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1.
BMC Infect Dis ; 19(1): 824, 2019 Sep 18.
Artigo em Inglês | MEDLINE | ID: mdl-31533663

RESUMO

BACKGROUND: To reduce acquisition and relapse of bacterial vaginosis (BV), lactobacilli must be maintained in the vaginal microbiome. Probiotic lactobacilli may aid this purpose. We investigated whether vaginal probiotics (containing Lactobacillus rhamnosus DSM 14870 and Lactobacillus gasseri DSM 14869) would result in vaginal colonisation with lactobacilli in women with and without BV. METHODS: This prospective, partially randomised, exploratory pilot study was conducted in Soweto, South Africa. Thirty-nine sexually-active, HIV negative women were enrolled from October 2014 to May 2016 into three arms. Women who did not have BV (Group 1, n = 13) self-administered probiotic capsules vaginally once daily for 30 days, then once a week until Day 190. Women diagnosed with BV were randomized into Group 2 (n = 12) or Group 3 (n = 14) and treated with the triple oral antibiotic combination for vaginal discharge syndrome per South African guidelines (cefixime 400 mg stat, doxycycline 100 mg BD for 7 days and metronidazole 2 g stat). Immediately after antibiotic treatment, women in Group 2 self-administered probiotic capsules vaginally once daily for 30 days then vaginally once a week until Day 190. Women in Group 3 were not given lactobacilli. RESULTS: During the study, L. rhamnosus DSM 14870 or L. gasseri DSM 14869, were isolated in 5/13 (38.5%) women in Group 1 compared to 10/12 (83.3%) women in Group 2 (p = 0.041). The 1-month and 6-month BV cure rates were similar (P >  0.05) between Group 2 (42 and 25%) compared to Group 3 (36 and 25%). In Group 2, no correlation was observed between the frequency of isolation of the two Lactobacillus strains and the 1-month or 6-month cure rate. CONCLUSIONS: Supplementation with vaginal probiotic capsules resulted in colonisation of the vagina by the Lactobacillus strains (L. rhamnosus DSM 14870 and L. gasseri DSM 14869) contained in the capsules. We observed low initial cure rates of BV after a stat dose of metronidazole and that the probiotic did not improve BV cure rates or alleviate recurrence which could be due to treatment failure or very limited power of the study. TRIAL REGISTRATION: Registered at the Pan African Clinical Trial Registry ( www.pactr.org ) on April 13, 2018 (retrospectively registered). Trial identification number: PACTR201804003327269.


Assuntos
Antibacterianos/uso terapêutico , Lactobacillus/fisiologia , Probióticos/uso terapêutico , Vaginose Bacteriana/tratamento farmacológico , Adolescente , Adulto , Cefixima/uso terapêutico , Doxiciclina/uso terapêutico , Feminino , Humanos , Lactobacillus/isolamento & purificação , Metronidazol/uso terapêutico , Projetos Piloto , Estudos Prospectivos , África do Sul , Resultado do Tratamento , Vagina/microbiologia , Vaginose Bacteriana/microbiologia , Adulto Jovem
2.
Int J Food Microbiol ; 306: 108271, 2019 Oct 02.
Artigo em Inglês | MEDLINE | ID: mdl-31377413

RESUMO

Fermented vegetables have a long history in many cultures. Jiang-shui and Suan-cai are two of the most well-known instances in North China. They are made by a process of natural lactic acid fermentation. However, they have the different characteristics, i.e. acidity, taste and flavor, which are influenced by the specific bacterial community. Therefore, we used high-throughput sequencing methods to identify the bacterial community structure of Jiang-shui and Suan-cai in this study. Subsequently, we figured out the bacterial differences of these two products using the statistical analysis. Firmicutes and Proteobacteria were the dominant phyla in both Jiang-shui and Suan-cai. However, Lactobacillus was the main genus in Jiang-shui samples, whereas both Lactobacillus and Pediococcus were the major genera in the Suan-cai samples. At the species level, Lactobacillus amylolyticus, Lactobacillus fermentum and Lactobacillus pontis were the major species in Jiang-shui samples, while Pediococcus parvulus, Lactobacillus coryniformis, Lactobacillus pentosus and Lactobacillus parabrevis were the dominant species in the Suan-cai samples. These results suggested that Jiang-shui and Suan-cai had their own unique bacterial community, leading to the specific characteristics. Furthermore, the bacterial communities of both fermented vegetables varied at different locations. This study revealed the flora present in the Jiang-shui and the Suan-cai, providing a deep insight of the microbial species of Chinese fermented vegetables and guidance for the production of the Jiang-shui and the Suan-cai.


Assuntos
/microbiologia , Lactobacillus/isolamento & purificação , Pediococcus/isolamento & purificação , Proteobactérias/isolamento & purificação , Verduras/microbiologia , China , Fermentação , Aromatizantes , Microbiologia de Alimentos , Sequenciamento de Nucleotídeos em Larga Escala , Ácido Láctico/metabolismo , Lactobacillus/genética , Pediococcus/genética , Proteobactérias/genética , RNA Ribossômico 16S/genética
3.
Arq Gastroenterol ; 56(2): 118-123, 2019 Aug 13.
Artigo em Inglês | MEDLINE | ID: mdl-31460573

