利用欧姆加热法获得的动物双歧杆菌亚种乳杆菌 Bb-12 副生素对肠炎沙门氏菌的抗菌特性:代谢组学方法

IF 5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Mahmoud Yolmeh , Mauricio Luis Sforça , Anderson S. Sant'Ana
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引用次数: 0

摘要

本研究旨在从动物双歧杆菌亚种中获得副益生菌。乳酸菌BB -12 (BB)对肠沙门氏菌(SE)具有最佳的抗菌活性。采用欧姆加热法(OH)在不同条件下获得BB (BBP)副益生菌,并研究其对沙门氏菌生长、生物膜形成和粘附Caco-2细胞等关键特性的影响。此外,利用1H NMR谱进行代谢组学分析,以鉴定与SE抗菌活性有关的代谢物。通过优化方法,发现线性模型在拟合模型中对BBP抗菌活性(AMA)的预测潜力最高。二次元模型对抗菌膜活性(ABA)和抗粘附活性(AAA)的预测效果较好。对BBP的AMA、ABA和AAA影响最大的变量分别是电场(EF)、OH时间和OH温度。BB的主要代谢物为甘油(37.6 μmol/g)、乙醇(22.6 μmol/g)和乳酸(9.8 μmol/g), BBP的主要代谢物为甘油(47.8 μmol/g)、乙酸(34.0 μmol/g)和乳酸(24.6 μmol/g)。在最佳OH工艺条件下获得的BBP的抗se特性均高于未处理样品BB,这可能与检测到的代谢物水平较高有关。OH工艺条件为:EF为8.7 V/cm, OH温度为88℃,细胞浓度为8.7 log CFU/mL, OH时间为3.6 min,可获得有效抗SE的BBP。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Antimicrobial properties of Bifidobacterium animalis subsp. lactis Bb-12 paraprobiotic obtained using ohmic heating against Salmonella enterica: A metabolomic approach
This study aimed to obtain paraprobiotics from Bifidobacterium animalis subsp. lactis Bb-12 (BB) presenting optimized antimicrobial activity against Salmonella enterica (SE). The paraprobiotics of BB (BBP) were obtained using ohmic heating (OH) under different conditions, and their effects on critical features of Salmonella, such as bacterial growth, biofilm formation, and adherence to Caco-2 cells, were studied. In addition, a metabolomic analysis was performed using 1H NMR spectroscopy to identify the metabolites involved in antimicrobial activity against SE. Through an optimization approach, it was found that the linear model demonstrated the highest predictive potential for the antimicrobial activity (AMA) of BBP among the fitted models. In contrast, the quadratic model was more predictive for the antibiofilm activity (ABA) and anti-adherence activity (AAA). The highest effects on the AMA, ABA, and AAA of BBP were associated with the variables electric field (EF), OH time, and OH temperature, respectively. Glycerol (37.6 μmol/g), ethanol (22.6 μmol/g), and lactate (9.8 μmol/g) were measured as the main metabolites in BB, while glycerol (47.8 μmol/g), acetate (34.0 μmol/g), and lactate (24.6 μmol/g) were the main metabolites in BBP. All the anti-SE characteristics of BBP obtained under the optimal conditions of the OH process were higher than those of BB (the untreated sample), which could be related to the higher levels of detected metabolites. The OH process, EF of 8.7 V/cm, OH temperature of 88 °C, cell concentration of 8.7 log CFU/mL, and OH time of 3.6 min, was the best OH condition for obtaining a BBP effective against SE.
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来源期刊
International journal of food microbiology
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.
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