Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Inhibitory Effect of Lactobacillus plantarum K11 on the Adhesion of Escherichia coli O157 to Caco-2 Cells

  • Lim, Sung-Mee (Department of Food Science and Technology, Tongmyong University) ;
  • Ahn, Dong-Hyun (Department of Food Science and Technology, Pukyong National University) ;
  • Im, Dong-Soon (College of Pharmacy and Research Institute for Drug Development, Pusan National University)
  • Published : 2009.04.30
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Abstract

Inhibitory effect of Escherichia coli O157 adhered to Caco-2 cells by the cells of Lactobacillus plantarum K11 and the cell-free culture supernatant (CFCS) and bacteriocin prepared from this strain was investigated. As the cell counts of viable L. plantarum K11 previously adhered to Caco-2 were increased, the rate of adhesion and adherent cell counts of E. coli O157 was lower. However, because the heated L. plantarum K11 rarely have the adhesion ability to Caco-2, the adhesion rate and adherent cell counts of E. coli O157 were high. In addition, the inhibitory effects of E. coli O157 adhesion by the CFCS and bacteriocin of L. plantarum K11 were dose-dependent manner. Therefore, the inhibition of adhesion of E. coli O157 to Caco-2 may result from the antimicrobial substances such as lactic acid and bacteriocin. Moreover the inhibitory activity of adhesion by the heated bacteriocin for 30 min at 100oC was similar to activity of non-treated bacteriocin, but the activity was disappeared by treatment with protease.

Keywords

References

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