Effects of Ilisha elongata protein, soy protein and whey protein on growth characteristics and adhesion of probiotics

Guoyan Liu; Meng Chu; Shiying Nie; Xin Xu; Jiaoyan Ren

doi:10.1016/j.crfs.2022.10.024

Effects of Ilisha elongata protein, soy protein and whey protein on growth characteristics and adhesion of probiotics

Curr Res Food Sci. 2022 Nov 4:5:2125-2134. doi: 10.1016/j.crfs.2022.10.024. eCollection 2022.

Authors

Guoyan Liu¹, Meng Chu¹, Shiying Nie², Xin Xu¹, Jiaoyan Ren²

Affiliations

¹ College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, China.
² School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.

Abstract

The effects of different food source proteins on the growth characteristics and intestinal adhesion of Lactobacillus plantarum 45 (LP45) were investigated by adding Ilisha elongata protein, soy protein and whey protein to the probiotic bacteria in vitro and using a probiotic adhesion model based on mouse intestinal tissues. Ilisha elongata protein and soy protein significantly reduced the growth time of LP45 and increased the total number of colonies fermented by LP45; whey protein only reduced the growth time of LP45; the effect of the three food source proteins on the acid production capacity of LP45 was small. These showed that the three food-derived proteins promoted the proliferation and adhesion of probiotics in the intestine, which were beneficial to the active role of intestinal probiotics and improved the intestinal microenvironment.

Keywords: Adhesion; Ilisha elongata proteins; Lactobacillus plantarum 45; Proliferation; Soy proteins; Whey proteins.