Adhesion Properties of Food-Associated Lactobacillus plantarum Strains on Human Intestinal Epithelial Cells and Modulation of IL-8 Release

Abstract

Food-associated microbes can reach the gut as viable cells and interact with the human host providing potential health benefits. In this study, we evaluated the impact on cell viability and the adhesion ability of 22 Lactobacillus plantarum strains, mainly isolated from fermented foods, on a Normal-derived Colon Mucosa cell line. Furthermore, due to the presence of mucus layer on the gut epithelium, we also investigated whether the mucin could affect the microbial adhesion property. Our results demonstrated that all the strains displayed a strong ability to adhere to host cells, showing a strain-dependent behavior with preference for cell edges, that resulted not to be affected by the presence of mucin. Based on interleukin-8 release of intestinal cells induced by some Lb. plantarum strains, our data suggest a potential cross-talk with the host immune system as unconventional property of these food-associated microbes.

Beneficial bile acid metabolism from Lactobacillus plantarum of food origin

“…Our data points towards the ability of all of the strains applied to this study, both food-borne and human isolates to survive one of the main gastro-intestinal stresses, and combined with our previous studies in an in vitro GI model 46,47 we suggest that all of the strains should be viable on reaching the duodenum and in GI transit. Microbial bile tolerance is a recognized criteria for probiotic strain selection, and BSH activity is a desirable property when selecting a strain for use as a dietary adjunct 10,13,58 .…”

“…All the strains were previously characterized as Lb. plantarum species and tested for several properties including their potential ability to survive in GI transit 46,47 . They were routinely grown under microaerophilic conditions using de Man, Rogosa and Sharp (MRS) medium (Oxoid) at 37°.…”

“…In this work, food-borne Lb. plantarum isolated and characterized by the authors 46,47 as well as known type strains, were examined and shown to vary in their ability to endure bile-associated stress in vitro. In addition, the specific ability of each strain to metabolize bile acid moieties was examined.…”

Table Olives More than a Fermented Food

“…Table olives represent a wide reservoir of putative beneficial microbes. Thus, several studies have been conducted to assess the probiotic effects of strains isolated from different fermented olives cultivars and/or already used as starter cultures, belonging to the most widely spread species L. plantarum and L. pentosus, as well as to species less frequently used, such as L. paracasei, L. casei, and L. paraplantarum [43,85,[100][101][102][103][104][105][106]. Some studies revealed that some LAB strains isolated from table olives were able to adhere to porcine jejune epithelial cells IPEC-J2 and produced antimicrobial compounds able to inhibit Helicobacter pylori, Propionibacterium spp., and Clostridium perfringens [10,70,[107][108][109].…”

“…Recently, different studies have been focusing on the yeast microbiota associated with table olives fermentations in order to find potential probiotic candidates to be used as starter cultures [23,26,54,[100][101][102][103][104][105][106]. Saccharomyces boulardii represent the only yeast with claimed probiotic effects [120].…”