Synthesis of Vitamins by Intestinal Bacteria

Burkholder, Paul R.; McVeigh, Ilda

doi:10.1073/pnas.28.7.285

Cited by 96 publications

(51 citation statements)

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“…The contribution of intestinal bacteria to the biosynthesis of vitamins and cofactors in the GIT was recognized as early as 1942 (21). Specifically, the presence of a complete pathway for riboflavin synthesis, and the ability to produce and excrete small amounts of the compound has been reported in L. lactis (52).…”

Section: Figmentioning

confidence: 99%

Analysis of the Genome Sequence ofLactobacillus gasseriATCC 33323 Reveals the Molecular Basis of an Autochthonous Intestinal Organism

Azcarate‐Peril

Altermann

Goh

et al. 2008

Appl Environ Microbiol

152

142

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This study presents the complete genome sequence of Lactobacillus gasseri ATCC 33323, a neotype strain of human origin and a native species found commonly in the gastrointestinal tracts of neonates and adults. The plasmid-free genome was 1,894,360 bp in size and predicted to encode 1,810 genes. The GC content was 35.3%, similar to the GC content of its closest relatives, L. johnsonii NCC 533 (34%) and L. acidophilus NCFM (34%). Two identical copies of the prophage LgaI (40,086 bp), of the Sfi11-like Siphoviridae phage family, were integrated tandomly in the chromosome. A number of unique features were identified in the genome of L. gasseri that were likely acquired by horizontal gene transfer and may contribute to the survival of this bacterium in its ecological niche. L. gasseri encodes two restriction and modification systems, which may limit bacteriophage infection. L. gasseri also encodes an operon for production of heteropolysaccharides of high complexity. A unique alternative sigma factor was present similar to that of B. caccae ATCC 43185, a bacterial species isolated from human feces. In addition, L. gasseri encoded the highest number of putative mucusbinding proteins (14) among lactobacilli sequenced to date. Selected phenotypic characteristics that were compared between ATCC 33323 and other human L. gasseri strains included carbohydrate fermentation patterns, growth and survival in bile, oxalate degradation, and adhesion to intestinal epithelial cells, in vitro. The results from this study indicated high intraspecies variability from a genome encoding traits important for survival and retention in the gastrointestinal tract.

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Section: Figmentioning

confidence: 99%

Analysis of the Genome Sequence ofLactobacillus gasseriATCC 33323 Reveals the Molecular Basis of an Autochthonous Intestinal Organism

Azcarate‐Peril

Altermann

Goh

et al. 2008

Appl Environ Microbiol

152

142

View full text Add to dashboard Cite

show abstract

“…coli, B. bctis aerogenes, B. faecalis alcaligenes and B. mesentericus vulgatus, manufacture a t least biotin, riboflavin, vitamin B, and nicotinic acid (Burkholder and McVeigh, 1942), while Bact. coli produces also vitamin K (Orla-Jensen, Orla-Jensen, Dam a.nd Glavind, 1941).…”

Section: Xynthesis In Non-rurrhinantsmentioning

confidence: 99%

Synthesis of Vitamins by Micro-organisms of the Alimentary Tract

Kon

1945

Proc. Nutr. Soc.

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“…Hindgut symbiotic bacteria continue the fermentation and also provide important vitamins for the host, such as vitamin K, thiamine and riboflavin (Burkholder and McVeigh, 1942;Nath and Meghal, 1961). Fermenting recalcitrant substrates requires longer retention times.…”

Section: Introductionmentioning

confidence: 99%

Comparative analyses of foregut and hindgut bacterial communities in hoatzins and cows

et al. 2011

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Foregut fermentation occurs in mammalian ruminants and in one bird, the South American folivorous hoatzin. This bird has an enlarged crop with a function analogous to the rumen, where foregut microbes degrade the otherwise indigestible plant matter, providing energy to the host from foregut fermentation, in addition to the fermentation that occurs in their hindguts (cecum/colon). As foregut fermentation represents an evolutionary convergence between hoatzins and ruminants, our aim was to compare the community structure of foregut and hindgut bacterial communities in the cow and hoatzin to evaluate the influences of host phylogeny and organ function in shaping the gut microbiome. The approach used was to hybridize amplified bacterial ribosomal RNA genes onto a high-density microarray (PhyloChip). The results show that the microbial communities cluster primarily by functional environment (foreguts cluster separately from hindguts) and then by host. Bacterial community diversity was higher in the cow than in the hoatzin. Overall, compared with hindguts, foreguts have higher proportions of Bacteroidetes and Spirochaetes, and lower proportions of Firmicutes and Proteobacteria. The main host differences in gut bacterial composition include a higher representation of Spirochaetes, Synergistes and Verrucomicrobia in the cow. Despite the significant differences in host phylogeny, body size, physiology and diet, the function seems to shape the microbial communities involved in fermentation. Regardless of the independent origin of foregut fermentation in birds and mammals, organ function has led to convergence of the microbial community structure in phylogenetically distant hosts.

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Synthesis of Vitamins by Intestinal Bacteria

Cited by 96 publications

References 1 publication

Analysis of the Genome Sequence ofLactobacillus gasseriATCC 33323 Reveals the Molecular Basis of an Autochthonous Intestinal Organism

Analysis of the Genome Sequence ofLactobacillus gasseriATCC 33323 Reveals the Molecular Basis of an Autochthonous Intestinal Organism

Synthesis of Vitamins by Micro-organisms of the Alimentary Tract

Comparative analyses of foregut and hindgut bacterial communities in hoatzins and cows

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