RT Journal Article
SR Electronic
T1 Resilience mechanisms of small intestinal lactobacilli to the toxicity of soybean oil fatty acids
JF bioRxiv
FD Cold Spring Harbor Laboratory
SP 164715
DO 10.1101/164715
A1 Sara C. Di Rienzi
A1 Juliet Jacobson
A1 Elizabeth A. Kennedy
A1 M. Elizabeth Bell
A1 Qiaojuan Shi
A1 Jillian L. Waters
A1 Peter Lawrence
A1 J. Thomas Brenna
A1 Jens Walter
A1 Ruth E. Ley
YR 2017
UL http://biorxiv.org/content/early/2017/07/17/164715.abstract
AB Over the past century, soybean oil (SBO) consumption in the United States increased 100,000%. The main SBO fatty acid, linoleic acid (18:2), inhibits the growth of lactobacilli in vitro. Human-associated lactobacilli have declined in prevalence in Western microbiomes, but how dietary changes may have impacted their ecology is unclear. Here, we compared the in vitro and in vivo effects of 18:2 on Lactobacillus reuteri and L. johnsonii. In vitro, directed evolution led to strong 18:2 resistance with mutations in genes for lipid biosynthesis, acid stress, and the cell membrane or wall. In murine, microbiomes conditioned on a high-18:2 diet yielded L. reuteri isolates with improved resistance. Small-intestinal Lactobacillus populations in vivo were unaffected by chronic and acute 18:2 exposure, yet harbored 18:2- sensitive strains. This work shows that small intestinal beneficial microbes are protected from toxic dietary components via the gut environment and their own capacity to evolve resistance.LFlow fatHFhigh fatSBOsoybean oilFAfatty acid