PROCESS BIOCHEMISTRY
·
2023
·
IF 4.4
Yu-Chi Tseng,Chengfeng Xue,I-Son Ng
The abundance and biodiversity of intestinal bacteria play a critical role in immune system. Escherichia coli Nissle 1917 (EcN), a tractable probiotic cell has emerged as a ‘smart microbe’ that can provide therapeutic modalities at the sites of disease. Additionally, Lactobacillus rhamnosus GG (LGG) represents one of the key probiotics in clinical studies with the ability to enhance intestinal immunity in symbiosis with other cells. To fully exploit the advantages of EcN and LGG, we optimized the commensal culture medium for LGG and EcN, succeeded by the establishment of a novel fluorescence-based colony quantification. From the metabolite analysis, more lactate was consumed when LGG is co-cultured with EcN; thus, YkgG was further explored as it was foreseen to be the enzyme responsible for lactate conversion to pyruvate. The YkgG enzyme from EcN has V max of 64.5 mM min -1 and catalytic ability k cat /K m of 2055 mM -1 min -1 , that is 6-fold compared to E. coli MG1655. Co-culture strategy of EcN with LGG in the mimic gastrointestinal tract increased the CFU by 50 % and 40 % within 5 mins and 10 mins, respectively. This practical, feasible, and promising symbiosis system aims to accelerate the application of probiotic in healthy food industries.
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高影响因子
Food & Function
·
2020
·Vol. 11
·期 5
·3823-3837
·
IF 4.171
Zhijing Liu,Fei Liu,Wan Wang,Changbao Sun,Da Gao,Jiage Ma,Muhammad Altaf Hussain,Cong Xu,Zhanmei Jiang,Juncai Hou
Ulcerative colitis (UC) is a common inflammatory bowel disease (IBD) that has serious harmful effects on human health. Lactobacillus rhamnosus, a probiotic, has a strong colonization and adhesion effect and improves the intestinal health of the host. Inulin has good anti-inflammatory effects and can promote the proliferation of beneficial intestinal bacteria. The purpose of this study was to investigate the alleviating effects of L. rhamnosus 1.0320 in combination with inulin on UC, examining the resulting changes in intestinal flora. A UC model was established by having mice freely drink a 3% (w/v) dextran sodium sulphate (DSS) solution for seven days. After successful modeling, the mice were given antibiotics, L. rhamnosus 1.0320 by itself, inulin by itself, and L. rhamnosus 1.0320 combined with inulin as an intragastric intervention for 28 days. The abundance and structural changes of bacteria in the intestinal content of mice were analyzed by 16S rDNA high-throughput sequencing. The study found that male BALB/c mice can successfully establish a typical model of small intestinal inflammation by freely drinking a 3% DSS solution for one week. L. rhamnosus 1.0320 combined with inulin can alleviate DSS-induced colitis, reduce the Disease Activity Index (DAI) score of the pathological damage of colon tissue, decrease myeloperoxidase (MPO) activity, increase hemoglobin content, and regulate the expression levels of inflammatory cytokines IL-1β, IL-6, TNF-α and IL-10. The intestinal flora of mice is reduced after enteritis, and its structure gets disordered. The combination of L. rhamnosus 1.0320 and inulin can increase the abundance and diversity of intestinal flora, and increase the content of beneficial bacteria. Prebiotics promote the colonization ability of probiotics. L. rhamnosus 1.0320 combined with inulin can change the intestinal flora to relieve ulcerative colitis, providing a new theoretical basis for the study of UC mechanism.
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PubMed
高影响因子
JOURNAL OF APPLIED MICROBIOLOGY
·
2020
·Vol. 128
·期 6
·1764-1775
·
IF 3.066
Zheng L.,Hu Y.,He X.,Zhao Y.,Xu H.
