In Vitro Evaluation of the Probiotic Properties and Whole Genome Sequencing of Lacticaseibacillus rhamnosus J3205 Isolated from Home-Made Fermented Sauce
Yiming Chen, Lingchao Ma, Weiye Chen, Yiwen Chen, Zile Cheng, Yongzhang Zhu, Min Li, Yan Zhang, Xiaokui Guo, Chang Liu
TL;DR
A probiotic strain from fermented sauce shows strong survival in digestive conditions, safety, and anti-inflammatory properties.
Contribution
Discovery of a novel L. rhamnosus strain with probiotic potential and genomic/proteomic insights into its functionality.
Findings
J3205 survives well in simulated saliva and gastrointestinal conditions.
Genomic analysis shows absence of harmful genes and presence of stress-response elements.
Strain reduces inflammation and boosts antioxidants in cell models.
Abstract
Lacticaseibacillus rhamnosus J3205 was isolated from traditional fermented sauces and demonstrated potential probiotic properties. The strain exhibited high tolerance to simulated saliva (93.24% survival) and gastrointestinal conditions (69.95% gastric and 50.44% intestinal survival), along with strong adhesion capacity (58.25%) to intestinal epithelial cells. Safety assessments confirmed the absence of virulence and antibiotic resistance genes. Genomic analysis revealed stress-response genes and 34 insertion sequence (IS) elements, while proteomic profiling identified Pgk as a key enzyme in lactic acid production and SecY in oxidative stress resistance. Functionally, J3205 significantly reduces pro-inflammatory cytokines (TNF-α, IL-6, IL-1β) and enhances antioxidant markers (SOD, GSH) in vitro. These results position L. rhamnosus J3205 as a promising candidate for gut-health foods,…
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Taxonomy
TopicsProbiotics and Fermented Foods · Protein Hydrolysis and Bioactive Peptides · Gut microbiota and health