Discovery of lactic acid bacteria with high nucleoside degradation and low purine production in tomato sour soup

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2025-03-01 DOI:10.1016/j.ijfoodmicro.2025.111139

Qingli Zhou , Chaoya Zhao , Xiefei Li , Huiqun Wang , Qun Huang , Yong Sun , Yan Zhou

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Abstract

Tomato sour soup (TSS) is a traditional fermented food in the southwest of Guizhou province, China. In a previous study, we found that the purine nucleoside compound content in TSS was decreased after fermentation. In this study, we screened the nucleoside-degrading lactic acid bacteria in TSS and explored possible mechanisms for the degradation of purine nucleoside compound. Lp. plantarum ST-11 was chosen because of its strong guanosine and inosine degradation, low guanine and hypoxanthine production, safety, and probiotic characteristics. The whole genome sequence had 3,344,042 bp, and approximately 110 genes were related to nucleotide metabolism. Guanosine administration induced the downregulation of 26 metabolites and upregulation of 75 metabolites, which related to energy substances, purines, and pyrimidines et al. Thus, Lp. plantarum ST-11, with high nucleoside degradation and low purine production, was screened from TSS, as a potential probiotic to prevent hyperuricemia.

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番茄酸汤中核苷高降解和嘌呤产量低的乳酸菌的发现

番茄酸汤（TSS）是中国贵州省西南部的一种传统发酵食品。在之前的研究中，我们发现发酵后的TSS中嘌呤核苷化合物含量降低。在本研究中，我们筛选了TSS中核苷降解乳酸菌，并探讨了嘌呤核苷化合物降解的可能机制。Lp。选择plantarum ST-11是因为其鸟苷和肌苷降解能力强，鸟嘌呤和次黄嘌呤产量低，安全性好，且具有益生菌特性。全基因组序列为3,344,042 bp，约110个基因与核苷酸代谢相关。鸟苷诱导26种代谢物下调，75种代谢物上调，这些代谢物与能量物质、嘌呤、嘧啶等有关。因此,Lp。从TSS中筛选到具有高核苷降解和低嘌呤生成的plantarum ST-11，作为预防高尿酸血症的潜在益生菌。

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.