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Paper Information

Journal:   APPLIED FOOD BIOTECHNOLOGY   2016 , Volume 3 , Number 3; Page(s) 194 To 200.
 
Paper: 

EFFECT OF FATTY ACIDS ON HYDROPHOBICITY OF THE CELL MEMBRANE OF LACTOBACILLUS SPECIES

 
 
Author(s):  SHAHBAZI SHARAREH*, NATEGHI LEILA, AGHABABYAN ASHOT
 
* ARMENIAN NATIONAL AGRARIAN YEREVAN UNIVERSITY, ARMENIA, TERYAN 74
 
Abstract: 

Background and Objectives: Probiotic bacteria are able to absorb fatty acids present in the culture medium and convert them into intracellular fatty acids, which may affect the physicochemical properties of probiotics. Subsequently, changing the composition of cellular fatty acids of probiotics improves the electron acceptance capacity of these microorganisms, and results in an increased adhesion to the intestinal mucus. In the present study, the effect of fatty acids on the physicochemical and adhesion properties of Lactobacillus species was investigated.
Materials and Methods: Seven fatty acids including palmitic, stearic,
a-linolenic, g-linolenic, oleic, linoleic and arachidonic acids were used for the enrichment of MRS medium. Afterwards, fatty acid content and adhesion property were measured using GC and spectrophotometer, respectively.
Results and Conclusion: The results showed that the type of microorganism and fatty acid had a significant effect (p≤0.05) on the adhesion property of probiotics. According to the results, the highest membrane fatty acid content was found for myristic and elaidic acid, and the lowest content for
a-linoleic acid.

 
Keyword(s): ADHESION PROPERTY, FATTY ACIDS, GAS CHROMATOGRAPHY HYDROPHOBICITY, PROBIOTIC
 
 
References: 
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Citations: 
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APA: Copy

SHAHBAZI, S., & NATEGHI, L., & AGHABABYAN, A. (2016). EFFECT OF FATTY ACIDS ON HYDROPHOBICITY OF THE CELL MEMBRANE OF LACTOBACILLUS SPECIES. APPLIED FOOD BIOTECHNOLOGY, 3(3), 194-200. https://www.sid.ir/en/journal/ViewPaper.aspx?id=511234



Vancouver: Copy

SHAHBAZI SHARAREH, NATEGHI LEILA, AGHABABYAN ASHOT. EFFECT OF FATTY ACIDS ON HYDROPHOBICITY OF THE CELL MEMBRANE OF LACTOBACILLUS SPECIES. APPLIED FOOD BIOTECHNOLOGY. 2016 [cited 2021August02];3(3):194-200. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=511234



IEEE: Copy

SHAHBAZI, S., NATEGHI, L., AGHABABYAN, A., 2016. EFFECT OF FATTY ACIDS ON HYDROPHOBICITY OF THE CELL MEMBRANE OF LACTOBACILLUS SPECIES. APPLIED FOOD BIOTECHNOLOGY, [online] 3(3), pp.194-200. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=511234.



 
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