1
|
Subbarayudu S, Namasivayam SKR, Arockiaraj J. Immunomodulation in Non-traditional Therapies for Methicillin-resistant Staphylococcus aureus (MRSA) Management. Curr Microbiol 2024; 81:346. [PMID: 39240286 DOI: 10.1007/s00284-024-03875-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2024] [Accepted: 08/26/2024] [Indexed: 09/07/2024]
Abstract
The rise of methicillin-resistant Staphylococcus aureus (MRSA) poses a significant challenge in clinical settings due to its ability to evade conventional antibiotic treatments. This overview explores the potential of immunomodulatory strategies as alternative therapeutic approaches to combat MRSA infections. Traditional antibiotics are becoming less effective, necessitating innovative solutions that harness the body's immune system to enhance pathogen clearance. Recent advancements in immunotherapy, including the use of antimicrobial peptides, phage therapy, and mechanisms of immune cells, demonstrate promise in enhancing the body's ability to clear MRSA infections. However, the exact interactions between these therapies and immunomodulation are not fully understood, underscoring the need for further research. Hence, this review aims to provide a broad overview of the current understanding of non-traditional therapeutics and their impact on immune responses, which could lead to more effective MRSA treatment strategies. Additionally, combining immunomodulatory agents with existing antibiotics may improve outcomes, particularly for immunocompromised patients or those with chronic infections. As the landscape of antibiotic resistance evolves, the development of effective immunotherapeutic strategies could play a vital role in managing MRSA infections and reducing reliance on traditional antibiotics. Future research must focus on optimizing these approaches and validating their efficacy in diverse clinical populations to address the urgent need for effective MRSA management strategies.
Collapse
Affiliation(s)
- Suthi Subbarayudu
- Toxicology and Pharmacology Laboratory, Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur, Chengalpattu District, Tamil Nadu, 603203, India
| | - S Karthick Raja Namasivayam
- Centre for Applied Research, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai, Tamil Nadu, 602105, India.
| | - Jesu Arockiaraj
- Toxicology and Pharmacology Laboratory, Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur, Chengalpattu District, Tamil Nadu, 603203, India.
| |
Collapse
|
2
|
Maione A, Imparato M, Buonanno A, Salvatore MM, Carraturo F, de Alteriis E, Guida M, Galdiero E. Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir. Foods 2024; 13:1013. [PMID: 38611319 PMCID: PMC11011881 DOI: 10.3390/foods13071013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 03/13/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
Probiotics are known for their health-promoting resources and are considered as beneficial microorganisms. The current study focuses on the isolation, and on a complete in vitro and in vivo characterization, of yeast and lactic acid bacteria acquired from traditional homemade kefir in order to assess their potentiality as probiotic candidates. In particular, the isolates Pichia kudriavzevii Y1, Lactococcus lactis subsp. hordniae LAB1 and Lactococcus lactis subsp. lactis LAB2 were subjected to in vitro characterization to evaluate their suitability as probiotics. Resistance to acid and bile salts, auto-aggregation, co-aggregation, hydrophobicity, and biofilm production capability were examined, as well as their antioxidant activity. A safety assessment was also conducted to confirm the non-pathogenic nature of the isolates, with hemolysis assay and antibiotic resistance assessment. Moreover, mortality in the invertebrate model Galleria mellonella was evaluated. Current findings showed that P. kudriavzevii exhibited estimable probiotic properties, placing them as promising candidates for functional foods. Both lactic acid bacteria isolated in this work could be classified as potential probiotics with advantageous traits, including antimicrobial activity against enteric pathogens and good adhesion ability on intestinal cells. This study revealed that homemade kefir could be a beneficial origin of different probiotic microorganisms that may enhance health and wellness.
Collapse
Affiliation(s)
- Angela Maione
- Department of Biology, University of Naples "Federico II", 80126 Naples, Italy
| | - Marianna Imparato
- Department of Biology, University of Naples "Federico II", 80126 Naples, Italy
| | - Annalisa Buonanno
- Department of Biology, University of Naples "Federico II", 80126 Naples, Italy
| | | | - Federica Carraturo
- Department of Biology, University of Naples "Federico II", 80126 Naples, Italy
| | | | - Marco Guida
- Department of Biology, University of Naples "Federico II", 80126 Naples, Italy
- BAT Center-Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples Federico II, 80055 Portici, Italy
| | - Emilia Galdiero
- Department of Biology, University of Naples "Federico II", 80126 Naples, Italy
- BAT Center-Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples Federico II, 80055 Portici, Italy
| |
Collapse
|
3
|
Li Q, Xiao M, Li N, Cai W, Zhao C, Liu B, Zeng F. Application of
Caenorhabditis elegans
in the evaluation of food nutrition: A review. EFOOD 2023. [DOI: 10.1002/efd2.68] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/15/2023] Open
Affiliation(s)
- Quancen Li
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Meifang Xiao
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Na Li
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Wenwen Cai
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Chao Zhao
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- College of Marine Sciences Fujian Agriculture and Forestry University Fuzhou China
