Safety Assessment and Probiotic Potential of a Novel Species Lactobacillus xujianguonis
<b>Background</b>: Some lactobacilli strains have been documented to cause bacteremia and sepsis in immunocompromised or critically ill hospitalized patients, challenging the universally presumed safety of lactobacilli. Therefore, strain-specific risk assessments are required for the use of <i>Lactobacillus</i> as a probiotic. <i>Lactobacillus xujianguonis</i>, a novel <i>Lactobacillus</i> species isolated from <i>Marmota himalayana</i>, has probiotic potential but lacks safety data. <b>Objective</b>: To evaluate the preclinical safety of <i>L. xujianguonis</i> for food-grade use. <b>Methods</b>: Systematic safety assessment includes <i>in vitro</i> studies and oral toxicity studies. <i>In vitro</i> studies encompassed gastrointestinal tolerance, auto-aggregation and pathogen inhibition, antibiotic susceptibility, and hemolysis/gelatinase activity assays. Oral toxicity studies contained acute single-dose and repeated-dose 28-day oral toxicity studies in mice based on the OECD toxicity study guidelines. <b>Results</b>: <i>L. xujianguonis</i> strains HT111-2 and 06-2 demonstrated certain probiotic traits, including high acid/bile tolerance, strong auto-aggregation, and antimicrobial activity against common human gastrointestinal pathogens. <i>In vitro</i> safety assessments showed susceptibility to nine antibiotics and absence of hemolytic/gelatinase activity. Acute oral exposure (1 × 10<sup>11</sup> CFU/kg) induced no mortality, clinical abnormalities, or organ toxicity. Subchronic 28-day administration (multiple doses) showed absence of adverse clinical signs with body weight stability and no hematological, biochemical, or histopathological deviations in C57BL/6 mice. Inflammatory and immunological markers remained unaffected. Histological staining results and transcriptional level validation revealed no evidence of intestinal tissue damage. <b>Conclusions</b>: This study provides preliminary evidence of the safety of <i>L. xujianguonis</i>, supporting its advancement to functional research.
Authors
- Zhiyong Yuan (ORCID: https://orcid.org/0000-0002-4745-6895)
- Xiaoying Lin (ORCID: https://orcid.org/0000-0003-0376-712X)
- Ruiting Lan (ORCID: https://orcid.org/0000-0001-9834-5258)
- Liyun Liu (ORCID: https://orcid.org/0000-0003-2257-0277)
- Jianguo Xu (ORCID: https://orcid.org/0000-0002-0187-2623)
- Yao Lu (ORCID: https://orcid.org/0000-0002-3422-0082)
- Xiaohui Zhou (ORCID: https://orcid.org/0000-0001-7491-628X)
- Ying Du (ORCID: https://orcid.org/0000-0003-1581-1810)
Institutions
- Shanxi Medical University (CN)
- UNSW Sydney (AU)
- National Institute for Communicable Disease Control and Prevention (CN)
- Hebei Provincial Center for Disease Control and Prevention (CN)
- Nanjing Medical University (CN)
Publication Details
- Journal
- Nutrients
- Published
- 2025-11-04
- DOI
- https://doi.org/10.3390/nu17213474
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 0.00