Accessibility navigation


In vitro study on the cell adhesion ability of immobilized lactobacilli on natural supports

Downloads

Downloads per month over past year

Sidira, M., Kourkoutas, Y., Kanellaki, M. and Charalampopoulos, D. (2015) In vitro study on the cell adhesion ability of immobilized lactobacilli on natural supports. Food Research International, 76 (3). pp. 532-539. ISSN 0963-9969

[img]
Preview
Text - Accepted Version
· Please see our End User Agreement before downloading.

887kB

To link to this item DOI: 10.1016/j.foodres.2015.07.036

Abstract/Summary

The aim of the present study was to investigate the effect of probiotic immobilization onto wheat grains, both wet and freeze dried, on the adhesion properties of the probiotic cells and make comparisons with wet and freeze dried free cells. Lactobacillus casei ATCC 393 and Lactobacillus plantarum NCIMB 8826 were used as model probiotic strains. The results showed satisfactory adhesion ability of free cells to a monolayer of Caco-2 cells (> 1000 CFU/100 Caco-2 cells for wet cells). Cell immobilization resulted in a significant decrease in adhesion, for both wet and freeze dried formulations, most likely because immobilized cells did not have direct access to the Caco-2 cells, but it still remained in adequate levels (> 100 CFU/100 Caco-2 cells for wet cells). No clear correlation could be observed between cell adhesion and the hydrophobicity of the bacterial cells, measured by the hexadecane adhesion assay. Most notably, immobilization enhanced the monolayer integrity of Caco-2 cells, demonstrated by a more than 2-fold increase in transepithelial electrical resistance (TEER) compared to free cells. SEM micrographs ascertained the adhesion of both immobilized and free cells to the brush border microvilli. Finally, the impact of the food matrix on the adhesion properties of probiotic bacteria and on the design of novel functional products is discussed.

Item Type:Article
Refereed:Yes
Divisions:Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Electron Microscopy Laboratory (CAF)
Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food and Bioprocessing Research Group
ID Code:41769
Uncontrolled Keywords:Probiotics; Lactic acid bacteria; Adhesion; Caco-2 cells
Publisher:Elsevier

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation