Investigating Hydrophobicity and the Effect of Exopolysaccharide on Aggregation Properties of Dairy Propionibacteria Isolated from Turkish Homemade Cheeses

Abstract

<jats:p>Propionic acid bacteria have been used widely as starter cultures. However, their potential as probiotics has received little attention. The ability to auto- and coaggregate is a desirable property for probiotics in health-promoting foods. Therefore, in the current study, we assessed the effect of exopolysaccharides produced by dairy propionibacteria strains on the aggregative and hydrophobicity properties. All propionibacteria strains tested showed auto- and coaggregation ability with Escherichia coli ATCC 11229, but the results were strain specific and dependent on exopolysaccharides production and incubation conditions. In addition, propionibacteria strains tested were determined to be highly hydrophilic. Our results indicate that the ability to autoaggregate, together with cell-surface hydrophobicity and coaggregation abilities with an E. coli strain, can be used for preliminary screening in order to identify potentially probiotic bacteria suitable for human or animal use.</jats:p>

Aggregation and adhesion properties of 22 Lactobacillus strains

“…Ramiah et al (2008) reported that factors other than surfacebound proteins play a role in adhesion. The proteins, glycoproteins, and teichoic and lipoteichoic acids on the cell wall surface of bacteria contribute to the adhesion, autoaggregation abilities, and hydrophobicity of the strains (Lahtinen et al, 2009;Goh and Klaenhammer, 2010;Darilmaz and Beyatli, 2012). The macromolecules involved in adhesion will be further studied.…”

Bile salt deconjugation activity of Propionibacterium strains and their cholesterol co‐precipitation abilities

“…In this study, all the strains of propionibacteria used were isolated from traditional home‐made Turkish cheeses. Although important probiotic characteristics of these strains have been studied (Onal Darilmaz et al ; Onal Darilmaz and Gumustekin ; Onal Darilmaz and Beyatli , b; Onal Darilmaz ; Yuksekdag et al ), their abilities to deconjugate bile salts and co‐precipitation of cholesterol activities were unknown. We aimed to determine bile salt deconjugation activities and co‐precipitation of cholesterol of these strains before further in vivo studies.…”

“…freudenreichii DO8, SP3, P. freudenreichii subsp. shermanii BSM1, Propionibacterium jensenii BDP6, BDP11, DO6 and Propionibacterium thoenii AKP1), which were identified and selected from 61 strains isolated from six different kinds of traditional home‐made Turkish cheese samples (Table ), exhibited the highest exopolysaccharide production, resistance to different pH conditions and bile salt concentrations, and gastrointestinal transit tolerance (Onal Darilmaz et al ; Onal Darilmaz and Gumustekin, ; Onal Darilmaz and Beyatli, , ; Onal Darilmaz, ). To prepare active cultures for the experiments, Propionibacterium spp.…”

“…strains have been described. They can be listed as stimulation of the growth of bifidobacteria (Mori et al ); the production of antimicrobial compounds and vitamin B12 (Holo et al ; Hugenholtz et al ); β‐galactosidase enzyme activity (Zárate et al ); adhesion to intestinal cells (Zárate et al ); aggregation ability (Onal Darilmaz et al ; Onal Darilmaz and Beyatli, ); modulation of the immune system (Foligne et al ); anticarcinogenic effect (Cousin et al ); and reduction in the blood cholesterol level (Perez‐Chaia et al ).…”

Relationship between gastrointestinal tolerance and exopolysaccharide production of propionibacteria strains under different pH and bile conditions

“…freudenreichii SP4, P. freudenreichii subsp. shermanii BSM1 and P. jensenii MP7, BDP11) EPS production and resistance to different pH conditions and bile salt concentrations (Darilmaz and Beyatli ,b and Darilmaz and Gumustekin ). Prior to experimental use, organisms were subcultured at least three times in yeast extract lactate broth (YEL; 1% peptone, 1% yeast extract, 1% sodium lactate, 0.025% w/v K 2 HPO 4 , 0.05% w/v MnSO 4 , pH 7.0) at 30 °C for 48 h (exponential growth phase) under anaerobic conditions (Malik et al .…”