NDLI: Inhibitory effects of antagonistic compounds produced from Lactobacillus brevis MLK27 on adhesion of Listeria monocytogenes KCTC3569 to HT-29 cells

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Food Science and Biotechnology : Volume 21, Issue 2, April 2012

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Inhibitory effects of antagonistic compounds produced from Lactobacillus brevis MLK27 on adhesion of Listeria monocytogenes KCTC3569 to HT-29 cells

Content Provider	Springer Nature Link
Author	Lim, Sung Mee Im, Dong Soon
Copyright Year	2012
Abstract	Among lactic acid bacteria (LAB) isolated from mustard leaf kimchi, MLK27 was the most efficient strain in terms of adhesion to HT-29 cells. Competitive, exclusive, and displaceable inhibition of Listeria monocytogenes KCTC 3569 adhesion by LAB was strain-dependent. MLK27 strain displayed the highest adhesion inhibition against L. monocytogenes and produced organic acids, hydrogen peroxide, and bacteriocin. Cell-free culture supernatants (100 μL/mL) and bacteriocin (1,280 AU/mL) of MLK27 strain strongly inhibited viable cell counts of L. monocytogenes adhered to HT-29 cells. However, there was no inhibitory effect of pathogen adhesion by bacteriocin treated with protease and inhibition activity of pathogen adhesion was partially decreased by heat-treated bacteriocin. According to biochemical and phylogenetic analysis, MLK27 strain was identified as Lactobacillus brevis MLK27. In conclusion, our results have shown that L. brevis MLK27 has ability to establish in human gastrointestinal tract and to prevent pathogenic L. monocytogenes infections, which is able to be considered as probiotic strains.
Starting Page	775
Ending Page	784
Page Count	10
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	21
Issue Number	3
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2012-06-30
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	adhesion bacteriocin hydrogen peroxide Lactobacillus brevis Listeria monocytogenes Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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