DOCSLIB.ORG

Antimicrobial Activity and Stability of Partially Purified Bacteriocins Produced by Propionibacterium Freudenreichii Ssp

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Antimicrobial Activity and Stability of Partially Purified Bacteriocins Produced by Propionibacterium Freudenreichii Ssp Antimicrobial activity and stability of partially purified bacteriocins produced by Propionibacterium freudenreichii ssp. freudenreichii and ssp. shermanii Daniela Gwiazdowska, Krystyna Trojanowska To cite this version: Daniela Gwiazdowska, Krystyna Trojanowska. Antimicrobial activity and stability of partially purified bacteriocins produced by Propionibacterium freudenreichii ssp. freudenreichii and ssp. shermanii. Le Lait, INRA Editions, 2006, 86 (2), pp.141-154. hal-00895570 HAL Id: hal-00895570 https://hal.archives-ouvertes.fr/hal-00895570 Submitted on 1 Jan 2006 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Lait 86 (2006) 141–154 © INRA, EDP Sciences, 2006 141 DOI: 10.1051/lait:2006001 Original article Antimicrobial activity and stability of partially purified bacteriocins produced by Propionibacterium freudenreichii ssp. freudenreichii and ssp. shermanii Daniela GWIAZDOWSKAa*, Krystyna TROJANOWSKAb a Department of Biochemistry and Microbiology, The Poznan University of Economics, Al. Niepodleglosci 10 60-679 Poznan, Poland b Department of Biotechnology and Food Microbiology, August Cieszkowski Agricultural University, ul. Wojska Polskiego 48 60-627 Poznan, Poland Received 19 April 2005 – Accepted 18 November 2005 Abstract – In the last decade a few bacteriocins synthesized by Propionibacterium were described. Almost all of them are produced by P. thoenii and P. jensenii species and only a limited number of reports is available on the antimicrobial activity of other species. In the present work bacteriocin preparations obtained from two strains of P. freudenreichii ssp. freudenreichii and one of P. freu- denreichii ssp. shermanii were partially characterized, including their antimicrobial spectrum and stability. All preparations were active against the examined bacteria of Lactobacillus (L. acidophi- lus, L. casei, L. delbrueckii and L. helveticus) and some strains of Propionibacterium. Crude bacte- riocins also showed bacteriostatic activity against Gram-negative bacteria and fungistatic activity against moulds belonging to the Alternaria and Fusarium genera. Bacteriocin preparations were heat-stable and did not lose their activity in the range of pH from 4.5 to 7.0. They were also stable in the presence of organic solvents such as ethanol, isopropanol, hexane and chloroform at the con- centration of 1 mg·mL–1; however, under the influence of some solvents an increase in bacteriostatic activity was observed. It could indicate a formation of aggregates by active proteins. The activity of all crude bacteriocins was significantly reduced when SDS at concentrations of 1 to 20 mg·mL–1 was used. bacteriocin / propionibacteria / antimicrobial activity / stability 摘要 – 由 Propionibacterium freudenreichii ssp. freudenreichii ssp. shermanii 产生的部分纯 化细菌素的抗菌活性和稳定性。据报道，在过去的十年里只有几种细菌素是由丙酸菌合成 的，并且这几种细菌素几乎都是由 P. thoenii 和 P. jensenii 产生的，而关于其它丙酸菌亚种 产生的具有抗菌活性的细菌素的报道非常少。本研究利用两株费氏丙酸菌费氏亚种 (P. freudenreichii ssp. freudenreichii ) 和一株费氏丙酸菌谢氏亚种 (P. freudenreichii ssp. shermanii) 菌株制备细菌素，并且对部分纯化细菌素的一些特性如抗菌谱和稳定性进行了研 究。实验结果表明所有部分纯化细菌素对所试验的乳杆菌 （嗜酸乳杆菌、干酪乳杆菌、德 氏乳杆菌和瑞士乳杆菌）和某些丙酸菌菌株具有明显的抗菌活性。粗制细菌素也具有抑制 细菌（革兰氏阴性菌）以及部分真菌如链格菌属 (Alternaria) 和镰孢霉菌属 (Fusarium) 的作 用。所有部分纯化的细菌素都具有热稳定，且在 pH 4.5~7.0 范围内能够保持活性。部分纯 * Corresponding author (通讯作者): [email protected] Article published by EDP Sciences and available at http://www.edpsciences.org/lait or http://dx.doi.org/10.1051/lait:2006001 142 D. Gwiazdowska, K. Trojanowska 化的细菌素在 1 mg·mL–1 乙醇、异丙醇、正己烷和氯仿等有机溶剂中具有很好的稳定，并 且有些溶剂能够提高细菌素的抗菌活性，这可能是由于形成活性蛋白聚集物的原因。