Thesis (Ph. D.)--Ohio State University, 2005. / Title from first page of PDF file. Document formatted into pages; contains xiv, 107 p.; also includes graphics. Includes bibliographical references (p. 90-97). Available online via OhioLINK's ETD Center

Reproduction de : Thèse d'exercice : Médecine : Nancy 1 : 2003. / Titre provenant de l'écran-titre.

Orientadores: Walkiria Hanada Viotto, Mieko Kimura / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T02:47:09Z (GMT). No. of bitstreams: 1 Fachin_Luciano_D.pdf: 623874 bytes, checksum: 39038138708fcb9d94eb3e5320272cbb (MD5) Previous issue date: 2005 / Resumo: A produção de iogurtes com Bifidobacterium spp. tem crescido muito nas últimas décadas visando a produção de alimentos funcionais. Contudo, para que o produto possa apresentar tais propriedades, tem sido alegado que o número mínimo de células viáveis de Bifidobacterium spp. presentes no momento do consumo deva ser de 106 UFC/g de produto. Entretanto, vários estudos têm mostrado produtos comerciais com contagens menores do que as recomendadas, durante a estocagem do iogurte. Esse fato é reflexo tanto da dificuldade de incorporação destes microrganismos ao iogurte, devido às condições de processo que não são favoráveis ao desenvolvimento da bifidobactéria, bem como pela dificuldade de enumeração destes microrganismos na presença das culturas do iogurte. Este trabalho avaliou o uso dos meios M-MRS, MRS-NNLP, MRS-LP, RCPB pH5 e RCPB pH5 enriquecido com extrato de fígado, visando a contagem seletiva ou diferencial de Bifidobacterium animalis Bb 12 na presença das culturas do iogurte e estudou o efeito do tratamento térmico do leite, visando o aumento do teor de lactulose e, da adição de Propionibacterium freudenreichii PS-1, sobre o desenvolvimento e manutenção do número de células viáveis de B. animalis Bb 12 durante a fermentação e estocagem do iogurte. Dos meios estudados, o meio RCPB pH5, enriquecido com 150mL/L de extrato de fígado, foi o mais indicado para a contagem de B. animalis Bb 12 em iogurte por ter apresentado uma excelente diferenciação deste microrganismo, após a estocagem refrigerada do iogurte. O tratamento térmico do leite de 142°C/15 segundos não afetou o desenvolvimento de B. animalis Bb 12 durante a fermentação do iogurte e também não influenciou a sua resistência à estocagem refrigerada. Entretanto, o tratamento térmico alterou significativamente a textura, diminuindo consideravelmente a dureza, gomosidade e adesividade do iogurte, resultando em um produto com menor separação de soro. A adição de P. freudenreichii PS-1 aumentou em aproximadamente duas vezes o número de células de B. animalis Bb 12 ao final da fermentação e melhorou a resistência da bifidobactéria à estocagem refrigerada. A presença da propionibactéria também alterou significativamente a textura final do iogurte, aumentando consideravelmente a gomosidade e adesividade do produto final, bem como resultou em um iogurte com menor separação de soro durante a estocagem refrigerada / Abstract: Bifidobacterium spp. has been used to produce probiotic yoghurts due to its therapeutic properties. However, it has been claimed that the number of bifidobactéria in yoghurt at the time of consuming must be 106 CFU /g of product to perform their therapeutic functions. Many studies found a low recovery of bifidobactéria from commercial products during shelf life. The low viability of bifidobactéria can be attributed to the process conditions of yoghurt, which is not favorable to the growth of bifidobactéria, and to the difficulty for enumeration of bifidobactéria in the presence of yoghurt bacteria. The objectives of this work were to evaluate the following media: M-MRS, MRS-NNLP, MRS-LP, RCPB pH5 and fortified RCPB pH5 to enumerate B. animalis Bb 12 in yoghurt, and to evaluate the heat treatment of milk (142°C/15 seconds) and the addition of P. freudenreichii PS-1 on the growth of B. animalis Bb 12 during yoghurt fermentation and during shelf life. RCPB pH5 fortified with 150 mL/L of liver extract was the best media due to its excellent differentiation during refrigerated storage of yoghurt. The heat treatment of milk (142°C/15 seconds) did not have effect on the growth of bifidobactéria during fermentation and it also did not improve the bifidus viability during storage. Heat treatment, however, had a strong effect on yoghurt texture, decreasing the sineresis and some parameters of TPA (hardness, gumminess and adhesiveness). The addition of P. freudenreichii PS-1 increased two fold the bifidobactéria growing during yoghurt fermentation and it also increased the viability of bifidobactéria during yoghurt shelf life. The addition of P. freudenreichii PS-1 also decreased the sineresis and increased TPA parameters of hardness, gumminess and adhesiveness. Addition of P. freudenreichii PS-1 to the yoghurt seems to be a good growth promoter for B. animalis Bb 12 / Doutorado / Tecnologia de Alimentos / Doutor em Tecnologia de Alimentos

