Beck Bo Ram, Park Gun-Seok, Lee Yong Hyun, Im Sunghoon, Jeong Do Yeun, Kang Jihee
AtoGen Co., Ltd., Daejeon, South Korea.
Front Microbiol. 2019 Mar 6;10:433. doi: 10.3389/fmicb.2019.00433. eCollection 2019.
Three strains ATG-K2, ATG-K6, and ATG-K8 were isolated from Kimchi, a Korean traditional fermented food, and their probiotic potentials were examined. All three strains were free of antibiotic resistance, hemolysis, and biogenic amine production and therefore assumed to be safe, as supported by whole genome analyses. These strains demonstrated several basic probiotic functions including a wide range of antibacterial activity, bile salt hydrolase activity, hydrogen peroxide production, and heat resistance at 70°C for 60 s. Further studies of antimicrobial activities against and revealed growth inhibitory effects from culture supernatants, coaggregation effects, and killing effects of the three probiotic strains, with better efficacy toward . treatment of bacterial lysates of the probiotic strains to the RAW264.7 murine macrophage cell line resulted in innate immunity enhancement via IL-6 and TNF-α production without lipopolysaccharide (LPS) treatment and anti-inflammatory effects via significantly increased production of IL-10 when co-treated with LPS. However, the degree of probiotic effect was different for each strain as the highest TNF-α and the lowest IL-10 production by the RAW264.7 cell were observed in the K8 lysate treated group compared to the K2 and K6 lysate treated groups, which may be related to genomic differences such as chromosome size (K2: 3,034,884 bp, K6: 3,205,672 bp, K8: 3,221,272 bp), plasmid numbers (K2: 3, K6 and K8: 1), or total gene numbers (K2: 3,114, K6: 3,178, K8: 3,186). Although more correlative inspections to connect genomic information and biological functions are needed, genomic analyses of the three strains revealed distinct genomic compositions of each strain. Also, this finding suggests genome level analysis may be required to accurately identify microorganisms. Nevertheless, ATG-K2, ATG-K6, and ATG-K8 demonstrated their potential as probiotics for mucosal health improvement in both microbial and immunological contexts.
从韩国传统发酵食品泡菜中分离出三株菌株ATG-K2、ATG-K6和ATG-K8，并检测了它们的益生菌潜力。全基因组分析表明，这三株菌株均无抗生素抗性、溶血活性和生物胺生成能力，因此被认为是安全的。这些菌株表现出多种基本的益生菌功能，包括广泛的抗菌活性、胆汁盐水解酶活性、过氧化氢生成能力以及在70°C下60秒的耐热性。对[具体细菌名称1]和[具体细菌名称2]的抗菌活性的进一步研究表明，这三株益生菌菌株的培养上清液具有生长抑制作用、共聚集作用和杀伤作用，对[具体细菌名称1]的效果更好。将益生菌菌株的细菌裂解物处理RAW264.7小鼠巨噬细胞系，在不进行脂多糖（LPS）处理的情况下，通过产生IL-6和TNF-α增强先天免疫，在与LPS共同处理时，通过显著增加IL-10的产生发挥抗炎作用。然而，各菌株的益生菌效果程度不同，与K2和K6裂解物处理组相比，RAW264.7细胞在K8裂解物处理组中观察到最高的TNF-α产生和最低的IL-10产生，这可能与染色体大小（K2：3,034,884 bp，K6：3,205,672 bp，K8：3,221,272 bp）、质粒数量（K2：3，K6和K8：1）或总基因数量（K2：3,114，K6：3,178，K8：3,186）等基因组差异有关。尽管需要更多相关检查来关联基因组信息和生物学功能，但对这三株菌株的基因组分析揭示了各菌株独特的基因组组成。此外，这一发现表明可能需要进行基因组水平分析才能准确鉴定微生物。尽管如此，ATG-K2、ATG-K6和ATG-K8在微生物和免疫方面均显示出作为改善黏膜健康的益生菌的潜力。
