In Vitro Evaluation of the Probiotic Properties and Whole Genome Sequencing of <i>Lacticaseibacillus rhamnosus</i> J3205 Isolated from Home-Made Fermented Sauce
<i>Lacticaseibacillus rhamnosus</i> 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 surviv...
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2025-07-01
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| Online Access: | https://www.mdpi.com/2076-2607/13/7/1643 |
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| author | Yiming Chen Lingchao Ma Weiye Chen Yiwen Chen Zile Cheng Yongzhang Zhu Min Li Yan Zhang Xiaokui Guo Chang Liu |
| author_facet | Yiming Chen Lingchao Ma Weiye Chen Yiwen Chen Zile Cheng Yongzhang Zhu Min Li Yan Zhang Xiaokui Guo Chang Liu |
| author_sort | Yiming Chen |
| collection | DOAJ |
| description | <i>Lacticaseibacillus rhamnosus</i> 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 <i>Pgk</i> as a key enzyme in lactic acid production and <i>SecY</i> 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 <i>L. rhamnosus</i> J3205 as a promising candidate for gut-health foods, anti-inflammatory nutraceuticals, and oxidative-stress therapeutics, warranting further in vivo validation. |
| format | Article |
| id | doaj-art-fcc9c5cf03d145dda96cc814b90b71af |
| institution | Kabale University |
| issn | 2076-2607 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj-art-fcc9c5cf03d145dda96cc814b90b71af2025-08-20T03:56:46ZengMDPI AGMicroorganisms2076-26072025-07-01137164310.3390/microorganisms13071643In Vitro Evaluation of the Probiotic Properties and Whole Genome Sequencing of <i>Lacticaseibacillus rhamnosus</i> J3205 Isolated from Home-Made Fermented SauceYiming Chen0Lingchao Ma1Weiye Chen2Yiwen Chen3Zile Cheng4Yongzhang Zhu5Min Li6Yan Zhang7Xiaokui Guo8Chang Liu9School of Global Health, Chinese Center for Tropical Diseases Research, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, ChinaSchool of Global Health, Chinese Center for Tropical Diseases Research, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, ChinaSchool of Global Health, Chinese Center for Tropical Diseases Research, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, ChinaSchool of Global Health, Chinese Center for Tropical Diseases Research, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, ChinaSchool of Global Health, Chinese Center for Tropical Diseases Research, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, ChinaSchool of Global Health, Chinese Center for Tropical Diseases Research, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, ChinaSchool of Global Health, Chinese Center for Tropical Diseases Research, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, ChinaSchool of Global Health, Chinese Center for Tropical Diseases Research, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, ChinaSchool of Global Health, Chinese Center for Tropical Diseases Research, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, ChinaDepartment of Immunology and Microbiology, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China<i>Lacticaseibacillus rhamnosus</i> 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 <i>Pgk</i> as a key enzyme in lactic acid production and <i>SecY</i> 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 <i>L. rhamnosus</i> J3205 as a promising candidate for gut-health foods, anti-inflammatory nutraceuticals, and oxidative-stress therapeutics, warranting further in vivo validation.https://www.mdpi.com/2076-2607/13/7/1643probioticwhole genome sequencingproteomicsanti-inflammationantioxidants |
| spellingShingle | Yiming Chen Lingchao Ma Weiye Chen Yiwen Chen Zile Cheng Yongzhang Zhu Min Li Yan Zhang Xiaokui Guo Chang Liu In Vitro Evaluation of the Probiotic Properties and Whole Genome Sequencing of <i>Lacticaseibacillus rhamnosus</i> J3205 Isolated from Home-Made Fermented Sauce Microorganisms probiotic whole genome sequencing proteomics anti-inflammation antioxidants |
| title | In Vitro Evaluation of the Probiotic Properties and Whole Genome Sequencing of <i>Lacticaseibacillus rhamnosus</i> J3205 Isolated from Home-Made Fermented Sauce |
| title_full | In Vitro Evaluation of the Probiotic Properties and Whole Genome Sequencing of <i>Lacticaseibacillus rhamnosus</i> J3205 Isolated from Home-Made Fermented Sauce |
| title_fullStr | In Vitro Evaluation of the Probiotic Properties and Whole Genome Sequencing of <i>Lacticaseibacillus rhamnosus</i> J3205 Isolated from Home-Made Fermented Sauce |
| title_full_unstemmed | In Vitro Evaluation of the Probiotic Properties and Whole Genome Sequencing of <i>Lacticaseibacillus rhamnosus</i> J3205 Isolated from Home-Made Fermented Sauce |
| title_short | In Vitro Evaluation of the Probiotic Properties and Whole Genome Sequencing of <i>Lacticaseibacillus rhamnosus</i> J3205 Isolated from Home-Made Fermented Sauce |
| title_sort | in vitro evaluation of the probiotic properties and whole genome sequencing of i lacticaseibacillus rhamnosus i j3205 isolated from home made fermented sauce |
| topic | probiotic whole genome sequencing proteomics anti-inflammation antioxidants |
| url | https://www.mdpi.com/2076-2607/13/7/1643 |
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