OCTOBER 2019.Pmd
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
A Taxonomic Note on the Genus Lactobacillus
Taxonomic Description template 1 A taxonomic note on the genus Lactobacillus: 2 Description of 23 novel genera, emended description 3 of the genus Lactobacillus Beijerinck 1901, and union 4 of Lactobacillaceae and Leuconostocaceae 5 Jinshui Zheng1, $, Stijn Wittouck2, $, Elisa Salvetti3, $, Charles M.A.P. Franz4, Hugh M.B. Harris5, Paola 6 Mattarelli6, Paul W. O’Toole5, Bruno Pot7, Peter Vandamme8, Jens Walter9, 10, Koichi Watanabe11, 12, 7 Sander Wuyts2, Giovanna E. Felis3, #*, Michael G. Gänzle9, 13#*, Sarah Lebeer2 # 8 '© [Jinshui Zheng, Stijn Wittouck, Elisa Salvetti, Charles M.A.P. Franz, Hugh M.B. Harris, Paola 9 Mattarelli, Paul W. O’Toole, Bruno Pot, Peter Vandamme, Jens Walter, Koichi Watanabe, Sander 10 Wuyts, Giovanna E. Felis, Michael G. Gänzle, Sarah Lebeer]. 11 The definitive peer reviewed, edited version of this article is published in International Journal of 12 Systematic and Evolutionary Microbiology, https://doi.org/10.1099/ijsem.0.004107 13 1Huazhong Agricultural University, State Key Laboratory of Agricultural Microbiology, Hubei Key 14 Laboratory of Agricultural Bioinformatics, Wuhan, Hubei, P.R. China. 15 2Research Group Environmental Ecology and Applied Microbiology, Department of Bioscience 16 Engineering, University of Antwerp, Antwerp, Belgium 17 3 Dept. of Biotechnology, University of Verona, Verona, Italy 18 4 Max Rubner‐Institut, Department of Microbiology and Biotechnology, Kiel, Germany 19 5 School of Microbiology & APC Microbiome Ireland, University College Cork, Co. Cork, Ireland 20 6 University of Bologna, Dept. of Agricultural and Food Sciences, Bologna, Italy 21 7 Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Vrije Universiteit 22 Brussel, Brussels, Belgium 23 8 Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Ghent, 24 Belgium 25 9 Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada 26 10 Department of Biological Sciences, University of Alberta, Edmonton, Canada 27 11 National Taiwan University, Dept. -
Current Trends of Enterococci in Dairy Products: a Comprehensive Review of Their Multiple Roles
foods Review Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles Maria de Lurdes Enes Dapkevicius 1,2,* , Bruna Sgardioli 1,2 , Sandra P. A. Câmara 1,2, Patrícia Poeta 3,4 and Francisco Xavier Malcata 5,6,* 1 Faculty of Agricultural and Environmental Sciences, University of the Azores, 9700-042 Angra do Heroísmo, Portugal; [email protected] (B.S.); [email protected] (S.P.A.C.) 2 Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Portugal 3 Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5001-801 Vila Real, Portugal; [email protected] 4 Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisboa, 2829-516 Lisboa, Portugal 5 LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 420-465 Porto, Portugal 6 FEUP—Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal * Correspondence: [email protected] (M.d.L.E.D.); [email protected] (F.X.M.) Abstract: As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, Citation: Dapkevicius, M.d.L.E.; and rheological properties, thus contributing to the development of its typical sensorial properties. Sgardioli, B.; Câmara, S.P.A.; Poeta, P.; Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autoly- Malcata, F.X. -
Oral Administration of Lactobacillus Gasseri SBT2055 Is Effective In
www.nature.com/scientificreports OPEN Oral administration of Lactobacillus gasseri SBT2055 is effective in preventing Porphyromonas Received: 23 June 2015 Accepted: 7 March 2017 gingivalis-accelerated periodontal Published: xx xx xxxx disease R. Kobayashi1, T. Kobayashi2, F. Sakai3, T. Hosoya3, M. Yamamoto1 & T. Kurita-Ochiai1 Probiotics have been used to treat gastrointestinal disorders. However, the effect of orally intubated probiotics on oral disease remains unclear. We assessed the potential of oral administration of Lactobacillus gasseri SBT2055 (LG2055) for Porphyromonas gingivalis infection. LG2055 treatment significantly reduced alveolar bone loss, detachment and disorganization of the periodontal ligament, and bacterial colonization by subsequent P. gingivalis challenge. Furthermore, the expression and secretion of TNF-α and IL-6 in gingival tissue was significantly decreased in LG2055-administered mice after bacterial