但是 在 1~20 mg·mL–1 的十二烷基磺酸钠溶液中，所有粗制细菌素的活性都明显降低。 细菌素 / 丙酸菌 / 抗菌活性 / 稳定性 Résumé – Activité antimicrobienne et stabilité des bactériocines partiellement purifiées pro- duites par Propionibacterium freudenreichii ssp. freudenreichii et ssp. shermanii. Au cours de la dernière décennie, quelques bactériocines synthétisées par Propionibacterium ont été caractéri- sées. Presque toutes ces bactériocines sont produites par les souches: P. thoenii et P. jensenii et seul un nombre limité d’études concernent l’activité antimicrobienne d’autres souches. Ce travail porte sur des préparations de bactériocines obtenues de deux souches de P. freudenreichii ssp. freuden- reichii et une souche de P. freudenreichii ssp. shermanii qui ont été caractérisées partiellement pour leurs spectres antimicrobiens et leur stabilité. Toutes les préparations étaient actives envers les Lac- tobacillus examinés (L. acidophilus, L. casei, L. delbrueckii et L. helveticus) et certaines souches de Propionibacterium. Elles ont aussi montré une activité bacteriostatique envers les bactéries Gram- négatives et une activité fungistatique envers les moisissures appartenant au genre Alternaria et Fusarium. Les préparations de bactériocines étaient thermostables et elles ne perdaient pas leur acti- vité sur la plage de pH 4,5 à 7,0. Elles étaient aussi stables en présence de solvants tels que l’éthanol, l’isopropanol, l’hexane et le chloroforme à la concentration de 1 mg·mL–1, cependant sous l’influence de certains solvants une augmentation de l’activité antimicrobienne était observée, sug- gérant la formation d’agrégats par les protéines actives. L’activité de toutes les bactériocines natives était réduite considérablement par l’utilisation de SDS à des concentrations de 1 à 20 mg·mL–1. bactériocine / Propionibacterium / activité antimicrobienne / stabilité 1. INTRODUCTION from the cell and sometimes proteins taking part in posttranslation modification [23]. Bacteriocins are antibacterial peptides or Because of the presence of the protein proteins produced by a wide range of micro- component in the structure of bacteriocins, organisms. This is a group of metabolites they are inactivated by at least one, but usu- differing in their biochemical and physical ally by several different proteolytic enzymes, properties, molecular mass, mode of action, including pancreatic enzymes (trypsin and activity spectrum and genetic determinants. chymotrypsin) and stomach enzymes (pep- According to the definition of Tagg et al. sin) [28]. Bacteriocins containing lipid or [37] bacteriocins are bactericidal against carbohydrate components are also inacti- microorganisms closely related to the pro- vated by lipolytic and amylolytic enzymes ducer of bacteriocins, but many of them [11, 25, 35]. Enzymatic sensitivity is a very show antagonistic activity against bacteria important property because it indicates that belonging to genera different than the pro- bacteriocins will be decomposed in the ducer, including spoilage and pathogenic digestive tract. Therefore these metabolites bacteria. Research on the molecular level are safe for human health. Besides, some showed that bacteriocins are ribosomally synthesized peptides or proteins [13], gen- research has proved that bacteriocins added erally secreted outside the cell, although to food did not change its organoleptic that part of activity can stay within the biomass properties [28]. [28, 29]. The genes coding bacteriocins are Bacteriocins also have many physico- localized in plasmid or chromosomal DNA. chemical properties making them useful as Microorganisms which are capable of pro- food biopreservatives. The majority of ducing bacteriocins very often present them are heat-stable, resistant to