Lactobacillus delbrueckii est une bactérie laitière non commensale qui transite dans notre tractus gastro-intestinal du fait de son utilisation dans les produits laitiers fermentés, notamment les yaourts. Nous avons cherché à déterminer les profils immuno-modulateurs de 59 souches de L. delbrueckii subsp. lactis et subsp. bulgaricus. Nous avons d'abord criblé notre panel de souches sur leur capacités à inhiber l'activation de NF-kB par le TNF-α dans des cellules HT-29. Nous avons ainsi pu mettre en évidence une variabilité des capacités immuno-modulatrices chez ces souches en repérant des souches aux capacités anti- ou pro-inflammatoires. Nous avons retenu les deux souches les plus anti-inflammatoires (L. delbrueckii subsp. lactis CNRZ327 et 333) et avons observé qu'elles perdaient leurs effets après traitement à la trypsine suggérant que les effecteurs inhibant l'activation de NF-kB soient de nature protéique. Nous avons pu aussi déterminer que cette inhibition passait par la réduction de la phosphorylation d'IkB affectant la translocation de NF-kB dans le noyau. Nous avons ensuite testé ces deux souches dans un modèle murin de colite induite au DSS. La souche CNRZ327 a amélioré de façon significative les dommages induits par le DSS confirmant ainsi ses effets anti-inflammatoires in vivo. Nous avons ensuite tenté de déterminer les mécanismes des effets anti-inflammatoires de la CNRZ327. Cette souche i) augmente les taux d'IgA sécrétoires; ii) module la production de TGF-β dans le colon et de l'IL-6 et de l'IL-10 dans la rate; iii) augmente les cellules T régultrices CD4+Foxp3+ dans la rate et les ganglions cécaux et iv) module la fréquence des cellules dendritiques TLR2+2 and TLR4+. Nos travaux constituent la première démonstration d'effets immuno-modulateurs d'une souche de lactobacille laitier. Les lactobacilles laitiers très présents dans nos aliments laitiers fermentés peuvent ainsi moduler notre réponse immune et influencer ainsi notre santé. / The work presented in this thesis aims to review the present knowledge on bacteria-host interactions in the GI tract, and to demonstrate the immune modulatory effects of Lactobacillus delbrueckii, a non-commensal dairy bacterium that is in constant transit in our GI tract through the ingestion of fermented food products, like milk and cheese.The main results presented in this thesis can be divided into two parts. In the first part we revisited the anti-inflammatory properties of L. delbrueckii by screening a collection of different strains for their ability to inhibit TNF-α-induced NF-kB activation in an IEC cell line. Our results demonstrated the existence of inter strain variation for immune modulation properties in the L. delbrueckii species. Two of the most effective strains completely lost their ability to suppress NF-kB after trypsin treatment, indicating that the bacterial effectors involved in the NF-kB modulation are proteinaceous in nature. We also showed that L. delbrueckii inhibits NF-kB activation by reducing the phosphorylation of IkB, which would affect translocation of NF-kB to the nucleus. Based on our in vitro results, we selected three strains for tests in a DSS model of experimental colitis. One of the strains tested, L. delbrueckii subsp.Lactis CNRZ327 (Lb CNRZ327) consistently improved the DSS-induced damage, thus confirming its anti-inflammatory properties in vivo. The second part of my thesis was dedicated to the study of the mechanisms involved in the anti-inflammatory effects of L. delbrueckii in the DSS-model of colitis. Lb CNRZ327 showed a tendency to increases s-IgA levels, modulates the production of TGF-β in colonic tissue, and of IL-6 and IL-10 in the spleen, expands the frequency of CD4+Foxp3+ regulatory T cells in the spleen and CLN during colitis and modulates the frequencies of TLR2 and TLR4 expressing dendritic cells in the cecal lymph nodes. TLR2 appears to be involved in Lb CNRZ327 recognition and affect IL-12 production in BMDM. This is the first demonstration of systemic immune modulation effects exerted by a dairy Lactobacillus. The results of this study show that dairy lactobacilli that often are part of a regular diet can modulate innate immune responses and may thus affect health more than generally thought.

