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Cutibacterium acnes (Propionibacterium acnes) and acne vulgaris: a brief look at the latest updates.Journal of the European Academy of... Jun 2018While the commensal bacterium Propionibacterium acnes (P. acnes) is involved in the maintenance of a healthy skin, it can also act as an opportunistic pathogen in acne... (Review)
Review
While the commensal bacterium Propionibacterium acnes (P. acnes) is involved in the maintenance of a healthy skin, it can also act as an opportunistic pathogen in acne vulgaris. The latest findings on P. acnes shed light on the critical role of a tight equilibrium between members of its phylotypes and within the skin microbiota in the development of this skin disease. Indeed, contrary to what was previously thought, proliferation of P. acnes is not the trigger of acne as patients with acne do not harbour more P. acnes in follicles than normal individuals. Instead, the loss of the skin microbial diversity together with the activation of the innate immunity might lead to this chronic inflammatory condition. This review provides results of the most recent biochemical and genomic investigations that led to the new taxonomic classification of P. acnes renamed Cutibacterium acnes (C. acnes), and to the better characterisation of its phylogenetic cluster groups. Moreover, the latest data on the role of C. acnes and its different phylotypes in acne are presented, providing an overview of the factors that could participate in the virulence and in the antimicrobial resistance of acne-associated strains. Overall, this emerging key information offers new perspectives in the treatment of acne, with future innovative strategies focusing on C. acnes biofilms and/or on its acne-associated phylotypes.
Topics: Acne Vulgaris; Humans; Propionibacterium acnes
PubMed: 29894579
DOI: 10.1111/jdv.15043 -
Applied Microbiology and Biotechnology May 2021Propionibacterium freudenreichii is a beneficial food-grade actinobacterium, widely implemented, and thus consumed, in various food products. As the main application, P.... (Review)
Review
Propionibacterium freudenreichii is a beneficial food-grade actinobacterium, widely implemented, and thus consumed, in various food products. As the main application, P. freudenreichii is used as a cheese-ripening starter, mostly in hard type cheeses. Indeed, during manufacture of "Swiss-type" cheeses (or opened-body cheeses), the technological process favors propionibacteria growth, as well as the corresponding propionic fermentation. This leads to the characteristic flavor of these cheeses, through the release of short chain fatty acids and through lipolysis, as well as to their specific texture. To fulfil this ripening, massive amounts of propionibacteria are industrially produced, dried and stored, prior to cheese making. Furthermore, P. freudenreichii is commercialized in various probiotic food supplements aiming at preserving intestinal health and comfort, in line with its ability to produce beneficial metabolites (short chain fatty acids, vitamins), as well as immunomodulatory compounds. Other industrial applications of P. freudenreichii include the production of food-grade vitamins of the B group, of trehalose, of conjugated linoleic acid, and of biopreservatives. For these different applications, maintaining survival and activity of propionibacteria during production, drying, storage and finally implementation, is crucial. More widely, maintaining live and active probiotic bacteria represents a challenge as the market for probiotic products increases. Probiotic bacteria are, for a bulk majority, freeze-dried, but spray drying is also more and more considered. Indeed, this process is both continuous and more cost-efficient, as it utilizes less energy compared to freeze-drying; on the other hand, it exposes bacteria to higher heat and oxidative stresses. Apart from process optimization and strain selection, it is possible to enhance the resistance of bacteria by taking advantage of their adaptation capacity. Indeed, P. freudenreichii stress tolerance can be boosted by different pretreatments applied before the drying step, thus considerably increasing its final survival. In particular, adaptation to hyperosmotic conditions improves stress tolerance, while the presence of osmoprotectants may mitigate this improvement. Thermal adaptation also modulates tolerance towards these technological challenges. The composition of the growth medium, including the ratio between the carbohydrates provided and the non-protein nitrogen, plays a key role in driving the accumulation of osmoprotectants. This, in turn, determines P. freudenreichii tolerance towards different stresses, and overall towards both freeze-drying and spray-drying. As an example, the accumulation of trehalose enhances its spray-drying survival, while the accumulation of glycine betaine enhances its freeze-drying survival. Growth of propionibacteria in hyperconcentrated whey was used to trigger multiple stress tolerance acquisition, underpinned by overexpression of key stress protein, accumulation of cytoplasmic storage compounds, and leading to enhanced spray-drying survival. A simplified process, from cultivation to atomization, was developed by using whey as a 2-in-1 medium in which propionibacteria were grown, protected and dried with minimal cell death. This innovative process was then subjected to scaling up at the industrial level. In this aim, a gentle multi-stage drying process offering mild drying conditions by coupling spray drying with belt drying, led to final probiotic survival close to 100% when stress tolerance acquisition was previously implemented. Such innovation opens new avenues for the efficient, cost-effective and sustainable development of new probiotic production technologies, as well as probiotic application in the context of food and feed. KEY POINTS: • Propionibacteria acquire multi-stress tolerance when grown in hyper-concentrated whey. • Spray drying of osmo-adapted probiotic bacteria is possible with limited cell death. • A two-in-one drying method is developed to grow and dry probiotic bacteria in the same matrix.