Propionibacterium sp. is commonly isolated in association with orthopedic implants, either as a pathogen or a colonizer. Microbial characteristics that indicate whether the isolated species is a likely cause of orthopedic implant infection versus a colonizing agent would be clinically useful. We performed a prospective trial to determine the species of Propionibacterium and the phylotype (IA, IB, II, III) of Propionibacterium acnes isolated from the surface of removed orthopedic implants, and we correlated these findings with the presence or absence of infection. P. acnes represented 61 of 62 isolates. P. acnes type I was more commonly isolated than was type II (62% versus 38%, respectively), whether associated with infection or not. P. acnes type III was not detected. There was no clear association between types I and II P. acnes and infection or colonization of failed orthopedic implants (P = 0.75), however type IB strains were more frequently isolated than type IA from infected prosthese.

Thesis (M.S.)--Ohio State University, 2003. / Includes bibliographical references (leaves 59-68).

Thesis (Ph. D.)--Ohio State University, 2005. / Title from first page of PDF file. Document formatted into pages; contains xix, 258 p.; also includes graphics (some col.) Includes bibliographical references (p. 199-212). Available online via OhioLINK's ETD Center

Submitted by Chaylane Marques (chaylane.marques@ufpe.br) on 2015-03-12T18:18:54Z No. of bitstreams: 2 DISSERTACAO JOSE BRUNO NUNES F SILVA1.pdf: 1053159 bytes, checksum: a48e447775ceb490115f967616656248 (MD5) license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) / Made available in DSpace on 2015-03-12T18:18:54Z (GMT). No. of bitstreams: 2 DISSERTACAO JOSE BRUNO NUNES F SILVA1.pdf: 1053159 bytes, checksum: a48e447775ceb490115f967616656248 (MD5) license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Previous issue date: 2012-03-30 / CAPES / Sepse é uma resposta inflamatória sistêmica que apresenta falha na resposta imune do hospedeiro associado à infecção. Propionibacterium acnes é uma bactéria conhecida por sua atividade imunomoduladora in vitro e in vivo. Neste estudo, foi avaliado o efeito da P. acnesinativada por fenol, na formulação comercial Imunoparvum®, sobre a infecção polimicrobiana induzida por ligadura e perfuração cecal (CLP). Camundongos albinos suíços machos (Mus musculus) foram divididos em 5 grupos (n=8-16/grupo). A administração de salina 0,9% (grupo controle S-CLP) ou Imunoparvum®(grupo tratado) foi realizada 1, 3, 5 e 7 dias antes da CLP. A CLP foi realizada no oitavo dia. A taxa de sobrevida foi analisada com oito animais de cada grupo.Para determinação do número de células peritoneais, citocinas, contagem bacteriana e MPO, os animais foram sacrificados 6 h após a indução de sepse e tiveram a cavidade peritoneal lavada com PBS + EDTA. O grupo tratado comImunoparvum®mostrou aumento da taxa de sobrevivência de 50% em 96 horas. O tratamento com Imunoparvum®casusou um aumento na migração celular para o peritôneo, induziu uma significante redução no lavado peritoneal da citocinas pró-inflamatórias TNF-α, MCP-1 e a citocina antiinflamatória IL-10 (TNF-α de 112,89±7,31pg/mL para 61,04±18,93 pg/mL, MCP-1 de 1321,98 ± 3,84 pg/mL para 778,89±1,24 pg/mL e IL-10 de 1837,41 ± 173,87 pg/mL para 718,80 ± 47,52 pg/mL). Por outro lado, houve um aumento nas concentrações de IL-6 (de 340,33 ± 11,48 pg/mL para 416,89 ± 8,14 pg/mL) no grupo tratado em relação ao controle. Não houve diferença nos níveis de mieloperoxidase (MPO) no pulmão dos animais do grupos Imunoparvum® e controle. O tratamento com Imunoparvum® reduziu o número de bactérias viáveis na cavidade peritoneal. De acordo com os resultados, Imunoparvum®promoveu o aumento da taxa de sobrevida de animais com sepse, em parte atribuída às suas propriedades imunomoduladoras, importantes no combate de microorganismos patogênicos, bem como ao melhor comtrole da infecção através da redução da contagem bacteriana.

