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合成乳酸细菌的GABA和Levilactobacillus brevis的基因组分析 LAB6

Tushar Matta^1,2, Ruchika Bhatia^1,3, Santa Ram Joshi⁴

¹Healthy Gut Research Group, Centre of Excellence in Functional Foods, Food and Nutrition Biotechnology Laboratory, National Agri-Food Biotechnology Institute, S. A. S. Nagar, Mohali, Punjab, 140306 India.

|February 12, 2024

概括

这项研究优化了 *Levilactobacillus brevis* LAB6 和 *Limosilactobacillus fermentum* LAB19.6 中高马胺黄油酸 (GABA) 生产的条件. LAB6显示出显著的益生菌特征和一个独特的GABA代谢基因系统.

科学领域:

微生物学微生物学
食品科学食品科学食品科学
生物技术是生物技术.

背景情况:

胺黄油酸 (GABA) 是一种具有潜在健康益处的神经递质.
乳酸细菌,包括*Lactobacillus*和*Bifidobacterium*物种,已知可以产生GABA.
优化特定细菌菌株的GABA产量对于其在功能性食品和补充剂中的应用至关重要.

研究的目的:

为了研究选定的 *Lactobacillus* 和 *Bifidobacterium* 菌株的GABA 生产能力.
为了优化培养条件 (初始pH值,化时间,MSG,PLP) 以实现 *Levilactobacillus brevis* LAB6 和 *Limosilactobacillus fermentum* LAB19.9 的最大GABA产量.
执行高性能LAB6菌株的全基因组测序,以确定参与GABA代谢和益生菌功能的基因.

主要方法:

对55种细菌菌株 (*Lactobacillus*和 *Bifidobacterium*) 进行GABA生产的查.
使用响应表面方法或类似的统计设计,优化L. brevis* LAB6和L. fermentum* LAB19的GABA生产.
在MRS介质中培养菌株,其初始pH值,化时间,酸盐 (MSG) 和酸盐 (PLP) 度各不相同.
关于L. brevis的全基因组测序和生物信息学分析 LAB6.6.
对LAB6与其他*L. brevis*菌株进行基因组比较分析.

主要成果:

在优化条件下 (pH4.0,120h,3%MSG,LAB6的400μMPLP;LAB19的300μMPLP) 分别产生了19.67g/L和20.77g/L的GABA.
在LAB6和LAB19的共同培养中,GABA产量达到20.02g/L.
LAB6具有完整的谷氨酸脱碳酶 (GAD) 基因系统 (*gadA*, *gadB*, *gadC*) 和益生菌特征的基因 (酸/胆耐受性,宿主附着性).
对比基因组学揭示了LAB6中的95个菌株特异性基因家族,使其与其他*L. brevis*菌株区分开来.

结论:

*Levilactobacillus brevis* LAB6和*Limosilactobacillus fermentum* LAB19是强大的GABA生产者,它们可以产生大量的GABA.
优化的发酵参数显著提高GABA产量.
LAB6是一种有前途的益生菌候选者,具有强大的GABA合成和有益特征的强大遗传构成.
对LAB6的基因组洞察力为进一步的菌株开发和应用提供了基础.

关键词:

基因组测序是指基因组的测序.谷氨酸脱碳酶酶的作用是什么这种细菌是Levilactobacillus brevis.γ-氨基黄油酸 (GABA) 是一种

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