In-depth genomic identification and safety evaluation of Lactobacillus Acidophilus LA85

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-12-01 DOI:10.1016/j.jff.2024.106604

Yongmei Qi , Yao Dong , Jiayue Gu , Yihui Cai , Yanyan Zhang , Zhonghui Gai , Mei Han

{"title":"In-depth genomic identification and safety evaluation of Lactobacillus Acidophilus LA85","authors":"Yongmei Qi , Yao Dong , Jiayue Gu , Yihui Cai , Yanyan Zhang , Zhonghui Gai , Mei Han","doi":"10.1016/j.jff.2024.106604","DOIUrl":null,"url":null,"abstract":"<div><div>In vitro tests assessed heat tolerance, bile salt hydrolysis, intestinal adhesion, gastrointestinal environmental tolerance, hemolysis, gelatin hydrolysis, antibiotic sensitivity, inhibition of pathogenic bacteria, and toxicity of <em>Lactobacillus acidophilus</em> LA85. The safety of LA85 was verified by acute oral toxicity test. Genome analysis revealed no virulence, pathogenicity, or biogenic amine synthesis genes in LA85, but one drug resistance gene. LA85 displayed strong heat tolerance, intestinal adhesion, and gastrointestinal environment tolerance, with bile salt and gelatin hydrolysis abilities, and no hemolysis. It was sensitive to European Food Safety Authority proposed antibiotics, had inhibitory effects on common pathogenic bacteria, and both its fermentation broth and cells were non-toxic. Acute oral toxicity test confirmed that LA85 (2 × 10<sup>10</sup> CFU/kg) was safe and non-toxic in mice. The safety evaluation presented in this paper firmly establishes LA85 as a safe and effective probiotic candidate for use in a wide range of food and medical applications.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"123 ","pages":"Article 106604"},"PeriodicalIF":3.8000,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Functional Foods","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1756464624006078","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

In vitro tests assessed heat tolerance, bile salt hydrolysis, intestinal adhesion, gastrointestinal environmental tolerance, hemolysis, gelatin hydrolysis, antibiotic sensitivity, inhibition of pathogenic bacteria, and toxicity of Lactobacillus acidophilus LA85. The safety of LA85 was verified by acute oral toxicity test. Genome analysis revealed no virulence, pathogenicity, or biogenic amine synthesis genes in LA85, but one drug resistance gene. LA85 displayed strong heat tolerance, intestinal adhesion, and gastrointestinal environment tolerance, with bile salt and gelatin hydrolysis abilities, and no hemolysis. It was sensitive to European Food Safety Authority proposed antibiotics, had inhibitory effects on common pathogenic bacteria, and both its fermentation broth and cells were non-toxic. Acute oral toxicity test confirmed that LA85 (2 × 10¹⁰ CFU/kg) was safe and non-toxic in mice. The safety evaluation presented in this paper firmly establishes LA85 as a safe and effective probiotic candidate for use in a wide range of food and medical applications.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.