infection. Conversely, mouse β-defensin-14 (mBD-14) mRNA and its peptide products were significantly increased in distant mucosal components as well as the intestinal tract to which LG2055 was introduced. Moreover, IL-1β and TNF-α production from THP-1 monocytes stimulated with P. gingivalis antigen was significantly reduced by the addition of humanβ -defensin-3. These results suggest that gastrically administered LG2055 can enhance immunoregulation followed by periodontitis prevention in oral mucosa via the gut immune system; i.e., the possibility of homing in innate immunity. Porphyromonas gingivalis, a Gram-negative anaerobe, is one of the major pathogens associated with chronic periodontitis, a disease that causes the destruction of alveolar bone, and, as a consequence, tooth loss1. Recent evidence suggests that this bacterium contributes to periodontitis by functioning as a keystone pathogen2, 3. -
Bacteriocin‐Like Inhibitory Activities of Seven Lactobacillus Delbrueckii
Letters in Applied Microbiology ISSN 0266-8254 ORIGINAL ARTICLE Bacteriocin-like inhibitory activities of seven Lactobacillus delbrueckii subsp. bulgaricus strains against antibiotic susceptible and resistant Helicobacter pylori strains L. Boyanova, G. Gergova, R. Markovska, D. Yordanov and I. Mitov Department of Medical Microbiology, Medical University of Sofia, Sofia, Bulgaria Significance and Impact of the Study: In this study, anti-Helicobacter pylori activity of seven Lactobacil- lus delbrueckii subsp. bulgaricus (GLB) strains was evaluated by four cell-free supernatant (CFS) types. The GLB strains produced heat-stable bacteriocin-like inhibitory substances (BLISs) with a strong anti-H. pylori activity and some neutralized, catalase- and heat-treated CFSs inhibited >83% of the test strains. Bacteriocin-like inhibitory substance production of GLB strains can render them valuable probiotics in the control of H. pylori infection. Keywords Abstract antibiotics, bacteriocins, Helicobacter, Lactobacillus, probiotics. The aim of the study was to detect anti-Helicobacter pylori activity of seven Lactobacillus delbrueckii subsp. bulgaricus (GLB) strains by four cell-free Correspondence supernatant (CFS) types. Activity of non-neutralized and non-heat-treated Lyudmila Boyanova, Department of Medical (CFSs1), non-neutralized and heat-treated (CFSs2), pH neutralized, catalase- Microbiology, Medical University of Sofia, treated and non-heat-treated (CFSs3), or neutralized, catalase- and heat-treated Zdrave Street 2, 1431 Sofia, Bulgaria. (CFSs4) CFSs against 18 H. pylori strains (11 of which with antibiotic E-mail: [email protected] resistance) was evaluated. All GLB strains produced bacteriocin-like inhibitory 2017/1069: received 3 June 2017, revised 27 substances (BLISs), the neutralized CFSs of two GLB strains inhibited >81% of August 2017 and accepted 25 September test strains and those of four GLB strains were active against >71% of 2017 antibiotic resistant strains. -
Characterization of a Lactobacillus Brevis Strain with Potential Oral Probiotic Properties Fang Fang1,2* , Jie Xu1,2, Qiaoyu Li1,2, Xiaoxuan Xia1,2 and Guocheng Du1,3
Fang et al. BMC Microbiology (2018) 18:221 https://doi.org/10.1186/s12866-018-1369-3 RESEARCHARTICLE Open Access Characterization of a Lactobacillus brevis strain with potential oral probiotic properties Fang Fang1,2* , Jie Xu1,2, Qiaoyu Li1,2, Xiaoxuan Xia1,2 and Guocheng Du1,3 Abstract Background: The microflora composition of the oral cavity affects oral health. Some strains of commensal bacteria confer probiotic benefits to the host. Lactobacillus is one of the main probiotic genera that has been used to treat oral infections. The objective of this study was to select lactobacilli with a spectrum of probiotic properties and investigate their potential roles in oral health. Results: An oral isolate characterized as Lactobacillus brevis BBE-Y52 exhibited antimicrobial activities against Streptococcus mutans, a bacterial species that causes dental caries and tooth decay, and secreted antimicrobial compounds such as hydrogen peroxide and lactic acid. Compared to other bacteria, L. brevis BBE-Y52 was a weak acid producer. Further studies showed that this strain had the capacity to adhere to oral epithelial cells. Co- incubation of L. brevis BBE-Y52 with S. mutans ATCC 25175 increased the IL-10-to-IL-12p70 ratio in peripheral blood mononuclear cells, which indicated that L. brevis BBE-Y52 could alleviate inflammation and might confer benefits to host health by modulating the immune system. Conclusions: L. brevis BBE-Y52 exhibited a spectrum of probiotic properties, which may facilitate its applications in oral care products. Keywords: Lactobacillus brevis, Antimicrobial activity, Hydrogen peroxide, Adhesion, Immunomodulation Background properties may prevent the colonization of oral patho- Oral infectious diseases, such as dental caries and peri- gens through different mechanisms. -
