Enterococcus lactis
Enterococcus lactis is a commonly-occurring strain of bacteria that has been isolated from fish, shrimp, and various dairy products including goat cheese and camel’s milk. Enterococcus lactis is a species of the round, gram-positive Enterococcus bacteria genus, a large genus of lactic acid bacteria of the phylum Firmicutes.
Characteristics
Growth occurs in aerobic conditions between 9.6 and 10 pH and between 15 and 45 °C, with ideal conditions around 30 °C. Members of the Enterococcus genus produce small, hydrophobic, heat stable peptides called enterocins that have shown significant antimicrobial activities against both Gram positive and Gram negative pathogens, showing promise as an alternative to traditionally-prescribed antibiotics. Some enterocins may be more ideally applied in food production or aquaculture due to their antifungal or probiotic features, or their ability to prevent food- spoiling bacteria. Vancomycin resistance and potential virulence are still being studied to clarify the true efficacy of these potentials. Enterococcus lactis has no known hemolysin activity.
Phylogeny and Genome Evolution:
Part of the Enterococcus genus, Enterococcus lactis was first described in 2012. One of ten bacteria that were isolated from Italian cheeses.[1] Our knowledge of the species that make up the Enterococcus genus has been changing quickly. The genus Enterococcus is broken into clade A which is hospital associated and clade B which is community associated. E. lactis is associated with clade B and shows little virulence and ampicillin resistance. As recently as August 2021, there have been observations that have supported the reassignment of some strains of E. faecium in clade B to E. lactis based on observations of their lack of both virulent genetic factors and ampicillin resistance.[2] Recent studies have also suggested that Enterococcus xinjiangensis is actually the same species as Enterococcus lactis. [3]
Metabolic Activity
As part of the Enterococcus genus, Enterococcus lactis are highly tolerant to dry conditions, extreme pH (due to transport of cations that maintains the ion composition that allows homeostasis), ionizing radiation, oxidative stress, and antibiotics. They are also able to survive a large range of temperatures.[4] Moreover, microbes part of this genus have the ability to metabolize about 13 different types of sugars using all three pathways of sugar metabolism (the Embden-Meyerhof-Parnas (glycolysis), Entner-Doudoroff, and pentose phosphate (phosphogluconate) pathways[5]. They also metabolize glycerol in order to produce lipids and lipoteichoic acids. Lactate is a common end product of fermentation of the enterococcus genus, which is formed from reducing pyruvate to regenerate NAD+.
As a lactic acid bacteria, Enterococcus lactis has the potential to be a probiotic that can improve lactose intolerance, increase resistance to conditions pertaining to the gastrointestinal tract, and have hypocholesterolemic effects like lowering cholesterol levels and low-density lipoprotein, which are lipids that can potentially lead to heart diseases. In a study conducted in September 2018, different strains of lactic acid bacteria were found to have the ability to lower cholesterol, survive the gastrointestinal tract, and survive in foods like cheese to provide the benefits of a probiotic.[6]
Relevance to the Broader System
Enterococcus lactis has great potential as a probiotic [7] and can play a role in getting rid of cancer cells by acting on the extrinsic IL-3 receptor pathway. IW5 is a strain of Enterococcus lactis that secretes metabolites that have been shown to inhibit the growth of cancer cells. Because of the bacterium’s ability to remain stable in acidic conditions, it also has the potential to be used to fight against pathogenic bacteria in the gut. [8]
Enterococcus lactis strains Q1 and 4CP3 showed to help in the reduction of Biofilms. These strains were taken from raw shrimp, and tested against Methicillin-resistant Staphylococcus aureus (MRSA) to understand its anti-biofilm properties. The result of this study showed that the Enterococcus lactis strains reduced the adhesion of the biofilm in multiple MRSA strains. [9] Thus, there is a potential use of Enterococcus lactis in the future to combat antibacterial resistance.
