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Yin X, Meng Y, Sun C, Zhao Y, Wang W, Zhao P, Wang M, Ren J, Yao J, Zhang L, Xia X. Investigation of anti-aging and anti-infection properties of Jingfang Granules using the Caenorhabditis elegans model. Biogerontology 2024; 25:433-445. [PMID: 37572203 DOI: 10.1007/s10522-023-10058-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Accepted: 07/27/2023] [Indexed: 08/14/2023]
Abstract
Jingfang Granule (JFG), a traditional Chinese medicine, is frequently employed in clinical settings for the treatment of infectious diseases. Nevertheless, the anti-aging and anti-infection effects of JFG remain uncertain. In the present study, these effects were evaluated using the Caenorhabditis elegans (C. elegans) N2 as a model organism. The results demonstrated that JFG significantly increased the median lifespan of C. elegans by 31.2% at a dosage of 10 mg/mL, without any discernible adverse effects, such as alterations in the pharyngeal pumping rate or nematode motility. Moreover, JFG notably increased oviposition by 11.3%. Subsequent investigations revealed that JFG enhanced oxidative stress resistance in C. elegans by reducing reactive oxygen species levels and significantly improved survival rates in nematodes infected with Pseudomonas aeruginosa ATCC 9027. These findings suggest that JFG delays reproductive senescence in C. elegans and protects them from oxidative stress, thereby extending their lifespan. Additionally, JFG improves the survival of P. aeruginosa-infected nematodes. Consequently, JFG has potential as a candidate for the development of anti-aging and anti-infection functional medicines.
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Affiliation(s)
- Xin Yin
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250013, China
| | - Yiwei Meng
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250013, China
| | - Chenghong Sun
- State Key Laboratory of Generic Manufacture Technology of Chinese Traditional Medicine, Lunan Pharmaceutical Group Co. LTD, Linyi, 276005, China
| | - Yanqiu Zhao
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250013, China
| | - Weitao Wang
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250013, China
| | - Peipei Zhao
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250013, China
| | - Mengmeng Wang
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250013, China
| | - Jingli Ren
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250013, China
| | - Jingchun Yao
- State Key Laboratory of Generic Manufacture Technology of Chinese Traditional Medicine, Lunan Pharmaceutical Group Co. LTD, Linyi, 276005, China.
| | - Lixin Zhang
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250013, China
- State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai, 200237, China
| | - Xuekui Xia
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250013, China.
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Wang C, Chen J, Tian W, Han Y, Xu X, Ren T, Tian C, Chen C. Natto: A medicinal and edible food with health function. CHINESE HERBAL MEDICINES 2023; 15:349-359. [PMID: 37538862 PMCID: PMC10394349 DOI: 10.1016/j.chmed.2023.02.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 12/29/2022] [Accepted: 02/28/2023] [Indexed: 08/05/2023] Open
Abstract
Natto is a soybean product fermented by natto bacteria. It is rich in a variety of amino acids, vitamins, proteins and active enzymes. It has a number of biological activities, such as thrombolysis, prevention of osteoporosis, antibacterial, anticancer, antioxidant and so on. It is widely used in medicine, health-care food, biocatalysis and other fields. Natto is rich in many pharmacological active substances and has significant medicinal research value. This paper summarizes the pharmacological activities and applications of natto in and outside China, so as to provide references for further research and development of natto.
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Affiliation(s)
- Chunfang Wang
- Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
- Tianjin Institute of Pharmaceutical Research, Tianjin 300462, China
| | - Jinpeng Chen
- Tianjin Institute of Pharmaceutical Research, Tianjin 300462, China
- Tianjin Key Laboratory of Quality Marker of Traditional Medicine, Tianjin 300462, China
- State Key Laboratory of Drug Delivery and Pharmacokinetics, Tianjin Institute of Pharmaceutical Research, Tianjin 300462, China
| | - Wenguo Tian
- Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
- Tianjin Institute of Pharmaceutical Research, Tianjin 300462, China
| | - Yanqi Han
- Tianjin Institute of Pharmaceutical Research, Tianjin 300462, China
- Tianjin Key Laboratory of Quality Marker of Traditional Medicine, Tianjin 300462, China
- State Key Laboratory of Drug Delivery and Pharmacokinetics, Tianjin Institute of Pharmaceutical Research, Tianjin 300462, China
| | - Xu Xu
- Tianjin Institute of Pharmaceutical Research, Tianjin 300462, China
- Tianjin Key Laboratory of Quality Marker of Traditional Medicine, Tianjin 300462, China
- State Key Laboratory of Drug Delivery and Pharmacokinetics, Tianjin Institute of Pharmaceutical Research, Tianjin 300462, China
| | - Tao Ren
- Tianjin Institute of Pharmaceutical Research, Tianjin 300462, China
- Tianjin Key Laboratory of Quality Marker of Traditional Medicine, Tianjin 300462, China
- State Key Laboratory of Drug Delivery and Pharmacokinetics, Tianjin Institute of Pharmaceutical Research, Tianjin 300462, China
| | - Chengwang Tian
- Tianjin Institute of Pharmaceutical Research, Tianjin 300462, China
- Tianjin Key Laboratory of Quality Marker of Traditional Medicine, Tianjin 300462, China
- State Key Laboratory of Drug Delivery and Pharmacokinetics, Tianjin Institute of Pharmaceutical Research, Tianjin 300462, China
| | - Changqing Chen
- Tianjin Institute of Pharmaceutical Research, Tianjin 300462, China
- Tianjin Key Laboratory of Quality Marker of Traditional Medicine, Tianjin 300462, China
- State Key Laboratory of Drug Delivery and Pharmacokinetics, Tianjin Institute of Pharmaceutical Research, Tianjin 300462, China
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Pan PK, Wang KT, Wu TM, Chen YY, Nan FH, Wu YS. Heat inactive Bacillus subtilis var. natto regulate Nile tilapia (Oreochromis niloticus) intestine microbiota and metabolites involved in the intestine phagosome response. FISH & SHELLFISH IMMUNOLOGY 2023; 134:108567. [PMID: 36731811 DOI: 10.1016/j.fsi.2023.108567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 12/15/2022] [Accepted: 01/26/2023] [Indexed: 06/18/2023]
Abstract
In this study, we evaluated the intestinal microbiota, intestinal and fecal metabolites production and the intestinal RNA-seq analysis of the Nile tilapia intestine after feeding with 105and 107 of the inactive Bacillus subtilis var. natto. First, we assessed the influence of heat inactive Bacillus subtilis var. natto on the growth performance, biochemical blood analysis, and evaluated the liver/body, spleen/body and intestine/body ratio. This evidence was known feeding with inactive Bacillus subtilis var. natto was able to improve the growth performance after 4 weeks, but not to affect the inflammatory biochemical blood parametres total protein (T-pro), albumin (Alb), Alb/T-pro ratio, creatine-phospho-kinase (CPK) and lactate dehydrogenase (LDH). Further, in the intestine microbiota, the Lactobacillaceae, Firmicutes, Chromatiales, and Rhodobacteria, was significantly higher than the control and the Firmicutes/Bacteroidetes ratio (F/B), which was indicated with a significantly increased. The intestine tissue metabolites OPLS-DA analysis indicated that the prominent bioactive metabolites changed. The peonidin-3-glucoside, l-Tyrosine, 1-Deoxy-1-(N6-lysino)-d-fructose was significantly increased. The feces metabolite OPLS-DA analysis indicated that the palmitelaidic acid, 5-KETE, tangeritin was significantly increased. In the transcriptome, the Gene Ontology (GO) analysis was found to enhance the intestine intestinal immune network. Combine of these evidence, feeding of the heat inactive Bacillus subtilis var. natto exactly improved the O. niloticus growth performance and regulation of the microbiota to promote the metabolites. In the transcriptome analysis, it was found to involve in the intestine immune phagosome response. Summarized of this study, the heat inactive Bacillus subtilis var. natto was reported to affect Nile tilapia intestine microbiota, and could positively regulate the intestine and fecal metabolites production to improve the intestine immune network.
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Affiliation(s)
- Po-Kai Pan
- Department of Aquaculture, National Pingtung University of Science and Technology, Pingtung, 912301, Taiwan
| | - Kuang-Teng Wang
- Department of Aquaculture, National Pingtung University of Science and Technology, Pingtung, 912301, Taiwan
| | - Tsung-Meng Wu
- Department of Aquaculture, National Pingtung University of Science and Technology, Pingtung, 912301, Taiwan
| | - Yin-Yu Chen
- Department of Aquaculture, National Taiwan Ocean University, Keelung, 202301, Taiwan
| | - Fan-Hua Nan
- Department of Aquaculture, National Taiwan Ocean University, Keelung, 202301, Taiwan
| | - Yu-Sheng Wu
- Department of Aquaculture, National Pingtung University of Science and Technology, Pingtung, 912301, Taiwan.
