基因组分析、安全性评估和益生菌候选植物乳杆菌Jb21-11在冰淇淋配方中的应用

IF 4.4 2区 生物学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Mohamed Amine Gomri, Nadia Bachtarzi, Cerine Yasmine Boulahlib, Giulia Bisson, Clara Comuzzi, Marilena Marino, Amel Benmoussa, Karima Kharroub
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引用次数: 0

摘要

本研究对植物乳杆菌Jb21-11菌株进行了全面的体外和计算机安全性评价,并对其益生菌潜力进行了基因组鉴定,同时对其在功能性冷冻乳制品基质中的应用进行了研究。基因组分析鉴定出多个胞外多糖(EPS)生物合成基因簇、抗菌相关基因和一组扩展的应激反应元件,这些特征区分了Jb21-11,并表明其在胃肠道和加工环境中具有潜在的恢复能力。计算机筛选未检测到已知的毒力因子或明显可转移的抗生素耐药决定因素,支持菌株的体外安全性测试结果。表型上,Jb21-11能够在主要由葡萄糖、半乳糖和甘露糖(比例≈2:1.5:1)组成的冰淇淋混合物中产生EPS(高达2082.78±37.03µg/L;近似分子量~ 1.05 × 105 Da)。对三种配方进行了比较:对照组(F1)、非发酵益生菌配方(F2)和发酵益生菌配方(F3)。Jb21-11的掺入与理化性质(酸度、粘度和耐熔性)的变化有关,并保持微生物活力(在-20°C下90天后,bbb90 log CFU/g)。高分子量EPS与低脂基质中的结构稳定和改善的流变行为有关,可作为天然的生物增稠剂。这些结果支持Lp。plantarum Jb21-11作为具有双重技术功能的有前景的候选益生菌;此外,该菌株及其EPS代表了有希望进一步开发的清洁标签成分。重要的是,这项研究没有评估体内或临床健康结果,因此健康益处的说法仍然是暂时的,有待于靶向生物学和临床验证。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Genomic Analysis, Safety Evaluation, and Incorporation of Probiotic Candidate Lactiplantibacillus plantarum Jb21-11 into an Ice Cream Formulation.

This study presents a comprehensive in vitro and in silico evaluation of safety of strain Lactiplantibacillus plantarum Jb21-11 and the genomic confirmation of its probiotic potential, together with its application in a functional frozen-dairy matrix. Genomic analysis identified multiple exopolysaccharide (EPS) biosynthesis gene clusters, antimicrobial-related genes, and an expanded set of stress-response elements, which distinguish Jb21-11 and suggest potential resilience in gastrointestinal and processing environments. In silico screening did not detect known virulence factors or clearly transferable antibiotic-resistance determinants, supporting the strain's in vitro safety test results. Phenotypically, Jb21-11 was able to produce EPS in the ice-cream mix (up to 2082.78 ± 37.03 µg/L; approximate molecular weight ~ 1.05 × 105 Da) composed primarily of glucose, galactose and mannose (ratio ≈ 2:1.5:1). Three formulations were compared: a control (F1), a non-fermented probiotic formulation (F2) and a fermented probiotic formulation (F3). Incorporation of Jb21-11 was associated with changes in physicochemical properties (acidity, viscosity, and melting resistance) and maintained microbial viability (> 9 log CFU/g after 90 days at -20 °C). The high-molecular-weight EPS was associated with structural stabilization and improved rheological behaviour in the low-fat matrix, acting as a natural biothickener. These results position Lp. plantarum Jb21-11 as a promising probiotic candidate with dual technological functionality; moreover, the strain and its EPS represent promising clean-label ingredients for further development. Importantly, this study did not assess in vivo or clinical health outcomes, and claims of health benefit therefore remain provisional pending targeted biological and clinical validation.

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来源期刊
Probiotics and Antimicrobial Proteins
Probiotics and Antimicrobial Proteins BIOTECHNOLOGY & APPLIED MICROBIOLOGYMICROB-MICROBIOLOGY
CiteScore
11.30
自引率
6.10%
发文量
140
期刊介绍: Probiotics and Antimicrobial Proteins publishes reviews, original articles, letters and short notes and technical/methodological communications aimed at advancing fundamental knowledge and exploration of the applications of probiotics, natural antimicrobial proteins and their derivatives in biomedical, agricultural, veterinary, food, and cosmetic products. The Journal welcomes fundamental research articles and reports on applications of these microorganisms and substances, and encourages structural studies and studies that correlate the structure and functional properties of antimicrobial proteins.
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