The genomic basis of Lactobacilli as health-promoting organisms

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dc.contributor.authorSalvetti, Elisa
dc.contributor.authorO'Toole, Paul W.
dc.contributor.funderDepartment of Agriculture, Food and the Marine
dc.contributor.funderHorizon 2020 Framework Programme
dc.contributor.funderScience Foundation Ireland
dc.date.accessioned2018-09-24T12:36:59Z
dc.date.available2018-09-24T12:36:59Z
dc.date.issued2017
dc.description.abstractLactobacilli occupy a unique position in human culture and scientific history. Like brewer's and baker's yeast, lactobacilli have been associated with food production and preservation for thousands of years. Lactobacillus species are used in mixed microbial cultures, such as the classical Lactobacillus bulgaricus/Streptococcus thermophilus inoculum for yogurt fermentation, or combinations of diverse lactobacilli/yeasts in kefir grains. The association of lactobacilli consumption with greater longevity and improved health formed the basis for developing lactobacilli as probiotics, whose market has exploded worldwide in the past 10 years. The decade that followed the determination of the first genome sequence of a food-associated species, Lactobacillus plantarum, saw the application to lactobacilli of a full range of functional genomics methods to identify the genes and gene products that govern their distinctive phenotypes and health associations. In this review, we will briefly remind the reader of the range of beneficial effects attributed to lactobacilli, and then explain the phylogenomic basis for the distribution of these traits across the genus. Recognizing the strain specificity of probiotic effects, we review studies of intraspecific genomic variation and their contributions to identifying probiotic traits. Finally we offer a perspective on classification of lactobacilli into new genera in a scheme that will make attributing probiotic properties to clades, taxa, and species more logical and more robust.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine (FIRM ELDERFOOD and IMMUNOMET)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleidUNSP BAD-0011-2016
dc.identifier.citationSalvetti, E. and O’Toole, P. W. (2017) 'The genomic basis of Lactobacilli as health-promoting organisms', Microbiology Spectrum, 5(3). pp. 1-17. doi: 10.1128/microbiolspec.BAD-0011-2016en
dc.identifier.doi10.1128/microbiolspec.BAD-0011-2016
dc.identifier.endpage17
dc.identifier.issued3
dc.identifier.journaltitleMicrobiology Spectrumen
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/10468/6880
dc.identifier.volume5
dc.language.isoenen
dc.publisherAmerican Society for Microbiologyen
dc.relation.projectinfo:eu-repo/grantAgreement/SFI/SFI Research Centres/12/RC/2273/IE/Alimentary Pharmabiotic Centre (APC) - Interfacing Food & Medicine/
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::MSCA-IF-EF-ST/659801/EU/Consolidating a genomic framework for exploiting lactobacilli/GENOLACT
dc.relation.urihttp://www.asmscience.org/content/journal/microbiolspec/10.1128/microbiolspec.BAD-0011-2016
dc.rights© 2017, American Society for Microbiology. All rights reserved.en
dc.subjectLactic-acid bacteriaen
dc.subjectFermentum cect 5716en
dc.subjectPlantarum wcfs1en
dc.subjectRhamnosus ggen
dc.subjectGastrointestinal-tracten
dc.subjectCompetitive-exclusionen
dc.subjectVaginal lactobacillien
dc.subjectFunctional-analysisen
dc.subjectImmune modulationen
dc.subjectProbiotic strainen
dc.titleThe genomic basis of Lactobacilli as health-promoting organismsen
dc.typeArticle (peer-reviewed)en
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