The role of S-layer in adhesive and immunomodulating properties of probiotic starter culture Lactobacillus brevis D6 isolated from artisanal smoked fresh cheese

Ksenija Uroic, Jasna Novak, Ulla Eeva Elina Hynönen, Taija Elisa Pietilä, Andreja Lebos Pavunc, Ravi Kant, Blazenka Kos, Airi Marjatta Palva, Jagoda Suskovic

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

Kuvaus

An autochthonous strain isolated from traditionally produced smoked fresh cheese, Lactobacillus brevis D6, carries a 45-kDa S-layer protein. In this study, the functional role of S-layer proteins of L. brevis D6 was investigated to define this strain as probiotic starter culture. Presence of S-layer proteins and microencapsulation of L. brevis D6 cells in casein increased survival during freeze-drying, which is important prerequisite for exertion of probiotic properties. This strain displayed the highest autoaggregation ability among all the Lactobacillus strains tested, which was decreased by the removal of Slayer proteins using 5 M guanidine hydrochloride. The capacity of the L. brevis D6 to adhere to extra cellular matrix proteins and Caco-2 intestinal epithelial cell line in vitro was assayed, where the removal of S-layer proteins negatively affected adhesion properties. Exclusion of Salmonella Typhimurium FP1 by L. brevis D6 and the survival of D6 in simulated conditions of the gastrointestinal tract, were better before removal of S-layer from the cell surface. Additionally, cytokine production in monocyte-derived dendritic cells (moDC) and moDC maturation in response to purified S-layer proteins of L. brevis D6 were determined by ELISA and FACS, respectively. Interleukin production remained unaltered, while a slight induction of TNF-alpha production in moDC was observed. (C) 2016 Elsevier Ltd. All rights reserved.
Alkuperäiskielienglanti
LehtiLWT-Food Science and Technology
Vuosikerta69
Sivut623-632
Sivumäärä10
ISSN0023-6438
DOI - pysyväislinkit
TilaJulkaistu - kesäkuuta 2016
OKM-julkaisutyyppiA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä, vertaisarvioitu

Tieteenalat

  • 416 Elintarviketieteet

Lainaa tätä

@article{ade98af04db74c289745d1e07b2998d4,
title = "The role of S-layer in adhesive and immunomodulating properties of probiotic starter culture Lactobacillus brevis D6 isolated from artisanal smoked fresh cheese",
abstract = "An autochthonous strain isolated from traditionally produced smoked fresh cheese, Lactobacillus brevis D6, carries a 45-kDa S-layer protein. In this study, the functional role of S-layer proteins of L. brevis D6 was investigated to define this strain as probiotic starter culture. Presence of S-layer proteins and microencapsulation of L. brevis D6 cells in casein increased survival during freeze-drying, which is important prerequisite for exertion of probiotic properties. This strain displayed the highest autoaggregation ability among all the Lactobacillus strains tested, which was decreased by the removal of Slayer proteins using 5 M guanidine hydrochloride. The capacity of the L. brevis D6 to adhere to extra cellular matrix proteins and Caco-2 intestinal epithelial cell line in vitro was assayed, where the removal of S-layer proteins negatively affected adhesion properties. Exclusion of Salmonella Typhimurium FP1 by L. brevis D6 and the survival of D6 in simulated conditions of the gastrointestinal tract, were better before removal of S-layer from the cell surface. Additionally, cytokine production in monocyte-derived dendritic cells (moDC) and moDC maturation in response to purified S-layer proteins of L. brevis D6 were determined by ELISA and FACS, respectively. Interleukin production remained unaltered, while a slight induction of TNF-alpha production in moDC was observed. (C) 2016 Elsevier Ltd. All rights reserved.",
keywords = "416 Food Science",
author = "Ksenija Uroic and Jasna Novak and Hyn{\"o}nen, {Ulla Eeva Elina} and Pietil{\"a}, {Taija Elisa} and {Lebos Pavunc}, Andreja and Ravi Kant and Blazenka Kos and Palva, {Airi Marjatta} and Jagoda Suskovic",
year = "2016",
month = "6",
doi = "10.1016/j.lwt.2016.02.013",
language = "English",
volume = "69",
pages = "623--632",
journal = "LWT-Food Science and Technology",
issn = "0023-6438",
publisher = "Elsevier Scientific Publ. Co",

