New lactic acid bacterial strains from traditional Mongolian fermented milk products have altered adhesion to porcine gastric mucin depending on the carbon source |
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| Authors: | Hiromi Kimoto‐Nira Seishi Yamasaki Keisuke Sasaki Naoko Moriya Akio Takenaka Chise Suzuki |
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| Affiliation: | 1. NARO Institute of Livestock and Grassland Science, Tsukuba, Japan;2. Japan International Research Center for Agricultural Sciences, Tsukuba, Japan;3. National Institute of Agrobiological Sciences, Tsukuba, Japan |
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| 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 Mongolia to adhere to porcine gastric mucin in vitro. Higher attachment was observed with Lactobacillus delbrueckii subsp. bulgaricus strains 6‐8 and 8‐1 than with Lactobacillus rhamnosus GG (positive control). Lactococcus 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. |
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| Keywords: | adhesive ability carbohydrate preference probiotics |
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