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Arsov A, Tsigoriyna L, Batovska D, Armenova N, Mu W, Zhang W, Petrov K, Petrova P. Bacterial Degradation of Antinutrients in Foods: The Genomic Insight. Foods 2024; 13:2408. [PMID: 39123599 PMCID: PMC11311503 DOI: 10.3390/foods13152408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2024] [Revised: 07/22/2024] [Accepted: 07/27/2024] [Indexed: 08/12/2024] Open
Abstract
Antinutrients, also known as anti-nutritional factors (ANFs), are compounds found in many plant-based foods that can limit the bioavailability of nutrients or can act as precursors to toxic substances. ANFs have controversial effects on human health, depending mainly on their concentration. While the positive effects of these compounds are well documented, the dangers they pose and the approaches to avoid them have not been discussed to the same extent. There is no dispute that many ANFs negatively alter the absorption of vitamins, minerals, and proteins in addition to inhibiting some enzyme activities, thus negatively affecting the bioavailability of nutrients in the human body. This review discusses the chemical properties, plant bioavailability, and deleterious effects of anti-minerals (phytates and oxalates), glycosides (cyanogenic glycosides and saponins), polyphenols (tannins), and proteinaceous ANFs (enzyme inhibitors and lectins). The focus of this study is on the possibility of controlling the amount of ANF in food through fermentation. An overview of the most common biochemical pathways for their microbial reduction is provided, showing the genetic basis of these phenomena, including the active enzymes, the optimal conditions of action, and some data on the regulation of their synthesis.
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Affiliation(s)
- Alexander Arsov
- Institute of Microbiology, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria;
| | - Lidia Tsigoriyna
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria; (L.T.); (D.B.); (N.A.); (K.P.)
| | - Daniela Batovska
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria; (L.T.); (D.B.); (N.A.); (K.P.)
| | - Nadya Armenova
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria; (L.T.); (D.B.); (N.A.); (K.P.)
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; (W.M.); (W.Z.)
| | - Wenli Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; (W.M.); (W.Z.)
| | - Kaloyan Petrov
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria; (L.T.); (D.B.); (N.A.); (K.P.)
| | - Penka Petrova
- Institute of Microbiology, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria;
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He Q, Guo K, Wang L, Xie F, Zhao Q, Jiang X, He Z, Wang P, Li S, Huang Y, Zhang C, Huang R, Liu Y, Wang F, Zhou X, Niu R, Zuo T, Wang Y, Li C. Tannins amount determines whether tannase-containing bacteria are probiotic or pathogenic in IBD. Life Sci Alliance 2023; 6:e202201702. [PMID: 36759174 PMCID: PMC9911794 DOI: 10.26508/lsa.202201702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 02/01/2023] [Accepted: 02/01/2023] [Indexed: 02/11/2023] Open
Abstract
The role of dietary tannin in inflammatory bowel disease (IBD) is still not clear. Therefore, we aim to study the effect of TA in the progression of IBD. Dextran sulphate sodium (DSS)-induced model was used to mimic IBD. Metagenomics and metabolomics were performed to study the alteration of intestinal microbiota and metabolites. NCM460 and THP-1 cells were used for in vitro study. The amount of TA was associated with the outcomes of DSS-induced IBD as evidenced by in vivo and in vitro studies. Metabolomic and metagenomic analyses revealed that TA-induced enrichment of microbial metabolite gallic acid (GA) was responsible for the action of TA. Mechanistically, protective dose of GA promoted colonic mucus secretion to suppress bacterial infection and that it ameliorated DSS-induced epithelial damage by inhibiting p53 signaling, whereas toxic dose of GA directly caused epithelial damage by promoting cell cycle arrest. Therapeutic experiment showed protective dose of GA-promoted recovery of DSS-induced colonic inflammation. The role of tannase-containing bacteria can be transformed under different conditions in IBD progression.
