Anti-adhesion Property of the Potential Probiotic Strain Lactobacillus fermentum 8711 Against Methicillin-Resistant Staphylococcus aureus (MRSA)

Jayashree, S.; Karthikeyan, Raman; Nithyalakshmi, Sampath; Ranjani, Jothi; Gunasekaran, Paramasamy; Rajendhran, Jeyaprakash

doi:10.3389/fmicb.2018.00411

Cited by 47 publications

(30 citation statements)

References 31 publications

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“…Most pathogens initiate infection of their host through the interaction of specific receptors using adhesive molecules on their surfaces (Kline et al ., ). Beneficial bacteria (probiotics) prevent pathogen colonization by virtue of occupying the host cell surface receptors (Ryan and Bhunia, ; Jayashree et al ., ). Therefore, the development of strategies to prevent pathogen interaction with the host provides a logical and effective intervention step.…”

Section: Discussionmentioning

confidence: 97%

Lactobacillus casei expressing Internalins A and B reduces Listeria monocytogenes interaction with Caco‐2 cells in vitro

Mathipa

Thantsha

Bhunia

2019

Microbial Biotechnology

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Summary Listeria monocytogenes has been implicated in a number of outbreaks including the recent largest outbreak in South Africa. Current methods for prevention of foodborne L. monocytogenes infection are inadequate, thus raising a need for an alternative strategy. Probiotic bioengineering is considered a prevailing approach to enhance the efficacy of probiotics for targeted control of pathogens. Here, the ability of Lactobacillus casei expressing the L. monocytogenes invasion proteins Internalins A and B (inlAB) to prevent infection was investigated. The inlAB operon was cloned and surface‐expressed on L. casei resulting in a recombinant strain, LbcInlAB, and subsequently, its ability to inhibit adhesion, invasion and translocation of L. monocytogenes through enterocyte‐like Caco‐2 cells was examined. Cell surface expression of InlAB on the LbcInlAB was confirmed by Western blotting and immunofluorescence staining. The LbcInlAB strain showed significantly higher (P < 0.0001) adherence, invasion and translocation of Caco‐2 cells than the wild‐type L. casei strain (LbcWT), as well as reduced L. monocytogenes adhesion, invasion and transcellular passage through the cell monolayer than LbcWT. Furthermore, pre‐exposure of Caco‐2 cells to LbcInlAB significantly reduced L. monocytogenes‐induced cell cytotoxicity and epithelial barrier dysfunction. These results suggest that InlAB‐expressing L. casei could be a potential practical approach for prevention of listeriosis.

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Section: Discussionmentioning

confidence: 97%

Lactobacillus casei expressing Internalins A and B reduces Listeria monocytogenes interaction with Caco‐2 cells in vitro

Mathipa

Thantsha

Bhunia

2019

Microbial Biotechnology

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“…produce a class of molecules with antimicrobial capacity (28). For example, bacteriocins produced by L. fermentum can reduce adhesion and cytotoxicity properties of MRSA (29). The CFS of L. salivarius and L. fermentum can inhibit the biofilm formation of S. aureus (30).…”

Section: Discussionmentioning

confidence: 99%

Cell-Free Culture Supernatants of Lactobacilli Modify the Expression of Virulence Factors Genes in Staphylococcus aureus

Ramezani

Zainodini

Hakimi

et al. 2020

Jundishapur J Microbiol

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Background: Methicillin-resistant Staphylococcus aureus (MRSA) is a multidrug-resistant microorganism and the predominant nosocomial pathogen all over the world. The potential benefits of probiotic lactobacilli against pathogenic bacteria have been shown in many studies. Objectives: This study aimed to investigate the effect of cell-free culture supernatant (CFS) of probiotic Lactobacillus spp, including Lactobacillus reuteri, L. plantarum, and L. fermentum, on virulence factor gene expression of MRSA. Methods: Lactobacilli were cultured in MRS and the cells were harvested by centrifuging at 10,000 × g for 10 min at 4°C. The pellet was discarded and 1/2 and 1/4 CFS concentrations from Lactobacillus spp were added to the medium (MHB) containing 10 7 CFU/mL of the MRSA strain. A quantitative polymerase chain reaction (qPCR) was performed to measure the expression of virulence factors at the transcriptional level. Results: The results showed that lactobacilli CFS had no obvious inhibitory effects on the growth of S. aureus. The qPCR assay showed that the expression levels of sea, sae, agr A, tst, spa, and spi genes reduced at different levels, depending on the concentration of CFS and the species of lactobacilli so that the maximum significant down-regulation rate was observed in the sea and tst genes (up to 23.5 folds in the presence of 1/2 concentration of L. reuteri CFS after 12 h incubation). Conclusions: Cell-free culture supernatants of probiotic bacteria can down-regulate the virulence genes. Consequently, toxins and enzymes are less produced by S. aureus as a food-borne pathogen. Therefore, the presence of CFS in the food probably reduces diarrhea and vomiting caused by S. aureus.

