Jump to main content
Jump to site search


Exopolysaccharides (EPSs) obtained from green olive brines could reduce the adhesion of enterotoxigenic E. coli (ETEC) K88 to porcine intestinal epithelial cells.

Abstract

This study aims to explore biological functions against enterotoxigenic E. coli (ETEC) K88 of the isolated exopolysaccharides (EPSs) produced during the industrial fermentation of olives. Exopolysaccharides were isolated from five industrial fermenters. Analysis of their monosaccharide composition by GLC revealed that the main components were glucose (27%-50%) and galactose (23%-33%) followed by rhamnose (4-23%) and arabinose (6-17%). The 1H NMR spectrum showed a very similar profile between samples, and a more in-depth analysis revealed the presence of an -pyranose in the form of -D-Glcp-(1) and two different -furanoses, with chemicals shifts values, suggesting the presence of -D-Glcf and -D-Galf. Miniaturized in vitro tests demonstrated the ability of EPS samples to attach specifically to ETEC K88 (P <0.05) with variable intensity. The competition test, was not able to show ability to block the ETEC K88 adhesion to IPEC-J2 cells, however in the displacement test, all EPS samples were shown to effectively remove the pathogen once attached to the cells (P <0.01). These results suggest that the EPSs produced during the fermentation of table green olives could be able to interfere with the attachment of opportunistic pathogens to the intestinal epithelial cells. This would open the possibility for novel functional properties for this traditional Mediterranean fermented food and for the isolated EPSs as candidates for nutraceutics to be used in human and/or animal diets in the prevention and treatment of ETEC diarrhoea.

Back to tab navigation

Supplementary files

Publication details

The article was received on 11 Apr 2018, accepted on 11 Jun 2018 and first published on 12 Jun 2018


Article type: Paper
DOI: 10.1039/C8FO00690C
Citation: Food Funct., 2018, Accepted Manuscript
  •   Request permissions

    Exopolysaccharides (EPSs) obtained from green olive brines could reduce the adhesion of enterotoxigenic E. coli (ETEC) K88 to porcine intestinal epithelial cells.

    Y. Zhu, G. González-Ortiz, R. Jiménez-Díaz, M. Pérez-Trujillo, T. Parella, P. López-Colom and S. M. Martín Orúe, Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C8FO00690C

Search articles by author

Spotlight

Advertisements