Publications by authors named "Bruna Sgardioli"
Article Synopsis
- Enterococci are gut microbes found in many land animals and have evolved over hundreds of millions of years, leading to over 60 known species, some of which are harmful, especially in hospitals due to antibiotic resistance.
- Researchers have identified 18 new species of enterococci from various hosts and environments, indicating a significant increase in known diversity.
- The study enhances our understanding of enterococcal evolution and highlights potential health threats, as well as identifies key traits and genes connected to host specialization and survival.
Enterococci are commensal gut microbes of most land animals. They diversified over hundreds of millions of years adapting to evolving hosts and host diets. Of over 60 known enterococcal species, and uniquely emerged in the antibiotic era among leading causes of multidrug resistant hospital-associated infection.
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- Enterococci are well-suited for cheese production due to their ability to adapt and exchange genetic material, impacting flavor, texture, and overall sensory characteristics of artisanal cheeses.
- Their antimicrobial properties not only enhance cheese quality by controlling harmful microorganisms but also provide potential health benefits for consumers.
- Despite their advantages, concerns exist regarding their potential for antibiotic resistance and virulence, necessitating additional research to maximize their benefits while minimizing risks in cheese production.
Antimicrobial peptides can be used systemically, however, their susceptibility to proteases is a major obstacle in peptide-based therapeutic development. In the present study, the serum stability of p-BthTX-I (KKYRYHLKPFCKK) and (p-BthTX-I)₂, a p-BthTX-I disulfide-linked dimer, were analyzed by mass spectrometry and analytical high-performance liquid chromatography (HPLC). Antimicrobial activities were assessed by determining their minimum inhibitory concentrations (MIC) using cation-adjusted Mueller-Hinton broth.
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