表面展示新城疫病毒部分F蛋白的重组干酪乳杆菌的构建及其免疫原性

本研究旨在构建重组干酪乳杆菌pLA-Newcastlediseasevirus (NDV)-F/Lactobacillus casei,获得表达产物,并探讨其免疫效果。利用PCR扩增携带部分主要抗原表位的NDV F基因,与穿梭质粒pLA连接转化至大肠杆菌BL21 (DE3)中,筛选阳性重组质粒,将其电转化至干酪乳杆菌中,构建重组干酪乳杆菌pLA-NDV-F/L. casei,应用PCR鉴定阳性菌株,Western blotting鉴定重组菌反应原性,间接免疫荧光、流式细胞术和激光共聚焦检测蛋白表达情况。试验选用14日龄雏鸡,各组免疫方式为口服+滴鼻。设立pLA-NDV-F/L. casei两次免疫组和三次免疫组、弱毒疫苗组、 pLA/L.casei、未攻毒PBS组和攻毒PBS组。间接ELISA方法检测雏鸡血清IgG、肠道、鼻腔、肺脏中sIgA抗体效价,评价试验组雏鸡攻毒保护率。结果表明,有94.10%的重组菌表达了F蛋白,且高效表达在干酪乳杆菌细胞表面,蛋白大小为62kDa,并能与抗NDV阳性血清特异性结合。各免疫组anti-F IgG和s Ig A抗体水平显著高于对照组,p LA-NDV-F/L. casei三次免疫组抗体持续时间比两次免疫组延长28 d,抗体峰值没有显著差异。免疫pLA-NDV-F/L. casei三次、两次、弱毒疫苗、pLA/L. casei和PBS的攻击保护率分别为80%、80%、90%、0%和0%。因此,利用干酪乳杆菌表达体系成功表达了携带部分抗原表位的NDVF基因,具备良好的反应原性和免疫原性,可诱导机体产生保护性免疫应答。     

Influence of oligosaccharides on the viability and membrane properties of Lactobacillus reuteri TMW1.106 during freeze-drying

Freeze-drying is a process commonly used in starter culture preparation. To improve the survival rate of bacteria during the process, cryoprotectives are usually added before freezing. This study investigated the influence of the addition of sucrose, fructo-oligosaccharides (FOS), inulin and skim milk on the viability and membrane integrity of Lactobacillus reuteri TMW1.106 during freezing, freeze-drying and storage. The effect of drying adjuncts on survival was correlated to their interaction with bacterial membrane by determination of the parameters membrane fluidity and membrane lateral pressure. Sucrose, FOS and skim milk significantly enhanced survival of exponential-phase cells of L. reuteri during freeze-drying. Cellular viability during storage of exponential-phase cells remained highest for cells dried in the presence of skim milk and inulin. Membranes of these cells were completely permeabilized after freeze-drying. The application of FOS significantly improved survival of stationary phase cells of L. reuteri TMW1.106 after freeze-drying and storage. This increased viability of L. reuteri TMW1.106 in the presence of FOS correlated to improved membrane integrity. Fructo-oligosaccharides and fructans, but not gluco-oligosaccharides interacted with membrane vesicles prepared from L. reuteri TMW1.106 as indicated by increased membrane lateral pressure in the presence of FOS and fructans. Increased membrane integrity of stationary phase L. reuteri TMW1.106 was attributed to direct interactions between FOS and the membrane which leads to increased membrane fluidity and thus improved stability of the membrane during and rehydration.     

Structure of a neutral exopolysaccharide produced by Lactobacillus delbrueckii ssp. bulgaricus LBB.B26

The neutral exopolysaccharide produced by Lactobacillus delbrueckii ssp. bulgaricus LBB.B26 in skimmed milk was found to be composed of d-glucose and d-galactose in a molar ratio of 2:3. Linkage analysis and 1D/2D NMR ((1)H and (13)C) studies performed on the native polysaccharide, and on an oligosaccharide obtained from a partial acid hydrolysate of the native polysaccharide, showed the polysaccharide to consist of branched pentasaccharide repeating units with the following structure. [structure: see text]     

Production of yoghurt with mild taste by a Lactobacillus delbrueckii subsp. bulgaricus mutant with altered proteolytic properties

