BMS1064: Gut and Animal Microbiota Flashcards

(51 cards)

1
Q

What is milk?

A

An emulsion of fat and water containing dissolved compounds (protein, minerals etc)

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2
Q

How does bacteria get from mum’s gut to newborn’s gut through breastfeeding?

A

Dendritic cells go across gut epithelium to directly take up bacteria from gut lumen in mum.

Once associated with DC, live bacteria can migrate via lymph nodes/blood (entero-mammary pathway).

Bacteria arrive at mammary gland and populate colostrum and breast milk.

Milk microbiota, along with breast skin microbiota ingested by infant and reach gut.

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3
Q

How else can infants acquire microbiota?

A

Placenta, Birth cannel, breast milk…

Once weaned, acquired microbiota from raw foods and environmental factors.

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4
Q

What can spoilage bacteria in milk do to lactose, lipids and proteins? How does this change taste?

A

Lactose –> lactic acid (sour)
Lipids –> SCFAs (Rancid)
Proteins –> Short peptides (bitter)

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5
Q

What are some examples of pathogenic bacteria found in milk?

A

Escherichia coli
Staphylococcus
Listeria
Campylobacter jejuni
Salmonella –> all cause gastroenteritis

Mycobacterium -> tuberculosis

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6
Q

What is the microbiome?

A

The collection of genomes from all the microorganisms present in a particular environment

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7
Q

What is the difference between the gut microbiota and gut microbiomes? How are they identified?

A

MICROBIOTA
The community of microorganisms living in the gut (microbial profile)
16s rRNA gene sequencing

MICROBIOME
The collective genomes and genetic potential of the microorganisms living in the gut. (microbial potential)
Shotgun metagenomics

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8
Q

Name the main 3 phyla of the gut microbes.

A

Firmicutes

Proteobacteria

Bacteroidetes

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9
Q

What type of bacteria are Firmicutes bacteria? Give 2 examples.

A

Gram positive, low guanine and cytosine content

e.g. Bacillus Lactobacillus and Clostridium

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10
Q

What type of bacteria are Proteobacteria? Give 2 examples.

A

Major Gram-negative group

e.g. E.coli and Salmonella

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11
Q

What type of bacteria are Bacteroidetes?

A

Gram-negative rods, non-spore forming, anaerobic and aerobic.

Bacteroides and Porphyromonas

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12
Q

What are the functions of the gut microbiota?

A
  • Provides nutrition (vitamin K, B12, SCFAs etc)
  • Prevents colonization by detrimental bacteria (competes for nutrients, produces substances that inhibit/kill)
  • Stimulates the development of certain tissues (capillaries, intestines, lymphatics etc)
  • Stimulates the immune system.

and many more! (ability to gain/lose weight, mood, learning etc)

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13
Q

What are some factors affecting the gut mcirobiota?

A

Antibiotics and other drugs

Bacterial/viral infections

Diet: high processed, low fibre vs high fibre, fermented

Stress

Radiation and Chemotherapy etc

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14
Q

What are:
- probiotics
- prebiotics
- synbiotics
- postbiotics?

A
  • Probiotics: bacteria that give health benefits
  • Prebiotics: non-digestible compounds that stimulate the growth/activity of probiotics (food for bacteria)
  • Synbiotics: a mix of prebiotics and probiotics
  • Postbiotics: the compounds that good bacteria produce
    that promote health
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15
Q

Give example of probiotic organisms

A

Lactobaacillus spp.
- L. casei

Streptoccocus spp.

Bifidobacterium spp
- B. infantis (breastmilk)
- B. lactis

Sacharomyces boulardii

Enterococcus spp.

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16
Q

What are the characteristics of effective probiotics?

A

Non-pathogenic/toxis

Able to survive the passage through upper digestive system.

Able to attach to intestinal epithelia and utilize nutrients.

Able to maintain good viability (able to work effectively) and remain stable during storage/processing.

Capable of exerting beneficial effect on the host.

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17
Q

What are some problems with probiotics?

A

Misleading claims about product viability (able to work)

Detrimental Health effects

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18
Q

What are prebiotics naturally present in??

A

Breastmilk, Jerusalem artichokes, chicory root, leeks, onions, garlic, asparagus, beans etc.

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19
Q

What are some benefits and issues of faecal transplantation?

