Wang Shiyu, Nie Ziyu, Zhu Li, Wu Yanyang, Wen Yashi, Deng Fangming, Zhao Lingyan
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
College of Animal Science and Technology, Hunan Biological Electromechanical Vocational College, Changsha 410128, China.
Microorganisms. 2024 Oct 26;12(11):2159. doi: 10.3390/microorganisms12112159.
Currently, there is increasing interest in the commercial utilization of probiotics isolated from traditional fermented food products. Therefore, this study aimed to investigate the probiotic potential of () Z22 isolated from naturally fermented mustard. The results suggest that Z22 exhibits good adhesion ability, antibacterial activity, safety, and tolerance to acidic conditions and bile salts. We further determined the anti-inflammatory mechanism and properties of Z22 and found that Z22 could significantly reduce the secretion of pro-inflammatory cytokines, including interleukin-6 (IL-6), interleukin-1β (IL-1β), tumor necrosis factor-α (TNF-α), and the expression of the pro-inflammatory mediator cyclooxygenase-2 (COX-2) protein in LPS-induced RAW 264.7 cells. In addition, Z22 also effectively inhibited the signaling pathways of nuclear factor κB (NF-κB) and mitogen-activated protein kinases (MAPKs). This effect can be attributed to a decrease in the levels of reactive oxygen species (ROS) and increased heme oxygenase-1 (HO-1) expression. Moreover, whole-genome sequencing revealed that Z22 contains gene-encoding proteins with anti-inflammatory functions, such as beta-glucosidase (BGL) and pyruvate kinase (PK), as well as antioxidant functions, including thioredoxin reductase (TrxR), tyrosine-protein phosphatase, and ATP-dependent intracellular proteases ClpP. In summary, these results indicated that Z22 can serve as a potential candidate probiotic for use in fermented foods such as yogurt (starter cultures), providing a promising strategy for the development of functional foods to prevent chronic diseases.
目前，人们对从传统发酵食品中分离出的益生菌的商业利用兴趣日益浓厚。因此，本研究旨在调查从天然发酵芥菜中分离出的（）Z22的益生菌潜力。结果表明，Z22具有良好的粘附能力、抗菌活性、安全性以及对酸性条件和胆盐的耐受性。我们进一步确定了Z22的抗炎机制和特性，发现Z22可以显著降低促炎细胞因子的分泌，包括白细胞介素-6（IL-6）、白细胞介素-1β（IL-1β）、肿瘤坏死因子-α（TNF-α），以及脂多糖诱导的RAW 264.7细胞中促炎介质环氧化酶-2（COX-2）蛋白的表达。此外，Z22还有效抑制了核因子κB（NF-κB）和丝裂原活化蛋白激酶（MAPKs）的信号通路。这种作用可归因于活性氧（ROS）水平的降低和血红素加氧酶-1（HO-1）表达的增加。此外，全基因组测序显示，Z22含有编码具有抗炎功能的蛋白质的基因，如β-葡萄糖苷酶（BGL）和丙酮酸激酶（PK），以及具有抗氧化功能的基因，包括硫氧还蛋白还原酶（TrxR）、酪氨酸蛋白磷酸酶和ATP依赖性细胞内蛋白酶ClpP。总之，这些结果表明，Z22可作为酸奶（发酵剂培养物）等发酵食品中潜在的益生菌候选物，为开发预防慢性病的功能性食品提供了一种有前景的策略。