In this communication, we describe the isolation of a Lactobacillus delbrueckii subsp. bulgaricus 92063 mutant strain named pH-P11, which differed from the parent strain by low proteolytic activity and altered regulation of expression of lacZ in the presence of glucose or lactose. In the presence of lactose, beta-galactosidase activity was approximately twice as high in pH-P11 than in the wild type. pH-P11 exhibited protosymbiosis together with Streptococcus thermophilus. Yoghurt produced with pH-P11 was characterized by low acidity and little post-acidification during storage. The organoleptic properties (absence of bitterness and other off-flavors, weak sourness, and clear yoghurt taste) were those of a typical "yoghurt mild". This mild flavor was achieved at rather high cell counts of lactobacilli even at the end of shelf-life. High cell counts in conjunction with high beta-galactosidase activity make pH-P11 an interesting strain for application in yoghurt especially designed for consumers with lactose malabsorption. In contrast to "yoghurt mild", which is predominantly produced with Lactobacillus acidophilus together with Streptococcus thermophilus, the product obtained by fermentation with pH-P11 and Streptococcus thermophilus concurs with international standards for yoghurt. During frequent sub-culturing, strain pH-P11, which is supposed to differ from the wild type by one or a few so-far-not-characterized mutations, showed sufficient stability for application in industrial production.     

哺乳期需氧菌性阴道炎患者定期补充乳杆菌的疗效

目的分析在有效抗炎基础上定期补充乳杆菌活菌胶囊对哺乳期需氧菌性阴道炎患者的疗效及对远期复发率的影响。方法选择2019年4月至2020年3月于大连市妇女儿童医疗中心(集团)行产后42 d检查时发现的需氧菌性阴道炎患者共120例,按照随机自愿原则将所选患者分为观察组及对照组,各60例。全部患者均使用红核妇洁洗液及克林霉素磷酸酯阴道凝胶抗炎治疗7 d,观察组患者于第8天开始给予阴道用乳杆菌活菌胶囊每日睡前上药1粒,治疗10 d,停药后1周对两组患者进行临床疗效评估并了解不良反应发生情况。于首次治疗结束后第3个月及第6个月进行定期随诊,了解两组患者阴道炎的复发情况。且观察组患者于治疗后第3个月随诊结束后再次给予阴道用乳杆菌活菌胶囊补充上药1疗程。记录并比较两组患者治疗前、治疗后1周、治疗后第3个月及第6个月阴道pH值及H₂O₂情况。结果两组患者治疗期间均未发生明显不良反应。治疗后1周观察组患者治愈率(66.7%)显著高于对照组(36.7%),差异有统计学意义(P<0.05);观察组总有效率(95.0%)与对照组(86.7%)比较差异无统计学意义(P>0.05)。观察组治疗后第3个月复发率(5.0%)及第6个月复发率(11.7%)均明显低于同时段对照组(30.0%,56.7%),差异均有统计学意义(均P<0.05)。治疗后1周观察组患者阴道pH值正常率(95.0%)与对照组(86.7%)比较,差异无统计学意义(P>0.05),但观察组H₂O₂正常率(91.7%)明显高于对照组(63.3%),差异有统计学意义(P<0.05)。治疗后第3个月及第6个月观察组患者阴道pH值正常率(90.0%,85.0%)及H₂O₂正常率(86.7%,81.7%)均明显高于同时段对照组(53.3%、28.3%;45.0%、21.7%),差异均有统计学意义(均P<0.05)。结论在有效抗炎治疗基础上定期给予阴道用乳杆菌活菌胶囊补充治疗,能明显提高哺乳期需氧菌性阴道炎患者的治愈率,改善阴道pH值及H₂O₂情况,从而促进阴道微生态平衡,降低其复发率,值得临床应用。     

