With the context of increasing global concern about antibiotic resistance, the study presented the antibacterial properties of two novel edible bacterial strains, Pediococcus pentosaceus TE0302 and Lactococcus lactis TE0801, derived from the unique ecosystem of Bufo gargarizans. Significant antibacterial efficacy of these strains, with inhibitory zones of 14.77 mm and 15.26 mm, were confirmed through a multi-omics approach involving agar diffusion assays, mouse models, metabolomics, and genomics. These strains also mitigate pathogen-induced colitis and improve gut microbiota by increasing beneficial bacteria and reducing harmful ones. A crucial investigation is that the bacteria's substantial production of N-butyric acid is linked to antimicrobial effectiveness with a correlation coefficient ≥0.972. Genomic analysis shown that these strains feature diverse biosynthetic pathways similar to established antibiotics like Tetracycline and Vancomycin and contain genes for powerful bacteriocin production, especially Enterolysin_A. Pan-genome analysis indicated the unique gene counts of 124 and 179, greatly enhanced the genomic diversity compared to typical reference strains to emphasize the novelty. This study can facilitate a clear understanding of probiotics' genetic and biochemical properties. It highlighted the pivotal role in providing sustainable solutions to combat antibiotic resistance and improve gastrointestinal health, foreshadowing a new era of food science biotechnology.
Read full abstract