Mucin- and carbohydrate-stimulated adhesion and subproteome changes of the probiotic bacterium Lactobacillus acidophilus NCFM

Çelebioğlu, Hasan Ufuk; Olesen, Sita Vaag; Prehn, Kennie; Lahtinen, Sampo J.; Brix, Susanne; Hachem, Maher Abou; Svensson, Birte

doi:10.1016/j.jprot.2017.05.015

Cited by 71 publications

(62 citation statements)

References 48 publications

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“…Many environmental factors, such as pH, temperature, and oxygen availability, have potential roles in the adhesion characteristics of Lactobacillus strains by affecting the expression of surface proteins in the cell membrane (Granato et al, 1999;Garrote et al, 2004). Some research has found that the carbon sources cellobiose and polydextrose could increase probiotic adhesion to intestinal cells and mucin (Celebioglu et al, 2017). This might explain why adhesion proteins were differentially expressed in an environment of complex carbon sources in the current study.…”

Section: Discussionmentioning

confidence: 63%

“…Adhesion was expressed as the percentage of fluorescence recovered after binding to mucin relative to the total fluorescence added to each well, corresponding to 200 μL of labeled bacteria. Adhesion to Caco-2 cells was evaluated according to Celebioglu et al (2017) with some modifications, as previously described. Cultured cells (2 mL) were seeded in antibiotic-free 6-well tissue culture plates and incubated at 37°C overnight.…”

Section: Adhesion Activity In Vitromentioning

confidence: 99%

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Effects of oligosaccharides on the fermentation properties of Lactobacillus plantarum

Cao

et al. 2019

Journal of Dairy Science

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In the present work, we studied the effects of different oligosaccharides on Lactobacillus plantarum ATCC14917, focusing on growth and adhesion characteristics and fermented milk flavor. The results showed that mannan-oligosaccharide (MOS) had the greatest proliferative effect on L. plantarum ATCC14917 in vitro. In terms of adhesive properties, the autoaggregation rate of L. plantarum cultured in MOS was 23.76%, adhesion to mucin was 24.65%, and adhesion to Caco-2 cells was 14.71%. These results for L. plantarum cultured with MOS were higher than those for L. plantarum cultured in fructo-oligosaccharides (FOS) or galacto-oligosaccharides (GOS). Furthermore, the surface consistency and viscosity scores of fermented milk of the MOS group was higher than that of milks cultured with FOS or GOS, although MOS had the lowest scores for fermented milk flavor.

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Section: Discussionmentioning

confidence: 63%

Section: Adhesion Activity In Vitromentioning

confidence: 99%

Effects of oligosaccharides on the fermentation properties of Lactobacillus plantarum

Cao

et al. 2019

Journal of Dairy Science

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“…Adhesion was measured as previously described with some modification . Briefly, freshly late‐log phase grown NCFM (20 h, OD 0.5 for tannic acid; 24 h, OD 1.0–1.1 for control and resveratrol; 24 h, OD 1.4–1.5 for caffeic and ferulic acids) was labeled with 100 μ m 5(6)‐carboxyfluorescein diacetate (Sigma‐Aldrich) in PBS (37 °C, 30 min), washed twice and resuspended in PBS to OD 600 0.5 ± 0.05.…”

Section: Methodsmentioning

confidence: 99%

Plant Polyphenols Stimulate Adhesion to Intestinal Mucosa and Induce Proteome Changes in the Probiotic Lactobacillus acidophilus NCFM

Çelebioğlu

Delsoglio

Brix

et al. 2018

Molecular Nutrition Food Res

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“…This relationship was further teased apart when it was revealed that within these host-adapted igdA-containing strains, the Ig domain itself was unique to vertebrate-adapted species. It should be noted that the lifestyle data was modified from the original publication (Duar et al, 2017) to re-classify L. acidophilus NCFM as vertebrate-adapted, for which there is ample evidence (Sanders and Klaenhammer, 2001;Altermann et al, 2005;Celebioglu et al, 2017). Findings on the vertebrate host-specificity of igdA prompted further investigation into the potential probiotic attributes of this gene feature.…”

Section: Discussionmentioning

confidence: 99%

Deletion of S-Layer Associated Ig-Like Domain Protein Disrupts the Lactobacillus acidophilus Cell Surface

et al. 2020

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Bacterial surface-layers (S-layers) are crystalline arrays of repeating proteinaceous subunits that coat the exterior of many cell envelopes. S-layers have demonstrated diverse functions in growth and survival, maintenance of cell integrity, and mediation of host interactions. Additionally, S-layers can act as scaffolds for the outward display of auxiliary proteins and glycoproteins. These non-covalently bound S-layer associated proteins (SLAPs) have characterized roles in cell division, adherence to intestinal cells, and modulation of the host immune response. Recently, IgdA (LBA0695), a Lactobacillus acidophilus SLAP that possesses a Group 3 immunoglobulin (Ig)-like domain and GW (Gly-Tryp) dipeptide surface anchor, was recognized for its high conservation among S-layer-forming lactobacilli, constitutive expression, and surface localization. These findings prompted its selection for examination within the present study. Although IgdA and corresponding orthologs were shown to be unique to host-adapted lactobacilli, the Ig domain itself was specific to vertebrate-adapted species suggesting a role in vertebrate adaptation. Using a counterselective gene replacement system, igdA was deleted from the L. acidophilus NCFM chromosome. The resultant mutant, NCK2532, exhibited a visibly disrupted cell surface which likely contributed to its higher salt sensitivity, severely reduced adhesive capacity, and altered immunogenicity profile. Transcriptomic analyses revealed the induction of several stress response genes and secondary surface proteins. Due to the broad impact of IgdA on the cellular physiology and probiotic attributes of L. acidophilus, identification of similar proteins in alternative bacterial species may help pinpoint next-generation host-adapted probiotic candidates.

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Mucin- and carbohydrate-stimulated adhesion and subproteome changes of the probiotic bacterium Lactobacillus acidophilus NCFM

Cited by 71 publications

References 48 publications

Effects of oligosaccharides on the fermentation properties of Lactobacillus plantarum

Effects of oligosaccharides on the fermentation properties of Lactobacillus plantarum

Plant Polyphenols Stimulate Adhesion to Intestinal Mucosa and Induce Proteome Changes in the Probiotic Lactobacillus acidophilus NCFM

Deletion of S-Layer Associated Ig-Like Domain Protein Disrupts the Lactobacillus acidophilus Cell Surface

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