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“…Afterwards, non-adherent Lactobacillus strains were removed by washing twice with PBS, and E. coli ATCC 8739, S. aureus 2S6 or L. monocytogenes 162 at 10 7 CFU/mL, prepared in the same conditions as Lactobacillus strains, were added and incubated for an additional 2 h at 37 °C. Here, bacterial charges were added to Caco-2 cells monolayer taking into account the multiplicity of infection (MOI) ratio, in agreement with a previously report [ 42 ]. Of note, the MOI ratio of lactobacilli was 1:100 (Caco2: lactobacilli), while that for pathogens was 1:10 (Caco2: pathogens).…”

Section: Methodsmentioning

confidence: 98%

Clusters of Lactobacillus Strains from Vegetal Origins Are Associated with Beneficial Functions: Experimental Data and Statistical Interpretations

Barache

Belguesmia

Ladjouzi

et al. 2020

Foods

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Nine strains of Lactiplantibacillus plantarum and one strain of Lacticaseibacillus paracasei that were recently isolated from prickly pears, fresh figs and blackberries, which are traditionally and largely consumed fruits in Kabylia (north of Algeria), were studied here for their antagonism and antioxidant properties as well as for production of exopolysaccharides. With respect to their inhibitory properties, these strains were tested against three food representative pathogens including Escherichia coli ATCC 8739, Staphylococcus aureus 2S6 and Listeria monocytogenes 162. The antagonism of these pathogens was attributable to lactic acid production, present in the cell free supernatant, at concentrations ranging from 9 to 16.74 g/L. The anti-adhesive properties observed on polystyrene or eukaryotic Caco-2 cells were exerted in a strain dependent-manner. Indeed, the scores obtained ranged from 27% to 75% for S. aureus 2S6, 54% to 95% for L. monocytogenes 162, and 50% to 97% for E. coli ATCC 8739. The co-aggregation of these Lactobacillus strains with the aforementioned target bacteria appeared to be exerted in a strain-dependent manner, with noticeably the upmost rate for Lb. paracasei FB1 on S. aureus 2S6. Interestingly, these novel Lactobacillus strains were able to produce a large amount (315.55 to 483.22 mg/L) of exopolysaccharides, and showed a significant scavenging activity on the 2,2-di-phényl-2-picrylhydrazyle (DPPH) synthetic free radical with rates of 51% to 56%. Of note, the highest antioxidant activity was observed for Lb. paracasei FB1 using the culture supernatants, intact cells or the intracellular extract. The statistical analysis of these data using the principal component analysis (ACP) enabled us to establish three distinct clusters with potential applications as bioprotective and/or probiotic agents, following further evaluation.

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Anti-adhesion Property of the Potential Probiotic Strain Lactobacillus fermentum 8711 Against Methicillin-Resistant Staphylococcus aureus (MRSA)

Cited by 47 publications

References 31 publications

Lactobacillus casei expressing Internalins A and B reduces Listeria monocytogenes interaction with Caco‐2 cells in vitro

Lactobacillus casei expressing Internalins A and B reduces Listeria monocytogenes interaction with Caco‐2 cells in vitro

Cell-Free Culture Supernatants of Lactobacilli Modify the Expression of Virulence Factors Genes in Staphylococcus aureus

Clusters of Lactobacillus Strains from Vegetal Origins Are Associated with Beneficial Functions: Experimental Data and Statistical Interpretations

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