Abstract
Bacterial interference creates an ecological competition between commensal and pathogenic bacteria. Through fermentation of milk with gut-friendly bacteria, yogurt is an excellent aid to balance the bacteriological ecosystem in the human intestine. Here, we demonstrate that fermentation of glycerol with Propionibacterium acnes (P. acnes), a skin commensal bacterium, can function as a skin probiotic for in vitro and in vivo growth suppression of USA300, the most prevalent community-acquired methicillin-resistant Staphylococcus aureus (CA-MRSA). We also promote the notion that inappropriate use of antibiotics may eliminate the skin commensals, making it more difficult to fight pathogen infection. This study warrants further investigation to better understand the role of fermentation of skin commensals in infectious disease and the importance of the human skin microbiome in skin health.
Highlights
Bacterial interference, or bacteriotherapy, in which commensal bacteria are used to prevent colonization of the host by pathogens, has been shown to be a promising modality for prevention and treatment of infections [1,2]
Reports show that short-chain fatty acids (SCFAs) produced by fermentation of microorganisms have been detected in pus from deep-seated abscesses, anaerobic microenvironments in the context of human bacterial infection [4]
USA300, P. acnes or Micrococcus luteus (M. luteus), a Grampositive, non-fermenting skin commensal bacterium, was grown on agar plates in the presence or absence of glycerol, a naturally occurring metabolite found in human skin [19], for three days before growing USA300 in the overlaid agar
Summary
Bacteriotherapy, in which commensal bacteria are used to prevent colonization of the host by pathogens, has been shown to be a promising modality for prevention and treatment of infections [1,2]. Bacterial interference via fermentation commonly takes place in natural ecosystems as well. Microorganisms both on and inside fruits metabolize sugars to produce fermentation products including short-chain fatty acids (SCFAs) during ripening. These fermentation products have been found to inhibit activity of bacterial competitors within ripe fruit [3]. Reports show that SCFAs produced by fermentation of microorganisms have been detected in pus from deep-seated abscesses, anaerobic microenvironments in the context of human bacterial infection [4]
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