Effect of phosphoproteins on intracellular calcification of bacteria

In vitro model of bacterial biofilm mineralization in complex humid environments: a proof of concept study

Background

Bacteria in physiological environments can generate mineralizing biofilms, which are associated with diseases like periodontitis or kidney stones. Modelling complex environments presents a challenge for the study of mineralization in biofilms. Here, we developed an experimental setup which could be applied to study the fundamental principles behind biofilm mineralization on rigid substrates, using a model organism and in a tailored bioreactor that mimics a humid environment. We developed a simple yet effective method to produce rigid specimens with the desired shape.

Materials and Methods

To simulate humid growth conditions, rigid specimens were conditioned with human saliva, inoculated with the chosen model bacterial strain and placed in a chamber with continuous drop-wise supply of nutritious media. The preconditioning stage did not affect significantly the bacteria proliferation, but considering this option was instrumental to future evolutions of the model, where saliva could be substituted with other substances (e.g., urine, plasma or antimicrobial solutions). Two different growth media were used: a control medium with nutritious substances and a mineralizing medium consisting in control medium supplemented with mineral precursors. Both the specimen shape and the bioreactor designs resulted from an optimization process thoroughly documented in this work. As a proof of concept, we showed that it is possible to locate the bacteria and minerals using confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM).

Results

We achieved an in vitro model representative of the conditions of growth and mineralization of biofilms in humid environments on a rigid substrate: something between the traditional solid-air and solid-liquid interface models.

Conclusion

Such model will be useful to understand fundamental mechanisms happening in complex environments.

Unveiling chemical responses in the kombucha-based fermentation of black tea, banana flower, and grape juice: LC-ESIMS, GNPS, MS-DIAL, and MS-FINDER-assisted chemical characterization

The lack of studies evaluating the chemical responses of kombucha microorganisms when exposed to plants is notable in the literature. Therefore, this work investigates the chemical behaviour of 7-, 14- and 21 day-fermentation of kombucha derived from three extracts obtained from banana inflorescence, black tea, and grape juice. After the acquisition of UPLC-ESI-MS data, GNPS molecular networking, MS-Dial, and MS-Finder were used to chemically characterize the samples. The microbial chemical responses were enzymatic hydrolysis, oxidation, and biosynthesis. The biosynthesis was different among the kombucha samples. In fermented black tea, gallic and dihydrosinapic acids were found as hydrolysis products alongside a sugar-derived product namely 7-(α-D-glucopyranosyloxy)-2,3,4,5,6-pentahydroxyheptanoic acid. The sphingolipids, safingol and cedefingol alongside capryloyl glycine and palmitoyl proline were identified. In fermented grapes, sugar degradation and chemical transformation products were detected together with three cell membrane hopanoids characterized as hydroxybacteriohopanetetrol cyclitol ether, (Δ6 or Δ11)-hydroxybacteriohopanetetrol cyclitol ether, and methyl (Δ6 or Δ11)-hydroxybacteriohopanetetrol cyclitol. The fermented banana blossom showed the presence of methyl (Δ6 or Δ11)-hydroxybacteriohopanetetrol cyclitol together with sphingofungin B, sphinganine and other fatty acid derivatives. Parts of these samples were tested for their inhibition against α-glucosidase and their antioxidant effects. Except for the 14-day fermented extracts, other black tea extracts showed significant inhibition of α-glucosidase ranging from 42.5 to 42.8%. A 14-day fermented extract of the banana blossom infusion showed an inhibition of 29.1%, while grape samples were less active than acarbose. The 21-day fermented black tea extract showed moderate antioxidant properties on a DPPH-based model with an EC50 of 5.29 ± 0.10 μg mL-1, while the other extracts were weakly active (EC50 between 80.76 and 168.12 μg mL-1).