Adhesion and aggregation properties of probiotic and pathogen strains
- 2.8k Downloads
Autoaggregation has been correlated with adhesion, which is known to be a prerequisite for colonization and infection of the gastrointestinal tract by many pathogens. The coaggregation properties of probiotic strains with pathogens as well as their ability to displace pathogens are of importance for therapeutic manipulation of the aberrant intestinal microbiota. Consequently, the ability to aggregate and coaggregate are desirable properties for probiotics in health-promoting foods. Aggregation assays and bacterial adhesion to hydrocarbons (BATH test) demonstrated significant differences in cell surface properties among the tested commercial probiotic strains. Hydrophobicity increased when the cells were heat-inactivated. All probiotic strains tested showed aggregation abilities with the pathogen strains tested, but the results were strain-specific and dependent on time and incubation conditions. Our results indicate that the ability to autoaggregate, together with cell-surface hydrophobicity and coaggregation abilities with pathogen strains can be used for preliminary screening in order to identify potentially probiotic bacteria suitable for human or animal use.
KeywordsAdhesion Probiotics Pathogens Aggregation
The authors gratefully acknowledge financial support from the Academy of Finland, Research Council for Biosciences and Environment (decision number 210309 to Åbo Akademi and 210310 to University of Turku). M.C. Collado is the recipient of Excellence Postdoctoral grant from Conselleria Empresa, Universidad y Ciencia de la Generalitat Valenciana, Spain (BPOSTDOC 06/016).
- 1.FAO/WHO (2002) Guidelines for the evaluation of probiotics in food. Food and Agricultural Organization of the United Nations and World Health Organization. Working Group Report, 2002Google Scholar
- 9.Collado MC, Hernández M, Sanz Y (2005) J Food Prot 68:1034–1040Google Scholar
- 12.Freter M (1992) Factors affecting the microecology of the gut. In: Fuller R (ed) Probiotics. the scientific basis. Chapman and Hall, Glasgow, pp 111–145Google Scholar
- 19.Reniero R, Cocconcelli P, Bottazzi V, Morelli L (1992) J Gen Microbiol 138:763–768Google Scholar
- 20.Handley PS, Harty DW, Wyatt JE, Brown CR, Doran JP, Gibbs AC (1987) J Gen Microbiol 133(11):3207–3217Google Scholar
- 21.Malik A, Sakamoto M, Ono T, Kakii K (2003) J Biosci Bioeng 96:10–15Google Scholar
- 23.Pelletier C, Bouley C, Cayuela C, Bouttier S, Bourlioux P, Bellon-Fontaine MN (1997) Appl Environ Microbiol 63:1725–1731Google Scholar
- 24.Perez PF, Minnaard Y, Disalvo EA, De Antoni GL (1998) Appl Environ Microbiol 64:21–26Google Scholar
- 25.Collado MC, Gueimonde M, Hernandez M, Sanz Y, Salminen S (2005) J Food Prot 68(12):2672–2678Google Scholar
- 29.Rojas M, Conway PL (1996) J Appl Bacteriol 81:474–480Google Scholar
- 31.Spencer RJ, Chesson A (1994) TJ Appl Bacteriol 77:215–220Google Scholar