Fermented soya bean (tempe) extracts reduce adhesion of enterotoxigenic Escherichia coli to intestinal epithelial cells

Journal of Applied Microbiology

Volumn 106, Issue 3, 2009, Pages 1013-1021

  Roubos Van Den Hil, P J ^a   Nout, M J R ^a   Beumer, R R ^a   Van Der Meulen, J ^a   Zwietering, M H ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Anti diarrhoeal effect; Bioactivity; Caco 2; Enterotoxigenic Escherichia coli; Piglet brush borders cells; Tempe

Indexed keywords

ADHESION; CYTOLOGY; ESCHERICHIA COLI; FERMENTATION; MAMMALS;

ANTI-DIARRHEAL EFFECT; CACO-2; CONTROLLED LABORATORIES; ENTEROTOXIGENIC ESCHERICHIA COLI; FERMENTATION TIME; INTESTINAL EPITHELIAL CELLS; MECHANISM OF ACTION; PIGLET BRUSH BORDER CELL; SOYA BEANS; TEMPE;

CELLS;

PLANT EXTRACT;

ADHESION; BACTERIUM; CYTOLOGY; FERMENTATION; PIG; PLANT EXTRACT; SOYBEAN;

ARTICLE; BACTERIAL STRAIN; BACTERIUM ADHERENCE; CONTROLLED STUDY; DIARRHEA; ENTEROTOXIGENIC ESCHERICHIA COLI; FERMENTATION; HUMAN; HUMAN CELL; INOCULATION; INTESTINE EPITHELIUM CELL; NONHUMAN; RHIZOPUS; SOYBEAN;

ESCHERICHIA COLI; RHIZOPUS MICROSPORUS VAR. MICROSPORUS; SUIDAE;

EID: 60049093237     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2008.04068.x     Document Type: Article

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