Based on the adhesion and surface properties of Lactobacillus acidophilus NCFM, ve common polyphenols in fruits and vegetables were screened, and the reasons for resveratrol promoting adhesion were systematically explained. The effects of resveratrol, epicatechin, quercetin, hesperidin and caffeic acid on adhesion and surface properties of NCFM were evaluated. The results showed that resveratrol could signi cantly enhance NCFM adhesion to mucin, followed by epicatechin, caffeic acid and hesperidin, while quercetin had a certain degree of inhibition. The effects of these polyphenols on surface hydrophobicity and auto-aggregation of NCFM were consistent with adhesion results. Then, how resveratrol promotes NCFM adhesion was further explored. The results of proteomic analysis showed that resveratrol changed the surface layer proteins of NCFM, involving changes in the relative abundance of 16 proteins. In addition, resveratrol promoted the expression of mucin genes and the glycosylation mucins on the HT-29 cell surface. Our results indicate that resveratrol changes the surface layer proteins of NCFM to modify surface properties and adhere to mucins. Meanwhile resveratrol promotes expression and glycosylation of mucins in HT-29 cells. Our ndings provide theoretical support for an in-depth explanation of the interaction among resveratrol, NCFM and the HT-29 cells.

Based on the adhesion and surface properties of Lactobacillus acidophilus NCFM, five common polyphenols in fruits and vegetables were screened, and the reasons for resveratrol promoting adhesion were systematically explained. The effects of resveratrol, epicatechin, quercetin, hesperidin and caffeic acid on adhesion and surface properties of NCFM were evaluated. The results showed that resveratrol could significantly enhance NCFM adhesion to mucin, followed by epicatechin, caffeic acid and hesperidin, while quercetin had a certain degree of inhibition. The effects of these polyphenols on surface hydrophobicity and auto-aggregation of NCFM were consistent with adhesion results. Then, how resveratrol promotes NCFM adhesion was further explored. The results of proteomic analysis showed that resveratrol changed the surface layer proteins of NCFM, involving changes in the relative abundance of 16 proteins. In addition, resveratrol promoted the expression of mucin genes and the glycosylation mucins on the HT-29 cell surface. Our results indicate that resveratrol changes the surface layer proteins of NCFM to modify surface properties and adhere to mucins. Meanwhile resveratrol promotes expression and glycosylation of mucins in HT-29 cells. Our findings provide theoretical support for an in-depth explanation of the interaction among resveratrol, NCFM and the HT-29 cells.