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从自制发酵酱中分离出的J3205的益生菌特性及全基因组测序的体外评估

In Vitro Evaluation of the Probiotic Properties and Whole Genome Sequencing of J3205 Isolated from Home-Made Fermented Sauce.

作者信息

Chen Yiming, Ma Lingchao, Chen Weiye, Chen Yiwen, Cheng Zile, Zhu Yongzhang, Li Min, Zhang Yan, Guo Xiaokui, Liu Chang

机构信息

School of Global Health, Chinese Center for Tropical Diseases Research, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China.

School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China.

出版信息

Microorganisms. 2025 Jul 11;13(7):1643. doi: 10.3390/microorganisms13071643.

DOI:10.3390/microorganisms13071643
PMID:40732153
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12301047/
Abstract

J3205 was isolated from traditional fermented sauces and demonstrated potential probiotic properties. The strain exhibited high tolerance to simulated saliva (93.24% survival) and gastrointestinal conditions (69.95% gastric and 50.44% intestinal survival), along with strong adhesion capacity (58.25%) to intestinal epithelial cells. Safety assessments confirmed the absence of virulence and antibiotic resistance genes. Genomic analysis revealed stress-response genes and 34 insertion sequence (IS) elements, while proteomic profiling identified as a key enzyme in lactic acid production and in oxidative stress resistance. Functionally, J3205 significantly reduces pro-inflammatory cytokines (TNF-α, IL-6, IL-1β) and enhances antioxidant markers (SOD, GSH) in vitro. These results position J3205 as a promising candidate for gut-health foods, anti-inflammatory nutraceuticals, and oxidative-stress therapeutics, warranting further in vivo validation.

摘要

J3205是从传统发酵酱料中分离出来的，具有潜在的益生菌特性。该菌株对模拟唾液（存活率93.24%）和胃肠道环境（胃部存活率69.95%，肠道存活率50.44%）表现出高耐受性，对肠道上皮细胞具有较强的黏附能力（58.25%）。安全性评估证实其不存在毒力和抗生素抗性基因。基因组分析揭示了应激反应基因和34个插入序列（IS）元件，而蛋白质组学分析确定了一种乳酸生产关键酶和一种抗氧化应激关键酶。在功能上，J3205在体外能显著降低促炎细胞因子（TNF-α、IL-6、IL-1β）并增强抗氧化标志物（SOD、GSH）。这些结果表明J3205是肠道健康食品、抗炎营养保健品和抗氧化应激治疗药物的有前景的候选者，值得进一步进行体内验证。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/5d96d665297c/microorganisms-13-01643-g012.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/a99377bc5fbc/microorganisms-13-01643-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/ba702a03dbf7/microorganisms-13-01643-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/8d944be9f4f2/microorganisms-13-01643-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/72352bb8cb1c/microorganisms-13-01643-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/7e572b39ac81/microorganisms-13-01643-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/fdd3c67b421e/microorganisms-13-01643-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/a9562174ebf9/microorganisms-13-01643-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/5d96d665297c/microorganisms-13-01643-g012.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/5517e287295d/microorganisms-13-01643-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/f7fd05436cbc/microorganisms-13-01643-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/85301ba3877e/microorganisms-13-01643-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/01cd181f0e98/microorganisms-13-01643-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/a99377bc5fbc/microorganisms-13-01643-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/ba702a03dbf7/microorganisms-13-01643-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/8d944be9f4f2/microorganisms-13-01643-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/72352bb8cb1c/microorganisms-13-01643-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/7e572b39ac81/microorganisms-13-01643-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/fdd3c67b421e/microorganisms-13-01643-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/a9562174ebf9/microorganisms-13-01643-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be6a/12301047/5d96d665297c/microorganisms-13-01643-g012.jpg

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