pasteuri- immunity to this metabolite. The operon zation without losing their activity, active structure usually contains genes coding the in a wide range of pH and resistant to dif- active protein, immunity protein, proteins ferent organic and non-organic solvents [2, responsible for transporting bacteriocins 5, 15, 22, 24, 26, 31, 35, 36]. Bacteriocins from P. freudenreichii 143 Bacteriocins synthesized by bacteria strains belonging to P. thoenii or P. jensenii; naturally occurring in food are particularly data on the ability of other species to syn- interesting. The best studied are bacterioc- thesize bacteriocins is very limited. Only ins produced by lactic acid bacteria [6]. one bacteriocin produced by Propionibac- However, research carried out in the last terium freudenreichii, propionicin F, has two decades led to isolation and character- been described and characterized on the ization of new bacteriocins, produced by molecular level to date [4]. The aim of this bacteria belonging to other genera such as work was the isolation and partial purifica- Propionibacterium. tion of bacteriocins from Propionibacte- Propionic acid bacteria have been rium freudenreichii ssp. freudenreichii and known and used in the food industry for Propionibacterium freudenreichii ssp. many decades. They are especially impor- shermanii and determination of their anti- tant as a secondary starter culture in the pro- microbial activity and stability. duction of Swiss-type cheeses, where they are responsible for the formation of the characteristic flavor, texture and eyes. The 2. MATERIALS AND METHODS propionibacteria are also well known for their production of bactericidal and fungi- 2.1. Bacterial cultures static metabolites such as propionic acid, acetic acid, hydrogen peroxide and bacteri- ocins [8, 10, 14,
Load more

Recommended publications
  • Complete Genomic Sequences of Propionibacterium Freudenreichii
    UCLA UCLA Previously Published Works Title Complete genomic sequences of Propionibacterium freudenreichii phages from Swiss cheese reveal greater diversity than Cutibacterium (formerly Propionibacterium) acnes phages. Permalink https://escholarship.org/uc/item/7bf0f2q3 Journal BMC microbiology, 18(1) ISSN 1471-2180 Authors Cheng, Lucy Marinelli, Laura J Grosset, Noël et al. Publication Date 2018-03-01 DOI 10.1186/s12866-018-1159-y Peer reviewed eScholarship.org Powered by the California Digital Library University of California Cheng et al. BMC Microbiology (2018) 18:19 https://doi.org/10.1186/s12866-018-1159-y RESEARCH ARTICLE Open Access Complete genomic sequences of Propionibacterium freudenreichii phages from Swiss cheese reveal greater diversity than Cutibacterium (formerly Propionibacterium) acnes phages Lucy Cheng1,2†, Laura J. Marinelli1,2*†, Noël Grosset3, Sorel T. Fitz-Gibbon4, Charles A. Bowman5, Brian Q. Dang5, Daniel A. Russell5, Deborah Jacobs-Sera5, Baochen Shi6, Matteo Pellegrini4, Jeff F. Miller7,2, Michel Gautier3, Graham F. Hatfull5 and Robert L. Modlin1,2 Abstract Background: A remarkable exception to the large genetic diversity often observed for bacteriophages infecting a specific bacterial host was found for the Cutibacterium acnes (formerly Propionibacterium acnes) phages, which are highly homogeneous. Phages infecting the related species, which is also a member of the Propionibacteriaceae family, Propionibacterium freudenreichii, a bacterium used in production of Swiss-type cheeses, have also been described and are common contaminants of the cheese manufacturing process. However, little is known about their genetic composition and diversity. Results: We obtained seven independently isolated bacteriophages that infect P. freudenreichii from Swiss-type cheese samples, and determined their complete genome sequences.
