Antimutagenic effects of diethyldithiocarbamate towards maleic hydrazide- and N-nitrosodiethylamine-induced mutagenicity in theTradescantia mutagenicity assay

InTradescantia, clone 4430, diethyldithiocarbamate (DEDTC) markedly decreased the frequency of somatic mutations induced by maleic hydrazide (MH) and N-nitrosodiethylamine (NDEA). In contrast, DEDTC had no such effect on N-methyl-N-nitrosourea-induced mutagenesis. The putative degradation and conversion products of MH (maleic acid diamide, succinic acid, maleic acid, lactic acid and hydrazine) exhibited no mutagenic activity in theTradescantia mutagenicity assay.     

DNA-repair genes and vitamin E in the prevention of <Emphasis Type="Italic">N</Emphasis>-nitrosodiethylamine mutagenicity

Nitrosamines are stable compounds, biologically and chemically inert unless activated. In biological systems, N-nitrosodiethylamine (NDEA) can be activated by a variety of enzymes, leading to aldehydes and/or intermediates which are themselves alkylating agents. Additionally, it has been shown that NDEA causes reactive oxygen species (ROS) production and induces mutagenicity. The cell defense seeks to neutralize ROS that escape the primary defense mechanisms (antioxidants) by DNA-repair mechanisms. NDEA is present at low concentrations in major dietary sources, like cured meats, salami, millet flour, and dried cuttlefish, where NDEA mutagenicity has been detected. These facts lead us to evaluate vitamin E as a ROS scavenger, in Escherichia coli mutants system, against genotoxicity induced by NDEA at low concentrations under exogenous metabolic activation. Statistical analysis were performed in order to compare the effects of NDEA-induced genotoxicity (a) between the mutants and the wild-type strains, at the same metabolic activation conditions and, (b) between the same strains in the presence or in the absence of vitamin E (150 μM). The indirect evaluation of ROS production by NDEA metabolizing shows that vitamin E protects E. coli cells proficient or deficient in the DNA-repair genes from cytotoxic effects. Our results underscore the role of scavenger molecules such as vitamin E in the diet, avoiding lesions induced by NDEA at low concentrations, via ROS, that could be repaired by nucleotide excision repair and base excision repair proteins.     

Measurements of Mutagenic and Antimutagenic Activities of Bile Acids by Rec-assay

To study the carcinogenic activity of bile acids, we examined the mutagenic activity of bile acids by Rec-assay using B. subtilis H17 and M45 strains. Cholic, chenodeoxycholic, lithocholic, and glycolithocholic acids exerted much weaker mutagenicity than mitomicin C (MMC), and deoxycholic and glycodeoxycholic acids showed toxicity toward the bacteria. Most of the conjugated bile acids (glycocholic, taurocholic, and taurodexycholic acids) and their amino acid components (glycine and taurine) were neither toxic nor mutagenic. No bile acids enhanced the mutagenicity of N-methyl-N′-nitro-N-nitrosoguanidine (MNNG), but glycine enhanced both toxicity and mutagenicity of MNNG in a dose-dependent manner. On the other hand, taurine decreased the mutagenicity of MNNG, and most of the bile acids decreased the mutagenicity of MMC. Furthermore, taurocholic acids decreased toxicity and/or mutagenicity of other bile acids. These results suggested that the mutagenic and comutagenic activities of bile acids can be disregarded, but they are antimutagenic in some situations.     

Macerating Activity of endo-Polygalacturonase Produced by Saccharomyces fragilis

The effect was examined of aqueous dialyzates from 16 kinds of vegetables and fruits on the mutagenicity of some mutagens toward Salmonella typhimurium TA 100. Each dialyzate inhibited the mutagenicity of Trp-P-2, and the antimutagenicity was retained even after heating at 100°C for 20 min. Dialyzates of burdock, eggplant, spinach and apple also inhibited the mutagenicity of Trp-P-l, benzo[a]pyrene, sterigmatocystin, aflatoxin Bl, 2-(2-furyl)-3-(5-nitro-2-furyl)-acrylamide and N-methyl-N′-nitroso-N-nitrosoguanidine. The dialyzates of apple reacted with S9 mix and Trp-P-2. A Sepharose CL 6B gel filtration study of the dialyzates of apple indicated that the antimutagenic activity of these dialyzates on Trp-P-2 and AF-2 was mainly detectable in the polyphenol-rich fractions.     

