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Metagenomic Investigation Uncovers Presence of Probiotic-Type Microbiome in Kalparasa(®) (Fresh Unfermented Coconut Inflorescence Sap)

The phloem sap tapped from unopened inflorescence (spadix) of coconut palm using a novel collecting device, “coco-sap chiller,” has been branded Kalparasa(®) (henceforth as Kalparasa in the text) to distinguish its properties not found in sap harvested by traditional methods. To know its hitherto un...

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Autores principales: Gopal, Murali, Shil, Sandip, Gupta, Alka, Hebbar, K. B., Arivalagan, M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8415118/
https://www.ncbi.nlm.nih.gov/pubmed/34484136
http://dx.doi.org/10.3389/fmicb.2021.662783
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author Gopal, Murali
Shil, Sandip
Gupta, Alka
Hebbar, K. B.
Arivalagan, M.
author_facet Gopal, Murali
Shil, Sandip
Gupta, Alka
Hebbar, K. B.
Arivalagan, M.
author_sort Gopal, Murali
collection PubMed
description The phloem sap tapped from unopened inflorescence (spadix) of coconut palm using a novel collecting device, “coco-sap chiller,” has been branded Kalparasa(®) (henceforth as Kalparasa in the text) to distinguish its properties not found in sap harvested by traditional methods. To know its hitherto unidentified microbiome profile, we employed high-throughput sequencing to uncover the bacteriome and mycobiome in fresh and 12-h fermented samples. Fresh Kalparasa had a pH of 7.2, which dropped to 4.5 after 12 h, signifying fermentation of the sap. Diversity analysis indicated fresh Kalparasa having higher bacterial species than the fermented one. Contrary to this, fresh sap had lower fungal/yeast diversity than the fermented sample. Fresh Kalparasa had relatively higher abundance of probiotic-type Leuconostoc genus followed by equal proportions of Gluconobacter, Acetobacter, and Fructobacillus. The 12-h fermented Kalparasa showed a significant increase in Gluconobacter with a sharp decrease in Leuconostoc. Mycobiome data revealed fresh Kalparasa to be preponderant in Saccharomyces and Hanseniaspora genera of yeasts while the fermented sap had higher representation of Hanseniaspora and Cortinarius and lesser Saccharomyces. This suggested that the fermentation of Kalparasa was probably driven by symbiotic culture of bacteria and yeasts (SCOBY), particularly acetic acid bacteria and non-Saccharomyces yeasts. The bacteriome-function predictions highlighted the enrichment of glycerophospholipid, ABC transporters, purine, and pyrimidine metabolisms. Based on our findings, Kalparasa containing large population of Leuconostoc mesenteroides, Fructobacillus fructosus, Saccharomyces cerevisiae, and Hanseniaspora guilliermondii can be promoted as a healthy “unfermented” plant edible food containing live probiotic-type microbiome during its consumption.
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spelling pubmed-84151182021-09-04 Metagenomic Investigation Uncovers Presence of Probiotic-Type Microbiome in Kalparasa(®) (Fresh Unfermented Coconut Inflorescence Sap) Gopal, Murali Shil, Sandip Gupta, Alka Hebbar, K. B. Arivalagan, M. Front Microbiol Microbiology The phloem sap tapped from unopened inflorescence (spadix) of coconut palm using a novel collecting device, “coco-sap chiller,” has been branded Kalparasa(®) (henceforth as Kalparasa in the text) to distinguish its properties not found in sap harvested by traditional methods. To know its hitherto unidentified microbiome profile, we employed high-throughput sequencing to uncover the bacteriome and mycobiome in fresh and 12-h fermented samples. Fresh Kalparasa had a pH of 7.2, which dropped to 4.5 after 12 h, signifying fermentation of the sap. Diversity analysis indicated fresh Kalparasa having higher bacterial species than the fermented one. Contrary to this, fresh sap had lower fungal/yeast diversity than the fermented sample. Fresh Kalparasa had relatively higher abundance of probiotic-type Leuconostoc genus followed by equal proportions of Gluconobacter, Acetobacter, and Fructobacillus. The 12-h fermented Kalparasa showed a significant increase in Gluconobacter with a sharp decrease in Leuconostoc. Mycobiome data revealed fresh Kalparasa to be preponderant in Saccharomyces and Hanseniaspora genera of yeasts while the fermented sap had higher representation of Hanseniaspora and Cortinarius and lesser Saccharomyces. This suggested that the fermentation of Kalparasa was probably driven by symbiotic culture of bacteria and yeasts (SCOBY), particularly acetic acid bacteria and non-Saccharomyces yeasts. The bacteriome-function predictions highlighted the enrichment of glycerophospholipid, ABC transporters, purine, and pyrimidine metabolisms. Based on our findings, Kalparasa containing large population of Leuconostoc mesenteroides, Fructobacillus fructosus, Saccharomyces cerevisiae, and Hanseniaspora guilliermondii can be promoted as a healthy “unfermented” plant edible food containing live probiotic-type microbiome during its consumption. Frontiers Media S.A. 2021-08-13 /pmc/articles/PMC8415118/ /pubmed/34484136 http://dx.doi.org/10.3389/fmicb.2021.662783 Text en Copyright © 2021 Gopal, Shil, Gupta, Hebbar and Arivalagan. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Gopal, Murali
Shil, Sandip
Gupta, Alka
Hebbar, K. B.
Arivalagan, M.
Metagenomic Investigation Uncovers Presence of Probiotic-Type Microbiome in Kalparasa(®) (Fresh Unfermented Coconut Inflorescence Sap)
title Metagenomic Investigation Uncovers Presence of Probiotic-Type Microbiome in Kalparasa(®) (Fresh Unfermented Coconut Inflorescence Sap)
title_full Metagenomic Investigation Uncovers Presence of Probiotic-Type Microbiome in Kalparasa(®) (Fresh Unfermented Coconut Inflorescence Sap)
title_fullStr Metagenomic Investigation Uncovers Presence of Probiotic-Type Microbiome in Kalparasa(®) (Fresh Unfermented Coconut Inflorescence Sap)
title_full_unstemmed Metagenomic Investigation Uncovers Presence of Probiotic-Type Microbiome in Kalparasa(®) (Fresh Unfermented Coconut Inflorescence Sap)
title_short Metagenomic Investigation Uncovers Presence of Probiotic-Type Microbiome in Kalparasa(®) (Fresh Unfermented Coconut Inflorescence Sap)
title_sort metagenomic investigation uncovers presence of probiotic-type microbiome in kalparasa(®) (fresh unfermented coconut inflorescence sap)
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8415118/
https://www.ncbi.nlm.nih.gov/pubmed/34484136
http://dx.doi.org/10.3389/fmicb.2021.662783
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