Topics: Cheese; Desiccation; Food Microbiology; Probiotics; Propionibacterium; Propionibacterium freudenreichii; Whey
PubMed: 33885925
DOI: 10.1007/s00253-021-11273-3 -
Critical Reviews in Biotechnology Dec 2022Propionic acid (PA) is a carboxylic acid applied in a variety of processes, such as food and feed preservative, and as a chemical intermediate in the production of... (Review)
Review
Propionic acid (PA) is a carboxylic acid applied in a variety of processes, such as food and feed preservative, and as a chemical intermediate in the production of polymers, pesticides and drugs. PA production is predominantly performed by petrochemical routes, but environmental issues are making it necessary to use sustainable processes based on renewable materials. PA production by fermentation with the genus is a promising option in this scenario, due to the ability of this genus to consume a variety of renewable carbon sources with higher productivity than other native microorganisms. However, fermentation processes present important challenges that must be faced to make this route competitive, such as: a high fermentation time, product inhibition and low PA final titer, which increase the cost of product recovery. This article summarizes the state of the art regarding strategies to improve PA production by fermentation with the genus. Firstly, strategies associated with environmental fermentation conditions and nutrition requirements are discussed. Subsequently, advantages and disadvantages of various strategies proposed to improve process performance (high cell concentration by immobilization or recycle, co-culture fermentation, genome shuffling, evolutive and metabolic engineering, and recovery) are evaluated.
Topics: Propionibacterium; Fermentation; DNA Shuffling; Propionates
PubMed: 35264026
DOI: 10.1080/07388551.2021.1995695 -
Clinical Microbiology Reviews Jul 2018The recent description of the genus has altered the taxonomy of species. These organisms still belong to the genera of the skin coryneform group, and the most-studied... (Review)
Review
The recent description of the genus has altered the taxonomy of species. These organisms still belong to the genera of the skin coryneform group, and the most-studied species remains . is also a known skin commensal. This underrecognized microorganism can, however, act as a pathogen after bacterial seeding and can be considered opportunistic, causing either superficial or deep/invasive infections. It can cause numerous infections, including but not limited to breast infections, skin abscesses, infective endocarditis, and device-related infections. The ecological niche of is clearly different from that of other members of the genus: it is found in the axillary region or at wet sites rather than in dry, exposed areas, and the number of microorganisms increases during puberty. Historically, it has been used for its ability to modulate the immune response and for its antitumor properties. Conventional microbial culture methods and identification processes allow for its accurate identification and characterization. Thanks to the modern omics tools used for phylogenomic approaches, understanding pathogenesis (including host-bacterium interactions and virulence factor characterization) is becoming easier, allowing for more thorough molecular characterization. These analyses have revealed that causes diverse diseases mediated by multiple virulence factors. The recent genome approach has revealed specific genomic regions within this species that are involved in adherence and biofilm formation as well as fitness, survival, and defense functions. Numerous regions show the presence of phages and horizontal gene transfer. remains highly sensitive to a broad spectrum of antibiotics, such as β-lactams, fluoroquinolones, macrolides, and rifampin, although erythromycin and clindamycin resistance has been described. A long-term treatment regimen with a combination of antibiotics is required to successfully eliminate the remaining adherent bacteria, particularly in the case of deep infections after debridement surgery.
Topics: Actinomycetales Infections; Anti-Bacterial Agents; Humans; Phylogeny; Propionibacterium
PubMed: 29848774
DOI: 10.1128/CMR.00064-17 -
Journal of Drugs in Dermatology : JDD Jun 2007The genome of Propionibacterium acnes, the microbe presumed to be at least partially etiologic for the development of acne, has recently been decoded. The genome... (Review)
Review
The genome of Propionibacterium acnes, the microbe presumed to be at least partially etiologic for the development of acne, has recently been decoded. The genome supports long-standing concepts regarding acne pathogenesis, but also demonstrates heretofore unknown and/or unsuspected bacterial properties, which might play a role in disease occurrence. In turn, understanding the genome may lead to new therapeutic avenues, as summarized in this manuscript.
