Study of Lacid Acid Bacteria Activities from Human Oral Mucosa for Candida albicans Inhibition

Evi Lauw

doi:10.20956/ijab.v1i2.2261

Issue

Vol. 1 No. 2 (2017): International Journal of Applied Biology

Issue Published : Dec 29, 2017

Date Log

Submitted

Aug 9, 2017

Published

Dec 30, 2017

Study of Lacid Acid Bacteria Activities from Human Oral Mucosa for Candida albicans Inhibition

https://doi.org/10.20956/ijab.v1i2.2261

Evi Lauw

Hasanuddin University

Corresponding Author(s) : Evi Lauw

evi.lauw09@gmail.com

International Journal of Applied Biology, Vol. 1 No. 2 (2017): International Journal of Applied Biology
Article Published : Dec 30, 2017

Abstract

Lactic acid bacteria are known to have potential in producing antimicrobial compounds, including antifungal agents. This study aims to determine whether the lactic acid bacteria from human oral mucosa have the potential to produce the secondary metabolite to inhibit the candidiasis, which caused by pathogen fungi, Candida albicans. Lactic acid bacteria were isolated from three healthy respondents based on age difference that is an infant, child, and adult. Lactic acid bacteria isolation using the deMann Rogosa Sharpe Broth (MRSB)-liquid medium, followed by purification stage with the quadrant scratch method using the deMann Rogosa Sharpe Agar (MRSA)-solid medium. The purified isolates obtained were characterized and identified by Gram staining, biochemical tests, and inhibition zone diameter measurement toward pathogenic fungi Candida albicans. The results were obtained from each of the two lactic acid bacteria isolates from each respondent with characteristics including gram-positive bacteria with short stem cell shape, possibly as Lactobacillus sp. It is conclude that the lactic acid bacteria of oral mucosa from adult had greater anticandidal activity than infant and child. Keywords: lactic acid bacteria, human oral mucosa, antifungal activity, Candida albicans