Oral Ecologixtm Oral Health & Microbiome Profile Phylo Bioscience Laboratory
Oral EcologiXTM Oral Health & Microbiome Profile Phylo Bioscience Laboratory INTERPRETIVE GUIDE DISCLAIMER: THIS INFORMATION IS PROVIDED FOR THE USE OF PHYSICIANS AND OTHER LICENSED HEALTH CARE PRACTITIONERS ONLY. THIS INFORMATION IS NOT FOR USE BY CONSUMERS. THE INFORMATION AND OR PRODUCTS ARE NOT INTENDED FOR USE BY CONSUMERS OR PHYSICIANS AS A MEANS TO CURE, TREAT, PREVENT, DIAGNOSE OR MITIGATE ANY DISEASE OR OTHER MEDICAL CONDITION. THE INFORMATION CONTAINED IN THIS DOCUMENT IS IN NO WAY TO BE TAKEN AS PRESCRIPTIVE NOR TO REPLACE THE PHYSICIANS DUTY OF CARE AND PERSONALISED CARE PRACTICES. INTERPRETIVE GUIDE Oral EcologiX™ INTRODUCTION Due to recent advancements in culture-independent techniques, it is now possible to measure the composition of the human microbiota. The oral cavity is a complex ecosystem, comprising several habitats including the teeth, gums, tongue and tonsils, all colonised by bacteria1. The oral microbiota is comprised of approximately 600 taxa at the species level, with different groups and subsets inhabiting different niches. The microbiota of the oral cavity exists as a complex biofilm that remains stable despite environmental changes. However, dysbiosis, in form of infection, injury, dietary changes and risk-associated factors (e.g. smoking) may disrupt the biofilm community, favouring colonisation and invasion of pathogens. Disruption of the biofilm community to a pathogenic profile, induces host immune responses, chronic inflammation and ultimately development of local and systemic diseases. However, much of this damage is reversible if pathogenic communities are removed, and homeostasis is restored. To this end, Phylobioscience have developed the Oral EcologiXTM oral health and microbiome profile, a ground breaking tool for analysis of oral microbiota composition and host immune responses. -
Multi-Product Lactic Acid Bacteria Fermentations: a Review
fermentation Review Multi-Product Lactic Acid Bacteria Fermentations: A Review José Aníbal Mora-Villalobos 1 ,Jéssica Montero-Zamora 1, Natalia Barboza 2,3, Carolina Rojas-Garbanzo 3, Jessie Usaga 3, Mauricio Redondo-Solano 4, Linda Schroedter 5, Agata Olszewska-Widdrat 5 and José Pablo López-Gómez 5,* 1 National Center for Biotechnological Innovations of Costa Rica (CENIBiot), National Center of High Technology (CeNAT), San Jose 1174-1200, Costa Rica; [email protected] (J.A.M.-V.); [email protected] (J.M.-Z.) 2 Food Technology Department, University of Costa Rica (UCR), San Jose 11501-2060, Costa Rica; [email protected] 3 National Center for Food Science and Technology (CITA), University of Costa Rica (UCR), San Jose 11501-2060, Costa Rica; [email protected] (C.R.-G.); [email protected] (J.U.) 4 Research Center in Tropical Diseases (CIET) and Food Microbiology Section, Microbiology Faculty, University of Costa Rica (UCR), San Jose 11501-2060, Costa Rica; [email protected] 5 Bioengineering Department, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), 14469 Potsdam, Germany; [email protected] (L.S.); [email protected] (A.O.-W.) * Correspondence: [email protected]; Tel.: +49-(0331)-5699-857 Received: 15 December 2019; Accepted: 4 February 2020; Published: 10 February 2020 Abstract: Industrial biotechnology is a continuously expanding field focused on the application of microorganisms to produce chemicals using renewable sources as substrates. Currently, an increasing interest in new versatile processes, able to utilize a variety of substrates to obtain diverse products, can be observed. -
Levels of Firmicutes, Actinobacteria Phyla and Lactobacillaceae