Inhibited growth of common enteropathogenic bacteria in lactic-fermented cereal gruels

A natural lactic fermentation of mixtures of water and whole flour of either maize or high-tannin sorghum was obtained either before or after cooking to a weaning gruel: The preparations had a final pH of about 3.8 (range 3.67 to 4.00) and a ratio of lactic acid to acetic acid of 91 (w/w). The growth of added (about 10⁷ c.f.u./g gruel) Gram-negative intestinal pathogenic bacteria, enterotoxigenicEscherichia coli, Campylobacter jejuni, Shigella flexneri andSalmonella typhimurium, was strongly inhibited in the sour gruels, and the effect could primarily be explained by the low pH caused by the formation of lactic and acetic acids during the fermentation process. Of the added Gram-positive bacteria,Bacillus cereus andStaphylococcus aureus showed similar inhibited growth up to 7h after inoculation in the sour gruels. The strain ofStaphylococcus, however, showed only a continued reduction in growth in the fermented gruel samples, which had a viable lactic bacteria culture indicating the presence of a bacteriocin. This implies that a low pH (< 4.0) alone is not sufficient to sustain the inhibition of the growth ofStaphylococcus aureus. The survival studies were carried out at optimal temperatures for each respective enteropathogen.     

Studies on the Proteolytic Action of Dairy Lactic Acid Bacteria

In sterilized skim milk or sterilized 10% solution of dry skim milk at 120°C for 15 min, Lactobacillus bulgaricus, Lactobacillus helveticus and Streptococcus lactis were cultivated for 7 days at given temperature.

Both NCN (non casein type nitrogen) content and pH in each culture of lactic acid bacteria were rapidly decreased until 2 days after cultivation, But NCN content increased and the pH change got small after 3 days cultivation.

Caseins prepared from the cultures of these three kinds of lactic acid bacteria were examined electrophoretically. From the results of electrophoresis of these caseins, we have concluded that α-casein could be hydrolyzed by these lactic acid bacteria. And, it seemed that β-casein could not be hydrolyzed by these lactic acid bacteria.

Rennet easily hydrolyzed casein treated with L. bulgaricus and L. helveticus but hardly hydrolyzed that treated with S. lactis compared with control-casein. Caseins treated with L. bulgaricus and L. helveticus were hydrolyzed easier than control-casein.

Particle weights of caseins prepared from fermented milk by lactic acid bacteria, Streptococcus cremoris, Streptococcus lactis, Lactobacillus bulgaricus and Lactobacillus helveticus, and of hydrolyzed casein by rennet, trypsin or pepsin were measured according to the light scattering experiment.

Particle weights of various treated caseins were larger than that of raw native casein at both pH 7.0 and 12.0. And the heating caused the polymerization of casein to large particle.     

Immune Response of Mice to Orally Administered Lactic Acid Bacteria

In order to elucidate the interaction of lactic acid bacteria with the immune system, immune responses to the lactic acid bacteria, Bifidobacterium longum and Lactobacillus acidophilus, were examined in mice fed with each organism. In mice fed with B. longum for more than 8 weeks, an antibody response was detected to the cytoplasm of B. longum, but not to the cell wall. On the other hand, in mice fed with L. acidophilus for more than 6 weeks, an antibody response was detected to both the cytoplasm and cell wall of L. acidophilus. Moreover, feeding each organism for 2 weeks enhanced the proliferative response of Peyer’s patch (PP) cells to the cell fraction against which the serum antibody was detected. However, this was not found with spleen cells. These results suggest that mucosal stimulation by lactic acid bacteria may induce a systemic immune response to them.     

