解淀粉芽孢杆菌B-1895和枯草芽孢杆菌KATMIRA1933固态发酵制备的潜在益生菌制剂的SOS反应抑制特性
SOS Response Inhibitory Properties by Potential Probiotic Formulations of Bacillus amyloliquefaciens B-1895 and Bacillus subtilis KATMIRA1933 Obtained by Solid-State Fermentation.
作者信息
Prazdnova Evgeniya V, Mazanko Maria S, Bren Anzhelica B, Chistyakov Vladimir A, Weeks Richard, Chikindas Michael L
机构信息
Academy of Biology and Biotechnologies, Southern Federal University, Rostov-on-Don, Russia.
Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ, USA.
出版信息
Curr Microbiol. 2019 Mar;76(3):312-319. doi: 10.1007/s00284-018-01623-2. Epub 2019 Jan 2.
The ability of fermentates of two potential probiotic strains, Bacillus amyloliquefaciens B-1895 and Bacillus subtilis KATMIRA1933, to lower the SOS response in bacteria was evaluated using Escherichia coli-based Lux biosensors (pRecA-lux) and the tested bacilli fermentates obtained through solid-state fermentation. The SOS response was stimulated by the addition of ciprofloxacine. Preparations of both Bacillus fermentates demonstrated SOS-inhibitory activity (up to 54.21%). The strain КATMIRA1933 was characterized by higher SOS-inhibitory activity. The active components of the fermentates were stable against heating, proteinase, and RNase action.
使用基于大肠杆菌的Lux生物传感器（pRecA-lux）和通过固态发酵获得的经测试的芽孢杆菌发酵产物，评估了两种潜在益生菌菌株解淀粉芽孢杆菌B-1895和枯草芽孢杆菌KATMIRA1933的发酵产物降低细菌中SOS反应的能力。通过添加环丙沙星刺激SOS反应。两种芽孢杆菌发酵产物制剂均表现出SOS抑制活性（高达54.21%）。菌株KATMIRA1933具有更高的SOS抑制活性。发酵产物的活性成分对加热、蛋白酶和核糖核酸酶的作用稳定。
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