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Affiliation(s)
- Qiuyue He
- Department of Laboratory Animal Science, Army Medical University, Chongqing, China
| | - Kenan Guo
- Department of Laboratory Animal Science, Army Medical University, Chongqing, China
- State Key Laboratory of Trauma, Burns and Combined Injury, Institute of Combined Injury, Chongqing Engineering Research Center for Nanomedicine, College of Preventive Medicine, Army Medical University, Chongqing, China
| | - Lulu Wang
- Department of Laboratory Animal Science, Army Medical University, Chongqing, China
| | - Fei Xie
- Department of Laboratory Animal Science, Army Medical University, Chongqing, China
| | - Qingyuan Zhao
- Department of Laboratory Animal Science, Army Medical University, Chongqing, China
| | - Xianhong Jiang
- Department of Laboratory Animal Science, Army Medical University, Chongqing, China
| | - Zhongming He
- Department of Laboratory Animal Science, Army Medical University, Chongqing, China
| | - Peng Wang
- Department of Laboratory Animal Science, Army Medical University, Chongqing, China
| | - Shiqiang Li
- Department of Laboratory Animal Science, Army Medical University, Chongqing, China
| | - Yan Huang
- Department of Pharmaceutics, College of Pharmacy, Army Medical University, Chongqing, China
| | - Cong Zhang
- Department of Laboratory Animal Science, Army Medical University, Chongqing, China
| | - Rongjuan Huang
- Department of Laboratory Animal Science, Army Medical University, Chongqing, China
| | - Yang Liu
- Department of Laboratory Animal Science, Army Medical University, Chongqing, China
| | - Fengchao Wang
- State Key Laboratory of Trauma, Burns and Combined Injury, Institute of Combined Injury, Chongqing Engineering Research Center for Nanomedicine, College of Preventive Medicine, Army Medical University, Chongqing, China
| | - Xiaoyang Zhou
- Department of Biological Safety, Army Medical University, Chongqing, China
| | - Rong Niu
- Department of Laboratory Animal Science, Army Medical University, Chongqing, China
| | - Tao Zuo
- Guangdong Institute of Gastroenterology, The Sixth Affiliated Hospital, Sun Yat-Sen University, Guangzhou, China
| | - Yong Wang
- Department of Laboratory Animal Science, Army Medical University, Chongqing, China
| | - Chuangen Li
- Department of Laboratory Animal Science, Army Medical University, Chongqing, China
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Pulido-Mateos EC, Lessard-Lord J, Guyonnet D, Desjardins Y, Roy D. Comprehensive analysis of the metabolic and genomic features of tannin transforming Lactiplantibacillus plantarum strains. Sci Rep 2022; 12:22406. [PMID: 36575241 PMCID: PMC9794748 DOI: 10.1038/s41598-022-26005-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Accepted: 12/07/2022] [Indexed: 12/28/2022] Open
Abstract
Extracellular tannase Lactiplantibacillus plantarum-producing strains (TanA+) release bioactive metabolites from dietary tannins. However, there is a paucity of knowledge of TanA+ strains and their hydrolyzing capacities. This study aimed to shed light on the metabolic and genomic features of TanA+ L. plantarum strains and to develop a screening technique. The established spectrophotometric was validated by UPLC-UV-QToF. Eight of 115 screened strains harbored the tanA gene, and six presented TanA activity (PROBI S126, PROBI S204, RKG 1-473, RKG 1-500, RKG 2-219, and RKG 2-690). When cultured with tannic acid (a gallotannin), TanA+ strains released 3.2-11 times more gallic acid than a lacking strain (WCFS1) (p < 0.05). TanA+ strains with gallate decarboxylase (n = 5) transformed this latter metabolite, producing 2.2-4.8 times more pyrogallol than the TanA lacking strain (p < 0.05). However, TanA+ strains could not transform punicalagin (an ellagitannin). Genomic analysis revealed high similarity between TanA+ strains, as only two variable regions of phage and polysaccharide synthesis were distinguished. A phylogenetic analysis of 149 additional genome sequences showed that tanA harboring strains form a cluster and present two bacteriocin coding sequences profile. In conclusion, TanA+ L. plantarum strains are closely related and possess the ability to resist and transform gallotannins. TanA can be screened by the method proposed herein.
