Frontiers in Microbiology
·
2021
·
IF 5.64
Yuanyuan Wang,Yibin Xu,Shengliang Xu,Jinyong Yang,Kaiying Wang,Xiuan Zhan
Along with banning antibiotics, necrotic enteritis (NE), especially subclinical enteritis (SNE), poses a significant threat to the chicken industry; however, probiotics are a potentially promising intervention. We aimed to investigate the beneficial effects of Bacillus subtilis DSM29784 (BS) on the treatment of Clostridium perfringens (CP)-induced SNE in broilers. A total of 360 1-day-old broiler chicks were divided into three treatment groups, namely control (Ctr), SNE, and BS treatment (BST) groups, all of which were fed with a basal died for 21days, and then from day 22 onward, only the BST group had a BS supplemented diet (1×10 9 colony-forming units BS/kg). On day 15, all chicks, except the Ctr group, were challenged with a 20-fold dose coccidiosis vaccine and 1ml CP (2×10 8 ) on days 18–21 for SNE induction. Beneficial effects were observed on growth performance in BST compared to SNE broilers. BST treatment alleviated intestinal lesions and increased the villus height/crypt depth ratio. Further, BST broilers showed increased maltase activity in the duodenum compared with SNE chicks, and a significantly decreased caspase-3 protein expression in the jejunum mucosa. Moreover, an increased abundance of Ruminococcaceae and Bifidobacterium beneficial gut bacteria and an altered gut metabolome were observed. Taken together, we demonstrate that the manipulation of microbial gut composition using probiotics may be a promising prevention strategy for SNE by improving the composition and metabolism of the intestinal microbiota, intestinal structure, and reducing inflammation and apoptosis. Hence, BS potentially has active ingredients that may be used as antibiotic substitutes and effectively reduces the economic losses caused by SNE. The findings of this study provide a scientific foundation for BS application in broiler feed in the future.
研究领域:
动物科学
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微生物学
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营养学
·
兽医学
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PubMed
高影响因子
Foods
·
2026
·Vol. 15
·期 13
·2266
·
IF 6
Xinyue Wang,Lianqun Wu,Xin Yang,Miao Yang,Yanping Wu,Lixia Pan,Kai Zhong,Hong Gao
Elucidating the interactions among microbial communities in the Sichuan paocai fermentation system is of great significance for ensuring the safety and quality of paocai. In this study, the interaction betweenBacillus subtilisY61 andWeissella paramesenteroides(CWP) was preliminarily verified through the culture of CWP using the cell-free supernatant derived from Y61. Building on this, a transwell chamber was employed to spatially isolate the two bacteria. Combined with transcriptomic and metabolomic profiling, the underlying interaction mechanism was revealed.Weissella paramesenteroides(CWP) exhibited enhanced growth in the cell-free supernatant ofBacillus subtilisY61, confirming a cross-feeding relationship between the two strains. In the transwell chamber, the promoting effect was most significant whenWeissella paramesenteroides(CWP) was in the upper compartment andBacillus subtilisY61 in the lower compartment. Transcriptomic analysis showed thatWeissella paramesenteroides(CWP) significantly upregulated genes involved in fatty acid synthesis and metabolism while downregulating those related to amino acid anabolism (p< 0.05). Metabolomic analysis further revealed that metabolites secreted byBacillus subtilisY61, including the key metabolites arginine and isovaleric acid, were markedly depleted during co-culture. Exogenous supplementation assays revealed that the combination of 0.1 g arginine and 2 mg isovaleric acid exhibited the strongest growth-promoting effect onWeissella paramesenteroides(CWP). Collectively, these results demonstrated thatBacillus subtilisY61 promoted the growth ofWeissella paramesenteroides(CWP) through cross-feedingviathe extracellular secretion of the key metabolites arginine and isovaleric acid.
