Journal of Microbiology

Review

Insights into the immune responses of SARS-CoV-2 in relation to COVID-19 vaccines: Heedo Park , Mee Sook Park , Jong Hyeon Seok , Jaehwan You , Jineui Kim , Jeonghun Kim , Man-Seong Park; J. Microbiol. 2022;60(3):308-320. Published online March 2, 2022; DOI: https://doi.org/10.1007/s12275-022-1598-x

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Abstract: The three types of approved coronavirus disease 2019 (COVID- 19) vaccines that have been emergency-use listed (EUL) by the World Health Organization are mRNA vaccines, adenovirus- vectored vaccines, and inactivated vaccines. Canonical vaccine developments usually take years or decades to be completed to commercialization; however, the EUL vaccines being used in the current situation comprise several COVID- 19 vaccine candidates applied in studies and clinical settings across the world. The extraordinary circumstances of the COVID-19 pandemic have necessitated the emergency authorization of these EUL vaccines, which have been rapidly developed. Although the benefits of the EUL vaccines outweigh their adverse effects, there have been reports of rare but fatal cases directly associated with COVID-19 vaccinations. Thus, a reassessment of the immunological rationale underlying EUL vaccines in relation to COVID-19 caused by SARSCOV- 2 virus infection is now required. In this review, we discuss the manifestations of COVID-19, immunologically projected effects of EUL vaccines, reported immune responses, informed issues related to COVID-19 vaccination, and the potential strategies for future vaccine use against antigenic variants.

Journal Article

Effects of digested Cheonggukjang on human microbiota assessed by in vitro fecal fermentation: Vineet Singh , Nakwon Hwang , Gwangpyo Ko , Unno Tatsuya; J. Microbiol. 2021;59(2):217-227. Published online February 1, 2021; DOI: https://doi.org/10.1007/s12275-021-0525-x

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Abstract: In vitro fecal fermentation is an assay that uses fecal microbes to ferment foods, the results of which can be used to evaluate the potential of prebiotic candidates. To date, there have been various protocols used for in vitro fecal fermentation- based assessments of food substances. In this study, we investigated how personal gut microbiota differences and external factors affect the results of in vitro fecal fermentation assays. We used Cheonggukjang (CGJ), a Korean traditional fermented soybean soup that is acknowledged as healthy functional diet. CGJ was digested in vitro using acids and enzymes, and then fermented with human feces anaerobically. After fecal fermentation, the microbiota was analyzed using MiSeq, and the amount of short chain fatty acids (SCFAs) were measured using GC-MS. Our results suggest that CGJ was effectively metabolized by fecal bacteria to produce SCFAs, and this process resulted in an increase in the abundance of Coprococcus, Ruminococcus, and Bifidobacterium and a reduction in the growth of Sutterella, an opportunistic pathogen. The metabolic activities predicted from the microbiota shifts indicated enhanced metabolism linked to methionine biosynthesis and depleted chondroitin sulfate degradation. Moreover, the amount of SCFAs and microbiota shifts varied depending on personal microbiota differences. Our findings also suggest that in vitro fecal fermentation of CGJ for longer durations may partially affect certain fecal microbes. Overall, the study discusses the usability of in vitro gastrointestinal digestion and fecal fermentation (GIDFF) to imitate the effects of diet-induced microbiome modulation and its impact on the host.

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