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Nattokinase (NK), a serine protease with high thrombolytic activity, has significant potential for application in foods intended for special health benefits. However, the NK production in wild-type natto is relatively low. In this study, a high-yielding NK and genetically stable mutant strain ( JNC002.001, 300.0 ± 4.7 FU/mL) was obtained through atmospheric and room temperature plasma (ARTP) mutagenesis. It increased NK activity by 1.84 times compared to the initial strain SD2, demonstrating significant prospects for NK production and food fermentation applications. Additionally, the JNC002.001 exhibited notable alterations in growth characteristics, glucose consumption, and sporulation. This study further elucidated the mechanism of enhanced NK production at the molecular level. Genome resequencing revealed that the mutant genes in JNC002.001 included 10 single nucleotide polymorphisms (SNPs) and one insertion, among which the and genes were associated with sporulation and NK synthesis, respectively. In terms of the transcriptional level, the NK-coding gene was up-regulated 9.4 times relative to the wild-type strain. Most of the genes related to central carbon metabolism and the Sec secretion pathway were up-regulated. In addition, the expression of regulatory factors associated with the transcription of the gene and the sporulation process provided evidence for high NK expression and sporulation deficiency in JNC002.001. These results could provide insights into the mechanism of NK production and facilitate the construction of engineered strains with high NK yield.
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http://dx.doi.org/10.3390/foods14050898 | DOI Listing |
Food Chem
September 2025
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address:
Soy sauce, a traditional condiment, derives its characteristic smoky aroma from 4-vinylguaiacol (4-VG) and 4-ethylguaiacol (4-EG), formed by yeast metabolism of ferulic acid (FA). However, controlling the production of these compounds remains challenging. This study isolated four yeasts from soy sauce: Starmerella etchellsii was identified as a key 4-VG producer (28.
View Article and Find Full Text PDFFood Microbiol
January 2026
School of Chemistry and Chemical Engineering, Linyi University, Linyi, Shandong, 276005, China. Electronic address:
Natural pigments have high safety and are widely used in food, cosmetics and medicine. However, at present, sources of natural pigments are extremely scarce, especially those from microorganisms. In this study, we isolated a fungus from a polar soil sample that produces purplish-red pigment and is safe and non-toxic.
View Article and Find Full Text PDFJ Fungi (Basel)
August 2025
National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China.
, a fungal species of within the Pluteaceae family, is predominantly cultivated in southern China. Polysaccharides, the primary bioactive constituents of , exhibit diverse pharmacological activities. However, current cultivation practices face challenges due to the genetic heterogeneity of strains, leading to inconsistent content and compositional variability of polysaccharides and other functional components.
View Article and Find Full Text PDFFront Microbiol
July 2025
School of Life Sciences, Zhengzhou University, Zhengzhou, China.
Introduction: (), a well-characterized probiotic species with established safety and functional efficacy, has been widely applied in poultry production for decades. Its probiotic attributes primarily encompass inhibiting pathogenic bacterial proliferation, regulating host intestinal microbiota, and modulating immune responses to enhance animal health. Given the substantial variability in biological and probiotic characteristics among different strains, identifying optimal strains with enhanced probiotic efficacy typically requires extensive evaluations.
View Article and Find Full Text PDFBiotechnol Biofuels Bioprod
July 2025
Key Laboratory of Photoelectric Conversion and Utilization of Solar Energy, Key Laboratory of Shandong Energy Biological Genetic Resources, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Songling Rd 189, Qingdao, 266101, China.
Background: Palmitoleic acid, a valuable functional fatty acid, is notably scarce in traditional oil crops, with the exception of certain wild plants such as macadamia nuts and sea buckthorn. Recently, the lipid from Saccharomyces cerevisiae was found to contain approximately 50% palmitoleic acid. Consequently, S.
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