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dc.contributor.authorFeeney, Shane
dc.contributor.authorRyan, Joseph
dc.contributor.authorKilcoyne, Michelle
dc.contributor.authorJoshi, Lokesh
dc.contributor.authorHickey, Rita
dc.date.accessioned2018-09-20T16:07:49Z
dc.date.available2018-09-20T16:07:49Z
dc.date.issued2017-10-27
dc.identifier.citationFeeney, 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.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10379/11436
dc.description.abstractIn 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.publisherMDPI AG
dc.relation.ispartofFoods
dc.subjectescherichia coli
dc.subjectadherence
dc.subjectenterohemorrhagic
dc.subjectenteropathogenic
dc.subjectglycomacropeptide
dc.subjectmilk
dc.subjecttight junction permeability
dc.subjectnatural feed ingredients
dc.subjectbovine kappa-casein
dc.subjectcaco-2 cells
dc.subjectbacterial translocation
dc.subjecthelicobacter-pylori
dc.subjectinflammatory response
dc.subjectmolecular-mechanism
dc.subjectalpha-lactalbumin
dc.subjectshigella-flexneri
dc.titleGlycomacropeptide reduces intestinal epithelial cell barrier dysfunction and adhesion of entero-hemorrhagic and entero-pathogenic escherichia coli in vitro
dc.typeArticle
dc.identifier.doi10.3390/foods6110093
dc.local.publishedsourcehttp://www.mdpi.com/2304-8158/6/11/93/pdf
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