Distinct adhesion of probiotic strain Lactobacillus casei ATCC 393 to rat intestinal mucosa

In vitro study on the cell adhesion ability of immobilized lactobacilli on natural supports

“…Cell immobilization techniques are usually applied in order to maintain cell viability, activity and functionality during food production, processing and storage (Deepika, Rastall, & Charalampopoulos, 2011;Lopez-Rubio, Gavara, & Lagaron, 2006), and during passage through the GI tract (Saxami et al, 2012;Sidira et al, 2010). In order to confer a health effect, high adhesion ability of the probiotic cells is required (Ouwehand & Salminen, 2003).…”

“…plantarum NCIMB 8826 was selected due to the strong binding characteristics (Izquierdo et al, 2009;Kinoshita et al, 2008), resistance to acidic conditions (Charalampopoulos, Pandiella, & Webb, 2002), survival during refrigerated storage (Charalampopoulos & Pandiella, 2010) and in fruit juices (Nualkaekul & Charalampopoulos, 2011), while L. casei ATCC 393 due to its good survival in the GI tract (Saxami et al, 2012;Sidira et al, 2010) and excellent technological…”

Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening

“…The presence of the probiotic strain at levels above the minimum concentration for conferring a probiotic effect (≥6 log cfu/g) at the end of the ripening process and after mild heat treatment was confirmed by an efficient molecular tool (Karapetsas, Vavoulidis, Galanis, Sandaltzopoulos, & Kourkoutas, 2010; Meat Science 100 (2015) 41-51 Sidira et al, 2014). Noticeably, the probiotic properties of free and immobilized L. casei ATCC 393 were previously assessed by documenting maintenance of cell viability after transit through the GI tract, adhesion at the large intestine and regulation of the intestinal microbial flora in rats (Saxami et al, 2012;Sidira et al, 2010).…”

“…The meat industry is seeking for functional starter cultures that meet health promoting, food safety, shelf-life, technological effectiveness and economic feasibility criteria (Ammor & Mayo, 2007). Among LAB, Lactobacillus casei ATCC 393 strain has been extensively added into food products (Kourkoutas et al, 2005(Kourkoutas et al, , 2006 to confer probiotic properties (Choi et al, 2006;Saxami et al, 2012;Sidira et al, 2010).…”

Preparation of probiotic powder by the spray freeze-drying method

“…A previous study suggested that daily intake should be about 10 8 to improve gastrointestinal function (Krasaekoopt et al, 2003). Among lactic acid bacteria, the Lactobacillus casei has been extensively incorporated into food products due to its excellent technological properties (Saxami et al, 2012). L.…”