In vitro studies of adhesion properties of six lactic acid bacteria isolated from the longevous population of China

• Published in: RSC advances Vol. 10; no. 41; pp. 24234 - 24240
• Main Authors: Guan, Chengran, Chen, Xuan, Jiang, Xinrong, Zhao, Ruifeng, Yuan, Yuan, Chen, Dawei, Zhang, ChenChen, Lu, Maolin, Lu, Zhen, Gu, Ruixia
• Format: Journal Article
• Language: English
• Published: England Royal Society of Chemistry 25.06.2020; The Royal Society of Chemistry
• Subjects: Adhesion; Bacteria; Chemistry; Hydrophobicity; Lactic acid; Microorganisms; Pepsin; Probiotics; Proteins
• ISSN: 2046-2069; 2046-2069
• DOI: 10.1039/d0ra03517c

Six lactic acid bacteria (LAB), isolated from the intestinal tract of the longevous population, were prominent for their strong bacteriostatic ability. In this study, the adhesion properties of the six strains were determined to explore their potential to be used as probiotics. The hydrophobicity and aggregation activity were firstly detected and were varied from 14.83% to 57.3% and 12.7% to 31%, respectively. Moreover, the adhesion activity to the intestinal crypt cells (IEC-6 cells) was proved to be varied from 5.4 to 21.7 bacteria numbers per cell. Furthermore, all the tested LAB samples could inhibit 3 Gram-positive and 3 Gram-negative indicator microorganisms to adhere to the IEC-6 cells. Meanwhile every sample was inclined to exclude rather than displace or compete to inhibit the indicator microorganisms to adhere to IEC-6 cells. Afterwards, the adhesion activities of the LAB were demonstrated to be highly affected by the surface proteins considering the treatments of heat, pepsin, trypsin and NaIO . The surface proteins (8-14 kDa) of every sample were isolated and proved to be helpful to regain more than 30% of the adhesion activity for the corresponding samples. This study will be beneficial to examine the characteristics of these strains especially g9 when used as probiotics in dairy food products.