RESUMO

BACKGROUND: High prevalence of dental caries in ulcerative colitis (UC) has been attributed to diet and changes in salivary environment. OBJECTIVE: We aimed to characterize the prevalence of dental caries, salivary flow rates, salivary buffering capacity and cariogenic bacteria counts of Mutans streptococci and Lactobacillus spp and to evaluate their relationship with drug therapy, disease activity and duration. METHODS: A cross-sectional study was performed with UC patients followed in a tertiary center. Participants were submitted to a questionnaire (including demographic data, oral hygiene, eating habits) and a clinical observation with assessment of plaque index and Decayed, Missing and Filled Teeth index. Unstimulated/stimulated saliva was collected. Medical records, disease activity (Partial Mayo Score) and disease duration were collected. Laboratory data included salivary flow rates, salivary buffering capacity (CRT® buffer) and cariogenic bacteria count (Mutans streptococci and Lactobacillus spp) in saliva using the CRT® bacteria test (results: high or low counts). RESULTS: Thirty UC patients were recruited. Oral hygiene routines were daily teeth brushing once or more (96.7%) and fluoride toothpaste (73.3%). Decayed, Missing and Filled Teeth index (mean 16.17±6.428) was not affected by the frequency of soft drinks, cakes, sweets and sugars between meals (P>0.2). Long-term disease showed a trend towards higher prevalence of caries (P=0.06). Most presented normal salivary flow rates, unstimulated (73.3%) and stimulated (60.0%), and high salivary buffering capacity (66.7%). Any association was found with age, gender, disease activity, disease duration and drug therapy. High Mutans streptococci and low Lactobacillus spp count were observed in 73.3% and 60% of patients, respectively. Patients with active disease (100%) and longer duration (88.9%) displayed higher Mutans streptococci count. CONCLUSION: The prevalence of dental caries observed in UC patients was significant and did not seem to be influenced by their eating habits. The high prevalence of Mutans streptococci count may be a major risk factor for dental caries and may be looked as part of the UC dysbiosis. Dental care of UC patients should be planned according with this microbiota variation.


Assuntos
Colite Ulcerativa/complicações , Cárie Dentária/etiologia , Lactobacillus/isolamento & purificação , Saliva/microbiologia , Streptococcus mutans/isolamento & purificação , Adolescente , Adulto , Carga Bacteriana , Estudos Transversais , Cárie Dentária/microbiologia , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Higiene Bucal , Prevalência , Fatores de Risco , Adulto Jovem
4.
Int J Syst Evol Microbiol ; 69(10): 3178-3190, 2019 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-31339481

RESUMO

Fourteen Gram-stain-positive bacterial strains were isolated from Chinese traditional pickle and yogurt. The strains were characterised using a polyphasic taxonomic approach, including 16S rRNA gene sequence analysis, pheS gene sequence analysis, rpoA gene sequence analysis, determination of DNA G+C content, determination of average nucleotide identity, fatty acid methyl ester analysis and an analysis of phenotypic features. The data demonstrated that the fourteen strains represented nine novel species belonging to the genus Lactobacillus, strains 54-2T, 54-5T, 33-7T, 116-2T, 184-8T, 204-8T, 8-1(1)T, 256-3T and M1575T were designated as the type strains. Strain 54-2T was phylogenetically related to the type strains of Lactobacillus composti and Lactobacillus floricola, having 96.5 and 91.6 % 16S rRNA gene sequence similarities, less than 74.6 % pheS gene sequence similarities, less than 81.6 % rpoA gene sequence similarities and less than 72.5 % ANI values. Strain 54-5T was phylogenetically related to the type strains of Lactobacillus dextrinicus and Lactobacillus concavus, exhibiting 99.1 and 97.3 % 16S rRNA gene sequence similarities, less than 83.1 % pheS gene sequence similarities, less than 93.1 % rpoA gene sequence similarities and less than 79.9 % ANI values. Strains 33-7T, 116-2T, 184-8T, 204-8T, 8-1(1)T, 256-3T and M1575T were phylogenetically related to the type strains of Lactobacillus tucceti, Lactobacillus nodensis, Lactobacillus insicii, Lactobacillus allii, Lactobacillus metriopterae, Lactobacillus terrae, Lactobacillus versmoldensis and Lactobacillus furfuricola, sharing 95.6-100 % 16S rRNA gene sequence similarities, less than 91.6 % pheS gene sequence similarities, less than 98.2 % rpoA gene sequence similarities and less than 89.4 % ANI values. Based upon the data of polyphasic characterisation obtained in the present study, nine novel species, Lactobacillus yilanensis sp. nov., Lactobacillus bayanensis sp. nov., Lactobacillus keshanensis sp. nov., Lactobacillus kedongensis sp. nov., Lactobacillus baiquanensis sp. nov., Lactobacillus jidongensis sp. nov., Lactobacillus hulinensis sp. nov., Lactobacillus mishanensis sp. nov. and Lactobacillus zhongbaensis sp. nov., are proposed and the type strains are 54-2T (=NCIMB 15154T=CCM 8896T=KCTC 21120T=LMG 31058T), 54-5T (=NCIMB 15151T=CCM 8894T), 33-7T (=NCIMB 15153T=CCM 8936T=KCTC 21118T=LMG 31166T), 116-2T (=NCIMB 15158T=CCM 8899T=KCTC 21124T=LMG 31051T), 184-8T (=NCIMB 15152T=CCM 8895T=KCTC 21131T=LMG 31050T), 204-8T (=NCIMB 15159T=CCM 8900T=KCTC 21133T=LMG 31054T), 8-1(1)T (=NCIMB 15156T=CCM 8898T=KCTC 21115T=LMG 31047T), 256-3T (=NCIMB 15160T=CCM 8901T=LMG 31048T) and M1575T (=NCIMB 15149T=CCM 8892T=LMG 31045T), respectively.


Assuntos
/microbiologia , Microbiologia de Alimentos , Lactobacillus/classificação , Filogenia , Iogurte/microbiologia , Técnicas de Tipagem Bacteriana , Composição de Bases , China , DNA Bacteriano/genética , Ácidos Graxos/química , Genes Bacterianos , Lactobacillus/isolamento & purificação , Hibridização de Ácido Nucleico , RNA Ribossômico 16S/genética , Análise de Sequência de DNA
5.
Int J Syst Evol Microbiol ; 69(10): 3237-3247, 2019 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-31361212

