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Open AccessArticle

Hydrogen Sulfide Effects on the Survival of Lactobacilli with Emphasis on the Development of Inflammatory Bowel Diseases

1
Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 753/5, 62500 Brno, Czech Republic
2
Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 61242 Brno, Czech Republic
3
The Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, 76001 Zlín, Czech Republic
4
Department of Experimental and Clinical Medicine, University of Florence, 50134 Florence, Italy
*
Author to whom correspondence should be addressed.
Biomolecules 2019, 9(12), 752; https://doi.org/10.3390/biom9120752
Received: 16 October 2019 / Revised: 12 November 2019 / Accepted: 15 November 2019 / Published: 20 November 2019
(This article belongs to the Special Issue Role of the Gut Microbiota in Immunity and Inflammatory Diseases)
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.
Keywords: hydrogen sulfide; toxicity; intestinal microbiome; sulfate-reducing bacteria; lactic acid bacteria; inflammatory bowel disease; ulcerative colitis hydrogen sulfide; toxicity; intestinal microbiome; sulfate-reducing bacteria; lactic acid bacteria; inflammatory bowel disease; ulcerative colitis
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Kushkevych, I.; Kotrsová, V.; Dordević, D.; Buňková, L.; Vítězová, M.; Amedei, A. Hydrogen Sulfide Effects on the Survival of Lactobacilli with Emphasis on the Development of Inflammatory Bowel Diseases. Biomolecules 2019, 9, 752.

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