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Acetaldehyde Production and Other ADH‐Related Characteristics of Aerobic Bacteria Isolated From Hypochlorhydric Human Stomach
Author(s) -
Väkeväinen Satu,
Tillonen Jyrki,
Blom Mikko,
JousimiesSomer Hannele,
Salaspuro Mikko
Publication year - 2001
Publication title -
alcoholism: clinical and experimental research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.267
H-Index - 153
eISSN - 1530-0277
pISSN - 0145-6008
DOI - 10.1111/j.1530-0277.2001.tb02230.x
Subject(s) - acetaldehyde , human stomach , bacteria , stomach , microbiology and biotechnology , aerobic bacteria , food science , biology , biochemistry , ethanol , genetics
Background: Acetaldehyde is a known local carcinogen in the digestive tract in humans. Bacterial overgrowth in the hypochlorhydric stomach enhances production of acetaldehyde from ethanol in vivo after alcohol ingestion. Therefore, microbially produced acetaldehyde may be a potential risk factor for alcohol‐related gastric and cardiac cancers. This study was aimed to investigate which bacterial species and/or groups are responsible for acetaldehyde formation in the hypochlorhydric human stomach and to characterize their alcohol dehydrogenase (ADH) enzymes. Methods: After 7 days of treatment with 30 mg of lansoprazole twice a day, a gastroscopy was performed on eight volunteers to obtain hypochlorhydric gastric juice. Samples were cultured and bacteria were isolated and identified; thereafter, their acetaldehyde production capacity was measured gas chromatographically by incubating intact bacterial suspensions with ethanol at 37°C. Cytosolic ADH activities, K m values, and protein concentration were determined spectrophotometrically. Results: Acetaldehyde production of the isolated bacterial strains ( n = 51) varied from less than 1 to 13,690 nmol of acetaldehyde/10 9 colony‐forming units/hr. ADH activity of the strains that produced more than 100 nmol of acetaldehyde/10 9 colony‐forming units/hr ( n = 23) varied from 3.9 to 1253 nmol of nicotinamide adenine dinucleotide per minute per milligram of protein, and K m values for ethanol ranged from 0.65 to 116 mM and from 0.5 to 3.1 M (high K m ). There was a statistically significant correlation ( r = 0.64, p < 0.001) between ADH activity and acetaldehyde production from ethanol in the tested strains. The most potent acetaldehyde producers were Neisseria and Rothia species and Streptococcus salivarius , whereas nearly all Stomatococcus , Staphylococcus , and other Streptococcus species had a very low capacity to produce acetaldehyde. Conclusions: This study demonstrated that certain bacterial species or groups that originate from the oral cavity are responsible for the bulk of acetaldehyde production in the hypochlorhydric stomach. These findings provide new information with the respect to the local production of carcinogenic acetaldehyde in the upper digestive tract of achlorhydric human subjects.