RESUMO

Seven novel lactic acid bacterial strains, isolated from traditional Chinese pickle, were characterized using a polyphasic approach, including 16S rRNA gene sequence analysis, pheS gene sequence analysis, rpoA gene sequence analysis, determination of DNA G+C content, determination of average nucleotide identity (ANI), in silico DNA-DNA hybridization (isDDH), fatty acid methyl ester (FAME) analysis and an analysis of phenotypic features. Strains 382-1T, 116-1AT, 381-7T, 203-3T, 218-3T and 398-2T were phylogenetically related to the type strains of Lactobacillus plantarumsubsp. plantarum, Lactobacillus plantarumsubsp. argentoratensis, Lactobacillus pentosus, Lactobacillus paraplantarum, Lactobacillus fabifermentans, Lactobacillus herbarum, Lactobacillus mudanjiangensis, Lactobacillus xiangfangensis, Lactobacillus plajomi and Lactobacillus modestisalitolerans, having 97.1-99.9 % 16S rRNA gene sequence similarities, less than 89.9 % pheS gene sequence similarities, less than 98.0 % rpoA gene sequence similarities, less than 91.2 % ANI values and less than 43.3 % isDDH values. Strain 778-3T was phylogenetically related to the type strains of Lactobacillus hokkaidonensis, Lactobacillus wasatchensis, Lactobacillus oligofermentans, Lactobacillus nenjiangensis, Lactobacillus vaccinostercus and Lactobacillus suebicus, exhibiting 97.0-99.4 % 16S rRNA gene sequence similarities, 78.2-82.1 % pheS gene sequence similarities, 80.0-91.5 % rpoA gene sequence similarities, less than 78.6 % ANI values and less than 22.9 % isDDH values. Based upon the data of polyphasic characterization obtained in the present study, seven novel species, Lactobacillus pingfangensis sp. nov., Lactobacillus daoliensis sp. nov., Lactobacillus nangangensis sp. nov., Lactobacillus daowaiensis sp. nov., Lactobacillus dongliensis sp. nov., Lactobacillus songbeiensis sp. nov. and Lactobacillus kaifaensis sp. nov., are proposed and the type strains are 382-1T (=NCIMB 15187T=CCM 8935T=LMG 31176T), 116-1AT (=NCIMB 15181T=CCM 8934T=LMG 31171T), 381-7T (=NCIMB 15186T=CCM 8930T), 203-3T (=NCIMB 15183T=CCM 8933T=LMG 31172T), 218-3T (=NCIMB 15184T=CCM 8932T=LMG 31173T), 398-2T (=NCIMB 15189T=CCM 8931T=LMG 31174T) and 778-3T (=NCIMB 15191T=CCM 8929T=LMG 31177T), respectively.


Assuntos
/microbiologia , Microbiologia de Alimentos , Lactobacillus/classificação , Filogenia , Técnicas de Tipagem Bacteriana , Composição de Bases , DNA Bacteriano/genética , Ácidos Graxos/química , Genes Bacterianos , Lactobacillus/isolamento & purificação , Hibridização de Ácido Nucleico , RNA Ribossômico 16S/genética , Análise de Sequência de DNA
6.
J Sci Food Agric ; 99(15): 6680-6688, 2019 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-31328278

RESUMO

BACKGROUND: Traditional fermented products are a rich source of microorganisms which may have remarkable probiotic properties even more significant than probiotic strains of human origin. In this study three Lactobacillus plantarum and one Lactobacillus fermentum strains, isolated from either Iranian traditionally fermented products or children's feces, identified with molecular methods and selected based on high acid resistance, were investigated for their probiotic properties in vitro and compared with standard probiotic strains of the species; L. plantarum ATCC 14917, L. fermentum PTCC 1744 and L. acidophilus ATCC 4356. RESULTS: Most of the isolates showed a high survival rate under gastrointestinal tract conditions and L. plantarum strains displayed a moderate ability to adhere to human colon adenocarcinoma cell line, HT-29. Neutralized cell free culture supernatants of L. plantarum strains were capable of inhibiting pathogens. Almost all of the strains were resistant to vancomycin and streptomycin and susceptible to other clinically relevant antibiotics. Isolated strains exhibited low to moderate autoaggregation (Auto-A), co-aggregation (Co-A) and hydrophobicity, following a strain specific manner. None of the strains invaded into HT-29 cells while strain PF11 could significantly decrease the number of adhering pathogenic bacteria. Most of the strains increased apoptosis of HT-29 cells, though they had no effect on human umbilical vein endothelial cells (HUVECs). CONCLUSION: Favorable probiotic properties of strains PL4 and PF11 along with their anticancer activity imply their potential for clinical or technological applications. However, further in vitro/in vivo investigations are recommended. © 2019 Society of Chemical Industry.


Assuntos
Fezes/microbiologia , /microbiologia , Lactobacillus/isolamento & purificação , Probióticos/análise , Antibacterianos/farmacologia , Aderência Bacteriana , Células HT29 , Humanos , Irã (Geográfico) , Lactobacillus/efeitos dos fármacos , Lactobacillus/genética , Lactobacillus/fisiologia , Probióticos/classificação , Probióticos/isolamento & purificação
7.
Int J Syst Evol Microbiol ; 69(9): 2807-2814, 2019 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-31241447

RESUMO

A Gram-stain-positive bacterial strain, 395-6.2T, was isolated from traditional pickle in Heilongjiang Province, PR China. The bacterium was characterised by a polyphasic approach, including 16S rRNA gene sequence analysis, pheS gene sequence analysis, rpoA gene sequence analysis, fatty acid methyl ester (FAME) analysis, determination of DNA G+C content, average nucleotide identity (ANI) analysis, in silico DNA-DNA hybridisation (isDDH) and an analysis of phenotypic features. Analysis of the 16S rRNA gene sequence showed that strain 395-6.2T was phylogenetically related to Lactobacillus farciminis, Lactobacillus formosensis, Lactobacillus futsaii, Lactobacillus crustorum, Lactobacillus nuruki, Lactobacillus heilongjiangensis, Lactobacillus musae, Lactobacillus nantensis, Lactobacillus mindensis, Lactobacillus kimchiensis, Lactobacillus zhachilii, Lactobacillus alimentarius, Lactobacillus bobalius, Lactobacillus kimchii and Lactobacillus paralimentarius. Strain 395-6.2T exhibited 95.7-99.4 % 16S rRNA gene sequence similarities, 85.0-94.0 % pheS gene sequence similarities, 94.2-98.0 % rpoA gene sequence similarities to type strains of phylogenetically related species. ANI and isDDH values between strain 395-6.2T and type strains of phylogenetically related species were 77.9-87.1 % and 22.5-33.5 %, respectively. Based upon the data obtained in the present study, a novel species, Lactobacillus huachuanensis sp. nov., is proposed and the type strain is 395-6.2T (=CCM 8927T=NCIMB 15188T=LMG 31179T).


