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母乳源Limosilactobacillus reuteri B1-10的全基因组测序及其益生特性分析

Whole genome sequencing of Limosilactobacillus reuteri B1-10 isolated from breast milk and its probiotic characteristics
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摘要 Limosilactobacillus reuteri B1-10分离自健康母乳中,具有更高的安全性。本实验结合全基因组测序和体外实验,对其安全性和益生特性进行分析和评估。结果表明,L.reuteri B1-10基因组全长2017569 bp,GC含量为39.01%,编码基因2019个,含有3个质粒,质粒上不携带耐药基因及毒力基因。体外药敏实验结果与CARD数据库预测一致,毒力基因不表达。此外,L.reuteri B1-10基因组中含有耐酸、耐胆盐、抗氧化及细胞粘附相关基因,体外实验结果进一步证实这些基因的表达潜力,为L.reuteri B1-10作为益生菌的安全性和潜在益生特性提供了有力证据。 Limosilactobacillus reuteri B1-10 was isolated from healthy breast milk,it exhibits higher safety.In this study,whole genome sequencing and in vitro experiments were combined to analyze and evaluate its safety and probiotic properties.The results showed that the total length of L.reuteri B1-10 genome was 2017569 bp,with a GC content of 39.01%,and 2019 coding genes.It included 3 plasmids,which did not carry any antibiotic resistance genes or virulence genes.The results of in vitro drug susceptibility test were consistent with the prediction of CARD database,showing no expression of virulence gene.In addition,,L.reuteri B1-10 genome contained genes related to acid resistance,bile salt resistance,antioxidant phase and cell adhesion.In vitro experimental results further confirmed the expression potential of these genes,providing strong evidence for the safety and potential probiotic properties of L.reuteri B1-10.
作者 张伟 李先平 蒋钰 赵军英 党兴芬 魏三娃 陈伙 陈历俊 ZHANG Wei;LI Xianping;JIANG Yu;ZHAO Junying;DANG Xingfen;WEI Sanwa;CHEN Huo;CHEN Lijun(College of Food Science,Northeast Agricultural University,Harbin 150030;Beijing Sanyuan Foods Co.,Ltd.,National Maternal and Infant Milk Product Health Engineering Technology Research Center,Beijing Dairy Engineering Technology Research Center,Breast Milk Research Technology Innovation Center,Beijing 100163)
出处 《中国食品添加剂》 CAS 2024年第10期64-73,共10页 China Food Additives
基金 国家自然科学基金项目(32072191) 中央引导地方科技发展资金(桂科ZY22096025) 北京市科技计划课题(Z221100006422012)。
关键词 母乳源 罗伊氏粘液乳杆菌 全基因组 益生特性 breast milk source Limosilactobacillus reuteri sequencing probiotic characteristics
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