Antagonism Between Osmophilic Lactic Acid Bacteria and Yeasts in Brine Fermentation of Soy Sauce

Brine fermentation by osmophilic lactic acid bacteria and yeasts for long periods of time is essential to produce a good quality of shoyu (Japanese fermented soy sauce). It is well known that lactic acid fermentation by osmophilic lactic acid bacteria results in the depression of alcoholic fermentation by osmophilic yeasts, but the nature of the interaction between osmophilic lactic acid bacteria and yeasts in brine fermentation of shoyu has not been revealed. The inhibitory effect of osmophilic lactic acid bacteria on the growth of osmophilic yeasts was investigated. It was recognized that osmophilic shoyu yeasts such as Saccharomyces rouxii and Torulopsis versatilis were inhibited by a metabolite produced by osmophilic lactic acid bacteria (belonging to Pediococcus halophilus) in brine fermentation of shoyu. The primary inhibitor was considered to be acetic acid, although lactic acid was slightly inhibitory.     

Decreased Hepatic 5-HT<Subscript>1A</Subscript> Receptors During Liver Regeneration and Neoplasia in Rats

In the present study we investigated the role of 5-hydroxytryptamine (5-HT) and 5-HT_1A receptor during liver regeneration after partial hepatectomy (PH) and N-nitrosodiethylamine (NDEA) induced hepatocellular carcinoma in male Wistar rats. 5-HT content was significantly increased during liver regeneration after PH and NDEA induced hepatocellular carcinoma. Scatchard analysis using 8-OH-DPAT, a 5-HT_1A specific agonist showed a decreased receptor during liver regeneration after PH and NDEA induced hepatocellular carcinoma. 5-HT when added alone to primary hepatocyte culture did not increase DNA synthesis but was able to increase the EGF mediated DNA synthesis and inhibit the TGFβ1 mediated DNA synthesis suppression in vitro. This confirmed the co-mitogenic activity of 5-HT. 8-OH-DPAT at a concentration of 10⁻⁴ M inhibited the basal and EGF-mediated DNA synthesis in primary hepatocyte cultures. It also suppressed the TGFβ1-mediated DNA synthesis suppression. This clearly showed that activated 5-HT_1A receptor inhibited hepatocyte DNA synthesis. Our results suggest that decreased hepatic 5-HT_1A receptor function during hepatocyte regeneration and neoplasia has clinical significance in the control of cell proliferation.     

Enhancement of the mutagenicities of N-methyl-N′-nitro-N-nitrosoguanidine and N-methyl-N-nitrosourea by glucose

The mutagenicity of N-methyl-N′-nitro-N-nitrosoguanidine to Salmonella typhimurium hisG46 was enhanced by pre-incubating the chemical with bacteria in sodium phosphate buffer. Addition of glucose (to 15 mM) to the pre-incubation mixture further enhanced the mutagenicity. Pre-incubation with glucose also increased the mutagenicity of N-methyl-N-nitrosourea. Fructose, galactose, pyruvate and succinate also enhanced the mutagenicity of N-methyl-N′-nitro-N-nitrosoguanidine. The effect of glucose was observed with S. typhimurium strains hisG46, TA1975, TA1950, TA1535 and TA100.     

Mutagenicity of Intermediates Produced in the Early Stage of the Browning Reaction of Triose Reductone with Nucleic Acid Related Compounds on Bacterial Tests

Two types of reductive intermediates, linear and tricyclic forms, isolated from browning mixtures of triose reductone (TR) with guanine and its derivatives showed evident mutagenicity on Salmonella typhimurium TA 100 without S-9 mixture. The linear intermediates, N²-(3-oxo-2-hydroxypropenyl) compounds of guanine, guanosine, 2′(3′)-guanylic acid and 5′-guanylic acid were more effective than the tricyclic one, l, N²-(2-hydroxypropenylidene)guanine, though they were far less active than 4-nitroquinoline-N-oxide. No acceleration in mutagenicity was observed with Cu^{2 +} and other metal ions. The reaction mixtures of TR and nucleic acid bases were also mutagenic on TA 100. Intermediates of TR with guanine and its derivatives did not have a lethal effect in Recassays with Bacillus subtilis.     

