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Review

Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits

by
Ying Chen
1,2,
Leilei Yu
1,2,3,
Nanzhen Qiao
1,2,
Yue Xiao
1,2,
Fengwei Tian
1,2,3,
Jianxin Zhao
1,2,4,
Hao Zhang
1,2,4,5,
Wei Chen
1,2,4,5,6 and
Qixiao Zhai
1,2,3,*
1
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
3
International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi 214122, China
4
(Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou 225004, China
5
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
6
Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
*
Author to whom correspondence should be addressed.
Foods 2020, 9(10), 1366; https://doi.org/10.3390/foods9101366
Submission received: 24 August 2020 / Revised: 18 September 2020 / Accepted: 21 September 2020 / Published: 25 September 2020
(This article belongs to the Special Issue Microorganisms with Probiotic Properties)
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Abstract

Latilactobacillus curvatus is a candidate probiotic that has been included in the list of recommended biological agents for certification by the European Food Safety Authority. According to the published genomic information, L. curvatus has several genes that encode metabolic pathways of carbohydrate utilization. In addition, there are some differences in cell surface complex related genes of L. curvatus from different sources. L. curvatus also has several genes that encode bacteriocin production, which can produce Curvacin A and Sakacin P. Due to its ability to produce bacteriocin, it is often used as a bioprotective agent in fermented meat products, to inhibit the growth of a variety of pathogenic and spoilage bacteria. L. curvatus exerts some probiotic effects, such as mediating the production of IL-10 by dendritic cells through NF-κB and extracellular regulated protein kinases (ERK) signals to relieve colitis in mice. This review is the first summary of the genomic and biological characteristics of L. curvatus. Our knowledge on its role in the food industry and human health is also discussed, with the aim of providing a theoretical basis for the development of applications of L. curvatus.
Keywords: Latilactobacillus curvatus; probiotic candidate; fermentation properties; beneficial function Latilactobacillus curvatus; probiotic candidate; fermentation properties; beneficial function
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MDPI and ACS Style

Chen, Y.; Yu, L.; Qiao, N.; Xiao, Y.; Tian, F.; Zhao, J.; Zhang, H.; Chen, W.; Zhai, Q. Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits. Foods 2020, 9, 1366. https://doi.org/10.3390/foods9101366

AMA Style

Chen Y, Yu L, Qiao N, Xiao Y, Tian F, Zhao J, Zhang H, Chen W, Zhai Q. Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits. Foods. 2020; 9(10):1366. https://doi.org/10.3390/foods9101366

Chicago/Turabian Style

Chen, Ying, Leilei Yu, Nanzhen Qiao, Yue Xiao, Fengwei Tian, Jianxin Zhao, Hao Zhang, Wei Chen, and Qixiao Zhai. 2020. "Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits" Foods 9, no. 10: 1366. https://doi.org/10.3390/foods9101366

APA Style

Chen, Y., Yu, L., Qiao, N., Xiao, Y., Tian, F., Zhao, J., Zhang, H., Chen, W., & Zhai, Q. (2020). Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits. Foods, 9(10), 1366. https://doi.org/10.3390/foods9101366

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