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. 2024 Oct 30;12(12):10148–10163. doi: 10.1002/fsn3.4517

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© 2024 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.

This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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Adhesion index of the Lactobacillus to Caco‐2, mouse colon cancer cells and chicken intestinal epithelial cells. A1: LAB35‐Caco‐2; A2: LAB35 + S‐Caco‐2; A3: LAB69‐Caco‐2; A4: LAB69 + S‐Caco‐2; A5: LG‐Caco‐2; A6: LG + S‐Caco‐2; B1: LAB35‐CT26.WT; B2: LAB35 + S‐CT26.WT; B3: LAB69‐CT26.WT; B4: LAB69 + S‐CT26.WT; B5: LG‐CT26.WT; B6: LG + S‐CT26.WT; C1: LAB35‐CHI‐iCell; C2: LAB35 + S‐CHI‐iCell; C3: LAB69‐CHI‐iCell; C4: LAB69 + S‐CHI‐iCell; C5: LG‐ CHI‐iCell; C6: LG + S‐CHI‐iCell. LAB refers to the adhesion index of lactic acid bacteria alone to the three types of cells; LAB + S represents the adhesion index of lactic acid bacteria + surface proteins to the three types of cells.