Assuntos
/microbiologia , Microbiologia de Alimentos , Lactobacillus/classificação , Filogenia , Técnicas de Tipagem Bacteriana , Composição de Bases , China , DNA Bacteriano/genética , Ácidos Graxos/química , Genes Bacterianos , Lactobacillus/isolamento & purificação , Hibridização de Ácido Nucleico , RNA Ribossômico 16S/genética , Análise de Sequência de DNA
8.
J Forensic Leg Med ; 66: 58-64, 2019 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-31226500

RESUMO

The presence of vaginal fluid as a bio-stain in the crime scene of sexual assaults provides pivotal evidence. The vaginal secretions are known to be rich in Lactobacillus; hence the current work aims to identify vaginal secretions via detection and quantification of Lactobacillus DNA in pre and postmenopausal females and to test its stability over storage time using Critical Threshold method applied by Polymerase chain reaction approach. Comparative study is done by Critical Threshold and Relative Expression methods aiming to evaluate the two methods. Results showed that (ΔCT) <9 powerfully indicates the presence of vaginal fluids. Values of ΔCT in all vaginal samples are stable and not affected by storage. Two novel cutoff values are obtained in order to differentiate between premenopausal and postmenopausal vaginal fluid samples which are (8.42) using the Critical Threshold method and (0.24) using the Relative Expression method. One novel cutoff value is obtained to differentiate between fresh and stored vaginal samples by the Relative Expression method which is (0.39). It is concluded that Lactobacillus DNA quantification via PCR is a good positive identifier for vaginal secretions which is remarkably stable over storage time.


Assuntos
Muco do Colo Uterino/microbiologia , DNA Bacteriano/análise , Lactobacillus/genética , Vagina/microbiologia , Feminino , Medicina Legal , Humanos , Lactobacillus/isolamento & purificação , Pós-Menopausa , Pré-Menopausa , Estudos Prospectivos , Reação em Cadeia da Polimerase em Tempo Real , Manejo de Espécimes
9.
World J Microbiol Biotechnol ; 35(7): 102, 2019 Jun 24.
Artigo em Inglês | MEDLINE | ID: mdl-31236715

RESUMO

Preparation of curd vary worldwide due to which its taste, texture and impact on human health also differ. In Assam, curd prepared from raw milk (RMC) is preferred over curd prepared from boiled milk (BMC), a tradition believed to have originated from the Mongoloid customs. Microbial diversity of raw milk (RM), boiled milk (BM), RMC and BMC collected from three farms were investigated by culture dependent and independent techniques. Additionally, metabolite profiles of RMC and BMC were studied by gas chromatography and mass spectroscopy. A total of 59 bacterial isolates were identified from the four different dairy products. In RM, lactic acid bacteria such as Lactococcus, Enterococcus, Lactobacillus and Leuconostoc were obtained along with the environmental bacteria like Bacillus, Staphylococcus, Acetobacter, Chryseobacterium, Streptococcus, Acinetobacter, Kocuria, Klebsiella and Macrococcus. Additionally, Prevotella, Oscillospira, Phascolarctobacterium and Akkermansia were also detected in BM by culture independent technique. In RMC and BMC, Lactococcus, Leuconostoc and Lactobacillus were prevalent. RM and RMC shared Enterococcus, Lactococcus, Streptococcus and Acinetobacter as common bacterial genera. However, no bacterial genus was common in BM and BMC. The correlation analysis revealed that Lactobacillus was negatively correlated to other bacterial genera. Oligotyping analysis revealed that Lactobacillus brevis and L.fermentum were abundant in RMC and BMC, respectively. In metabolomic study, ascorbic acid, dodecanoic acid and hexadecanoic acid were found to be significantly higher in RMC. Presence of different types of probiotics in these curds samples opens a new avenue to understand their effects on human health.


Assuntos
Bactérias/isolamento & purificação , Biodiversidade , Fermentação , Leite/microbiologia , Animais , Bactérias/metabolismo , DNA Bacteriano/genética , DNA Bacteriano/isolamento & purificação , Enterococcus/isolamento & purificação , Enterococcus/metabolismo , Manipulação de Alimentos , Microbiologia de Alimentos , Sequenciamento de Nucleotídeos em Larga Escala , Lactobacillales , Lactobacillus/isolamento & purificação , Lactobacillus/metabolismo , Lactococcus/isolamento & purificação , Lactococcus/metabolismo , Leuconostoc/isolamento & purificação , Leuconostoc/metabolismo , Metagenômica , Análise Multivariada , RNA Ribossômico 16S/genética , RNA Ribossômico 16S/isolamento & purificação
10.
Meat Sci ; 156: 118-124, 2019 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-31154204

RESUMO

Industrial standardization of fermented meat products requires starter culturesto avoid random variations in the initial microbiota of food matrix. This allows to homogenize production batches regarding sensory and physicochemical characteristics. Also, starters contribute to assure safety, as they compete with pathogens or spoilage species, facilitating pH reduction and secretion of inhibitors. Asturian Chorizo is a traditional fermented sausage from Northern Spain, still produced in a traditional way, without starters. This work describes its characterization at the sensory, physicochemical and microbiological levels. In contrast to other fermented sausages, Asturian Chorizo microbiota is represented mainly by Lactobacillus plantarum, with secondary contributions from Lb. sakei and Lb. futsai. This results may path the way towards development of specific starter cultures for this product, avoiding the loss of the original characteristics of the fermented product in a traditional way, as it would happen in the case of using industrial processes with conventional starters.


