THERMOPHILUS

Pritsa AA, Papazisis KT, Kortsaris AH, Geromichalos GD, Kyriakidis Department of Chemistry, Aristotle University of Thessaloniki, Greece.

Anticancer Drugs 2001 Feb;12(2):137-42
L-asparaginase (EC 3.5.1.1) was purified to homogeneity from Thermus thermophilus. The apparent molecular mass of L-asparaginase was found to be 33 kDa by SDS-PAGE, whereas by Sephacryl S-300 superfine column it was found to be 200 kDa, indicating that the enzyme in the native stage acts as hexamer. It is a thermostable enzyme and keeps all of its activity at 80 degrees C for 10 min. The antiproliferative activity of the purified L-asparaginase from T. thermiphilus was tested against the following human cell lines: K-562 (chronic myelogenous leukemia), Raji (Burkitt's lymphoma), SK-N-MC (primitive neuroectodermal tumor), HeLa (cervical cancer), BT20 and MCF7 (breast cancers), HT-29 (human colon cancer), and OAW-42 (ovarian cancer). The antiproliferative activity of T. thermophilus enzyme was compared with Erwinase, the commercially available L-asparaginase from Erwinia corotovora. The potency difference between the two L-asparaginases was greater in HeLa and SK-N-MC than in other cell lines. The fact that L-asparaginase from T. thermophilus does not hydrolyse L-glutamine makes it advantageous for future clinical trials.

Pestka JJ, Ha CL, Warner RW, Lee JH, Ustunol Z Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48824-1224, USA. pestka@msu.edu

J Food Prot 2001 Mar;64(3):392-5
Certain probiotic lactic acid bacteria have been reported to improve immune system function. Here, the effects of ingesting yogurts on lymphocyte populations in the spleens and Peyer's patches were determined in mice. Three probiotic-supplemented yogurts containing Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium, and Lactobacillus acidophilus and one conventional yogurt containing only S. thermophilus and L. bulgaricus were prepared from commercial starter cultures and used in the study. B6C3F1 female mice were fed the four different types of yogurts mixed with an AIN-93G diet in a 50:50 (wt/wt) ratio. Nonfat dry milk mixed at a 50:50 (wt/wt) ratio with AIN-93G diet was used as the control. After a 14-day feeding period, spleen and Peyer's patches were removed and lymphocytes subjected to phenotype analysis by flow cytometry. Ingestion of the four yogurts had no effect on percentages of CD8+ (cytotoxic T cells), B220+ (B cells), IgA+, or IgM+ cells in spleen or Peyer's patches. The percentage of CD4+ (T helper) cells was significantly increased in the spleens from one group of mice fed a yogurt containing Bifidobacterium and L. acidophilus, and a similar trend was found in the remaining two probiotic-supplemented yogurts. Effects on CD4+ populations were not observed in spleens of mice fed conventional yogurt or in the Peyer's patches of any of the four yogurt groups. In total, the results suggested that ingestion of conventional or probiotic-supplemented yogurts for 2 weeks had very little effect on lymphocyte distribution in the systemic or mucosal immune compartments.

Elmadfa I, Heinzle C, Majchrzak D, Foissy H Institute of Nutritional Sciences, University of Vienna, Austria.

Ann Nutr Metab 2001;45(1):13-8
Background/Aims: The main reason for this study was to determine whether yoghurt bacteria, being rich in some water-soluble vitamins, release them or utilize vitamins from their surroundings. Our study was trying to determine for the first time, if the viable bacteria of probiotic yoghurt are able to influence the parameters of the B-vitamin (B(1), B(2), B(6)) status of the healthy adult human. Methods: The test yoghurt was commercially available probiotic yoghurt prepared with Streptococcus thermophilus and Lactobacillus acidophilus, enriched with Lactobacillus casei GG. Different chemical forms of all investigated B-vitamins were determined by HPLC methods. In order to determine the influence of the yoghurt flora, each of 12 subjects consumed four yoghurt portions 125 g each ( = 500 g) a day, containing thermally inactivated cultures during the first 2-week period and yoghurt without heat treatment during the second 2-week period. Results: The heat treatment of the probiotic yoghurt caused negligible changes in vitamin contents. The plasma levels of thiamin decreased significantly (p < 0.01) after the first 2-week period and kept on decreasing during the second 2-week period. A similar trend was found in the urinary excretion. The plasma levels of the B(2)-vitamers were different. The flavin adenine dinucleotide concentrations increased significantly (p < 0.01) after the consumption of heat-treated yoghurt and decreased significantly (p < 0.05) after the following 2 weeks, in which the subjects received the untreated yoghurt. In contrast, the flavin mononucleotide plasma levels decreased during the first 2-week period and increased during the second part of the study, but the change was not statistically significant. The free riboflavin concentrations in plasma and urine showed a continuous but not significant increase. The concentrations of pyridoxal-5-phosphate in plasma increased after the consumption of yoghurt with the inactivated bacteria and decreased in the second part of the study. However, the differences were not significant. The excretion of thiamin, B(2)- and B(6)-vitamers in the faeces did not significantly change throughout the study period (p > 0.05). Conclusions: Our observations show that the bacterial flora of the examined yoghurt does not influence the vitamin B(1), B(2) and B(6) status of man. It seems likely that even lactobacilli of the 'probiotic' type which are vitamin B consumers can decrease the bioavailability of these vitamins for man. Obviously a thermal death of the cells did not induce a release of physiologically active vitamins. Copyright 2001 S. Karger AG, Basel