The importance of the S-layer on the adhesion and aggregation ability of Lactic acid bacteria

Alp, Duygu; Kuleaşan, Hakan; Altıntas, A.

doi:10.1007/s11033-020-05430-6

Cited by 21 publications

(18 citation statements)

References 44 publications

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“…Also, strains with S‐layer were removed with LiCl highly lost their viability on gastric enzymes. Results from our former studies, by Alp et al [23], and Eslami et al [49] supported this argument. The present study investigated whether one of the factors of this strain‐specific difference could be the S‐layer.…”

Section: Discussionsupporting

confidence: 80%

“…The adhesion ability of cultures to epithelial cells and the effect of LiCl were determined by the whole‐tissue model method described by Alp et al [23]. The intestinal tissue preparation was done by methods of Evans et al [39] and Sellwood et al [40].…”

Section: Methodsmentioning

confidence: 99%

“…It is thought that this layer has a protective role against various enzymes, a promotion effect to adhesion and aggregation ability [14,19], as well as gaining strainspecific characteristics [16,[20][21][22][23]. The functional effect on the Lactiplantibacillus spp.…”

Section: Introductionmentioning

confidence: 99%

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Strain‐dependent effectivity, and protective role against enzymes of S‐layers in Lactiplantibacillus plantarum strains

Alp

2022

J Basic Microbiol

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The present study investigated whether the surface layer (S-layer), which is known to have a varying effect from strain to strain on aggregation, adhesion ability, also has an effect on the resistance of bacteria to digestive enzymes, phenol, lysozymes. The effect of S-layers on the resistance against various enzymes, aggregation and adhesion abilities, and strain specificity were determined of eight Lactiplantibacillus plantarum strains. Strains were treated with 5 M lithium chloride (LiCl) to extract the S-layers, the presence of this layer in those microorganisms was demonstrated by polyacrylamide gel electrophoresis. Scanning electron microscopy was used to visualize the separation of the S-layer, which surrounds the microorganism, from the microorganism by the LiCl. The images were taken three times, once at the beginning, once 30 min later, and once at the end of this process, which took 2 h in total. The effect against enzymes varied depending on the strain, but it was determined that all the tested strains had a serious loss of viability against phenol in the absence of an S-layer. Lpb. plantarum DA100 showed a maximum decrease against gastrointestinal system enzymes after the LiCl (96.48 ± 0.03% before and 66.46 ± 0.01% after LiCl). Lpb. plantarum DA255 showed a significant decrease against lysozyme (99.11 ± 0.00% before and 62.80 ± 0.0% after LiCl). Removal of the S-layer greatly affected the adhesion ability of some strains, while for others there was hardly any change. The results showed that the role of the S-layer may be strain-specific, the rate of effect can vary. The primary function of S-layer proteins is thought to contribute to the adhesion ability of bacteria. There are limited studies that have reported the protective property of this layer against various enzymes, however, our results showed that S-layer could be one of the resistance strategies developed by bacteria against enzymes.

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Section: Discussionsupporting

confidence: 80%

Section: Methodsmentioning

confidence: 99%

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Strain‐dependent effectivity, and protective role against enzymes of S‐layers in Lactiplantibacillus plantarum strains

Alp

2022

J Basic Microbiol

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“…Adhesion seems very crucial for especially probiotic bacteria, as high attachment of the bacteria to the mucosa could mean higher biological activities, such as higher colonization, inhibition of pathogen binding, and better modulation of immune system (Alp and Kuleaşan, 2019;Bermúdez-Brito et al, 2012). Even though S-layer proteins are very important in adhesion of probiotic bacteria, non-selective interactions on the surface such as hydrophobicity and also auto-aggregation could play roles in adhesion (Alp et al, 2020;Kos et al, 2003). Thus, in the present study, we showed that these properties of the probiotic bacteria could be modulated by a dietary carotenoid, capsanthin.…”

Section: Bacterial Auto-aggregationsupporting

confidence: 46%

Effects of capsanthin on surface hydrophobicity and auto-aggregation properties of Lactobacillus acidophilus and Lactobacillus rhamnosus

Çelik

Çelebioğlu

2021

International Journal of Agriculture Environment and Food Sciences

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Paprika is a one-year culture plant that grows in temperate climates and derives its color from the carotenoid compounds. The basic red color in paprika originates from capsanthin and capsorubin. People must have a healthy gastrointestinal system to maintain a healthy life. Lactic acid bacteria, which constitute the most important group of probiotic microorganisms, are natural members of a healthy intestinal microflora. Main lactic acid bacteria are Lactobacillus acidophilus and Lactobacillus rhamnosus, which can inhibit pathogenic microorganisms, strengthen immune system, and improve the microbial balance of the gastrointestinal tract. Such bacteria can be modulated by diet constituents, thusw the present study aims to investigate the effects of capsanthin on probiotic bacteria Lactobacillus acidophilus LA-5 and Lactobacillus rhamnosus GG. For this, different concentrations of capsanthin were added to growth media of probiotic bacteria, and their effects on bacterial growth kinetics, bacterial surface hydrophobicity (Microbial Adhesion to Solvents -MATS Test) and bacterial auto-aggregation were examined. According to the results, capsanthin did not show any negative effects on the growth, while decreased the hydrophobicity of Lactobacillus rhamnosus GG dose-dependent manner but increasing the hydrophobicity of Lactobacillus acidophilus LA-5. In auto-agregation, changes were observed depending on the dose and time. This study shows carotenoids taken together with the diet can affect beneficial bacteria.

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“…The surface layers, referred as S-layers, are the two-dimensional crystalline arrays of cell surface proteins or glycoprotein subunits ( Zhu et al, 2017 ). S-layer proteins in LAB are not only cell surface structures used for aggregation, but also play an important role in intestinal tissue adhesion together with some other functional elements ( Alp et al, 2020 ). On the other hand, the researchers have found that S-layer protein has a role in cancer suppression.…”

Section: Anti-cancer Substances Of Labmentioning

confidence: 99%

Anti-cancer Substances and Safety of Lactic Acid Bacteria in Clinical Treatment

Liu

Zheng

et al. 2021

Front. Microbiol.

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Lactic acid bacteria (LAB) are a kind of Gram-positive bacteria which can colonize in the biological gastrointestinal tract and play a variety of probiotic roles. LAB have a wide range of applications in industry, animal husbandry, planting, food safety, and medical science fields. Previous studies on LAB have typically concentrated on their effects on improving the digestion and absorption of the gastrointestinal tract, regulating the balance of the microflora, and inhibiting the production and accumulation of toxic substances. The resistance of LAB to cancer is a topic of growing interest and relevance. This paper provided a summary of bio-active substances of LAB when they act against cancer, as well as the safety of LAB in clinical cancer treatment. Moreover, this paper further discussed several possible directions for future research and the potential application of LAB as anti-cancer therapy.

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The importance of the S-layer on the adhesion and aggregation ability of Lactic acid bacteria

Cited by 21 publications

References 44 publications

Strain‐dependent effectivity, and protective role against enzymes of S‐layers in Lactiplantibacillus plantarum strains

Strain‐dependent effectivity, and protective role against enzymes of S‐layers in Lactiplantibacillus plantarum strains

Effects of capsanthin on surface hydrophobicity and auto-aggregation properties of Lactobacillus acidophilus and Lactobacillus rhamnosus

Anti-cancer Substances and Safety of Lactic Acid Bacteria in Clinical Treatment

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