References

Fortún, J. Martín-Dávila, P. Gómez-García de la Pedrosa, E. Pintado, V. Cobo, J. Fresco, G. Meije, Y. Ros, L. Alvarez, M.E. Luengo, J. et al. 2012. Emerging trends in candidemia: A higher incidence but a similar outcome. J. Infect. (65) : 64–70.
Gajer, P. Brotman, R.M. Bai, G. Sakamoto, J. Schütte, U.M. Zhong, X. Koenig, S.S. Ma, Z. Zhou, X. Abdo, Z. et al. 2012. Temporal dynamics of the human vaginal microbiota. Sci. Transl. Med. (4) : 132–152.
Silva-Dias, A. Miranda, I.M. Branco, J. Cobrado, L. Monteiro-Soares, M. Pina-Vaz, C. Rodrigues, A.G. 2014. In vitro antifungal activity and in vivo antibiofilm activity of cerium nitrate against Candida species. J. Antimicrob. Chemother, (70) : 1083–1093.
Perera, J. Weerasekera, M. Kottegoda, N. Slow release anti-fungal skin formulations based on citric acid intercalated layered double hydroxides nanohybrids. 2015. Chem. Cent. J. (9) : 27.
Paul, S. Moye-Rowley, W.S. 2014. Multidrug resistance in fungi: Regulation of transporter-encoding gene expression. Front. Physiol. (5) : 143.
Martinez, L.R. Nimrichter, L. Nosanchuk, J.D. Baltazar, L.M. Ray, A. Santos, D.A. Cisalpino, P.S.Friedman, A.J. 2015. Antimicrobial photodynamic therapy: an effective alternative approach to control fungal infections. Front. Microbiol. (6) : 202.
Costa, C. Pais, P. Teixeira, M.C. Multidrug resistance in pathogenic yeasts: Emphasis on the role of ABC and MFS multidrug transporters. 2015. In The Battle Against Microbial Pathogens: Basic Science, Technological Advances and Educational Programs, Formatex: Badajoz, Spain. 947–954.
Gayford JJ & Harskell R. 2010. Oral Diseases: Clinical Oral Medicine. Translated by: Lilian Yuwono 2nd Edition. Jakarta: EGC. [In Indonesian].
Samaranayake, Lakshman. 2012. Essential microbiology for dentistry: Fourth Edition. Elsevier. (3) : 307.
Scatassa, M.L. Gaglio, R. Macaluso, G. et al. 2015. Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses. Food Microbiol. (52) : 31-41.
Kanmani, P. Satish Kumar, R. Yuvaraj, N. et al. 2013. Probiotics and its functionally valuable products—a review. Crit. Rev. Food Sci. Nutr. 53(6) : 641-658.
Amadou, I. Le, G.W. Shi, Y.H. 2013. Evaluation of antimicrobial, antioxidant activities, and nutritional values of fermented foxtail millet extracts by Lactobacillus paracasei Fn032. Int. J. Food Prop. 16(6) : 1179-1190.
Amenu, D. 2013. Antimicrobial activity of lactic acid bacteria isolated from “Ergo”, Ethiopian traditional fermented milk. Curr. Res. Microbiol. Biotechnol. 1(6) : 278-284.
Canabarro, A. Valle, C. Farias, M.R. Santos, F.B. Lazera, M. Wanke, B. 2012. Association of subgingival colonization of Candida albicans and other yeasts with severity of chronic periodontitis. J. Periodontal Res. (48) : 428–432.
Corona, O. Alfonzo, A. Ventimiglia, G. Nasca, A. Francesca, N. Martorana, A. Moschetti, G. Settanni, L. 2016. Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production. Food Microbiol, (59) : 43–56.
Settanni, L. Ventimiglia, G. Alfonzo, A. Corona, O. Miceli, A. Moschetti, G. 2013. An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production. Food Res. Int. (54) : 1569–1578.
Vestman, N.R. Timby, N. Holgerson, P.L. Kressirer, C.A. Claesson, R. Domellöf, M. Öhman, C. Tanner, A.C. Hernell, O. and Johansson, I. 2013. Characterization And In Vitro Properties Of Oral Lactobacilli In Breastfed Infants. BMC Microbiology, 13(1) : 12.
Ventimiglia, G. Alfonzo, A. Galluzzo, P. Corona, O. Francesca, N. Caracappa, S. Moschetti, G. Settanni, L. 2015. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation. Food Microbiol. (51) : 57–68.
Norder Grusell, E. Dahlén, G. Ruth, M. Ny, L. Guiding‐Järbrink, M. Bergquist, H. and Bove, M. 2013. Bacterial Flora Of The Human Oral Cavity, And The Upper And Lower Esophagus. Diseases of the Esophagus, (26) : 84-90.
Minervini, F. Lattanzi, A. De Angelis,M. Di Cagno, R. Gobbetti, M. 2012. Influence of artisan bakery-or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas. Appl. Environ. Microbiol. 78(15) : 5328–5340.
Pepe, O. Ventorino, V. Cavella, S. Fagnano, M. Brugno, R. 2013. Prebiotic content of bread prepared with flour from immature wheat grain and selected dextran-producing lactic acid bacteria. Appl. Environ. Microbiol. 79 (12) : 3779–3785.

References

Fortún, J. Martín-Dávila, P. Gómez-García de la Pedrosa, E. Pintado, V. Cobo, J. Fresco, G. Meije, Y. Ros, L. Alvarez, M.E. Luengo, J. et al. 2012. Emerging trends in candidemia: A higher incidence but a similar outcome. J. Infect. (65) : 64–70.

Gajer, P. Brotman, R.M. Bai, G. Sakamoto, J. Schütte, U.M. Zhong, X. Koenig, S.S. Ma, Z. Zhou, X. Abdo, Z. et al. 2012. Temporal dynamics of the human vaginal microbiota. Sci. Transl. Med. (4) : 132–152.

Silva-Dias, A. Miranda, I.M. Branco, J. Cobrado, L. Monteiro-Soares, M. Pina-Vaz, C. Rodrigues, A.G. 2014. In vitro antifungal activity and in vivo antibiofilm activity of cerium nitrate against Candida species. J. Antimicrob. Chemother, (70) : 1083–1093.

Perera, J. Weerasekera, M. Kottegoda, N. Slow release anti-fungal skin formulations based on citric acid intercalated layered double hydroxides nanohybrids. 2015. Chem. Cent. J. (9) : 27.