AimsThe purpose of this study was to isolate Lactobacillus from gastrointestinal tract of healthy postweaning piglets and investigate its synergistic antimicrobial and probiotic effects with ZnO nanoparticles (nZnO).Methods and ResultsOf the 128 isolates, Lactobacillus plantarum BLPL03 was selected based on its excellent acid and bile salt tolerance properties. Lactobacillus plantarum BLPL03 was sensitive to β‐lactams, macrolides, amphenicols and cephalosporins, whereas it displayed the steady resistance to aminoglycosides, tetracyclines, quinolones and peptide antibiotics. In vitro analysis of antibacterial activities showed that L. plantarum BLPL03 inhibited the four common food‐borne pathogenic bacteria including Escherichia coli O157:H7 CMCC 44828, Salmonella Typhimurium ATCC 13311, Staphylococcus aureus CMCC 26003 and Listeria monocytogenes CMCC 54007 in synergy with nZnO. Furthermore, the quantitative polymerase chain reaction test demonstrated that the combined administration of L. plantarum BLPL03 fermentation liquor (LFL) and nZnO synergistically elevated the faecal number of Bifidobacterium by 73·19‐fold, and reduced the two potential enteropathogenic bacteria Enterobacteriaceae and Clostridium perfringens in mice challenged with Salm. Typhimurium. Finally, dietary supplementation with low dose of nZnO (20 mg kg−1) when combined with LFL administration enhanced final body weight, fur appearance and average daily gain, and decreased feed conversion ratio and diarrhoea incidence in weaned piglets. The faecal Bifidobacterium and Lactobacillus of piglets were dramatically enhanced by 81·96‐ and 3·15‐fold, respectively, after administration of a mixture of nZnO and LFL. Meanwhile, combination of nZnO with LFL resulted in low levels of Bacteroides, Enterococcus, and Enterobacteriaceae.ConclusionsA combination of nZnO and LFL exhibits potential health‐benefit properties for the control of gut microbial composition by their synergistic antimicrobial and probiotic effects.Significance and Impact of the StudyThis study may provide a potential nutritional strategy to improve performance and gut health of animals with gut microbiota disorders caused by pathogen infections and weanling, and so on.
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PROCESS BIOCHEMISTRY
·
2020
·
IF 2.952
Jiaying Zhu,Jiaqi Sun,YaJie Tang,Jingli Xie,Dongzhi Wei
A heterodimeric β-galactosidase was discovered in the novel strain Lactobacillus curieae M2011381. The gene encoding the enzyme was expressed in Escherichia coli BL21 (DE3). The specific enzyme activities of the recombinant holoenzyme (LacLM) and large subunit (LacL) measured 11.4 U/mg and 3.8 U/mg, respectively. The k cat /K m values of LacLM and LacL were 740 mM −1 s −1 and 1.40 mM −1 s −1 , respectively. LacLM showed maximum activity at pH 8.0 and 55 °C, and it could maintain its activity at a neutral pH and below 45 °C. LacLM displayed both hydrolysis and transgalactosylation activity on 200 g/L lactose. When LacLM was added to milk, the lactose was hydrolyzed after 6 h without galactooligosaccharide generation. The sequence alignment and homology modeling of the structures of the holoenzyme and subunits revealed that LacL has a catalytic domain with a catalytic dyad, Glu470 and Glu538, and small subunit LacM is a β-sheet domain with a conserved Trp294. The molecular docking of LacLM helped to illustrate the roles of both subunits in the reaction with lactose.
