Functional Genomics and Probiotic Traits of Lactiplantibacillus plantarum MB685 from Fermented Broccoli: Gut Health and Metabolic Insights

IF 4.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2025-08-25 DOI:10.1002/mnfr.70209

Hina Irfan, Ifra Ghori, Wajya Ajmal, Bushra Bibi, Shakira Ghazanfar, Mohd Adnan, Adnan Ahmed Ansari

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Abstract

The current study aimed to isolate and characterize probiotic bacteria with potential health benefits from fermented broccoli. Sixteen bacterial strains were isolated, and two strains (MB685 and MB686) were selected based on their probiotic potential. The isolated strains showed tolerance to pH and temperature variations, and survived well in bile salt concentrations of 0.3% (68%–76%) and 0.5% (61%–71%). MB685 was resistant to gentamicin, ofloxacin, and chloramphenicol, and showed antibacterial activity. Both strains showed significant auto‐aggregation (37%–66 % and 53%–43%), as well as cell surface hydrophobicity (56%–62%). MB685 inhibited pancreatic α‐amylase by 41.3%, suggesting potential anti‐diabetic effects. The 16S rRNA sequencing identified both strains as Lactiplantibacillus plantarum. Whole‐genome sequencing of MB685 revealed a genome size of 3.38 Mb with 3181 coding sequences, including plantaricin production genes (PlnA and PlnN) and carbohydrate‐active enzymes. No virulence factors and antibiotic resistance genes were observed, confirming their safety. L. plantarum MB685 is safe, effective, and has the potential for use as a starter culture and probiotic for gut health benefits.

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发酵西兰花植物乳杆菌MB685的功能基因组学和益生菌特性：肠道健康和代谢研究

目前的研究旨在分离和表征发酵西兰花中具有潜在健康益处的益生菌。共分离到16株菌株，根据其益生菌潜力筛选出2株菌株MB685和MB686。分离的菌株对pH和温度变化具有耐受性，在0.3%（68% ~ 76%）和0.5%（61% ~ 71%）的胆盐浓度下存活良好。MB685对庆大霉素、氧氟沙星和氯霉素耐药，并表现出抗菌活性。两株菌株均表现出显著的自聚集性（37% ~ 66%和53% ~ 43%），以及细胞表面疏水性（56% ~ 62%）。MB685抑制胰腺α‐淀粉酶41.3%，提示潜在的抗糖尿病作用。16S rRNA测序结果表明，这两株菌株均为植物乳杆菌。MB685的全基因组测序显示，其基因组大小为3.38 Mb，编码序列为3181个，包括植物皂苷产生基因（PlnA和PlnN）和碳水化合物活性酶。未观察到毒力因子和抗生素耐药基因，证实其安全性。植物乳杆菌MB685是一种安全、有效的益生菌，具有作为发酵剂和益生菌对肠道健康有益的潜力。

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.