Assuntos
Fermentação , Produtos da Carne/análise , Produtos da Carne/microbiologia , Animais , Bovinos , Microbiologia de Alimentos , Humanos , Concentração de Íons de Hidrogênio , Lactobacillus/genética , Lactobacillus/isolamento & purificação , Espanha , Suínos
11.
Int J Syst Evol Microbiol ; 69(8): 2340-2353, 2019 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-31162009

RESUMO

Thirty Gram-stain-positive bacterial strains were isolated from Chinese traditional pickle. The strains were characterized using a polyphasic taxonomic approach, including 16S rRNA gene sequence analysis, pheS gene sequence analysis, rpoA gene sequence analysis, fatty acid methyl ester analysis, determination of DNA G+C content, determination of average nucleotide identity (ANI), in silico DNA-DNA hybridization (isDDH), determination of average amino acid identity (AAI) and an analysis of phenotypic features. The data demonstrated that the 30 strains represented 11 novel species belonging to the genus Lactobacillus, strains 159-4T, 47-3T, 257-1T, 187-3T, 220-4T, 151-2BT, 137-3T, 244-4T, 218-10T, 218-6T and 112-3T were designated as the type strains. Strains 159-4T and 47-3T were related to the type strains of Lactobacillus porcinae, Lactobacillus manihotivorans, Lactobacillus nasuensis, Lactobacillus camelliae, Lactobacillus pantheris, Lactobacillus thailandensis, Lactobacillus sharpeae and Lactobacillus songhuajiangensis, having 92.0-98.9 % 16S rRNA gene sequence similarities, 58.1-84.7 % pheS gene sequence similarities and 61.4-90.3 % rpoA gene sequence similarities. Strains 257-1T and 187-3T were related to the type strains of Lactobacillus coryniformis, Lactobacillus iwatensis, Lactobacillus backii, Lactobacillus rennini and Lactobacillus bifermentans, having 93.5-99.3 % 16S rRNA gene sequence similarities, 67.7-81.8 % pheS gene sequence similarities and 77.0-96.2 % rpoA gene sequence similarities. Strains 220-4T, 151-2BT, 137-3T, 244-4T, 218-10T, 218-6T and 112-3T were closely related to the type strains of Lactobacillus paucivorans, Lactobacillus brevis, Lactobacillus hammesii, Lactobacillus senmaizukei, Lactobacillus parabrevis, Lactobacillus yonginensis, Lactobacillus koreensis and Lactobacillus cerevisiae, having 95.6-99.9 % 16S rRNA gene sequence similarities, less than 93.9 % pheS gene sequence similarities and 87.0-99.7 % rpoA gene sequence similarities. ANI, isDDH and AAI values between strains 159-4T, 47-3T, 257-1T, 187-3T, 220-4T, 151-2BT, 137-3T, 244-4T, 218-10T, 218-6T, 112-3T and type strains of phylogenetically related species were less than 92.7, 48.4 and 96.6 %, respectively, confirming that they represent 11 novel species within the genus Lactobacillus. Based upon the data of polyphasic characterization obtained in the present study, eleven novel species, Lactobacillusjixianensis sp. nov., Lactobacillusbaoqingensis sp. nov., Lactobacillusjiayinensis sp. nov., Lactobacilluszhaoyuanensis sp. nov., Lactobacilluslindianensis sp. nov., Lactobacillushuananensis sp. nov., Lactobacillustangyuanensis sp. nov., Lactobacillusfuyuanensis sp. nov., Lactobacillustongjiangensis sp. nov., Lactobacillusfujinensis sp. nov. and Lactobacillusmulengensis sp. nov., are proposed and the type strains are 159-4T (=NCIMB 15175T=CCM 8911T), 47-3T (=NCIMB 15165T=CCM 8903T=LMG 31064T), 257-1T (=NCIMB 15166T=CCM 8904T=LMG 31065T), 187-3T (=NCIMB 15172T =CCM 8910T), 220-4T (=NCIMB 15163T =CCM 8902T=KCTC 21136T), 151-2BT (=NCIMB 15164T=CCM 8913T=KCTC 21129T=LMG 31063T), 137-3T (=NCIMB 15170T=CCM 8907T=KCTC 21125T=LMG 31053T), 244-4T (=NCIMB 15168T=CCM 8906T=KCTC 21137T=LMG 31052T), 218-10T (=NCIMB 15167T=CCM 8905T=KCTC 21135T =LMG 31055T), 218-6T (=NCIMB 15171T=CCM 8908T=KCTC 21134T =LMG 31067T) and 112-3T (=NCIMB 15174T=CCM 8909T=KCTC 21123T=LMG 31049T), respectively.


Assuntos
/microbiologia , Microbiologia de Alimentos , Lactobacillus/classificação , Filogenia , Técnicas de Tipagem Bacteriana , Composição de Bases , China , DNA Bacteriano/genética , Genes Bacterianos , Lactobacillus/isolamento & purificação , Hibridização de Ácido Nucleico , RNA Ribossômico 16S/genética , Análise de Sequência de DNA
12.
Microbes Environ ; 34(2): 206-214, 2019 Jun 27.
Artigo em Inglês | MEDLINE | ID: mdl-31167991

RESUMO

Lactic acid bacteria (LAB) exert beneficial health effects by regulating immune responses. Brassica rapa L., known as Nozawana, is commonly consumed as a lactic acid-fermented food called nozawana-zuke. Few studies have investigated changes in the bacterial community and cytokine production activities during the fermentation of B. rapa L. In order to obtain more detail information, we herein conducted a study on fresh B. rapa L. fermented for 28 d. An amplicon analysis of the 16S rRNA gene revealed that Lactobacillales predominated during fermentation, and the microbiota became less diverse on day 7 or later. Fermented B. rapa L. promoted the production of interferon (IFN)-γ and interleukin (IL)-10 by mouse spleen cells more than non-fermented vegetables. Lactobacillus curvatus was the predominant species during fermentation, followed by L. plantarum and L. brevis. L. sakei was occasionally detected. A correlation analysis showed that IFN-γ concentrations positively correlated with the numbers of L. curvatus and L. plantarum, while those of IL-10 correlated with the numbers of L. sakei in addition to these 2 species. Significantly higher levels of IFN-γ and IL-10 were induced by fermented B. rapa L. when isolated Lactobacillus strains were added as starter cultures. These results suggest that the Lactobacillus species present in fermented B. rapa L. are beneficial for manufacturing vegetables with immunomodulatory effects.


