Unknown,Transcriptomics,Genomics,Proteomics

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Lactobacillus reuteri ATCC 55730: Before vs after exposure to 0.5% bile.


ABSTRACT: Transcriptional profiling of Lactobacillus reuteri ATCC 55730 mid-log cultures before vs after exposure to 0.5% bovine bile (oxgall). Two sets of array experiments were performed. One set compared the expression profiles of L. reuteri ATCC 55730 cells before bile exposure vs cells that had been exposed to 0.5% bile for 15 minutes (bile shock). The other set compared the expression profiles of L. reuteri ATCC 55730 cells before bile exposure vs cells that had begun growing again in the presence of 0.5% bile (bile adaptation). Two sets of two condition experiments: Set one: before bile treatment and 15 minutes after bile treatment. Biological replicates: 5 untreated and 5 treated, independently grown and collected. Two replicates per biological replicate (dye-swap). Set two: before bile treatment and after the resumption of growth in the presence of bile. Biological replicates: 5 untreated and 5 treated, independently grown and collected. Two replicates per biological replicate (dye-swap).

ORGANISM(S): Lactobacillus reuteri

SUBMITTER: Robert Britton 

PROVIDER: E-GEOD-10155 | biostudies-arrayexpress |

REPOSITORIES: biostudies-arrayexpress

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Publications

Genomic and genetic characterization of the bile stress response of probiotic Lactobacillus reuteri ATCC 55730.

Whitehead Kristi K   Versalovic James J   Roos Stefan S   Britton Robert A RA  

Applied and environmental microbiology 20080201 6


Probiotic bacteria encounter various stresses after ingestion by the host, including exposure to the low pH in the stomach and bile in the small intestine. The probiotic microorganism Lactobacillus reuteri ATCC 55730 has previously been shown to survive in the human small intestine. To address how L. reuteri can resist bile stress, we performed microarray experiments to determine gene expression changes that occur when the organism is exposed to physiological concentrations of bile. A wide varie  ...[more]

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