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Research Article | Open Access

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

Yongjun Xiaa, Yizhen Wanga, Jing Pua, Yan Wub, Zhiqiang Xionga, Xin Songa, Hui Zhanga, Lianzhong Aia, Guangqiang Wanga( )
Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

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 fluidity of knockout strains markedly decreased. This is the first confirmation that Tween 80 or Tween 20 increases the survival rate by increasing the content of oleic acid in the cell membrane. These findings also indicated that oleic acid in cell membranes has a substantial protective effect on L. plantarum during freeze-drying.

Keywords

Freeze-dryingOleic AcidGene Knockout Lactiplantibacillus plantarum

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Food Science and Human Wellness
Volume 12 Issue 6,
November 2023
Pages 2355-2361
DOI: 10.1016/j.fshw.2023.03.039
Cite this article:
Xia Y, Wang Y, Pu J, et al. The protective effect of oleic acid on Lactiplantibacillus plantarum during freeze-drying. Food Science and Human Wellness, 2023, 12(6): 2355-2361. https://doi.org/10.1016/j.fshw.2023.03.039

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Received: 28 November 2021
Revised: 07 February 2022
Accepted: 03 April 2022
Published: 04 April 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CCBY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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