Simulated gastrointestinal conditions increase adhesion ability of Lactobacillus paracasei strains isolated from kefir to Caco-2 cells and mucin

Ana Agustina Bengoa, Lucía Zavala, Paula Carasi, Sebastián Alejandro Trejo, Silvia Bronsoms, María de los Ángeles Serradell, Graciela Liliana Garrote, Analía Graciela Abraham

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26 Citations (Scopus)

Abstract

© 2017 Elsevier Ltd Gastrointestinal conditions along the digestive tract are the main stress to which probiotics administrated orally are exposed because they must survive these adverse conditions and arrive alive to the intestine. Adhesion to epithelium has been considered one of the key criteria for the characterization of probiotics because it extends their residence time in the intestine and as a consequence, can influence the health of the host by modifying the local microbiota or modulating the immune response. Nevertheless, there are very few reports on the adhesion properties to epithelium and mucus of microorganisms after passing through the gastrointestinal tract. In the present work, we evaluate the adhesion ability in vitro of L. paracasei strains isolated from kefir grains after acid and bile stress and we observed that they survive simulated gastrointestinal passage in different levels depending on the strain. L. paracasei CIDCA 8339, 83120 and 83123 were more resistant than L. paracasei CIDCA 83121 and 83124, with a higher susceptibility to simulated gastric conditions. Proteomic analysis of L. paracasei subjected to acid and bile stress revealed that most of the proteins that were positively regulated correspond to the glycolytic pathway enzymes, with an overall effect of stress on the activation of the energy source. Moreover, it is worth to remark that after gastrointestinal passage, L. paracasei strains have increased their ability to adhere to mucin and epithelial cells in vitro being this factor of relevance for maintenance of the strain in the gut environment to exert its probiotic action.
Original languageEnglish
Pages (from-to)462-467
JournalFood Research International
Volume103
DOIs
Publication statusPublished - 1 Jan 2018

Keywords

  • Adhesion
  • Epithelial cells
  • L. paracasei
  • Proteomic analysis

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    Bengoa, A. A., Zavala, L., Carasi, P., Trejo, S. A., Bronsoms, S., Serradell, M. D. L. Á., Garrote, G. L., & Abraham, A. G. (2018). Simulated gastrointestinal conditions increase adhesion ability of Lactobacillus paracasei strains isolated from kefir to Caco-2 cells and mucin. Food Research International, 103, 462-467. https://doi.org/10.1016/j.foodres.2017.09.093