Adhesion Abilities of Lactobacillus Plantarum Strains Isolated from Nigerian Fermented Maize Food - Akamu

Patience Chisa Obinna-Echem

Abstract


Two strains of Lactobacillus plantarum isolated from akamu a Nigerian fermented maize food were investigated for probiotic potential based on: adhesion to hydrocarbons (hydrophobicity), porcine mucin and epithelial cell models. Gelatinase and haemolytic activities of the L. plantarum isolates were also studied. Adhesions to mono polar solvents (>22%) were significantly (p≤0.05) higher than the n-alkanes (<13%) with significant maximal affinity (35%) for chloroform an acidic solvent. The general order of affinity was chloroform > ethyl acetate > hexadecane > hexane. NGL7 had significantly (p≤0.05) the highest affinity for all the solvents. Both L. plantarum strains had significant adhesions to porcine mucin (≥6.51 Log10 CFU mL-1) after 2 h at 37oC. Viable counts on Caco-2 cells were 5.13 and 5.53 Log10 CFU mL-1 for NGL7 and NGL5 respectively. The L. plantarum strains possessed significant adhesion abilities: adhesion to hydrocarbons, porcine mucin and Caco-2 cells with no gelatinase and haemolytic activity. This suggested that the L. plantarum strains isolated from the Nigerian fermented maize food -akamu would be able to adhere to the intestinal mucosa and epithelial cells for beneficial health effects without posing any risk. 


Keywords


Lactobacillus plantarum; hydrophobicity; adhesion; Caco-2 cells; gelatinasis; haemolysis

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DOI: https://doi.org/10.5539/jfr.v6n5p50

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Journal of Food Research   ISSN 1927-0887 (Print)   ISSN 1927-0895 (Online)  E-mail: jfr@ccsenet.org

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