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Aggregation and Adhesion Activity of Lactobacilli Isolated from Fermented Products In Vitro and In Vivo: a Potential Probiotic Strain

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Abstract

Approximately 25 strains of lactobacilli isolated from different dairy products and fermented vegetables were screened according to their possibility to show the high auto-aggregation and co-aggregation. The strains Lactobacillus helveticus INRA-2010-H11, Lactobacillus rhamnosus INA-5.1, and Lactobacillus acidophilus JM-2012 were determined to have the high auto-aggregation (approximately 73, 46, and 70.5% correspondingly). A high co-aggregation capacity (75.53%) for strains INRA-2010-H11 and JM-2012 was shown. The adhesion degree of INRA-2010-H11 on the surface of buccal epithelial cells was 88.23%. The study of INRA-2010-H11, JM-2012, and both strains’ mixture (1:1) adhesion capacity on the surface of epithelial HeLa cells revealed the adhesion of 1.1 × 106, 6.3 × 104, and 2.3 × 105 CFU, respectively, from starter amount of CFU 107 and 108 for both strains. In vivo experiments of LAB adhesion in gastrointestinal tract of mouse revealed the presence of 2.5 × 109, 1.2 × 109, and 1.5 × 109 CFU of LAB in control and groups of mouse, fed by INRA-2010-H11 and mixture, respectively. Feeding by investigated lactobacilli was suggested to lead to microbiota biodiversity reduction in small intestine and colon and its augmentation in stomach. Thus, INRA-2010-H11 demonstrated a high aggregation and adhesion activity so it has the potential as a good probiotic strain.

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Acknowledgements

The authors thank Drs. Jean-Marc Chobert and Thomas Haertle from the Institut Nationale de la Recherche Agronomique, Nantes (France), for providing Ent. durans strain and Mr. A. Dilanyan, Director of VitaWay LLC (Armenia), for providing the Lact. acidophilus strain used in the study. The authors thank Ms. R. Grigoryan, N. Sarkissyan, and Dr. N. Babayan from Institute of Molecular Biology, National Academy of Sciences of Armenia (Armenia), for providing HeLa cell line used in the study and Dr. T. Hayrapetyan for taking care of animals during the experiments. Many thanks to Dr. L. Hakobyan for editing the manuscript.

The work was supported by basic support from State Committee of Science, Ministry of Education and Science of Armenia.

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  1. Department of Biochemistry, Microbiology and Biotechnology, Faculty of Biology, Yerevan State University, 1 Alex ManoogianSstr, 0025, Yerevan, Armenia

    S. Grigoryan, I. Bazukyan & A. Trchounian

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  1. S. Grigoryan
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  2. I. Bazukyan
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  3. A. Trchounian
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Correspondence to A. Trchounian.

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Grigoryan, S., Bazukyan, I. & Trchounian, A. Aggregation and Adhesion Activity of Lactobacilli Isolated from Fermented Products In Vitro and In Vivo: a Potential Probiotic Strain. Probiotics & Antimicro. Prot. 10, 269–276 (2018). https://doi.org/10.1007/s12602-017-9283-9

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