The S-layer proteins of Lactobacillus crispatus strain ZJ001 is responsible for competitive exclusion against Escherichia coli O157:H7 and Salmonella typhimurium

Chen, Xueyan; Xu, Jingjing; Shuai, Jiangbing; Chen, Jianshun; Zhang, Zhan-Feng; Fang, Weihuan

doi:10.1016/j.ijfoodmicro.2006.11.007

Cited by 160 publications

(108 citation statements)

References 30 publications

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“…The inhibition of adhesion of different pathogens was specifically depending on the strains and pathogens used as well as the methods of assessment [27,28]. L. reuteri LR6 and the reference strain L. reuteri ATCC55730 showed higher inhibition efficiency against E. coli ATCC25922 and S. typhi NCDC113.…”

Section: Discussionmentioning

confidence: 99%

Cell surface proteins play an important role in probiotic activities of Lactobacillus reuteri

Singh

Malik

Kaur

2016

Nutrire

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Background: Eight Lactobacillus reuteri strains, previously isolated from breast-fed human infant feces, were selected to assess the potential contribution of their surface proteins in probiotic activity. These strains were treated with 5 M LiCl to remove their surface proteins, and their tolerance to simulated stomach-duodenum passage, cell surface characteristics, autoaggregation, adhesion, and inhibition of pathogen adhesion to Caco-2 cells were compared with untreated strains.

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Section: Discussionmentioning

confidence: 99%

Cell surface proteins play an important role in probiotic activities of Lactobacillus reuteri

Singh

Malik

Kaur

2016

Nutrire

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“…Cellular aggregation facilitates transient colonization contributing to the persistence of beneficial microorganisms in GIT and their health effects. Besides, coaggregation of LAB, particularly Lactobacillus spp., may be considered a positive feature since they can exert antagonistic effects against pathogens, such as L. monocytogenes, using various mechanisms, involving the production of antimicrobial compounds such as organic acids, hydrogen peroxide, and bacteriocins, competing for substrate (Chen et al 2007). The autoaggregation of Lactobacillus spp.…”

Section: Autoaggregation and Coaggregation With Listeria Monocytogenementioning

confidence: 99%

Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains

Santos

Vieira

Buriti

et al. 2014

Dairy Sci. & Technol.

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Based on screening for potential beneficial lactic acid bacteria from Coalho cheese produced in the North-East region of Brazil, eight strains belonging to Lactobacillus rhamnosus and Lactobacillus plantarum were selected. All investigated strains presented low levels of hydrophobicity. Different levels of coaggregation were Dairy Sci. & Technol. (2015) 95:209-230 DOI 10.1007 observed for tested Lb. rhamnosus and Lb. plantarum with Listeria monocytogenes. All strains were able to grow in presence of 0.5% of the sodium salts of taurocholic acid (TC), taurodeoxycholic acid (TDC), and glycocholic acid (GC) and showed the ability to deconjugate only TC, TDC, and GC. Investigated Lb. rhamnosus and Lb. plantarum strains showed good survival when exposed to the conditions simulating the GIT conditions. Lb. rhamnosus and Lb. plantarum strains were tested for presence of virulence, antibiotic resistance, and biogenic amine production genes. In addition, minimum inhibititory concentration (MIC) of selected antibiotics was determined. Production of antimicrobial peptides (bacteriocins) was investigated. However, only Lb. rhamnosus EM253 produced bacteriocin at level 800 arbitrary unit (AU) mL −1 against L. monocytogenes 211. The bacteriocin remained stable at pH from 2.0 to 10.0 and after exposure at 100°C for 120 min and in presence of surfactants and salts. Studied Lb. rhamnosus and Lb. plantarum strains showed good potential to be applied as a functional coculture/s with beneficial properties in the production of Coalho cheese.

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“…For instance, it is known that S-layer protein from Lactobacillus crispatus is able to interact, directly, with the collagen molecules on the surface of epithelial cells (Antikainen et al, 2002). This ability could be responsible for the competitive exclusion of enteropathogens, including E. coli O157 : H7 (Chen et al, 2007). Some studies have revealed that the interaction of the commensal microbiota and the host cells drives the correct development of the naïve intestinal mucosa, for example triggering and modulating the intestinal angiogenesis (Stappenbeck et al, 2002).…”

Section: Receptors Involved In the Recognition Of Extracellular Proteinsmentioning

confidence: 99%

Extracellular proteins secreted by probiotic bacteria as mediators of effects that promote mucosa–bacteria interactions

2010

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During the last few years, a substantial body of scientific evidence has accumulated suggesting that certain surface-associated and extracellular components produced by probiotic bacteria could be responsible for some of their mechanisms of action. These bacterial components would be able to directly interact with the host mucosal cells; they include exopolysaccharides, bacteriocins, lipoteichoic acids and surface-associated and extracellular proteins. Extracellular proteins include proteins that are actively transported to the bacterial surroundings through the cytoplasmic membrane, as well as those that are simply shed from the bacterial surface. Compared to the other bacterial components, the interactive ability of extracellular proteins/ peptides has been less extensively studied. In this review, current findings supporting an interaction between extracellular proteins/peptides produced by probiotic bacteria (strains of the genera Bifidobacterium, Lactobacillus and Escherichia) and host mucosal cells are discussed. Research needs and future trends are also considered.

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The S-layer proteins of Lactobacillus crispatus strain ZJ001 is responsible for competitive exclusion against Escherichia coli O157:H7 and Salmonella typhimurium

Cited by 160 publications

References 30 publications

Cell surface proteins play an important role in probiotic activities of Lactobacillus reuteri

Cell surface proteins play an important role in probiotic activities of Lactobacillus reuteri

Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains

Extracellular proteins secreted by probiotic bacteria as mediators of effects that promote mucosa–bacteria interactions

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