Mechanism study on enhanced emulsifying properties of phosvitin and calcium-binding capacity of its phosphopeptides by lactic acid bacteria fermentation

ABSTRACT The endolysin Lyb5, from Lactobacillus fermentum temperate bacteriophage φPYB5, showed a broad lytic spectrum against Gram-positive as well as Gram-negative bacteria. Sequence analysis revealed that the C terminus of the endolysin Lyb5 (Ly5C) contained three putative lysin motif (LysM) repeat regions, implying that Ly5C was involved in bacterial cell wall binding. To investigate the potential of Ly5C for surface display, green fluorescent protein (GFP) was fused to Ly5C at its N or C terminus and the resulting fusion proteins were expressed in Escherichia coli. After being mixed with various cells in vitro, GFP was successfully displayed on the surfaces of Lactococcus lactis, Lactobacillus casei, Lb. brevis, Lb. plantarum, Lb. fermentum, Lb. delbrueckii, Lb. helveticus, and Streptococcus thermophilus cells. Increases in the fluorescence intensities of chemically pretreated L. lactis and Lb. casei cells compared to those of nonpretreated cells suggested that the peptidoglycan was the binding ligand for Ly5C. Moreover, the pH and concentration of sodium chloride were optimized to enhance the binding capacity of GFP-Ly5C, and high-intensity fluorescence of cells was observed under optimal conditions. All results suggested that Ly5C was a novel anchor for constructing a surface display system for lactic acid bacteria (LAB). To demonstrate the applicability of the Ly5C-mediated surface display system, β-galactosidase (β-Gal) from Paenibacillus sp. strain K1, replacing GFP, was functionally displayed on the surfaces of LAB cells via Ly5C. The success in surface display of GFP and β-Gal opened up the feasibility of employing the cell wall anchor of bacteriophage endolysin for surface display in LAB.

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Aflatoxin B1 Binding Capacity of Autochthonous Strains of Lactic Acid Bacteria

Journal of Food Protection ◽

10.4315/0362-028x-72.1.189 ◽

2009 ◽

Vol 72 (1) ◽

pp. 189-192 ◽

Cited By ~ 45

Author(s):

MOHAMMAD R. FAZELI ◽

M. HAJIMOHAMMADALI ◽

AZAMOSSADAT MOSHKANI ◽

NASRIN SAMADI ◽

HOSSEIN JAMALIFAR ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Aflatoxin B1 ◽

High Performance ◽

Detrimental Effect ◽

Binding Capacity ◽

Toxin Complex ◽

The Media ◽

The Stability ◽

Strain Dependent

Some foods are prone to contamination with aflatoxins, with detrimental effect on human health. Lactic acid bacteria have been reported to bind aflatoxins and remove them from foods and feeds. Reduction of aflatoxin B1 (AFB1) from the liquid media by the autochthonous lactic acid bacteria (Lactobacillus casei, Lactobacillus plantarum, and Lactobacillus fermentum) isolated from traditional Iranian sourdough and dairy products is reported in the current study. The effect of incubation time on the binding capacity of the strains to AFB1 was also investigated. Duplicates of individual bacteria with population equivalent to 2 × 1010 CFU/ml were incubated in the presence of AFB1 at 37°C for a period of 72 h, and the amounts of unbound AFB1 were quantitated by reverse-phase high-performance liquid chromatography. All the strains were capable of removal of AFB1, and the reduction of AFB1 ranged from 25 to 61% throughout the incubation period. Removal of AFB1 was a rapid process, with approximately 61 and 56% of the toxin taken instantly by L. fermentum and L. plantarum, respectively. Binding was of a reversible nature, and some of the bound AFB1 was released into the media by the repeated centrifugation and resuspension of the cell pellets. The stability of the bacteria–toxin complex was strain dependent, and L. casei was a stronger binder of AFB1 compared with the other bacteria. No toxin release was observed after 24 h. These findings tend to suggest that certain novel probiotic bacteria with high aflatoxin binding capacity could be selected for detoxification of foods.

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Role of polysaccharide conjugation in physicochemical and emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides

Food & Function ◽

10.1039/c8fo02464b ◽

2019 ◽

Vol 10 (4) ◽

pp. 1808-1815 ◽

Cited By ~ 9

Author(s):

Yanchun Cui ◽

Xiang Li ◽

Mei Lu ◽

Xuebo Liu ◽

Xiang Duan

Keyword(s):

Calcium Binding ◽

Binding Capacity ◽

Emulsifying Properties

Glycosylation with pectin simultaneously improved the emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides.

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Aflatoxin B1 and Sterigmatocystin Binding Potential of Non-Lactobacillus LAB Strains

Toxins ◽

10.3390/toxins12120799 ◽

2020 ◽

Vol 12 (12) ◽

pp. 799

Author(s):

Ildikó Bata-Vidács ◽

Judit Kosztik ◽

Mária Mörtl ◽

András Székács ◽

József Kukolya

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Aflatoxin B1 ◽

Binding Capacity ◽

Binding Potential ◽

Binding Properties ◽

First Report ◽

Average Value ◽

Binding Percentage ◽

Mrs Broth

Research on the ability of lactic acid bacteria (LAB) to bind aflatoxin B1 (AFB1) has mostly been focusing on lactobacilli and bifidobacteria. In this study, the AFB1 binding capacities of 20 Enterococcus strains belonging to E. casseliflavus, E. faecalis, E. faecium, E. hirae, E. lactis, and E. mundtii, 24 Pediococcus strains belonging to species P. acidilactici, P. lolii, P. pentosaceus, and P. stilesii, one strain of Lactococcus formosensis and L.garviae, and 3 strains of Weissella soli were investigated in MRS broth at 37 °C at 0.2 µg/mL mycotoxin concentration. According to our results, among non-lactobacilli LAB, the genera with the best AFB1 binding abilities were genus Pediococcus, with a maximum binding percentage of 7.6% by P. acidilactici OR83, followed by genus Lactococcus. For AFB1 bio-detoxification purposes, beside lactobacilli, pediococci can also be chosen, but it is important to select a strain with better binding properties than the average value of its genus. Five Pediococcus strains have been selected to compare their sterigmatocystin (ST) binding abilities to AFB1 binding, and a 2–3-fold difference was obtained similar to previous findings for lactobacilli. The best strain was P. acidilactici OR83 with 18% ST binding capacity. This is the first report on ST binding capabilities of non-Lactobacillus LAB strains.

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Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk

Food Chemistry ◽

10.1016/j.foodchem.2020.128163 ◽

2021 ◽

Vol 341 ◽

pp. 128163

Author(s):

Liangjie Tian ◽

Shuting Hu ◽

Jie Jia ◽

Wen Tan ◽

Lu Yang ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Egg Yolk ◽

Emulsifying Properties ◽

Short Term

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Fermentation profile, cholesterol-reducing properties and chemopreventive potential of β-glucans from Levilactobacillus brevis and Pediococcus claussenii – a comparative study with β-glucans from different sources

Food & Function ◽

10.1039/d1fo02175c ◽

2021 ◽

Author(s):

W. Schlörmann ◽

J. A. Bockwoldt ◽

M. F. Mayr ◽

S. Lorkowski ◽

C. Dawczynski ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Comparative Study ◽

Binding Capacity ◽

Fermentation Profile ◽

Different Sources ◽

Reducing Properties ◽

Cholesterol Binding

β-glucans from the lactic acid bacteria L. brevis and P. claussenii as well as β-glucans from oat, barley, yeast, and curdlan were analyzed regarding their cholesterol-binding capacity, fermentation profile, and chemopreventive potential.

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