Orihuel Alejandra, Terán Lucrecia, Renaut Jenny, Vignolo Graciela M, De Almeida André M, Saavedra María L, Fadda Silvina
Technology Department, Centro de Referencia para Lactobacilos, Consejo Nacional de Investigaciones Científicas y Técnicas (CERELA CONICET), San Miguel de Tucumán, Argentina.
Genetics and Molecular Biology Department, Centro de Referencia para Lactobacilos, Consejo Nacional de Investigaciones Científicas y Técnicas (CERELA CONICET), San Miguel de Tucumán, Argentina.
Front Microbiol. 2018 Jun 5;9:1083. doi: 10.3389/fmicb.2018.01083. eCollection 2018.
Human infection by Enterohemorrhagic (EHEC) occurs through the ingestion of contaminated foods such as milk, vegetable products, water-based drinks, and particularly minced meats. Indeed EHEC is a pathogen that threatens public health and meat industry. The potential of different Lactic Acid Bacteria (LAB) strains to control EHEC in a meat-based medium was evaluated by using a simple and rapid method and by analyzing the growth kinetics of co-cultures (LAB-EHEC) in a meat-based medium. The activity of LAB toward EHEC in co-cultures showed variable inhibitory effect. Although, LAB were able to control EHEC, neither the produced acid nor bacteriocins were responsible of the inhibition. The bacteriocinogenic CRL35 presented one of the highest inhibition activities. A proteomic approach was used to evaluate bacterial interaction and antagonistic mechanisms between and EHEC. Physiological observations, such as growth kinetics, acidification ability and EHEC inhibitory potential were supported by the proteomic results, demonstrating significant differences in protein expression in LAB: (i) due to the presence of the pathogen and (ii) according to the growth phase analyzed. Most of the identified proteins belonged to carbohydrate/amino acid metabolism, energy production, transcription/translation, and cell division. These results contribute to the knowledge of competition strategies used by during its co-culture with EHEC setting new perspectives for the use of LAB to control this pathogen in meat.
人感染肠出血性大肠杆菌（EHEC）是通过摄入受污染的食物，如牛奶、蔬菜制品、水性饮料，尤其是碎肉。事实上，EHEC是一种威胁公共卫生和肉类行业的病原体。通过一种简单快速的方法，并分析基于肉类培养基中共培养物（乳酸菌-EHEC）的生长动力学，评估了不同乳酸菌（LAB）菌株在基于肉类的培养基中控制EHEC的潜力。共培养物中LAB对EHEC的活性表现出不同的抑制作用。虽然LAB能够控制EHEC，但产生的酸和细菌素都不是抑制作用的原因。产细菌素的CRL35表现出最高的抑制活性之一。采用蛋白质组学方法评估LAB和EHEC之间的细菌相互作用和拮抗机制。蛋白质组学结果支持了生长动力学、酸化能力和EHEC抑制潜力等生理学观察结果，表明LAB中蛋白质表达存在显著差异：（i）由于病原体的存在，以及（ii）根据所分析的生长阶段。大多数鉴定出的蛋白质属于碳水化合物/氨基酸代谢、能量产生、转录/翻译和细胞分裂。这些结果有助于了解LAB在与EHEC共培养过程中使用的竞争策略，为利用LAB控制肉类中的这种病原体开辟了新的前景。
