Exometabolites of some anaerobic microorganisms of human microflora

Nv, Beloborodova; It, Baĭramov; AIu, Olenin; Ni, Fedotcheva

doi:10.18097/pbmc20115701095

Cited by 13 publications

(2 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Control samples were subjected to analogous treatment. Compounds in samples of microbial cultures were analyzed using an Agilent 6890/5973 gas chromato-mass spectrometer (Agilent Technologies, USA) in the full scan mode [19]. The components were separated by chromatography on a HP5MS quartz capillary column.…”

Section: Methodsmentioning

confidence: 99%

Effect of phenolic acids of microbial origin on production of reactive oxygen species in mitochondria and neutrophils

et al. 2012

View full text Add to dashboard Cite

BackgroundSeveral low-molecular-weight phenolic acids are present in the blood of septic patients at high levels. The microbial origin of the most of phenolic acids in the human body was shown previously, but pathophysiological role of the phenolic acids is not clear. Sepsis is associated with the excessive production of reactive oxygen species (ROS) in both the circulation and the affected organs. In this work the influence of phenolic acids on ROS production in mitochondria and neutrophils was investigated.MethodsROS production in mitochondria and neutrophils was determined by MCLA- and luminol-dependent chemiluminescence. The rate of oxygen consumption by mitochondria was determined polarographically. The difference of electric potentials on the inner mitochondrial membrane was registered using a TPP+-selective electrode. The formation of phenolic metabolites in monocultures by the members of the main groups of the anaerobic human microflora and aerobic pathogenic bacteria was investigated by the method of gas chromatography–mass spectrometry.ResultsAll phenolic acids had impact on mitochondria and neutrophils, the main producers of ROS in tissues and circulation. Phenolic acids (benzoic and cinnamic acids) producing the pro-oxidant effect on mitochondria inhibited ROS formation in neutrophils. Their effect on mitochondria was abolished by dithiothreitol (DTT). Phenyllactate and p-hydroxyphenyllactate decreased ROS production in both mitochondria and neutrophils. Bifidobacteria and lactobacilli produced in vitro considerable amounts of phenyllactic and p-hydroxyphenyllactic acids, Clostridia s. produced great quantities of phenylpropionic and p-hydroxyphenylpropionic acids, p-hydroxyphenylacetic acid was produced by Pseudomonas aeruginosa and Acinetobacter baumanii; and benzoic acid, by Serratia marcescens.ConclusionsThe most potent activators of ROS production in mitochondria are phenolic acids whose effect is mediated via the interaction with thiol groups. Among these are benzoic and cinnamic acids. Some phenolic acids, in particular phenyllactate and p-hydroxyphenyllactate, which decrease ROS production in mitochondria and neutrophils, can play a role of natural antioxidants. The results indicate that low-molecular weight phenolic acids of microbial origin participate in the regulation of the ROS production in both the circulation and tissues, thereby affecting the level of oxidative stress in sepsis.

show abstract

Section: Methodsmentioning

confidence: 99%

Effect of phenolic acids of microbial origin on production of reactive oxygen species in mitochondria and neutrophils

et al. 2012

View full text Add to dashboard Cite

show abstract

“…Rechner et al [53] observed dihydrocaffeic acid concentrations ranging from 50 to 600 mg L −1 (0.27-3.3 mM) in fecal material from various donors after an in vitro incubation with a dietary precursor compound (chlorogenic acid). Beloborodova et al [54] incubated intestinal microbes in a broth mimicking intestinal conditions and reported phenyllactic acid concentrations of 0.27 and 0.48 mM as well as 4-hydroxyphenyllactic acid concentrations of 0.08 and 0.21 mM produced by Limosilactobacillus fermentum and Bifidobacterium bifidum, respectively. These concentrations, while not reaching the MICs of the individual tested metabolites, are within the tested MICs of the metabolite mixtures against several bacterial strains in the current study (Figure 5).…”

Section: In Vitro Colonic Fermentation Reveals Production Of the Anti...mentioning

confidence: 99%

Metabolite Pattern Derived from Lactiplantibacillus plantarum—Fermented Rye Foods and In Vitro Gut Fermentation Synergistically Inhibits Bacterial Growth

Koistinen

Hedberg

Shi

et al. 2022

Molecular Nutrition Food Res

View full text Add to dashboard Cite

Scope Fermentation improves many food characteristics using microbes, such as lactic acid bacteria (LAB). Recent studies suggest fermentation may also enhance the health properties, but mechanistic evidence is lacking. The study aims to identify a metabolite pattern reproducibly produced during sourdough and in vitro colonic fermentation of various whole‐grain rye products and how it affects the growth of bacterial species of potential importance to health and disease. Methods and results The study uses Lactiplantibacillus plantarum DSMZ 13890 strain, previously shown to favor rye as its substrate. Using LC‐MS metabolomics, the study finds seven microbial metabolites commonly produced during the fermentations, including dihydroferulic acid, dihydrocaffeic acid, and five amino acid metabolites, and stronger inhibition is achieved when exposing the bacteria to a mixture of the metabolites in vitro compared to individual compound exposures. Conclusion The study suggests that metabolites produced by LAB may synergistically modulate the local microbial ecology, such as in the gut. This could provide new hypotheses on how fermented foods influence human health via diet–microbiota interactions.

show abstract

The role of thiol antioxidants in restoring mitochondrial functions modified by microbial metabolites

2012

View full text Add to dashboard Cite

Exometabolites of some anaerobic microorganisms of human microflora

Cited by 13 publications

References 8 publications

Effect of phenolic acids of microbial origin on production of reactive oxygen species in mitochondria and neutrophils

Effect of phenolic acids of microbial origin on production of reactive oxygen species in mitochondria and neutrophils

Metabolite Pattern Derived from Lactiplantibacillus plantarum—Fermented Rye Foods and In Vitro Gut Fermentation Synergistically Inhibits Bacterial Growth

The role of thiol antioxidants in restoring mitochondrial functions modified by microbial metabolites

Contact Info

Product

Resources

About