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Influence of fermentation conditions on the surface properties and adhesion of Lactobacillus rhamnosus GG

BACKGROUND: 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...

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Autores principales: Deepika, Gurjot, Karunakaran, Esther, Hurley, Claire R, Biggs, Catherine A, Charalampopoulos, Dimitris
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2012
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3441878/
https://www.ncbi.nlm.nih.gov/pubmed/22931558
http://dx.doi.org/10.1186/1475-2859-11-116
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author Deepika, Gurjot
Karunakaran, Esther
Hurley, Claire R
Biggs, Catherine A
Charalampopoulos, Dimitris
author_facet Deepika, Gurjot
Karunakaran, Esther
Hurley, Claire R
Biggs, Catherine A
Charalampopoulos, Dimitris
author_sort Deepika, Gurjot
collection PubMed
description BACKGROUND: 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. RESULTS: 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. CONCLUSIONS: 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.
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spelling pubmed-34418782012-09-18 Influence of fermentation conditions on the surface properties and adhesion of Lactobacillus rhamnosus GG Deepika, Gurjot Karunakaran, Esther Hurley, Claire R Biggs, Catherine A Charalampopoulos, Dimitris Microb Cell Fact Research BACKGROUND: 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. RESULTS: 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. CONCLUSIONS: 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. BioMed Central 2012-08-29 /pmc/articles/PMC3441878/ /pubmed/22931558 http://dx.doi.org/10.1186/1475-2859-11-116 Text en Copyright ©2012 Deepika et al.; licensee BioMed Central Ltd. http://creativecommons.org/licenses/by/2.0 This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research
Deepika, Gurjot
Karunakaran, Esther
Hurley, Claire R
Biggs, Catherine A
Charalampopoulos, Dimitris
Influence of fermentation conditions on the surface properties and adhesion of Lactobacillus rhamnosus GG
title Influence of fermentation conditions on the surface properties and adhesion of Lactobacillus rhamnosus GG
title_full Influence of fermentation conditions on the surface properties and adhesion of Lactobacillus rhamnosus GG
title_fullStr Influence of fermentation conditions on the surface properties and adhesion of Lactobacillus rhamnosus GG
title_full_unstemmed Influence of fermentation conditions on the surface properties and adhesion of Lactobacillus rhamnosus GG
title_short Influence of fermentation conditions on the surface properties and adhesion of Lactobacillus rhamnosus GG
title_sort influence of fermentation conditions on the surface properties and adhesion of lactobacillus rhamnosus gg
topic Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3441878/
https://www.ncbi.nlm.nih.gov/pubmed/22931558
http://dx.doi.org/10.1186/1475-2859-11-116
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