Tomičić Ružica, Tomičić Zorica, Raspor Peter
Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia.
Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia.
Folia Microbiol (Praha). 2022 Jun;67(3):507-515. doi: 10.1007/s12223-022-00956-7. Epub 2022 Feb 15.
Systemic infections caused by pathogenic Candida species pose a significant threat to public health in the past decades due to increasing resistance to existing antifungal drugs. Given this scenario, probiotics have been suggested as an alternative approach for managing Candida infections. Hence, the purpose of this study was to evaluate whether probiotic yeast Saccharomyces boulardii co-aggregate with Candida spp. as well as to determine their auto-aggregation ability in dependence on temperature (28 °C, 37 °C, 42 °C) and pH (4.5, 7.0, 8.5) after 5 h and 24 h. Our results revealed that the aggregation of tested yeasts was lower in the first 5 h but increased significantly after 24 h. All strains were able to auto-aggregate in different degrees ranging from 47.46 to 95.95% assessed at 24 h of incubation. Among them the highest auto-aggregation values had C. albicans and C. krusei strains followed by probiotic strain S. boulardii, while the less were observed in C. glabrata strains. In addition, co-aggregation between probiotic and Candida strains was strain-specific. It was evident that S. boulardii significantly inhibited the aggregation of C. albicans ATCC 10261, C. krusei ATCC 6258, and C. glabrata ZIM 2369. However, in C. glabrata ZIM 2382, the aggregation was even enhanced. Temperature and pH also affected the ability to aggregate in a different way only after 5 h of incubation, with the highest cell aggregation evidenced at temperature 37 °C in most cases and pH 4.5. These findings may be of importance when trying to establish probiotic use against pathogenic Candida species.
在过去几十年中，致病性念珠菌属引起的全身感染由于对现有抗真菌药物的耐药性增加，对公众健康构成了重大威胁。鉴于这种情况，益生菌已被建议作为管理念珠菌感染的替代方法。因此，本研究的目的是评估益生菌酵母布拉氏酵母菌是否与念珠菌属共聚集，以及确定它们在5小时和24小时后，依赖于温度（28°C、37°C、42°C）和pH值（4.5、7.0、8.5）的自聚集能力。我们的结果显示，受试酵母的聚集在前5小时较低，但在24小时后显著增加。在培养24小时时评估，所有菌株都能够以47.46%至95.95%的不同程度自聚集。其中白色念珠菌和克鲁斯念珠菌菌株的自聚集值最高，其次是益生菌菌株布拉氏酵母菌，而光滑念珠菌菌株的自聚集值较低。此外，益生菌和念珠菌菌株之间的共聚集具有菌株特异性。很明显，布拉氏酵母菌显著抑制了白色念珠菌ATCC 10261、克鲁斯念珠菌ATCC 6258和光滑念珠菌ZIM 2369的聚集。然而，在光滑念珠菌ZIM 2382中，聚集甚至增强。仅在培养5小时后，温度和pH值也以不同方式影响聚集能力，在大多数情况下，37°C和pH 4.5时细胞聚集最高。在尝试建立针对致病性念珠菌属的益生菌用途时，这些发现可能具有重要意义。
