Exploration of Antibacterial Compounds From Bacillus velezensis BP1 Against Foodborne Pathogens Staphylococcus aureus and Salmonella enterica Typhimurium Using Metabolomic and Genomic Approaches

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2025-05-20 DOI:10.1016/j.jfp.2025.100546

Tsania Taskia Nabila , Ema Damayanti , Jaka Widada

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引用次数: 0

Abstract

Food contamination by pathogenic microorganisms has become a significant issue. This study investigated the antibacterial compounds of a Bacillus isolate from stingless bee bread, Bacillus velezensis BP1, against foodborne pathogens Staphylococcus aureus ATCC 25923 and Salmonella enterica Typhimurium ATCC 14028 using the one strain many compounds (OSMAC), metabolomic, and genomic approaches. The culture media used were Tryptic Soy Broth (TSB), TSB with Chitosan (TSB-Chi), several synthetic broths composed of Mineral Salts with Glucose (MG) and Glucose-Fructose (MGF), Carboxymethyl Cellulose (CMC), and Starch Nitrate (SNB), to analyze diverse antibacterial compounds. Twelve extracts from the supernatant (S) and pellet (P) were screened using the microdilution method. P-TSB and S-TSB-Chi demonstrated the highest antibacterial effects, with inhibitory concentration (IC₅₀) values of 253.5 ppm and 740.28 ppm, respectively. Fourier transform infrared spectroscopy (FTIR) analysis identified an amide I group contributing to extract clustering. Untargeted liquid chromatography-high resolution mass spectrometry (LC-HRMS) revealed six compounds significantly contributing to extract clustering. Enrichment analysis showed that chitosan was associated with the metabolic processes of pyrimidine and nucleotide metabolisms. Growth curve assay and scanning electron microscopy (SEM) confirmed the extracts’ efficacy. The Bacillus isolate showed an average nucleotide identity (ANI) of 98.08% to Bacillus velezensis NRRL B-41580. Genome mining revealed twelve biosynthetic gene clusters, six 100% similar to known clusters. Molecular docking demonstrated that genome mining-derived bacillibactin and LC-HRMS-derived bis(4-ethylbenzylidene)sorbitol and cyclo(phenylalanyl-prolyl) exhibited the strongest binding affinities against four pathogen-associated proteins, outperforming ampicillin. This study highlights Bacillus velezensis BP1’s potential as a source of diverse antibacterial compounds.

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利用代谢组学和基因组学方法探索韦氏芽孢杆菌BP1对食源性病原体金黄色葡萄球菌和肠炎鼠伤寒沙门氏菌的抗菌化合物。

病原微生物污染食品已成为一个重要的问题。本研究采用一株多化合物（OSMAC）、代谢组学和基因组学方法研究了从无刺蜂面包中分离的芽孢杆菌velezensis BP1对食源性致病菌金黄色葡萄球菌ATCC 25923和肠炎鼠伤寒沙门氏菌ATCC 14028的抗菌化合物。培养基为胰蛋白酶（TSB）、壳聚糖（TSB- chi）、葡萄糖（MG）、葡萄糖-果糖（MGF）、羧甲基纤维素（CMC）和硝酸淀粉（SNB）组成的几种合成肉汤，分析不同的抗菌化合物。采用微量稀释法从上清液(S)和微球(P)中筛选出12个提取物。P-TSB和S-TSB-Chi的抑菌效果最好，抑菌浓度（IC50）分别为253.5 ppm和740.28 ppm。傅里叶变换红外光谱（FTIR）分析发现一个酰胺I基团有助于提取聚类。非靶向液相色谱-高分辨率质谱分析（LC-HRMS）发现6种化合物对提取物聚类有显著影响。富集分析表明，壳聚糖与嘧啶和核苷酸代谢过程有关。生长曲线测定和扫描电镜（SEM）证实了提取物的有效性。该分离物与velezensis芽孢杆菌NRRL B-41580的平均核苷酸同源性（ANI）为98.08%。基因组挖掘发现了12个生物合成基因簇，其中6个与已知簇100%相似。分子对接表明，基因组挖掘衍生的bacillibactin和lc - hrms衍生的bis（4-乙基苄基）山梨醇和cyclo（苯丙酰-丙氨酸）对四种病原体相关蛋白的结合亲和力最强，优于氨苄西林。这项研究强调了velezensis BP1作为多种抗菌化合物来源的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.