This work describes the development, validation and application of sensor systems to monitor phase transition events of cryoprotectant mixtures in samples and cryopreservation profiles and post-thaw recovery of Lactobacillus delbrueckii subsp. bulgaricus CFL1. Ice nucleation and glass transition (Tg) temperatures influence cell viability during cryopreservation. Knowledge of these phase changes for cryoprotectant mixtures is an essential step in optimising cryopreservation protocols for cell survival. Differential scanning calorimetry (DSC) is used to determine Tg, but the expensive nature of such instrumentation limits its widespread use. Cost-effective sensor systems have been designed to monitor ice-initiation and Tg events in small volume samples of cryoprotectants solutions. Tg values were measured for glycerol, sucrose and Me2SO (with and without NaCl supplement and ice-nucleators) in cryotubes and cryostraws, using temperature and screen-printed impedance sensors. The effect of changes to ice-initiation temperature on Tg was also investigated at different cooling and warming rates by using a Grant Asymptote (EF600) controlled rate freezer. The resulting Tg values obtained by single-channel transition monitoring system (TMS 1) were not significantly different from the values obtained by DSC reported in the literature. However multiple channelled transition monitoring system (TMS 2) requires further circuit modification and multiple screen-printed temperature probes to study the phase-change temperatures and to determine transition events in more than one sample at a time. The lactic acid bacterium (LAB) Lactobacillus delbrueckii was investigated as a model system to monitor the effect of different cryopreservation protocols on post-thaw cell metabolic activity. An important parameter for monitoring the post-thaw quality of LAB for starter culture preparation is the change in pH of the culture medium during incubation at 40 oC. Glass pH combination electrodes are the most common and widely used sensors. However, they are fragile, must be conditioned before use and are not disposable. An alternative to conventional glass electrodes are screen-printed carbon-metal electrodes. Different percentage mixtures of ruthenium and antimony pastes were tested and 54.5% carbon-antimony electrodes gave the best sensitivity and consistency in potentials at fixed pH with a screen-printed salt-bridged Ag/AgCl reference. LAB cultures were cryo-preserved at very rapid, moderate and very slow cooling rates and their post-thaw metabolic activity after overnight incubation in MRS broth was determined using screen-printed pH electrodes. Back to back testing with conventional glass pH sensors was performed to compare responses. Results indicated that early ice-initiation (by means of nucleators) prevents the cells from extensive dehydration (during cooling) and enables maximum post-thaw recovery after incubation (due to equilibrium ice formation and ice melting). In future, screen-printed pH sensors require development with integrated salt-bridged Ag/AgCl reference to make it robust in signalling response. The availability of low cost, disposable, non-fragile sensors and sensor systems to monitor transition events allows the determination of Tg of cryopreservation media during both cooling and warming cycles. A combined screen-printed (impedance + temperature) sensor is proposed for this purpose. A combined screen-printed (pH + reference) sensor would allow the monitoring of metabolic activity in post-thaw and fresh starter cultures of LAB. At present the salt-bridged pH reference is manually attached to the screen-printed pH working electrode but it requires further modifications to the method of attachment. The two sensor systems would enable optimisation of cryopreservation protocols for LAB and could enable such measurements to become routine at commercial scale.

S. thermophilus et L. bulgaricus sont les bactéries lactiques utilisées dans la fabrication du yaourt. En milieu laitier, cette association est appelée proto-coopération lorsqu'elle est bénéfique au développement de chacune des espèces. Même si quelques facteurs nutritionnels impliqués dans cette coopération ont été identifiés, ce phénomène reste encore peu connu au niveau moléculaire. Notre objectif est d'identifier plus amplement les bases moléculaires de cette association, d'évaluer la nature et l'étendue des échanges bactériens et d'estimer si des phénomènes de régulation interviennent entre les deux espèces. Nous avons sélectionné le couple de souches, S. thermophilus LMG18311 et L. bulgaricus ATCC11842, dont les génomes sont séquencés, pour lequel nous avons observé un effet proto-coopératif. En utilisant des analyses protéomique et transcriptomique, nous avons comparé la croissance en lait de S. thermophilus en présence (co-culture) ou en absence (monoculture) de L. bulgaricus et à deux stades de croissance différents. Nous avons obtenu la variation de 88 différents gènes ou protéines (4.6% des CDS) de S. thermophilus qui variaient en présence de L. bulgaricus. Notamment des variations concernant les métabolismes azoté, des purines et du fer. De plus, la co-culture conduit à des changements de régulation chez S. thermophilus avec la variation d'un régulateur de réponse, homologue au régulateur de réponse CovR des streptocoques. Cette étude révèle des échanges nutritionnels inattendus et des relations de régulation entre St. thermophilus et Lb. bulgaricus offrant de nouvelles pistes pour la compréhension du comportement proto-coopératif entre ces deux bactéries.

Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2016-10-05T12:37:57Z No. of bitstreams: 1 2011 - Simone de Souza Fernandes.pdf: 745580 bytes, checksum: 7836d760ce3ea36d3e5602714715cd42 (MD5) / Made available in DSpace on 2016-10-05T12:37:57Z (GMT). No. of bitstreams: 1 2011 - Simone de Souza Fernandes.pdf: 745580 bytes, checksum: 7836d760ce3ea36d3e5602714715cd42 (MD5) Previous issue date: 2011-05-27 / Yogurt is a fermented milk resulting from a mutual interaction between the lactic acid bacteria Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. For yoghurt quality assurance, the cell numbers of each microorganism, should not be less than 1x107per gram, therefore a relative ratio lactobacilli and streptococci should be 1:1, although a 1:2 ratio is also accepted. During storage of yoghurt exposed for sale, post-acidification may occur, changing the ratio of the two microorganisms. The objectives of this research were to evaluate yoghurts of four different manufacturers named A, B, C and D, in relation to the number and balance between streptococii and lactobacilli during the storage and its relation with acidity and pH. In this way, yoghurts with up to 20 days of manufacturing (band I) and more than 20 days (band II) were evaluated. Better recovery of L. delbruckii subsp. bulgaricus and S. thermophilus was observed with LB and M17 media respectively, which were used to determine the relative ratio of the two microorganisms. An imbalance in the lactobacilli numbers which were lower than that of streptococci was verified and considered inadequate, in two out of four commercial brands. In yoghurts from the manufacturer A, there was a significant reduction in the number of lactobacilli from band I to band II leading to an increase in the relative ratio of streptococii to lactobacilli. There was no significant difference in the counts of streptococci or bacilli from one band to another with the other three brands of yoghurts. The acidity of yoghurts from manufacturer D revealed significantly higher (P< 0.05) than the others, although it did not result in an increased pH reduction. All samples attended the legislation in relation to total lactic acid bacteria counts, acidity, pH and mould and yeast count / Iogurte ? um leite fermentado resultante de uma intera??o microbiana mutualista entre as bact?rias l?cticas Streptococcus thermophilus e Lactobacillus delbrueckii subsp. bulgaricus. Para que a qualidade do iogurte seja garantida o n?mero de c?lulas destes dois microrganismos individualmente, n?o deve ser inferior a 1x107 por grama, portanto uma propor??o relativa de lactobacilos e estreptococos de 1:1 sendo a propor??o 1:2 tamb?m aceita. Durante o armazenamento dos iogurtes expostos para venda podem ocorrer p?s-acidifica??o e modifica??o na propor??o dos dois microrganismos. Os objetivos desta pesquisa foram avaliar iogurtes de quatro diferentes fabricantes as quais foram denominados A, B, C, D quanto ao n?mero e equil?brio entre as duas bact?rias l?cticas durante o armazenamento, e ao mesmo tempo determinar as caracter?sticas f?sico-quimicas (pH e acidez) e contagem de bolores e leveduras. Para tanto, adotou-se duas faixas de avalia??o, faixa I (at? 20 dias de fabrica??o) e faixa II (ap?s 20 dias). Foi observada melhor recupera??o L. delbruckii subsp. bulgaricus e S. thermophilus, respectivamente com os meios LB e M17 que foram usados para determina??o da propor??o relativa dos dois microrganismos. Foi verificado um desequil?brio no n?mero de lactobacilos que foi inferior ao de cocos e, considerado inadequado, em duas das quatro marcas comerciais. Nos iogurtes da marca A houve redu??o significativa no n?mero de lactobacilos da faixa I para faixa II levando a um aumento na propor??o de cocos relativa ao de bacilos. Nos iogurtes dos tr?s outros fabricantes n?o houve diferen?a significativa nas contagens de cocos ou de lactobacilos de uma faixa para outra. Tamb?m n?o foi observada diferen?a significativa de acidez e pH relacionados ao tempo de prazo comercial nas faixas I e II nas quatro marcas de iogurte analisadas. A acidez dos iogurtes do fabricante D foi significativamente mais elevada (P<0,05) que a dos demais, embora n?o tenha resultado em maior redu??o de pH nestes produtos. Todas as amostras analisadas estavam em conformidade com a legisla??o vigente no que se refere ao m?nimo exigido de bact?rias l?ticas totais que ? de 1x107 UFC/mL. Tamb?m estavam em conformidade com rela??o ? acidez, pH e contagem de bolores e leveduras. Palavras-chave: leite