Topics: Acne Vulgaris; Genome, Bacterial; Humans; Propionibacterium acnes; Sequence Analysis, DNA
PubMed: 17668523
DOI: No ID Found -
International Journal of Systematic and... Aug 2019A novel propionate producing bacterium, strain JV5, was isolated from the rumen fibrous content of a Holstein Friesian dairy cow. Cells of strain JV5 were...
A novel propionate producing bacterium, strain JV5, was isolated from the rumen fibrous content of a Holstein Friesian dairy cow. Cells of strain JV5 were Gram-stain-positive, non-motile and aerotolerant. Growth occurred between 35 and 45 °C, with an optimum at 39 °C. The pH range for growth was 6.5-8, with an optimum at pH 7. The 16S rRNA gene sequence of strain JV5 was 98.4 and 96.5 % identical to those of Propionibacterium australiense DSM 15818 and Propionibacterium acidifaciens DSM 21887, respectively. Genome wide average nucleotide identity and digital DNA-DNA hybridization values were 88.3 and 35.5 %, respectively, against P. australiense DSM 15818. The G+C content of strain JV5 was 68.9 mol%. Strain JV5 did not produce urease and was able to metabolize glutamate, but not aspartate and glycine. Strain JV5 was able to ferment a range of substrates including certain simple and complex carbohydrates, sugar alcohols and amino acids. Chemotaxonomic analysis of strain JV5 revealed the presence of meso-diamino pimelic acid isomers similar those found in P. australiense, but different from P. acidifaciens. The observed major (>10 %) cellular fatty acids in strain JV5 (C18 : 1 ω9c, anteiso-C15 : 1, C16 : 0, C17 : 0 and C16 : 0 alcohol) were also different from those observed in P. australiense and P. acidifaciens. Based on these findings, a novel species is proposed within the genus Propionibacterium, Propionibacterium ruminifibrarum sp. nov. (type strain JV5=DSM 106771=TISTR 2629).
Topics: Animals; Bacterial Typing Techniques; Base Composition; Cattle; DNA, Bacterial; Fatty Acids; Female; Netherlands; Nucleic Acid Hybridization; Phylogeny; Propionibacterium; RNA, Ribosomal, 16S; Rumen; Sequence Analysis, DNA
PubMed: 31232679
DOI: 10.1099/ijsem.0.003544 -
Archives of Oral Biology Sep 2019Dental caries is one of the most common infectious diseases in humans. Older adults retain more teeth than did earlier generations and thus are at high risk of root...
OBJECTIVE
Dental caries is one of the most common infectious diseases in humans. Older adults retain more teeth than did earlier generations and thus are at high risk of root caries. The root surface is covered by cementum, which facilitates the spread of caries lesions into dentinal tissues. Propionibacterium acidifaciens has been detected in dentinal caries lesions; however, the pathogenetic mechanisms are not known. The purpose of this study was to investigate the pathogenic mechanisms of cariogenic P. acidifaciens.
METHODS
Saliva-induced aggregation of P. acidifaciens cells and adherence of the organism to saliva-coated hydroxyapatite were examined. Coaggregation of P. acidifaciens with other bacterial cells and binding of the organism to collagen were examined. Effect of Streptococcus mutans on the biofilm formation by P. acidifaciens was also examined. In addition, the effects of acids on the growth of P. acidifaciens were evaluated.
RESULTS
P. acidifaciens exhibited strong binding to collagen but weak or moderate interaction with salivary proteins. P. acidifaciens showed weak coaggregation with streptococcal strains and Fusobacerium nucleatum. Biofilm formation by P. acidifaciens was inhibited by S. mutans. Moreover, P. acidifaciens tolerated to self-produced acids up to threshold concentrations.
CONCLUSIONS
The results suggest that P. acidifaciens can bind to and survive inside dentinal tissue, and its acid production at low pH condition is involved in the development of dentinal caries.
Topics: Bacterial Adhesion; Biofilms; Dental Caries; Humans; Hydrogen-Ion Concentration; Propionibacterium; Saliva; Streptococcus mutans
PubMed: 31254840
DOI: 10.1016/j.archoralbio.2019.06.005 -
Anaerobe Oct 2012A connection between acne vulgaris and Propionibacterium acnes has long been suggested. Over the years, several human skin microbiota sampling methods have been evolved... (Review)
Review
A connection between acne vulgaris and Propionibacterium acnes has long been suggested. Over the years, several human skin microbiota sampling methods have been evolved and applied, e.g. swab, scrape, extraction techniques including cyanoacrylate gel sampling as well as punch biopsy. Collected samples have been processed following various methodologies ranging from culture studies to probe labelling and molecular analysis. Direct visualization techniques have recently shown the existence of anatomically distinct skin P. acnes populations: epidermal and follicular. P. acnes biofilms appear to be a common phenomenon. Current sampling approaches target different skin populations of P. acnes and the presence of microbial biofilms can influence the retrieval of P. acnes. The anatomical considerations must be taken into account while interpreting microbiological data.
