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Synergistic Degradation of Mucin by Streptococcus oralis and Streptococcus sanguis in Mixed Chemostat Cultures
J.S. Van der Hoeven
Laboratory of Oral Microbiology, Research Program, TRIKON, University of Nijmegen, P. O. Box 9101, 6500 HB Nijmegen, The Netherlands
P.J.M. Camp
Laboratory of Oral Microbiology, Research Program, TRIKON, University of Nijmegen, P. O. Box 9101, 6500 HB Nijmegen, The Netherlands
Oral streptococci can grow in mucin by utilizing the oligosaccharide chains as a source of carbohydrate. The degradation of the oligosaccharides by these species is accomplished by exoglycosidase activities. In this experiment, it was investigated whether strains from different species could cooperate in the release of sugars from the mucin oligosaccharide. To this end, Streptococcus sanguis Ny 584 and Streptococcus oralis strain Ny 586 were grown continuously in a chemically-defined medium, with pig gastric mucin as the growth-limiting source of carbohydrate. In pure cultures, strain Ny 586 attained approximately three-fold-higher cell densities than did strain Ny 584 in the mucin medium. This was in accordance with the observation that S. oralis Ny 586 exhibited fucosidase activity, as indicated by the presence of fucose in the culture fluid. In contrast, strain Ny 584 has no fucosidase activity against mucin, and therefore cannot attack fucose-ending oligosaccharide chains. Stable mixed cultures of the strains were obtained. It appeared that S. sanguis Ny 584 reached significantly higher cell densities in mixed cultures with S. oralis Ny 586 than in pure culture. Stimulation of the growth of strain Ny 584 was probably due to the generation of non-fucose-ending oligosaccharide chains by fucosidase from strain Ny 586. It is concluded that the synergistic degradation of oligosaccharides in glycoproteins is a potential factor influencing the streptococcal populations in the mouth.
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Journal of Dental Research, Vol. 70, No. 7,
1041-1044 (1991)
DOI: 10.1177/00220345910700070401
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