Interaction mechanism between surface layer protein and yeast mannan: Insights from multi-spectroscopic and molecular dynamics simulation analyses

被引：11

作者：

Fu, Mengqi ^{[1
]}

Gao, Jie ^{[1
,3
]}

Mao, Kemin ^{[1
]}

Sun, Jilu ^{[1
]}

Sadiq, Faizan Ahmed ^{[2
]}

Sang, Yaxin ^{[1
,3
]}

机构：

[1] Hebei Agr Univ, Collage Food Sci & Technol, Baoding, Peoples R China

[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi, Peoples R China

[3] Hebei Agr Univ, Coll Food Sci & Technol, 2596 Lekai South Rd, Baoding 071000, Peoples R China

来源：

FOOD CHEMISTRY | 2024年 / 433卷

基金：

中国国家自然科学基金;

关键词：

Surface layer protein; Mannan; Interaction mechanism; Fluorescent spectroscopy; Molecular dynamics simulation; BETA-LACTOGLOBULIN; BINDING; DOCKING; COMPLEXES;

D O I：

10.1016/j.foodchem.2023.137352

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Tibet kefir grain (TKG) formation is mainly dependent on the aggregation of lactobacillus and yeasts. The interaction of surface layer protein (SLP) and yeast mannan plays an important role in mediating the coaggregation of Lactobacillus kefiri with Saccharomyces cerevisiae. The interaction mechanism of the two was researched through multispectral spectroscopy, morphology observation and silico approaches. Fluorescence spectra data revealed that mannan was bound to SLP through a spontaneous binding process. The particle size of the binding complex increased as the mannan concentration increased. Synchronous fluorescence spectroscopy and circular dichroism (CD) spectra showed the conformational and microenvironment alteration of SLP treated with mannan. Molecular docking results indicated that hydrophobic interactions played major roles in the formation of SLP-mannan complexes. These findings provide a deeper insight into the interactions of protein and polysaccharide, and this knowledge is valuable in the application of SLP and mannan in co-fermentation systems.

引用

页数：9

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