Efecto de los aceites comestibles sobre las propiedades probióticas de Lactobacillus Pentosus aisladas de la fermentación natural de la aceituna aloreña

Abstract

The adaptation of seven probiotic Lactiplantibacillus pentosus strains isolated from Aloreña Green table olives to vegetable-based edible oils significantly increased their cell viability. Improvements in stress resistance (acidic and bile conditions) were noticed. Further, pre-adaptations with some oils induced gene expression for moonlighting proteins involved in several stress responses. In addition, pre-adapting the strains to the corresponding oils significantly increased their probiotic functionality. The transcriptomic analysis of the selected olive-adapted L. pentosus AP2-16 showed 125 genes became significantly differentially expressed by rerouting its metabolic pathways to balance energy production and storage, cell growth and survivability and host interactions. On the other hand, the antibiotic resistance of pre-adapted L. pentosus strains was investigated and transcriptional changes were reported in the selected potential probiotic L. pentosus CF2-10 adapted with olive or sunflower, rerouting its metabolic pathways to export toxic molecules through efflux pumps and ABC transporters.