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Wild-type Escherichia coli K-12 ferments glucose to a mixture of ethanol and acetic, lactic, formic, and succinic acids. In anoxic chemostat culture at four dilution rates and two different oxidoreduction potentials (ORP), this strain generated a spectrum of products which depended on ORP. Whatever the dilution rate tested, in low reducing conditions (؊100 mV), the production of formate, acetate, ethanol, and lactate was in molar proportions of approximately 2.5:1:1:0.3, and in high reducing conditions (؊320 mV), the production was in molar proportions of 2:0.6:1:2. The modification of metabolic fluxes was due to an ORP effect on the synthesis or stability of some fermentation enzymes; thus, in high reducing conditions, lactate dehydrogenasespecific activity increased by a factor of 3 to 6. Those modifications were concomitant with a threefold decrease in acetyl-coenzyme A (CoA) needed for biomass synthesis and a 0.5-to 5-fold decrease in formate flux. Calculations of carbon and cofactor balances have shown that fermentation was balanced and that extracellular ORP did not modify the oxidoreduction state of cofactors. From this, it was concluded that extracellular ORP could regulate both some specific enzyme activities and the acetyl-CoA needed for biomass synthesis, which modifies metabolic fluxes and ATP yield, leading to variation in biomass synthesis.A wealth of information is available on the response of Escherichia coli cellular metabolism to pH, water activity, or temperature variations, but little is known about the action of extracellular oxidoreduction potentials (ORP) on metabolism, although numerous reactions and regulations are of the oxidoreduction type. Previous studies have shown that substrates with different oxidation states yield a specific product spectrum. Thus, with glucose (oxidation state ϭ 0), the spectrum of main end products (formate:acetate:ethanol:lactate) is equal to 2:1:1:2, with glucitol (oxidation state ϭ Ϫ1), it is equal to 2:1:6:0.5, and with glucuronate (oxidation state ϭ 2), it is equal to 1:5:1:1, with small amounts of succinate also being produced in each case (1). Those metabolic flux modifications are also observed when the nature of external electron acceptors varies (7). In the same way, the NADH/NAD ϩ ratio, which is responsible for regulation of enzymes (8) or genes (16), can be influenced by the oxidation level of the substrate (36) or by the availability and nature of electron acceptors (7). In addition, protein folding and disulfide bond formation are regulated and modified by different oxidoreductase enzymes and oxidoreduction couples (glutathione, thioredoxin) (26). Recently, Taylor and Zhulin in their review have shown that ORP influences or could influence numerous regulations of cell functions controlled via Per-Arnt-Sim (PAS)-containing receptors (signaling modules that monitor changes in light, ORP, oxygen, and the overall energy level of a cell), transducers, and regulators (34). Thus, E. coli senses the medium ORP and swims to a preferred ORP niche by redox...

-The acidification and reduction activities of lactic starters have been followed by continuous measurement of the pH and the Eh during the course of milk fermentation. These measurements allowed the calculation of the maximum acidification and reduction rates, and the time, pH and Eh at which these values occurred. Nine strains of Lactococcus sp., 6 strains of Streptococcus thermophilus and 5 strains of Lactobacillus helveticus were studied. In general, the maximum reduction rate of the lactococci was six-fold higher than those of the streptococci and lactobacilli. On the other hand, the streptococci and the lactobacilli acidified with a higher maximum acidifying rate than those of lactococci. Consequently, it was observed that all the cultures with lactococci reached their final Eh before the end of the lactic acid fermentation, while acidifications with the streptococci or the lactobacilli finished before the end of the reduction phase. A principal components analysis clearly differentiates the three species on the basis of their aptitudes for acidification and reduction. This new approach might be used to select adequate starters for the manufacture of fermented dairy products. terminait avant la fin de la phase de réduction. L'analyse en composante principale différencie clairement les 3 espèces sur la base de leurs aptitudes acidifiantes et réductrices. Ces nouveaux paramètres pourraient être associés à ceux classiquement utilisés pour sélectionner les levains les plus adéquats pour la fabrication de produits laitiers fermentés. Acidification / réduction / Lactococcus / Streptococcus thermophilus / Lactobacillus helveticus

Probiotic microorganisms have historically been used to rebalance disturbed intestinal microbiota and to diminish gastrointestinal disorders, such as diarrhea or inflammatory bowel diseases (e.g., Crohn's disease and ulcerative colitis). Recent studies explore the potential for expanded uses of probiotics on medical disorders that increase the risk of developing cardiovascular diseases and diabetes, such as obesity, hypercholesterolemia, arterial hypertension, and metabolic disturbances such as hyperhomocysteinemia and oxidative stress. This review aims at summarizing the proposed molecular and cellular mechanisms involved in probiotic-host interactions and to identify the nature of the resulting beneficial effects. Specific probiotic strains can act by modulating immune response, by producing particular molecules or releasing biopeptides, and by modulating nervous system activity. To date, the majority of studies have been conducted in animal models. New investigations on the related mechanisms in humans need to be carried out to better enable targeted and effective use of the broad variety of probiotic strains.