Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō

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dc.citation.titleFrontiers in Microbiology
dc.citation.volume1-17
dc.creatorLeñini, Cecilia
dc.creatorRodríguez Ayala, Facundo
dc.creatorGoñi, Anibal Juan
dc.creatorRateni, Liliana
dc.creatorGrau, Roberto Ricardo
dc.creatorNakamura, Akira
dc.date.accessioned2024-02-16T14:47:50Z
dc.date.available2024-02-16T14:47:50Z
dc.date.issued2023-09-28
dc.description.abstractSpore-forming probiotic bacteria offer interesting properties as they have an intrinsic high stability, and when consumed, they are able to survive the adverse conditions encountered during the transit thorough the host gastrointestinal (GI) tract. A traditional healthy food, nattō, exists in Japan consisting of soy fermented by the spore-forming bacterium Bacillus subtilis natto. The consumption of nattō is linked to many beneficial health effects, including the prevention of high blood pressure, osteoporosis, and cardiovascular-associated disease. We hypothesize that the bacterium B. subtilis natto plays a key role in the beneficial effects of nattō for humans. Here, we present the isolation of B. subtilis DG101 from nattō and its characterization as a novel spore-forming probiotic strain for human consumption. B. subtilis DG101 was non-hemolytic and showed high tolerance to lysozyme, low pH, bile salts, and a strong adherence ability to extracellular matrix proteins (i.e., fibronectin and collagen), demonstrating its potential application for competitive exclusion of pathogens. B. subtilis DG101 forms robust liquid and solid biofilms and expresses several extracellular enzymes with activity against food diet-associated macromolecules (i.e., proteins, lipids, and polysaccharides) that would be important to improve food diet digestion by the host. B. subtilis DG101 was able to grow in the presence of toxic metals (i.e., chromium, cadmium, and arsenic) and decreased their bioavailability, a feature that points to this probiotic as an interesting agent for bioremediation in cases of food and water poisoning with metals. In addition, B. subtilis DG101 was sensitive to antibiotics commonly used to treat infections in medical settings, and at the same time, it showed a potent antimicrobial effect against pathogenic bacteria and fungi. In mammalians (i.e., rats), B. subtilis DG101 colonized the GI tract, and improved the lipid and protein serum homeostasis of animals fed on the base of a normal- or a deficient-diet regime (dietary restriction). In the animal model for longevity studies, Caenorhabditis elegans, B. subtilis DG101 significantly increased the animal lifespan and prevented its age-related behavioral decay. Overall, these results demonstrate that B. subtilis DG101 is the key component of nattō with interesting probiotic properties to improve and protect human health.
dc.description.filFil: Grau, Roberto Ricardo. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Microbiología; Argentina.
dc.description.filFil: Grau, Roberto Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
dc.description.filFil: Nakamura, Akira. University of Tsukuba. Faculty of Life and Environmental Sciences; Japan.
dc.description.filFil: Leñini, Cecilia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Microbiología; Argentina.
dc.description.filFil: Leñini, Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
dc.description.filFil: Leñini, Cecilia. Kyojin S.A; Argentina.
dc.description.filFil: Leñini, Cecilia. Ministerio de Educación de la Provincia de Santa Fe. Escuela de Educación Técnica Profesional 465 General Manuel Belgrano; Argentina.
dc.description.filFil: Leñini, Cecilia. Universidad Nacional de Rosario. Facultad de Ciencias Médicas. Cátedra de Microbiología, Parasitología y Virología; Argentina.
dc.description.filFil: Rodríguez Ayala, Facundo. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Microbiología; Argentina.
dc.description.filFil: Rodríguez Ayala, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
dc.description.filFil: Rodríguez Ayala, Facundo. Kyojin S.A; Argentina.
dc.description.filFil: Rodríguez Ayala, Facundo. Ministerio de Educación de la Provincia de Santa Fe. Escuela de Educación Técnica Profesional 465 General Manuel Belgrano; Argentina.
dc.description.filFil: Rodríguez Ayala, Facundo. Universidad Nacional de Rosario. Facultad de Ciencias Médicas. Cátedra de Microbiología, Parasitología y Virología; Argentina.
dc.description.filFil: Goñi, Anibal Juan. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Microbiología; Argentina.
dc.description.filFil: Goñi, Anibal Juan. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
dc.description.filFil: Goñi, Anibal Juan. Kyojin S.A; Argentina.
dc.description.filFil: Goñi, Anibal Juan. Ministerio de Educación de la Provincia de Santa Fe. Escuela de Educación Técnica Profesional 465 General Manuel Belgrano; Argentina.
dc.description.filFil: Goñi, Anibal Juan. Universidad Nacional de Rosario. Facultad de Ciencias Médicas. Cátedra de Microbiología, Parasitología y Virología; Argentina.
dc.description.filFil: Rateni, Liliana. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Microbiología; Argentina.
dc.description.filFil: Rateni, Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
dc.description.filFil: Rateni, Liliana. Kyojin S.A; Argentina.
dc.description.filFil: Rateni, Liliana. Ministerio de Educación de la Provincia de Santa Fe. Escuela de Educación Técnica Profesional 465 General Manuel Belgrano; Argentina.
dc.description.filFil: Rateni, Liliana. Universidad Nacional de Rosario. Facultad de Ciencias Médicas. Cátedra de Microbiología, Parasitología y Virología; Argentina.
dc.description.sponsorshipFondo para la Investigación Científica y Tecnológica (FonCyT)
dc.description.versionpeerreviewed
dc.identifier.issn1664-302X
dc.identifier.urihttps://hdl.handle.net/2133/26697
dc.language.isoen
dc.publisherFrontiers
dc.relation.publisherversionhttps://doi.org/10.3389/fmicb.2023.1253480
dc.relation.publisherversionhttps://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2023.1253480/full
dc.rightsopenAccess
dc.rights.holderGrau, Roberto Ricardo
dc.rights.holderNakamura, Akira
dc.rights.holderLeñini, Cecilia
dc.rights.holderRodriguez Ayala, Facundo
dc.rights.holderRateni, Liliana
dc.rights.holderGoñi, Anibal Juan
dc.rights.holderUniversidad Nacional de Rosario
dc.rights.textAttribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBacillus subtilis DG101
dc.subjectBeneficial biofilms
dc.subjectFermented soybean
dc.subjectGut health
dc.subjectMetal bioremediation
dc.subjectNattō
dc.subjectProbiotics
dc.titleProbiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō
dc.typearticulo
dc.type.versionpublishedVersion

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