Catalytic Interactions and Molecular Docking of Bile Salt Hydrolase (BSH) from L. plantarum RYPR1 and Its Prebiotic Utilization

Abstract

Prebiotics are the non-digestible carbohydrate, which passes through the small intestine into unmetabolized form, reaches the large intestine and undergoes fermentation by the colonic bacteria thus; prebiotics stimulate the growth of probiotic bacteria. Further, bile salt hydrolase (BSH) is an enzyme that catalyses the deconjugation of bile salt, so it has enormous potential toward utilizing such capability of Lactobacillus plantarum RYPR1 toward detoxifying through BSH enzyme activity. In the present study, six isolates of Lactobacillus were evaluated for the co-aggregation assay and the isolate Lactobacillus plantarum RYPR1 was further selected for studies of prebiotic utilization, catalytic interactions and molecular docking. The prebiotic utilization ability was assessed by using commercially available prebiotics lactulose, inulin, xylitol, raffinose, and oligofructose P95. The results obtained revealed that RYPR1 is able to utilize these probiotics, maximum with lactulose by showing an increase in viable cell count (7.33 ± 0.02 to 8.18 ± 0.08). In addition, the molecular docking of BSH from Lactobacillus plantarum RYPR1 was performed which revealed the binding energy –4.42 and 7.03 KJ/mol. This proves a considerably good interactions among BSH and its substrates like Taurocholic acid (–4.42 KJ/mol) and Glycocholic acid (–7.03 KJ/mol). These results from this study establishes that Lactobacillus plantarum RYPR1 possesses good probiotic effects so it could be used for such applications. Further, molecular dynamics simulations were used to analyze the dynamic stability of the of modeled protein to stabilize it for further protein ligand docking and it was observed that residues Asn12, Ile8, and Leu6 were interacting among BSH and its substrates, i.e., Taurocholic acid and Lys88 and Asp126 were interacting with Glycocholic acid. These residues were interacting when the docking was carried out with stabilized BSH protein structure, thus, these residues may have a vital role in stabilizing the binding of the ligands with the protein.

Probiotic effect of Pichia pastoris X-33 produced in parboiled rice effluent and YPD medium on broiler chickens

“…Although the study of the cause of these observations was without the objective of our experiment, it could be argued that this effect could be due to the differences in protein expression by this yeast due to pH and medium composition that, as has been already shown, could modify the composition of the yeast’s cell membrane and, thus, its interaction with intestinal cells [ 37 ]. Recent studies used molecular dynamics simulations suggest that components of medium could induce beneficial interaction between the probiotic and target cells [ 38 ]. Choi and Park [ 14 ] demonstrated that the composition of proteins and lipids of Pichia guilliermondii A9 differed when it was grown in a residue of the fermentation of kimchi or in yeast medium.…”

Gut Microbiota Modulation and Its Relationship with Obesity Using Prebiotic Fibers and Probiotics: A Review

“…Nonetheless, there is growing evidence that some dietary substances, especially probiotics and prebiotics can modulate the gut microbiota of the host in a positive way and are therefore considered as important assets in the management of obesity. Various approaches such as omics methods, systems biology and metabolic engineering enable us to understand and optimize the metabolic processes (Yadav et al, 2016a,b). The major objectives of this review are to provide an overview of how prebiotics and probiotics modulate the gut microbiota in context of prevention or treatment of obesity.…”

Transcriptomic response to GABA-producing Lactobacillus plantarum CGMCC 1.2437T induced by L-MSG

“…Due to diverse beneficial bioactivities of health-related GABA, many researchers focused on how to synthesize high levels of GABA [ 7 ]. LAB is a developing field in food, yoghourt, beverage, and dairy food, and LAB have huge potential for GABA production in the food and pharmaceutical industry [ 8 , 9 ]. Lactobacillus plantarum [ 10 , 11 ], L .…”