Effect of hydrolyzed milk on the adhesion of lactobacilli to intestinal cells

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F15%3A67176" target="_blank" >RIV/60460709:41210/15:67176 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1515/sab-2015-0012" target="_blank" >http://dx.doi.org/10.1515/sab-2015-0012</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1515/sab-2015-0012" target="_blank" >10.1515/sab-2015-0012</a>

Result language
angličtina
Original language name
Effect of hydrolyzed milk on the adhesion of lactobacilli to intestinal cells
Original language description
Milk is an essential part of the human diet and is undoubtedly a major calcium source in human nutrition, accepted well by most individuals. Knowledge on how the components from dairy products support or reduce the adherence of probiotics to the intestinal epithelium is limited. The purpose of this study was to investigate the effect of acid-hydrolyzed milk on the adhesion ability of two potentially probiotic strains (Lactobacillus plantarum S2, Lactobacillus gasseri R) to in vitro human intestinal epithelial model consisting of Caco-2 and mucus-secreting HT29-MTX co-culture. The adhesion of our tested strains L. gasseri and L. plantarum was 4,74 and 7,16%, respectively, when using inoculum of 2 * 108 CFU ml?1. Addition of acid-hydrolyzed milk to co-culture decreased the adherence by 53,7% for L. gasseri R and by 62,2% for L. plantarum S2. The results of this study evidently indicate the potential importance of the food matrix as a factor influencing probiotic colonization of the gut.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EE - Microbiology, virology
OECD FORD branch
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Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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