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New lactic acid bacterial strains from traditional M ongolian fermented milk products have altered adhesion to porcine gastric mucin depending on the carbon source
Author(s) -
KimotoNira Hiromi,
Yamasaki Seishi,
Sasaki Keisuke,
Moriya Naoko,
Takenaka Akio,
Suzuki Chise
Publication year - 2015
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.12270
Subject(s) - mucin , lactic acid , fermentation , chemistry , food science , bacteria , adhesion , microbiology and biotechnology , carbon source , biochemistry , biology , organic chemistry , genetics
Abstract Attachment of lactic acid bacteria to the mucosal surface of the gastrointestinal tract is a major property of probiotics. Here, we examined the ability of 21 lactic acid bacterial strains isolated from traditional fermented milk products in M ongolia to adhere to porcine gastric mucin in vitro . Higher attachment was observed with L actobacillus delbrueckii subsp. bulgaricus strains 6‐8 and 8‐1 than with L actobacillus rhamnosus GG (positive control). L actococcus lactis subsp. cremoris strain 7‐1 adhered to mucin as effectively as did strain GG . Heat inactivation decreased the adhesive ability of strains 6‐8 and 8‐1 but did not affect strain 7‐1. The adhesion of strains 6‐8, 7‐1 and 8‐1 was significantly inhibited when the cells were pretreated with periodate and trypsin, indicating that proteinaceous and carbohydrate‐like cell surface compounds are involved in the adhesion of these strains. The adhesion of strain 7‐1 was affected by the type of carbohydrate present in the growth medium, being higher with fructose than with lactose, galactose or xylose as the carbon source. The sugar content of 7‐1 cells grown on various carbohydrates was negatively correlated with its adhesive ability. We provide new probiotic candidate strains and new information regarding carbohydrate preference that influences lactic acid bacterial adhesion to mucin.