In vitro screening of lactobacilli with antagonistic activity against Helicobacter pylori from traditionally fermented foods

Chen, X.; Tian, Fengwei; Liu, X.; Zhao, Jianxin; Zhang, H.-P.; Zhang, H.; Chen, Wei

doi:10.3168/jds.2010-3449

Cited by 39 publications

(36 citation statements)

References 30 publications

(43 reference statements)

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“…It was reported that adhesion ability and autoaggregation of lactic acid bacteria and bifidobacteria strains were significantly related (Del Re et al, 2000). Researches had found that some lactic acid bacteria can prevent adherence of pathogenic bacteria to intestinal mucosa either by forming a barrier via autoaggregation or by coaggregation with the pathogens (Collado et al, 2007;Vlkov et al, 2008). Lactobacilli with high autoaggregation ability showed high hydrophobicity (Chen et al, 2010;Nikolic et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Researches had found that some lactic acid bacteria can prevent adherence of pathogenic bacteria to intestinal mucosa either by forming a barrier via autoaggregation or by coaggregation with the pathogens (Collado et al, 2007;Vlkov et al, 2008). Lactobacilli with high autoaggregation ability showed high hydrophobicity (Chen et al, 2010;Nikolic et al, 2010). Previous studies indicated a correlation between adhesion ability and hydrophobicity of some lactobacilli (Wadstroum et al, 1987;Xu et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…Mainly cell surface-associated proteins are involved in aggregation and adhesion although many other factors existed like teichoic, lipoteichoic acids, and polysaccharide (Goh and Klaenhammer, 2010). Considering economic and time cost, the autoaggregation abilities and hydrophobicity, rather than adherence ability of lactic acid bacteria strains were assessed as a prerequisite for potentially adherent bacteria (Bao et al, 2010;Chen et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Untitled

2015

IJAPR

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Bacterial aggregation and hydrophobicity of lactic acid bacteria strains isolated from Chinese traditional fermented food were performed in order to assess a correlation with their adhesion abilities by using intestinal Caco-2 cell line in vitro model. In this study, no correlation existed between hydrophobicity/autoaggregation and adhesion of the strains belonging to different species, whereas a positive correlation (P < 0.01) existed between hydrophobicity/autoaggregation and adhesion of the strains belonging to the same species. When treated with 5 M LiCl, the autoaggregation and adhesion ability of some lactic acid bacteria strains decreased, indicating that surface-bound proteins and other macromolecules were involved in the adhesion and autoaggregation abilities. Hydrophobicity, autoaggregation, and coaggregation abilities of lactic acid bacteria strains could be used as the preliminary criteria for selecting strains with high adhesion ability.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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2015

IJAPR

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“…, Lin et al (2011), andChen et al (2010) reported fermentation properties (cell count, pH, and TA) which differed as per the type of LAB involved. Antibacterial activity of aqueous broccoli against H. pylori.…”

Section: Resultsmentioning

confidence: 99%

Fermentation Characteristics and anti-Helicobacter pylori Activity of Aqueous Broccoli Fermented by Lactobacillus plantarum MG208

Yang

Kim

2015

JABC

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Helicobacter pylori infection causes gastrointestinal diseases such as chronic gastritis, peptic ulcers, and may lead to gastric cancer. Several studies have reported that lactobacilli present on broccoli show inhibitory activity against H. pylori. Here, we evaluated aqueous broccoli, fermented by Lactobacillus plantarum MG208, for its fermentation characteristics and anti-H. pylori activities including antibacterial activity, growth inhibition, antiadhesion, and urease inhibition. The results indicated that the fermentation characteristics changed significantly depending on the amount of aqueous broccoli used for fermentation (p <0.05). There was no significant difference between the samples before fermentation (p >0.05). However, a significant concentrationdependent difference was noted in antibacterial activity and urease inhibition (p <0.05) following the addition of aqueous broccoli. Growth inhibition in the 10 mg/mL sample was significantly higher as compared to the negative control and similar to that with amoxicillin (positive control) (p <0.05). Anti-adhesion activity of aqueous broccoli was also significantly different (p <0.05) from the negative control. Therefore, aqueous broccoli fermented by L. plantarum MG208 could prove useful as a functional diet for protection of the gastric environment against H. pylori infection.

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“…7 The formations of cell aggregations is one of the important factors for producing fermented foods. 8,9 One of the known properties of probiotic strain is adhesion to the host cell, particularly to those in the gastrointestinal tract. 10 The factors and mechanism of interactions between LAB and the host cells have been studied, and LAB surface factors such as proteins were found to recognize intestinal mucin or other sugar chains of the host.…”

Section: Introductionmentioning

confidence: 99%