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PubMed
高影响因子
Antioxidants
·
2026
·Vol. 15
·期 7
·866
·
IF 8.2
Yiming Luo,Chengbin Feng,Mengze Liu,Pengfei Zhao,Danfei Huang
Selenium nanoparticles (SeNPs), which are nanoscale particles of elemental selenium (Se 0 ), combine the biological activity of selenium with the distinctive properties inherent in nanomaterials, thereby making SeNPs a more promising candidate for advancing selenium-based resources. In this work, several strains of Bacillus with sodium selenite-reducing ability were isolated from selenium-rich soils. Bacillus subtilis ESNS-2 with high selenium tolerance was selected as the target strain. Under culture conditions supplemented with 5 mmol/L sodium selenite, this strain exhibited a reduction efficiency of 75.4 ± 0.6% over 24 h. The produced bioSeNPs were purified, decorated using polysaccharides from the seeds of Plantago asiatica L. (PLP), and subsequently systematically characterized using various means. The results revealed that the prepared PLP-bioSeNPs were regularly spherical elemental selenium particles, with an average particle size of 96.9 ± 1.1 nm, a PDI of 0.108 ± 0.003, and a zeta potential of −19.7 ± 0.4 mV. Characterization confirmed that they exhibited excellent dispersibility and stability. In vitro antioxidant assays, both bioSeNPs and the PLP-bioSeNP complex demonstrated pronounced dose-dependent scavenging activity against DPPH• and ABTS + • radicals. In a D-galactose-induced aging mouse model, both bioSeNPs and PLP-bioSeNPs alleviated D-galactose-induced hepatic and cerebral damage, as well as associated behavioral deficits, through the modulation of oxidative stress balance and suppression of inflammation. This study successfully accomplished the efficient production of SeNPs utilizing Bacillus subtilis ESNS-2. The modification of PLP provided innovative strategies for the development of macromolecular drugs, with a specific emphasis on enhancing stability.
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PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 17
·2731
·
IF 4.7
Qibo Tan,Yongjun Wu,Cen Li,Jing Jin,Lincheng Zhang,Shuoqiu Tong,Zhaofeng Chen,Li Ran,Lu Huang,Zeyan Zuo
Fermented soybeans are popular among many for their rich soy sauce-like aroma. However, the precise composition of this aroma remains elusive, with key aroma compounds unidentified. In this study, we screened the candidate genesilvAandserAin BJ3-2 based on previous multi-omics data, and we constructed three mutant strains, BJ3-2-ΔserA, BJ3-2-ΔilvA, and BJ3-2-ΔserAΔilvA, using homologous recombination to fermented soybeans with varying intensities of soy sauce-like aroma. Our objective was to analyze samples that exhibited different aroma intensities resulting from the fermented soybeans of BJ3-2 and its mutant strains, thereby exploring the key flavor compounds influencing soy sauce-like aroma as well analyzing the effects ofilvAandserAon soy sauce-like aroma. We employed quantitative descriptive sensory analysis (QDA), gas chromatography–olfactometry–mass spectrometry (GC-O-MS), relative odor activity value analysis (rOAV), principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and partial least squares regression analysis (PLSR). QDA revealed the predominant soy sauce-like aroma profile of roasted and smoky aromas. GC-MS detected 99 volatile components, predominantly pyrazines and ketones, across the four samples, each showing varying concentrations. Based on rOAV (>1) and GC-O, 12 compounds emerged as primary contributors to soy sauce-like aroma. PCA and OPLS-DA were instrumental in discerning aroma differences among the samples, identifying five compounds with VIP > 1 as key marker compounds influencing soy sauce-like aroma intensity levels. Differential analyses of key aroma compounds indicated that the mutant strains ofilvAandserAaffected soy sauce-like aroma mainly by affecting pyrazines. PLSR analysis indicated that roasted and smoky aromas were the two most important sensory attributes of soy sauce-like aroma, with pyrazines associated with roasted aroma and guaiacol associated with smoky aroma. In addition, substances positively correlated with the intensity of soy sauce-like aroma were verified by additional experiments. This study enhances our understanding of the characteristic flavor compounds in soy sauce-like aroma ferments, provides new perspectives for analyzing the molecular mechanisms of soy sauce-like aroma formation, and provides a theoretical framework for the targeted enhancement of soy sauce-like aroma in various foods.