Yogurt is a characteristic fermented dairy product of Turkey and Bulgaria and its popularity has been increasing all over the world. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (Lactobacillus bulgaricus) are used together as starter culture in production of yogurt. The objective of this study was to isolate and characterize yogurt cultures from traditionally produced yogurts (i.e. produced without using commercial starter cultures) and to search the genotypic diversity within traditional S. thermophilus isolates. Yogurt cultures were isolated from traditionally produced yogurts collected from different regions of Turkey and identified biochemically. Acidification ability of the isolates was examined and the cultures giving best acidifying rates were further subjected to a selection in terms of their acetaldehyde production ability. Then, phage resistance and proteolytic activity of chosen isolates were tested. Finally, twenty-five L. bulgaricus and twenty-two S. thermophilus isolates were selected as cultures having best technological properties. Furthermore, subtyping studies were carried out to indicate strain diversity among isolates. S. thermophilus was selected as target organism for subtyping in this study. Clustered regularly interspaced short palindromic repeats (CRISPR) loci are highly polymorphic genetic regions, which are composed of partially palindromic direct repeats interspaced by sequences called spacers. In order to characterize S. thermophilus isolates genotypically, CRISPR1 locus of the isolates were analyzed. Additionally, nineteen isolates selected after CRISPR1 analysis were characterized using multilocus sequence typing (MLST). This provided to compare CRISPR1 analysis with MLST as a typing method. According to CRISPR1 analysis S. thermophilus isolates were grouped into 6 main clusters with a total of 15 sub-clusters. MLST results demonstrated an evolutionary relationship among these strains compatible with that derived from the CRISPR1 analysis.

This diploma thesis deals with the study of the utilization of Raman spectroscopy and Raman tweezers for analysis and isolation of polyhydroxyalkanoates (PHA) producing bacteria. Using gas chromatography with FID detection, we determined the polyhydroxybutyrate (P(3HB)) content of the PHA biomass of bacterial strains Burkholderia cepacia, Halomonas halophila, Cupriavidus necator H16 and its mutant strain Cupriavidus necator H16/PHB-4 and Lactobacillus delbrueckii, which is not a producer of polyhydroxyalkanoates but this bactrea was selected as representative of Gram-positive bacteria. Subsequently, thanks to Raman microspectroscopy, Raman tweezers and FT-IR spectrometer in combination with Raman FT-module, we were able to confirm or disprove the presence of P(3HB) in bacteria. Furthermore, the thesis describes Cupriavidus necator H16, which is a model organism for the production of P(3HB), and his mutant strain Cupriavidus necator H16/PHB-4. The bacterial strain Cupriavidus necator H16 was cultivated in a production mineral medium of various nitrogen contents, while cultivation was also carried out in liquid Nutrient Broth. By this cultivation we were able to reach various P(3HB) content in bacterial biomass, the spectra were subsequently compared with the spectrum of the bacterial strain Cupriavidus necator H16/PHB-4. Raman spectroscopy is well used to characterize the composition of individual bacterial cells, is a fast, versatile, and virtually non-invasive tool for studying cells.

