Catenibacterium mitsuokai gen. nov., sp. nov., a gram-positive anaerobic bacterium isolated from human faeces.

Kageyama, Akiko; Benno, Yoshimi

doi:10.1099/00207713-50-4-1595

Cited by 91 publications

(48 citation statements)

References 23 publications

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“…Prevotella are commensal microbes in rumen and hind gut of cows and sheep and in humans, where they help the breakdown of proteins and carbohydrates (Yildirim et al, 2010); it is also associated with periodontal disease in humans (Maeda et al, 1998). Although Catenibacterium are also associated with the human gut, little is known about this genus (Kageyama and Benno, 2000). The effect of these microbes on milk, milk products, or hosts, following the consumption of milk, remains unknown but, on the basis of these results, merits further attention.…”

Section: Discussionmentioning

confidence: 99%

The microbial content of raw and pasteurized cow milk as determined by molecular approaches

Quigley

McCarthy

O'Sullivan

et al. 2013

Journal of Dairy Science

137

106

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The microbial composition of raw and pasteurized milk is assessed on a daily basis. However, many such tests are culture-dependent, and, thus, bacteria that are present at subdominant levels, or that cannot be easily grown in the laboratory, may be overlooked. To address this potential bias, we have used several culture-independent techniques, including flow cytometry, real-time quantitative PCR, and high-throughput DNA sequencing, to assess the microbial population of milk from a selection of commercial milk producers, pre- and postpasteurization. The combination of techniques employed reveals the presence of a previously unrecognized and diverse bacterial population in unpasteurized cow milk. Most notably, the use of high-throughput DNA sequencing resulted in several bacterial genera being identified in milk samples for the first time. These included Bacteroides, Faecalibacterium, Prevotella, and Catenibacterium. Our culture-independent analyses also indicate that the bacterial population of pasteurized milk is more diverse than previously appreciated, and that nonthermoduric bacteria within these populations are likely to be in a damaged, nonculturable form. It is thus apparent that the application of state-of-the-art approaches can provide a detailed insight into the bacterial composition of milk and could potentially be employed in the future to investigate the factors that influence the composition of these populations.

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Section: Discussionmentioning

confidence: 99%

The microbial content of raw and pasteurized cow milk as determined by molecular approaches

Quigley

McCarthy

O'Sullivan

et al. 2013

Journal of Dairy Science

137

106

View full text Add to dashboard Cite

show abstract

“…According to Kageyama and Yoshimi [65], the major end products from the fermentation of carbohydrates by Catenibacterium spp. are acetate, butyrate and lactate.…”

Section: Discussionmentioning

confidence: 99%

In Vitro Characterization of the Impact of Different Substrates on Metabolite Production, Energy Extraction and Composition of Gut Microbiota from Lean and Obese Subjects

Aguirre¹,

Jonkers

Troost

et al. 2014

PLoS ONE

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The aim of this study was to investigate the effect of galacto-oligosaccharides, lactulose, apple fiber and sugar beet pectin on the composition and activity of human colonic microbiota of lean and obese healthy subjects using an in vitro model of the proximal colon: TIM-2. Substrate fermentation was assessed by measuring the production of short-chain and branched-chain fatty acids, lactate and ammonia and by studying the composition of the bacterial communities over time. The results suggest that energy harvest (in terms of metabolites) of lean and obese microbiotas is different and may depend on the fermentable substrate. For galacto-oligosaccharides and lactulose, the cumulative amount of short-chain fatty acids plus lactate produced in TIM-2 was lower in the fermentation experiments with the lean microbiota (123 and 155 mmol, respectively) compared to the obese (162 and 173 mmol, respectively). This was reversed for the pectin and the fiber. The absolute amount produced of short-chain fatty acids including lactate was higher after 72 h in the fermentation experiments with apple fiber-L (108 mmol) than with apple fiber-O (92 mmol). Sugar beet-L was also higher (130 mmol) compared to sugar beet-O (103 mmol). Galacto-oligosaccharides and lactulose boosted the balance of health-promoting over toxic metabolites produced by the microbiota from obese subjects. Firmicutes were more predominant in the inoculum prepared from feces of obese subjects compared to lean subjects. The average abundance at time zero was 92% and 74%, respectively. On the other hand, Bacteroidetes were more dominant in the microbiota prepared with homogenates from lean subjects with an average abundance of 22% compared with the microbiota prepared with homogenates from obese subjects (3.6%). This study brings evidence that different fermentable carbohydrates are fermented differently by lean and obese microbiotas, which contributes to the understanding of the role of diet and the microbiota in tackling obesity.

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“…For example, a number of well-represented OTUs were identified as taxa that are obligate anaerobic bacteria (e.g., Prevotella copri, Bacteroides sp., Phascolarctobacterium sp., Catenibacterium sp.). These taxa represent bacteria that are typically found in the human large intestine, and were initially described after isolation from fecal samples [58][59][60]. Thus, their presence in prepackaged fresh herbs suggests that those herbs show evidence of past fecal contamination.…”

Section: Taxonomic Composition Of Bacterial Communities On Fresh Herbsmentioning

confidence: 99%

Emerging Perspectives on the Natural Microbiome of Fresh Produce Vegetables

2015

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Plants harbor a diverse microbiome existing as bacterial populations on the leaf surface (the phyllosphere) and within plant tissues (endophytes). The composition of this microbiome has been largely unexplored in fresh produce vegetables, where studies have tended to focus on pathogen detection and survival. However, the application of next-generation 16S rRNA gene sequencing approaches is beginning to reveal the diversity of this produce-associated bacterial community. In this article we review what is known about the composition of the microbiome of fresh produce vegetables, placing it in the context of general phyllosphere research. We also demonstrate how next-generation sequencing can be used to assess the bacterial assemblages present on fresh produce, using fresh herbs as an example. That data shows how the use of such culture-independent approaches can detect groups of taxa (anaerobes, psychrophiles) that may be missed by traditional culture-based techniques. Other issues discussed include questions as to whether to determine the microbiome during plant growth or at point of purchase or consumption, and the potential role of the natural bacterial community in mitigating pathogen survival.

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Catenibacterium mitsuokai gen. nov., sp. nov., a gram-positive anaerobic bacterium isolated from human faeces.

Cited by 91 publications

References 23 publications

The microbial content of raw and pasteurized cow milk as determined by molecular approaches

The microbial content of raw and pasteurized cow milk as determined by molecular approaches

In Vitro Characterization of the Impact of Different Substrates on Metabolite Production, Energy Extraction and Composition of Gut Microbiota from Lean and Obese Subjects

Emerging Perspectives on the Natural Microbiome of Fresh Produce Vegetables

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