Biology subjects

Piraine, R. E. A.

Publications and source records attributed to Piraine, R. E. A..

3 recordsLinked to original sources

bioRxiv2021

Immunostimulatory activity of Pichia kluyveri, Hanseniaspora uvarum, Candida intermedia, Saccharomyces boulardii and their derivatives on RAW 264.7 macrophages

Non-Saccharomyces yeasts emerge as possible new probiotics with a beneficial effect equal to or greater than the reference probiotic yeast, Saccharomyces boulardii. In this work, we evaluated the immunomodulation effect caused by Candida intermedia in mice vaccinated with inactivated SARS-CoV-2. We conducted preliminary tests using murine macrophages (RAW 264.7) stimulated with viable and heat-killed yeast cells, culture supernatant, and DNA, using qPCR to detect the mRNA transcription. Next, mice were supplemented with C. intermedia before each dose of the SARS-CoV-2 vaccine, and then antibody production was measured by ELISA. The probiotic strain S. boulardii CNCM I-745 was used as a control. We also explored the differences in fecal microbiomes between the non-supplemented and supplemented groups. Live cells of C. intermedia increased the transcription of IL-4, IL-13, and STAT3 by macrophages RAW 264.7, while heat-killed cells up-regulated TNF and Bcl6, and the culture supernatant positively impacted TLR2 transcription. Concanavalin, zymosan, and lipopolysaccharide were used to stimulate splenocytes from C. intermedia-supplemented animals, which showed increased transcription of TNF, IFN{gamma}, IL-4, Bcl6, and STAT3. Sera from these animals showed enhanced levels of anti-SARS-CoV-2 IgG, as well as IgG1 and IgM isotypes, and sIgA in fecal samples. The microbiome of the C. intermedia-supplemented group showed a higher abundance of Bacteroides spp. and Clostridium spp., impacting the Bacteroidetes/Firmicutes balance. We concluded that C. intermedia and S. boulardii could stimulate and impact the gene expression of cells important for innate immunity, influence the composition of the gastrointestinal microbiome, and primarily boost the humoral response after vaccination. Statements and Declarations FundingThe present work was carried out with the support of Conselho Nacional de Desenvolvimento Cientifico (CNPq, Brazil), grant number 150538/2021-9.

microbiology↗

bioRxiv2021

Mixed culture metagenomics of the microbes making sour beer

Mixed microbial cultures create sour beers, but many brewers do not know which microbes comprise their cultures. The objective of this work was to use deep sequencing to identify microorganisms in sour beers brewed by spontaneous and non-spontaneous methods. Twenty samples were received from brewers, which were processed for microbiome analysis by next generation sequencing. For bacteria, primers were used to amplify the V3-V4 region of the 16S rRNA gene; fungal DNA detection was performed using primers to amplify the entire internal transcribed spacer region. The sequencing results were then used for taxonomy assignment, sample composition, and diversity analyses, as well as nucleotide BLAST searching. We identified 60 genera and 140 species of bacteria, of which the most prevalent were Lactobacillus acetotolerans, Pediococcus damnosus, and Ralstonia picketti/mannitolilytica. In fungal identification, 19 genera and 26 species were found, among which the most common yeasts were Brettanomyces bruxellensis and Saccharomyces cerevisiae. In some cases, genetic material from more than 60 microorganisms was found in a single sample. In conclusion, we were able to determine the microbiomes of various mixed cultures used to produce beer, providing useful information to better understand the sour beer fermentation process and brewing techniques.

microbiology↗

bioRxiv2021

Isolation of wild yeasts from Olympic National Park and Moniliella megachiliensis ONP131 physiological characterization for beer fermentation

Thousands of yeasts have the potential for industrial application, though many were initially considered contaminants in the beer industry. However, these organisms are currently considered important components in beers because they contribute new flavors. Non-Saccharomyces wild yeasts can be important tools in the development of new products, and the objective of this work was to obtain and characterize novel yeast isolates for their ability to produce beer. Wild yeasts were isolated from environmental samples from Olympic National Park and analyzed for their ability to ferment malt extract medium and beer wort. Six different strains were isolated, of which Moniliella megachiliensis ONP131 displayed the highest levels of attenuation during fermentations. We found that M. megachiliensis could be propagated in common yeast media, tolerated incubation temperatures of 37{degrees}C and a pH of 2.5, and was able to grow in media containing maltose as the sole carbon source. Yeast cultivation was considerably impacted (p<0.05) by lactic acid, ethanol, and high concentrations of maltose, but ONP131 was tolerant to high salinity and hop acid concentrations. This is one of the first physiological characterizations of M. megachiliensis, which has potential for the production of beer and other fermented beverages.

microbiology↗