Zvýšená konzumace fermentovaných mléčných výrobků v posledních letech vede k zavádění nových výrobků na trh. Funkční a probiotické produkty jsou v dnešní době také hojně rozšířeny. Cílem diplomové práce bylo posoudit mikrobiální kvalitu komerčních jogurtů a nefarmakologických probiotických výrobků. Bylo zkoumáno 24 vzorků jogurtů a 8 vzorků probiotických mléčných výrobků. Pozornornost byla zaměřena zvláště na kvantifikaci mikroorganismů v jednotlivých výrobcích a na sledování viability buněk. Většina mléčných produktů obsahovala počty odpovídající minimální požadované hodnotě 1x107cfu/ml. Nicméně byly objeveny produkty, které neobsahovaly živé bakterie nebo obsahovaly jen jejich menší množství. To platí zejména pro běžné jogurty. Probiotické mléčné výrobky v zásadě obsahovaly větší množství bakterií než jogurty, protože je u nich navíc požadováno 1x106cfu/ml minimálního množství specifických bakterií jiných než jogurtových startovacích kultur. Isoláty z fermentovaných mléčných výrobků byly identifikovány jako Streptococcus thermophilus and Lactobacillus spp. Isoláty byly poté rozlišeny na jednotlivé kmeny pomocí RAPD použitím tří různých primerů. Byla zjištěna velká různorodost mezi kmeny rodu Lactobacillus spp. používaných různými podniky.

Made available in DSpace on 2015-03-26T13:51:43Z (GMT). No. of bitstreams: 1 texto completo.pdf: 248917 bytes, checksum: 84bc05c660ca867229222e12c0fa08ec (MD5) Previous issue date: 2003-03-31 / Fundação de Amparo a Pesquisa do Estado de Minas Gerais / Phylogenetic analysis of Lactobacillus UFV H2b20 based on the 16S rDNA sequence positions this isolate among the Lactobacillus delbrueckii subspecies. It confirms the classification by DNA/DNA hybridization. Comparisons of the substituted bases along the 16S rDNA sequence show that most are probably caused by 5-methylcytosine deamination that results in GC/AT transition. Presence of polymorphic copies of the 16S rRNA gene in Lactobacillus delbrueckii UFV H2b20 were confirmed by PCR-DGGE. Five distinct bands of rDNA amplified sequences confirm at least five different copies of the gene. The intensity of one of the bands allows the inference of two identical copies. The DGGE profile of this isolate was different from those of other L. delbrueckii strains, providing a mean to distinguish it in mixed cultures. Analysis of the nucleotide sequences along the rDNA region revealed the presence of putative insertion sequences. One of them, 915 bp long, was characterized and denominated ISLdH2b20. It presents a single ORF that encodes a putative transposase with some homology to the one of ISL5 of L. delbrueckii subsp. bulgaricus. All the characteristic elements of an IS were located as well as the putative regulatory sequences of the transposase. / O estudo de filogenia baseado em seqüências de rDNA de Lactobacillus UFV H2b20 mostrou que esse microrganismo foi agrupado entre as subespécies de Lactobacillus delbrueckii. Este resultado confirma a nova classificação do isolado, baseada na hibridização DNA-DNA. A análise das substituições de bases mostra que a maioria é causada pela desaminação da 5-metilcitosina, o que causa uma transição GC/AT. A técnica PCR-DGGE de L. delbrueckii UFV H2b20 demonstrou resultados satisfatórios na análise de polimorfismos do operon rrn em microrganismos isolados. Foram encontradas cinco bandas diferentes para o L. delbrueckii UFV H2b20, confirmando a presença de cinco cópias distintas do rDNA 16S nesse microrganismo e possivelmente seis no total. O isolado L. delbrueckii UFV H2b20 apresentou um perfil de bandas diferente das outras linhagens de Lactobacillus, o que poderá ser utilizado para diferenciá-lo dos demais, uma vez que outros métodos baseados em PCR, como RAPD, mostram-se pouco discriminatórios. A análise das seqüências da região do rDNA 16S revelou uma seqüência de inserção putativa, de 915 pb, que foi caracterizada e denominada ISLdH2b20. Ela apresenta uma única ORF e codifica uma transposase putativa que apresenta homologia com a transposase de ISL5. Todos os elementos característicos de uma IS foram identificados bem como as seqüências regulatórias putativas da transposase.