干酪乳杆菌arat基因的敲除及其对苯乳酸合成代谢的影响

苯乳酸（PLA）作为一种新型的广谱抑菌物质,在食品行业具有巨大的发展潜力,作为乳酸菌的天然代谢产物之一,对其代谢机理的研究具有非常重要的意义。通过CRISPR/Cas9基因编辑系统对一株干酪乳杆菌（Lactobacillus casei）1.8727的芳香族氨基转移酶基因arat进行敲除,得到一株arat缺失菌株（L. casei）1.8727Δarat。通过HPLC方法分析其代谢产物,发现发酵72 h时,PLA产量比出发菌株提高约66.7%,而苯丙氨酸（Phe）比出发菌株提高约57.8%。首次在L. casei 1.8727中成功应用基因编辑手段敲除了arat基因,研究表明该菌株具有自身合成代谢Phe的能力,arat作为PLA代谢途径的关键酶基因,其缺失并未使PLA产量下调,而是促进了PLA与Phe的合成代谢,证明干酪乳杆菌中可能存在其他的代偿途径,arat基因缺失所造成的代谢流的改变最终造成PLA与Phe产量的提高,同时PLA的合成代谢可能涉及多个基因的参与,是一个复杂的代谢网络。研究结果对于深入研究PLA的合成代谢机制具有重要意义,为后续PLA合成代谢途径提供了新的思路及方法。     

Amelioration of regulatory T cells by Lactobacillus delbrueckii and Lactobacillus rhamnosus in pristane-induced lupus mice model

Regulatory T cells (Tregs) play an indispensable role in the control of immune responses and induction of peripheral tolerance. Dysregulation of Tregs is involved in the pathogenesis of systemic lupus erythematosus (SLE). Tolerogenic probiotics have shown beneficial effects in the control of autoimmune diseases. We evaluated the prophylactic and therapeutic effects of Lactobacillus delbrueckii and Lactobacillus rhamnosus on Tregs and their related molecules in pristane-induced lupus mice model. Fifty-four female BALB/c mice (3–5 weeks) were randomly divided into nine groups. Lupus was induced in all groups using pristane. Prophylactic groups were treated from Day 0 (at the time of pristane injection) and treatment groups were treated 2 months later with L. rhamnosus, L. delbrueckii, mix of both probiotics, and prednisolone. One group was considered as SLE-induced control group without any treatment. Presence of antinuclear antibodies (ANA), antidouble-stranded DNA (anti-dsDNA), antiribonucleoprotein (anti-RNP), proteinuria, and serum level of creatinine, urea, the expression of forkhead box P3 (Foxp3), interleukin 6 (IL-6), IL-10, transforming growth factor β, and the number of Tregs were determined. SLE induction by pristane led to the formation of lipogranuloma, presence of ANA, anti-dsDNA, and anti-RNP. Probiotics consumption decreased the level of lipogranuloma, ANA, and anti-dsDNA. In addition, in probiotics receiving groups, Tregs and the expression level of Foxp3 increased, while IL-6 decreased. The effect of probiotics in the prophylactic group was more prominent. The results may indicate the effectiveness of L. delbrueckii and L. rhamnosus in the enhancement of Tregs and the decrease of inflammatory cytokines and disease severity in SLE-induced mice.     

乳杆菌在模拟肉制品条件下结合苯并芘的效果

【背景】乳杆菌对众多致癌物具有吸附作用,但关于乳杆菌结合吸附苯并芘特性的研究并不多。【目的】探讨戊糖乳杆菌(Lactobacillus pentosus) ML32和植物乳杆菌(Lactobacillus plantarum)121对加工肉制品中苯并芘的吸附能力与吸附机制。【方法】基于HPLC检测菌体对不同模拟加工处理方式肉品中的苯并芘的吸附率。【结果】植物乳杆菌121和戊糖乳杆菌ML32对模拟油炸、烟熏或烧烤方式处理肉中苯并芘的吸附率均在30%以上。菌株121对直接烟熏肉中的苯并芘吸附率为41.21%,直接油炸肉中吸附率为38.71%,直接烧烤肉中吸附率为37.51%;菌株ML32对间接烟熏肉中的苯并芘吸附率为40.02%,间接烧烤肉中吸附率为38.01%。植物乳杆菌121适合于去除高温长时间加工肉中的苯并芘,戊糖乳杆菌ML32则相反。另外,乳杆菌细胞壁中的肽聚糖或许在吸附过程中发挥了主要作用。【结论】两株乳杆菌121和ML32具有吸附某些加工肉制品中苯并芘的效果,或许可以作为一种方法用于消除某些肉制品中因苯并芘过量带来的风险。