Les cinq espèces ont par la suite été classées en trois groupes d'après le test de Tukey élargi ( P < 0,0001) basé sur le pourcentage moyen d'aminopeptidases produites par chacune des espèces. L'hydrolyse de la gélatine observée avec les isolats de Peptostreptococcus magnus et de Peptostreptococcus micros correspondait ( r = 0,80 P = 0,0019) à une production plus élevée d'aminopeptidases que chez Peptostreptococcus asaccharolyticus, Peptostreptococcus anaerobius ou Peptostreptococcus prevotii. La majorité des isolats de Peptostreptococcus magnus (95,8%) et de Peptostreptococcus micros (79,0%) hydrolysaient la gélatine par contraste avec les isolats de Peptostreptococcus asaccharolyticus (8,0%), Peptostreptococcus anaerobius (10,0%) et de Peptostreptococcus prevotii (16,7%). RésuméĬent isolats de Peptostreptococcus incluant cinq espèces ont été vérifiés pour leur capacité à hydrolyser la gélatine. Key words: Peptostreptococcus, aminopeptidases, proteolytic activity. Therefore, gelatin hydrolysis by Peptostreptococcus spp., in particular Peptostreptococcus magnus and Peptostreptococcus micros, is probably due to a variety of aminopeptidases rather than proteinases. An analysis of possible proteolytic activity of four selected Peptostreptococcus magnus isolates indicated that only 5 of 11 substrates were hydrolyzed as compared to a control isolate of Porphyromonas gingivalis W83, which had a strong proteolytic profile. The five species were further classified into three groups using the extended Tukey test ( P < 0.0001) based on the mean percentage of aminopeptidases produced by each species with Peptostreptococcus magnus and Peptostreptococcus micros belonging to group I, Peptostreptococcus asaccharolyticus and Peptostreptococcus prevotii belonging to group II, and Peptostreptococcus anaerobius forming group III. Gelatin hydrolysis in Peptostreptococcus magnus and Peptostreptococcus micros isolates correlated ( r = 0.80 P = 0.0019) with more aminopeptidases produced than Peptostreptococcus asaccharolyticus, Peptostreptococcus anaerobius, or Peptostreptococcus prevotii. Most Peptostreptococcus magnus (95.8%) and Peptostreptococcus micros isolates (79.0%) hydrolyzed gelatin in contrast to Peptostreptococcus asaccharolyticus (8.0%), Peptostreptococcus anaerobius (10.0%), and Peptostreptococcus prevotii isolates (16.7%). One hundred Peptostreptococcus isolates from five species were assessed for their ability to hydrolyze gelatin.
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