Description:

Lactobacillus fermentum 9-4 is a purine-degrading probiotic firstly isolated from traditional fermented rice-flour noodles with special characteristics of southern China's Guangxi Zhuang Autonomous Region. L. fermentum 9-4 could efficiently reduce the purine contents in foods with excellent purine-nucleoside assimilation and purine-metabolizing enzymatic activities. Crude cell lysate of L. fermentum 9-4 showed strong purine degradation abilities on nucleosides including inosine, guanosine, and purines including xanthine and uric acid, indicating a complete purine metabolic pathway to degrade purine substances to allantoin. In this study, the whole genome of L. fermentum 9-4 was sequenced. Its genome consisted of a 2 085 632 bp circular chromosome without plasmid. The GC content of circular chromosome was 51.25%, including 2 089 coding sequences (CDs), 15 rRNA operons and 59 tRNA coding genes. Genetic analysis showed that at least 5 protein coding genes were related to purine lowering ability. In addition, neither toxic virulence factor nor drug resistance gene was identified by searching the virulence factor database and drug resistance gene database, suggesting good safety of L. fermentum 9-4. The results showed that L. fermentum 9-4 has a good potential for the development and utilization as a purine-degrading probiotic for low-purine foods. Purine nucleotides, generated by de novo synthesis and salvage pathways, are essential for metabolism and act as building blocks of genetic material. To avoid an imbalance in the nucleotide pool, nature has devised several strategies to regulate/tune the catalytic performance of key purine metabolic enzymes. Here, we discuss some recent examples, such as stress-regulating alarmones that bind to select pathway enzymes, huge ensembles like dynamic metabolons and self-assembled filaments that highlight the layered fine-control prevalent in the purine metabolic pathway to fulfill requisite purine demands. Examples of enzymes that turn-on only under allosteric control, are regulated via long-distance communication that facilitates transient conduits have additionally been explored. This is the first study to investigate the effect of different lactic acid bacteria fermentation methods on the purine content of mutton jerky and to examine the changes in purine in these fermented mutton jerky samples under an in vitro simulated digestive system to determine an efficient method for regulating exogenous purine intake. According to the analysis, x3-2b Lactobacillus plantarum and composite bacteria can directly reduce the purine content in fermented dried mutton and achieve the purpose of reducing the intake of purine. However, after simulated intestinal digestion, it was observed that the purine content of these different sample groups was significantly decreased, and 37x-3 Pediococcus pentosaceus had the better effect. It has been shown that the 37x-3 Pediococcus pentosaceus, Lactobacillus sake, and composite bacteria significantly enhance the degree to which residual purine is depleted in the large intestine during digestion. In sum, one potentially successful method of regulating exogenous purine consumption is the development of fermented meat products using certain beneficial bacteria as a starter.

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Merry
Journal Coordinator
Global Journal of Research and Review