki, A. A., Alamri, A. S., & Alhomrani, M.
- Affiliations
- Beijing Technology and Business University (CN)
- University of Central Punjab (PK)
- Khyber Medical University (PK)
- Umm al-Qura University (SA)
- Shaqra University (SA)
- Taif University (SA)
- Corresponding author
- Yang, Zhennai
- ORCID
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2022-08-24
- Volume
- 27
- Issue
- 17
- Pages
- 5399
- ISSN
- 1420-3049 (ISSN-L)
- PMC
- PMC9458025
- OpenAlex
- W4293221275
- Cited by
- 53
- References
- 47
- Citations by year
- 2026: 6 · 2025: 12 · 2024: 15 · 2023: 19 · 2022: 1
- FWCI
- 6.25
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Molecules (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- the National Key Research and Development Program of China (2017YFE0131800, Grant NO. 31871823)
- the National Natural Science Foundation of China (2017YFE0131800, Grant NO. 31871823)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Genomics and Phylogenetic Studies
- Keywords
- probiotic starter cultures, functional genomic annotation, bacteriocin production, carbohydrate-active enzymes, secondary metabolite gene clusters, terpenes, food safety, fermented foods, exopolysaccharides
- MeSH terms
- Bacteriocins, Food Microbiology, Humans, Probiotics, Lactobacillus plantarum, Lactiplantibacillus plantarum, Food Safety
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