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Bacillus licheniformis-based intensive fermentation of Tibetan tea improved its bioactive compounds and reinforced the intestinal barrier in mice.

ABSTRACT: Tibetan tea changes during microorganism fermentation. Research on microorganisms in Tibetan tea has focused on their identification, while studies on the influence of specific microorganisms on the components and health functions of Tibetan tea are lacking. Bacillus licheniformis was inoculated into Tibetan tea for intensive fermentation, and the components of B. licheniformis-fermented tea (BLT) were detected by liquid chromatography with tandem mass spectrometry (UHPLC-TOF-MS), and then the effects of BLT on intestinal probiotic functions were investigated by experiments on mice. The results revealed the metabolites of BLT include polyphenols, alkaloids, terpenoids, amino acids, and lipids. Intensified fermentation also improved the antioxidant capacity in vivo and the protective effect on the intestinal barrier of Tibetan tea. In addition, the enhanced fermentation of Tibetan tea exerted intestinal probiotic effects by modulating the relative abundance of short-chain fatty acid-producing bacteria in the intestinal flora. Therefore, intensive fermentation with B. licheniformis can improve the health benefits of Tibetan tea.

SUBMITTER: Zhu H

PROVIDER: S-EPMC11199413 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature

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Bacillus licheniformis-based intensive fermentation of Tibetan tea improved its bioactive compounds and reinforced the intestinal barrier in mice.

Zhu Hui H Zhou Xiaoli X Shen Caihong C Ao Zonghua Z Cao Xiaonian X Song Chuan C Mehmood Muhammad Aamer MA Wu Tao T Mei Jie J He Manli M Ma Yi Y Wang Ning N

Frontiers in microbiology 20240612

Tibetan tea changes during microorganism fermentation. Research on microorganisms in Tibetan tea has focused on their identification, while studies on the influence of specific microorganisms on the components and health functions of Tibetan tea are lacking. Bacillus licheniformis was inoculated into Tibetan tea for intensive fermentation, and the components of B. licheniformis-fermented tea (BLT) were detected by liquid chromatography with tandem mass spectrometry (UHPLC-TOF-MS), ...[more]

PMID: 38933031

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Project description:BackgroundIndustrial fermentations can generally be described as dynamic biotransformation processes in which microorganisms convert energy rich substrates into a desired product. The knowledge of active physiological pathways, reflected by corresponding gene activities, allows the identification of beneficial or disadvantageous performances of the microbial host. Whole transcriptome RNA-Seq is a powerful tool to accomplish in-depth quantification of these gene activities, since the low background noise and the absence of an upper limit of quantification allow the detection of transcripts with high dynamic ranges. Such data enable the identification of potential bottlenecks and futile energetic cycles, which in turn can lead to targets for rational approaches to productivity improvement. Here we present an overview of the dynamics of gene activity during an industrial-oriented fermentation process with Bacillus licheniformis, an important industrial enzyme producer. Thereby, valuable insights which help to understand the complex interactions during such processes are provided.ResultsWhole transcriptome RNA-Seq has been performed to study the gene expression at five selected growth stages of an industrial-oriented protease production process employing a germination deficient derivative of B. licheniformis DSM13. Since a significant amount of genes in Bacillus strains are regulated posttranscriptionally, the generated data have been confirmed by 2D gel-based proteomics. Regulatory events affecting the coordinated activity of hundreds of genes have been analyzed. The data enabled the identification of genes involved in the adaptations to changing environmental conditions during the fermentation process. A special focus of the analyses was on genes contributing to central carbon metabolism, amino acid transport and metabolism, starvation and stress responses and protein secretion. Genes contributing to lantibiotics production and Tat-dependent protein secretion have been pointed out as potential optimization targets.ConclusionsThe presented data give unprecedented insights into the complex adaptations of bacterial production strains to the changing physiological demands during an industrial-oriented fermentation. These are, to our knowledge, the first publicly available data that document quantifiable transcriptional responses of the commonly employed production strain B. licheniformis to changing conditions over the course of a typical fermentation process in such extensive depth.

Project description:Zearalenone (ZEA) is widely present in feedstuffs and raw materials, causing reproductive disorders in animals. In this study, Bacillus licheniformis CK1 was used to detoxify ZEA in feed for alleviating its effect in Tibetan piglets. A total of 18 weaned female Tibetan piglets were randomly divided into 3 groups: control group (Control, ZEA-free basal diet); treatment group 1 (T1, ZEA-contaminated diet); and treatment group 2 (T2, ZEA-contaminated but pre-fermented by CK1 diet). There were no significant differences of average daily feed intake (ADFI), average daily gain (ADG), and feed efficiency (FE) among the 3 groups (P > 0.05). The T1 treatment significantly increased the vulva size and relative weight of the reproductive organ (P < 0.05), compared with the Control. However, the T2 treatment caused a significant reduction (P < 0.05) in vulva size and relative weight of the reproductive organ compared with the T1 group. The levels of luteinizing hormone (LH), follicle-stimulating hormone (FSH), progesterone (P), and estradiol (E2) in the T1 group were significantly lower (P < 0.05) than those in the Control, while the levels of LH, P, and E2 in the T2 group were significantly greater (P < 0.05) than those in the T1 group. Zearalenone significantly increased (P < 0.05) the expression of estrogen receptor α in uterus and ovary and estrogen receptor β in vagina, while these indicators were not significant different (P > 0.05) between the T2 group and the Control group. In comparison with the Control group, ZEA significantly increased (P < 0.05) expression of several ATP-binding cassette (ABC) transporters: ABCB1 and ABCb4 in the vagina, ABCA1 and ABCb4 in the uterus, and ABCB1, ABCb4, ABCD3, and ABCG2 in the ovary, while these transporters in the T2 group were significantly decreased (P < 0.05) compared with the T1 group. In conclusion, the present study demonstrates that B. licheniformis CK1 could alleviate the harmful effect of ZEA in Tibetan piglets.

Dataset Information

Bacillus licheniformis-based intensive fermentation of Tibetan tea improved its bioactive compounds and reinforced the intestinal barrier in mice.

Publications

<i>Bacillus licheniformis</i>-based intensive fermentation of Tibetan tea improved its bioactive compounds and reinforced the intestinal barrier in mice.

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