Bile salt hydrolase activity, growth characteristics and surface properties in Lactobacillus acidophilus

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43920845" target="_blank" >RIV/60461373:22330/20:43920845 - isvavai.cz</a>

Výsledek na webu

<a href="https://link.springer.com/article/10.1007/s00217-020-03518-8" target="_blank" >https://link.springer.com/article/10.1007/s00217-020-03518-8</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s00217-020-03518-8" target="_blank" >10.1007/s00217-020-03518-8</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Bile salt hydrolase activity, growth characteristics and surface properties in Lactobacillus acidophilus

Popis výsledku v původním jazyce

Thirteen strains of Lactobacillus acidophilus of various origins were tested for bile salt hydrolase (BSH) activity, growth characteristics and surface properties during cultivation in the presence of ox bile. Seven strains were BSH positive, three strains were found to hydrolyse both sodium glycocholate and taurocholate and four hydrolysed only glycocholate. The addition of ox bile (3; 5 or 10 g/l) to MRS growth medium affected the growth rate of both BSH-positive and BSH-negative strains. The lag phases were increased when 5 or 10 g/l of ox bile were added. Growth rates and lag phases were significantly different between BSH-positive and BSH-negative strains in MRS medium with bile. BSH-positive strains were better able to adapt to increasing bile concentrations. The concentration of 2 g/l sodium cholate completely inhibited growth of all lactobacilli tested. Its toxicity was influenced by pH of medium. The addition of 3 g/l ox bile affected the properties related to ability of lactobacilli to adhere to surfaces––autoaggregation increased in all strains and zeta potential only in BSH-negative strains. In all strains tested, bshA and bshB genes were identified with the exception of L. acidophilus Lafti-L10. Repeated cultivation in MRS with bile did not cause the expression of genes in BSH-negative strains. © 2020, Springer-Verlag GmbH Germany, part of Springer Nature.

Název v anglickém jazyce

Bile salt hydrolase activity, growth characteristics and surface properties in Lactobacillus acidophilus

Popis výsledku anglicky

Thirteen strains of Lactobacillus acidophilus of various origins were tested for bile salt hydrolase (BSH) activity, growth characteristics and surface properties during cultivation in the presence of ox bile. Seven strains were BSH positive, three strains were found to hydrolyse both sodium glycocholate and taurocholate and four hydrolysed only glycocholate. The addition of ox bile (3; 5 or 10 g/l) to MRS growth medium affected the growth rate of both BSH-positive and BSH-negative strains. The lag phases were increased when 5 or 10 g/l of ox bile were added. Growth rates and lag phases were significantly different between BSH-positive and BSH-negative strains in MRS medium with bile. BSH-positive strains were better able to adapt to increasing bile concentrations. The concentration of 2 g/l sodium cholate completely inhibited growth of all lactobacilli tested. Its toxicity was influenced by pH of medium. The addition of 3 g/l ox bile affected the properties related to ability of lactobacilli to adhere to surfaces––autoaggregation increased in all strains and zeta potential only in BSH-negative strains. In all strains tested, bshA and bshB genes were identified with the exception of L. acidophilus Lafti-L10. Repeated cultivation in MRS with bile did not cause the expression of genes in BSH-negative strains. © 2020, Springer-Verlag GmbH Germany, part of Springer Nature.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

European Food Research and Technology

ISSN

1438-2377

e-ISSN

—

Svazek periodika

246

Číslo periodika v rámci svazku

8

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

10

Strana od-do

1627-1636

Kód UT WoS článku

000535428100001

EID výsledku v databázi Scopus

2-s2.0-85085336701