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Characterization of endogenous constitutive promoters from lactobacillus salivarius for finely-tuning gene expression

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Food Bioscience 2022年第6期50卷 216-222页

作者： Xin Song Xiaoyu Zhang Zhiqiang Xiong Yongjun Xia Yan Wu Lianzhong Ai Hui Xu Yanjun Tian Yijin Yang Guangqiang Wang Shanghai Engineering Research Center of Food Microbiology School of Health Science and EngineeringUniversity of Shanghai for Science and TechnologyShanghai200093China Shanghai Engineering Research Center of Food Safety School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai200240China Shandong Food Ferment Industry Research&Design Institute Qilu University of Technology (Shandong Academy of Science)Jinan250013China

lactobacillus salivarius is an important probiotic lactic acid bacterium that plays a major role in innate and acquired *** has gained much attention in metabolic engineering and synthetic biology owing to its probiotic ***,few well-characterized constitutive promoters are available to modulate *** gene ***,a pool of *** endogenous constitutive promoters was identified using RNA sequencing *** promoters were sorted based on their transcript *** application potential of the promoters was evaluated using a fluorescence reporting *** study provides the first well-characterized endogenous constitutive promoter library from ***,which has a potential for use as a basic toolbox in various lactic acid bacteria applications.

关键词： lactobacillus salivarius Constitutive promoters RNA-seq Gene expression

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Effect of lactobacillus salivarius H strain isolated from Chinese dry-cured ham on the color stability of fresh pork

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Food Science and Human Wellness 2013年第3期2卷 139-145页

作者： Zhen Luo Vincent Gasasira Yuhui Huang Dengyong Liu Xihong Yang Shihong Jiang Wenfeng Hu College of Food Science South China Agricultural UniversityGuangzhou 510642PR China National Center of Meat Quality and Safety Control College of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095PR China College of Food Science&Technology Guangdong Ocean UniversityZhanjiang 524088PR China Guangdong Wen’s Caren Food Co. Ltd.Xinxing County 527400PR China

The aim of this research is to investigate the effect of lactic acid bacteria(LAB)on color stability of fresh *** the seven LAB strains isolated from the Chinese dry-cured hams,H strain was identified as lactobacillus salivarius(CCTCC M2010374)by serial biochemical tests and 16S rRNA *** fresh pork samples were immersed in the H strain and lactobacillus fermentum extracts for 1 min after ultrasonic cells disruption and samples immersed in sterile 0.9%(m/V)saline was served as a control group,then samples were vacuum packaged and stored at 4◦*** oxide synthase(NOS)and metmyoglobin(MetMb)reductase were found in the cells extracts of H *** 6 days of storage,H strain group was found to be associated with the highest CIE a*values(P<0.05)and the lowest MetMb(41%).*** H strain has thus shown a beneficial effect on the color stability of fresh *** research is necessary to elucidate its mechanism.©2013 Beijing Academy of Food *** and hosting by Elsevier *** rights reserved.

关键词： Pork Color stability lactobacillus salivarius Metmyoglobin

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Treatment of Diarrhoea in Humans Using lactobacillus salivarius PROBIOTIC Isolated from Human Saliva

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Advances in Infectious Diseases 2022年第3期12卷 547-562页

作者： Eucharia Nkiruka Ezeumeh Lilian Chinyere Eleanya Uche Francisca Onwuasoanya Franca Chinwendu Ezeoke Department of Medical Laboratory Science Chukwuemeka Odumegwu Ojukwu University Anambra State Nigeria Department of Microbiology Chukwuemeka Odumegwu Ojukwu University Anambra State Nigeria Department of Medical Laboratory Science Nnamdi Azikiwe University Nnewi Campus Anambra State Nigeria Department of Animal Science Chukwuemeka Odumegwu Ojukwu University Anambra State Nigeria

In this study, lactobacillus salivarius was isolated from human saliva by culture technique using MRS medium, identified through relevant biochemical protocols, and compared to a known control of lactobacillus acidophilus sourced from Puritan Pride Inc., Qadelade, New York, USA. Primary isolation of microorganisms of interest was carried out at Cheznik Diagnostic and Research laboratories while animal preparation and treatment were carried out at Animal Farm, Mgbakwu Awka. Twenty wistar rats were used as the test animals and another twenty for positive control. The animals in the test group were induced to diarrhea using 1 ml of castor oil following 12-hour fasting while the control group was fed with daily feed and distilled water. The test animals upon production of diarrhoeic stool were fed with 1 × 109 cfu/ml (410 mg/dl w/v) of the lactobacillus sp isolate in distilled water. The diarrhoea was resolved within 24 hours of treatment. The average weights of the animals taken just after preparation and early treatment (Tx) showed appreciable loss in weight among the test animals possibly due to stress compared to initial weight at T0. However, upon continued treatment with the isolate, obvious weight gain (Tf) compared to Tx was observed. The results of the haematological data at the final analysis showed proximal values and consistency to that of the control group following administration of the lactobacillus sp isolate. The routine general health data of the test animals showed marked improvement upon treatment with the isolate. A test of significance at 0.05 showed a positive agreement (p lactobacillus sp showed marked sensitivity to erythromycin, ceftazidine, and chloromphenicol antimicrobial drugs just like other known probiotic strains. No known health hazard or death was recorded. From the study, it was observed that saliva can also proffer a good site in addition to the gut and ileum for the isolation of probiotic

关键词： Probiotics lactobacillus salivarius MRS Medium Wistar Rats Diarrhoea

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