Thèses (M.Sc.)--Université de Sherbrooke (Canada), 1998. / Titre de l'écran-titre (visionné le 20 juin 2006). Publié aussi en version papier.

Vaccines prepared from whole cells of heat-killed Propionibacterium acnes were treated with a variety of enzymes. Only two enzymes, lysozyme and a bacteriolytic enzyme from the common European limpet, Patella vulgata, were able to abrogate the splenomegaly-inducing activity of vaccines. Inactivation of vaccine occurred without lysis of bacteria, only at high concentrations of lysozyme, and was reversed by subsequent treatment with trypsin, suggesting that lysozyme inactivation was due to a non-enzymatic adsorption of lysozyme to the bacterial surface. The bacteriolytic enzyme from limpets was purified over 150-fold by preparative isoelectric focusing and named Patella vulgata lytic (PVL) enzyme. PVL enzyme activity in crude extracts could lyse many bacteria not lysed by lysozyme. The purified PVL enzyme had an isoelectric point of 8.3 and was a glycosidase which hydrolyzed the glycan backbone of peptidoglycan. Treatment of vaccine with PVL enzyme abolished the splenomegaly-inducing activity of vaccine. An assay was developed to measure the ability of vaccine to inhibit the development of a transplantable tumor in BALB/c mice. Treatment of vaccine with PVL enzyme also abolished the antitumor activity of vaccine. Since PVL enzyme hydrolyzed peptidoglycan, it was concluded that intact peptidoglycan was essential to the splenomegaly-inducing and antitumor activities of P. acnes vaccine. Formamide-extracted vaccines were as active as untreated vaccines in antitumor assays, and were also sensitive to lysis by lysozyme. Treatment of formamide-extracted vaccines with lysozyme abolished antitumor activity, indicating that peptidoglycan was responsible for the antitumor activity of formamide-extracted vaccines. Trichloroacetic acid-extracted cell wall polysaccharide (TCA-PS) was compared with PVL enzyme-released cell wall polysaccharide (ERPS). Although antigenically similar, the ERPS had a higher molecular weight than TCA-PS, indicating that the TCA-PS had been hydrolyzed somewhat during acid-extraction and that ERPS is representative of the native cell wall polysaccharide. TCA-PS contained glucose, galactose, mannose, glucosamine, galactosamine, and small amounts of glycine and serine. ERPS contained the TCA-PS components and in addition, a small amount of lysine, and the peptidoglycan components muramic acid, alanine, glutamic acid, and diaminopimelic acid, and was therefore a complex of polysaccharide and peptidoglycan. / Ph. D.

