New lactic acid bacterial strains from traditional Mongolian fermented milk products have altered adhesion to porcine gastric mucin depending on the carbon source. (3rd September 2014)

• Record Type: Journal Article
• Authors: Kimoto‐Nira, Hiromi; Yamasaki, Seishi; Sasaki, Keisuke; Moriya, Naoko; Takenaka, Akio; Suzuki, Chise
• Is Part Of: Animal science journal. Volume 86:Number 3(2015:Mar.)
• Page Start: 325
• Page End: 332
• Publication Date: 2014-09-03
• Subjects: Animal culture -- Periodicals; Livestock -- Periodicals; 636
• DOI: 10.1111/asj.12270
• Languages: English
• ISSNs: 1344-3941

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>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 Mongolia to adhere to porcine gastric mucin <italic>in vitro</italic>. Higher attachment was observed with <italic>Lactobacillus delbrueckii</italic> subsp. <italic>bulgaricus</italic> strains 6‐8 and 8‐1 than with <italic>Lactobacillus rhamnosus</italic> GG (positive control). <italic>Lactococcus lactis</italic> subsp. <italic>cremoris</italic> 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.</p> </abstract>