    [Show full text]
  • The Human Milk Microbiome and Factors Influencing Its
    1 THE HUMAN MILK MICROBIOME AND FACTORS INFLUENCING ITS 2 COMPOSITION AND ACTIVITY 3 4 5 Carlos Gomez-Gallego, Ph. D. ([email protected])1; Izaskun Garcia-Mantrana, Ph. D. 6 ([email protected])2, Seppo Salminen, Prof. Ph. D. ([email protected])1, María Carmen 7 Collado, Ph. D. ([email protected])1,2,* 8 9 1. Functional Foods Forum, Faculty of Medicine, University of Turku, Itäinen Pitkäkatu 4 A, 10 20014, Turku, Finland. Phone: +358 2 333 6821. 11 2. Institute of Agrochemistry and Food Technology, National Research Council (IATA- 12 CSIC), Department of Biotechnology. Valencia, Spain. Phone: +34 96 390 00 22 13 14 15 *To whom correspondence should be addressed. 16 -IATA-CSIC, Av. Agustin Escardino 7, 49860, Paterna, Valencia, Spain. Tel. +34 963900022; 17 E-mail: [email protected] 18 19 20 21 22 23 24 25 26 27 1 1 SUMMARY 2 Beyond its nutritional aspects, human milk contains several bioactive compounds, such as 3 microbes, oligosaccharides, and other substances, which are involved in host-microbe 4 interactions and have a key role in infant health. New techniques have increased our 5 understanding of milk microbiota composition, but little data on the activity of bioactive 6 compounds and their biological role in infants is available. While the human milk microbiome 7 may be influenced by specific factors, including genetics, maternal health and nutrition, mode of 8 delivery, breastfeeding, lactation stage, and geographic location, the impact of these factors on 9 the infant microbiome is not yet known. This article gives an overview of milk microbiota 10 composition and activity, including factors influencing microbial composition and their 11 potential biological relevance on infants' future health.
    [Show full text]
  • Product Sheet Info
    Product Information Sheet for HM-8 Propionibacterium acidifaciens, Oral Taxon Growth Conditions: 191, Strain F0233 Media: Modified Reinforced Clostridial Broth (ATCC® medium 2107) or equivalent Catalog No. HM-8 Tryptic Soy Agar with 5% defibrinated sheep blood or equivalent For research use only. Not for human use. Incubation: Temperature: 37°C Contributor: Atmosphere: Anaerobic (80% N2:10% CO2:10% H2) Jacques Izard, Assistant Member of the Staff, Department of Propagation: Molecular Genetics, The Forsyth Institute, Boston, 1. Keep vial frozen until ready for use, then thaw. Massachusetts 2. Transfer the entire thawed aliquot into a single tube of broth. Manufacturer: 3. Use several drops of the suspension to inoculate an BEI Resources agar slant and/or plate. 4. Incubate the tube, slant and/or plate at 37°C for 48 to Product Description: 72 hours. Bacteria Classification: Propionibacteriaceae, Propionibacterium Citation: Species: Propionibacterium acidifaciens Acknowledgment for publications should read “The following Subtaxon: Oral Taxon 191 reagent was obtained through BEI Resources, NIAID, NIH as Strain: F0233 part of the Human Microbiome Project: Propionibacterium Original Source: Propionibacterium acidifaciens (P. acidifaciens, Oral Taxon 191, Strain F0233, HM-8.” acidifaciens), Oral Taxon 191, strain F0233 was isolated in March 1983 from the subgingival plaque of a 53-year-old Biosafety Level: 2 black male patient with moderate periodontitis.1,2 Appropriate safety procedures should always be used with Comments: P. acidifaciens, Oral Taxon 191, strain F0233 this material. Laboratory safety is discussed in the following (HMP ID 0682) is a reference genome for The Human publication: U.S. Department of Health and Human Microbiome Project (HMP).
