Comparative Genomic and Functional Evaluations of Bacillus subtilis Newly Isolated from Korean Traditional Fermented Foods

Choi, Hye Jin; Shin, Donghyun; Shin, Minhye; Yun, Bohyun; Kang, Minkyoung; Yang, Hee-Jong; Jeong, Do-Youn; Kim, Younghoon; Oh, Sangnam

doi:10.3390/foods9121805

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Comparative Genomic and Functional Evaluations of Bacillus subtilis Newly Isolated from Korean Traditional Fermented Foods

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¹,

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⁴,

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^1,*

and

Sangnam Oh

^4,*

Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea

Department of Agricultural Convergence Technology, Jeonbuk National University, Jeonju 54896, Korea

Department of Animal Science and Institute of Milk Genomics, Jeonbuk National University, Jeonju 54896, Korea

⁴

Department of Functional Food and Biotechnology, Jeonju University, Jeonju 55069, Korea

⁵

Microbial Institute for Fermentation Industry, Sunchang, Jeonbuk 56048, Korea

Authors to whom correspondence should be addressed.

Foods 2020, 9(12), 1805; https://doi.org/10.3390/foods9121805

Received: 12 October 2020 / Revised: 20 November 2020 / Accepted: 28 November 2020 / Published: 4 December 2020

(This article belongs to the Section Food Microbiology)

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Abstract

Many fermented foods are known to have beneficial effects on human and animal health, offering anti-aging and immunomodulatory benefits to host. Microorganisms contained in the fermented foods are known to provide metabolic products possibly improving host health. However, despite of a number of studies on the functional effects of the fermented foods, isolation and identification of the effective bacterial strains in the products are still in progress. The objective of this study was to isolate candidate functional strains in various Korean traditional fermented foods, including ganjang, gochujang, doenjang, and jeotgal, and evaluate their beneficial effects on the host, using Caenorhabditis elegans as a surrogate animal model. Among the 30 strains isolated, five Bacillus spp. were selected that increased the expression level of pmk-1, an innate immune gene of C. elegans. These strains extended the nematode lifespan and showed intestinal adhesion to the host. Based on the bioinformatic analyses of whole genome sequences and pangenomes, the five strains of Bacillus subtilis were genetically different from the strains found in East Asian countries and previously reported strains isolated from Korean fermented foods. Our findings suggest that the newly isolated B. subtilis strains can be a good candidate for probiotic with further in-depth investigation on health benefits and safety. View Full-Text

Keywords: probiotics; anti-aging; Korean traditional fermented foods; Caenorhabditis elegans

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MDPI and ACS Style

Choi, H.J.; Shin, D.; Shin, M.; Yun, B.; Kang, M.; Yang, H.-J.; Jeong, D.-Y.; Kim, Y.; Oh, S. Comparative Genomic and Functional Evaluations of Bacillus subtilis Newly Isolated from Korean Traditional Fermented Foods. Foods 2020, 9, 1805. https://doi.org/10.3390/foods9121805

AMA Style

Choi HJ, Shin D, Shin M, Yun B, Kang M, Yang H-J, Jeong D-Y, Kim Y, Oh S. Comparative Genomic and Functional Evaluations of Bacillus subtilis Newly Isolated from Korean Traditional Fermented Foods. Foods. 2020; 9(12):1805. https://doi.org/10.3390/foods9121805

Chicago/Turabian Style

Choi, Hye J., Donghyun Shin, Minhye Shin, Bohyun Yun, Minkyoung Kang, Hee-Jong Yang, Do-Youn Jeong, Younghoon Kim, and Sangnam Oh. 2020. "Comparative Genomic and Functional Evaluations of Bacillus subtilis Newly Isolated from Korean Traditional Fermented Foods" Foods 9, no. 12: 1805. https://doi.org/10.3390/foods9121805

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Comparative Genomic and Functional Evaluations of Bacillus subtilis Newly Isolated from Korean Traditional Fermented Foods

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