Cell pleomorphism and changes in the enzymatic profile of selected Candida albicans strains in interaction with Escherichia coli – pilot study

IF 2.2 4区 医学 Q3 MYCOLOGY
Katarzyna Góralska , Szymon Lis , Ewa Brzeziańska-Lasota
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引用次数: 0

Abstract

Interactions between C. albicans and the microbiota play an important role in maintaining the balance between commensal and pathogenic organisms. Although the exact role of bacteria in reducing the pathogenicity of yeast remains poorly understood, a few examples have been documented so far: probiotics administration effectively reduces the formation of biofilm and bacterial metabolites inhibit the formation of hyphae.

The aim of the study was to analyze C. albicans virulence levels based on the changes in the morphological structure and enzymatic profile in experimental cultures mixed with Escherichia coli. Viable cell abundance, cell pleomorphism and enzymatic profile were analyzed in single and mixed cultures (C. albicans + E. coli).

The microscope analysis showed a large decrease in the number of viable C. albicans cells in mixed cultures with E. coli from 485.3±132.1 immediately after the establishment of the culture to 238.1±71.2 after an hour of incubation and 24.4±5.4 after 24 h. The length of C. albicans cells differed significantly between the single-species cultures and the mixed cultures for 24 h. Our present findings indicate a significant reduction in the secretion of several enzymes by fungi following contact with E. coli, including acid phosphatase, N-acetyl-β-glucosaminidase, naphthol-AS-BI-phosphohydrolase and leucine arylamidase.

The interactions between fungi and bacteria appear to be extremely complex. On the one hand, during C. albicans with E. coli co-incubation, the bacteria stimulated the elongation of yeast cells, leading to the formation of a filamentous form; however, the number of yeast cells and their enzymatic activity decreased significantly. Therefore, it can be concluded that while E. coli stimulates some pathogenic properties, e.g. cell elongation, it also inhibits other virulence features, e.g. enzymatic activity of C. albicans.

与大肠杆菌相互作用的部分白色念珠菌菌株的细胞多形性和酶谱变化--试验研究
白僵菌与微生物群之间的相互作用在维持共生生物与致病生物之间的平衡方面发挥着重要作用。虽然人们对细菌在降低酵母致病性方面的确切作用仍知之甚少,但迄今已有一些实例被记录在案:服用益生菌可有效减少生物膜的形成,细菌代谢产物可抑制菌丝的形成。显微镜分析表明,与大肠杆菌混合培养的白僵菌存活细胞数量大幅减少,从培养后立即的 485.3±132.1 个减少到培养一小时后的 238.1±71.2 个,24 小时后减少到 24.4±5.4 个。白僵菌细胞的长度在单一菌种培养和混合培养 24 小时后有显著差异。我们目前的研究结果表明,真菌与大肠杆菌接触后分泌的几种酶明显减少,包括酸性磷酸酶、N-乙酰-β-氨基葡萄糖酶、萘酚-AS-BI-磷酸水解酶和亮氨酸芳基酰胺酶。一方面,在白僵菌与大肠杆菌共培养期间,细菌刺激了酵母细胞的伸长,导致丝状形态的形成;然而,酵母细胞的数量及其酶活性却显著下降。因此,可以得出结论,大肠杆菌在刺激某些致病特性(如细胞伸长)的同时,也抑制了白酵母菌的其他毒力特性(如酶活性)。
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来源期刊
CiteScore
5.10
自引率
2.80%
发文量
68
审稿时长
6-12 weeks
期刊介绍: The Journal de Mycologie Medicale / Journal of Medical Mycology (JMM) publishes in English works dealing with human and animal mycology. The subjects treated are focused in particular on clinical, diagnostic, epidemiological, immunological, medical, pathological, preventive or therapeutic aspects of mycoses. Also covered are basic aspects linked primarily with morphology (electronic and photonic microscopy), physiology, biochemistry, cellular and molecular biology, immunochemistry, genetics, taxonomy or phylogeny of pathogenic or opportunistic fungi and actinomycetes in humans or animals. Studies of natural products showing inhibitory activity against pathogenic fungi cannot be considered without chemical characterization and identification of the compounds responsible for the inhibitory activity. JMM publishes (guest) editorials, original articles, reviews (and minireviews), case reports, technical notes, letters to the editor and information. Only clinical cases with real originality (new species, new clinical present action, new geographical localization, etc.), and fully documented (identification methods, results, etc.), will be considered. Under no circumstances does the journal guarantee publication before the editorial board makes its final decision. The journal is indexed in the main international databases and is accessible worldwide through the ScienceDirect and ClinicalKey platforms.
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