Paul, S. Moye-Rowley, W.S. 2014. Multidrug resistance in fungi: Regulation of transporter-encoding gene expression. Front. Physiol. (5) : 143.

Martinez, L.R. Nimrichter, L. Nosanchuk, J.D. Baltazar, L.M. Ray, A. Santos, D.A. Cisalpino, P.S.Friedman, A.J. 2015. Antimicrobial photodynamic therapy: an effective alternative approach to control fungal infections. Front. Microbiol. (6) : 202.

Costa, C. Pais, P. Teixeira, M.C. Multidrug resistance in pathogenic yeasts: Emphasis on the role of ABC and MFS multidrug transporters. 2015. In The Battle Against Microbial Pathogens: Basic Science, Technological Advances and Educational Programs, Formatex: Badajoz, Spain. 947–954.

Gayford JJ & Harskell R. 2010. Oral Diseases: Clinical Oral Medicine. Translated by: Lilian Yuwono 2nd Edition. Jakarta: EGC. [In Indonesian].

Samaranayake, Lakshman. 2012. Essential microbiology for dentistry: Fourth Edition. Elsevier. (3) : 307.

Scatassa, M.L. Gaglio, R. Macaluso, G. et al. 2015. Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses. Food Microbiol. (52) : 31-41.

Kanmani, P. Satish Kumar, R. Yuvaraj, N. et al. 2013. Probiotics and its functionally valuable products—a review. Crit. Rev. Food Sci. Nutr. 53(6) : 641-658.

Amadou, I. Le, G.W. Shi, Y.H. 2013. Evaluation of antimicrobial, antioxidant activities, and nutritional values of fermented foxtail millet extracts by Lactobacillus paracasei Fn032. Int. J. Food Prop. 16(6) : 1179-1190.

Amenu, D. 2013. Antimicrobial activity of lactic acid bacteria isolated from “Ergo”, Ethiopian traditional fermented milk. Curr. Res. Microbiol. Biotechnol. 1(6) : 278-284.

Canabarro, A. Valle, C. Farias, M.R. Santos, F.B. Lazera, M. Wanke, B. 2012. Association of subgingival colonization of Candida albicans and other yeasts with severity of chronic periodontitis. J. Periodontal Res. (48) : 428–432.

Corona, O. Alfonzo, A. Ventimiglia, G. Nasca, A. Francesca, N. Martorana, A. Moschetti, G. Settanni, L. 2016. Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production. Food Microbiol, (59) : 43–56.

Settanni, L. Ventimiglia, G. Alfonzo, A. Corona, O. Miceli, A. Moschetti, G. 2013. An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production. Food Res. Int. (54) : 1569–1578.

Vestman, N.R. Timby, N. Holgerson, P.L. Kressirer, C.A. Claesson, R. Domellöf, M. Öhman, C. Tanner, A.C. Hernell, O. and Johansson, I. 2013. Characterization And In Vitro Properties Of Oral Lactobacilli In Breastfed Infants. BMC Microbiology, 13(1) : 12.

Ventimiglia, G. Alfonzo, A. Galluzzo, P. Corona, O. Francesca, N. Caracappa, S. Moschetti, G. Settanni, L. 2015. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation. Food Microbiol. (51) : 57–68.

Norder Grusell, E. Dahlén, G. Ruth, M. Ny, L. Guiding‐Järbrink, M. Bergquist, H. and Bove, M. 2013. Bacterial Flora Of The Human Oral Cavity, And The Upper And Lower Esophagus. Diseases of the Esophagus, (26) : 84-90.

Minervini, F. Lattanzi, A. De Angelis,M. Di Cagno, R. Gobbetti, M. 2012. Influence of artisan bakery-or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas. Appl. Environ. Microbiol. 78(15) : 5328–5340.

Pepe, O. Ventorino, V. Cavella, S. Fagnano, M. Brugno, R. 2013. Prebiotic content of bread prepared with flour from immature wheat grain and selected dextran-producing lactic acid bacteria. Appl. Environ. Microbiol. 79 (12) : 3779–3785.

Author Biography

Evi Lauw, Hasanuddin University

Faculty of Pharmacy

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