FOOD SCIENCE

• Bioengineering • Previous Articles     Next Articles

Surface Properties and Adhesion to Caco-2 Cells of Lactobacillus planturam Strains

LI Qing1,2, LIU Xiaoli1, WANG Ying1, DONG Mingsheng2, ZHOU Jianzhong1,*   

  1. 1. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
    2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2015-05-15 Published:2015-05-11

Abstract:

The autoaggregation ability, cell surface hydrophobicity and in vitro adhesion to Caco-2 cells of 10 Lactobacillus
planturam strains from different sources were assessed, and the relationship between surface properties and adhesion to
Caco-2 cells. The compounds associated with the adhesion process were investigated by using LiCl-treated L. planturam
strains. The results showed that L. planturam 3-4 showed the strongest adhesion to Caco-2 cells. Significant differences
in autoaggregation, hydrophobicity and adhesion to Caco-2 cells were observed among the 10 L. planturam strains.
Significant correlation existed between adhesion and cell surface hydrophobicity. Autoaggregation and
hydrophobicity could be used as reference indexes for the screening of L. planturam strains with high adhesion
ability. Meanwhile, when treated with LiCl, the autoaggregation and adhesion of some L. planturam strains were
decreased, indicating that surface-bound proteins and other macromolecules play an important role in the process
of autoaggregation and adhesion.

Key words: Lactobacilus planturam, autoaggregation, hydrophobicity, adhesion

CLC Number: