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Título

The Potential of Class II Bacteriocins to Modify Gut Microbiota to Improve Host Health

AutorUmu, Özgün C. O.; Bäuerl, Christine ; Oostindjer,Marije; Pope, Phillip B.; Hernández, Pablo E.; Pérez Martínez, Gaspar ; Diep, Dzung B.
Palabras claveBacteriocins
Probiotics
Gut bacteria
Enterococcus
Clostridium
Bacterial pathogens
Lactobacillus
Fecha de publicación3-oct-2016
EditorPublic Library of Science
CitaciónPLoS ONE 11 (10): e0164036 (2016)
ResumenProduction of bacteriocins is a potential probiotic feature of many lactic acid bacteria (LAB) as it can help prevent the growth of pathogens in gut environments. However, knowledge on bacteriocin producers in situ and their function in the gut of healthy animals is still limited. In this study, we investigated five bacteriocin-producing strains of LAB and their isogenic non-producing mutants for probiotic values. The LAB bacteriocins, sakacin A (SakA), pediocin PA-1 (PedPA-1), enterocins P, Q and L50 (enterocins), plantaricins EF and JK (plantaricins) and garvicin ML (GarML), are all class II bacteriocins, but they differ greatly from each other in terms of inhibition spectrum and physicochemical properties. The strains were supplemented to mice through drinking water and changes on the gut microbiota composition were interpreted using 16S rRNA gene analysis. In general, we observed that overall structure of the gut microbiota remained largely unaffected by the treatments. However, at lower taxonomic levels, some transient but advantageous changes were observed. Some potentially problematic bacteria were inhibited (e.g., Staphylococcus by enterocins, Enterococcaceae by GarML, and Clostridium by plantaricins) and the proportion of LAB was increased in the presence of SakA-, plantaricins- and GarML-producing bacteria. Moreover, the treatment with GarML-producing bacteria co-occurred with decreased triglyceride levels in the host mice. Taken together, our results indicate that several of these bacteriocin producers have potential probiotic properties at diverse levels as they promote favorable changes in the host without major disturbance in gut microbiota, which is important for normal gut functioning.
Versión del editorhttp://dx.doi.org/10.1371/journal.pone.0164036
URIhttp://hdl.handle.net/10261/141181
DOI10.1371/journal.pone.0164036
E-ISSN1932-6203
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