Assuntos
Brassica rapa/imunologia , Brassica rapa/microbiologia , /microbiologia , Microbiologia de Alimentos , Fatores Imunológicos/farmacologia , Microbiota/fisiologia , Animais , Bactérias/classificação , Bactérias/genética , Bactérias/isolamento & purificação , Bactérias/metabolismo , Biodiversidade , Meios de Cultivo Condicionados/farmacologia , Citocinas/metabolismo , DNA Bacteriano/genética , Lactobacillus/classificação , Lactobacillus/genética , Lactobacillus/isolamento & purificação , Lactobacillus/metabolismo , Masculino , Camundongos Endogâmicos C57BL , RNA Ribossômico 16S/genética , Especificidade da Espécie , Baço/efeitos dos fármacos , Baço/metabolismo
13.
Int. microbiol ; 22(2): 265-277, jun. 2019. graf, tab
Artigo em Inglês | IBECS | ID: ibc-184833

RESUMO

We aimed at isolating and characterising microorganisms present in human breast milk with probiotic potential. In an 8-week postpartum sampling period, two strains of bifidobacteria (Bifidobacterium longum LM7a and Bifidobacterium dentium LM8a') and four strains of lactobacilli were isolated, all during the first 4-week postpartum. B. longum LM7a and B. dentium LM8a', together with four strains previously isolated from breast milk (Bifidobacterium lactis INL1, INL2, INL4 and INL5), were considered for further studies. Susceptibility of the strains to tetracycline, erythromycin, clindamycin, streptomycin, vancomycin and chloramphenicol was evaluated and the isolates exhibited, in general, the same properties as previously reported for bifidobacteria. All isolates showed low hydrophobicity and B. lactis and B. longum strains had satisfactory resistance to gastric digestion and bile shock, but not to pancreatin. B. lactis INL1, B. longum LM7a and B. dentium LM8a' were selected for some comparative technological studies. In particular, B. lactis INL1 displayed technological potential, with satisfactory growth in cheese whey-based media in biofermentor and resistance to freeze-drying, accelerated storage conditions and simulated gastric digestion


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Assuntos
Humanos , Feminino , Bifidobacterium/isolamento & purificação , Lactobacillus/isolamento & purificação , Leite Humano/microbiologia , Probióticos/efeitos adversos , Soro do Leite/metabolismo , Antibacterianos/farmacologia , Meios de Cultura/química , Lactobacillus/efeitos dos fármacos , Lactobacillus/crescimento & desenvolvimento , Probióticos/isolamento & purificação , Bifidobacterium/efeitos dos fármacos , Ácidos e Sais Biliares/toxicidade , Ácido Gástrico/metabolismo , Testes de Sensibilidade Microbiana , Viabilidade Microbiana/efeitos dos fármacos , Pancreatina/toxicidade
14.
J Appl Microbiol ; 127(2): 565-575, 2019 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-31102489

RESUMO

AIMS: To observe the therapeutic effects of vaginal infusion of probiotic Clostridium butyricum WZ001 on bacterial vaginosis (BV) in mice. METHODS AND RESULTS: Female ICR mice were used to establish the model of BV by infecting oestrogen-treated mice with Escherichia coli, and then treated with high- and low dose of C. butyricum. Clinical indexes of mice in the C. butyricum-treated groups were significantly improved and comparable to those in the antibiotic group. Pap staining showed that neutrophil count was significantly increased after modelling and largely decreased after C. butyricum treatment (P < 0·01). Dynamic observation of E. coli and Lactobacillus showed that the number of E. coli significantly decreased in the C. butyricum-treated groups or in the antibiotic group with prolonged treatment (P < 0·01). Besides, the number of E. coli in the low-dose C. butyricum group was higher than that in either its high-dose counterpart or the antibiotic group respectively (P < 0·01). The number of Lactobacillus decreased evidently in the antibiotic group (P < 0·01), while that in the C. butyricum groups remained consistent. Moreover, C. butyricum inhibited the proliferation of E. coli by the experiment in vitro. The phosphorylation of nuclear factor-kappa B (NF-κB) p65 in vaginal tissue and the serum levels of inflammatory cytokines, IL-1ß, TNF-α and IL-6, increased after modelling and significantly decreased after treated with C. butyricum (P < 0·01), with no difference found when compared with the antibiotic group. CONCLUSION: Clostridium butyricum inhibits the growth of pathogenic bacteria as well as the inflammatory response induced by E. coli and promotes the growth of Lactobacillus to maintain the vaginal micro-ecological balance. SIGNIFICANCE AND IMPACT OF THE STUDY: Our results suggest that probiobitc C. butyricum WZ001 has a great potential in the clinical treatment of BV.


