PDF(Pubmed)
Abstract：
This study focused on L. paracasei strains isolated from fermented palm sap in southern Thailand that exhibit potential probiotic characteristics, including antibiotic susceptibility, resistance to gastrointestinal stresses, and antimicrobial activity against various pathogens. However, a thorough investigation of the whole genome sequences of L. paracasei isolates is required to ensure their safety and probiotic properties for human applications. This study aimed to sequence the genome of L. paracasei isolated from fermented palm sap, to assess its safety profile, and to conduct a comprehensive comparative genomic analysis with other Lacticaseibacillus species. The genome sizes of the seven L. paracasei strains ranged from 3,070,747 bp to 3,131,129 bp, with a GC content between 46.11% and 46.17% supporting their classification as nomadic lactobacilli. In addition, the minimal presence of cloud genes and a significant number of core genes suggest a high degree of relatedness among the strains. Meanwhile, phylogenetic analysis of core genes revealed that the strains possessed distinct genes and were grouped into two distinct clades. Genomic analysis revealed key genes associated with probiotic functions, such as those involved in gastrointestinal, oxidative stress resistance, vitamin synthesis, and biofilm disruption. This study is consistent with previous studies that used whole-genome sequencing and bioinformatics to assess the safety and potential benefits of probiotics in various food fermentation processes. Our findings provide valuable insights into the potential use of seven L. paracasei strains isolated from fermented palm sap as probiotic and postbiotic candidates in functional foods and pharmaceuticals.
摘要：
本研究集中于从泰国南部发酵的棕榈汁中分离出的副干酪乳杆菌菌株，这些菌株具有潜在的益生菌特性，包括抗生素敏感性，对胃肠压力的抵抗力，和抗各种病原体的抗菌活性。然而,需要对副干酪乳杆菌分离株的全基因组序列进行彻底调查，以确保它们的安全性和人类应用的益生菌特性。本研究旨在对从发酵的棕榈汁中分离的副干酪乳杆菌进行基因组测序，为了评估它的安全性，并与其他乳杆菌进行全面的比较基因组分析。七个副干酪乳杆菌菌株的基因组大小范围从3,070,747bp到3,131,129bp，GC含量在46.11％至46.17％之间，支持将其分类为游牧乳杆菌。此外,云基因的存在很少，核心基因的数量很大，这表明菌株之间存在高度的相关性。同时,核心基因的系统发育分析表明，这些菌株具有不同的基因，并分为两个不同的进化枝。基因组分析揭示了与益生菌功能相关的关键基因，比如那些与胃肠道有关的，抗氧化应激，维生素合成，和生物膜破坏。这项研究与以前的研究一致，这些研究使用全基因组测序和生物信息学来评估益生菌在各种食品发酵过程中的安全性和潜在益处。我们的发现为从发酵的棕榈汁中分离出的7种副干酪乳杆菌菌株在功能性食品和药物中作为益生菌和后生物候选物的潜在用途提供了有价值的见解。