Thesis (MSc)--University of Stellenbosch, 2002. / ENGLISH ABSTRACT: Antimicrobial peptides continue to be one of the most important classes of food additives. The food industry is especially interested in the application of naturally occuring and biologically derived preservatives. Among the metabolites of industrial importance produced by propionibacteria are peptides called bacteriocins. Bacteriocins are ribosomally synthesized peptides with antagonistic activity against closely related microorganisms. Many microorganisms associated with food produce bacteriocins, which have stimulated interest in the use of these peptides as natural food preservatives. Numerous bacteriocins are produced by lactic acid bacteria, but only a few have been reported for propionibacteria. Since propionic acid bacteria have GRAS (generally regarded as safe) status, their metabolic compounds should be safe for human consumption. Propionibacterium thoenii 447, isolated from Emmentaler cheese, produces a bacteriocin-like peptide, named thoeniicin 447, with a narrow spectrum of activity. The peptide displays a bactericidal mode of action against Lactobacillus delbrueckii subsp. bulgaricus and a bacteriostatic action against Propionibacterium acnes. Optimal bacteriocin production was detected during the early stationary growth phase. The peptide is resistant to heat treatments of 60°C and 80°C for 15 and 30 min and to 100°C for 15 min, but loses 80% of its activity after autoclaving (10 min at 121°C). Thoeniicin 447 remains active after incubation in buffers with pH values ranging from 1-10. The peptide is inactivated by pepsin, pronase, a-chymotrypsin, trypsin and Proteinase K. Thoeniicin 447 was partially purified by ammonium sulfate precipitation, followed by SP-Sepharose cation exchange chromatography. The estimated size of thoeniicin 447, according to tricine-SDSPAGE, is approximately 6 kDa. Based on DNA sequencing, the mature peptide is 7130 Da in size and homologous to propionicin Tl produced by P. thoenii strain 419. Thoeniicin 447 is a relatively small, cationic and heat-stable peptide and can therefor be classified as a member of class II bacteriocins. These features are very similar to those of bacteriocins produced by lactic acid bacteria. However, no unique classification system has been proposed for bacteriocins of propionibacteria. As a member of the genus Propionibacterium, P. thoenii 447 is generally regarded as safe. This, together with the narrow spectrum of activity, particularly the action against P. acnes, heat tolerance of thoeniicin 447 and its activity over a wide pH range renders the peptide suitable for possible pharmaceutical applications. / AFRIKAANSE OPSOMMING: Antimikrobiese middels sal deurgaans beskou word as een van die belangrikste klasse van voedsel bymiddels. Die voedselindustrie is veral geïnteresseerd in die toepassing van preserveermiddels van 'n meer natuurlike en biologiese oorsprong. Onder die metaboliese produkte van industriële belang wat deur propionibakterieë geproduseer word is antimikrobiese peptiede (bakteriosiene). Bakteriosiene is ribosomaal-gesintetiseerde peptiede met 'n antagonistiese aktiwiteit teenoor naverwante bakterieë. Verskeie bakteriosiene word deur melksuurbakterieë geproduseer, terwyl slegs enkele vir propionibakterieë beskryf is. Baie van hierdie propionibakterieë word in die algemeen as veilig beskou en het GRAS status. Die metaboliete wat hulle produseer behoort dus veilig vir menslike gebruik te wees. Propionibacterium thoenii 447 is uit Emmentaler kaas geisoleer en produseer 'n bakteriosien-agtige peptied, naamlik thoeniicin 447 met 'n beperkte spektrum van aktiwiteit. Die peptied het 'n bakteriosidiese werking teenoor Lactobacillus delbrueckii subsp. bulgaricus en 'n bakteriostatiese werking teenoor Propionibacterium acnes. Optimum bakteriosien produksie is verkry tydens die vroeë stationêre groeifase. Die peptied is bestand teen hittebehandelings van 60°C en 80°C vir 15 en 30 min, asook 100°C vir 15 min, maar verloor 80% van sy aktiwiteit na outoklavering (lOmin by 121°C). Die peptied blyaktief na inkubasie in buffers van pH 1-10. Die peptied word deur pepsien, pronase, uchymotripsien, tripsien en Proteinase K geïnaktiveer. Thoeniicin 447 is met behulp van ammoniumsulfaat-presipitasie, gevolg deur SPSepharose katioon-uitruilchromatografie gedeeltelik gesuiwer. Skeiding op "n trisien-SDS poliakrielarnied-jel het 'n aktiewe band van ongeveer 6 kDa getoon. Volgens die DNA volgorde bepaling is thoeniicin 447, 7130 Da in grootte en homoloog aan Propionicin Tl, geisoleer vanaf P. thoenii stam 419. Thoeniicin 447 is 'n relatiewe klein, kationiese en hitte-bestande peptied en kan op grond hiervan as 'n lid van die klas II bakteriosiene geklassifiseer word. Hierdie eienskappe is soortgelyk aan die eienskappe van bakteriosiene geproduseer deur melksuurbakterieë. Tot op hede is geen klassifikasiesisteem vir die bakteriosiene van propionibakterieë voorgestel nie. As 'n lid van die genus Propionibacterium, word P. thoenii 447 in die algemeen as veilig beskou. Dit, tesame met die nou spektrum van aktiwiteit, veral teenoor P. acnes, die hittetoleransie van thoeniicin 447, asook die aktiwiteit oor 'n wye pH-grens, maak die peptied geskik vir moontlike farmaseutiese toepassings.