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Proteolytic Activity of Bacillus subtilis upon κCasein Undermines Its “Caries-Safe” Effect
Year:
2020
Authors :
Duanis-Assaf, Danielle
;
.
Shemesh, Moshe
;
.
Volume :
8
Co-Authors:

Eli Kenan - Biofilm Research Laboratory, Institute of Dental Sciences, Faculty of Dental Medicine, Hebrew UniversityHadassah, Jerusalem 9112001, Israel;
Ronit Sionov - Biofilm Research Laboratory, Institute of Dental Sciences, Faculty of Dental Medicine, Hebrew UniversityHadassah, Jerusalem 9112001, Israel;
Doron Steinberg -  Biofilm Research Laboratory, Institute of Dental Sciences, Faculty of Dental Medicine, Hebrew UniversityHadassah, Jerusalem 9112001, Israel;

Facilitators :
From page:
0
To page:
0
(
Total pages:
1
)
Abstract:

Milk is believed to be a relatively “caries-safe” food. This belief relies on the fact that caseins, which constitute around 80% of milk’s protein content, were found to inhibit the adhesion of Streptococcus mutans to enamel and, therefore, decrease biofilm formation. While S. mutans is considered a leading cause of dental disorders, Bacillus subtilis is a non-pathogenic foodborne bacterium, frequently contaminating milk and its products. This study aimed to investigate the effects of dairy-associated foodborne bacteria such as B. subtilis on biofilm formation by S. mutans in the presence of casein proteins. Our results indicate that there is a significant decrease in total biofilm formation by S. mutans exposed to a casein protein mixture in a mono-species culture, whereas, in the co-culture with B. subtilis, an inhibitory effect of the caseins mixture on S. mutans biofilm formation was observed. Proteolytic activity analysis suggested that B. subtilis is capable of breaking down milk proteins, especially κ-casein, which enables biofilm formation by S. mutans in the presence of milk caseins. Therefore, these findings may challenge the assumption that milk is “caries-safe”, especially in a complex microbial environment.

Note:
Related Files :
bacillus subtilis
Biofilm formation
milk caseins
Streptococcus mutans
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More details
DOI :
10.3390/microorganisms8020221
Article number:
0
Affiliations:
Database:
Google Scholar
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
46131
Last updated date:
02/03/2022 17:27
Creation date:
13/02/2020 13:06
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Scientific Publication
Proteolytic Activity of Bacillus subtilis upon κCasein Undermines Its “Caries-Safe” Effect
8

Eli Kenan - Biofilm Research Laboratory, Institute of Dental Sciences, Faculty of Dental Medicine, Hebrew UniversityHadassah, Jerusalem 9112001, Israel;
Ronit Sionov - Biofilm Research Laboratory, Institute of Dental Sciences, Faculty of Dental Medicine, Hebrew UniversityHadassah, Jerusalem 9112001, Israel;
Doron Steinberg -  Biofilm Research Laboratory, Institute of Dental Sciences, Faculty of Dental Medicine, Hebrew UniversityHadassah, Jerusalem 9112001, Israel;

Proteolytic Activity of Bacillus subtilis upon κCasein Undermines Its “Caries-Safe” Effect

Milk is believed to be a relatively “caries-safe” food. This belief relies on the fact that caseins, which constitute around 80% of milk’s protein content, were found to inhibit the adhesion of Streptococcus mutans to enamel and, therefore, decrease biofilm formation. While S. mutans is considered a leading cause of dental disorders, Bacillus subtilis is a non-pathogenic foodborne bacterium, frequently contaminating milk and its products. This study aimed to investigate the effects of dairy-associated foodborne bacteria such as B. subtilis on biofilm formation by S. mutans in the presence of casein proteins. Our results indicate that there is a significant decrease in total biofilm formation by S. mutans exposed to a casein protein mixture in a mono-species culture, whereas, in the co-culture with B. subtilis, an inhibitory effect of the caseins mixture on S. mutans biofilm formation was observed. Proteolytic activity analysis suggested that B. subtilis is capable of breaking down milk proteins, especially κ-casein, which enables biofilm formation by S. mutans in the presence of milk caseins. Therefore, these findings may challenge the assumption that milk is “caries-safe”, especially in a complex microbial environment.

Scientific Publication
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