@article{fdi:010055981,
  title = {{L}actobacillaceae and cell adhesion : genomic and functional screening},
  author = {{T}urpin, {W}illiams and {H}umblot, {C}hrist{\`e}le and {N}oordine, {M}. {L}. and {T}homas, {M}. and {G}uyot, {J}ean-{P}ierre},
  editor = {},
  language = {{ENG}},
  abstract = {{T}he analysis of collections of lactic acid bacteria ({LAB}) from traditional fermented plant foods in tropical countries may enable the detection of {LAB} with interesting properties. {B}inding capacity is often the main criterion used to investigate the probiotic characteristics of bacteria. {I}n this study, we focused on a collection of 163 {L}actobacillaceace comprising 156 bacteria isolated from traditional amylaceous fermented foods and seven strains taken from a collection and used as controls. {T}he collection had a series of analyses to assess binding potential for the selection of new probiotic candidates. {T}he presence/absence of 14 genes involved in binding to the gastrointestinal tract was assessed. {T}his enabled the detection of all the housekeeping genes (ef-{T}u, eno, gap, gro{E}l and srt{A}) in the entire collection, of some of the other genes (apf, cnb, fpb{A}, map{A}, mub) in 86% to 100% of {LAB}, and of the other genes (cbs{A}, gtf, msa, slp{A}) in 0% to 8% of {LAB}. {M}ost of the bacteria isolated from traditional fermented foods exhibited a genetic profile favorable for their binding to the gastrointestinal tract. {W}e selected 30 strains with different genetic profiles to test their binding ability to non-mucus ({HT}29) and mucus secreting ({HT}29-{MTX}) cell lines as well as their ability to degrade mucus. {A}ssays on both lines revealed high variability in binding properties among the {LAB}, depending on the cell model used. {F}inally, we investigated if their binding ability was linked to tighter cross-talk between bacteria and eukaryotic cells by measuring the expression of bacterial genes and of the eukaryotic {MUC}2 gene. {R}esults showed that wild {LAB} from tropical amylaceous fermented food had a much higher binding capacity than the two {LAB} currently known to be probiotics. {H}owever their adhesion was not linked to any particular genetic equipment.},
  keywords = {},
  booktitle = {},
  journal = {{P}los {O}ne},
  volume = {7},
  numero = {5},
  pages = {e38034},
  ISSN = {1932-6203},
  year = {2012},
  DOI = {10.1371/journal.pone.0038034},
  URL = {https://www.documentation.ird.fr/hor/fdi:010055981},
}