Lactobacillus strains belonging to Casei group display various adherence to enterocytes and mucus

• Autorzy: Markowicz C. , Schmidt M.T.

Warianty tytułu

PL

Zróżnicowanie zdolności bakterii z rodzaju Lactobacillus należących do grupy Casei do przylegania do enterocytów i śluzu przewodu pokarmowego

• Języki publikacji: EN

Abstrakty

EN

Background. The ability of lactobacilli to adhere to the surface of the intestine is an important functional characteristic which can largely determine the effective colonization of the intestinal tract by probiotics. The following study compares the adhesion efficiency of the twenty strains of Lactobacillus genus belonging to Casei group to the Caco-2 cells and gastrointestinal mucus. Material and methods. Twenty isolates of lactobacilli belonging to Casei group were tested. The ability of bacterial cells to adhere to mucus was examined using adhesion assay to gastrointestinal mucus. Obtained results were compared with adhesion efficiency to Caco-2 cells. Phylogenetic relationship between isolates was analysed by rep-PCR. Results. The results showed large differences in adhesion efficiency between strains, as well as differences in the efficiency of adhesion to the intestinal epithelial cells and mucus. Group similarity highlighted by a rep- PCR technique does not correspond with groups of similarity in terms of the characteristics of the ability to adhere to mucus or the epithelial cells of intestinal tract. Conclusions. Strains having a high adhesion efficiency to enterocytes do not always show a high adhesion efficiency to the mucus. This may indicate the presence of different and multiple factors responsible for adhesion efficiency of Lactobacillus group Casei strains to epithelial cells and mucus.

PL

Zdolność bakterii Lactobacillus z grupy Case do przylegania do powierzchni jelit jest istotną cechą funkcjonalną, która w znacznym stopniu może decydować o skuteczności probiotyku. W proces adhezji są zaangażowane liczne czynniki obecne na powierzchni komórek bakteryjnych oraz nabłonka jelitowego. Złożony charakter zjawiska adhezji sprawia, że dokładne poznanie jego mechanizmów jest trudne i wymaga licznych badań. W pracy porównano wydajność adhezji dwudziestu szczepów bakterii Lactobacillus z grupy Casei do komórek Caco-2 oraz do śluzu przewodu pokarmowego. Uzyskane wyniki wykazały duże zróżnicowanie wydajności adhezji między poszczególnymi szczepami, jak również różnice w wydajności adhezji bakterii do komórek nabłonkowych jelit i śluzu.

Słowa kluczowe

EN

Lactobacillus; adhesion; enterocyte; mucus; Caco-2 cell; intestine; probiotic

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2015
• Tom: 14
• Numer: 3
• Opis fizyczny: p.247-255,fig.,ref.

Twórcy

autor

Markowicz C.

• Department of Food Biotechnology and Microbiology, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland

autor

Schmidt M.T.

• Department of Food Biotechnology and Microbiology, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland

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Identyfikatory

DOI

10.17306/J.AFS.2015.3.26