Assuntos
Clostridium butyricum , Infecções por Escherichia coli/terapia , Probióticos/uso terapêutico , Vaginose Bacteriana/terapia , Animais , Citocinas/sangue , Escherichia coli/isolamento & purificação , Infecções por Escherichia coli/imunologia , Infecções por Escherichia coli/metabolismo , Infecções por Escherichia coli/microbiologia , Feminino , Lactobacillus/isolamento & purificação , Camundongos , Camundongos Endogâmicos ICR , Fator de Transcrição RelA/metabolismo , Vagina/metabolismo , Vagina/microbiologia , Vaginose Bacteriana/imunologia , Vaginose Bacteriana/metabolismo , Vaginose Bacteriana/microbiologia
15.
Int J Syst Evol Microbiol ; 69(7): 2147-2152, 2019 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-31120413

RESUMO

A Gram-stain-positive bacterial strain, ZW163T, isolated from suancai, a traditional pickle of Heilongjiang province in China, was characterized by a polyphasic approach, including phenotypic characterization, sequence analyses of the 16S rRNA gene and two housekeeping genes (pheS and rpoA), whole genome sequencing and cellular fatty acid composition. Strain ZW163T was phylogenetically related to Lactobacillus sharpeae, Lactobacillus songhuajiangensis, Lactobacillus pantheris and Lactobacillus thailandensis, having 93.8-98.7 % 16S rRNA gene sequence similarities, 76.5-87.1 % pheS gene sequence similarities and 74.3-95.7 % rpoA gene sequence similarities to the type strains of L. sharpeae, L. songhuajiangensis, L. pantheris and L. thailandensis, respectively. Average nucleotide identity and in silico DNA-DNA hybridization values between strain ZW163T and the type strains of L. sharpeae, L. songhuajiangensis, L. pantheris and L. thailandensis were less than 77.7 % and 23.6 % respectively. Based upon the data obtained in the present study, a novel species, Lactobacillushulanensis sp. nov., is proposed and the type strain is ZW163T (=NCIMB 15193T=CCM 8926T=CCTCC AB 2019015T).


Assuntos
/microbiologia , Microbiologia de Alimentos , Lactobacillus/classificação , Filogenia , Técnicas de Tipagem Bacteriana , Composição de Bases , China , DNA Bacteriano/genética , Ácidos Graxos/química , Genes Bacterianos , Lactobacillus/isolamento & purificação , Hibridização de Ácido Nucleico , RNA Ribossômico 16S/genética , Análise de Sequência de DNA
16.
Food Chem ; 292: 211-216, 2019 Sep 15.
Artigo em Inglês | MEDLINE | ID: mdl-31054667

RESUMO

Amongst the processing technologies able to improve the functional features of cereal-based foods, sourdough fermentation using Lactic Acid Bacteria (LAB) has been recently rediscovered for its beneficial effects. Wheat (Triticum aestivum L.) bread doughs were prepared using LAB strains belonging to different Lactobacillus species and changes in phenolic acid, carotenoid content and antioxidant capacity were evaluated. Two L. plantarum strains out of six were able to significantly increase carotenoid content in the dough, suggesting that a higher mobilization/solubilisation of these antioxidant compounds occurs. Within different fractions (free, soluble-conjugated, insoluble-bound), the relative distribution of ferulic acid and antioxidant activity changes depending on the specific strain. Overall, results indicate that some LAB strains cause in situ changes, significantly increasing the content of functional compounds in doughs during fermentation. This, in turn, could improve the functional features of bakery foods characterised by a high content in carotenoids and other bioactive compounds.


Assuntos
Antioxidantes/química , Pão/análise , Carotenoides/análise , Hidroxibenzoatos/análise , Lactobacillus/fisiologia , Cromatografia Líquida de Alta Pressão , Ácidos Cumáricos/química , Farinha/microbiologia , Manipulação de Alimentos , Lactobacillus/isolamento & purificação , Triticum/química , Triticum/metabolismo
17.
Arch Microbiol ; 201(8): 1009-1017, 2019 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-31069407

RESUMO

Equol improves menopausal symptoms and it is synthesized from daidzein, one of the isoflavonoids in soybeans, by the bacteria in the large intestines of some people. The purpose of this study was to isolate equol-producing bacteria using daidzein from the intestinal microflora and to produce equol-containing chungkookjang (short-term fermented soybean). Equol-producing bacteria from the feces of Sprague-Dawley female rats were isolated using media containing daidzein. The isolated bacteria were cultured in thioglycollate media and equol production was identified through thin-layer chromatography and ultraperformance liquid chromatography-mass spectrometry. The bacteria were identified by 16S rRNA sequencing. The rate of equol production in different concentrations of daidzein was assessed. The expression of genes that code for enzymes associated with the production of equol from daidzein was detected through reverse transcription quantitative PCR. The bacterium we isolated was Lactobacillus intestinalis (LC096206.1, 99%). L. intestinalis was found to express daidzein reductase, dihydrodaidzein reductase, and tetrahydrodaidzein reductase, the enzymes involved in producing equol from daidzein. The conversion rate of equol from daidzein was highest (29.5%) using 200 µM daidzein for 48 h of incubation. When chungkookjang fermented with Bacillus amyloquencies SRCM100001 was incubated with L. intestinalis, 0.32 ± 0.04 mg equol/g chungkookjang was produced. In conclusion, L. intestinalis efficiently produces equol from not only daidzein but also in chungkookjang.


Assuntos
Equol/biossíntese , Isoflavonas/metabolismo , Lactobacillus/metabolismo , Fitoestrógenos/metabolismo , Proteínas de Soja/metabolismo , Animais , Bacillus/metabolismo , Fezes/microbiologia , Feminino , Fermentação , /microbiologia , Microbioma Gastrointestinal/fisiologia , Humanos , Lactobacillus/genética , Lactobacillus/isolamento & purificação , Oxirredutases/genética , RNA Ribossômico 16S/genética , Ratos , Ratos Sprague-Dawley , Soja/metabolismo
18.
Appl Microbiol Biotechnol ; 103(13): 5311-5321, 2019 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-30993386

RESUMO

Coix seed (CS) is widely used as food material and herbal medicine in Asian countries with hypolipidemic and anti-inflammatory properties. But whether CS takes effect by modulating the composition of the gut microbiota remains unknown. Here, three groups of mice were fed different diets for 5 weeks: standard chow, high fat (HF), and CS added to HF. As compared to chow, mice in HF group demonstrated a significant increase in body weight (BW), fat mass (FM), together with total cholesterol (TC), and they even developed impaired glucose tolerance. These HF-mediated deleterious metabolic effects were counteracted partly by complementing CS. 16S rRNA gene sequencing analysis revealed CS increased the abundance of genera Lactobacillus, Coprococcus, and Akkermansia in the gut microbita, and it also enriched species Akkermansia muciniphila and Lactobacillus agilis. A. muciniphila was reported to be inversely associated with obesity, diabetes and cardiometabolic diseases, while L. agilis was negatively associated with TC, BW, FM and blood glucose in our data. We identified CS-altered microbial metabolic pathways that were linked to Glycerolipid metabolism, Biosynthesis of unsaturated fatty acids, sulfur reduction, and glutathione transport system. Our results indicate CS may be used as prebiotic agents to lose weight and prevent obesity-related metabolic disorders.