Antimicrobial activity of lactobacilli and streptococci

Of nine strains of lactic acid bacteria commonly used as starter cultures for the dalry industry and ensiling, six (Lactobacillus bulgaricus, L. casei, L. acidophilus CH=5, L. plantarum, Streptococcus latis and Strep. taecium) had antibiotic activity. Gram-positive bacteria were more sensitive than Gram-negative bacteria to the antibiotics. The most sensitive strain of Staphylococcus aureus was used as a target micro-organism for the characterization of the antimicrobial substance. The cultures of Streptococcus faecium and L. plantarum gave the most intense antimicrobial activity. Adding CaCO₃ to the medium (to bind accumulated lactic acid) increased the antibiotic activity of the lactic acid bacteria.The authors are with the Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 41000 Zagreb, Yugoslavia.     

Effects of <Emphasis Type="Italic">Lactobacillus buchneri</Emphasis> and <Emphasis Type="Italic">Lactobacillus plantarum</Emphasis> on fermentation,aerobic stability,bacteria diversity and ruminal degradability of alfalfa silage

Silages are important feedstuffs. Homofermentative lactic acid bacterial inoculants are often used to control silage fermentation. However, some research pointed out those homofermentative lactic acid bacteria (LAB) impaired the aerobic stability of wheat, sorghum, and corn silages. Adding heterofermentative LAB can produce more acetic acid, thereby stabilizing silages during aerobic exposure. Alfalfa is difficult to ensile. The present work was to study the effects of L. buchneri (heterofermentative LAB), alone or in combination with L. plantarum (homofermentative LAB) on the fermentation, aerobic stability, bacteria diversity and ruminal degradability of alfalfa silage. After 90 days ensiling, the pH, NH₃-N/TN, butyric acid content and molds counts of control were the highest. The inoculated silages had more lactic acid, acetic acid content and more lactic acid bacteria than the control. Inoculating LAB inhibited harmful microorganisms, such as Enterobacterium and Klebsiella pneumoniae. The L. buchneri + L. plantarum-inoculated silage had more acetic acid and less yeasts than other three treatments (P < 0.05), and lower NH₃-N/TN than control (P < 0.05). The CO₂ production of L. buchneri + L. plantarum-inoculated silage was less than that of L. plantarum-inoculated silage (P < 0.05). Inoculating LAB in alfalfa silages can decrease pH, increase the production of lactic and acetic acids, reduce the number of yeasts and molds, and inhibit Enterobacterium and K. pneumoniae. Inoculating with L. buchneri or L. buchneri + L. plantarum can improve aerobic stability of alfalfa silages. A combination of L. buchneri and L. plantarum is preferable because it enhanced alfalfa silage quality and aerobic stability.     

Vaginal lactic acid bacteria in the mare: evaluation of the probiotic potential of native Lactobacillus spp. and Enterococcus spp. strains

Lactic acid bacteria (LAB) are important members of the human vaginal microbiota and their presence is considered beneficial. However, little is known about native vaginal bacteria in other animal species such as the horse. The aim of this work was to quantify the vaginal lactic acid bacteria and lactobacilli of mares and to establish if selected equine vaginal lactic acid bacteria, particularly Lactobacillus and Enterococcus spp. strains, could exhibit potential as probiotics. The vaginal lactic acid bacteria and lactobacilli of 26 mares were quantified by plate counts. Five strains (three Lactobacillus spp. and two Enterococcus spp.) were characterised and adhesion to vaginal epithelial cells, antimicrobial activity and ability to form biofilms were evaluated. Lactic acid bacteria were recovered from the 26 samples and lactobacilli counts were detected in 18 out of 26 mares (69%). Probiotic properties tested in this study varied among the isolates and showed promising features for their use as equine probiotics.     

