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Enterococci: Between Emerging Pathogens and Potential Probiotics
Olfa Ben Braïek1, Slim Smaoui2
1Laboratory of Transmissible Diseases and Biologically Active Substances (LR99ES27), Faculty of Pharmacy, University of Monastir, Tunisia.
Biomed Research International
|June 27, 2019
Summary
Enterococci have beneficial uses in food and health but can also cause infections. This review discusses the dual nature of enterococci, emphasizing the need for safety assessments in probiotic applications.
Area of Science:
- Microbiology
- Food Science
- Infectious Diseases
Background:
- Enterococci are widespread microorganisms with historical applications in food fermentation and biopreservation due to beneficial traits like enzymatic activity and bacteriocin production.
- These bacteria have also been explored as probiotics for immune stimulation, anti-inflammatory effects, and disease prevention.
- However, concerns have arisen regarding their opportunistic pathogenicity, virulence factors, and antibiotic resistance, especially vancomycin-resistant enterococci (VRE), leading to debate about their use in food and as probiotics.
Purpose of the Study:
- To review the dual role of enterococci, highlighting both their beneficial applications and pathogenic potential.
- To discuss the safety concerns associated with enterococci, particularly in the context of food products and probiotic formulations.
- To emphasize the necessity of rigorous safety assessments for selecting safe enterococcal strains for various applications.
Main Methods:
- Literature review of scientific studies on enterococci.
- Analysis of enterococcal traits, including biotechnological, probiotic, and pathogenic characteristics.
- Examination of genetic transfer mechanisms related to virulence and antibiotic resistance.
Main Results:
- Enterococci possess valuable biotechnological properties and have demonstrated probiotic potential.
- Certain enterococcal strains exhibit opportunistic pathogenicity and are associated with nosocomial infections.
- Antibiotic resistance, notably VRE, and virulence factors are significant concerns, often linked to genetic transfer.
Conclusions:
- The use of enterococci in food and as probiotics presents a complex issue due to their dual nature.
- Strict safety assessments are crucial for identifying harmless enterococcal strains for safe applications.
- Further research is needed to balance the benefits of enterococci with the risks posed by their pathogenic potential.
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