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Inhibition of in vitro cell adherence of Clostridium difficile by Saccharomyces boulardii

机译：酿酒酵母对艰难梭菌体外细胞粘附的抑制作用

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摘要

The influence on the adherence of Clostridium difficile to Vero cells of the yeast Saccharomyces boulardii, the yeast fractions (cytoplasm and cell wall) and the culture supernatant was investigated in vitro. C. difficile adherence was significantly inhibited when bacteria were pre-incubated with the whole yeast and the cell wall fraction; this adherence inhibition was dose-dependent. The cell wall fraction also acts upon the target cultured cells inasmuch as the level of adherence was significantly decreased when Vero cells were preincubated with it. The same experiments carried out in the presence of an inhibitor of serine proteases resulted in no inhibition of bacterial adherence. These results suggest that the yeast could inhibit adherence of C. difficile to cells thanks to its proteolytic activity but also through steric hindrance.
机译：体外研究了难辨梭状芽胞杆菌对酵母Solacharomyces boulardii的Vero细胞，酵母组分（细胞质和细胞壁）以及培养上清液的粘附性的影响。当细菌与整个酵母和细胞壁部分一起预温育时，艰难梭菌的粘附被显着抑制。这种粘附抑制是剂量依赖性的。细胞壁部分也作用于目标培养的细胞，因为当Vero细胞与之一起预孵育时，其粘附水平显着降低。在丝氨酸蛋白酶抑制剂存在下进行的相同实验没有抑制细菌粘附。这些结果表明，由于其蛋白水解活性以及通过空间位阻，酵母可以抑制艰难梭菌对细胞的粘附。

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