Table_3_Transcriptomic Profile and Probiotic Properties of Lactiplantibacillus pentosus Pre-adapted to Edible Oils.XLSX

In this study, we determined whether pre-adapting Lactiplantibacillus pentosus strains, isolated from Aloreña green table olives, to vegetable-based edible oils improved their robustness and functionality; this may have great importance on their stress response during fermentation, storage, and digestion. Pre-adapting the strains to the corresponding oils significantly increased their probiotic functionality (e.g., auto-aggregation, co-aggregation with pathogens, and mucin adhesion), although results depended on the strain and the oil used for pre-adaptation. As such, we selected olive-adapted (TO) L. pentosus AP2-16, which exhibited improved functionality, and subjected it to transcriptomic profiling with the aim to understand the molecular mechanisms involved in the adaptation and the increased functionality. Global transcriptomic analysis of oil-adapted (olive or almond) and non-adapted (control) L. pentosus AP2-16 realized that 3,259 genes were expressed, with 2,779 mapped to the reference database. Comparative transcriptomic analysis showed that 125 genes (olive vs. control) and 108 genes (olive vs. almond) became significantly differentially expressed. TO L. pentosus AP2-16 responded by rerouting its metabolic pathways to balance energy production and storage, cell growth and survivability, host interactions (glycoconjugates), and other physiological features. As such, the pre-adaptation of lactobacilli with olive oil switches their transcriptional network to regulate robustness and functionality, possibly representing a novel approach toward the design and manufacture of probiotic products with improved stability and functionality.

本研究旨在探究从阿洛伦青橄榄（Aloreña green table olives）中分离得到的戊糖乳杆菌（Lactiplantibacillus pentosus）菌株经植物基食用油预适应后，是否可提升其抗逆性与功能特性；这对于菌株在发酵、储存与消化过程中的应激响应具有重要意义。将菌株预适应至对应食用油后，其益生功能（如自凝集、与病原菌共凝集及黏蛋白黏附能力）显著提升，但实验结果因菌株及预适应所用食用油的不同而异。据此，我们选取了经橄榄油预适应（TO）且功能特性得到改善的戊糖乳杆菌AP2-16，对其开展转录组谱分析，以解析该菌株适应食用油及益生功能增强背后的分子机制。对经食用油（橄榄油或杏仁油）预适应及未预适应（对照组）的戊糖乳杆菌AP2-16进行全转录组分析，共检测到3259个基因的表达，其中2779个基因可比对至参考数据库。比较转录组分析结果显示，橄榄油预适应组与对照组间存在125个显著差异表达基因，橄榄油预适应组与杏仁油预适应组间则存在108个显著差异表达基因。经橄榄油预适应的戊糖乳杆菌AP2-16通过重塑代谢通路，实现能量产生与储存、细胞生长与存活、宿主互作（糖缀合物）及其他生理特性间的动态平衡。综上，采用橄榄油对乳杆菌进行预适应，可重塑其转录调控网络以调节抗逆性与益生功能，这或许为开发稳定性与益生功能俱佳的益生产品提供了全新的设计与生产思路。