A

Proven to be effective at treating a number of gut conditions.

  • Need for standardised protocol
  • Need of a perfect donor with appropriate gut microbiota profiling
  • Secondary adverse effects and LT implications
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20
Q

What does it mean for bacteria to have selfish behaviour?

A

They have…

a high rate of resource consumption
high rate of ATP production
high reproduction rate
low biomass production

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21
Q

What does it mean for bacteria to have cooperative behaviour?

A

low rate of resource consumption
high yield (not rate) of ATP production
low reproduction rate
high biomass production

22
Q

Lactic Acid Bacteria have specialized in foods with high content of what? What kind of behaviour do they exhibit?

A

Mono and disaccharides (fructose)

Exhibit selfish behaviour
- high fermentation capacity
- rapid sugar consumption
- accumulation of lactic acid
- ability to propagate in absence of oxygen

23
Q

Name 3 examples of LAB

A

Enterococcus
Lactobacillus
Pediococcus

24
Q

What bacteria is used in the production of wine? What does it do to wine?

A

Oneococcus (oneo=wine, coccus=round)

Reduces acidity. Increases flavour complexity (nutty, buttery etc)

25
What 3 bacteria are found not only in flowers but also in grapes and wines. 2 of which are also found in insects.
L. kunkeei F. fructosus L. florus (not insects)
26
How is honey produced by bees?
Floral nectar ingested by bees. Gut enzymes break down nectar (sucrose--> glucose + fructose). Bees regurgitate. Fermentation by LAB and yeasts. Water evaporation, sugar conc increases --> honey.
27
How is 16s rRNA sequencing of microbiota achieved?
28
What bacteria is most frequently found in honey and pollen?
LAB and Bacilli
29
Are LAB probiotics? Give 2 examples of LAB found in honey.
yes e.g. Lactobacillus Kunkeei and Pediococcus
30
Bacillus sp. are ____ forming bacteria present in ____.
spore soil
31
What fungus can be found in honey?
Streptomyces
32
Why is it hard for bacteria to grow and survive in honey?
it has a low water activity, low pH and presence of antimicrobial compounds such as glyconic acid and hydrogen peroxide.
33
What can cause microbial growth in honey?
microbes from post-harvest handling - e.g. yeasts, spore-forming bacteria etc
34
What bacteria in honey can cause food poisoning?
C. botulinum
35
What bacteria can be found in lettuce?
Bacillus, Enterococcus Pseudomanas, Enterobacteria
36
What LAB is found in meat?
Carnobacterium and Lactobacillus
37
What pathogenic bacteria is found in meat?
Escherichia Staphylococcus
38
What other probiotic bacteria is found in meat?
Pseudomonas
39
What spoilage bacteria is found in meat?
Carnobacterium Lactococcus Lactobacillus Leuconostoc
40
How do LAB process lipids and organic acids and protein to produce flavours?
Organic acids (sour-->sweet) Lipids -> aldehydes/ketones/SCFAs (fruity, sweet) Protein -> AAs, short peptides (bitter, putrid)
41
What are some benefits of fermentation?
42
How is bacteria involved in yoghurt production?
heat treatment --> reduce bacterial load Add starter (lactobacillus, Streptococcus etc) incubate with probiotics (Lactobacillus casei and Bifidobacterium)
43
What bacteria assists with lactose fermentation in kefir?
Kluyverocymes. lactis
44
How do yeasts and LAB cooperate in fermented food products such as kefir?
Yeasts provide vitamins, amino acids, and other essential growth factors for bacteria, and bacterial metabolic end-products are used as energy sources by yeast
45
What yeast is used in the production of kefir?
Saccharomyces cerevisiae
46
Kumys is a fermented milk similar to kefir but with a higher _______ content as is traditionally made with mare's milk which contains more _____ than cow or goats milk
alcohol lactose
47
What is the role of LAB in cheese making?
Lactic Acid production - assists coagulation of casein - aids shrinkage of curd etc Other activities - citrate fermentation produces flavour compounds and CO2 - produces enzymes to aid maturation and aroma formation
48
What are the typical microbial starter cultures for cheese making?
LAB: Lactococcus lactis and Lactobacillus helveticus
49
What extra cultures are used to enhance flavour, texture and colour of cheese?
Notice point 1 and 5
50
What is the Founder and Bottleneck effect?
51