}

The role of S-layer in adhesive and immunomodulating properties of probiotic starter culture Lactobacillus brevis D6 isolated from artisanal smoked fresh cheese. / Uroic, Ksenija; Novak, Jasna; Hynönen, Ulla Eeva Elina; Pietilä, Taija Elisa; Lebos Pavunc, Andreja; Kant, Ravi; Kos, Blazenka; Palva, Airi Marjatta; Suskovic, Jagoda.

julkaisussa: LWT-Food Science and Technology, Vuosikerta 69, 06.2016, s. 623-632.

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

TY - JOUR

T1 - The role of S-layer in adhesive and immunomodulating properties of probiotic starter culture Lactobacillus brevis D6 isolated from artisanal smoked fresh cheese

AU - Uroic, Ksenija

AU - Novak, Jasna

AU - Hynönen, Ulla Eeva Elina

AU - Pietilä, Taija Elisa

AU - Lebos Pavunc, Andreja

AU - Kant, Ravi

AU - Kos, Blazenka

AU - Palva, Airi Marjatta

AU - Suskovic, Jagoda

PY - 2016/6

Y1 - 2016/6

N2 - An autochthonous strain isolated from traditionally produced smoked fresh cheese, Lactobacillus brevis D6, carries a 45-kDa S-layer protein. In this study, the functional role of S-layer proteins of L. brevis D6 was investigated to define this strain as probiotic starter culture. Presence of S-layer proteins and microencapsulation of L. brevis D6 cells in casein increased survival during freeze-drying, which is important prerequisite for exertion of probiotic properties. This strain displayed the highest autoaggregation ability among all the Lactobacillus strains tested, which was decreased by the removal of Slayer proteins using 5 M guanidine hydrochloride. The capacity of the L. brevis D6 to adhere to extra cellular matrix proteins and Caco-2 intestinal epithelial cell line in vitro was assayed, where the removal of S-layer proteins negatively affected adhesion properties. Exclusion of Salmonella Typhimurium FP1 by L. brevis D6 and the survival of D6 in simulated conditions of the gastrointestinal tract, were better before removal of S-layer from the cell surface. Additionally, cytokine production in monocyte-derived dendritic cells (moDC) and moDC maturation in response to purified S-layer proteins of L. brevis D6 were determined by ELISA and FACS, respectively. Interleukin production remained unaltered, while a slight induction of TNF-alpha production in moDC was observed. (C) 2016 Elsevier Ltd. All rights reserved.

AB - An autochthonous strain isolated from traditionally produced smoked fresh cheese, Lactobacillus brevis D6, carries a 45-kDa S-layer protein. In this study, the functional role of S-layer proteins of L. brevis D6 was investigated to define this strain as probiotic starter culture. Presence of S-layer proteins and microencapsulation of L. brevis D6 cells in casein increased survival during freeze-drying, which is important prerequisite for exertion of probiotic properties. This strain displayed the highest autoaggregation ability among all the Lactobacillus strains tested, which was decreased by the removal of Slayer proteins using 5 M guanidine hydrochloride. The capacity of the L. brevis D6 to adhere to extra cellular matrix proteins and Caco-2 intestinal epithelial cell line in vitro was assayed, where the removal of S-layer proteins negatively affected adhesion properties. Exclusion of Salmonella Typhimurium FP1 by L. brevis D6 and the survival of D6 in simulated conditions of the gastrointestinal tract, were better before removal of S-layer from the cell surface. Additionally, cytokine production in monocyte-derived dendritic cells (moDC) and moDC maturation in response to purified S-layer proteins of L. brevis D6 were determined by ELISA and FACS, respectively. Interleukin production remained unaltered, while a slight induction of TNF-alpha production in moDC was observed. (C) 2016 Elsevier Ltd. All rights reserved.

KW - 416 Food Science

U2 - 10.1016/j.lwt.2016.02.013

DO - 10.1016/j.lwt.2016.02.013

M3 - Article

VL - 69

SP - 623

EP - 632

JO - LWT-Food Science and Technology

JF - LWT-Food Science and Technology

SN - 0023-6438

ER -