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PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
·
2019
·
IF 1.117
Chuhong Zong,Xu Zhang,Fei Yang,Yafeng Zhou,Nan Chen,Zuisu Yang,Guofang Ding,Fangmiao Yu,Yunping Tang
(S)-1-(2, 6-dichloro-3-fluorophenyl) ethanol, the key chiral intermediate of crizotinib, was prepared from 1-(2, 6-dichloro-3-fluorophenyl) ethanone using the alcohol dehydrogenases from Lactobacillus kefir (ADH-LK) with a tetrad mutant (ADH-LKM, F147L/Y190P/V196L/A202W), coupled with glucose dehydrogenase (GDH). In the present study, ADH-LKM and GDH were successfully heterologous expressed in recombinant Escherichia coli. During the regeneration of NADPH with GDH, 150 g/L substrate was totally transformed into target chiral alcohol with an enantiomeric excess value of 99.9% after 12 h at 30 °C (pH 7.0). Our study demonstrates the potential for industrial green production of the key chiral intermediate of crizotinib.
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Frontiers in Microbiology
·
2022
·
IF 6.064
Le Su,Feifan Ma,Zaiyong An,Xiuyu Ji,Ping Zhang,Qiulin Yue,Chen Zhao,Xin Sun,Kunlun Li,Baojun Li,Xinli Liu,Lin Zhao
Because of the increased incidence and prevalence, ulcerative colitis (UC) has become a global health issue in the world. Current therapies for UC are not totally effective which result in persistent and recurrent symptom of many patients. Lactobacillus with anti-inflammatory effects might be beneficial to the prevention or treatment for UC. Here, we examined the ameliorative effects of the metabolites of Lactobacillus fermentum F-B9-1 (MLF) in Caco-2 cells and dextran sodium sulfate (DSS)-induced UC model mice. MLF displayed intestinal barrier-protective activities in Caco-2 cells by increasing the expression of Occludin and ZO-1. They also showed anti-inflammatory potential in interleukin (IL)-1β and IL-6. In order to further examine the in vivo anti-inflammatory effect of MLF, the MLF was gavaged in the DSS-induced UC model mice. The intragastric administration of MLF effectively alleviated colitis symptoms of weight loss, diarrhea, colon shortening, and histopathological scores, protected intestinal barrier function by increasing Occludin and ZO-1, and attenuated colonic and systemic inflammation by suppressing production of IL-1β and IL-6. Finally, the use of MLF remodeled the diversity of the gut microbiota and increased the number of beneficial microorganisms. Overall, the results demonstrated that MLF relieved DSS-induced UC in mice. And MLF might be an effective therapy method to UC in the clinic in the future.
研究领域:
胃肠病学
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微生物学
·
免疫学
·
药理学
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高影响因子
Food Analytical Methods
·
2022
·Vol. 15
·期 12
·3379-3389
·
IF 3.498
Wang Jiamin,Zhou Wenyuan,Gao Lu,Yang Zhenquan,Yang Zhanjun,Chen Dawei,Gao Yajun
In this paper, we have developed a fast and low-cost label-free electrochemical immunosensor for detection of Lactobacillus rhamnosus GG (LGG). The proposed sensor is based on a glassy carbon electrode modified with Cu@Cu 2 O nanoparticles anchored B, N co-doped porous carbon (BNPC) composite. The copper-derived nanoparticles with multiple valence states undergo dramatic changes in surface areas, conductivity, and actives sites due to their combination with BNPC, resulting in enhanced electrochemical performance. In the amperometric immunoassay, the immune complex of antigen and antibody inhibits the transfer of electrons on the electrode interface, causing a change in the current. Thus the quantitative detection of LGG is achieved. Differential pulse voltammetry (DPV) was performed at a LGG concentration of 10 2 to 10 8 colony-forming units CFU mL −1 . The immunosensor showed a good linear relationship between the decrease in peak current and the concentration of LGG ( R 2 = 0.9934), with a short detection time and a detection limit of 12 CFU mL −1 . In short, we have developed a highly sensitive electrochemical immunosensor for the specific detection of LGG using the current-mode, label-free immunoassay method evaluated in this study, providing a reliable mean for quantifying probiotics.