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Affiliation(s)
- Elena C. Pulido-Mateos
- grid.23856.3a0000 0004 1936 8390Institut sur la Nutrition et les Aliments Fonctionnels de l’Université Laval, Faculté des Sciences de l’agriculture et de l’alimentation, Université Laval, Quebec, QC Canada ,grid.23856.3a0000 0004 1936 8390Laboratoire de Génomique Microbienne, Département des Sciences des Aliments, Faculté des Sciences de l’agriculture et de l’alimentation, Université Laval, Quebec, QC Canada
| | - Jacob Lessard-Lord
- grid.23856.3a0000 0004 1936 8390Institut sur la Nutrition et les Aliments Fonctionnels de l’Université Laval, Faculté des Sciences de l’agriculture et de l’alimentation, Université Laval, Quebec, QC Canada
| | | | - Yves Desjardins
- grid.23856.3a0000 0004 1936 8390Institut sur la Nutrition et les Aliments Fonctionnels de l’Université Laval, Faculté des Sciences de l’agriculture et de l’alimentation, Université Laval, Quebec, QC Canada
| | - Denis Roy
- grid.23856.3a0000 0004 1936 8390Institut sur la Nutrition et les Aliments Fonctionnels de l’Université Laval, Faculté des Sciences de l’agriculture et de l’alimentation, Université Laval, Quebec, QC Canada ,grid.23856.3a0000 0004 1936 8390Laboratoire de Génomique Microbienne, Département des Sciences des Aliments, Faculté des Sciences de l’agriculture et de l’alimentation, Université Laval, Quebec, QC Canada
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Guan L, Wang K, Gao Y, Li J, Yan S, Ji N, Ren C, Wang J, Zhou Y, Li B, Lu S. Biochemical and Structural Characterization of a Novel Bacterial Tannase From Lachnospiraceae bacterium in Ruminant Gastrointestinal Tract. Front Bioeng Biotechnol 2021; 9:806788. [PMID: 34976993 PMCID: PMC8715002 DOI: 10.3389/fbioe.2021.806788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Accepted: 11/17/2021] [Indexed: 11/13/2022] Open
Abstract
Tannases are a family of esterases that catalyze the hydrolysis of ester and depside bonds present in hydrolyzable tannins to release gallic acid. Here, a novel tannase from Lachnospiraceae bacterium (TanALb) was characterized. The recombinant TanALb exhibited maximal activity at pH 7.0 and 50°C, and it maintained more than 70% relative activity from 30°C to 55°C. The activity of TanALb was enhanced by Mg2+ and Ca2+, and was dramatically reduced by Cu2+ and Mn2+. TanALb is capable of degrading esters of phenolic acids with long-chain alcohols, such as lauryl gallate as well as tannic acid. The Km value and catalytic efficiency (kcat /Km) of TanALb toward five substrates showed that tannic acid (TA) was the favorite substrate. Homology modeling and structural analysis indicated that TanALb contains an insertion loop (residues 341–450). Based on the moleculer docking and molecular dynamics (MD) simulation, this loop was observed as a flap-like lid to interact with bulk substrates such as tannic acid. TanALb is a novel bacterial tannase, and the characteristics of this enzyme make it potentially interesting for industrial use.
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Affiliation(s)
- Lijun Guan
- Institute of Food Processing, Heilongjiang Academy of Agricultural Sciences, Harbin, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin, China
- *Correspondence: Lijun Guan, ; Shuwen Lu,
| | - Kunlun Wang
- Institute of Food Processing, Heilongjiang Academy of Agricultural Sciences, Harbin, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin, China
| | - Yang Gao
- Institute of Food Processing, Heilongjiang Academy of Agricultural Sciences, Harbin, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin, China
| | - Jialei Li
- Institute of Food Processing, Heilongjiang Academy of Agricultural Sciences, Harbin, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin, China
| | - Song Yan
- Institute of Food Processing, Heilongjiang Academy of Agricultural Sciences, Harbin, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin, China
| | - Nina Ji
- Soybean Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Chuanying Ren
- Institute of Food Processing, Heilongjiang Academy of Agricultural Sciences, Harbin, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin, China
| | - Jiayou Wang
- Biotechnology Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Ye Zhou
- Institute of Food Processing, Heilongjiang Academy of Agricultural Sciences, Harbin, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin, China
| | - Bo Li
- Institute of Food Processing, Heilongjiang Academy of Agricultural Sciences, Harbin, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin, China
| | - Shuwen Lu
- Institute of Food Processing, Heilongjiang Academy of Agricultural Sciences, Harbin, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin, China
- *Correspondence: Lijun Guan, ; Shuwen Lu,
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