Naturally occurring 2-substituted (1-3)-B-D-glucan producing Lactobacillus suebicus and Pediococcus parvulus strains with potential utility in the production of functional foods

GAIZKA GARAI-IBABE; MARÍA TERESA DUEÑAS; ANA IRASTORZA; ELENA SIERRA FILARDI; MARÍA LAURA WERNING,; PALOMA LÓPEZ; ANGEL CORBÍ; PILAR FERNÁNDEZ DE PALENCIA

BIORESOURCE TECHNOLOGY

ELSEVIER SCI LTD

Año: 2010 p. 9254 - 9263

0960-8524

Abstract We have isolated three lactic acid bacteria (Lactobacillus suebicus CUPV221, Pediococcus parvulus CUPV1 and P. parvulus CUPV22) that produced high levels of 2-substituted (1,3)-b-D-glucans which increased the viscosity of the growth media. The (1,3)-b-D-glucan consisted of two main molecular species, with masses of approximately 107 and 104 Da, whose proportions varied among the strains. The three strains survived exposure to saliva and simulated gastric conditions at pH 5, with P. parvulus CUPV22 surviving at pH 3.1, and L. suebicus CUPV221 surviving at pH 1.8. All strains were resistant to pancreatin and bile salts. P. parvulus CUPV22 exhibited the highest adhesion (10.5%) to Caco-2 cells, which decreased to 1.2% after washing the cells. Finally, P. parvulus CUPV22 and L. suebicus CUPV221 induced the production of inflammation-related cytokines by polarized macrophages, and interestingly, L. suebicus stimulated the production of cytokine IL-10. These results indicate that the three strains have potential utility for the production of functional foods