研究领域:
微生物学
·
分析化学
·
材料科学
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高影响因子
Systems Microbiology and Biomanufacturing
·
2022
·
IF 0
Zhu Jiufeng,Bai Yajun,Fan Tai-Ping,Zheng Xiaohui,Cai Yujie
Ethyl ( R )-4-chloro-3-hydroxybutyrate (( R )-CHBE), as a chiral intermediate, is widely used in the synthesis of various chiral drugs. In this study, we screened two aldo–keto reductases (LP-AKRs) from the probiotic Lactobacillus plantarum DSM20174, both with a molecular weight of approximately 31 kDa. Both enzymes could reduce 4-chloroacetoacetic acid ethyl ester (COBE) to produce ( R )-CHBE with an enantioselectivity value of 99%. When determining the kinetic parameter, the K m , K cat , and V max of LP-AKR5 and LP-AKR9 were 9.5 mM, 7.6 U/mg, 3.96 s −1 and 8.7 mM, 8.59 U/mg, 4.47 s −1 , respectively. Both LP-AKR5 and LP-AKR9 had an optimal reaction pH of 6 and could maintain a high level of stability at pH 6, allowing them to perform well in an acidic environment. LP-AKR5 and LP-AKR9 had optimal reaction temperatures of 30 °C and 40 °C, respectively. Metal ions had minimal influence on LP-AKR5 and LP-AKR9 enzyme activities. This series of enzymatic properties showed that LP-AKR5 and LP-AKR9 mined from Lactobacillus plantarum DSM20174 could asymmetrically catalyze the synthesis of ( R )-CHBE under weakly acidic circumstances, which could maintain product stability and provide a good foundation for industrial production.
研究领域:
生物化学
·
分子生物学
·
工业微生物学
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DOI
Acta Pharmaceutica Sinica B
·
2025
·
IF 14.6
Yinying Pu,Shaorong Huang,Shuang Gao,Yangying Duan,Wenhao Li,Qiyue Li,Han Lin,Kun Zhang,Min Zhou,Wencheng Wu
Simultaneous management of intestinal mucosal barrier dysfunction and gut microbiota dysregulation represents a significant challenge in the treatment of inflammatory bowel disease (IBD). Herein, we report a novel system that integrates multi-enzyme mimicking cerium single-atom nanocatalysts (CeSACs) with Lactobacillus reuteri probiotics (LR@CeSACs) for multipronged management of IBD. In this system, CeSACs demonstrate robust multi-enzyme activities across a broad pH range, effectively scavenging elevated reactive oxygen species, downregulating pro-inflammatory cytokines, and suppressing the expression of fibrosis-related genes. Moreover, probiotics promote the targeting and retention of the CeSACs for sustained catalytic antioxidant therapy. In turn, the inflammation relief enabled by CeSACs promotes bacterial viability, allowing for the rapid reshaping of intestinal barrier function and the restoration of gut microbiota. Therefore, LR@CeSACs exhibit excellent catalytic anti-inflammatory and anti-fibrotic therapeutic effects, as well as a certain prophylactic effect, as demonstrated in several murine models.
