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中国精品科技期刊2020
副干酪乳杆菌M5-L抑制宋内志贺氏菌黏附作用影响因素的研究[J]. 食品工业科技, 2012, (24): 99-102. DOI: 10.13386/j.issn1002-0306.2012.24.002
引用本文: 副干酪乳杆菌M5-L抑制宋内志贺氏菌黏附作用影响因素的研究[J]. 食品工业科技, 2012, (24): 99-102. DOI: 10.13386/j.issn1002-0306.2012.24.002
Factors invovled in L. paracasei subp. paracasei M5-L inhibition of the Shigella sonnei adhesion[J]. Science and Technology of Food Industry, 2012, (24): 99-102. DOI: 10.13386/j.issn1002-0306.2012.24.002
Citation: Factors invovled in L. paracasei subp. paracasei M5-L inhibition of the Shigella sonnei adhesion[J]. Science and Technology of Food Industry, 2012, (24): 99-102. DOI: 10.13386/j.issn1002-0306.2012.24.002

副干酪乳杆菌M5-L抑制宋内志贺氏菌黏附作用影响因素的研究

Factors invovled in L. paracasei subp. paracasei M5-L inhibition of the Shigella sonnei adhesion

  • 摘要: 研究副干酪乳杆菌M5-L抑制宋内志贺氏菌(S.sonnei)对HT-29细胞黏附的作用及其影响抑制黏附作用的表面分子分析。结果表明M5-L能够显著的抑制S.sonnei的黏附作用,在排除、竞争和取代黏附实验中,抑制率分别为55%、33%和30%,差异显著(p<0.05),高碘酸钠处理后,M5-L的抑制黏附作用没有变化,表明碳水化合物并没有参与到黏附抑制过程中。而经过5mol/L LiCl处理后,M5-L的抑制黏附作用下降,说明S-层蛋白参与了M5-L抑制S.sonnei对HT-29细胞的黏附作用。此外,M5-L的S-层蛋白能够显著抑制S.sonnei的黏附作用。 

     

    Abstract: L.paracasei subp. paracasei M5-L inhibition of Shigella sonnei adhesion to HT-29 cells and the type of molecules in the M5-L cells surface which effecting the inhibition of S.sonnei were investigated. In exclusion, competition and displacement assays, L.paracasei subp. paracasei M5-L exhibited significant inhibitory activity (p <0.05) , preventing 55% , 33% and 30% of the S.sonnei cells from adhering to HT-29 cell respectively.Treatment with metaperiodate on the M5-L did not affect the inhibitory activity , which showed that the carbohydrates did not involved in the inhibition adherence. When the M5-L treated with 5mol/L LiCl , the inhibition activity was decreased significantly, which indicated the S-layer protein was the important molecules in the inhibition activity. In addition, the S -layer proteins exhibited strongly inhibitory effects on the S.sonnei adherence to HT-29 cells.

     

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