Exopolysaccharides produced by Lactobacillus rhamnosus KL 53A and Lactobacillus casei Fyos affect their adhesion to enterocytes

• Autorzy: Konieczna C. , Slodzinski M. , Schmidt M.T.
• Języki publikacji: EN

Abstrakty

EN

Probiotics promote and help to maintain beneficial microbiota composition of the gastrointestinal tract ecosystem and have a positive impact on the host’s health. Production of exopolysaccharides is an important feature of probiotic lactobacilli. It increases the chance of their survival in the gastrointestinal tract and promotes adhesion to the epithelium; therefore, exopolysaccharides are important for the process of colonization. Two lactic acid bacteria strains were used in this study: Lactobacillus rhamnosus KL 53A and Lactobacillus casei Fyos. Exopolysaccharides were isolated from bacterial cells and their monosaccharide composition was examined using liquid chromatography. The influence of exopolysaccharides on lactobacilli adhesion to enterocytes was studied after deglycosylation of the bacterial cells and incubation with the selected intestinal microbiota strains that metabolize polysaccharides – Faecalibacterium prausnitzii DSM 17677 and Blautia luti DSM 14534. Both deglycosylation and incubation with polysaccharide metabolizing strains influenced the ability of probiotic strains to adhere to enterocytes. Enzymatic deglycosylation decreased adhesion efficiency of L.rhamnosus KL 53A; however, co-incubation of both lactobacillus strains with F. prausnitzii DSM 17677 resulted in an increase of their adhesion efficiency. Exopolysaccharides are important adhesins of Lactobacillus spp. that influence their ability to colonize gut epithelium. Other members of gut microbiota can modify the adhesion property in situ; therefore the composition and metabolic state of commensal bacteria may influence their probiotic action.

• Wydawca: -
• Czasopismo: Polish Journal of Microbiology
• Rocznik: 2018
• Tom: 67
• Numer: 3
• Opis fizyczny: p.273-281,fig.,ref.

Twórcy

autor

Konieczna C.

• Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Poznan, Poland

autor

Slodzinski M.

• Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Poznan, Poland

autor

Schmidt M.T.

• Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Poznan, Poland

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Identyfikatory

DOI

10.21307/pjm-2018-032