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JOURNAL OF STORED PRODUCTS RESEARCH
·
2025
·
IF 2.8
Xiangfei Li,Menghan Wang,Meng Ding,Xinyi Pang,Jing Sun,Yingjian Lu
Freeze-drying is a common method for preserving bacteria cells, but it can cause cell damage in the process of protection. Therefore, it is necessary to explore a cryoprotectant to improve cell survival during the process. This research aimed to explore the optimal cryoprotectant formulation of L. acidophilus FMNS-10 and its protection mechanism. The optimal cryoprotectant consisted of 10.7 % skim milk, 3 % sodium L-glutamate and 10 % D-trehalose, resulting in a survival rate of 91.69 % for L. acidophilus FMNS-10 after freeze-drying ( p < 0.05). Under this condition, the integrity of cell wall and membrane of L. acidophilus FMNS-10 was close to that of the fresh strain, which could be attributed to preventing ice crystal formation. Cryoprotectants demonstrated a significant protective effect on enzymatic activities. In the cryoprotectant-free group, the activities of β-galactosidase, L-LDH, Na + /K + -ATPase and the concentration of Ca 2+ decreased by 36.19 %, 51.82 %, 89.40 %, and 41.90 %, respectively. However, the cryoprotectant group were only 7.10 %, 1.66 %, 7.41 %, and 4.10 % reductions compared to the cryoprotectant-free group ( p < 0.05). These results indicated that the optimal cryoprotectant improved the survival rate of L. acidophilus FMNS- 10 by inhibiting the loss of enzyme activity. In addition, the optimal cryoprotectant significantly mitigated the DNA damage induced by freeze-drying. The reduction in enzyme and DNA damage may be attributed to complex cryoprotectants maintaining the stability of their three-dimensional structures and reducing structural disruption caused by freezing. Further analysis of storage stability revealed that the viable count of L. acidophilus FMNS-10 exceeded 10 7 CFU/mL when stored at −20 °C for 180 days. These findings provide a comprehensive theoretical foundation for how to freeze-dry Lactobacillus acidophilus.
研究领域:
微生物学
·
食品科学
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高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2024
·Vol. 59
·期 4
·2472-2486
·
IF 2.6
Jun Wang,Yue Tong Zhao,Bo Cheng Wei
Summary Recently, there has been growing interest in intentionally incorporating fermentation starters into the traditional brewing process. Our study examined the impact of Saccharomyces cerevisiae and Lactobacillus rhamnosus on the flavour profiles of sweet fermented glutinous rice (SFGR). Saccharomyces cerevisiae obviously increased the ethanol content, whereas Lactobacillus rhamnosus notably raised the total acidity. Lactic acid became the dominant organic acid after the addition of Lactobacillus rhamnosus . The volatiles were analysed using electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS). S4 sensor of E-nose exhibited the most extensive response to all samples. Saccharomyces cerevisiae increased ethanol and 3-methylbutan-1-ol levels, while Lactobacillus rhamnosus led to a significant increase in acetone. Principal component analysis effectively discriminated the aroma of SFGR with different starters. Additionally, a strong correlation was observed between the E-nose and GC-IMS results. Our study shows that Saccharomyces cerevisiae and Lactobacillus rhamnosus can enhance the flavour of fermented rice products.
研究领域:
食品科学
·
微生物学
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高影响因子
Food Science & Nutrition
·
2025
·Vol. 13
·期 5
·e70182
·
IF 3.8
Pingping Ma,Yanke Li,Jingjing Hao,Han Lu,Yannan He,Lihua Wei,Lianzhong Ai,Shijie Wang
Incorporating Bifidobacterium into fermented milk alters the balance between Lactobacillus bulgaricus and Streptococcus thermophilus . We investigated the bacterial interaction and metabolism post‐fermentation and during 21‐day storage. Utilizing non‐targeted metabolomics and electronic nose technology, we assessed impacts on product quality and flavor. Bifidobacterium significantly increased the viability of the other two species, with AI‐2 levels rising in the mixed culture. Metabonomic analysis revealed distinct metabolic profiles, with Bifidobacterium ‐fermented milk showing enriched key metabolites. Volatile compounds like ketones, aldehydes, esters, alcohols, and acids were identified, with 2‐heptanone and 2‐pentanone as initial discriminators and 2‐pentanone and acetaldehyde as key flavor compounds after storage. This study advances understanding of symbiotic interactions and metabolite profiles in fermented dairy ecosystems. The level of autoinducer‐2 (AI‐2) is maximized in dairy products fermented with Bifidobacterium species. Bifidobacterium significantly promoted the survival rate of Lactobacillus bulgaricus and Streptococcus thermophilus . The contents of caffeic acid and D‐galactose increased significantly after co‐culture. 2‐pentanone is the key flavor substance of three groups of fermented milk in two periods.
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