Abstract
Aims - Evaluation of an effect of glycation of Ara h 1 on proliferation and survival rate and adhesion of intestinal Enterococcus faecalis, Escherichia coli and Lactobacillus acidophilus.
Methods and Results - Pure Ara h 1 heated at three different temperature conditions (G37°C, G60°C and C145°C) in the presence or absence of glucose was subjected to enzymatic hydrolysis. Impacts of Ara h 1 hydrolysates on the bacterial proliferation, survival rate and adhesion to Caco-2 cells in mono and heterogeneous cultures were studied with fluorescent techniques: DAPI, LIVE/DEAD staining and FISH. Examined hydrolysates hindered proliferation of E. coli and E. faecalis with simultaneous decrease in their survival. Maillard reaction (MR, glycation) of Ara h 1 did not alter the effect of hydrolysates on bacterial proliferation rate. Hydrolysates modified at 60°C and 145°C with glucose altered the profile of immobilized bacteria, mostly by lowering the number of adhering E. coli and promoting the adhesion of bacteria from genera Lactobacillus and Enterococcus.
Conclusions - Ara h1 hydrolysates processed in various ways demonstrated their strong modulatory effect on bacterial proliferation, survival rate and adhesion.
Significance and Impact of Study - Reducing the adhesion of opportunistic bacteria by hydrolysates of Ara h 1 glycated at 60°C and 145°C, together with modulation of immobilization of beneficial lactobacilli and enterococci, may be of relevance in terms of the physiological status of the intestinal barrier
Original language | English |
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Pages (from-to) | 424-434 |
Journal | Journal of Applied Microbiology |
Volume | 116 |
Issue number | 2 |
DOIs | |
Publication status | Published - 2014 |
Keywords
- maillard reaction-products
- intestinal microbiota
- in-vitro
- proteins
- health
- allergen
- differentiation
- prevalence
- chemistry
- barrier