生长猪结肠乳酸菌菌群的昼夜节律性变化

【目的】本文旨在研究生长猪在24 h内结肠乳酸菌的多样性变化、丰富度变化与节律性变化。【方法】选取6头装有结肠瘘管的“杜×长×大”三元杂交生长猪,于清晨6:00开始,每隔3 h连续采集一天内生长猪的结肠食糜,提取DNA,用乳酸菌特异性引物进行高通量测序,在属和种水平上分析结肠乳酸菌菌群丰度与节律性变化。【结果】生长猪结肠乳酸菌在24 h内Chao1和Simpson指数发生显著性变化(P<0.05);属水平上Lactobacillus相对丰度最高,一天内在6:00时相对丰度最低,为94.15%,18:00时相对丰度最高,为97.46%;种水平上Lactobacillus johnsonii相对丰度最高,一天内在3:00时相对丰度最低,为47.66%,18:00时相对丰度最高,为71.59%,Lactobacillus reuteri丰度次之。生长猪结肠乳酸菌中46个核心OTU具有节律性,均为Lactobacillus;而在种水平上Lactobacillus gasseri、Lactobacillus johnsonii、Lactobacillus sp. KC45a和Lactobacillus reuteri显现出节律性(P<0.05)。【结论】生长猪结肠乳酸菌在24 h内多样性发生显著性变化,在种水平上显现出节律性,丰富了我们对猪肠道微生物昼夜节律的了解。     

The Effects of Dietary Ferric Iron and Iron Deprivation on the Bacterial Composition of the Mouse Intestine

The influence of dietary ferric iron on the intestinal microbiota of mice was investigated with a view to promoting benign lactic acid bacteria (which have minimal iron requirements) in order to enhance colonization-resistance potential. Three groups of eight mice received a diet differing only in iron content, for a period of 12 weeks. Dietary iron deprivation resulted in overall increased small intestinal bacterial populations, including lactic acid bacteria, but these differences were generally not significant (p > 0.05). With the exception of coliforms, all examined bacterial groups (anaerobes, micro-aerophiles, lactobacilli, and enterococci) were significantly (p < 0.05) elevated in the colons of iron-deprived mice. The relatively low numbers of total anaerobes in the colons of iron-replete and iron-overloaded mice suggested that, as well as promotion of bacteria under iron-deprived condition, provision of ferric iron suppressed bacteria, probably by oxidation of normally reduced environments. Received: 13 October 2000 / Accepted: 20 December 2000     

Content of N-Nitroso Compounds and Mutagenicity in 35 Japanese Foods after Treating with Nitrite

Various Japanese foods were treated with 22 mm nitrite at pH 3 for 1 hr at 37°C. Ethyl acetate extracts of the nitrosation mixtures were examined for their total NC content and mutagenicity to Salmonella typhimurium TA 100 to search for foods which formed a considerable amount of N-nitroso compounds (NCs) but showed no mutagenicity.

Most of the foods (32/35) formed NCs at levels in the range of 22–4758 μmol N-NO/kg after the nitrite treatment. Among these foods, fermented products had a high level of NCs (mean = 952 μmol N-NO/kg), vegetables, cereals and fruits had a moderate level of NCs (mean = 225 μmol N-NO/kg), and meat and fish had a low level of NCs (mean = 99 μmol N-NO/kg). Only five kinds of food, i.e., soy sauce, salted Chinese cabbage, cabbage, Japanese radish and sausage, showed mutagenicity to Salmonella typhimurium TA 100. These results imply that considerably large amounts of various precursors of non-mutagenic NCs are present in foods, especially in some fermented products and citrus fruits.     

