文章基本信息

标题：Effect of Fatty Acids on Hydrophobicity of the Cell Membrane of Lactobacillus Species
本地全文：下载
作者：Sharareh Shahbazi ; Leila Nateghi ; Ashot Aghababyan 等
期刊名称：Applied Food Biotechnology
印刷版ISSN：2423-4214
出版年度：2016
卷号：3
期号：3
页码：194-200
语种：English
出版社：National Nutrition and Food Technology Research Institute
其他摘要：Background and Objectives: Probiotic bacteria are able to absorb fatty acids present in the culture medium and convert them into intracellular fatty acids, which may affect the physicochemical properties of probiotics. Subsequently, changing the composition of cellular fatty acids of probiotics improves the electron acceptance capacity of these microorganisms, and results in an increased adhesion to the intestinal mucus. In the present study, the effect of fatty acids on the physicochemical and adhesion properties of Lactobacillus species was investigated. Materials and Methods: Seven fatty acids including palmitic, stearic, α-linolenic, γ-linolenic, oleic, linoleic and arachidonic acids were used for the enrichment of MRS medium. Afterwards, fatty acid content and adhesion property were measured using GC and spectrophotometer, respectively. Results and Conclusion: The results showed that the type of microorganism and fatty acid had a significant effect (p≤0.05) on the adhesion property of probiotics. According to the results, the highest membrane fatty acid content was found for myristic and elaidic acid, and the lowest content for α-linoleic acid. Conflict of interests: The authors declare no conflict of interest.