The protective effect of oleic acid on Lactiplantibacillus plantarum during freeze-drying  

作　　者：Yongjun Xia Yizhen Wang Jing Pu Yan Wu Zhiqiang Xiong Xin Song Hui Zhang Lianzhong Ai Guangqiang Wang 

机构地区：[1]Shanghai Engineering Research Center of Food Microbiology,School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China [2]Department of Food Science&Technology,School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China

出　　处：《Food Science and Human Wellness》2023年第6期2355-2361,共7页食品科学与人类健康（英文）

基　　金：funded by National Natural Science Foundation of China(32172186);National Science Foundation for Distinguished Young Scholars of China(32025029);Shanghai Education committee scientific research innovation projects,China(2101070007800120);Shanghai Engineering Research Center of Food Microbiology(19DZ2281100).

摘　　要：Membrane characteristics are determined by the fatty acids composition,which affects survival rates after freeze-drying.However,it is unknown which composition provides the greatest effect.In this study,we found that the addition of Tween 80 and Tween 20 significantly increased survival rates of Lactiplantibacillus plantarum,which reached a maximum of 93.1%.Conversely,Tween 60 caused a significant decrease.We further found that the difference between the effects of adding Tween 80 and Tween 60 was the change in oleic acid contents.To verify the role of oleic acid,we used CRISPR-Cas9 to knock-out the key synthesis gene cla-er.The survival rates of L.plantarum AR113Δcla-er declined to 5.48%.The addition of oleic acid restored the rates to those of wild type strains.Moreover,the membrane integrity and fl uidity of knockout strains markedly decreased.This is the fi rst confi rmation that Tween 80 or Tween 20 increases the survival rate by increasing the content of oleic acid in the cell membrane.These fi ndings also indicated that oleic acid in cell membranes has a substantial protective effect on L.plantarum during freeze-drying.

关 键 词：FREEZE-DRYING Oleic Acid Gene Knockout Lactiplantibacillus plantarum 

分 类 号：TS201.3[轻工技术与工程—食品科学]