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. 2019 Jan 29;9:877. doi: 10.1038/s41598-018-37120-6

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© The Author(s) 2019

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Protein composition of Lactobacillus MVs. (A) Gel-Code Blue-stained SDS-PAGE of purified L. acidophilus (LA), L. casei (LC), and L. reuteri (LR). MVs with equal number of MVs loaded. For the sake of clarity the Escherichia coli OMVs that were run in parallel were removed from this image. A complete gel image can be found in the Supplemental Material. (B) Venn diagrams of the identified proteins that are unique or in common between the MVs and pellets of each Lactobacillus species.