Limosilactobacillus vaginalis: Difference between revisions
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Revision as of 13:40, 27 July 2020
| Limosilactobacillus vaginalis | |
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| Species: | L. vaginalis
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| Binomial name | |
| Lactobacillus vaginalis Embley et al. 1989
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Lactobacillus vaginalis is a normal, but infrequent part of the vaginal microbiome, occurring in less than 1% of healthy women.[1] The species was identified by Embley and his coworkers in the course of a vaccine development for trichomoniasis.[2] The vaginal secretions of women suffering from trichomoniasis were examined for the presence of certain proposed Lactobacillus strains exhibiting mutualistic behavior to Trichomonas vaginalis, facilitating sustainment of infection.[2] The isolates initially designated L. fermentum were compared to the reference strains of a number of heterofermentative species using the DNA–DNA hybridization technique, and have shown a maximal DNA homology of 35% with L. reuteri, far below the standard threshold of 70% recommended for species delineation.[2] The new species L. vaginalis with type strain NCTC 12197 was proposed, and the description of its carbohydrate fermentation patterns as well as cellular fatty acid composition were provided.[2] Further taxonomic investigations relying on 16S rRNA gene sequence analysis placed L. vaginalis in the L. reuteri phylogenetic group along with 14 other species, including L. fermentum.[3]
L. vaginalis is a Gram-positive, facultatively anaerobic, catalase negative bacterium.[2] These obligate heterofermentative lactobacilli produce both D and L isomers of lactic acid as the metabolic end-product of carbohydrate fermentation.[2] Similarly to most other vaginal Lactobacillus species, L. vaginalis does not directly metabolize glycogen, but rather its depolymerization products.[4]
Specific strains of L. vaginalis characterized by an insufficient protective efficacy against vaginal pathogens are used in lactobacillus vaccines, a therapy method of chronic vaginal infections that respond poorly to antibiotic treatment, available in German-speaking Europe.[5] L. vaginalis is not used as a probiotic, nor as a starter culture in the food industry. It is occasionally isolated from fermented dairy products, where it represents an unwanted contaminant.[6]
References
- ^ Antonio MA, Hawes SE, Hillier SL (December 1999). "The identification of vaginal Lactobacillus species and the demographic and microbiologic characteristics of women colonized by these species". The Journal of Infectious Diseases. 180 (6): 1950–1956. doi:10.1086/315109. PMID 10558952.
- ^ a b c d e f Embley TM, Faquir N, Bossart W, Collins MD (July 1989). "Lactobacillus vaginalis sp. nov. from the human vagina". International Journal of Systematic and Evolutionary Microbiology. 39 (3): 368–370. doi:10.1099/00207713-39-3-368.
- ^ Salvetti E, Torriani S, Felis GE (December 2012). "The genus Lactobacillus: a taxonomic update". Probiotics and Antimicrobial Proteins. 4 (4): 217–226. doi:10.1007/s12602-012-9117-8. PMID 26782181.
- ^ Nunn KL, Forney LJ (September 2016). "Unraveling the dynamics of the human vaginal microbiome". The Yale Journal of Biology and Medicine. 89 (3): 331–337. PMC 5045142. PMID 27698617.
{{cite journal}}: CS1 maint: PMC format (link) - ^ Mendling, Werner (1995). Vaginose, Vaginitis und Zervizitis. Mit Bildteil zu Vulvovaginalerkrankungen [Vaginosis, vaginitis, cervicitis. With image section of vulvovaginal diseases] (in German). Springer-Verlag Berlin Heidelberg. doi:10.1007/978-3-662-10739-3. ISBN 978-3-540-58553-4.
{{cite book}}: Unknown parameter|name-list-format=ignored (|name-list-style=suggested) (help) - ^ Diaz M, del Rio B, Ladero V, Redruello B, Fernández M, Martin MC, Alvarez MA (September 2015). "Isolation and typification of histamine-producing Lactobacillus vaginalis strains from cheese". International Journal of Food Microbiology. 215: 117–123. doi:10.1016/j.ijfoodmicro.2015.08.026. PMID 26394683.