- Engineering Research Center of Fujian Subtropical Fruit and Vegetable Processing Fujian Agriculture and Forestry University Fuzhou China
| | - Bin Liu
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- Engineering Research Center of Fujian Subtropical Fruit and Vegetable Processing Fujian Agriculture and Forestry University Fuzhou China
- National Engineering Research Center of JUNCAO Technology Fujian Agriculture and Forestry University Fuzhou China
| | - Feng Zeng
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- Engineering Research Center of Fujian Subtropical Fruit and Vegetable Processing Fujian Agriculture and Forestry University Fuzhou China
| |
Collapse
|
4
|
Tchamani Piame L, Kaktcham PM, Foko Kouam EM, Fotso Techeu UD, Ngouénam RJ, Zambou Ngoufack F. Technological characterisation and probiotic traits of yeasts isolated from Sha'a, a Cameroonian maize-based traditional fermented beverage. Heliyon 2022; 8:e10850. [PMID: 36247120 PMCID: PMC9557902 DOI: 10.1016/j.heliyon.2022.e10850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 06/12/2022] [Accepted: 09/27/2022] [Indexed: 11/23/2022] Open
Abstract
The current trend in starter selection is to combine both technological and probiotic properties to standardise and make functional artisanal fermented beverages such as Sha'a whose properties are very variable due to the lack of a known starter. The objective of this work was to study technological and probiotic properties of yeasts isolated from Sha'a sold in Bamenda, Bafoussam, Bonabérie, Dschang, Foumbot, Mbouda and Njombé (Cameroon). The isolated yeasts were studied for their ability to produce CO2 from glucose, to grow in the presence of 8% ethanol, 20% glucose and pH 3, to assimilate maltose and to produce ethanol. Then, the survival of the pre-selected isolates was assessed in simulated gastric (pH 2 and 3) and intestinal juices, followed by self-aggregation, co-aggregation, hydrophobicity, haemolysin, gelatinase, biogenic amine production, antibiotic and antifungal susceptibility, bile salt hydrolase and antiradical activity. The selected isolates were identified by sequencing the 5.8S/28S rRNA gene. From the 98 isolates obtained, 66 produced CO2 from glucose and 16 were then selected for their ability to grow in the presence of 8% ethanol, 20% glucose, pH 3 and maltose. The overall survival of isolates ranged from 4.12 ± 1.63 to 104.25 ± 0.19% (LT16) and from 0.56 ± 0.20 to 96.74 ± 1.60% (LT66) at pH 3 and pH 2 respectively. All of them have remarkable surface hydrophobicity properties. Based on principal component analysis, 5 isolates were selected as the best. However, only 3 of them, LT16 (the most promising), LT25 identified as Saccharomyces cerevisiae and LT80 as Nakaseomyces delphensis, do not produce a virulence factor. The latter can deconjugate bile salts with a maximum percentage of 60.54 ± 0.12% (LT16) and the highest inhibition of DPPH° radicals was 55.94 ± 1.14% (LT25). In summary, the yeast flora of Sha'a contains yeasts capable of fermenting and producing ethanol while producing bioactive compounds that would benefit the consumer.
Collapse
|
5
|
Sadeghi A, Ebrahimi M, Shahryari S, Kharazmi MS, Jafari SM. Food applications of probiotic yeasts; focusing on their techno-functional, postbiotic and protective capabilities. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
6
|
Fu J, Liu J, Wen X, Zhang G, Cai J, Qiao Z, An Z, Zheng J, Li L. Unique Probiotic Properties and Bioactive Metabolites of Saccharomyces boulardii. Probiotics Antimicrob Proteins 2022:10.1007/s12602-022-09953-1. [PMID: 35608794 DOI: 10.1007/s12602-022-09953-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/12/2022] [Indexed: 10/18/2022]
Abstract
Saccharomyces boulardii (S. boulardii) is a probiotic and is widely used to improve the nutritional and functional value of food. This study aimed to compare the probiotic properties of S. boulardii and Saccharomyces cerevisiae. A series of in vitro probiotic experiments was performed, including simulated gastrointestinal digestion, bile salt tolerance, hydrophobicity, self-aggregation, and antioxidant and antibacterial properties. Self-aggregation and hydrophobic properties of S. boulardii were relatively poor, but they showed high tolerance, antioxidant properties, and broad antibacterial properties. In addition, non-targeted metabolomics was used to comprehensively analyze the active metabolites of S. boulardii and the metabolic differences between S. boulardii and S. cerevisiae were compared. Saccharomyces boulardii produced many bioactive metabolites, which generally showed antioxidant, antibacterial, antitumor, anti-inflammatory, and other properties. In contrast to S. cerevisiae, S. boulardii produced phenyllactic acid and 2-hydroxyisocaproic acid. There were also significant differences in their metabolic pathways. These results may be of great significance in the medical and food industries and provide a basis for understanding the metabolism of S. boulardii. It also shows that metabolomics is an effective and novel method for screening microbial functional metabolites and identifying functional differences between similar microorganisms.
Collapse
Affiliation(s)
- JunJie Fu
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin, 644000, China
| | - Jun Liu
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin, 644000, China
| | - XuePing Wen
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin, 644000, China
| | - Guirong Zhang
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin, 644000, China
| | - Ji Cai
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin, 644000, China
| | - Zongwei Qiao
- Wuliangye Yibin Co, Ltd, 150, Yibin, 644000, China
| | - Zheming An
- Wuliangye Yibin Co, Ltd, 150, Yibin, 644000, China
| | - Jia Zheng
- Wuliangye Yibin Co, Ltd, 150, Yibin, 644000, China
| | - Li Li
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin, 644000, China.
| |
Collapse
|