Caratterizzazione della microflora spontanea di un alimento fermentato vegano

Tra i prodotti vegani più richiesti vi sono i “formaggi” vegani, alimenti fermentati a base di frutta secca o ottenuti attraverso trattamenti su latte di mandorla e latte di soia, e successivamente fermentati. Nella mia attività ho caratterizzato un alimento fermentato vegano e studiato la successione microbica durante la fermentazione di un “formaggio” ottenuto partendo da anacardi e preparato in maniera artigianale. Oltre agli aspetti microbiologici, ho analizzato anche alcune caratteristiche fisico chimiche. Durante il processo di produzione gli anacardi vengono messi in ammollo per 8 ore a temperatura ambiente e, successivamente, i semi vengono scolati e risciacquati sotto acqua corrente. Gli anacardi vengono poi addizionati di acqua e microrganismi probiotici e tritati in un mixer fino al raggiungimento di una crema omogenea. A questo punto il prodotto viene lasciato riposare a temperatura ambiente per 48 ore durante le quali ha luogo la fermentazione e poi addizionato di ingredienti. Le indagini chimico fisiche effettuate hanno evidenziato che il pH si mostra già basso prima dell’inizio della fermentazione vera e propria e scende a 4.5 dopo 48 ore di riposo a causa dell’accumulo di acidi organici, ed in particolare di acido lattico e acetico che indicando un’attività fermentativa condotta dai batteri lattici. Le analisi microbiologiche hanno confermato che l’effettivo agente di fermentazione era costituito da questi batteri che sono stati identificati a livello molecolare. Le specie identificate due eterofermentanti (Weissella e Leuconostoc), presenti soprattutto nelle prime fasi della fermentazione, ed una omofermentante (Pediococcus), prende il sopravvento mano a mano che la fermentazione procede. Il lavoro svolto ha permesso di ottenere alcune importanti informazioni per la produzione industriale di un “formaggio” vegano fermentato. Il processo studiato presenta numerosi punti di rischio che devono essere presi in considerazione prima di poter giungere alla messa a punto di un prodotto definitivo.

The vaginal microflora in relation to gingivitis

BACKGROUND: Gingivitis has been linked to adverse pregnancy outcome (APO). Bacterial vaginosis (BV) has been associated with APO. We assessed if bacterial counts in BV is associated with gingivitis suggesting a systemic infectious susceptibilty. METHODS: Vaginal samples were collected from 180 women (mean age 29.4 years, SD +/- 6.8, range: 18 to 46), and at least six months after delivery, and assessed by semi-quantitative DNA-DNA checkerboard hybridization assay (74 bacterial species). BV was defined by Gram stain (Nugent criteria). Gingivitis was defined as bleeding on probing at >or= 20% of tooth sites. RESULTS: A Nugent score of 0-3 (normal vaginal microflora) was found in 83 women (46.1%), and a score of > 7 (BV) in 49 women (27.2%). Gingivitis was diagnosed in 114 women (63.3%). Women with a diagnosis of BV were more likely to have gingivitis (p = 0.01). Independent of gingival conditions, vaginal bacterial counts were higher (p < 0.001) for 38/74 species in BV+ in comparison to BV- women. Counts of four lactobacilli species were higher in BV- women (p < 0.001). Independent of BV diagnosis, women with gingivitis had higher counts of Prevotella bivia (p < 0.001), and Prevotella disiens (p < 0.001). P. bivia, P. disiens, M. curtisii and M. mulieris (all at the p < 0.01 level) were found at higher levels in the BV+/G+ group than in the BV+/G- group. The sum of bacterial load (74 species) was higher in the BV+/G+ group than in the BV+/G- group (p < 0.05). The highest odds ratio for the presence of bacteria in vaginal samples (> 1.0 x 104 cells) and a diagnosis of gingivitis was 3.9 for P. bivia (95% CI 1.5-5.7, p < 0.001) and 3.6 for P. disiens (95%CI: 1.8-7.5, p < 0.001), and a diagnosis of BV for P. bivia (odds ratio: 5.3, 95%CI: 2.6 to 10.4, p < 0.001) and P. disiens (odds ratio: 4.4, 95% CI: 2.2 to 8.8, p < 0.001). CONCLUSION: Higher vaginal bacterial counts can be found in women with BV and gingivitis in comparison to women with BV but not gingivitis. P. bivia and P. disiens may be of specific significance in a relationship between vaginal and gingival infections.

Subgingival microflora in inflammatory bowel disease patients with untreated periodontitis

OBJECTIVE To analyze the subgingival microflora composition of inflammatory bowel disease (IBD) patients with untreated chronic periodontitis and compare them with systemically healthy controls also having untreated chronic periodontitis. METHOD Thirty IBD patients [15 with Crohn's disease (CD) and 15 with ulcerative colitis (UC)] and 15 control individuals participated in the study. All patients had been diagnosed with untreated chronic periodontitis. From every patient, subgingival plaque was collected from four gingivitis and four periodontitis sites with paper points. Samples from the same category (gingivitis or periodontitis) in each patient were pooled together and stored at -70 °C until analysis using a checkerboard DNA-DNA hybridization technique for 74 bacterial species. RESULTS Multiple-comparison analysis showed that the groups differed in bacterial counts for Bacteroides ureolyticus, Campylobacter gracilis, Parvimonas micra, Prevotella melaninogenica, Peptostreptococcus anaerobius, Staphylococcus aureus, Streptococcus anginosus, Streptococcus intermedius, Streptococcus mitis, Streptococcus mutans, and Treponema denticola (P<0.001). CD patients had significantly higher levels of these bacteria than UC patients either in gingivitis or in periodontitis sites (P<0.05). CD patients harbored higher levels of P. melaninogenica, S. aureus, S. anginosus, and S. mutans compared with controls both at gingivitis and at periodontitis sites (P<0.05). UC patients harbored higher levels of S. aureus (P=0.01) and P. anaerobius (P=0.05) than controls only in gingivitis sites. CONCLUSION Our study showed that even with similar clinical periodontal parameters, IBD patients harbor higher levels of bacteria that are related to opportunistic infections in inflamed subgingival sites that might be harmful for the crucial microbe-host interaction.