研究领域:
食品科学
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微生物学
·
分析化学
·
感官分析
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PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Miao Hu,Yaxin Gao,Weimin Meng,Pengfei Zhang,Jiao Wang,Zifan Yuan,Bei Fan,Fengzhong Wang,Shuying Li
Bacillus subtilis is the primary strain used in fermented soy products. The applicant fermented soymilk with the laboratory strain B. subtilis BSNK-5 to enhance nutrient density. However, prolonged fermentation caused rapid deterioration in flavor, resulting in an off-flavor poorly accepted by consumers, limiting its industrial application. Studies identified isovaleric acid (IVA), isobutyric acid (IBA), and 2-methylbutyric acid (2-MBA) as the main off-flavor compounds. The mechanism controlling off-flavor release remains unclear. Therefore, soybean protein was used as a model to investigate off-flavor release by analyzing binding percentage, physicochemical properties, conformation, and interaction forces. The modification of off-flavor by phenolic compounds was also examined. Results showed that soybean protein bound over 90 % of the flavor compounds, including a 98.6 % binding rate for IVA. Binding between soybean protein and off-flavor compounds was confirmed by the formation of large aggregates, decreased surface hydrophobicity, and a structural transformation from α-helix to β-sheet. Hydrogen bonds and hydrophobic interactions were identified as the primary interaction forces. Adding phenolic compounds significantly reduced soybean protein binding to flavor compounds. Phenolic compounds had a stronger binding affinity to soybean protein compared to flavor compounds and occupied binding sites on soybean protein, preventing flavor compound binding. L-epicatechin, (−)-epicatechin gallate, and epigallocatechin-3-gallate primarily occupied binding sites for 2-MBA, while ferulic acid, chlorogenic acid, and caffeic acid occupied sites for IVA, IBA, and 2-MBA. This research aids in controlling flavor release by soybean protein in food systems, supporting the development of nutrient-rich fermented foods.
研究领域:
食品科学
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微生物学
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PubMed
高影响因子
FOOD MICROBIOLOGY
·
2024
·
IF 4.5
Yali Li,Tianqi Wangjiang,Zhida Sun,Liu Shi,Sheng Chen,Lang Chen,Xiaojia Guo,Wenjin Wu,Guangquan Xiong,Lan Wang
Aeromonas veronii is associated with food spoilage and some human diseases, such as diarrhea, gastroenteritis, hemorrhagic septicemia or asymptomatic and even death. This research investigated the mechanism of the growth, biofilm formation, virulence, stress resistance, and spoilage potential of Bacillus subtilis lipopeptide against Aeromonas veronii . Lipopeptides suppressed the transmembrane transport of Aeromonas veronii by changing the cell membrane's permeability, the structure of membrane proteins, and Na + /K + -ATPase. Lipopeptide significantly reduced the activities of succinate dehydrogenase (SDH) and malate dehydrogenase (MDH) by 86.03% and 56.12%, respectively, ultimately slowing Aeromonas veronii growth. Lipopeptides also restrained biofilm formation by inhibiting Aeromonas veronii motivation and extracellular polysaccharide secretion. Lipopeptides downregulated gene transcriptional levels related to the virulence and stress tolerance of Aeromonas veronii . Furthermore, lipopeptides treatment resulted in a considerable decrease in the extracellular protease activity of Aeromonas veronii , which restrained the decomposing of channel catfish flesh. This research provides new insights into lipopeptides for controlling Aeromonas veronii and improving food safety.
研究领域:
微生物学
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食品科学
·
分子生物学
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PubMed
高影响因子
Frontiers in Cellular and Infection Microbiology
·
2022
·
IF 6.073
Pi Xionge,Teng Weilin,Fei Dibo,Zhao Gang,Liu Wei
Probiotics, prebiotics, and synbiotics can alleviate metabolic syndrome by altering the composition of the gut microbiota. Live combined Enterococcus faecium and Bacillus subtilis has been indicated to promote growth and reduce inflammation in animal models. However, the modulatory effects of live combined B. subtilis R-179 and E. faecium R-026 (LCBE) on human microbiota remain unclear. The current study examined the growth of these two strains in the presence of various oligosaccharides and assessed the effects of this probiotic mixture on human and murine gut microbiota in vitro and in vivo. Oligosaccharides improved the growth of E. faecium R-026 and B. subtilis R-179 as well as increased their production of short-chain fatty acids. E. faecium R-026 or B. subtilis R-179 co-incubated with Bifidobacterium and Clostridium significantly increased the number of the anaerobic bacteria Bifidobacterium longum and Clostridium butyricum by in vitro fermentation. Moreover, LCBE significantly reduced plasma cholesterol levels in mouse models of hyperlipidemia. LCBE combined with galacto-oligosaccharides led to a significant decrease in the Firmicutes/Bacteroidetes ratio and a significant increase in the relative abundance of Akkermansia and Bifidobacteria after treating mice with LCBE (0.23 g/day) for eight weeks. Furthermore, in vitro fermentation also showed that both the single strains and the two-strain mixture modulated human gut microbiota, resulting in increased Lactobacillus and Bifidobacteria, and decreased Escherichia-Shigella. Overall, these results suggest that LCBE can improve host health by reducing the level of cholesterol in mouse models by modifying the composition of the gut microbiota.
