Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1977: Combined Genome-Wide and Phenotypic Profiling of Lactiplantibacillus plantarum XHQ-007: Genome-Guided Insights into Tyramine Reduction, Safety Characteristics, and Probiotic Potential
Foods doi: 10.3390/foods15111977
Authors:
Lang-Hong Wang
Haiqian Xu
Siyu Chen
Weitong Wu
Zhong Han
Xin-An Zeng
Yanyan Huang

In this study, Lactiplantibacillus plantarum XHQ-007, sourced from fermented pineapple pomace, was investigated using whole-genome sequencing (WGS) and systematic phenotypic assays to evaluate its biosafety and functional potential in food applications. The strain showed a 79.94% reduction in detectable tyramine under complex fermentation conditions. In the absence of pH-matched abiotic controls, this reduction cannot be exclusively attributed to enzymatic degradation and may also involve chemical or acid-mediated matrix effects. Further studies are required to distinguish biological degradation from physicochemical contributions. Genomic analysis suggested that this capability may be associated with a putative candidate tyramine-associated metabolic pathway involving the multicopper oxidase cueO and the putative hpa gene cluster, rather than conventional amine oxidases. Furthermore, the isolate displayed strong resilience against gastrointestinal stressors, such as acidic conditions and bile salts. Safety assessments confirmed the absence of hemolytic activity and mobile antibiotic resistance genes. Notably, WGS also identified a plantaricin (pln) operon containing regulatory elements (plnABCD) and structural genes (plnMNOP), suggesting genomic potential for bacteriocin-related functions. The identification of poxL and nox2 may further indicate energy metabolism and redox homeostasis. Overall, this study provides a genome-informed and phenotype-supported characterization of L. plantarum XHQ-007 in a fermentation context. However, all mechanistic interpretations remain putative and require further experimental validation.