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Adhesion properties of potentially probiotic Lactobacillus kefiri to gastrointestinal mucus

Published online by Cambridge University Press:  29 October 2013

Paula Carasi ,
Nicolás M. Ambrosis ,
Graciela L. De Antoni ,
Philippe Bressollier ,
María C. Urdaci  and
María de los Angeles Serradell
Paula Carasi
Affiliation:
Cátedra de Microbiología, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Argentina Laboratoire de Microbiologie et Biochimie Appliquée (LBMA), Université de Bordeaux, UMR 5248 CNRS, Bordeaux Sciences Agro, Gradignan, France
Nicolás M. Ambrosis
Affiliation:
Cátedra de Microbiología, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Argentina
Graciela L. De Antoni
Affiliation:
Cátedra de Microbiología, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Argentina Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata, CONICET, Argentina
Philippe Bressollier
Affiliation:
Laboratoire de Microbiologie et Biochimie Appliquée (LBMA), Université de Bordeaux, UMR 5248 CNRS, Bordeaux Sciences Agro, Gradignan, France Laboratoire de Génie Enzymatique et Biovalorisation, Université de Limoges, IUT, Limoges, France
María C. Urdaci
Affiliation:
Laboratoire de Microbiologie et Biochimie Appliquée (LBMA), Université de Bordeaux, UMR 5248 CNRS, Bordeaux Sciences Agro, Gradignan, France
María de los Angeles Serradell*
Affiliation:
Cátedra de Microbiología, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Argentina
*
*For correspondence; e-mail: [email protected]
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Abstract

We investigated the mucus-binding properties of aggregating and non-aggregating potentially probiotic strains of kefir-isolated Lactobacillus kefiri, using different substrates. All the strains were able to adhere to commercial gastric mucin (MUCIN) and extracted mucus from small intestine (SIM) and colon (CM). The extraction of surface proteins from bacteria using LiCl or NaOH significantly reduced the adhesion of three selected strains (CIDCA 8348, CIDCA 83115 and JCM 5818); although a significant proportion (up to 50%) of S-layer proteins were not completely eliminated after treatments. The surface (S-layer) protein extracts from all the strains of Lb. kefiri were capable of binding to MUCIN, SIM or CM, and no differences were observed among them. The addition of their own surface protein extract increased adhesion of CIDCA 8348 and 83115 to MUCIN and SIM, meanwhile no changes in adhesion were observed for JCM 5818. None of the seven sugars tested had the ability to inhibit the adhesion of whole bacteria to the three mucus extracts. Noteworthy, the degree of bacterial adhesion reached in the presence of their own surface protein (S-layer) extract decreased to basal levels in the presence of some sugars, suggesting an interaction between the added sugar and the surface proteins. In conclusion, the ability of these food-isolated bacteria to adhere to gastrointestinal mucus becomes an essential issue regarding the biotechnological potentiality of Lb. kefiri for the food industry.

Keywords

Lactobacillus kefirimucuskefirsurface proteins
Type
Research Article
Information
Journal of Dairy Research , Volume 81 , Issue 1 , February 2014 , pp. 16 - 23
Copyright
Copyright © Proprietors of Journal of Dairy Research 2013 

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