研究领域:
微生物学
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营养学
·
胃肠病学
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DOI
PubMed
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2026
·
IF 4.8
Xiuxin Pu,Mengdi Hao,Ying Han,Qingqing Cao,Hao Shen,Wanqiu Huang,Liangqiang Chen,Shaoning Yu,Fan Yang
Bacillus subtilis is one of the dominant bacteria in high-temperature Daqu of jiang-flavor baijiu. The heat-resistant enzymes and pyrazine compounds produced by Bacillus subtilis are crucial to the formation of jiang flavor. This study introduced a highly sensitive and specific biosensor for the detection of B. subtilis based on a boronic acid/amino-functionalized metal-organic framework and aptamer. The biosensor consists primarily of two parts, a biological recognition unit (boronic acid and aptamer) and a fluorescence output unit, which can accurately quantify the signal of B. subtilis by fluorescence intensity. The aptamer-modified magnetic beads specifically captured B. subtilis , and the enriched bacteria were recognized and detected by dual-ligand metal-organic frameworks. The biosensor can rapidly quantify B. subtilis in the range of 25–10 8 CFU/mL with a low limit of detection (9 CFU/mL) and excellent specificity, repeatability, and stability, providing an effective technical solution for addressing microbial detection challenges in real production scenarios.
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PubMed
高影响因子
BIOTECHNOLOGY LETTERS
·
2021
·Vol. 43
·期 3
·677-690
·
IF 2.461
Zhang Chaolei,Wang Chao,Zhao Shan,Xiu Zhilong
Objectives Probiotics ( Bacillus subtilis 04178) were entrapped in alginate-chitosan microcapsules by high-voltage electrostatic process. The encapsulation pattern was established as entrapped low density cells with culture (ELDC wc ). The performance of ELDC wc cells was investigated against stress environments of simulated digestive fluids. Results After incubation in simulated gastric (pH 2.5) and intestinal fluids (4% bile salt) for 2 h, the survival rate of ELDC wc cells (18.19% and 27.54%) was significantly higher than that of the free cells (0.0000009% and 0.0005%). The reason why B. subtilis embedded in microcapsules can resist the stress environments was that the mass production of extracellular proteins and polysaccharides prompted B. subtilis to form cell aggregates. The production of extracellular proteins and polysaccharides were regulated by the concentration of c-di-GMP and the expression of ydaJKLMN operon, abbA , sinI , slrA , slrB , abrR and sinR . Conclusions c-di-GMP is important for the production of extracellular polymer substance to enhance probiotic viability in stress environments.
研究领域:
微生物学
·
生物技术
·
食品科学
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PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Jiawei Zhou,Yumin Sang,Zhuang Wang,Jiacheng Feng,Linjiang Zhu,Xiaolong Chen
Enzymatic kinetic resolution is a promising way to produce l-menthol. However, the properties of the reported biocatalysts are still unsatisfactory and far from being ready for industrial application. Herein, a para-nitrobenzylesterase (pnbA) gene from Bacillus subtilis was cloned and expressed to produce l-menthol from d,l-menthyl acetate. The highest enantiomeric excess (ee) value of the product generated by pnbA was only approximately 80%, with a high conversion rate (47.8%) of d,l-menthyl acetate with the help of a cosolvent, indicating high catalytic activity but low enantioselectivity (E = 19.95). To enhance the enantioselectivity and catalytic efficiency of pnbA to d,l-menthyl acetate in an organic solvent-free system, site-directed mutagenesis was performed based on the results of molecular docking. The F314E/F315T mutant showed the best catalytic properties (E = 36.25) for d,l-menthyl acetate, with 92.11% ee and 30.58% conversion of d,l-menthyl acetate. To further improve the properties of pnbA, additional mutants were constructed based on the structure-guided triple-code saturation mutagenesis strategy. Finally, four mutants were screened for the best enantioselectivity (ee > 99%, E > 300) and catalytic efficiency at a high substrate concentration (200 g/L) without a cosolvent. This work provides several generally applicable biocatalysts for the industrial production of l-menthol.
