There is a lack of fundamental knowledge about the influence of bacteriophage on probiotic bacteria and other commensals in the gut. Here, we present the isolation and morphological and genetic characterization of a virulent narrow-host-range bacteriophage, phiLb338-1. This phage was isolated from fresh sewage and was shown to infect the probiotic cheese strain Lactobacillus paracasei NFBC 338. Electron microscopy studies revealed that phiLb338-1 is a member of the Myoviridae family, with an isometric head, a medium-sized contractile tail, and a complex base plate. Genome sequencing revealed a 142-kb genome with 199 open reading frames. Putative functions could be assigned to 22% of the open reading frames; these had significant homology to genes found in the broad-host-range SPO1-like group of phages which includes the Enterococcus faecalis phage phiEF24C, Listeria phage A511, and Lactobacillus plantarum phage LP65. Interestingly, no significant genomic similarity was observed between the phage and the probiotic host strain. Future studies will determine if the presence of bacteriophage phiLb338-1 or others in the human or animal gut plays an antagonistic role against the probiotic effect of beneficial bacteria.
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http://dx.doi.org/10.1016/j.gene.2009.08.008 | DOI Listing |
Clin Nutr
December 2024
Postgraduate Program in Psychobiology, Federal University of São Paulo, São Paulo, SP, Brazil; Bioscience Department, Federal University of São Paulo, Santos, SP, Brazil. Electronic address:
Background & Aims: Obesity is a chronic disease characterized by an excess of fat mass. It is accompanied by a low-grade chronic systemic inflammation state that leads to numerous health disorders. To counteract this scenario, dietary-derived caloric restriction (CR) is the principal intervention for weight loss.
View Article and Find Full Text PDFBMC Microbiol
January 2025
School of Basic Medical Science, Guangzhou University of Chinese Medicine, Guangzhou, Guangdong, China.
Background And Aims Of The Study: Fluctuations in environmental temperature and humidity significantly affect human physiology and disease manifestation. In the Lingnan region of China, high summer temperatures and humidity often cause symptoms like diminished appetite, sticky tongue coating, sticky stool, unsatisfactory defecation, lethargy, and joint heaviness. These are referred to as "Dampness Syndrome" in Traditional Chinese Medicine (TCM).
View Article and Find Full Text PDFACS Appl Bio Mater
January 2025
School of Materials Science and Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore 639798, Singapore.
This work leverages the additive antipathogenic effects of natural extracts/essential oils (EOs) and probiotics for the treatment of acne vulgaris associated with () and eczema complicated by secondary infections with (). Six probiotic strains and various extracts/EOs were evaluated in a large screening to evaluate their potential against both pathogens. PCB003 was able to inhibit the growth of both pathogens.
View Article and Find Full Text PDFJ Dairy Res
January 2025
Facultad de Ingeniería Química (FIQ-UNL), Instituto de Lactología Industrial (CONICET), Santiago del Estero 2829, Santa Fe, Argentina.
We compared the effects of two waste-based culture media (M1 and M2) on the technological properties of (L90) for its application as a secondary culture in Cremoso cheese. The following parameters were studied at different ripening times: pH (7, 20, and 40 d), microbiological counts, carbohydrates and organic acids (7 and 40 d), moisture, fat, protein and volatile compounds (40 d). The viability and the metabolic performance of the strain in cheeses were also verified along ripening.
View Article and Find Full Text PDFFoods
December 2024
Tecnología de los Alimentos, Facultad de Veterinaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Universidad de Extremadura, 10003 Cáceres, Spain.
Food preservation techniques changed during the industrial revolution, as safer techniques were developed and democratized. However, one of the simplest techniques, adding salt, is still employed in a wide variety of products, not only as a flavor enhancer but as a method to allow for the controlled fermentation of products such as fruits. The objective of the present study consists of evaluating the quality of different salt-reduced fermented fruits through the application of the lactic acid bacteria (LAB) and vacuum, as well as assessing the LAB as a preventive measure against O157:H7.
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