Imre Alexandra, Kovács Renátó, Pázmándi Kitti, Nemes Dániel, Jakab Ágnes, Fekete Tünde, Rácz Hanna Viktória, Dóczi Ilona, Bácskay Ildikó, Gácser Attila, Kovács Károly, Majoros László, Farkas Zoltán, Pócsi István, Pfliegler Walter P
Department of Molecular Biotechnology and Microbiology, University of Debrecen, Egyetem tér 1., H4032 Debrecen, Hungary.
Kálmán Laki Doctoral School of Biomedical and Clinical Sciences, University of Debrecen, Egyetem tér 1., H4032 Debrecen, Hungary.
J Fungi (Basel). 2021 Sep 11;7(9):746. doi: 10.3390/jof7090746.
yeast probiotics () have long been applied in the treatment of several gastrointestinal conditions. Despite their widespread use, they are rare opportunistic pathogens responsible for a high proportion of mycosis cases. The potential virulence attributes of as well as its interactions with the human immune system have been studied, however, no information is available on how these yeasts may change due to in-host evolution. To fill this gap, we compared the general phenotypic characteristics, cell morphology, virulence factors, epithelial and immunological interactions, and pathogenicity of four probiotic product samples, two mycosis, and eight non-mycosis samples of . We assessed the characteristics related to major steps of yeast infections. Mycosis and non-mycosis isolates both displayed novel characters when compared to the product isolates, but in the case of most virulence factors and in pathogenicity, differences were negligible or, surprisingly, the yeasts from products showed elevated levels. No isolates inflicted considerable damage to the epithelial model or bore the hallmarks of immune evasion. Our results show that strains in probiotic products possess characteristics that enable them to act as pathogens upon permissive conditions, and their entry into the bloodstream is not due to active mechanisms but depends on the host. Survival in the host is dependent on yeast phenotypic characteristics which may change in many ways once they start evolving in the host. These facts call attention to the shortcomings of virulence phenotyping in yeast research, and the need for a more thorough assessment of probiotic use.
酵母益生菌长期以来一直应用于多种胃肠道疾病的治疗。尽管它们被广泛使用，但它们是罕见的机会致病菌，在许多真菌病病例中占很大比例。人们已经对其潜在的毒力特性以及它与人类免疫系统的相互作用进行了研究，然而，关于这些酵母如何因宿主体内进化而发生变化的信息却尚无定论。为了填补这一空白，我们比较了四种益生菌产品样本、两种真菌病样本和八种非真菌病样本的一般表型特征、细胞形态、毒力因子、上皮和免疫相互作用以及致病性。我们评估了与酵母感染主要步骤相关的特征。与产品分离株相比，真菌病和非真菌病分离株均表现出新颖的特征，但在大多数毒力因子和致病性方面，差异可以忽略不计，或者令人惊讶的是，产品中的酵母表现出更高的水平。没有分离株对上皮模型造成相当大的损害或具有免疫逃逸的特征。我们的结果表明，益生菌产品中的菌株具有使其在适宜条件下起病原体作用的特征，它们进入血液不是由于主动机制，而是取决于宿主。在宿主体内的存活取决于酵母的表型特征，一旦它们在宿主体内开始进化，这些特征可能会以多种方式发生变化。这些事实提醒人们注意酵母研究中毒力表型分析的不足，以及对益生菌使用进行更全面评估的必要性。