研究领域:
生物化学
·
酶工程
·
合成生物学
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PubMed
高影响因子
PLoS One
·
2014
·Vol. 9
·期 4
·e93815
·
IF 3.534
Haishan Qi,Shanshan Li,Sumin Zhao,Di Huang,Menglei Xia,Jianping Wen
To rationally guide the improvement of isobutanol production, metabolic network and metabolic profiling analysis were performed to provide global and profound insights into cell metabolism of isobutanol-producing Bacillus subtilis . The metabolic flux distribution of strains with different isobutanol production capacity (BSUL03, BSUL04 and BSUL05) drops a hint of the importance of NADPH on isobutanol biosynthesis. Therefore, the redox pathways were redesigned in this study. To increase NADPH concentration, glucose-6-phosphate isomerase was inactivated (BSUL06) and glucose-6-phosphate dehydrogenase was overexpressed (BSUL07) successively. As expected, NADPH pool size in BSUL07 was 4.4-fold higher than that in parental strain BSUL05. However, cell growth, isobutanol yield and production were decreased by 46%, 22%, and 80%, respectively. Metabolic profiling analysis suggested that the severely imbalanced redox status might be the primary reason. To solve this problem, gene udhA of Escherichia coli encoding transhydrogenase was further overexpressed (BSUL08), which not only well balanced the cellular ratio of NAD(P)H/NAD(P) + , but also increased NADH and ATP concentration. In addition, a straightforward engineering approach for improving NADPH concentrations was employed in BSUL05 by overexpressing exogenous gene pntAB and obtained BSUL09. The performance for isobutanol production by BSUL09 was poorer than BSUL08 but better than other engineered strains. Furthermore, in fed-batch fermentation the isobutanol production and yield of BSUL08 increased by 11% and 19%, up to the value of 6.12 g/L and 0.37 C-mol isobutanol/C-mol glucose (63% of the theoretical value), respectively, compared with parental strain BSUL05. These results demonstrated that model-driven complemented with metabolic profiling analysis could serve as a useful approach in the strain improvement for higher bio-productivity in further application.
研究领域:
代谢工程
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生物技术
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微生物学
·
系统生物学
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PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Xiaoqi Zhao,Guoqiang Chen,Fan Wang,Han Zhao,Yuxi Wei,Lijuan Liu,Haibo Zhang
Fermented meat possesses plenty of microbial resources. In this study, a novel exopolysaccharide (EPS) secreted by the extreme salt-tolerant Bacillus subtilis LR-1 was researched. The optimal extraction conditions of EPS in fermentation broth (4 °C precipitation temperature, 80 mL/dL ethanol concentration, and 12 h precipitation time for maximum yield of 53.43 g/L) were determined through response surface methodology. The structural component of BL-P1, a purified polysaccharide, was glucose (82.95%) and mannose (13.58%), with an average molecular weight of 41.11 kDa by HPLC and HPGPC analysis. Congo red assay, FT-IR and NMR suggested that BL-P1 was a multi-branched hexasaccharide repeating unit with a tertiary helical structure. BL-P1 was mainly composed of 1,4,6-α-D-Glcp, 1,4-β-D-Glcp, 1,2-α-D-Manp, 1,3-β-D-Glcp, and T-α-D-Glcp at different locations, and contained a backbone fragment of →4,6)-α-D-Glcp-(1→4)-β-D-Glcp-(1→. The result of antioxidant activity showed that BL-P1 displayed strong quenching capacities on DPPH (77.65%) and hydroxyl radicals (93.23%). Additionally, the rheological behavior of BL-P1 showed thermal stability both during heating and subsequent cooling process and under the conditions of high concentration of NaCl and CaCl 2 , and had good synergistic thickening performance with gellan gum. In general, BL-P1 screened from the extreme salt-tolerant Bacillus subtilis LR-1 exhibited the potential application as a natural antioxidant and additive in functional food and related industries.
研究领域:
食品科学
·
微生物学
·
化学
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高影响因子
危险品化学品经营许可证（带存储）