    [Show full text]
  • Food Microbial Ecology - Eugenia Bezirtzoglou
    MEDICAL SCIENCES - Food Microbial Ecology - Eugenia Bezirtzoglou FOOD MICROBIAL ECOLOGY Eugenia Bezirtzoglou, Democritus University of Thrace, Faculty of Agricultural Development, Department of Food Science and Technology, Laboratory of Microbiology, Biotechnology and Hygiene and Laboratory of food Processing, Orestiada, Greece Keywords: Food, Microbial Ecology Contents 1. Scope of Microbial Ecology 2. Food Microbial Ecosystem 3. Diversity of Habitat 4. Factors influencing the Growth and Survival of Microorganisms in Foods 5. Food Spoilage and its Microbiology 6. Fermented and Microbial Foods 7. Conclusions Related Chapters Glossary Bibliography Biographical Sketch Summary Microbial ecology is the study of microorganisms in their proper environment and their interactions with it. Microbial ecology can give us answers about our origin, our place in the earth ecosystem as well as on our connection to the great diversity of all other organisms. In this vein, studying microbial ecology questions should help to explain the role of microbes in the environment, in food production, in bioengineering and chemicals items and as result will improve our lives. There is a plethora of microorganisms on our planet, most microorganisms remain unknown. It is estimated that we have knowledge only of 1% of the microbial species on Earth. Multiple studies in intestinal ecology have been greatly hampered by the inaccuracy and limitations of culture methods. Many bacteria are difficult to culture or are unculturable, and often media are not truly specific or are too selective for certain bacteria. Furthermore it is impossible to study and compare complete ecosystems, as they exist in the human body, by culturing methods. Molecular tools introduced in microbial ecology made it possible to study the composition of the microecosystems in a different way, which is not dependent on culture techniques.
    [Show full text]
  • Biodiversity, Dynamics, and Characteristics of Propionibacterium
    Biodiversity, dynamics, and characteristics of Propionibacterium freudenreichii in Swiss Emmentaler PDO cheese Turgay, Irmler, Isolini, Amrein, Fröhlich-Wyder, Berthoud, Wagner, Wechsler To cite this version: Turgay, Irmler, Isolini, Amrein, Fröhlich-Wyder, et al.. Biodiversity, dynamics, and characteristics of Propionibacterium freudenreichii in Swiss Emmentaler PDO cheese. Dairy Science & Technology, EDP sciences/Springer, 2011, 91 (4), pp.471-489. 10.1007/s13594-011-0024-7. hal-00930583 HAL Id: hal-00930583 https://hal.archives-ouvertes.fr/hal-00930583 Submitted on 1 Jan 2011 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Dairy Sci. & Technol. (2011) 91:471–489 DOI 10.1007/s13594-011-0024-7 ORIGINAL PAPER Biodiversity, dynamics, and characteristics of Propionibacterium freudenreichii in Swiss Emmentaler PDO cheese Meral Turgay & Stefan Irmler & Dino Isolini & Rudolf Amrein & Marie-Therese Fröhlich-Wyder & Hélène Berthoud & Elvira Wagner & Daniel Wechsler Received: 23 September 2010 /Revised: 26 February 2011 /Accepted: 4 March 2011 / Published online: 24 May 2011 # INRA and Springer Science+Business Media B.V. 2011 Abstract Propionibacteria are naturally present in raw milk at low levels, but little is known regarding the influence of these wild-type strains on cheese quality.
    [Show full text]
  • A Review of the Source and Function of Microbiota in Breast Milk
    68 A Review of the Source and Function of Microbiota in Breast Milk M. Susan LaTuga, MD, MSPH1 Alison Stuebe, MD, MSc2,3 Patrick C. Seed, MD, PhD4 1 Department of Pediatrics, Division of Neonatology, Albert Einstein Address for correspondence M. Susan LaTuga, MD, MSPH, Albert College of Medicine, Bronx, New York Einstein College of Medicine, 1601 Tenbroeck Ave, 2nd floor, Bronx, NY 2 Department of Obstetrics and Gynecology, University of North 10461 (e-mail: mlatuga@montefiore.org). Carolina School of Medicine 3 Department of Maternal and Child Health, Gillings School of Global Public Health, Chapel Hill, North Carolina 4 Department of Pediatrics, Division of Infectious Diseases, Duke University, Durham, North Carolina Semin Reprod Med 2014;32:68–73 Abstract Breast milk contains a rich microbiota composed of viable skin and non-skin bacteria. The extent of the breast milk microbiota diversity has been revealed through new culture-independent studies using microbial DNA signatures. However, the extent to which the breast milk microbiota are transferred from mother to infant and the function of these breast milk microbiota for the infant are only partially understood. Here, we appraise hypotheses regarding the formation of breast milk microbiota, including retrograde infant-to-mother transfer and enteromammary trafficking, and we review current knowledge of mechanisms determining the extent of breast milk microbiota transfer from mother to infant. We highlight known functions of constituents in the breast milk microbiota—to enhance immunity, liberate nutrients, synergize with breast Keywords milk oligosaccharides to enhance intestinal barrier function, and strengthen a functional ► enteromammary gut–brain axis. We also consider the pathophysiology of maternal mastitis with respect trafficking to a dysbiosis or abnormal shift in the breast milk microbiota.
