Anti-stress proteins produced by Bacteroides thetaiotaomicron after nutrient starvation

Hochart-Behra, Anne-Cécile; Drobecq, Hervé; Tourret, Mélissa; Dubreuil, L.; Behra-Miellet, Josette

doi:10.1016/j.anaerobe.2014.04.008

Cited by 7 publications

(6 citation statements)

References 39 publications

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“…Such patterns have been described for a protein complex of B. thetaiotaomicron involved in the starch utilization. Under our experimental conditions, we had previously shown using electronic microscopy that the anaerobic bacterium exported to the extraction medium an assembly of survival proteins in the form of budding vesicles which were probably responsible for the antioxidant effect of the extract (Hochart-Behra et al, 2014).…”

Section: Discussionmentioning

confidence: 92%

“…The extracts (all at a volume equivalent to 500 mg proteins secreted by K. marxianus S-02-5) were desalted, re-solubilized, lyophilized and the protein separation performed in gels as previously described for 2D PAGE (Hochart-Behra et al, 2014). Proteins were loaded on precast immobilized pH 3e10 gradient ReadyStrip (17 cm, BioRad) and isoelectric focusing (IEF) was performed in the BioRad Protean IEF cell system.…”

Section: Proteomic Analysismentioning

confidence: 99%

“…This bacterium has also received Orphan Designation for paediatric Crohn's disease by the US Food and Drug Administration (2013). Previously, we established that under defined conditions, B. thetaiotaomicron displayed antioxidant and anti-inflammatory properties and antioxidant enzyme/proteins, chaperonin proteins produced by this bacterium were identified (Hochart-Behra, Drobecq, Tourret, Dubreuil, & Behra-Miellet, 2014;Hochart-Behra et al, 2008). To gain more insights, we investigated the interactions between B. thetaiotaomicron ATCC 29741 and Kluyveromyces marxianus S-02-5 recently isolated from cheese and characterized for its beneficial attributes (Ceugniez, Drider, Jacques, & Coucheney, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Interactions between Kluyveromyces marxianus from cheese origin and the intestinal symbiont Bacteroides thetaiotaomicron: Impressive antioxidative effects

Ceugniez¹,

Tourret²,

Dussert³

et al. 2017

LWT - Food Science and Technology

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The effects of yeast Kluyveromyces marxianus S-2-05, of cheese origin, were assessed on the intestine anaerobe symbiont Bacteroides thetaiotaomicron ATCC 29741 to unveil any changes in its antioxidant properties. To this end, these microorganisms were grown and incubated either separately, or coincubated, under anaerobic atmosphere. Afterwards, the microbial cells were recovered and washed, and extracts were prepared using a sterile detergent solution to mimic the intestine detergent content. The extracts prepared from K. marxianus S-2-05 and reference strain K. marxianus MUCL 29917, grown under different conditions, were assessed for their antioxidant properties against superoxide anion and hydrogen peroxide. Extracts from both yeasts showed antioxidative effects, which were particularly important for K. marxianus S-02-5 after anaerobic incubation. Moreover, K. marxianus S-02-5 displayed a high level of activity against the aforementioned reactive oxygen species, enhancing that of B. thetaiotaomicron ATCC 29741, after the co-incubation process. Two-dimensional polyacrylamide gel electrophoresis was used to separate the proteins extracted. Superoxide dismutase, thiol peroxidase, rubrerythrin -intensively produced by B. thetaiotaomicron induced by the yeast-were identified by mass spectrometry. The antioxidative potential evidenced for K. marxianus S-02-5 is another advantage which could justify the utilization of this strain as a probiotic for countering intestinal inflammatory processes.

