组学技术在植物乳杆菌及其发酵食品中的研究进展

Research Progress of Omics Techniques in Lactiplantibacillus plantarum and Its Application in Fermented Food

摘要:

植物乳杆菌作为公认普遍安全的微生物，其具有免疫、抗氧化、降胆固醇、降解亚硝酸盐、抑菌、吸附重金属等功能，在发酵食品工业中发挥着重要作用。随着组学技术的不断完善与进化，加快了益生菌的研究向定量化和高通量的方向发展，有助于发现益生菌在遗传水平上的特征。该研究对植物乳杆菌组学技术及其在发酵食品中的应用进行综述，阐述了基因组学、比较基因组学、转录组学、蛋白组学和代谢组学等技术在植物乳杆菌研究进展及其发酵食品中的应用进展，并对植物乳杆菌组学研究存在的问题及发展趋势进行了讨论。综合利用组学技术，可从遗传、表达、代谢等多个方面对植物乳杆菌进行全方面多角度地研究，以期为植物乳杆菌的产业化应用提供理论基础。

Abstract:

Lactiplantibacillus plantarum is generally recognized as a generally safe microorganism.It exerts functions such as immunity support, anti-oxidant, cholesterol-lowering, nitrite-degrading, bacteria inhibitory, and heavy metal adsorption capacities, thus, plays an important role in the fermented food industry. With the continuous improvement and evolution of omics technology, the research on probiotics has been directed in the direction of quantification and high-throughput, which helps discover the characteristics of probiotics at the genetic level. This paper reviews the omics technology for studying L. plantarum and its application in fermented food. The progress of genome, comparative genome, transcriptome, proteome and metabolomics in studying L. plantarum and its application in fermented food. The existing problems and development trends of L. plantarum omics research are discussed. Comprehensive utilization of omics technology can allow multi-angle research on Lactobacillus plantarum from multiple aspects such as genetics, expression and metabolism, in order to provide a theoretical foundation for the industrial application of L. plantarum.