    [Show full text]
  • Aestuariimicrobium Ganziense Sp. Nov., a New Gram-Positive Bacterium Isolated from Soil in the Ganzi Tibetan Autonomous Prefecture, China
    Aestuariimicrobium ganziense sp. nov., a new Gram-positive bacterium isolated from soil in the Ganzi Tibetan Autonomous Prefecture, China Yu Geng Yunnan University Jiang-Yuan Zhao Yunnan University Hui-Ren Yuan Yunnan University Le-Le Li Yunnan University Meng-Liang Wen yunnan university Ming-Gang Li yunnan university Shu-Kun Tang ( [email protected] ) Yunnan Institute of Microbiology, Yunnan University https://orcid.org/0000-0001-9141-6244 Research Article Keywords: Aestuariimicrobium ganziense sp. nov., Chemotaxonomy, 16S rRNA sequence analysis Posted Date: February 11th, 2021 DOI: https://doi.org/10.21203/rs.3.rs-215613/v1 License: This work is licensed under a Creative Commons Attribution 4.0 International License. Read Full License Version of Record: A version of this preprint was published at Archives of Microbiology on March 12th, 2021. See the published version at https://doi.org/10.1007/s00203-021-02261-2. Page 1/11 Abstract A novel Gram-stain positive, oval shaped and non-agellated bacterium, designated YIM S02566T, was isolated from alpine soil in Shadui Towns, Ganzi County, Ganzi Tibetan Autonomous Prefecture, Sichuan Province, PR China. Growth occurred at 23–35°C (optimum, 30°C) in the presence of 0.5-4 % (w/v) NaCl (optimum, 1%) and at pH 7.0–8.0 (optimum, pH 7.0). The phylogenetic analysis based on 16S rRNA gene sequence revealed that strain YIM S02566T was most closely related to the genus Aestuariimicrobium, with Aestuariimicrobium kwangyangense R27T and Aestuariimicrobium soli D6T as its closest relative (sequence similarities were 96.3% and 95.4%, respectively). YIM S02566T contained LL-diaminopimelic acid in the cell wall.
    [Show full text]
  • Vliv Přípravků S Rostlinnými Kanabinoidy Na Orální Mikrobiom
    Vliv přípravků s rostlinnými kanabinoidy na orální mikrobiom Bc. Klaudie Mátéová Diplomová práce 2021 ABSTRAKT Předložená diplomová práce se zabývá vlivem preparátů s kanabinoidy (potravinový doplněk Cannasan IMUNO, zubní pasta Cannasan) na orální mikrobiom. Literární rešerše pojednává zejména o složení orálního mikrobiomu a faktorech, jenž ho ovlivňují. Následuje přehled metod používaných k identifikaci orální mikroflóry a charakteristika kanabinoidů se zaměřením na jejich využití. V experimentální části byly zhodnoceny výsledky testovaných preparátů. Kultivační metodou byla po užívání preparátů Cannasan posuzována změna počtu aerobních a anaerobních mikroorganismů. Dále byla k hodnocení antibakteriálních účinků těchto preparátů využita disková difúzní metoda. Taxonomická analýza mikrobiálních společenstev před a po užívání preparátů Cannasan byla realizována metodou sekvenování nové generace (NGS) na platformě Illumina. U zubní pasty Cannasan byl sledován také vliv na změnu barvy zubů, který nebyl potvrzen. Z dosažených výsledků studie je patrné, že vliv na orální mikroflóru lze přisuzovat výhradně potravinovému doplňku Cannasan IMUNO. Klíčová slova: ústní dutina, orální mikrobiom, konopí, kanabinoidy, NGS ABSTRACT This thesis investigates the effect of cannabinoid preparations (Cannasan IMUNO food supplement, Cannasan toothpaste) on the oral microbiome. Literature search focuses mainly on the oral microbiome composition and the factors influencing it. Consequently, the works outlines a review of methods used for identifying the oral microflora and a characterization of cannabinoids with a focus on their use. The experimental part presents an evaluation of results from the tested preparations. The change in the number of aerobic and anaerobic microorganisms after using Cannasan preparations was assessed using the culture method. Furthermore, the disc diffusion method was used to evaluate the antibacterial effects of these preparations.
