Giles-Gómez Martha, Morales Huerta Ximena, Pastelin-Palacios Rodolfo, López-Macías Constantino, Flores Montesinos Mayrene Sarai, Astudillo-Melgar Fernando, Escalante Adelfo
Departamento de Biología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de México 04510, Mexico.
Unidad de Investigación Médica en Inmunoquímica, Hospital de Especialidades del Centro Médico Nacional "Siglo XXI", Instituto Mexicano del Seguro Social (IMSS), Cuauhtémoc, Ciudad de México 06720, Mexico.
Microorganisms. 2024 Aug 12;12(8):1652. doi: 10.3390/microorganisms12081652.
The traditional Mexican fermented beverage pulque has been considered a healthy product for treating gastrointestinal disorders. Lactic acid bacteria (LAB) have been identified as one of the most abundant microbial groups during pulque fermentation. As traditional pulque is consumed directly from the fermentation vessel, the naturally associated LABs are ingested, reaching the consumer's small intestine alive, suggesting their potential probiotic capability. In this contribution, we assayed the probiotic potential of the strain of LB1_P46 isolated from pulque produced in Huitzilac, Morelos State, Mexico. The characterization included resistance to acid pH (3.5) and exposure to bile salts at 37 °C; the assay of the hemolytic activity and antibiotic resistance profiling; the functional traits of cholesterol reduction and β-galactosidase activity; and several cell surface properties, indicating that this LAB possesses probiotic properties comparable to other LAB. Additionally, this showed significance in in vitro antimicrobial activity against several Gram-negative and Gram-positive bacteria and in vivo preventive anti-infective capability against in a BALB/c mouse model. Several functional traits and probiotic activities assayed were correlated with the corresponding enzymes encoded in the complete genome of the strain. The genome mining for bacteriocins led to the identification of several bacteriocins and a ribosomally synthesized and post-translationally modified peptide encoding for the plantaricin EF. Results indicated that LB1_P46 is a promising probiotic LAB for preparing functional non-dairy and dairy beverages.
传统的墨西哥发酵饮料龙舌兰酒被认为是一种治疗胃肠道疾病的健康产品。乳酸菌（LAB）已被确定为龙舌兰酒发酵过程中最丰富的微生物群体之一。由于传统龙舌兰酒是直接从发酵容器中饮用的，因此摄入了天然存在的乳酸菌，这些乳酸菌能够存活到达消费者的小肠，表明它们具有潜在的益生菌能力。在本研究中，我们检测了从墨西哥莫雷洛斯州惠齐拉克生产的龙舌兰酒中分离出的LB1_P46菌株的益生菌潜力。特性鉴定包括对酸性pH值（3.5）的耐受性以及在37°C下暴露于胆盐的情况；溶血活性和抗生素抗性分析；胆固醇降低和β-半乳糖苷酶活性的功能特性；以及几种细胞表面特性，表明该乳酸菌具有与其他乳酸菌相当的益生菌特性。此外，该菌株对几种革兰氏阴性菌和革兰氏阳性菌具有显著的体外抗菌活性，并且在BALB/c小鼠模型中具有体内预防抗感染能力。检测的几种功能特性和益生菌活性与该菌株完整基因组中编码的相应酶相关。对细菌素的基因组挖掘导致鉴定出几种细菌素以及一种编码植物乳杆菌素EF的核糖体合成和翻译后修饰肽。结果表明，LB1_P46是一种有前途的益生菌乳酸菌，可用于制备功能性非乳类和乳类饮料。
