Open AccessThe influence of polyunsaturated fatty acids on probiotic growth and adhesion
Author(s) -
Kankaanpää Pasi E.,
Salminen Seppo J.,
Isolauri Erika,
Lee Yuan Kun
Publication year - 2001
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.2001.tb09460.x
Subject(s) - lactobacillus casei , polyunsaturated fatty acid , probiotic , arachidonic acid , lactobacillus , mucus , biology , linoleic acid , food science , docosahexaenoic acid , microbiology and biotechnology , bacteria , biochemistry , chemistry , fatty acid , fermentation , enzyme , ecology , genetics
The establishment of the intestinal microflora, and probiotic bacteria, may control the inflammatory conditions in the gut. As polyunsaturated fatty acids (PUFA) possess antimicrobial activities, they may deter the action of probiotics. We assessed whether free linoleic, γ‐linolenic, arachidonic, α‐linolenic and docosahexaenoic acids at physiological concentrations in the growth media would influence the growth and adhesion of Lactobacillus GG (probiotic), Lactobacillus casei Shirota (probiotic) and Lactobacillus bulgaricus (dairy strain). Higher concentrations of PUFA (10–40 μg PUFA ml −1 ) inhibited growth and mucus adhesion of all tested bacterial strains, whilst growth and mucus adhesion of L. casei Shirota was promoted by low concentrations of γ‐linolenic acid and arachidonic acid (at 5 μg ml −1 ), respectively. PUFA also altered bacterial adhesion sites on Caco‐2 cells. Caco‐2 cells grown in the presence of arachidonic acid were less adhered to by all three bacterial strains. Yet, L. casei Shirota adhered better on Caco‐2 cells grown in the presence of α‐linolenic acid. As the adhesion to mucosal surfaces is pivotal in health promoting effects by probiotics, our results indicate that the action of probiotics in the gut may be modulated by dietary PUFA.