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Yang H, Yang J, Liu C, Lv X, Liu L, Li J, Du G, Chen J, Liu Y. High-Level 5-Methyltetrahydrofolate Bioproduction in Bacillus subtilis by Combining Modular Engineering and Transcriptomics-Guided Global Metabolic Regulation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5849-5859. [PMID: 35521920 DOI: 10.1021/acs.jafc.2c01252] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
5-Methyltetrahydrofolate (5-MTHF) is the predominant folate form in human plasma, which has been widely used as a nutraceutical. However, the microbial synthesis of 5-MTHF is currently inefficient, limiting green and sustainable 5-MTHF production. In this study, the Generally Regarded As Safe (GRAS) microorganism Bacillus subtilis was engineered as the 5-MTHF production host. Three precursor supply modules were first optimized by modular engineering for strengthening the supply of guanosine-5-triphosphate (GTP) and p-aminobenzoic acid (pABA). Next, the impact of genome-wide gene expression on 5-MTHF biosynthesis was evaluated using transcriptome analyses, which identified key genes for 5-MTHF production. The effects of potential genes on 5-MTHF synthesis were verified by observing the genes' up-regulated by strong promoter P566 and those down-regulated by inhibition through the clustered regularly interspaced short palindromic repeat interference (CRISPRi). Finally, a key gene for improved 5-MTHF biosynthesis, comGC, was integrated into the genome of modular engineered strain B89 for its overexpression and facilitating efficient 5-MTHF synthesis, reaching 3.41 ± 0.10 mg/L with a productivity of 0.21 mg/L/h, which was the highest level achieved by microbial synthesis. The engineered 5-MTHF-producing B. subtilis developed in this work lays the foundation of further enhancing 5-MTHF production by microbial fermentation, which can be used for isolation and purification of 5-MTHF as food and nutraceutical ingredients.
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Affiliation(s)
- Han Yang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jinning Yang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Cheng Liu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Xueqin Lv
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Long Liu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jianghua Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Guocheng Du
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jian Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yanfeng Liu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
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Lin YC, Wu CY, Huang HT, Lu MK, Hu WS, Lee KT. Bacillus subtilis natto Derivatives Inhibit Enterococcal Biofilm Formation via Restructuring of the Cell Envelope. Front Microbiol 2021; 12:785351. [PMID: 34956152 PMCID: PMC8695906 DOI: 10.3389/fmicb.2021.785351] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Accepted: 11/18/2021] [Indexed: 01/15/2023] Open
Abstract
Enterococcus faecalis is considered a leading cause of hospital-acquired infections. Treatment of these infections has become a major challenge for clinicians because some E. faecalis strains are resistant to multiple clinically used antibiotics. Moreover, the presence of E. faecalis biofilms can make infections with E. faecalis more difficult to eradicate with current antibiotic therapies. Thus, our aim in this study was to investigate the effects of probiotic derivatives against E. faecalis biofilm formation. Bacillus subtilis natto is a probiotic strain isolated from Japanese fermented soybean foods, and its culture fluid potently inhibited adherence to Caco-2 cell monolayers, aggregation, and biofilm production without inhibiting the growth of E. faecalis. An apparent decrease in the thickness of E. faecalis biofilms was observed through confocal laser scanning microscopy. In addition, exopolysaccharide synthesis in E. faecalis biofilms was reduced by B. subtilis natto culture fluid treatment. Carbohydrate composition analysis also showed that carbohydrates in the E. faecalis cell envelope were restructured. Furthermore, transcriptome sequencing revealed that the culture fluid of B. subtilis natto downregulated the transcription of genes involved in the WalK/WalR two-component system, peptidoglycan biosynthesis and membrane glycolipid biosynthesis, which are all crucial for E. faecalis cell envelope synthesis and biofilm formation. Collectively, our work shows that some derivatives present in the culture fluid of B. subtilis natto may be useful for controlling E. faecalis biofilms.
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Affiliation(s)
- Yu-Chieh Lin
- Department of Biochemical Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Chun-Yi Wu
- Department of Biochemical Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Hung-Tse Huang
- Department of Biochemical Science and Technology, National Taiwan University, Taipei, Taiwan.,Ministry of Health and Welfare, National Research Institute of Chinese Medicine, Taipei, Taiwan
| | - Mei-Kuang Lu
- Ministry of Health and Welfare, National Research Institute of Chinese Medicine, Taipei, Taiwan.,Graduate Institute of Pharmacognosy, Taipei Medical University, Taipei, Taiwan
| | - Wei-Shou Hu
- Department of Chemical Engineering and Materials Science, University of Minnesota, Minneapolis, MN, United States
| | - Kung-Ta Lee
- Department of Biochemical Science and Technology, National Taiwan University, Taipei, Taiwan
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