In-vitro study of Limosilactobacillus fermentum PCC adhesion to and integrity of the Caco-2 cell monolayers as affected by pectins

Kód výsledku v IS VaVaI

RIV/00216224:14310/21:00121713 - isvavai.cz

Výsledek na webu

https://www.sciencedirect.com/science/article/pii/S175646462100044X#

DOI - Digital Object Identifier

10.1016/j.jff.2021.104395

Jazyk výsledku

angličtina

Název v původním jazyce

In-vitro study of Limosilactobacillus fermentum PCC adhesion to and integrity of the Caco-2 cell monolayers as affected by pectins

Popis výsledku v původním jazyce

This study investigated the effect of four citrus pectins on adhesion of the probiotic Limosilactobacillus fermentum PCC and integrity of the intestinal epithelial monolayers using the Caco-2 cell model. Adhesion of L. fermentum PCC was enhanced (from 35% to 54–73%) in the presence of pectins with high and moderate degree of esterification (DE), whereas it was reduced (to 2%) by a pectin with low DE. Transepithelial electrical resistance (TEER) was significantly increased upon exposure to L. fermentum PCC alone (by 33%) and, to a greater extent, by combinations with pectins (by 44 – 48%), suggesting synergistic action of bacteria and pectins. Increases in TEER were related to transcriptional responses of the tight junction genes, encoding claudin-4 and claudin-2 proteins. The overall results indicated that pectins, when applied in synbiotic combination with L. fermentum PCC, have potential to improve bacterial adhesion and the intestinal epithelial barrier.

Název v anglickém jazyce

In-vitro study of Limosilactobacillus fermentum PCC adhesion to and integrity of the Caco-2 cell monolayers as affected by pectins

Popis výsledku anglicky

This study investigated the effect of four citrus pectins on adhesion of the probiotic Limosilactobacillus fermentum PCC and integrity of the intestinal epithelial monolayers using the Caco-2 cell model. Adhesion of L. fermentum PCC was enhanced (from 35% to 54–73%) in the presence of pectins with high and moderate degree of esterification (DE), whereas it was reduced (to 2%) by a pectin with low DE. Transepithelial electrical resistance (TEER) was significantly increased upon exposure to L. fermentum PCC alone (by 33%) and, to a greater extent, by combinations with pectins (by 44 – 48%), suggesting synergistic action of bacteria and pectins. Increases in TEER were related to transcriptional responses of the tight junction genes, encoding claudin-4 and claudin-2 proteins. The overall results indicated that pectins, when applied in synbiotic combination with L. fermentum PCC, have potential to improve bacterial adhesion and the intestinal epithelial barrier.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10606 - Microbiology

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Functional Foods

ISSN

1756-4646

e-ISSN

—

Svazek periodika

79

Číslo periodika v rámci svazku

April

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

6

Strana od-do

„104395“

Kód UT WoS článku

000641380600006

EID výsledku v databázi Scopus

2-s2.0-85102607583