Adhesion of Lactobacilli and Their Anti-infectivity Potentialby Ashok Kumar Yadav, Ashish Tyagi, Ashwani Kumar, Surbhi Panwar, Sunita Grover, Asha Chandola Saklani, Rajkumar Hemalatha, Virender Kumar Batish

Critical Reviews in Food Science and Nutrition

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Year
2015
DOI
10.1080/10408398.2014.918533
Subject
Industrial and Manufacturing Engineering / Food Science

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Critical Reviews in Food Science and Nutrition

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Adhesion of Lactobacilli and Their Anti-infectivity

Potential

Ashok Kumar Yadava, Ashish Tyagib, Ashwani Kumarc, Surbhi Panwarc, Sunita Groverb, Asha

Chandola Saklanid, Rajkumar Hemalathaa & Virender Kumar Batishb a National Institute of Nutrition, Hyderabad, India b Molecular Biology Unit, Dairy Microbiology Division, National Dairy Research Institute,

Karnal-132001, Haryana, India c Department of Biotechnology, Seth Jai Parkash Mukand Lal Institute of Engineering and

Technology, Radaur-135133, Yamuna Nagar, Haryana, India d School of Life Sciences, Appejay Stya University, Gurgaon, Haryana, India

Accepted author version posted online: 16 Apr 2015.

To cite this article: Ashok Kumar Yadav, Ashish Tyagi, Ashwani Kumar, Surbhi Panwar, Sunita Grover, Asha Chandola Saklani,

Rajkumar Hemalatha & Virender Kumar Batish (2015): Adhesion of Lactobacilli and Their Anti-infectivity Potential, Critical

Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2014.918533

To link to this article: http://dx.doi.org/10.1080/10408398.2014.918533

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Lactobacilli adhesion and anti infectivity potential

Adhesion of Lactobacilli and their anti infectivity potential

Ashok Kumar Yadav1, *, Ashish Tyagi2, Ashwani Kumar3, Surbhi Panwar3, Sunita Grover2,

Asha Chandola Saklani4, Rajkumar Hemalatha1, Virender Kumar Batish2 1National Institute of Nutrition, Hyderabad, India; 2Molecular Biology Unit, Dairy Microbiology

Division, National Dairy Research Institute, Karnal-132001, Haryana, India; 3Department of

Biotechnology, Seth Jai Parkash Mukand Lal Institute of Engineering and Technology, Radaur135133, Yamuna Nagar, Haryana, India; 4School of Life Sciences, Appejay Stya University,

Gurgaon, Haryana, India *Corresponding Author: Ashok Kumar Yadav, Department of Microbiology & Immunology,

National Institute of Nutrition, Hyderabad, India.

Tel: +91-8008073163; Fax: +91-040-27019074, E-mail: ashok.ndri@gmail.com

Abstract

The probiotic potential of lactic acid bacteria primarily points towards colonizing ability of the

Lactobacilli as the most important attribute for endowing all the known beneficial effects in a

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ACCEPTED MANUSCRIPT 2 host. Lactobacillus species exert health promoting function in gastrointestinal tract (GIT) through various mechanisms such as pathogen exclusion, maintenance of microbial balance, immunomodulation and other crucial functions. It have been seen that many surface layer proteins are involved in host adhesion and also play significant role in the modification of some signaling pathway within the host cells. Interaction between different bacterial cell surface proteins and host receptor have been imperative for a better understanding of the mechanism through which Lactobacilli exert their health promoting functions.

Keywords: Lactobacilli, colonization, surface layer proteins, health benefits

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Introduction

Human large intestine harbors a complete microbiota and comprises of heterogeneous group of microorganisms (Fuller, 1989; Backhed et al., 2005). Bacterial density in the human colon is among the highest found in nature, approaching 1012 bacteria/gram faeces (Jason et al., 2005). In healthy individuals stomach and upper small intestine have relatively low number of microorganism as the host suppresses significant bacterial colonization in this part of intestine by a variety of mechanisms including rapid transit times, antimicrobial peptides, proteolytic enzymes, and hostile acidic pH and toxic bile concentration (Duary et al. 2012a; Kumar et al. 2011; Livingston et al., 2010). The lower small intestine is a transition zone between the sparely populated upper gastrointestinal tract and the heavily bacterially populated colon. In the lower ileum, the number of bacteria increases to the level of 106 to 107 organisms per milliliter of the content. However in the colon the bacterial concentration increases dramatically, reaching to a staggering figure of 1011 - 1012 organisms/ml of faeces (Fig. 1). This Gastrointestinal microbiota is considered as the first biological barrier against pathogenic bacteria (Yadav et al. 2013;