Issue 21, 2022

An α type gluco-oligosaccharide from brown algae Laminaria japonica stimulated the growth of lactic acid bacteria encoding specific ABC transport system components

Abstract

Glucan is the most widely distributed glycan. Many probiotics such as lactic acid bacteria (LAB) encoded corresponding hydrolytic enzymes, which could use these glucans as energy substances. Brown alga is rich in glucan and has high edible and medicinal value, but research on its regulation to probiotics is not detailed enough. In this study, we determined a novel neutral α type gluco-oligosaccharide from the brown alga Laminaria japonica with a degree of polymerization (DP) of 2–8 and a structure that mainly consists of α-(1→4)-linked glycosidic bonds called Laminaria japonica gluco-oligosaccharide (LJGO). Fermentation in vitro and gene–phenotype correlation analyses revealed that LJGO selectively stimulated the growth of the LAB strain encoding a specific ATP-binding cassette (ABC) transport system in a GH13 gene cluster, with apparent differences among 14 tested species. Comparative genomics further revealed that this transport system is species-specific, implying a potential contribution to species evolution. Transcriptomic analysis based on LAB strains cultured on LJGO and 1H-NMR findings of LJGO residues after strain utilization showed that the GH13 gene cluster contains functional LAB genes involved in LJGO utilization. Further verification by gene knockout studies is needed to expand our findings.

Graphical abstract: An α type gluco-oligosaccharide from brown algae Laminaria japonica stimulated the growth of lactic acid bacteria encoding specific ABC transport system components

Supplementary files

Article information

Article type
Paper
Submitted
10 Jul 2022
Accepted
19 Sep 2022
First published
20 Sep 2022

Food Funct., 2022,13, 11153-11168

An α type gluco-oligosaccharide from brown algae Laminaria japonica stimulated the growth of lactic acid bacteria encoding specific ABC transport system components

Z. Jin, Q. Ma, X. Chen, H. Wang, J. Zhu, Y. Lee, H. Zhang, J. Zhao, W. Lu and W. Chen, Food Funct., 2022, 13, 11153 DOI: 10.1039/D2FO01981G

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