发酵乳杆菌CSC-19胞外粗多糖提取物抑制单核细胞增生李斯特菌生物被膜形成能力的研究

【目的】筛选能有效抑制单核细胞增生李斯特菌(Listeria monocytogenes,LM)形成生物被膜的乳酸菌,分析其活性成分并进行功能表征。【方法】采用结晶紫染色法筛选抑制LM形成生物被膜的不同乳酸菌提取物;通过酸中和、蛋白酶处理及热处理,推测抑制生物被膜活性物质以胞外多糖(extracellular crude polysaccharide,ECP)为主;乙醇沉淀法提取目标乳酸菌分离株胞外粗多糖,分析其抑制生物被膜形成活性和对LM生长的影响;运用激光共聚焦扫描显微镜(laser confocal scanning microscopy,LCSM)和扫描电子显微镜(scanning electron microscopy,SEM)观察胞外粗多糖对生物被膜细胞形态和结构的影响。【结果】发酵乳杆菌CSC-19发酵上清液对1516-2LM生物被膜的抑制率为81.7%;经热和蛋白酶处理后,发酵上清抑制生物被膜形成的活性未发生显著变化(P>0.05),表明发酵上清液中抑制生物被膜形成的物质可能为胞外多糖;在不抑制LM生长的条件下所提取的胞外粗多糖抑制生物被膜形成能力具有浓度依赖性。激光共聚焦扫描显微镜和扫描电子显微镜结果显示,胞外粗多糖显著抑制了生物被膜的形成能力,生物被膜三维、有组织的蜂窝状结构被破坏,仅有少量的粘附细胞分散于细胞爬片表面。【结论】发酵乳杆菌CSC-19胞外粗多糖能有效抑制LM生物被膜的形成,有望应用于高效防控该菌污染食品。     

Structural analysis and biochemical properties of laccase enzymes from two Pediococcus species

Prokaryotic laccases are emergent biocatalysts. However, they have not been broadly found and characterized in bacterial organisms, especially in lactic acid bacteria. Recently, a prokaryotic laccase from the lactic acid bacterium Pediococcus acidilactici 5930, which can degrade biogenic amines, was discovered. Thus, our study aimed to shed light on laccases from lactic acid bacteria focusing on two Pediococcus laccases, P. acidilactici 5930 and Pediococcus pentosaceus 4816, which have provided valuable information on their biochemical activities on redox mediators and biogenic amines. Both laccases are able to oxidize canonical substrates as ABTS, ferrocyanide and 2,6-DMP, and non-conventional substrates as biogenic amines. With ABTS as a substrate, they prefer an acidic environment and show sigmoidal kinetic activity, and are rather thermostable. Moreover, this study has provided the first structural view of two lactic acid bacteria laccases, revealing new structural features not seen before in other well-studied laccases, but which seem characteristic for this group of bacteria. We believe that understanding the role of laccases in lactic acid bacteria will have an impact on their biotechnological applications and provide a framework for the development of engineered lactic acid bacteria with enhanced properties.     

The molecular and phenotypic characterization of fructophilic lactic acid bacteria isolated from the guts of <Emphasis Type="Italic">Apis mellifera</Emphasis> L. derived from a Polish apiary

This paper describes taxonomic position, phylogeny, and phenotypic properties of 14 lactic acid bacteria (LAB) originating from an Apis mellifera guts. Based on the 16S rDNA and recA gene sequence analyses, 12 lactic acid bacteria were assigned to Lactobacillus kunkeei and two others were classified as Fructobacillus fructosus. Biochemically, all isolated lactic acid bacteria showed typical fructophilic features and under anaerobic conditions grew well on fructose, but poorly on glucose. Fast growth of bacteria on glucose was noted in the presence of oxygen or fructose as external electron acceptors. The residents of honeybee guts were classified as heterofermentative lactic acid bacteria. From glucose, they produced almost equimolar amounts of lactic acid, acetic acid, and trace amounts of ethanol. Furthermore, they inhibited the growth of the major honeybee pathogen, Paenibacillus larvae, meaning that the LAB studied may have the health-conferring properties of probiotics.