References
- ↑ Morandi, Stefano; Cremonesi, Paola; Povolo, Milena; Brasca, Milena (2012). "Enterococcus lactis sp. nov., from Italian raw milk cheeses". International Journal of Systematic and Evolutionary Microbiology. 62 (Pt_8): 1992–1996. doi:10.1099/ijs.0.030825-0. ISSN 1466-5034. PMID 22003038.
- ↑ Belloso Daza, Mireya Viviana; Cortimiglia, Claudia; Bassi, Daniela; Cocconcelli, Pier Sandro (August 2021). "Genome-based studies indicate that the Enterococcus faecium Clade B strains belong to Enterococcus lactis species and lack of the hospital infection associated markers". International Journal of Systematic and Evolutionary Microbiology. 71 (8). doi:10.1099/ijsem.0.004948. ISSN 1466-5034. PMID 34402778 Check
|pmid=value (help). Unknown parameter|s2cid=ignored (help) - ↑ Li, Yu Qin; Gu, Chun Tao (June 2019). "Proposal of Enterococcus xinjiangensis Ren et al. 2020 as a later heterotypic synonym of Enterococcus lactis Morandi et al. 2012". International Journal of Systematic and Evolutionary Microbiology. 71 (3). doi:10.1099/ijsem.0.004716. ISSN 1466-5034. PMID 33620304 Check
|pmid=value (help). Unknown parameter|s2cid=ignored (help) - ↑ Ramsey, Matthew; Hartke, Axel; Huycke, Mark (2014), Gilmore, Michael S.; Clewell, Don B.; Ike, Yasuyoshi; Shankar, Nathan, eds., "The Physiology and Metabolism of Enterococci", Enterococci: From Commensals to Leading Causes of Drug Resistant Infection, Boston: Massachusetts Eye and Ear Infirmary, PMID 24649507, retrieved 2021-12-12
- ↑ Ramsey, Matthew; Hartke, Axel; Huycke, Mark (2014), Gilmore, Michael S.; Clewell, Don B.; Ike, Yasuyoshi; Shankar, Nathan, eds., "The Physiology and Metabolism of Enterococci", Enterococci: From Commensals to Leading Causes of Drug Resistant Infection, Boston: Massachusetts Eye and Ear Infirmary, PMID 24649507, retrieved 2021-12-12
- ↑ Albano, C.; Morandi, S.; Silvetti, T.; Casiraghi, M. C.; Manini, F.; Brasca, M. (2018-12-01). "Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity". Journal of Dairy Science. 101 (12): 10807–10818. doi:10.3168/jds.2018-15096. ISSN 0022-0302. PMID 30243635. Unknown parameter
|s2cid=ignored (help) - ↑ Uymaz Tezel, Başar (2019-05-19). "Preliminary In Vitro Evaluation of the Probiotic Potential of the Bacteriocinogenic Strain Enterococcus lactis PMD74 Isolated from Ezine Cheese". Journal of Food Quality. 2019: e4693513. doi:10.1155/2019/4693513. ISSN 0146-9428.
- ↑ Nami, Yousef; Haghshenas, Babak; Haghshenas, Minoo; Abdullah, Norhafizah; Yari Khosroushahi, Ahmad (2015). "The Prophylactic Effect of Probiotic Enterococcus lactis IW5 against Different Human Cancer Cells". Frontiers in Microbiology. 6: 1317. doi:10.3389/fmicb.2015.01317. ISSN 1664-302X. PMC 4659899. PMID 26635778.
- ↑ Ben Braïek, Olfa; Merghni, Abderrahmen; Smaoui, Slim; Mastouri, Maha (2019-03-01). "Enterococcus lactis Q1 and 4CP3 strains from raw shrimps: Potential of antioxidant capacity and anti-biofilm activity against methicillin-resistant Staphylococcus aureus strains". LWT. 102: 15–21. doi:10.1016/j.lwt.2018.11.095. ISSN 0023-6438. Unknown parameter
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