Purine nucleosidase (PNase) activity, probiotics potential, and food applicability of a newly-isolated Levilactobacillus brevis LAB42.

IF 1.6 4区 农林科学 Q3 CHEMISTRY, APPLIED
Food Science and Technology International Pub Date : 2025-09-01 Epub Date: 2023-12-20 DOI:10.1177/10820132231219859
Mokhammad Khoiron Ferdiansyah, Hai-Seong Kang, Ga Yeong Kim, Beomseok Park, Ramesha M R E Kularathna, Haftom Baraki Abraha, Kwang-Pyo Kim
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引用次数: 0

Abstract

Hyperuricemia, a condition characterized by elevated levels of uric acid in the blood, is known as a risk factor for gout disease. In this study, we isolated a total of 72 MRS-grown colonies and evaluated their purine nucleosidase (PNase) activity. Among the isolated bacteria, Levilactobacillus (L.) brevis LAB42 displayed the highest PNase activity. Our findings also indicate that PNase activity can vary among lactic acid bacterial strains and during different growth phases. Based on the kinetics study, LAB42 consistently exhibits the highest PNase activity. Due to its ability to attach to Caco-2 cells and its resistance to acidic environments and bile exposure, L. brevis LAB42 was chosen for further studies and showed that with the right combination of additives, it has the potential to be an appropriate starter for milk fermentation.

一种新分离出的 Levilactobacillus brevis LAB42 的嘌呤核苷酸酶(PNase)活性、益生菌潜力和食品适用性。
高尿酸血症是一种以血液中尿酸水平升高为特征的疾病,是众所周知的痛风疾病的危险因素。在这项研究中,我们共分离出 72 个 MRS 生长菌落,并评估了它们的嘌呤核苷酸酶(PNase)活性。在分离出的细菌中,Levilactobacillus (L.) brevis LAB42 的嘌呤核苷酸酶活性最高。我们的研究结果还表明,嘌呤核苷酸酶活性在不同乳酸菌菌株和不同生长阶段会有所不同。根据动力学研究,LAB42 始终表现出最高的 PNase 活性。由于 L. brevis LAB42 能够附着在 Caco-2 细胞上,并能抵抗酸性环境和胆汁暴露,因此被选作进一步研究的对象。
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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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