agriculture Article Levels of Firmicutes, Actinobacteria Phyla and Lactobacillaceae Family on the Skin Surface of Broiler Chickens (Ross 308) Depending on the Nutritional Supplement and the Housing Conditions Paulina Cholewi ´nska 1,* , Marta Michalak 2, Konrad Wojnarowski 1 , Szymon Skowera 1, Jakub Smoli ´nski 1 and Katarzyna Czyz˙ 1 1 Institute of Animal Breeding, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland; [email protected] (K.W.); [email protected] (S.S.); [email protected] (J.S.); [email protected] (K.C.) 2 Department of Animal Nutrition and Feed Management, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland; [email protected] * Correspondence: [email protected] Abstract: The microbiome of animals, both in the digestive tract and in the skin, plays an important role in protecting the host. The skin is one of the largest surface organs for animals; therefore, the destabilization of the microbiota on its surface can increase the risk of diseases that may adversely af- fect animals’ health and production rates, including poultry. The aim of this study was to evaluate the Citation: Cholewi´nska,P.; Michalak, effect of nutritional supplementation in the form of fermented rapeseed meal and housing conditions M.; Wojnarowski, K.; Skowera, S.; on the level of selected bacteria phyla (Firmicutes, Actinobacteria, and family Lactobacillaceae). The Smoli´nski,J.; Czyz,˙ K. Levels of study was performed on 30 specimens of broiler chickens (Ross 308), individually kept in metabolic Firmicutes, Actinobacteria Phyla and cages for 36 days. They were divided into 5 groups depending on the feed received. -
Lactobacillus Acidophilus Bacteriocin, from Production to Their Application: an Overview
African Journal of Biotechnology Vol. 9 (20), pp. 2843-2850, 17 May, 2010 Available online at http://www.academicjournals.org/AJB ISSN 1684–5315 © 2010 Academic Journals Review Lactobacillus acidophilus bacteriocin, from production to their application: An overview Zaheer Ahmed1, Yanping Wang2*, Qiaoling Cheng2 and M. Imran3 1Faculty of Sciences, Department of Home and Health Sciences, Allama Iqbal Open University, H-8, Islamabad Pakistan. 2Tianjin key laboratory of Food Nutrition and Safety, Faculty of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300222, P.R. China. 3University of Caen, Lower-Normandy Caen Cedex, France. Accepted 30 March, 2009 Antimicrobial proteinaceous compounds such as bacteriocins or bacteriocin-like compounds produced by Lactobacillus acidophilus are largely known and have been found to have potent antimicrobial activities toward closely related bacteria and undesirable harmful microorganisms. They are useful in the fields of food preservation or safety, health care, and pharmaceutical applications. The inhibition activity of these substances has been reported to be strain-dependent. Binding to the epithelial cell on the gastrointestinal surfaces is one of the important factors of resident microflora to colonize the intestine. Certain L. acidophilus strains are able to produce substances that compete and prevent pathogenic bacteria from adhering to the receptors on epithelial cells of intestinal surfaces. The potential probiotic effects of L. acidophilus is well known in the human ecosystem and their production of antimicrobial peptides can contribute to elucidate the precise mechanisms by which L. acidophilus can dominate the intestinal microbiota and achieve their probiotic function. This paper presents a review of the antimicrobial proteinaceous compounds produced by various acidophilus strains, the attempts made to purify them, their characterization and useful applications. -
The Role of the Microbiome in Oral Squamous Cell Carcinoma with Insight Into the Microbiome–Treatment Axis
International Journal of Molecular Sciences Review The Role of the Microbiome in Oral Squamous Cell Carcinoma with Insight into the Microbiome–Treatment Axis Amel Sami 1,2, Imad Elimairi 2,* , Catherine Stanton 1,3, R. Paul Ross 1 and C. Anthony Ryan 4 1 APC Microbiome Ireland, School of Microbiology, University College Cork, Cork T12 YN60, Ireland; [email protected] (A.S.); [email protected] (C.S.); [email protected] (R.P.R.) 2 Department of Oral and Maxillofacial Surgery, Faculty of Dentistry, National Ribat University, Nile Street, Khartoum 1111, Sudan 3 Teagasc Food Research Centre, Moorepark, Fermoy, Cork P61 C996, Ireland 4 Department of Paediatrics and Child Health, University College Cork, Cork T12 DFK4, Ireland; [email