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Communication

Functional Genomic Insights into Probiotic Bacillus siamensis Strain B28 from Traditional Korean Fermented Kimchi

by
Sojeong Heo
1,
Jong-Hoon Kim
2,
Mi-Sun Kwak
2,
Do-Won Jeong
1,* and
Moon-Hee Sung
2,3,*
1
Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Korea
2
Department of Bio and Fermentation Convergence Technology, Kookmin University, Seoul 02707, Korea
3
KookminBio Corporation, Seoul 02826, Korea
*
Authors to whom correspondence should be addressed.
Foods 2021, 10(8), 1906; https://doi.org/10.3390/foods10081906
Submission received: 22 June 2021 / Revised: 11 August 2021 / Accepted: 13 August 2021 / Published: 17 August 2021
(This article belongs to the Special Issue Advanced Studies of Traditional Fermented Vegetable Food Products - Kimchi and Microorganisms)
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Abstract

Bacillus siamensis strain B28 was previously isolated from traditional Korean fermented kimchi and inhibited expression of the microphthalmia-associated transcription factor and β-catenin in human embryonic kidney 293 cells. Here, we determined the complete genome sequence of strain B28 and compared it with other strains to elucidate its potential probiotic properties. Strain B28 does not contain antibiotic resistance-, hemolysin- or enterotoxin-encoding genes. The genome includes genes related to survival in extreme conditions, adhesion in the gut, and synthesis of the bacteriocin. Considering the potential for enhancement of human health, the strain B28 genome encodes genes related to production of eight essential amino acids, γ-aminobutyric acid, branched-chain fatty acids, γ-glutamyltransferase, and subtilisin. There are genes for the synthesis of uracil, lipoteichoic acid, glutathione, and several reactive oxygen species-scavenging enzymes. Experimentally, strain B28 exhibited sensitivity to eight antibiotics and antibacterial activity against seven foodborne pathogens. B. siamensis B28 is a safe strain with potential for development as a probiotic.
Keywords: Bacillus siamensis; strain B28; kimchi; probiotic; genome Bacillus siamensis; strain B28; kimchi; probiotic; genome

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MDPI and ACS Style

Heo, S.; Kim, J.-H.; Kwak, M.-S.; Jeong, D.-W.; Sung, M.-H. Functional Genomic Insights into Probiotic Bacillus siamensis Strain B28 from Traditional Korean Fermented Kimchi. Foods 2021, 10, 1906. https://doi.org/10.3390/foods10081906

AMA Style

Heo S, Kim J-H, Kwak M-S, Jeong D-W, Sung M-H. Functional Genomic Insights into Probiotic Bacillus siamensis Strain B28 from Traditional Korean Fermented Kimchi. Foods. 2021; 10(8):1906. https://doi.org/10.3390/foods10081906

Chicago/Turabian Style

Heo, Sojeong, Jong-Hoon Kim, Mi-Sun Kwak, Do-Won Jeong, and Moon-Hee Sung. 2021. "Functional Genomic Insights into Probiotic Bacillus siamensis Strain B28 from Traditional Korean Fermented Kimchi" Foods 10, no. 8: 1906. https://doi.org/10.3390/foods10081906

APA Style

Heo, S., Kim, J.-H., Kwak, M.-S., Jeong, D.-W., & Sung, M.-H. (2021). Functional Genomic Insights into Probiotic Bacillus siamensis Strain B28 from Traditional Korean Fermented Kimchi. Foods, 10(8), 1906. https://doi.org/10.3390/foods10081906

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