PMID- 29867910
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20231105
IS  - 1664-302X (Print)
IS  - 1664-302X (Electronic)
IS  - 1664-302X (Linking)
VI  - 9
DP  - 2018
TI  - Lyciumbarbarum Polysaccharide (LBP): A Novel Prebiotics Candidate for 
      Bifidobacterium and Lactobacillus.
PG  - 1034
LID - 10.3389/fmicb.2018.01034 [doi]
LID - 1034
AB  - Lycium barbarum is a boxthorn that produces the goji berries. The aim of the 
      current study was to evaluate the proliferative effect of L. barbarum 
      polysaccharides (LBP) on probiotics. LBP was extracted from goji berries and its 
      monosaccharide composition characterized by gas chromatography (GC). The LBP 
      extract contained arabinose, rhamnose, xylose, mannose, galactose, and glucose. 
      LBP obviously promoted the proliferation of lactic acid bacteria (LAB) strains, 
      especially Bifidobacterium longum subsp. infantis Bi-26 and Lactobacillus 
      acidophilus NCFM. In the presence of LBP in the growth medium, the 
      beta-galactosidase (beta-GAL) and lactate dehydrogenase (LDH) activities of strain 
      Bi-26 significantly increased. The activities of beta-GAL, LDH, hexokinase (HK), 
      6-phosphofructokinase (PFK), and pyruvate kinase (PK) of strain NCFM 
      significantly increased under those conditions. LAB transcriptome sequencing 
      analysis was performed to elucidate the mechanism responsible for the 
      proliferative effect of LBP. The data revealed that LBP promoted the bacterial 
      biosynthetic and metabolic processes, gene expression, transcription, and 
      transmembrane transport. Pyruvate metabolism, carbon metabolism, 
      phosphotransferase system (PTS), and glycolysis/gluconeogenesis genes were 
      overexpressed. Furthermore, LBP improved cell vitality during freeze-drying and 
      tolerance of the gastrointestinal environment. In summary, LBP can be used as a 
      potential prebiotic for Bifidobacterium and Lactobacillus.
FAU - Zhou, Fang
AU  - Zhou F
AD  - Department of Food Science, College of Biological Science and Biotechnology, 
      Beijing Forestry University, Beijing, China.
FAU - Jiang, Xiaoying
AU  - Jiang X
AD  - Department of Food Science, College of Biological Science and Biotechnology, 
      Beijing Forestry University, Beijing, China.
FAU - Wang, Tao
AU  - Wang T
AD  - Department of Food Science, College of Biological Science and Biotechnology, 
      Beijing Forestry University, Beijing, China.
AD  - Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry 
      University, Beijing, China.
FAU - Zhang, Bolin
AU  - Zhang B
AD  - Department of Food Science, College of Biological Science and Biotechnology, 
      Beijing Forestry University, Beijing, China.
AD  - Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry 
      University, Beijing, China.
FAU - Zhao, Hongfei
AU  - Zhao H
AD  - Department of Food Science, College of Biological Science and Biotechnology, 
      Beijing Forestry University, Beijing, China.
AD  - Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry 
      University, Beijing, China.
LA  - eng
PT  - Journal Article
DEP - 20180518
PL  - Switzerland
TA  - Front Microbiol
JT  - Frontiers in microbiology
JID - 101548977
PMC - PMC5968096
OTO - NOTNLM
OT  - Lycium barbarum polysaccharides
OT  - activity
OT  - proliferation
OT  - stress conditions
OT  - transcriptome
EDAT- 2018/06/06 06:00
MHDA- 2018/06/06 06:01
PMCR- 2018/05/18
CRDT- 2018/06/06 06:00
PHST- 2018/01/09 00:00 [received]
PHST- 2018/05/01 00:00 [accepted]
PHST- 2018/06/06 06:00 [entrez]
PHST- 2018/06/06 06:00 [pubmed]
PHST- 2018/06/06 06:01 [medline]
PHST- 2018/05/18 00:00 [pmc-release]
AID - 10.3389/fmicb.2018.01034 [doi]
PST - epublish
SO  - Front Microbiol. 2018 May 18;9:1034. doi: 10.3389/fmicb.2018.01034. eCollection 
      2018.