    [Show full text]
  • Downloaded from the NBCI FTP Server As Genbank files and Consisted of Two Strains of P
    G C A T T A C G G C A T genes Article A Pan-Genome Guided Metabolic Network Reconstruction of Five Propionibacterium Species Reveals Extensive Metabolic Diversity Tim McCubbin 1, R. Axayacatl Gonzalez-Garcia 1, Robin W. Palfreyman 1 , Chris Stowers 2, Lars K. Nielsen 1 and Esteban Marcellin 1,* 1 Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, Brisbane, QLD 4072, Australia; [email protected] (T.M.); [email protected] (R.A.G.-G.); [email protected] (R.W.P.); [email protected] (L.K.N.) 2 Corteva Agriscience, Indianapolis, IN 46268, USA; [email protected] * Correspondence: [email protected] Received: 31 July 2020; Accepted: 10 September 2020; Published: 23 September 2020 Abstract: Propionibacteria have been studied extensively since the early 1930s due to their relevance to industry and importance as human pathogens. Still, their unique metabolism is far from fully understood. This is partly due to their signature high GC content, which has previously hampered the acquisition of quality sequence data, the accurate annotation of the available genomes, and the functional characterization of genes. The recent completion of the genome sequences for several species has led researchers to reassess the taxonomical classification of the genus Propionibacterium, which has been divided into several new genres. Such data also enable a comparative genomic approach to annotation and provide a new opportunity to revisit our understanding of their metabolism. Using pan-genome analysis combined with the reconstruction of the first high-quality Propionibacterium genome-scale metabolic model and a pan-metabolic model of current and former members of the genus Propionibacterium, we demonstrate that despite sharing unique metabolic traits, these organisms have an unexpected diversity in central carbon metabolism and a hidden layer of metabolic complexity.
    [Show full text]
  • MICRO-ORGANISMS and RUMINANT DIGESTION: STATE of KNOWLEDGE, TRENDS and FUTURE PROSPECTS Chris Mcsweeney1 and Rod Mackie2
    BACKGROUND STUDY PAPER NO. 61 September 2012 E Organización Food and Organisation des Продовольственная и cельскохозяйственная de las Agriculture Nations Unies Naciones Unidas Organization pour организация para la of the l'alimentation Объединенных Alimentación y la United Nations et l'agriculture Наций Agricultura COMMISSION ON GENETIC RESOURCES FOR FOOD AND AGRICULTURE MICRO-ORGANISMS AND RUMINANT DIGESTION: STATE OF KNOWLEDGE, TRENDS AND FUTURE PROSPECTS Chris McSweeney1 and Rod Mackie2 The content of this document is entirely the responsibility of the authors, and does not necessarily represent the views of the FAO or its Members. 1 Commonwealth Scientific and Industrial Research Organisation, Livestock Industries, 306 Carmody Road, St Lucia Qld 4067, Australia. 2 University of Illinois, Urbana, Illinois, United States of America. This document is printed in limited numbers to minimize the environmental impact of FAO's processes and contribute to climate neutrality. Delegates and observers are kindly requested to bring their copies to meetings and to avoid asking for additional copies. Most FAO meeting documents are available on the Internet at www.fao.org ME992 BACKGROUND STUDY PAPER NO.61 2 Table of Contents Pages I EXECUTIVE SUMMARY .............................................................................................. 5 II INTRODUCTION ............................................................................................................ 7 Scope of the Study ...........................................................................................................
