Ganan M, Carrascosa A V, de Pascual-Teresa S, Martinez-Rodriguez A J
Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva 3, 28006 Madrid, Spain.
J Food Prot. 2009 Jan;72(1):55-9. doi: 10.4315/0362-028x-72.1.55.
The main objective of the present work was to study the influence of yeast-derived mannoproteins on the adherence to and invasion of Caco-2 cells by Campylobacter jejuni. Mannoprotein fractions were prepared by enzymatic and thermal extraction methods. The method used to prepare the mannoprotein extracts influenced their composition and determined the efficacy of the extract against C. jejuni adherence and/or invasion. The availability of mannose in the mannoprotein fraction seemed to be important for inhibiting effective adherence and invasion of Caco-2-cells by C. jejuni, although protein moieties also played a role in the process. The study of the mechanisms involved in the inhibition of C. jejuni adherence and invasion by mannoproteins may have further implications in the control of this foodborne pathogen.
本研究的主要目的是探讨酵母源甘露糖蛋白对空肠弯曲菌黏附及侵袭人结肠腺癌细胞（Caco-2细胞）的影响。采用酶法和热提取法制备甘露糖蛋白组分。制备甘露糖蛋白提取物的方法影响了其组成，并决定了提取物对空肠弯曲菌黏附及/或侵袭的效果。甘露糖蛋白组分中甘露糖的可利用性似乎对抑制空肠弯曲菌有效黏附及侵袭Caco-2细胞很重要，尽管蛋白质部分在这一过程中也发挥了作用。对甘露糖蛋白抑制空肠弯曲菌黏附及侵袭的相关机制进行研究，可能对控制这种食源性病原体具有进一步的意义。
