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Cell Adhesion in Plants01:14

Cell Adhesion in Plants

Plants have rigid cell walls that are made up of cell wall polysaccharides that mediate cell-cell adhesion. The primary cell walls of plants consist of two independent and interacting polysaccharide networks: a pectin matrix that embeds the second network comprising cellulose and hemicelluloses.
Pectins are complex heteropolymers mainly composed of negatively-charged α-D-glucopyranosyl uronic acid and some neutral glycosyl residues such as α-L-rhamnopyranose, α-L-arabinofuranose, and...

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Related Experiment Video

Updated: May 21, 2026

In Vitro Assay of Bacterial Adhesion onto Mammalian Epithelial Cells
05:57

In Vitro Assay of Bacterial Adhesion onto Mammalian Epithelial Cells

Published on: May 16, 2011

Lactobacillaceae and cell adhesion: genomic and functional screening.

Williams Turpin1, Christèle Humblot, Marie-Louise Noordine

  • 1IRD, UMR Nutripass, IRD/Montpellier2/Montpellier1, Montpellier, France.

Plos One
|June 8, 2012
PubMed
Summary

Wild lactic acid bacteria (LAB) from tropical fermented foods show superior gastrointestinal binding potential compared to known probiotics. Genetic analysis revealed favorable profiles for adhesion, though specific gene equipment did not directly correlate with binding ability.

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Area of Science:

  • Microbiology
  • Food Science
  • Probiotics Research

Background:

  • Lactic acid bacteria (LAB) from fermented foods are potential sources of novel probiotics.
  • Bacterial binding capacity is a key criterion for evaluating probiotic characteristics.
  • Tropical fermented plant foods represent an underexplored reservoir of diverse LAB.

Purpose of the Study:

  • To analyze the genetic profiles of LAB from tropical fermented foods for probiotic potential.
  • To assess the binding capabilities of selected LAB strains to gastrointestinal cell models.
  • To investigate the relationship between LAB adhesion, mucus interaction, and gene expression.

Main Methods:

  • Screening of 163 Lactobacillaceae strains, primarily from traditional amylaceous fermented foods.
  • Assessment of 14 genes involved in bacterial binding to the gastrointestinal tract.
  • In vitro testing of 30 selected LAB strains for adhesion to HT29 and HT29-MTX cell lines.
  • Evaluation of mucus degradation and measurement of bacterial and MUC2 gene expression.

Main Results:

  • Most LAB isolates possessed genetic profiles conducive to gastrointestinal tract binding.
  • Significant variability in binding properties was observed among LAB strains and cell models.
  • Wild LAB from tropical fermented foods demonstrated higher binding capacity than known probiotics.
  • Adhesion ability was not directly correlated with specific genetic markers identified in the study.

Conclusions:

  • Traditional fermented foods in tropical regions harbor LAB with significant probiotic potential, particularly in adhesion.
  • The high binding capacity of these wild LAB warrants further investigation for functional probiotic applications.
  • Further research is needed to elucidate the precise mechanisms underlying the superior adhesion of these novel LAB strains.