Impact of phenolic-rich feijoa (Acca sellowiana 'Kakariki') peel extract on the mucin-adhesive properties of selected probiotic strains

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Bioscience Pub Date : 2025-05-01 Epub Date: 2025-03-07 DOI:10.1016/j.fbio.2025.106320

Li Ying Jessie Lau , Kang Huang , Siew Young Quek

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Abstract

This study examines the impact of phenolic-rich Acca sellowiana 'Kakariki' peel (KKPL) extract on the mucin-adhesive properties of Limosilactobacillus reuteri DPC16, compared to the commercial strain Lacticaseibacillus paracasei 21712. The study characterized the cell surface properties, adhesion ability, and pathogen-interference interactions of these lactic acid bacteria on porcine gastric mucin in vitro. Results showed that L. reuteri DPC16 exhibited significantly higher hydrophobicity (56.94%), auto-aggregation (60.59%), and co-aggregation with pathogens (58.62%) in the presence of KKPL extract, as confirmed by scanning electron microscopy (SEM). KKPL extract significantly enhanced (p < 0.05) Lactobacillus’ adhesion to porcine mucin. Moreover, L. reuteri DPC16 demonstrated stronger competitive inhibition, reducing Bacillus cereus and Escherichia coli colonization by 74.30% and 65.80%, respectively.

The phenolic compounds in KKPL extract appeared to modulate probiotic surface properties, enhancing adhesion and competitive exclusion of pathogens at epithelial cell receptors. CLSM further confirmed increased mucosal adhesion, showing denser and more extensive Lactobacillus attachment in the presence of phenolic compounds. These findings highlight KKPL extract as a potential natural enhancer of probiotic efficacy, with potential applications in gastrointestinal health and probiotic formulations.

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富酚飞槐果皮提取物对益生菌黏附特性的影响

本研究考察了富含酚的黄豆“Kakariki”皮（KKPL）提取物对罗伊氏乳酸杆菌DPC16黏附特性的影响，并与商业菌株副干酪乳杆菌21712进行了比较。研究了这些乳酸菌对猪胃粘蛋白的细胞表面特性、粘附能力和病原体干扰作用。扫描电镜（SEM）结果表明，在KKPL提取物的作用下，罗伊氏乳杆菌DPC16具有较高的疏水性（56.94%）、自聚集性（60.59%）和与病原菌共聚集性（58.62%）。KKPL提取物显著增强(p <；0.05)乳酸菌对猪粘蛋白的粘附。罗伊氏乳杆菌DPC16对蜡样芽孢杆菌和大肠杆菌的定殖率分别降低74.30%和65.80%，具有较强的竞争抑制作用。KKPL提取物中的酚类化合物似乎可以调节益生菌的表面特性，增强病原体在上皮细胞受体上的粘附和竞争排斥。CLSM进一步证实了粘膜粘附的增加，在酚类化合物存在时，乳酸菌的附着更密集、更广泛。这些发现强调了KKPL提取物作为益生菌功效的潜在天然增强剂，在胃肠道健康和益生菌配方方面具有潜在的应用前景。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.