The impact of glycated pea proteins on bacterial adhesion

Adhesion is one of the bacterial strategies indispensable for colonization of the small intestine. Food components reaching the small intestine, are not only digested and absorbed there, but may also influence the microorganisms colonizing the mentioned region. In this way, nutrients, particularly the ones the enzymatic degradation of which is hindered, acquire the ability to modify the adhesive potential of the autochthonic microorganisms. The glycated food proteins are noteworthy here for they often undergo relevant structural and functional alterations. Such proteins tend to display a lowered susceptibility to enzymatic degradation and thus may act as modulators of both metabolic activity and adhesive potential of bacteria adhered to the intestinal cells. For that reason, this study aimed at establishing the impact of the glycated pea proteins on adhesion of the bacteria from the genera: Lactobacillus, Enterococcus, and Escherichia, which are typical for the human small intestine.