    [Show full text]
  • Surface Proteins of Propionibacterium Freudenreichii Are Involved in Its Anti-Inflammatory Properties
    JOURNAL OF PROTEOMICS 112 (2015) 447– 461 Available online at www.sciencedirect.com ScienceDirect www.elsevier.com/locate/jprot Surface proteins of Propionibacterium freudenreichii are involved in its anti-inflammatory properties Caroline Le Maréchala,b, Vincent Petona,b, Coline Pléc, Christophe Vrolanda,b, Julien Jardina,b, Valérie Briard-Biona,b, Gaël Duranta,b, Victoria Chuata,b,d, Valentin Louxe, Benoit Folignéc, Stéphanie-Marie Deutscha,b, Hélène Falentina,b,1, Gwénaël Jana,b,⁎,1 aINRA, UMR1253 STLO, Science et Technologie du Lait et de l'Œuf, F-35042 Rennes, France bAGROCAMPUS OUEST, UMR1253 STLO, F-35042 Rennes, France cLactic Acid Bacteria & Mucosal Immunity, Center for Infection and Immunity of Lille, Institut Pasteur de Lille, U 1019, UMR8204 Université Lille Nord de France, 1 rue du Pr Calmette, BP 245, F-59019 Lille, France dINRA, UMR1253 STLO, CIRM-BIA, F-35042 Rennes, France eINRA, UR MIG, F-78352 Jouy-en-Josas, France ARTICLE INFO ABSTRACT Article history: Propionibacterium freudenreichii is a beneficial bacterium used in the food industry as a vitamin Received 9 April 2014 producer, as a bio-preservative, as a cheese ripening starter and as a probiotic. It is known to Accepted 16 July 2014 adhere to intestinal epithelial cells and mucus and to modulate important functions of the gut Available online 20 August 2014 mucosa, including cell proliferation and immune response. Adhesion of probiotics and cross-talk with the host rely on the presence of key surface proteins, still poorly identified. Identification of Keywords: the determinants of adhesion and of immunomodulation by P. freudenreichii remains a bottleneck Surfaceome in the elucidation of its probiotic properties.
    [Show full text]
  • Sparus Aurata) and Sea Bass (Dicentrarchus Labrax)
    Gut bacterial communities in geographically distant populations of farmed sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) Eleni Nikouli1, Alexandra Meziti1, Efthimia Antonopoulou2, Eleni Mente1, Konstantinos Ar. Kormas1* 1 Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, 384 46 Volos, Greece 2 Laboratory of Animal Physiology, Department of Zoology, School of Biology, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece * Corresponding author; Tel.: +30-242-109-3082, Fax: +30-242109-3157, E-mail: [email protected], [email protected] Supplementary material 1 Table S1. Body weight of the Sparus aurata and Dicentrarchus labrax individuals used in this study. Chania Chios Igoumenitsa Yaltra Atalanti Sample Body weight S. aurata D. labrax S. aurata D. labrax S. aurata D. labrax S. aurata D. labrax S. aurata D. labrax (g) 1 359 378 558 420 433 448 481 346 260 785 2 355 294 579 442 493 556 516 397 240 340 3 376 275 468 554 450 464 540 415 440 500 4 392 395 530 460 440 483 492 493 365 860 5 420 362 483 479 542 492 406 995 6 521 505 506 461 Mean 380.40 340.80 523.17 476.67 471.60 487.75 504.50 419.67 326.25 696.00 SEs 11.89 23.76 17.36 19.56 20.46 23.85 8.68 21.00 46.79 120.29 2 Table S2. Ingredients of the diets used at the time of sampling. Ingredient Sparus aurata Dicentrarchus labrax (6 mm; 350-450 g)** (6 mm; 450-800 g)** Crude proteins (%) 42 – 44 37 – 39 Crude lipids (%) 19 – 21 20 – 22 Nitrogen free extract (NFE) (%) 20 – 26 19 – 25 Crude cellulose (%) 1 – 3 2 – 4 Ash (%) 5.8 – 7.8 6.2 – 8.2 Total P (%) 0.7 – 0.9 0.8 – 1.0 Gross energy (MJ/Kg) 21.5 – 23.5 20.6 – 22.6 Classical digestible energy* (MJ/Kg) 19.5 18.9 Added vitamin D3 (I.U./Kg) 500 500 Added vitamin E (I.U./Kg) 180 100 Added vitamin C (I.U./Kg) 250 100 Feeding rate (%), i.e.
    [Show full text]