Influence of fermentation conditions on the surface properties and adhesion of Lactobacillus rhamnosus GG.
Influence of fermentation conditions on the surface properties and adhesion of Lactobacillus rhamnosus GG.
复制标题
DOI：
10.1186/1475-2859-11-116
复制
发表时间：
2012-08-29
影响因子：
6.4
通讯作者：
Charalampopoulos D
中科院分区：
文献类型：
--
作者：
Deepika G;Karunakaran E;Hurley CR;Biggs CA;Charalampopoulos D
益生菌的表面特性在很大程度上影响它们在肠道生态系统中的相互作用。关于生产过程对益生乳酸杆菌表面特性的影响，以及益生乳酸杆菌粘附于胃肠道粘膜的机制，信息量有限。研究了发酵pH和温度对益生菌鼠李糖乳杆菌GG表面性质和对Caco-2细胞粘附能力的影响。将细胞在pH 5、5.5、6（温度37°C）和pH 6.5（温度25°C、30°C和37°C）下生长，并通过X射线光电子能谱（XPS）、傅里叶变换红外光谱（FT-IR）和基于凝胶的蛋白质组学分析它们的表面。结果表明，对于所有发酵条件，除了pH 5之外，在细菌表面观察到更高的氮碳比和更低的磷酸盐含量，这导致与对照发酵（pH 6.5，37°C）相比更低的表面疏水性和降低的对Caco-2细胞的粘附水平。通过蛋白质组学分析鉴定了一些粘附蛋白，这些蛋白在以前发表的作品中被认为参与了细菌对人胃肠道的粘附，但是样品之间没有显著差异。发酵温度和pH值影响L. rhamnosus GG对Caco-2细胞的作用。从数据推断，富含蛋白质的表面降低了细胞的粘附能力。
The surface properties of probiotic bacteria influence to a large extent their interactions within the gut ecosystem. There is limited amount of information on the effect of the production process on the surface properties of probiotic lactobacilli in relation to the mechanisms of their adhesion to the gastrointestinal mucosa. The aim of this work was to investigate the effect of the fermentation pH and temperature on the surface properties and adhesion ability to Caco-2 cells of the probiotic strain Lactobacillus rhamnosus GG. The cells were grown at pH 5, 5.5, 6 (temperature 37°C) and at pH 6.5 (temperature 25°C, 30°C and 37°C), and their surfaces analysed by X-ray photoelectron spectrometry (XPS), Fourier transform infrared spectroscopy (FT-IR) and gel-based proteomics. The results indicated that for all the fermentation conditions, with the exception of pH 5, a higher nitrogen to carbon ratio and a lower phosphate content was observed at the surface of the bacteria, which resulted in a lower surface hydrophobicity and reduced adhesion levels to Caco-2 cells as compared to the control fermentation (pH 6.5, 37°C). A number of adhesive proteins, which have been suggested in previous published works to take part in the adhesion of bacteria to the human gastrointestinal tract, were identified by proteomic analysis, with no significant differences between samples however. The temperature and the pH of the fermentation influenced the surface composition, hydrophobicity and the levels of adhesion of L. rhamnosus GG to Caco-2 cells. It was deduced from the data that a protein rich surface reduced the adhesion ability of the cells.
登录
查看更多内容
影响因子：
3.6
作者：
Antikainen, J;Anton, L;Korhonen, TK
通讯作者：
Korhonen, TK
DOI：
10.1073/pnas.0908876106
发表时间：
2009-10-06
影响因子：
11.1
作者：
Kankainen, Matti;Paulin, Lars;de Vos, Willem M.
通讯作者：
de Vos, Willem M.
影响因子：
3.9
作者：
Ampatzoglou, Antonis;Schurr, Benjamin;Charalampopoulos, Dimitris
通讯作者：
Charalampopoulos, Dimitris
影响因子：
4
作者：
Kinoshita, H.;Uchida, H.;Saito, T.
通讯作者：
Saito, T.
影响因子：
2.9
作者：
Izquierdo, Esther;Horvatovich, Peter;Ennahar, Saied
通讯作者：
Ennahar, Saied