Effects of gnotobiotic fermentation on global gene expression of germ-free vegetables.

Autor: Kim Y; Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of Korea., Sung H; Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul, Republic of Korea., Kim YB; Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of Korea., Song HS; Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of Korea., Jung MJ; Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of Korea., Lee J; Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of Korea., Lee MJ; Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of Korea., Lee SH; Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of Korea., Roh SW; Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of Korea., Bae JW; Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul, Republic of Korea., Whon TW; Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of Korea.
Jazyk: angličtina
Zdroj: Physiologia plantarum [Physiol Plant] 2024 Sep-Oct; Vol. 176 (5), pp. e14502.
DOI: 10.1111/ppl.14502
Abstrakt: Existing research has underscored the vital interplay between host organisms and their associated microbiomes, which affects health and function. In both plants and animals, host factors critically shape microbial communities and influence growth, health, and immunity. Post-harvest plants, such as those used in kimchi, a traditional Korean dish, offer a unique avenue for exploring host-microbe dynamics during fermentation. Despite the emphasis on lactic acid bacteria (LAB) in fermentation studies, the roles of host factors remain unclear. This study aimed to investigate the influence of these factors on plant transcriptomes during kimchi fermentation. We individually inoculated nine LAB strains into germ-free kimchi to generate LAB-mono-associated gnotobiotic kimchi and performed RNA-sequencing analysis for the host vegetables during fermentation. The transcriptomes of post-harvest vegetables in kimchi change over time, and microbes affect the transcriptome profiles of vegetables. Differentially expressed gene analyses revealed that microbes affected the temporal expression profiles of several genes in the plant transcriptomes in unique directions depending on the introduced LAB strains. Cluster analysis with other publicly available transcriptomes of post-harvest vegetables and fruits further revealed that the plant transcriptome is more profoundly influenced by the environment harboring the host than by host phylogeny. Our results bridge the gap in understanding the bidirectional relationship between host vegetables and microbes during food fermentation, illuminating the complex interplay between vegetable transcriptomes, fermentative microbes, and the fermentation process in food production. The different transcriptomic responses elicited by specific LAB strains suggest the possibility of microbial manipulation to achieve the desired fermentation outcomes.
(© 2024 The Author(s). Physiologia Plantarum published by John Wiley & Sons Ltd on behalf of Scandinavian Plant Physiology Society.)
Databáze: MEDLINE
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