Topics: Acne Vulgaris; Biofilms; Humans; Microbiological Techniques; Propionibacterium acnes; Skin
PubMed: 22877737
DOI: 10.1016/j.anaerobe.2012.07.001 -
Archives of Microbiology Jun 2022The clustered regularly interspaced short palindromic repeats (CRISPR)-Cas systems constitute the adaptive immune system in prokaryotes that provide resistance against...
The clustered regularly interspaced short palindromic repeats (CRISPR)-Cas systems constitute the adaptive immune system in prokaryotes that provide resistance against invasive genetic elements. The genus Propionibacterium comprises gram-positive, facultative anaerobe, non-spore-forming bacteria, and is the source of some B group vitamins such as B12 as well as bacteriocins. Some of the selected species of the genus Propionibacterium spp. were reclassified into the three genera in 2016 (Acidipropionibacterium spp., Pseudopropionibacterium spp., Cutibacterium spp.). Therefore, this study compared CRISPR/Cas systems, Cas 1 and repeat sequences phylogeny, phage/plasmid surveys as well as insertion sequences of new genera members. In this study, a total of 34 genomes of 13 species were observed with a bioinformatic approach. CRISPR-Cas + + and CRISPRDetect were used to detect CRISPR/Cas systems, direct repeats, and spacers. 39 CRISPR-Cas systems were detected. Type I-E, Type I-U, and one incomplete III-B CRISPR-Cas subtypes were identified. Most of the strains had Cas1/Cas4 fusion proteins. Pseudopropionibacterium propionicum strains had two types I-U and one of the CRISPR loci had csx17 cas genes. Common phage invaders were Propionibacterium phage E6, G4, E1, Anatole, and Doucette. The BLSM62 similarity score of all Cas1 sequences was 48.4% while the pairwise identity of repeat sequences was 48.7%. Common insertion sequences were ISL3, IS3, IS30. The diversity analysis of the CRISPR/Cas system in the genus Propionibacterium provided a new perspective for determining the role of the CRISPR-Cas system in the evolution of new genera.
Topics: Bacteriophages; CRISPR-Cas Systems; DNA Transposable Elements; Plasmids; Propionibacterium
PubMed: 35763226
DOI: 10.1007/s00203-022-03062-x -
International Journal of Food... Sep 2008The genera Propionibacterium and Bifidobacterium are clustered in the class Actinobacteria and form the anaerobic branch of coryneform bacteria. The dairy... (Review)
Review
The genera Propionibacterium and Bifidobacterium are clustered in the class Actinobacteria and form the anaerobic branch of coryneform bacteria. The dairy propionibacteria comprising four species P. freudenreichii, P. acidipropionici, P. jensenii and P. thoenii are industrially important as starter cultures in hard-cheese ripening and recently also as protective bio-preservatives and probiotics. These four species are considered as safe whereas cutaneous Propionibacterium species (also named "acnes group") are pathogens. In contrast, bifidobacteria in fermented dairy products and milk powder are exclusively used as probiotics; selected strains of several species (out of more than thirty) contribute to this task. It has been only rarely found that commensal bifidobacteria have been connected with certain dental and other infections. Consequently, only one single species, Bifidobacterium dentium, is recognized as pathogenic. Genome sequence analysis of Bifidobacterium longum and molecular biological analysis of other probiotic strains confirmed so far the absence of virulence and pathogenecity factors. However, tetracycline resistance genes tet(W), although probably not easy transferable, were found in Bifidobacterium strains, also in Bifidobacterium animalis subsp. lactis, the worldwide most used industrial strain. Conclusively, strains from the Propionibacterium and Bifidobacterium species in dairy food generally represent so far no health hazards.
Topics: Bifidobacterium; Cheese; Consumer Product Safety; Cultured Milk Products; Drug Resistance, Bacterial; Humans; Phylogeny; Probiotics; Propionibacterium; Risk Assessment; Species Specificity
PubMed: 17889391
DOI: 10.1016/j.ijfoodmicro.2007.08.019