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Functional Characterization of Clostridium tyrobutyricum L319: A Promising Next-Generation Probiotic for Short-Chain Fatty Acid Production
Probiotics contribute a lot to human health and the occurrence of diseases. Correspondingly, probiotics’ safety evaluation and probiotic properties have received increasing attention in the food industry and disease treatment. Clostridium tyrobutyricum L319 is a short-chain fatty acid (SCFA)-produci...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2022
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9247582/ https://www.ncbi.nlm.nih.gov/pubmed/35783414 http://dx.doi.org/10.3389/fmicb.2022.926710 |
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author | Yang, Zhihan Amal, Fatima Ezzahra Yang, Lei Liu, Yuxin Zhu, Liying Zhu, Zhengming Jiang, Ling |
author_facet | Yang, Zhihan Amal, Fatima Ezzahra Yang, Lei Liu, Yuxin Zhu, Liying Zhu, Zhengming Jiang, Ling |
author_sort | Yang, Zhihan |
collection | PubMed |
description | Probiotics contribute a lot to human health and the occurrence of diseases. Correspondingly, probiotics’ safety evaluation and probiotic properties have received increasing attention in the food industry and disease treatment. Clostridium tyrobutyricum L319 is a short-chain fatty acid (SCFA)-producing strain isolated from Grana Padano cheese with a blowing defect. Our previous study has shown its safety at the genomic level. This study focused more on the safety evaluation and probiotic properties in vitro. According to the results, this strain has no potential virulence factors or the possibility of antibiotic resistance genes propagation. It also fulfilled several criteria to be used as a probiotic, including significant hydrophobicity under an acidic condition (pH 5.0) and resistance to simulate gastric juice and intestinal juice. Additionally, this strain was found to be tolerant to the harsh conditions of the external environment, including resistance to low (20°C) and high (50°C) temperatures, high salts (3% NaCl), and low pH (pH 5.0). Finally, we found that this strain could ferment prebiotics, such as chito-oligosaccharides, to produce SCFAs. It exhibited excellent growth performance whether using chito-oligosaccharide as a sole carbon source or combining glucose as the mixed carbon source. Furthermore, chito-oligosaccharide and glucose (1:1) mixed carbon sources were the optimal strategy for the production of SCFAs. Our findings demonstrated that this strain might be considered a promising candidate for future use as a probiotic to promote health benefits. |
format | Online Article Text |
id | pubmed-9247582 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-92475822022-07-02 Functional Characterization of Clostridium tyrobutyricum L319: A Promising Next-Generation Probiotic for Short-Chain Fatty Acid Production Yang, Zhihan Amal, Fatima Ezzahra Yang, Lei Liu, Yuxin Zhu, Liying Zhu, Zhengming Jiang, Ling Front Microbiol Microbiology Probiotics contribute a lot to human health and the occurrence of diseases. Correspondingly, probiotics’ safety evaluation and probiotic properties have received increasing attention in the food industry and disease treatment. Clostridium tyrobutyricum L319 is a short-chain fatty acid (SCFA)-producing strain isolated from Grana Padano cheese with a blowing defect. Our previous study has shown its safety at the genomic level. This study focused more on the safety evaluation and probiotic properties in vitro. According to the results, this strain has no potential virulence factors or the possibility of antibiotic resistance genes propagation. It also fulfilled several criteria to be used as a probiotic, including significant hydrophobicity under an acidic condition (pH 5.0) and resistance to simulate gastric juice and intestinal juice. Additionally, this strain was found to be tolerant to the harsh conditions of the external environment, including resistance to low (20°C) and high (50°C) temperatures, high salts (3% NaCl), and low pH (pH 5.0). Finally, we found that this strain could ferment prebiotics, such as chito-oligosaccharides, to produce SCFAs. It exhibited excellent growth performance whether using chito-oligosaccharide as a sole carbon source or combining glucose as the mixed carbon source. Furthermore, chito-oligosaccharide and glucose (1:1) mixed carbon sources were the optimal strategy for the production of SCFAs. Our findings demonstrated that this strain might be considered a promising candidate for future use as a probiotic to promote health benefits. Frontiers Media S.A. 2022-06-17 /pmc/articles/PMC9247582/ /pubmed/35783414 http://dx.doi.org/10.3389/fmicb.2022.926710 Text en Copyright © 2022 Yang, Amal, Yang, Liu, Zhu, Zhu and Jiang. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Yang, Zhihan Amal, Fatima Ezzahra Yang, Lei Liu, Yuxin Zhu, Liying Zhu, Zhengming Jiang, Ling Functional Characterization of Clostridium tyrobutyricum L319: A Promising Next-Generation Probiotic for Short-Chain Fatty Acid Production |
title | Functional Characterization of Clostridium tyrobutyricum L319: A Promising Next-Generation Probiotic for Short-Chain Fatty Acid Production |
title_full | Functional Characterization of Clostridium tyrobutyricum L319: A Promising Next-Generation Probiotic for Short-Chain Fatty Acid Production |
title_fullStr | Functional Characterization of Clostridium tyrobutyricum L319: A Promising Next-Generation Probiotic for Short-Chain Fatty Acid Production |
title_full_unstemmed | Functional Characterization of Clostridium tyrobutyricum L319: A Promising Next-Generation Probiotic for Short-Chain Fatty Acid Production |
title_short | Functional Characterization of Clostridium tyrobutyricum L319: A Promising Next-Generation Probiotic for Short-Chain Fatty Acid Production |
title_sort | functional characterization of clostridium tyrobutyricum l319: a promising next-generation probiotic for short-chain fatty acid production |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9247582/ https://www.ncbi.nlm.nih.gov/pubmed/35783414 http://dx.doi.org/10.3389/fmicb.2022.926710 |
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