Characterization of Lactobacillus reuteri Interaction with Milk Fat Globule Membrane Components in Dairy Products
Brisson, G; Payken, HF; Sharpe, JP; Jimenez-Flores, R
Jimenez-Flores, R (reprint author), Calif Polytech State Univ San Luis Obispo, Dairy Prod Technol Ctr, San Luis Obispo, CA 93407 USA
A set of methods has been developed to study the adhesion between four Lactobacillus reuteri strains and the milk fat globule membrane (MFGM) components in dairy products. By combining sucrose density gradient (SDG) centrifugation and bacterial DNA quantification it was found which strains of L. reuteri were more strongly associated with the dairy products, and the results were corroborated by direct binding rate and force measurements made with optical tweezers. It was determined that strong binding was associated with hydrophobicity of the bacteria and that this hydrophobicity is correlated with the presence of LiCl-extractable protein on the surface of the bacteria. Confocal laser scanning microscopy (CLSM) allowed for the visualization of interactions between bacteria and MFGM. This study demonstrates that these methods can be used in combination to characterize, both qualitatively and quantitatively, the adhesion of lactic acid bacteria strains in dairy products.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 影响因子：
原文查看：Characterization of Lactobacillus reuteri Interaction with Milk Fat Globule Membrane Components in Dairy Products