Pili of Lactobacillus rhamnosus GG mediate interaction with β-lactoglobulin

Guérin, Justine; Bacharouche, Jalal; Burgain, Jennifer; Lebeer, Sarah; Francius, Grégory; Borges, Frédéric; Scher, Joeel; Gaiani, Claire

doi:10.1016/j.foodhyd.2016.02.016

Cited by 23 publications

(45 citation statements)

References 35 publications

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“…For example, the non-SpaCBA piliated L. rhamnosus LC705, which is genetically similar to L. rhamnosus GG, shows decreased adherence to intestinal mucus in the comparative study [29]. More recently, the key role of L. rhamnosus GG pili in interaction with β-lactoglobulin has also been demonstrated [47]. Similar to SpaCBA, the SpaFED operon encodes the pilus backbone (SpaD), the pilus tip (SpaF) and the base (SpaE) pilins, as well as a putative sortase enzyme (SrtC2) required for pilus assembly (Figure 3A).…”

Section: Pili In L Rhamnosus Ggmentioning

confidence: 96%

Pili in Probiotic Bacteria

Krishnan¹,

Chaurasia²,

Kant³

2016

Probiotics and Prebiotics in Human Nutrition and Health

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The ability to adhere to intestinal epithelial tissue and mucosal surfaces is a key criterion in selecting probiotics. Adhesion is considered to be a prerequisite for successful colonization and survival in the gastrointestinal tract to provide persistent beneficial effects to the host. Bacteria express a multitude of surface components that mediate adherence. Pili or fimbriae are surface adhesive components implicated in initiating bacterial adhesion and mediating interaction with the host. These nonflagellar proteinaceous fiber appendages were identified and explored over several decades in pathogenic bacteria, and many distinct types are known. However, the presence of pili in probiotics and/or commensalic bacteria has only recently been recognized. Thus knowledge about pili in probiotics is relatively limited, but structural and functional data have begun to emerge. Availability of these data in the future would enable us to understand the pilimediated adhesion strategies of probiotics. This knowledge could be utilized to develop antiadhesion-based therapies against bacterial infections as well as probiotic designs for beneficial effects. This chapter will briefly summarize the current knowledge of pili in probiotics with emphasis on members of lactobacilli and bifidobacteria.

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Section: Pili In L Rhamnosus Ggmentioning

confidence: 96%

Pili in Probiotic Bacteria

Krishnan¹,

Chaurasia²,

Kant³

2016

Probiotics and Prebiotics in Human Nutrition and Health

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“…With this approach, the colloidal probe technique (section 4.3) was used to measure the adhesion between a BSA-coated probe and lysozyme or dextran deposited on a substrate (Singh et al, 2015;Xu & Logan, 2005) or between a BSA-coated probe and different ultrafiltration membranes (Richard Bowen, Hilal, Lovitt, & Wright, 1999). Colloidal probes coated with milk proteins, milk fat globule membrane fragments or mucin have allowed significant advances in quantifying their adhesion onto probiotic bacteria surfaces (Burgain et al, 2015(Burgain et al, , 2014aGomand et al, 2019;Guerin et al, 2016) or on cell surfaces (Guerin et al, 2018). These various studies by the LIBio (Nancy, France) has gone into the detail of evaluating adhesion between milk protein or milk fat globule membrane and various motifs of the bacterial surface such as pili or exopolysaccharide.…”

Section: Adhesionmentioning

confidence: 99%

“…The extension of polysaccharides is better described by the freely jointed chain (FJC) model and derivatives (Marszalek & Dufrêne, 2012), where the polymer is modeled as a series of Kuhn segments with length l k (l k = 2 l p ) and stiffness k s , for a contour length L c as in the WLC model. When putting AFM colloidal probes grafted with milk proteins in contact with L. rhamnosus GG, applying the WLC and FJC models sequentially helps identify cell-wall glycoproteins as the type of molecules responsible for adhesion (Burgain et al, 2014a;Guerin et al, 2016). When using lectin-grafted AFM probes, targeting sugar units of, e.g., bacterial polysaccharides, the FJC model is used to infer structural information (Francius et al, 2008;Guyomarc'h et al, in preparation - Fig.…”

Section: Polymer Extensionmentioning

confidence: 99%

“…Finally, the approach has proven useful to stretch bacterial pili. The bacteria may be grafted onto the AFM tip, pushed against mica and retracted (Touhami, Jericho, Boyd, & Beveridge, 2006) or immobilized onto substrates and challenged with protein-coated AFM probes to investigate adhesion mechanisms between pili of L. rhamnosus and whey proteins (Burgain et al, 2015(Burgain et al, , 2014aGuerin et al, 2016).…”

Section: Polymer Extensionmentioning

confidence: 99%

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Atomic force microscopy of food assembly: Structural and mechanical insights at the nanoscale and potential opportunities from other fields

Obeid

Guyomarc’H

2020

Food Bioscience

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“…Bacteria have also been shown to be able to adhere to food components, especially to meat (Firstenberg-Eden, 1981; Piette and Idziak, 1989) and more recently to dairy components (Burgain et al, 2014a; Guerin et al, 2016; Gomand et al, 2018). Bacterial adhesive interactions to food components can compete with bacterial adhesion to the host (Sun and Wu, 2017).…”

Section: Introductionmentioning

confidence: 99%

Adhesive Interactions Between Lactic Acid Bacteria and β-Lactoglobulin: Specificity and Impact on Bacterial Location in Whey Protein Isolate

et al. 2019

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In the last decade, there has been an increasing interest in the potential health effects associated with the consumption of lactic acid bacteria (LAB) in foods. Some of these bacteria such as Lactobacillus rhamnosus GG (LGG) are known to adhere to milk components, which may impact their distribution and protection within dairy matrices and therefore is likely to modulate the efficiency of their delivery. However, the adhesive behavior of most LAB, as well as its effect on food structuration and on the final bacterial distribution within the food matrix remain very poorly studied. Using a recently developed high-throughput approach, we have screened a collection of 73 LAB strains for their adhesive behavior toward the major whey protein β-lactoglobulin. Adhesion was then studied by genomics in relation to common bacterial surface characteristics such as pili and adhesion-related domain containing proteins. Representative adhesive and non-adhesive strains have been studied in further depth through biophysical measurement using atomic force microscopy (AFM) and a relation with bacterial distribution in whey protein isolate (WPI) solution has been established. AFM measurements have revealed that bacterial adhesion to β-lactoglobulin is highly specific and cannot be predicted accurately using only genomic information. Non-adhesive strains were found to remain homogeneously distributed in solution whereas adhesive strains gathered in flocs. These findings show that several LAB strains are able to adhere to β-lactoglobulin, whereas this had only been previously observed on LGG. We also show that these adhesive interactions present similar characteristics and are likely to impact bacterial location and distribution in dairy matrices containing β-lactoglobulin. This may help with designing more efficient dairy food matrices for optimized LAB delivery.

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Pili of Lactobacillus rhamnosus GG mediate interaction with β-lactoglobulin

Cited by 23 publications

References 35 publications

Pili in Probiotic Bacteria

Pili in Probiotic Bacteria

Atomic force microscopy of food assembly: Structural and mechanical insights at the nanoscale and potential opportunities from other fields

Adhesive Interactions Between Lactic Acid Bacteria and β-Lactoglobulin: Specificity and Impact on Bacterial Location in Whey Protein Isolate

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