protected] * Correspondence: [email protected] Received: 30 August 2020; Accepted: 12 October 2020; Published: 29 October 2020 Abstract: Oral squamous cell carcinoma (OSCC) is one of the leading presentations of head and neck cancer (HNC). The first part of this review will describe the highlights of the oral microbiome in health and normal development while demonstrating how both the oral and gut microbiome can map OSCC development, progression, treatment and the potential side effects associated with its management. We then scope the dynamics of the various microorganisms of the oral cavity, including bacteria, mycoplasma, fungi, archaea and viruses, and describe the characteristic roles they may play in OSCC development. We also highlight how the human immunodeficiency viruses (HIV) may impinge on the host microbiome and increase the burden of oral premalignant lesions and OSCC in patients with HIV. Finally, we summarise current insights into the microbiome–treatment axis pertaining to OSCC, and show how the microbiome is affected by radiotherapy, chemotherapy, immunotherapy and also how these therapies are affected by the state of the microbiome, potentially determining the success or failure of some of these treatments. -
A Study of the Microorganisms from Grass Silage I
A Study of the Microorganisms from Grass Silage I. The Cocci C. WV. LANGSTON AND CECELIA BOUMA Dairy Cattle Research Branch, Animal Husbandry Research Division, Agriculture Research Service, 1griculture Research Center, Beltsville, Marlyland Received for ptiblication November 16, 1959 In a natural silage fermentation, the mass is acidified their taxonomical relationship. The data presented are by lactic and acetic acid forming bacteria that ferment the results of detailed colonial, morphological, and sugars in the plant material. When forage is ensiled the physiological studies on the cocci important in the plant cells continue to respire for a time, using up the silage fermentation. oxygen and giving off CO2 and heat. As conditions be- come favorable, acid producing bacteria increase MIATERI.ALS ANDV IETHODS rapidly and, at the end of 3 or 4 days, each gram of Preparationi of silages and techniques used in iso- silage will contain several hundred million bacteria. lating and grouping the lactic acid bacteria from the These organisms produce acid until the sugar is ex- silages have been outlined in an earlier publication hausted or until the pH becomes unfavorable for further (Langston et al., 1958). growth. This phase of w-ork includes detailed studies on repre- A recent study (Langston et al., 1958) on the micro- sentative strains of lactic acid bacteria obtained from organisms in orchard grass and alfalfa silages showed 30 silages. The strains were picked from highest dilution that the total numbers of acid producing bacteria had roll tubes (Trypticase)l and plates (Rogosa et al., 1951). little bearing on the final quality. -
A Taxonomic Note on the Genus Lactobacillus
TAXONOMIC DESCRIPTION Zheng et al., Int. J. Syst. Evol. Microbiol. DOI 10.1099/ijsem.0.004107 A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae Jinshui Zheng1†, Stijn Wittouck2†, Elisa Salvetti3†, Charles M.A.P. Franz4, Hugh M.B. Harris5, Paola Mattarelli6, Paul W. O’Toole5, Bruno Pot7, Peter Vandamme8, Jens Walter9,10, Koichi Watanabe11,12, Sander Wuyts2, Giovanna E. Felis3,*,†, Michael G. Gänzle9,13,*,† and Sarah Lebeer2† Abstract The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse at phenotypic, ecological and gen- otypic levels. This study evaluated the taxonomy of Lactobacillaceae and Leuconostocaceae on the basis of whole genome sequences. Parameters that were evaluated included core genome phylogeny, (conserved) pairwise average amino acid identity, clade- specific signature genes, physiological criteria and the ecology of the organisms. Based on this polyphasic approach, we propose reclassification of the genus Lactobacillus into 25 genera including the emended genus Lactobacillus, which includes host- adapted organisms that have been referred to as the Lactobacillus delbrueckii group, Paralactobacillus and 23 novel genera for which the names Holzapfelia, Amylolactobacillus, Bombilactobacillus, Companilactobacillus, Lapidilactobacillus, Agrilactobacil- lus, Schleiferilactobacillus, Loigolactobacilus, Lacticaseibacillus, Latilactobacillus, Dellaglioa,