Safety assessment of a novel marine multi-stress-tolerant yeast Meyerozyma guilliermondii GXDK6 according to phenotype and whole genome-sequencing analysis

IF 5.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Science and Human Wellness Pub Date : 2024-05-27 DOI:10.26599/FSHW.2022.9250170
Xueyan Mo , Mengcheng Zhou , Yanmei Li , Lili Yu , Huashang Bai , Peihong Shen , Xing Zhou , Haojun Zhu , Huijie Sun , Ru Bu , Chengjian Jiang
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Abstract

The application of microorganisms as probiotics is limited due to lack of safety evaluation. Here, a novel multi-stress-tolerant yeast Meyerozyma guilliermondii GXDK6 with aroma-producing properties was identified from marine mangrove microorganisms. Its safety and probiotic properties were assessed in accordance with phenotype and whole-genome sequencing analysis. Results showed that the genes and phenotypic expression of related virulence, antibiotic resistance and retroelement were rarely found. Hyphal morphogenesis genes (SIT4, HOG1, SPA2, ERK1, ICL1, CST20, HSP104, TPS1, and RHO1) and phospholipase secretion gene (VPS4) were annotated. True hyphae and phospholipase were absent. Only one retroelement (Tad1-65_BG) was found. Major biogenic amines (BAs) encoding genes were absent, except for spermidine synthase (JA9_002594), spermine synthase (JA9_004690), and tyrosine decarboxylase (inx). The production of single BAs and total BAs was far below the food-defined thresholds. GXDK6 had no resistance to common antifungal drugs. Virulence enzymes, such as gelatinase, DNase, hemolytic, lecithinase, and thrombin were absent. Acute toxicity test with mice demonstrated that GXDK6 is safe. GXDK6 has a good reproduction ability in the simulation gastrointestinal tract. GXDK6 also has a strong antioxidant ability, β-glucosidase, and inulinase activity. To sum up, GXDK6 is considered as a safe probiotic for human consumption and food fermentation.

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根据表型和全基因组测序分析评估新型海洋多应激耐受酵母 Meyerozyma guilliermondii GXDK6 的安全性
由于缺乏安全性评估,微生物作为益生菌的应用受到限制。本文从海洋红树林微生物中鉴定出了一种新型耐多应激酵母 Meyerozyma guilliermondii GXDK6,它具有产生香气的特性。根据表型和全基因组测序分析评估了其安全性和益生特性。结果表明,很少发现与毒力、抗生素抗性和逆转录相关的基因和表型表达。注释了菌丝形态发生基因(SIT4、HOG1、SPA2、ERK1、ICL1、CST20、HSP104、TPS1 和 RHO1)和磷脂酶分泌基因(VPS4)。不存在真正的菌丝和磷脂酶。只发现了一个逆源基因(Tad1-65_BG)。除了亚精胺合成酶(JA9_002594)、精胺合成酶(JA9_004690)和酪氨酸脱羧酶(inx)之外,主要的生物胺(BAs)编码基因都不存在。单一 BA 和总 BA 的产量远远低于食物规定的阈值。GXDK6 对常见的抗真菌药物没有抗药性。病毒酶,如明胶酶、DN酶、溶血酶、卵磷脂酶和凝血酶都不存在。小鼠急性毒性试验表明,GXDK6 是安全的。GXDK6 在模拟胃肠道中具有良好的繁殖能力。GXDK6 还具有很强的抗氧化能力、β-葡萄糖苷酶和菊粉酶活性。总之,GXDK6 是一种可供人类食用和食品发酵的安全益生菌。
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来源期刊
Food Science and Human Wellness
Food Science and Human Wellness Agricultural and Biological Sciences-Food Science
CiteScore
8.30
自引率
5.70%
发文量
80
审稿时长
28 days
期刊介绍: Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.
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