Assuntos
Coix/química , Microbioma Gastrointestinal , Prebióticos/administração & dosagem , Sementes/química , Perda de Peso , Animais , Peso Corporal , Dieta Hiperlipídica , Lactobacillus/isolamento & purificação , Metabolismo dos Lipídeos , Doenças Metabólicas , Redes e Vias Metabólicas , Camundongos , Camundongos Endogâmicos C57BL , Obesidade/prevenção & controle , RNA Ribossômico 16S , Organismos Livres de Patógenos Específicos , Verrucomicrobia/isolamento & purificação
19.
Benef Microbes ; 10(4): 413-424, 2019 Apr 19.
Artigo em Inglês | MEDLINE | ID: mdl-30957532

RESUMO

Probiotics should bring 'balance' to the intestinal microbiota by stimulating beneficial bacteria, whilst mitigating adverse ones. Balance can also be interpreted as high alpha-diversity. Contrary, Escherichia coli is often regarded as an adverse component of the resident intestinal microbiota. The aim of the present study was to implement a mouse model for in vivo screening of Lactobacillus-strains for ability to increase gut-microbiota diversity and to mitigate E. coli. Mice were divided into six groups, two dietary control-groups and four groups administered strains of Lactobacillus fermentum and/or Lactobacillus plantarum. All animals were pre-treated with antibiotics, and E. coli in order to equalise the microbiota from the start. After 7 weeks of Lactobacillus administration, the animals were sacrificed: DNA was extracted from caecum tissue, and the microbiota composition was analysed with terminal restriction fragment length polymorphism (T-RFLP) and 16S rRNA gene sequencing. The diversity of the caecal microbiota decreased when the dietary carbohydrate source was limited to corn starch. Conversely, the diversity was restored by Lactobacillus-supplements. The tested combinations of two Lactobacillus strains exerted different influences, not only on the taxonomic level, but also on the inferred microbiome functions. The mixture of L. fermentum GOS47 and L. fermentum GOS1 showed potential for anti-inflammatory activity and short chain fatty acid production. On the other hand, co-administration of L. fermentum GOS57 and L. plantarum GOS42 significantly decreased the viable count of Enterobacteriaceae. These results warrant further investigation of the tested strains as candidates for probiotics. Furthermore, the findings demonstrated that the current experimental animal model is suitable for in vivo studies of the effect of bacterial supplements on the gut-microbiota.


Assuntos
Microbioma Gastrointestinal/fisiologia , Lactobacillus fermentum/fisiologia , Lactobacillus plantarum/fisiologia , Probióticos/administração & dosagem , Animais , Anti-Inflamatórios/administração & dosagem , Anti-Inflamatórios/farmacologia , Biodiversidade , Ceco/química , Ceco/microbiologia , DNA Bacteriano/genética , Dieta , Enterobacteriaceae/efeitos dos fármacos , Enterobacteriaceae/isolamento & purificação , Ácidos Graxos Voláteis/metabolismo , Microbioma Gastrointestinal/efeitos dos fármacos , Microbioma Gastrointestinal/genética , Lactobacillus/efeitos dos fármacos , Lactobacillus/isolamento & purificação , Lactobacillus fermentum/metabolismo , Lactobacillus plantarum/metabolismo , Masculino , Camundongos Endogâmicos C57BL , Viabilidade Microbiana , Polimorfismo de Fragmento de Restrição/genética , Probióticos/farmacologia , RNA Ribossômico 16S/genética , Especificidade da Espécie
20.
Food Microbiol ; 82: 218-230, 2019 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-31027777

RESUMO

Structure of lactic acid bacteria biota in ivy flowers, fresh bee-collected pollen (BCP), hive-stored bee bread, and honeybee gastrointestinal tract was investigated. Although a large microbial diversity characterized flowers and fresh BCP, most of lactic acid bacteria species disappeared throughout the bee bread maturation, giving way to Lactobacillus kunkeei and Fructobacillus fructosus to dominate long stored bee bread and honeybee crop. Adaptation of lactic acid bacteria was mainly related to species-specific, and, more in deep, to strain-specific features. Bee bread preservation seemed related to bacteria metabolites, produced especially by some L. kunkeei strains, which likely gave to lactic acid bacteria the capacity to outcompete other microbial groups. A protocol to ferment BCP was successfully set up, which included the mixed inoculum of selected L. kunkeei strains and Hanseniaspora uvarum AN8Y27B, almost emulating the spontaneous fermentation of bee bread. The strict relationship between lactic acid bacteria and yeasts during bee bread maturation was highlighted. The use of the selected starters increased the digestibility and bioavailability of nutrients and bioactive compounds naturally occurring in BCP. Our biotechnological protocol ensured a product microbiologically stable and safe. Conversely, raw BCP was more exposed to the uncontrolled growth of yeasts, moulds, and other bacterial groups.


Assuntos
Abelhas/microbiologia , Microbiologia de Alimentos , Pólen/metabolismo , Pólen/microbiologia , Própole/metabolismo , Animais , Anti-Infecciosos , Fermentação , Flores/microbiologia , Trato Gastrointestinal/microbiologia , Hanseniaspora/metabolismo , Hedera , Lactobacillales/classificação , Lactobacillales/crescimento & desenvolvimento , Lactobacillales/isolamento & purificação , Lactobacillales/metabolismo , Lactobacillus/classificação , Lactobacillus/crescimento & desenvolvimento , Lactobacillus/isolamento & purificação , Lactobacillus/metabolismo , Interações Microbianas , Microbiota , Pólen/química , Especificidade da Espécie
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