dc.contributor.author | Feeney, Shane | |
dc.contributor.author | Ryan, Joseph | |
dc.contributor.author | Kilcoyne, Michelle | |
dc.contributor.author | Joshi, Lokesh | |
dc.contributor.author | Hickey, Rita | |
dc.date.accessioned | 2018-09-20T16:07:49Z | |
dc.date.available | 2018-09-20T16:07:49Z | |
dc.date.issued | 2017-10-27 | |
dc.identifier.citation | Feeney, Shane; Ryan, Joseph; Kilcoyne, Michelle; Joshi, Lokesh; Hickey, Rita (2017). Glycomacropeptide reduces intestinal epithelial cell barrier dysfunction and adhesion of entero-hemorrhagic and entero-pathogenic escherichia coli in vitro. Foods 6 (11), | |
dc.identifier.issn | 2304-8158 | |
dc.identifier.uri | http://hdl.handle.net/10379/11436 | |
dc.description.abstract | In recent years, the potential of glycosylated food components to positively influence health has received considerable attention. Milk is a rich source of biologically active glycoconjugates which are associated with antimicrobial, immunomodulatory, anti-adhesion, anti-inflammatory and prebiotic properties. Glycomacropeptide (GMP) is the C-terminal portion of kappa-casein that is released from whey during cheese-making by the action of chymosin. Many of the biological properties associated with GMP, such as anti-adhesion, have been linked with the carbohydrate portion of the protein. In this study, we investigated the ability of GMP to inhibit the adhesion of a variety of pathogenic Escherichia coli strains to HT-29 and Caco-2 intestinal cell lines, given the importance of E. coli in causing bacterial gastroenteritis. GMP significantly reduced pathogen adhesion, albeit with a high degree of species specificity toward enteropathogenic E. coli (EPEC) strains O125:H32 and O111:H2 and enterohemorrhagic E. coli (EHEC) strain 12900 O157:H7. The anti-adhesive effect resulted from the interaction of GMP with the E. coli cells and was also dependent on GMP concentration. Pre-incubation of intestinal Caco-2 cells with GMP reduced pathogen translocation as represented by a decrease in transepithelial electrical resistance (TEER). Thus, GMP is an effective in-vitro inhibitor of adhesion and epithelial injury caused by E. coli and may have potential as a biofunctional ingredient in foods to improve gastrointestinal health. | |
dc.publisher | MDPI AG | |
dc.relation.ispartof | Foods | |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Ireland | |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/3.0/ie/ | |
dc.subject | escherichia coli | |
dc.subject | adherence | |
dc.subject | enterohemorrhagic | |
dc.subject | enteropathogenic | |
dc.subject | glycomacropeptide | |
dc.subject | milk | |
dc.subject | tight junction permeability | |
dc.subject | natural feed ingredients | |
dc.subject | bovine kappa-casein | |
dc.subject | caco-2 cells | |
dc.subject | bacterial translocation | |
dc.subject | helicobacter-pylori | |
dc.subject | inflammatory response | |
dc.subject | molecular-mechanism | |
dc.subject | alpha-lactalbumin | |
dc.subject | shigella-flexneri | |
dc.title | Glycomacropeptide reduces intestinal epithelial cell barrier dysfunction and adhesion of entero-hemorrhagic and entero-pathogenic escherichia coli in vitro | |
dc.type | Article | |
dc.identifier.doi | 10.3390/foods6110093 | |
dc.local.publishedsource | http://www.mdpi.com/2304-8158/6/11/93/pdf | |
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