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Hydrogen sulfide effects on the survival of lactobacilli with emphasis on the development of inflammatory bowel diseases

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dc.title Hydrogen sulfide effects on the survival of lactobacilli with emphasis on the development of inflammatory bowel diseases en
dc.contributor.author Kushkevych, Ivan
dc.contributor.author Kotrsová, Věra
dc.contributor.author Dordević, Dani
dc.contributor.author Buňková, Leona
dc.contributor.author Vítězová, Monika
dc.contributor.author Amedei, Amedeo
dc.relation.ispartof Biomolecules
dc.identifier.issn 2218-273X Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 9
utb.relation.issue 12
dc.type article
dc.language.iso en
dc.publisher MDPI AG
dc.identifier.doi 10.3390/biom9120752
dc.relation.uri https://www.mdpi.com/2218-273X/9/12/752
dc.subject hydrogen sulfide en
dc.subject toxicity en
dc.subject intestinal microbiome en
dc.subject sulfate-reducing bacteria en
dc.subject lactic acid bacteria en
dc.subject inflammatory bowel disease en
dc.subject ulcerative colitis en
dc.description.abstract The gut microbiota is a complex component of humans that depends on diet, host genome, and lifestyle. The background:The study purpose is to find relations between nutrition, intestinal lactic acid bacteria (LAB) from various environments (human, animal intestine, and yogurt) and sulfate-reducing microbial communities in the large intestine; to compare kinetic growth parameters of LAB; and to determine their sensitivity to different concentration of hydrogen sulfide produced by intestinal sulfate-reducing bacteria. Methods: Microbiological (isolation and identification), biochemical (electrophoresis), molecular biology methods (DNA isolation and PCR analysis), and statistical processing (average and standard error calculations) of the results were used. The results: The toxicity of hydrogen sulfide produced by sulfate-reducing bacteria, the survival of lactic acid bacteria, and minimal inhibitory concentrations (MIC) were determined. The measured hydrogen sulfide sensitivity values were the same for L. paracasei and L. reuteri (MIC > 1.1 mM). In addition, L. plantarum and L. fermentum showed also a similar sensitivity (MIC > 0.45 mM) but significantly (p < 0.05) lower than L. reuteri and L. paracasei (1.1 > 0.45 mM). L. paracasei and L. reuteri are more sensitive to hydrogen sulfide than L. fermentum and L. plantarum. L. pentosus was sensitive to the extremely low concentration of H2S (MIC > 0.15 mM). Conclusions: The Lactobacillus species were significantly sensitive to hydrogen sulfide, which is a final metabolite of intestinal sulfate-reducing bacteria. The results are definitely helpful for a better understanding of complicated interaction among intestinal microbiota and nutrition. © 2019 by the authors. Licensee MDPI, Basel, Switzerland. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1009468
utb.identifier.obdid 43880611
utb.identifier.scopus 2-s2.0-85075365676
utb.identifier.wok 000506636800001
utb.identifier.pubmed 31756903
utb.source j-scopus
dc.date.accessioned 2019-12-20T12:39:21Z
dc.date.available 2019-12-20T12:39:21Z
dc.description.sponsorship Grant Agency of the Masaryk University [MUNI/A/0902/2018]
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Buňková, Leona
utb.fulltext.sponsorship This research was supported by Grant Agency of the Masaryk University (MUNI/A/0902/2018)
utb.wos.affiliation [Kushkevych, Ivan; Kotrsova, Vera; Vitezova, Monika] Masaryk Univ, Fac Sci, Dept Expt Biol, Kamenice 753-5, Brno 62500, Czech Republic; [Dordevic, Dani] Univ Vet & Pharmaceut Sci, Fac Vet Hyg & Ecol, Dept Plant Origin Foodstuffs Hyg & Technol, Brno 61242, Czech Republic; [Bunkova, Leona] Tomas Bata Univ Zlin, Fac Technol, Dept Environm Protect Engn, Zlin 76001, Czech Republic; [Amedei, Amedeo] Univ Florence, Dept Expt & Clin Med, I-50134 Florence, Italy
utb.scopus.affiliation Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 753/5, Brno, 62500, Czech Republic; Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, Brno, 61242, Czech Republic; The Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Zlín, 76001, Czech Republic; Department of Experimental and Clinical Medicine, University of Florence, Florence, 50134, Italy
utb.fulltext.projects MUNI/A/0902/2018
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