Screening and identification of purine degrading Lactobacillus fermentum 9-4 from Chinese fermented rice-flour noodles
The aim of this study was to isolate a new purine-degrading potential probiotic strain from Chinese fermented rice-flour noodles and investigate its potential application in purine-degrading food development for promising anti-gout therapy. A new lactic acid bacteria strain designated as Lactobacill...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2022-09-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022000684 |
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| author | Lianghua Lu Tiantian Liu Xiaoling Liu Chenghua Wang |
| author_facet | Lianghua Lu Tiantian Liu Xiaoling Liu Chenghua Wang |
| author_sort | Lianghua Lu |
| collection | DOAJ |
| description | The aim of this study was to isolate a new purine-degrading potential probiotic strain from Chinese fermented rice-flour noodles and investigate its potential application in purine-degrading food development for promising anti-gout therapy. A new lactic acid bacteria strain designated as Lactobacillus fermentum 9-4 was screened out from 10 Shengzhamifen samples by a comprehensive method integrating agar plate selection, in vitro purine-metabolizing enzymatic activities of xanthine oxidase and urate oxidase, 16S rRNA gene sequencing and identification. The resting cells of L. fermentum 9-4 showed the maximum degradation rates of inosine and guanosine by respective 2.13 × 10−3 and 2.78 × 10−3 g/(L·min), and the highest assimilation ratio of guanosine by (55.93 ± 3.12)%, which are improvements over LAB strains characterized previously. Yogurt fermented by L. fermentum 9-4 also efficiently assimilated the inosine and guanosine, with respective degradation rates of 98.10 % and 98.56 % higher than those of the commercial ones. The L. fermentum 9-4 showed excellent survival (> 80 %) under the conditions of pH 2.5 and 0.1 % bile salt. The results suggest that L. fermentum 9-4 may be a promising candidate as a probiotic for developing low-purine foods. |
| format | Article |
| id | doaj-art-3e09aa676a054bf6b5f0e75edeac0e9b |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2022-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-3e09aa676a054bf6b5f0e75edeac0e9b2025-02-03T05:38:22ZengTsinghua University PressFood Science and Human Wellness2213-45302022-09-0111514021408Screening and identification of purine degrading Lactobacillus fermentum 9-4 from Chinese fermented rice-flour noodlesLianghua Lu0Tiantian Liu1Xiaoling Liu2Chenghua Wang3College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaCorresponding author at: College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China. Fax: +86-771-323-2874.; College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaThe aim of this study was to isolate a new purine-degrading potential probiotic strain from Chinese fermented rice-flour noodles and investigate its potential application in purine-degrading food development for promising anti-gout therapy. A new lactic acid bacteria strain designated as Lactobacillus fermentum 9-4 was screened out from 10 Shengzhamifen samples by a comprehensive method integrating agar plate selection, in vitro purine-metabolizing enzymatic activities of xanthine oxidase and urate oxidase, 16S rRNA gene sequencing and identification. The resting cells of L. fermentum 9-4 showed the maximum degradation rates of inosine and guanosine by respective 2.13 × 10−3 and 2.78 × 10−3 g/(L·min), and the highest assimilation ratio of guanosine by (55.93 ± 3.12)%, which are improvements over LAB strains characterized previously. Yogurt fermented by L. fermentum 9-4 also efficiently assimilated the inosine and guanosine, with respective degradation rates of 98.10 % and 98.56 % higher than those of the commercial ones. The L. fermentum 9-4 showed excellent survival (> 80 %) under the conditions of pH 2.5 and 0.1 % bile salt. The results suggest that L. fermentum 9-4 may be a promising candidate as a probiotic for developing low-purine foods.http://www.sciencedirect.com/science/article/pii/S2213453022000684HyperuricemiaProbioticsLactobacillus fermentumLow-purine foodFermented rice noodle |
| spellingShingle | Lianghua Lu Tiantian Liu Xiaoling Liu Chenghua Wang Screening and identification of purine degrading Lactobacillus fermentum 9-4 from Chinese fermented rice-flour noodles Food Science and Human Wellness Hyperuricemia Probiotics Lactobacillus fermentum Low-purine food Fermented rice noodle |
| title | Screening and identification of purine degrading Lactobacillus fermentum 9-4 from Chinese fermented rice-flour noodles |
| title_full | Screening and identification of purine degrading Lactobacillus fermentum 9-4 from Chinese fermented rice-flour noodles |
| title_fullStr | Screening and identification of purine degrading Lactobacillus fermentum 9-4 from Chinese fermented rice-flour noodles |
| title_full_unstemmed | Screening and identification of purine degrading Lactobacillus fermentum 9-4 from Chinese fermented rice-flour noodles |
| title_short | Screening and identification of purine degrading Lactobacillus fermentum 9-4 from Chinese fermented rice-flour noodles |
| title_sort | screening and identification of purine degrading lactobacillus fermentum 9 4 from chinese fermented rice flour noodles |
| topic | Hyperuricemia Probiotics Lactobacillus fermentum Low-purine food Fermented rice noodle |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022000684 |
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