Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Surface Characteristics and Adhesive Properties of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59 for Preparation of Probiotics

  • Mo, Eun-Kyoung (Research and Development Center, DBIO Incorporation) ;
  • Lee, Mee-La (Department of Food Science and Biotechnology, Chungnam National University) ;
  • Lee, Sun-Young (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Jae-Cheon (LG Houusehold and Health Care Ltd.) ;
  • Sung, Chang-Keun (Department of Food Science and Biotechnology, Chungnam National University)
  • Published : 2005.08.30
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Abstract

Probiotics are generally excreted within a few days if their ingestion in feces at the same rate as or even more quickly than a transit marker (meaning not clear). Ability of probiotics to adhere to intestine prolongs their persistence in gastrointestinal tract, allowing them to exert healthful effects longer. Hydrophobicities, zeta potentials, Alcian blue-binding capacities, and sedimentation profiles of Pichia farinosa SKM-1, P. anomala SKM-T, and Galactomyces geotrichum SJM-59 were determined to evaluate characteristic properties of cell surfaces responsible for adhesion. Results of intestinal Caco-2 cell line in vitro and murine intestine in vivo studies revealed these strains exhibit adhesive properties regardless of their cell surface hydrophobicity.

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References

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