乳酸菌的自然聚集:机制和影响因素

IF 4.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Bioscience Pub Date : 2024-09-12 DOI:10.1016/j.fbio.2024.105007
Shunhe Wang , Lulu Li , Leilei Yu , Fengwei Tian , Jianxin Zhao , Qixiao Zhai , Wei Chen
{"title":"乳酸菌的自然聚集:机制和影响因素","authors":"Shunhe Wang ,&nbsp;Lulu Li ,&nbsp;Leilei Yu ,&nbsp;Fengwei Tian ,&nbsp;Jianxin Zhao ,&nbsp;Qixiao Zhai ,&nbsp;Wei Chen","doi":"10.1016/j.fbio.2024.105007","DOIUrl":null,"url":null,"abstract":"<div><p><em>Lactobacillus</em> aggregation is a bacterial behavior, in which <em>Lactobacillus</em> cells adhere to each other or other strains to form aggregates. Substantial evidence indicates that <em>Lactobacillus</em> aggregation is closely related to biofilm formation, adhesion, colonization, and host physiological functions. Current reviews on <em>Lactobacillus</em> aggregation are often limited to a few aspects, or serve as a single step to address other related problems. In this paper, we review the current state and characteristics of self- and co-aggregations, including aggregation percentages, influencing factors, molecular mechanisms, and functions. <em>Lactobacillus</em> aggregation is a strain-specific behavior, rather than a species-specific one, and the characteristics of both aggregations are similar. The same species of <em>Lactobacillus</em> exhibits a relatively broad range of aggregation percentage, and involved in different influencing factors and mechanisms. Moreover, the same factors and mechanisms also participate in different <em>Lactobacillus</em> aggregations. This is mainly because of the complexity of aggregations. Meanwhile, we also summarize the functions of aggregation, including enhancing bacterial survival, promoting biofilm formation and involving in host physiological regulation.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105007"},"PeriodicalIF":4.8000,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Natural aggregation of Lactobacillus: Mechanisms and influencing factors\",\"authors\":\"Shunhe Wang ,&nbsp;Lulu Li ,&nbsp;Leilei Yu ,&nbsp;Fengwei Tian ,&nbsp;Jianxin Zhao ,&nbsp;Qixiao Zhai ,&nbsp;Wei Chen\",\"doi\":\"10.1016/j.fbio.2024.105007\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><em>Lactobacillus</em> aggregation is a bacterial behavior, in which <em>Lactobacillus</em> cells adhere to each other or other strains to form aggregates. Substantial evidence indicates that <em>Lactobacillus</em> aggregation is closely related to biofilm formation, adhesion, colonization, and host physiological functions. Current reviews on <em>Lactobacillus</em> aggregation are often limited to a few aspects, or serve as a single step to address other related problems. In this paper, we review the current state and characteristics of self- and co-aggregations, including aggregation percentages, influencing factors, molecular mechanisms, and functions. <em>Lactobacillus</em> aggregation is a strain-specific behavior, rather than a species-specific one, and the characteristics of both aggregations are similar. The same species of <em>Lactobacillus</em> exhibits a relatively broad range of aggregation percentage, and involved in different influencing factors and mechanisms. Moreover, the same factors and mechanisms also participate in different <em>Lactobacillus</em> aggregations. This is mainly because of the complexity of aggregations. Meanwhile, we also summarize the functions of aggregation, including enhancing bacterial survival, promoting biofilm formation and involving in host physiological regulation.</p></div>\",\"PeriodicalId\":12409,\"journal\":{\"name\":\"Food Bioscience\",\"volume\":\"62 \",\"pages\":\"Article 105007\"},\"PeriodicalIF\":4.8000,\"publicationDate\":\"2024-09-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Bioscience\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2212429224014378\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2212429224014378","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

乳酸杆菌聚集是一种细菌行为,在这种行为中,乳酸杆菌细胞相互粘附或与其他菌株粘附形成聚集体。大量证据表明,乳酸杆菌聚集与生物膜形成、粘附、定植和宿主生理功能密切相关。目前关于乳酸菌聚集的综述往往局限于几个方面,或者只是解决其他相关问题的一个步骤。本文综述了自聚集和共聚集的现状和特点,包括聚集比例、影响因素、分子机制和功能。乳杆菌聚集是一种菌株特异性行为,而非物种特异性行为,两种聚集的特征相似。同一种类的乳酸菌表现出的聚集比例范围相对较广,并涉及不同的影响因素和机制。此外,相同的因素和机制也参与了不同的乳酸菌聚集。这主要是因为聚集的复杂性。同时,我们还总结了聚集的功能,包括提高细菌存活率、促进生物膜形成和参与宿主生理调节。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Natural aggregation of Lactobacillus: Mechanisms and influencing factors

Lactobacillus aggregation is a bacterial behavior, in which Lactobacillus cells adhere to each other or other strains to form aggregates. Substantial evidence indicates that Lactobacillus aggregation is closely related to biofilm formation, adhesion, colonization, and host physiological functions. Current reviews on Lactobacillus aggregation are often limited to a few aspects, or serve as a single step to address other related problems. In this paper, we review the current state and characteristics of self- and co-aggregations, including aggregation percentages, influencing factors, molecular mechanisms, and functions. Lactobacillus aggregation is a strain-specific behavior, rather than a species-specific one, and the characteristics of both aggregations are similar. The same species of Lactobacillus exhibits a relatively broad range of aggregation percentage, and involved in different influencing factors and mechanisms. Moreover, the same factors and mechanisms also participate in different Lactobacillus aggregations. This is mainly because of the complexity of aggregations. Meanwhile, we also summarize the functions of aggregation, including enhancing bacterial survival, promoting biofilm formation and involving in host physiological regulation.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food Bioscience
Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍: Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
期刊最新文献
Advances in structure-hypoglycemic activity relationship and mechanisms of berry polysaccharides The roles of flavonoids in the treatment of inflammatory bowel disease and extraintestinal manifestations: A review Evaluation of bioaccessibility and bioavailability of dietary bioactives and their application in food systems Nutritional characteristics and physicochemical properties of ancient wheat species for food applications Potential applications of antimicrobial peptides from edible insects in the food supply chain: Uses in agriculture, packaging, and human nutrition
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1