Volstatova Tereza, Havlik Jaroslav, Potuckova Miroslava, Geigerova Martina
Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Kamycka 129, 165 21 Prague, Czech Republic.
Food Funct. 2016 Aug 10;7(8):3531-8. doi: 10.1039/c6fo00545d. Epub 2016 Jul 20.
Adhesion to the intestinal epithelium is considered an important feature of probiotic bacteria, which may increase their persistence in the intestine, allowing them to exert their beneficial health effect or promote the colonisation process. However, this feature might be largely dependent on the host specificity or diet. In the present study, we investigated the effect of selected milks and milk protein fractions on the ability of selected lactobacilli to adhere to the cells of an intestinal model based on co-culture Caco-2/HT29-MTX cell lines. Most milk digesta did not significantly affect bacterial adhesion except for UHT-treated milk and sheep milk. The presence of UHT-treated milk digesta reduced the adhesion of Lactobacillus gasseri R by 61% but not that of Lactobacillus casei FMP. However, sheep milk significantly increased the adherence of L. casei FMP (P < 0.05) but not of L. gasseri R. Among the protein fractions, rennet casein (RCN) and bovine serum albumin (BSA) showed reproducible patterns and strain-specific effects on bacterial adherence. While RCN reduced the adherence of L. gasseri R to <50% compared to the control, it did not have a significant effect on L. casei FMP. In contrast, BSA reduced L. casei FMP adherence to a higher extent than that of L. gasseri R. Whey protein (WH) tended to increase the adherence of both strains by 130%-180%. Recently, interactions between the host diet and its microbiota have attracted considerable interest. Our results may explain one of the aspects of the role of milk in the development of microbiota or support of probiotic supplements. Based on our data, we conclude that the persistence of probiotic strains supplemented as part of dairy food or constitutional microbiota in the gut might be affected negatively or positively by the food matrix through complex strain or concentration dependent effects.
对肠道上皮的黏附被认为是益生菌的一个重要特征，这可能会增加它们在肠道中的持久性，使其能够发挥有益的健康作用或促进定植过程。然而，这一特征可能在很大程度上取决于宿主特异性或饮食。在本研究中，我们基于共培养的Caco-2/HT29-MTX细胞系，研究了选定的牛奶和乳蛋白组分对选定乳酸杆菌黏附肠道模型细胞能力的影响。除超高温瞬时灭菌（UHT）处理的牛奶和羊奶外，大多数牛奶消化物对细菌黏附没有显著影响。UHT处理的牛奶消化物的存在使加氏乳杆菌R的黏附减少了61%，但对干酪乳杆菌FMP的黏附没有影响。然而，羊奶显著增加了干酪乳杆菌FMP的黏附（P<0.05），但对加氏乳杆菌R没有影响。在蛋白质组分中，凝乳酶酪蛋白（RCN）和牛血清白蛋白（BSA）对细菌黏附表现出可重复的模式和菌株特异性效应。与对照相比，RCN使加氏乳杆菌R的黏附减少至<50%，但对干酪乳杆菌FMP没有显著影响。相反，BSA对干酪乳杆菌FMP黏附的降低程度高于加氏乳杆菌R。乳清蛋白（WH）倾向于使两种菌株的黏附增加130%-180%。最近，宿主饮食与其微生物群之间的相互作用引起了相当大的兴趣。我们的结果可能解释了牛奶在微生物群发育或益生菌补充剂支持作用中的一个方面。基于我们的数据，我们得出结论，作为乳制品或固有微生物群一部分补充的益生菌菌株在肠道中的持久性可能会受到食物基质的复杂菌株或浓度依赖性效应的正向或负向影响。
