Dietzia sp. NCCP-2495
Ontology highlight
ABSTRACT:
PROVIDER: PRJDB13615 | ENA |
REPOSITORIES: ENA
Similar Datasets
Project description:Molecular Identification and Characterization of Probiotic Bacteria from Heirloom Fermented Foods
| PRJDB13422 | ENA
Project description:Molecular Identification and characterization of probiotic bacteria from heirloom fermented foods
| PRJDB13575 | ENA
Project description:Molecular identification and characterization of probiotic bacteria from heirloom fermented foods
| PRJDB13946 | ENA
Project description:Nowadays, Western diets and lifestyle lead to an increasing occurrence of chronic gut inflammation, that represents an emerging health concern with still a lack of successful therapies. Fermented foods, and their associated Lactic Acid Bacteria, have recently regained popularity for their probiotic potential including the maintenance of gut homeostasis by modulating the immune and inflammatory response. Our study aims to investigate the cross-talk between the food-borne strain Lactiplantibacillus plantarum C9O4 and intestinal epithelial cells in an in vitro inflammation model. Cytokines profile shows the ability of C9O4 to significantly reduce levels of IL-2, IL-5, IL-6, and IFN-γ. Proteomic functional analysis reveals an active host-microbe interaction that highlights an immunoregulatory role of C9O4, able to revert both the detrimental effects of IFN-γ through the JAK/STAT pathway and the apoptosis process in inflamed cells. These results suggest a promising therapeutic role of fermented food-associated microbes for the management of gastrointestinal inflammatory diseases.
2024-01-26 | PXD042175 | Pride
Project description:Characterization of lactic acid bacteria in Chinese traditional fermented foods
| PRJNA503273 | ENA
Project description:Fermented foods are microbial ecosystems in which bacteria and fungi convert raw ingredients into stable, nutritious, and health-promoting products. The composition and activity of these microorganisms determine the biochemical and nutritional profile of the final food. We analyzed 17 fermented foods, each in triplicate, using metaproteomics. This analysis revealed that microbial proteins contribute up to 11% of total protein and 60% of identified proteins. Detailed information on file-naming conventions (database files, MS raw files, and output files), as well as food source suppliers, fermenting microorganisms, peptide loading volumes, and LC-MS gradient lengths, is provided in the table FileAndSampleDescription_PRIDE_submission.csv.
2026-04-02 | PXD070912 | Pride
Project description:Fermented dairy milks have been associated with many health benefits including the regulation of metabolic dysfunction. Different circulating clinical biomarkers have been used to explore the effect of fermented milks on metabolic health but the development of whole blood transcriptomics has recently been proposed as a source of novel biomarkers for this health outcome. In a randomised, cross-over study, we evaluate the changes in the whole blood transcriptome after the intake of a probiotic yoghurt compared to a milk acidified with gluconic acid in seven healthy young men. The effects of the dairy foods on whole blood gene expression were assessed at three time points during a 6 h postprandial test (800g single dose) and in the fasting state after a daily intake of the products over two-weeks (400g/d). RNA was extracted from Paxgene ® whole blood samples and sequenced on the Illumina HiSeq platform.
2018-02-28 | GSE98645 | GEO
Project description:Background: Probiotic-like bacteria treatment has been described to be associated with gut microbiota modifications. Goal: To decipher if the effects of the tested probiotic-like bacteria are due to the bacteria itself or due to the effects of the bacteria on the gut microbiota. Methodology: In this study, gut microbiota has been analyzed from feces samples of subjects with metabolic syndrome and treated with one of the 2 tested probiotic-like bacteria or with the placebo during 3months.
| EGAS00001003585 | EGA
Project description:Fermented foods harbor beneficial microbes that support gut health and metabolic balance, offering natural probiotic strategies for managing conditions such as hyperuricemia through modulation of the gut microbiota and their derived metabolites. We demonstrate that Eurotium cristatum (E. cris), a dominant probiotic fungus in Fu brick tea, can directly utilize uric acid (UA) as a carbon source and ameliorate hyperuricemia progression by reprogramming the gut microbiome and metabolome, thereby alleviating NLRP3-mediated inflammation and pyroptosis in renal tissues. Oral administration of E. cristatum in hyperuricemic mice upregulated the expression of ATP-binding cassette subfamily G member 2 (ABCG2) in both the kidney and intestine, as well as the intestinal tight junction protein ZO-1, suggesting enhanced UA excretion and maintenance intestinal permeability. Microbiota analysis revealed that E. cristatum reversed dysbiosis by enriching beneficial bacteria (Coprococcus, Ruminococcus) while reducing pathogenic taxa (Turicibacteraceae, Clostridiaceae). Correlation analyses further indicated that these changes were linked to the restoration of the host's co-metabolite profile, characterized by enhanced purine degradation (decreased xanthine/hypoxanthine) and control amino acid metabolism (regulation of the urea cycle, histidine metabolism and the branched-chain amino acid pathway), which synergistically promoted UA clearance and reduced systemic metabolic burden. Notably, fecal microbiota transplantation in the intervention group replicated these effects, confirming that these benefits depend on the remodeling of the microbiota. Furthermore, we confirmed that the microbiome remodeling induced by E. cristatum improved the urea cycle, histidine metabolism and contributed to the suppression of renal macrophage infiltration and NLRP3/GSDMD-mediated pyroptosis. In summary, this study elucidates how a food-derived probiotic fungus reshapes the gut microbiota and its metabolome to provide renal protection by promoting UA catabolism, the urea cycle and histidine metabolism, thereby offering new perspectives for probiotic intervention strategies.
2026-08-25 | GSE344082 | GEO