Heo Sojeong, Kim Jong-Hoon, Kwak Mi-Sun, Sung Moon-Hee, Jeong Do-Won
Department of Food and Nutrition, Dongduk Women's University, Seoul 02748, Korea.
The Department of Bio and Fermentation Convergence Technology, Kookmin University, Seoul 02707, Korea.
Foods. 2021 Mar 9;10(3):563. doi: 10.3390/foods10030563.
strain KMU01 showing γ-glutamyltransferase activity as a probiotic candidate was isolated from kimchi. However, the genetic information on strain KMU01 was not clear. Therefore, the current investigation was undertaken to prove the probiotic traits of strain KMU01 through genomic analysis. Genomic analysis revealed that strain KMU01 did not encode enterotoxin genes and acquired antibiotic resistance genes. Strain KMU01 genome possessed survivability traits under extreme conditions such as in the presence of gastric acid, as well as several probiotic traits such as intestinal epithelium adhesion and the production of thiamine and essential amino acids. Potential genes for human health enhancement such as those for γ-glutamyltransferase, nattokinase, and bacteriocin production were also identified in the genome. As a starter candidate for food fermentation, the genome of KMU01 encoded for protease, amylase, and lipase genes. The complete genomic sequence of KMU01 will contribute to our understanding of the genetic basis of probiotic properties and allow for the assessment of the effectiveness of this strain as a starter or probiotic for use in the food industry.
从泡菜中分离出表现出γ-谷氨酰转移酶活性的KMU01菌株作为益生菌候选菌株。然而，关于KMU01菌株的遗传信息尚不清楚。因此，开展了当前这项研究，通过基因组分析来证明KMU01菌株的益生菌特性。基因组分析表明，KMU01菌株不编码肠毒素基因，也未获得抗生素抗性基因。KMU01菌株基因组在极端条件下（如存在胃酸的情况下）具有生存能力特性，以及诸如肠道上皮细胞黏附、硫胺素和必需氨基酸产生等多种益生菌特性。基因组中还鉴定出了对人类健康有益的潜在基因，如γ-谷氨酰转移酶、纳豆激酶和细菌素产生相关的基因。作为食品发酵的起始候选菌株，KMU01的基因组编码了蛋白酶、淀粉酶和脂肪酶基因。KMU01的完整基因组序列将有助于我们理解益生菌特性的遗传基础，并有助于评估该菌株作为食品工业中起始菌株或益生菌的有效性。
