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Safety Evaluation and In vivo Strain-Specific Functionality of Bacillus Strains Isolated from Korean Traditional Fermented Foods

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Abstract

Unveiling and understanding differences in physiological features below the species level may serve as an essential fast-screening tool for selecting strains that can promote a specific probiotic effect. To study the intra-species diversity of Bacillus, a genus with a wide range of enzyme activities and specificity, 190 Bacillus strains were isolated from traditional Korean fermented food products. Altogether, in the preliminary safety screening, 8 of these strains were found negative for lecithinase and hemolysis activity and were selected for further investigations. On the basis of different levels of enzyme functionalities (high or low proteolytic, amylolytic, and lipolytic (PAL) activities), two Bacillus subtilis strains were selected for an in vivo study. Each of the two strains was separately administered at a level of 1 × 108 CFU per day to C57BL/6 mice that were fed 60% high-fat diet ad libitum for 8 weeks, while Xenical, an anti-obesity drug, was used as a positive control in the experimental setup. B. subtilis M34 and B. subtilis GS40a with low and high amylolytic activities, respectively, induced significantly different and contrasting physiological effects. The production of short-chain fatty acids appeared to be closely associated with a shift in the gut microbiota.

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Funding

This work was supported by the Korean Food Research Institute, Jeonju, South Korea, and Bio & Medical Technology Program of the Korean National Research Foundation (NRF) of the Korean Ministry of Science and Technology (No. 2016M3A9A5923160).

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  1. Advanced Green Energy and Environment Institute (AGEE), Handong Global University, 558 Handong Ro, 3, Heunghae-eup, Bukgu, Pohang-si, Gyeongsangbuk-do, 37554, Republic of Korea

    Haryung Park, Dahye Jeong, Soyoung Park, Yosep Ji, Svetoslav D. Todorov & Wilhelm H. Holzapfel

  2. Korea Food Research Institute (KFRI), 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do, 55365, Republic of Korea

    Myungki Lee

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  1. Haryung Park
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Park, H., Lee, M., Jeong, D. et al. Safety Evaluation and In vivo Strain-Specific Functionality of Bacillus Strains Isolated from Korean Traditional Fermented Foods. Probiotics & Antimicro. Prot. 13, 60–71 (2021). https://doi.org/10.1007/s12602-020-09672-5

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