Surface characteristics of lactobacilli isolated from human vagina.

Ocaña, Virginia S.; Bru, Elena; Holgado, Aı́da A. Pesce de Ruiz; Nader‐Macías, María Elena Fátima

doi:10.2323/jgam.45.203

Cited by 97 publications

(111 citation statements)

References 28 publications

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“…Albeit the influence of cell wall constituents on the bacterial surface properties has not been elucidated, they are influenced both by the surface proteins and exopolysaccharides. The surface hydrophobicity and composition of LAB cell wall have been studied both by microbial adhesion to hydrocarbons and biochemical analyses [12][13][14]. Nevertheless, the techniques routinely employed for characterizing the physicochemical nature of cells also include liquid drop contact angle measurement, X-ray photoelectron spectroscopy (XPS) and electrophoretic mobility [15].…”

Section: Introductionmentioning

confidence: 99%

Influence of carbohydrates on cell properties of Lactobacillus rhamnosus

et al. 2010

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Abstract:Lactobacilli represent normal commensals of the human body, particularly in the gut and vagina where they protect these environments from incoming pathogens via a variety of mechanisms. The influence of the carbohydrate source present in reconstituted MRS growth medium on the different cell properties of two Lactobacillus rhamnosus strains were examined. Two human vaginal isolates, BGHV719 and exopolysaccharide producer strain BGHV954 were analyzed. The results demonstrated that unlike in reconstituted MRS with glucose as a carbon source, the presence of fructose, mannose, or rhamnose, significantly reduced cell surface hydrophobicity of both strains. In addition, differences in cell wall protein composition of L. rhamnosus BGHV719 and alterations in colony mucoidity of L. rhamnosus BGHV954 were also demonstrated. Light and SEM microscopy revealed differences on the cellular level when BGHV719 was cultivated in the presence of different sugars. The results of this study point out the importance of complex relationships between growth medium composition and the different aspects of bacterial behavior, and call for more detailed analyses of versatile bacterial responses to the changes in the environment, including vaginal ecosystem. This is especially important since lactobacilli are amongst the most widely used of probiotics.

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Section: Introductionmentioning

confidence: 99%

Influence of carbohydrates on cell properties of Lactobacillus rhamnosus

et al. 2010

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“…The experiment was performed in triplicate with independent bacterial overnight cultures. According to the method of Ocaña et al (35), values that define hydrophobic characteristics are divided into three categories: high (71 to 100%), medium (36 to 70%), and low (0 to 35%) hydrophobicity.…”

Section: Methodsmentioning

confidence: 99%

Different Roles for Lactococcal Aggregation Factor and Mucin Binding Protein in Adhesion to Gastrointestinal Mucosa

Lukić

Strahinić

Jovčić

et al. 2012

Appl Environ Microbiol

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Adhesion of bacteria to mucosal surfaces and epithelial cells is one of the key features for the selection of probiotics. In this study, we assessed the adhesion property of Lactococcus lactis subsp. lactis BGKP1 based on its strong autoaggregation phenotype and the presence of the mucin binding protein (MbpL). Genes involved in aggregation (aggL) and possible interaction with mucin (mbpL), present on the same plasmid pKP1, were previously separately cloned in the plasmid pAZIL. In vivo and in vitro experiments revealed potentially different physiological roles of these two proteins in the process of adherence to the intestine during the passage of the strain through the gastrointestinal tract. We correlated the in vitro and in vivo aggregation of the BGKP1-20 carrying plasmid with aggL to binding to the colonic mucus through nonspecific hydrophobic interactions. The expression of AggL on the bacterial cell surface significantly increased the hydrophobicity of the strain. On the other hand, the presence of AggL in the strain reduced its ability to adhere to the ileum. Moreover, MbpL protein showed an affinity to bind gastric type mucin proteins such as MUC5AC. This protein did not contribute to the binding of the strain to the ileal or colonic part of the intestine. Different potential functions of lactococcal AggL and MbpL proteins in the process of adhesion to the gastrointestinal tract are proposed.

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“…paracasei CRL-1289 regarded phenotypic identification of the strain by the use of sugar fermentation profiles (Ocana et al, 1999). No other studies on identification/characterisation of the strain have been found in the literature.…”

Section: Characterisation Of "Lactobacillus Paracasei Subsp Paracasementioning

confidence: 99%

Scientific Opinion on the substantiation of health claims related to non characterised bacteria and yeasts pursuant to Article 13(1) of Regulation (EC) No 1924/2006

Products¹

2010

EFS2

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SUMMARYFollowing a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies was asked to provide a scientific opinion on a list of health claims pursuant to Article 13 of Regulation (EC) No 1924No /2006. This opinion addresses the scientific substantiation of health claims related to microorganisms (bacteria and yeasts), for which the Panel considers that the data provided are not sufficient to demonstrate the characterisation of the microorganisms in question. The scientific substantiation is based on the information provided by the Member States in the consolidated list of Article 13 health claims and references that EFSA has received from Member States or directly from stakeholders.Correct identification of the bacterium's and yeast's species and strain is of critical importance, as the observed effects in the host are species and strain specific. Species identification and sufficient characterisation (genetic typing) at strain level, by using internationally accepted molecular methods is needed. In addition, strains should be named according to the International Code of Nomenclature. As indicated by the FAO/WHO (FAO/WHO, 2006), strains should also be deposited in an internationally recognised culture collection (with access number). In the context of the Regulation (EC) No 1924No /2006, the purposes of characterisation are to confirm the identity of the food/constituent that is the subject of the health claim, and to establish that the studies provided for substantiation of the health claim were performed with the food/constituent in respect of which the health claim is made. Although not required for substantiation of a claim, characterisation should also be sufficient to allow control authorities to verify that the food/constituent, which bears a health claim, is the same one that was the subject of a Community authorisation.Characterisation of bacteria -The Panel has decided to use the following criteria for characterisation of food constituents that are bacteria, which are the subject of health claims: Species identification by DNA-DNA hybridisation or 16S rRNA gene sequence analysis. Strain identification by DNA macrorestriction followed by pulsed-field gel electrophoresis (PFGE), randomly amplified polymorphic DNA analysis (RAPD), or other internationally accepted genetic typing molecular methods.Only when these two criteria were fulfilled, the bacterium was considered to be sufficiently characterised.Characterisation of yeasts -The Panel has decided to use the following criteria for characterisation of food constituents that are yeasts, which are the subject of health claims: Species identification by restriction fragment length polymorphism analysis (RFLP) (e.g. RFLP of PCR products of the 5.8S rDNA internal transcribe spacer [ITS] region) or by sequencing analysis of DNA taxonomic markers (e.g. the D1 and D2 domains of 26S rDNA or ITS regions). Strains identification by chromosome length polymorphism analysis by PFGE, RAPDs, microsatellite DNA polymorphism an...

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Surface characteristics of lactobacilli isolated from human vagina.

Cited by 97 publications

References 28 publications

Influence of carbohydrates on cell properties of Lactobacillus rhamnosus

Influence of carbohydrates on cell properties of Lactobacillus rhamnosus

Different Roles for Lactococcal Aggregation Factor and Mucin Binding Protein in Adhesion to Gastrointestinal Mucosa

Scientific Opinion on the substantiation of health claims related to non characterised bacteria and yeasts pursuant to Article 13(1) of Regulation (EC) No 1924/2006

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