Binding of extracellular matrix molecules by probiotic bacteria

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Title
Binding of extracellular matrix molecules by probiotic bacteria
Author(s)
I Styriak; R Nemcova; Young Hyo Chang; A Ljungh
Bibliographic Citation
Letters in Applied Microbiology, vol. 37, no. 4, pp. 329-333
Publication Year
2003
Abstract
Aims: The aim of this study was to investigate extracellular matrix (ECM) and mucin binding of selected bacterial isolates with probiotic features in comparison with commercially used probiotic bacteria. Methods and Results: ECM molecules were immobilized in microtitre plates (mucin and fetuin) or on the surface of latex beads. Porcine mucin was bound by all 13 probiotic strains tested with important inter-strain differences; however, fetuin binding was similar (weak) for all 14 strains tested. Strongly positive (three) binding of bovine fibrinogen was expressed by strains from fermented food (Lactobacillus rhamnosus GG, L. casei Shirota and L. johnsonii La1) as well as by L. casei L.c., Lactobacillus sp. 213 and by L. plantarum LP. The other strains expressed moderate (2) or weakly positive (1) binding of bovine fibrinogen. Strongly positive (3) binding of porcine fibronectin was observed only with two strains; however, all other strains also bound this molecule. Bovine lactoferrin was bound to a higher extent than transferrins. Significance and Impact of the Study: Some animal strains (at least L. casei L.c. and Lactobacillus sp. 213) are comparable with the commercially used strains with respect to their ECM binding ability. As this feature is important for probiotic bacteria to be able to colonize intestine, these strains should be considered for their wider use in fermented feed (or probiotic preparations) for animals.
Keyword
BindingExtracellular matrixLactobacilliMucinProbiotics
ISSN
0266-8254
Publisher
Wiley
DOI
http://dx.doi.org/10.1046/j.1472-765X.2003.01402.x
Type
Article
Appears in Collections:
Ochang Branch Institute > Division of Bioinfrastructure > ABS Research Support Center > 1. Journal Articles
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