RESUMO
This study aims to evaluate the antibacterial activity of Lactobacillus acidophilus, alone and in combination with ciprofloxacin, against otitis media-associated bacteria. L. acidophilus cells were isolated from Vitalactic B (VB), a commercially available probiotic product containing two lactobacilli species, L. acidophilus and Lactiplantibacillus (formerly Lactobacillus) plantarum. The pathogenic bacterial samples were provided by Al-Shams Medical Laboratory (Baqubah, Iraq). Bacterial identification and antibiotic susceptibility testing for 16 antibiotics were performed using the VITEK2 system. The minimum inhibitory concentration of ciprofloxacin was also determined. The antimicrobial activity of L. acidophilus VB1 cell-free supernatant (La-CFS) was evaluated alone and in combination with ciprofloxacin using a checkerboard assay. Our data showed significant differences in the synergistic activity when La-CFS was combined with ciprofloxacin, in comparison to the use of each compound alone, against Pseudomonas aeruginosa SM17 and Proteus mirabilis SM42. However, an antagonistic effect was observed for the combination against Staphylococcus aureus SM23 and Klebsiella pneumoniae SM9. L. acidophilus VB1 was shown to significantly co-aggregate with the pathogenic bacteria, and the highest co-aggregation percentage was observed after 24 h of incubation. The anti-biofilm activities of CFS and biosurfactant (BS) of L. acidophilus VB1 were evaluated, and we found that the minimum biofilm inhibitory concentration that inhibits 50% of bacterial biofilm (MBIC50) of La-CFS was significantly lower than MBIC50 of La-BS against the tested pathogenic bacterial species. Lactobacillus acidophilus, isolated from Vitane Vitalactic B capsules, demonstrated promising antibacterial and anti-biofilm activities against otitis media pathogens, highlighting its potential as an effective complementary/alternative therapeutic strategy to control bacterial ear infections.
Assuntos
Antibacterianos , Biofilmes , Ciprofloxacina , Lactobacillus acidophilus , Testes de Sensibilidade Microbiana , Otite Média , Probióticos , Lactobacillus acidophilus/efeitos dos fármacos , Lactobacillus acidophilus/fisiologia , Biofilmes/efeitos dos fármacos , Biofilmes/crescimento & desenvolvimento , Antibacterianos/farmacologia , Otite Média/microbiologia , Ciprofloxacina/farmacologia , Probióticos/farmacologia , Humanos , Bactérias/efeitos dos fármacos , Bactérias/isolamento & purificação , Bactérias/classificação , Doença Crônica , Pseudomonas aeruginosa/efeitos dos fármacos , Pseudomonas aeruginosa/fisiologia , Antibiose , Staphylococcus aureus/efeitos dos fármacos , Staphylococcus aureus/fisiologiaRESUMO
Ipsum vinum est potestas et possession (wine itself is power and possession). Wine is a complex system that triggers multisensory cognitive stimuli. Wine and its consumption are thoroughly intertwined with the development of human society. The beverage was appreciated in many ancient mythologies and plays an essential part in Christianity and rituals to this day. Wine has been said to enlighten and inspire artists and has even been prohibited by law and some religions, but has nevertheless played a role in human civilizations since the beginning. Winemaking is also a prospering and economically important industry and a longtime symbol of status and luxury. In winemaking, the formation of the final product is influenced by several factors that contribute to the chemical and sensory complexity often associated with quality vintages. Factors such as terroir, climatic conditions, variety of the grape, all aspects of the winemaking process to the smallest details, including metabolic processes carried out by yeast and malolactic bacteria, and the conditions for the maturation and storage of the final product, up to, and even beyond the point of deciding to open the bottle and enjoy the wine. In conjunction with the empiric and scientific process of winemaking, different molecules with antibacterial activity can be identified in wine during the production process, and several of them are clearly present in the final product. Some of these antibacterial components are phytochemicals, such as flavonoids and phenolic compounds, that may be delivered to the final product (wine) as a part of the grape, a variety of potential additive compounds, or from the oak barrels or clay amphoras used during the maturation process. Others are produced by yeasts and malolactic bacteria and play a role not only in the moderation of the fermentation process but contributing to the microbiological safety and beneficial properties spectra of the final product. Lactic acid bacteria, responsible for conducting malolactic fermentation, contribute to the final balance of the wine but are also directly involved in the production of different compounds exhibiting antibacterial activity. Some examples of these compounds include bacteriocins (antibacterial peptides), diacetyl, organic acids, reuterin, hydrogen peroxide, and carbon dioxide. Major aspects of these different beneficial metabolites are the subject of discussion in this review with the aim of highlighting their beneficial functions.
RESUMO
Candida albicans is an important vaginosis causative agent, affecting several women worldwide each year. This study reports on two strains of lactic acid bacteria (Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch) expressing bacteriocin-like inhibitor substances (BLIS) active against C. albicans 1281. Both strains were γ-hemolytic and not affected by numerous antibiotics, contraceptives, and commercial drugs, suggesting safety for human use. The recorded antimicrobial activity of semi-purified BLIS was 25,600 AU/mL for E. mundtii CRL35 and 800 AU/mL for E. faecium ST88Ch. Treatment of BLIS with 1 mg/mL proteinase K resulted in complete loss of antimicrobial activity against Listeria monocytogenes ATCC 15313 and partial loss of activity against C. albicans 1281. The killing effect of the semi-purified BLIS on cell suspensions of C. albicans 1281 after 9 h of contact was dose-dependent: for E. mundtii CRL35, 400 AU/mL to 25,600 AU/mL caused 63.61% to 79.35% lysis, while for E. faecium ST88Ch, 200 AU/mL to 800 AU/mL caused 29.32% to 31.25% cell lysis. The effects of temperature, pH, and presence of the contraceptive Nordette-28 on the adsorption levels of the BLIS to C. albicans 1281 were also evaluated. Nordette-28 (10% or 20%) promoted increased adsorption of both studied BLIS to the cells of C. albicans 1281 at pH 5.0, while a minor effect was observed at pH 3.0. Different levels of aggregation between C. albicans 1281 and E. mundtii CRL35 or E. faecium ST88Ch were recorded, and optimal adsorption levels were recorded at 37 °C. Appropriate BLIS-producing strains can effectively contribute to the equilibrium of vaginal microbial status quo and reduce negative consequences from the development of C. albicans infections.
RESUMO
This review's objective was to critically revisit various research approaches for studies on the application of beneficial organisms and bacteriocins as effective biopreservatives in the food industry. There are a substantial number of research papers reporting newly isolated bacterial strains from fermented food products and their application as potential probiotics, including partial characterization of bacteriocins produced by these microorganisms. Most of these studies follow scientific community-accepted standard procedures and propose various applications of the studied strains and bacteriocins as potential biopreservatives for the food industry. A few investigations go somewhat further, performing model studies, exploring the application of expressed bacteriocins in a designed food product, or trying to evaluate the effectiveness of the studied potential probiotics and bacteriocins against foodborne pathogens. Some authors propose applications of bacteriocin producers as starter cultures and are exploring in situ bacteriocin production to aid in the effective control of foodborne pathogens. However, few studies have evaluated the possible adverse effects of bacteriocins, such as toxicity. This comes from well-documented reports on bacteriocins being mostly non-immunogenic and having low cytotoxicity because most of these proteinaceous molecules are small peptides. However, some studies have reported on bacteriocins with noticeable cytotoxicity, which may become even more pronounced in genetically engineered or modified bacteriocins. Moreover, their cytotoxicity can be very specific and is dependent on the concentration of the bacteriocin and the nature of the targeted cell. This will be discussed in detail in the present review.