World Journal of Microbiology and Biotechnology ( IF 4.0 ) Pub Date : 2021-07-30 , DOI: 10.1007/s11274-021-03096-1 Aida Aitzhanova 1, 2 , Yelena Oleinikova 2 , Jérôme Mounier 3 , Nolwenn Hymery 3 , Marcia Leyva Salas 3 , Alma Amangeldi 2 , Margarita Saubenova 2 , Mereke Alimzhanova 1, 2 , Kazhybek Ashimuly 2 , Amankeldy Sadanov 2
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Antifungal and antibacterial activities of twenty-six combinations of lactic acid bacteria, propionibacteria, acetic acid bacteria and dairy yeasts inoculated in whey and milk were investigated. Associations including acetic acid bacteria were shown to suppress growth of the opportunistic yeast Candida albicans in well-diffusion assays. The protective effect of milk fermented with the two most promising consortia was confirmed in Caco-2 cell culture infected with C. albicans. Indeed, these fermented milks, after heat-treatment or not, suppressed lactate dehydrogenase release after 48 h while significant increase in LDH release was observed in the positive control (C. albicans alone) and with fermented milk obtained using commercial yogurt starter cultures. The analysis of volatile compounds in the cell-free supernatant using solid phase microextraction (SPME) coupled to gas chromatography–mass spectrometry (GC–MS) showed accumulation of significant amount of acetic acid by the consortium composed of Lactobacillus delbrueckii 5, Lactobacillus gallinarum 1, Lentilactobacillus parabuchneri 3, Lacticaseibacillus paracasei 33-4, Acetobacter syzygii 2 and Kluyveromyces marxianus 19, which corresponded to the zone of partial inhibition of C. albicans growth during well-diffusion assays. Interestingly, another part of anti-Candida activity, yielding small and transparent inhibition zones, was linked with the consortium cell fraction. This study showed a correlation between anti-Candida activity and the presence of acetic acid bacteria in dairy associations as well as a significant effect of two dairy associations against C. albicans in a Caco-2 cell model. These two associations may be promising consortia for developing functional dairy products with antagonistic action against candidiasis agents.
Graphic abstract
中文翻译：
有针对性地控制机会性念珠菌的乳制品协会
研究了接种在乳清和牛奶中的 26 种乳酸菌、丙酸杆菌、乙酸菌和乳酵母菌的抗真菌和抗菌活性。在良好的扩散试验中，包括醋酸菌在内的关联被证明可以抑制机会性酵母白色念珠菌的生长。在感染白色念珠菌的Caco-2 细胞培养物中证实了用两种最有希望的财团发酵的牛奶的保护作用。事实上，这些发酵乳，无论是否经过热处理，都在 48 小时后抑制了乳酸脱氢酶的释放，而在阳性对照中观察到 LDH 释放显着增加（白色念珠菌）单独）和使用商业酸奶发酵剂培养物获得的发酵乳。使用固相微萃取 (SPME) 与气相色谱-质谱联用 (GC-MS) 联用对无细胞上清液中的挥发性化合物进行分析表明，由德氏乳杆菌5和鸡乳杆菌1组成的聚生体积累了大量乙酸, Lentilactobacillus parabuchneri 3 , Lacticaseibacillus paracasei 33-4 , Acetobacter syzygii 2 和Kluyveromyces marxianus 19, 对应于白色念珠菌的部分抑制区良好扩散试验期间的生长。有趣的是，产生小的透明抑制区的抗念珠菌活性的另一部分与聚生体细胞部分有关。该研究显示了抗念珠菌活性与乳制品协会中醋酸菌的存在之间的相关性，以及两种乳制品协会在 Caco-2 细胞模型中对白色念珠菌的显着影响。这两个协会可能是开发具有拮抗念珠菌病作用的功能性乳制品的有希望的联盟。
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