Chintakovid Nutwadee, Singkhamanan Kamonnut, Yaikhan Thunchanok, Nokchan Natakorn, Wonglapsuwan Monwadee, Jitpakdee Jirayu, Kantachote Duangporn, Surachat Komwit
Department of Biomedical Sciences and Biomedical Engineering, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand.
Division of Biological Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
Heliyon. 2024 Jun 27;10(13):e33823. doi: 10.1016/j.heliyon.2024.e33823. eCollection 2024 Jul 15.
SPS109, an isolated strain of lactic acid bacteria (LAB) from fermented foods, showed remarkable potential as a probiotic with dual capabilities in γ-aminobutyric acid (GABA) production and cholesterol reduction. This study employs genomic and comparative analyses to search into the strain's genetic profile, safety features, and probiotic attributes. The safety assessment reveals the absence of virulence factors and antimicrobial resistance genes, while the genome uncovers bacteriocin-related elements, including sactipeptides and a cluster for putative plantaricins, strengthening its ability to combat diverse pathogens. Pangenome analysis revealed unique bacteriocin-related genes, specifically and , distinguishing SPS109 from four other strains producing GABA. In addition, genomic study emphasizes SPS109 strain distinctive features, two GABA-related genes responsible for GABA production and a bile tolerance gene () crucial for cholesterol reduction. Additionally, the analysis highlights several genes of potential probiotic properties, including stress tolerance, vitamin production, and antioxidant activity. In summary, SPS109 emerges as a promising probiotic candidate with versatile applications in the food and beverage industries, supported by its unique genomic features and safety profile.
SPS109是一种从发酵食品中分离出的乳酸菌菌株，作为一种益生菌，它在γ-氨基丁酸（GABA）生产和降低胆固醇方面具有显著潜力，具备双重能力。本研究采用基因组和比较分析方法来探究该菌株的遗传特征、安全特性和益生菌属性。安全性评估显示其不存在毒力因子和抗微生物耐药基因，而基因组揭示了与细菌素相关的元件，包括硫肽类和一个假定的植物乳杆菌素基因簇，增强了其对抗多种病原体的能力。泛基因组分析揭示了独特的与细菌素相关的基因，特别是[具体基因1]和[具体基因2]，这使SPS109与其他四种产生GABA的[菌株名称]菌株有所区别。此外，基因组研究强调了SPS109菌株的独特特征，即两个负责GABA产生的与GABA相关的基因以及一个对降低胆固醇至关重要的胆汁耐受基因（[基因名称]）。此外，分析突出了几个具有潜在益生菌特性的基因，包括应激耐受性、维生素产生和抗氧化活性。总之，SPS109因其独特的基因组特征和安全概况，成为食品和饮料行业中具有广泛应用前景的有前途的益生菌候选菌株。
