Genomic Insights of Weissella jogaejeotgali FOL01T Reveals Its Food Fermentation Ability and Human Gut Adaptive Potential for Probiotic Applications in Food Industries
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
Although the genus Leuconostoc, generally found in various fermented foods, has often been suggested to be a novel probiotic for food fermentation and health promotion, the strains in this genus showed low acid tolerance and low osmotic stress resistance activities, which are required for survival during food fermentation events. Recently, a novel species of Weissella, W. jogaejeotgali FOL01T (= KCCM 43128 = JCM 30580), was isolated from Korean fermented clams. To determine the genomic features of this new species, its genome was completely sequenced and analyzed. The genome consists of a circular chromosome of 2,114,163 bp of DNA with a G+C content of 38.8%, and the plasmid pFOL01 consists of 35,382 bp of DNA with a G+C content of 39.1%. The genome analysis showed its potential for use in food fermentation and osmotic stress resistance abilities for processing in food industries. In addition, this strain was predicted to have acid tolerance and adhesion to the mucosal layer for survival and colonization in the gut. Subsequent experiments substantiated these abilities, suggesting that W. jogaejeotgali may have probiotic potential and a high survival rate during food fermentation. Therefore, it may be suitable as a novel probiotic strain for various applications in food industries.
Abstract
Although the genus Leuconostoc, generally found in various fermented foods, has often been suggested to be a novel probiotic for food fermentation and health promotion, the strains in this genus showed low acid tolerance and low osmotic stress resistance activities, which are required for survival during food fermentation events. Recently, a novel species of Weissella, W. jogaejeotgali FOL01T (= KCCM 43128 = JCM 30580), was isolated from Korean fermented clams. To determine the genomic features of this new species, its genome was completely sequenced and analyzed. The genome consists of a circular chromosome of 2,114,163 bp of DNA with a G+C content of 38.8%, and the plasmid pFOL01 consists of 35,382 bp of DNA with a G+C content of 39.1%. The genome analysis showed its potential for use in food fermentation and osmotic stress resistance abilities for processing in food industries. In addition, this strain was predicted to have acid tolerance and adhesion to the mucosal layer for survival and colonization in the gut. Subsequent experiments substantiated these abilities, suggesting that W. jogaejeotgali may have probiotic potential and a high survival rate during food fermentation. Therefore, it may be suitable as a novel probiotic strain for various applications in food industries.
참고문헌 (25)
- Alegría Á, "Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses", Dairy Sci. Technol, 93, pp.657~673 (2013)
- Hastings JW, "Characterization of leucocin A-UAL 187and cloning of the bacteriocin gene from Leuconostoc gelidum", J. Bacteriol, 173, pp.7491~7500 (1991)
- Allameh SK, "Isolation, identification and characterization of Leuconostoc mesenteroides as a new probiotic from intestine of snakehead fish (Channa striatus)", Afr. J. Biotechnol, 11, pp.3810~3816 (2012)
- Cho J, "Microbial population dynamics of kimchi, a fermented cabbage product", FEMS Microbiol. Lett, 257, pp.262~267 (2006)
- Jeong SH, "Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation", Int. J. Food Microbiol, 160, pp.252~259 (2013)
- Fusc o V, "The genus Weissella: taxonomy, ecology and biotechnological potential", Front. Microbiol, 6, pp.155~ (2015)
- Collins MD, "Taxonomic studies on some Leuconostoc-like organisms from fermented sausages: description of a new genus Weissella for the Leuconostoc paramesenteroides group of species", J. Appl. Bacteriol, 75, pp.595~603 (1993)
- Srionnual S, "Weissellicin 110, a newly discovered bacteriocin from Weissella cibaria 110, isolated from plaa-som, a fermented fish product from Thailand", Appl. Environ. Microbiol, 73, pp.2247~2250 (2007)
- Masuda Y, "Characterization and identification of weissellicin Y and weissellicin M, novel bacteriocins produced by Weissella hellenica QU 13", J. Appl. Microbiol, 112, pp.99~108 (2012)
- Leong KH, "Weissellicin L, a novel bacteriocin from sian-sianzih-isolated Weissella hellenica 4-7", J. Appl. Microbiol, 115, pp.70~76 (2013)
- Nam H, "Effect of Weissella confusa strain PL9001 on the adherence and growth of Helicobacter pylori", Appl. Environ. Microbiol, 68, pp.4642~4645 (2002)
- Lee S-H, "Isolation of Weissella jogaejeotgali sp. nov. from jogaejeotgal, a traditional Korean fermented seafood", Int. J. Syst. Evol. Microbiol, 65, pp.4674~4681 (2015)
- Chin CS, "Nonhybrid, finished microbial genome assemblies from long-read SMRT sequencing data", Nat. Methods, 10, pp.563~569 (2013)
- Besemer J, "GeneMarkS: a self-training method for prediction of gene starts in microbial genomes. Implications for finding sequence motifs in regulatory regions", Nucleic Acids Res, 29, pp.2607~2618 (2001)
- Delcher AL, "Identifying bacterial genes and endosymbiont DNA with Glimmer", Bioinformatics, 23, pp.673~679 (2007)
- Aziz RK, "The RAST server: rapid annotations using subsystems technology", BMC Genomics, 9, pp.75~ (2008)
- Zdobnov EM, "InterProScan – an integration platform for the signature-recognition methods in InterPro", Bioinformatics, 17, pp.847~848 (2001)
- Kanehisa M, "KEGG: Kyoto encyclopedia of genes and genomes", Nucleic Acids Res, 28, pp.27~30 (2000)
- Azcarate-Peril MA, "Temporal gene expression and probiotic attributes of Lactobacillus acidophilus during growth in milk", J. Dairy Sci, 92, pp.870~886 (2009)
- Divya JB, "Newly isolated lactic acid bacteria with probiotic features for potential application in food industry", Appl. Biochem. Biotechnol, 167, pp.1314~1324 (2012)
- Mager WH, "Cellular responses to oxidative and osmotic stress", Cell Stress Chaperones, 5, pp.73~75 (2000)
- 이세희, "Diversity and community analysis of fermenting bacteria isolated from eight major Korean fermented foods using arbitrary-primed PCR and 16S rRNA gene sequencing", Applied Biological Chemistry, 58(3), pp.453~461 (2015), 한국응용생명화학회
- Cotter PD, "Surviving the acid test: responses of gram-positive bacteria to low pH", Microbiol. Mol. Biol. Rev, 67, pp.429~453 (2003)
- Wang L, "A fibronectin-binding protein (FbpA) of Weissella cibaria inhibits colonization and infection of Staphylococcus aureus in mammary glands", Cell. Microbiol, 19, pp.e12731~ (2017)
- Cosentino S, "PathogenFinder - distinguishing friend from foe using bacterial whole genome sequence data", PLoS One, 8, pp.e77302~ (2013)