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Section: Discussionmentioning

confidence: 92%

Section: Proteomic Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Interactions between Kluyveromyces marxianus from cheese origin and the intestinal symbiont Bacteroides thetaiotaomicron: Impressive antioxidative effects

Ceugniez¹,

Tourret²,

Dussert³

et al. 2017

LWT - Food Science and Technology

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“…In this study, the bacteria found were mostly similar to the bacteria isolated from the hands of health professionals as observed in other studies, as well as the number of species isolated 10 - 11 . Although there has not been conducted a search of anaerobic microorganisms during the qualitative phase, Bacteroides sp and strict anaerobic microorganisms that are part of the human microbiota were isolated 12 . This fact was a finding probably due to the anaerobic condition formed in the threaded pipes and to the large volume of medium.…”

Section: Discussionmentioning

confidence: 99%

The impact of the use of different types of gloves and bare hands for preparation of clean surgical instruments

Bruna¹,

Souza

Massaia³

et al. 2016

Rev. Latino-Am. Enfermagem

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Objectives: to determine if there are differences on the safety of the preparation of clean surgical instruments using different types of gloves and bare hands and evaluate the microbiological load of these preparations without gloves. Method: laboratory procedure with a pragmatic approach, in which the samples were handled with different types of gloves and bare hands. In addition, cytotoxicity assays were carried out by means of the agar diffusion method. Further samples were subjected to microbiological analysis after being handled without gloves. Results: none of the samples showed cytotoxic effect. All microbiological cultures showed growth of microorganisms, but no microorganism has been recovered after autoclaving. Conclusion: there were no differences in the cytotoxic responses regarding the use of different types of gloves and bare hands in the handling of clean surgical instruments, which could entail iatrogenic risk. It is noteworthy that the use of gloves involves increase in the costs of process and waste generation, and the potential allergenic risk to latex.

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“…The production of H 2 O 2 was adopted from the method developed by Thurman et al ( 1972 ) and Hochart-Behra et al ( 2014 ) using the absorption at a wavelength (λ) of 480 nm of red ferrithiocyanate complexes formed in the presence of peroxides. In this cell-free model, H 2 O 2 (approximately 13–15 μmol.L −1 ) was incubated at room temperature for 15 min with the samples (i.e., surfactins, mycosubtilins, plipastatins, surfactins/plipastatins, and surfactins/mycosubtilins mixture) of increasing concentrations (62.5, 125, 187.5, and 250 mg.L −1 of lipopeptide or each of the two lipopeptides for the mixture) in HH buffer solution at pH 7.42.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of Antiradical and Antioxidant Activities of Lipopeptides Produced by Bacillus subtilis Strains

et al. 2022

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This study investigated the antiradical and antioxidant potential of the three families of lipopeptides (i.e., surfactin, mycosubtilin, and plipastatin/fengycin) produced by Bacillus subtilis strains. The antiradical/antioxidant activities of highly purified lipopeptides were studied in acellular models using a 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, superoxide anion (O2.-), hydrogen peroxide, (H2O2) and hydroxyl radical (HO.). At a lipopeptide concentration of 500 mg.L−1, the maximum inhibition of DPPH reached 22.88% (obtained for plipastatin). Moreover, the scavenging effects of O2.-, H2O2, and HO. at the highest concentration tested (250 mg.L−1) were found to be 6, 21, and 3% for surfactin, 19, 9, and 15% for mycosubtilin, 21, 18, and 59% for plipastatin, 21, 31, and 61% for the mixture of surfactin/plipastatin, and 13, 16, and 15% for the mixture of surfactin/mycosubtilin, respectively. These results showed that plipastatin was the best candidate due to its antioxidant activities.

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Anti-stress proteins produced by Bacteroides thetaiotaomicron after nutrient starvation

Cited by 7 publications

References 39 publications

Interactions between Kluyveromyces marxianus from cheese origin and the intestinal symbiont Bacteroides thetaiotaomicron: Impressive antioxidative effects

Interactions between Kluyveromyces marxianus from cheese origin and the intestinal symbiont Bacteroides thetaiotaomicron: Impressive antioxidative effects

The impact of the use of different types of gloves and bare hands for preparation of clean surgical instruments

Evaluation of Antiradical and Antioxidant Activities of Lipopeptides Produced by Bacillus subtilis Strains

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