Safety assessment of potential probiotic lactic acid bacteria strains Pediococcus acidilactici SY21 and Pediococcus acidilactici SY22

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-06-23 DOI:10.1007/s10068-025-01925-9

Jaein Shin, Huijin Jeong, Na-Kyoung Lee, Dae‐Kyung Kang, Hyun‐Dong Paik, Young-Seo Park

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Abstract

Pediococcus acidilactici SY21 and Pediococcus acidilactici SY22 exhibit anti-inflammatory activity; however, their safety has not been evaluated. The suitability as probiotic strains were evaluated by using phenotypic and genotypic analyses. Indole production, urease activity, mucin degradation, bile salt hydrolase activity, β-hemolysis, and gelatin liquefaction activity were not found. The minimum inhibitory concentrations of the nine antibiotics tested were below the cut-off values recommended by the European Food Safety Authority, except for kanamycin and clindamycin in P. acidilactici SY21 and kanamycin in P. acidilactici SY22. After confirming that the genetic basis of antibiotic resistance exceeded the cut-off value, all isolates showed intrinsic resistance. P. acidilactici SY21 and P. acidilactici SY22 did not produce biogenic amine, and β-glucuronidase activity. Neither strain was cytotoxic to Caco-2 cells. Antibiotic resistance or virulence genes were not detected with whole-genome sequencing. This study demonstrated the safety of the P. acidilactici SY21 and P. acidilactici SY22 strains as probiotics.

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潜在益生菌乳酸菌株酸碱Pediococcus acidacactii SY21和SY22的安全性评价

酸碱性球球菌SY21和酸碱性球球菌SY22表现出抗炎活性；然而，它们的安全性尚未得到评估。采用表型和基因型分析对其作为益生菌菌株的适宜性进行了评价。没有发现吲哚生成、脲酶活性、粘蛋白降解、胆汁盐水解酶活性、β-溶血和明胶液化活性。除了卡那霉素和克林霉素对P. acidilactii SY21和卡那霉素对P. acidilactii SY22的最低抑制浓度外，9种抗生素的最低抑制浓度低于欧洲食品安全局推荐的临界值。在确认抗生素耐药的遗传基础超过临界值后，所有分离株均表现出内在耐药。P. acidilactii SY21和P. acidilactii SY22不产生生物胺，β-葡萄糖醛酸苷酶活性降低。两株菌株对Caco-2细胞均无细胞毒性。全基因组测序未检测到抗生素耐药或毒力基因。本研究证实了P. acidilactii SY21和P. acidilactii SY22作为益生菌的安全性。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.