Jo Jinchul, Cho Seoae, Kim Heebal
Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Room 5219, Building 200, Gwanak-Ro, Gwanak-Gu, Seoul, 08826, Republic of Korea.
eGnome Inc, Seoul, Republic of Korea.
Probiotics Antimicrob Proteins. 2025 Sep 2. doi: 10.1007/s12602-025-10728-7.
Bacillus amyloliquefaciens EG025 was isolated from cheonggukjang, a traditional Korean fermented soybean paste. Among multiple isolates from diverse fermented foods, B. amyloliquefaciens EG025 uniquely exhibited potent gliadin-degrading activity, a trait with the potential to attenuate the immunogenicity of gluten peptides implicated in celiac disease. B. amyloliquefaciens EG025 maintained robust enzymatic activity across a wide pH spectrum (neutral to alkaline) and, remarkably, retained over 90.4% of its maximal activity following a 2-h exposure to pH 2. In addition to its gliadin-degrading capability, B. amyloliquefaciens EG025 demonstrated exceptional acid and bile tolerance, indicating a strong capacity to survive and function under the harsh conditions of the human gastrointestinal tract. Whole-genome sequencing and comprehensive annotation revealed biosynthetic gene clusters for secondary metabolites known to confer host benefits, alongside key probiotic functional genes involved in gliadin degradation, acid and bile resistance, stress response, mucosal adhesion, and de novo vitamin biosynthesis. Importantly, safety assessment confirmed the absence of concerning antibiotic resistance determinants or virulence factors, underscoring the strain's safety profile. Phylogenetic reconstruction further highlighted the genetic distinctiveness of EG025 relative to other B. amyloliquefaciens strains, emphasizing its novelty within the species. Collectively, these combined in vitro assay, genomic, and phylogenetic results underscore the significant probiotic potential of B. amyloliquefaciens EG025 and support its future development as a novel therapeutic candidate for improving gluten tolerance and managing celiac disease. Its safety and multifunctional attributes position it as a promising ingredient for functional foods targeted at gluten-sensitive populations.
解淀粉芽孢杆菌EG025是从韩国传统发酵大豆酱清国酱中分离出来的。在从多种发酵食品中分离出的多个菌株中，解淀粉芽孢杆菌EG025独特地表现出强大的麦醇溶蛋白降解活性，这一特性有可能减弱与乳糜泻相关的麸质肽的免疫原性。解淀粉芽孢杆菌EG025在较宽的pH范围内（中性至碱性）保持强大的酶活性，并且值得注意的是，在pH 2下暴露2小时后仍保留其最大活性的90.4%以上。除了具有麦醇溶蛋白降解能力外，解淀粉芽孢杆菌EG025还表现出出色的耐酸和耐胆汁能力，表明它在人类胃肠道的恶劣条件下具有很强的生存和发挥功能的能力。全基因组测序和全面注释揭示了已知能赋予宿主益处的次生代谢物生物合成基因簇，以及参与麦醇溶蛋白降解、耐酸和耐胆汁、应激反应、粘膜粘附和从头合成维生素的关键益生菌功能基因。重要的是，安全性评估证实不存在令人担忧的抗生素抗性决定因素或毒力因子，突出了该菌株的安全特性。系统发育重建进一步强调了EG025相对于其他解淀粉芽孢杆菌菌株的遗传独特性，强调了其在该物种中的新颖性。总体而言，这些体外试验、基因组学和系统发育学结果共同强调了解淀粉芽孢杆菌EG025具有显著的益生菌潜力，并支持其未来作为一种新型治疗候选物的开发，以提高麸质耐受性和管理乳糜泻。其安全性和多功能特性使其成为针对麸质敏感人群的功能性食品的有前途的成分。
