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10.3390/microorganisms12081652
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Article

Analysis of the Probiotic Potential of Lactiplantibacillus plantarum LB1_P46 Isolated from the Mexican Fermented Pulque Beverage: A Functional and Genomic Analysis

by
Martha Giles-Gómez
1,
Ximena Morales Huerta
1,
Rodolfo Pastelin-Palacios
1,
Constantino López-Macías
2,
Mayrene Sarai Flores Montesinos
3,
Fernando Astudillo-Melgar
3 and
Adelfo Escalante
3,*
1
Departamento de Biología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de México 04510, Mexico
2
Unidad de Investigación Médica en Inmunoquímica, Hospital de Especialidades del Centro Médico Nacional “Siglo XXI”, Instituto Mexicano del Seguro Social (IMSS), Cuauhtémoc, Ciudad de México 06720, Mexico
3
Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México, Cuernavaca 62210, Morelos, Mexico
*
Author to whom correspondence should be addressed.
Microorganisms 2024, 12(8), 1652; https://doi.org/10.3390/microorganisms12081652
Submission received: 20 July 2024 / Revised: 6 August 2024 / Accepted: 8 August 2024 / Published: 12 August 2024
(This article belongs to the Special Issue Probiotic Bacteria in Fermented Foods)
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Abstract

The traditional Mexican fermented beverage pulque has been considered a healthy product for treating gastrointestinal disorders. Lactic acid bacteria (LAB) have been identified as one of the most abundant microbial groups during pulque fermentation. As traditional pulque is consumed directly from the fermentation vessel, the naturally associated LABs are ingested, reaching the consumer’s small intestine alive, suggesting their potential probiotic capability. In this contribution, we assayed the probiotic potential of the strain of Lactiplantibacillus plantarum LB1_P46 isolated from pulque produced in Huitzilac, Morelos State, Mexico. The characterization included resistance to acid pH (3.5) and exposure to bile salts at 37 °C; the assay of the hemolytic activity and antibiotic resistance profiling; the functional traits of cholesterol reduction and β-galactosidase activity; and several cell surface properties, indicating that this LAB possesses probiotic properties comparable to other LAB. Additionally, this L. plantarum showed significance in in vitro antimicrobial activity against several Gram-negative and Gram-positive bacteria and in vivo preventive anti-infective capability against Salmonella in a BALB/c mouse model. Several functional traits and probiotic activities assayed were correlated with the corresponding enzymes encoded in the complete genome of the strain. The genome mining for bacteriocins led to the identification of several bacteriocins and a ribosomally synthesized and post-translationally modified peptide encoding for the plantaricin EF. Results indicated that L. plantarum LB1_P46 is a promising probiotic LAB for preparing functional non-dairy and dairy beverages.
Keywords: Lactiplantibacillus plantarum; pulque; probiotic lactic acid bacteria; antimicrobial activity; anti-infective activity; bacteriocins; plantaricin EF; RiPPs Lactiplantibacillus plantarum; pulque; probiotic lactic acid bacteria; antimicrobial activity; anti-infective activity; bacteriocins; plantaricin EF; RiPPs

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MDPI and ACS Style

Giles-Gómez, M.; Morales Huerta, X.; Pastelin-Palacios, R.; López-Macías, C.; Flores Montesinos, M.S.; Astudillo-Melgar, F.; Escalante, A. Analysis of the Probiotic Potential of Lactiplantibacillus plantarum LB1_P46 Isolated from the Mexican Fermented Pulque Beverage: A Functional and Genomic Analysis. Microorganisms 2024, 12, 1652. https://doi.org/10.3390/microorganisms12081652

AMA Style

Giles-Gómez M, Morales Huerta X, Pastelin-Palacios R, López-Macías C, Flores Montesinos MS, Astudillo-Melgar F, Escalante A. Analysis of the Probiotic Potential of Lactiplantibacillus plantarum LB1_P46 Isolated from the Mexican Fermented Pulque Beverage: A Functional and Genomic Analysis. Microorganisms. 2024; 12(8):1652. https://doi.org/10.3390/microorganisms12081652

Chicago/Turabian Style

Giles-Gómez, Martha, Ximena Morales Huerta, Rodolfo Pastelin-Palacios, Constantino López-Macías, Mayrene Sarai Flores Montesinos, Fernando Astudillo-Melgar, and Adelfo Escalante. 2024. "Analysis of the Probiotic Potential of Lactiplantibacillus plantarum LB1_P46 Isolated from the Mexican Fermented Pulque Beverage: A Functional and Genomic Analysis" Microorganisms 12, no. 8: 1652. https://doi.org/10.3390/microorganisms12081652

APA Style

Giles-Gómez, M., Morales Huerta, X., Pastelin-Palacios, R., López-Macías, C., Flores Montesinos, M. S., Astudillo-Melgar, F., & Escalante, A. (2024). Analysis of the Probiotic Potential of Lactiplantibacillus plantarum LB1_P46 Isolated from the Mexican Fermented Pulque Beverage: A Functional and Genomic Analysis. Microorganisms, 12(8), 1652. https://doi.org/10.3390/microorganisms12081652

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