在中寻找具有潜在益生菌活性的Lactobacillus acidophilus菌株
Rafaella Sinnott Dias1, Frederico Schmitt Kremer2, Luciana Farias da Costa de Avila3
1Post-Graduate Program in Health Sciences, Universidade Federal do Rio Grande - FURG, Faculty of Medicine, Academic Area of the University Hospital, Rio Grande, RS, Brazil. rafaellasinnott@gmail.com.
概括
像Lactobacillus acidophilus这样的乳酸细菌 (LAB) 在食品和药品中至关重要. 这项研究确定了L. acidophilusNCTC 13721作为64个测试中最有前途的益生菌菌株,基于其代谢潜力和基因含量.
科学领域:
- 微生物学和生物技术
- 基因组学和生物信息学
- 益生菌研究 益生菌研究
背景情况:
- 乳酸细菌 (LAB) 是生物技术应用中的重要微生物,特别是在食品和制药行业.
- 乳杆菌酸性菌株以其益生菌潜力而闻名,通过抑制病原体,有助于预防和治疗疾病.
- 识别具有优越益生菌能力的特定L. acidophilus菌株对于优化其使用至关重要.
研究的目的:
- 通过基因组和代谢分析的结合,识别和描述具有显著益生菌潜力的Lactobacillus acidophilus菌株.
- 评估64个L. acidophilus菌株的泛基因和代谢特征.
- 预测益生菌活性和评估所选菌株之间的全基因组相似性.
主要方法:
- 使用Roary和BlastKOALA进行泛基因和代谢注释.
- 基于机器学习的益生菌活动预测,使用iProbiotic工具.
- 通过平均核酸标识 (ANI) 进行全基因组相似性评估.
主要成果:
- L. acidophilus NCTC 13721表现出最高的益生菌潜力,在有机酸代谢和定数感应基因含量方面表现出色.
- DSM 20079显示了未来益生菌发现的前景,其基因配置类似于NCTC 13721,但不包括定数感应.
- NCTC 13721显示了84.8%的益生菌能力,而La-5通过iprobiotics显示了51.9%;ANI分析显示了菌株之间明显的基因组相似性,其中8种菌株与La-5非常相匹配.
结论:
- L. acidophilus NCTC 13721被确定为未来体外益生菌研究中最有前途的菌株,在64个评估的菌株中.
- 这项研究强调了综合基因组和代谢分析在识别高潜力的益生菌菌株方面的实用性.
- 需要进一步的研究来验证NCTC 13721在体外的益生菌疗效.
相关概念视频
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:22Probiotics
Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...