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Aziz T, Hangyu H, Naveed M, Shabbir MA, Sarwar A, Nasbeeb J, Zhennai Y, Alharbi M. Genotypic Profiling, Functional Analysis, Cholesterol-Lowering Ability, and Angiotensin I-Converting Enzyme (ACE) Inhibitory Activity of Probiotic Lactiplantibacillus plantarum K25 via Different Approaches. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10258-8. [PMID: 38613617 DOI: 10.1007/s12602-024-10258-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/07/2024] [Indexed: 04/15/2024]
Abstract
Due to its alleged health advantages, several uses in biotechnology and food safety, the well-known probiotic strain Lactiplantibacillus plantarum K25 has drawn interest. This in-depth investigation explores the genetic diversity, makeup, and security characteristics of the microbial genome of L. plantarum K25, providing insightful knowledge about its genotypic profile and functional characteristics. Utilizing cutting-edge bioinformatics techniques like comparative genomics, pan-genomics, and genotypic profiling was carried out to reveal the strain's multidimensional potential in various fields. The results not only add to our understanding of the genetic makeup of L. plantarum K25 but also show off its acceptability in various fields, notably in biotechnology and food safety. The explanation of evolutionary links, which highlights L. plantarum K25's aptitude as a probiotic, is one notable finding from this research. Its safety profile, which is emphasized by the absence of genes linked to antibiotic resistance, is crucial and supports its status as a promising probiotic option.
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Affiliation(s)
- Tariq Aziz
- Key Laboratory of Geriatric Nutrition and Health Ministry of Education, Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Haidian District, No. 11 Fucheng Road, Beijing, 100048, China
| | - Hu Hangyu
- Key Laboratory of Geriatric Nutrition and Health Ministry of Education, Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Haidian District, No. 11 Fucheng Road, Beijing, 100048, China
| | - Muhammad Naveed
- Department of Biotechnology, Faculty of Biological Sciences, Lahore University of Biological & Applied Sciences, Lahore, Punjab, 54800, Pakistan
| | - Muhammad Aqib Shabbir
- Department of Biotechnology, Faculty of Biological Sciences, Lahore University of Biological & Applied Sciences, Lahore, Punjab, 54800, Pakistan
- Department of Biotechnology, Faculty of Science & Technology, University of Central Punjab, Lahore , Punjab, 54590, Pakistan
| | - Abid Sarwar
- Key Laboratory of Geriatric Nutrition and Health Ministry of Education, Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Haidian District, No. 11 Fucheng Road, Beijing, 100048, China
| | - Jasra Nasbeeb
- Key Laboratory of Geriatric Nutrition and Health Ministry of Education, Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Haidian District, No. 11 Fucheng Road, Beijing, 100048, China
| | - Yang Zhennai
- Key Laboratory of Geriatric Nutrition and Health Ministry of Education, Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Haidian District, No. 11 Fucheng Road, Beijing, 100048, China.
| | - Metab Alharbi
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2455, 11451, Riyadh, Saudi Arabia
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