Coupled Effect of Nutritional Food Molecules and <i>Lactobacillus reuteri</i> Surface Protein Interaction on the Bacterial Gastrointestinal Tolerance
<i>Lactobacillus reuteri,</i> which is present in fermented foods, can produce LPxTG motif proteins (LMPs) to help the strain resist gastrointestinal fluid environmental stress and enhance the adherence and colonizing properties. Intestinal nutrient small molecules can interact with LMPs...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/22/3685 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850267491546169344 |
|---|---|
| author | Ao Zhang Mingjuan Ou Peng Wu Kaige Zheng Haiqian Zhang Yixing Yu Yuxing Guo Tao Zhang Daodong Pan Zhen Wu |
| author_facet | Ao Zhang Mingjuan Ou Peng Wu Kaige Zheng Haiqian Zhang Yixing Yu Yuxing Guo Tao Zhang Daodong Pan Zhen Wu |
| author_sort | Ao Zhang |
| collection | DOAJ |
| description | <i>Lactobacillus reuteri,</i> which is present in fermented foods, can produce LPxTG motif proteins (LMPs) to help the strain resist gastrointestinal fluid environmental stress and enhance the adherence and colonizing properties. Intestinal nutrient small molecules can interact with LMPs and cooperate with <i>Lactobacillus</i> to exert probiotic effects in the host intestine. However, the mechanism of their correlation with gastrointestinal tolerance needs to be further studied. In this study, different kinds of nutritional food molecules, such as intestinal phenols, sugars, and acids, were screened and the interaction between the LPxTG proteins and small molecules was explored via the molecular docking approach. The docking results showed that phenols and oligosaccharides were more likely to bind to the LPxTG protein (B3XKV5), with the benzene ring, phenolic hydroxyl group, and glycosidic bond in the small molecule more easily binding to the active site of B3XKV5. Furthermore, the gastrointestinal tolerance was enhanced under the rutin, myricetin, quercetin phenols, and stachyose-treated <i>L. reuteri</i> strain groups, especially the phenol group, which revealed the relationship between the molecular interaction of the strain with the small molecules and strain tolerance mechanism. All the findings illustrated the gastrointestinal tolerance escape effect of the <i>Lactobacillus</i> strain under enriched intestinal nutrient small molecular conditions, and they also provide insight regarding the small molecules for the <i>Lactobacillus</i> strain under abnormal growth environments. |
| format | Article |
| id | doaj-art-20146671a98b4b9398b82720a951eaaa |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-20146671a98b4b9398b82720a951eaaa2025-08-20T01:53:45ZengMDPI AGFoods2304-81582024-11-011322368510.3390/foods13223685Coupled Effect of Nutritional Food Molecules and <i>Lactobacillus reuteri</i> Surface Protein Interaction on the Bacterial Gastrointestinal ToleranceAo Zhang0Mingjuan Ou1Peng Wu2Kaige Zheng3Haiqian Zhang4Yixing Yu5Yuxing Guo6Tao Zhang7Daodong Pan8Zhen Wu9State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory for Food Microbiology and Nutrition of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory for Food Microbiology and Nutrition of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory for Food Microbiology and Nutrition of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory for Food Microbiology and Nutrition of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory for Food Microbiology and Nutrition of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory for Food Microbiology and Nutrition of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, ChinaSchool of Food Science & Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory for Food Microbiology and Nutrition of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory for Food Microbiology and Nutrition of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory for Food Microbiology and Nutrition of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China<i>Lactobacillus reuteri,</i> which is present in fermented foods, can produce LPxTG motif proteins (LMPs) to help the strain resist gastrointestinal fluid environmental stress and enhance the adherence and colonizing properties. Intestinal nutrient small molecules can interact with LMPs and cooperate with <i>Lactobacillus</i> to exert probiotic effects in the host intestine. However, the mechanism of their correlation with gastrointestinal tolerance needs to be further studied. In this study, different kinds of nutritional food molecules, such as intestinal phenols, sugars, and acids, were screened and the interaction between the LPxTG proteins and small molecules was explored via the molecular docking approach. The docking results showed that phenols and oligosaccharides were more likely to bind to the LPxTG protein (B3XKV5), with the benzene ring, phenolic hydroxyl group, and glycosidic bond in the small molecule more easily binding to the active site of B3XKV5. Furthermore, the gastrointestinal tolerance was enhanced under the rutin, myricetin, quercetin phenols, and stachyose-treated <i>L. reuteri</i> strain groups, especially the phenol group, which revealed the relationship between the molecular interaction of the strain with the small molecules and strain tolerance mechanism. All the findings illustrated the gastrointestinal tolerance escape effect of the <i>Lactobacillus</i> strain under enriched intestinal nutrient small molecular conditions, and they also provide insight regarding the small molecules for the <i>Lactobacillus</i> strain under abnormal growth environments.https://www.mdpi.com/2304-8158/13/22/3685<i>Lactobacillus reuteri</i> DSM 8533intestinal nutrition moleculesLPxTG proteingastrointestinal tolerancedocking |
| spellingShingle | Ao Zhang Mingjuan Ou Peng Wu Kaige Zheng Haiqian Zhang Yixing Yu Yuxing Guo Tao Zhang Daodong Pan Zhen Wu Coupled Effect of Nutritional Food Molecules and <i>Lactobacillus reuteri</i> Surface Protein Interaction on the Bacterial Gastrointestinal Tolerance Foods <i>Lactobacillus reuteri</i> DSM 8533 intestinal nutrition molecules LPxTG protein gastrointestinal tolerance docking |
| title | Coupled Effect of Nutritional Food Molecules and <i>Lactobacillus reuteri</i> Surface Protein Interaction on the Bacterial Gastrointestinal Tolerance |
| title_full | Coupled Effect of Nutritional Food Molecules and <i>Lactobacillus reuteri</i> Surface Protein Interaction on the Bacterial Gastrointestinal Tolerance |
| title_fullStr | Coupled Effect of Nutritional Food Molecules and <i>Lactobacillus reuteri</i> Surface Protein Interaction on the Bacterial Gastrointestinal Tolerance |
| title_full_unstemmed | Coupled Effect of Nutritional Food Molecules and <i>Lactobacillus reuteri</i> Surface Protein Interaction on the Bacterial Gastrointestinal Tolerance |
| title_short | Coupled Effect of Nutritional Food Molecules and <i>Lactobacillus reuteri</i> Surface Protein Interaction on the Bacterial Gastrointestinal Tolerance |
| title_sort | coupled effect of nutritional food molecules and i lactobacillus reuteri i surface protein interaction on the bacterial gastrointestinal tolerance |
| topic | <i>Lactobacillus reuteri</i> DSM 8533 intestinal nutrition molecules LPxTG protein gastrointestinal tolerance docking |
| url | https://www.mdpi.com/2304-8158/13/22/3685 |
| work_keys_str_mv | AT aozhang coupledeffectofnutritionalfoodmoleculesandilactobacillusreuteriisurfaceproteininteractiononthebacterialgastrointestinaltolerance AT mingjuanou coupledeffectofnutritionalfoodmoleculesandilactobacillusreuteriisurfaceproteininteractiononthebacterialgastrointestinaltolerance AT pengwu coupledeffectofnutritionalfoodmoleculesandilactobacillusreuteriisurfaceproteininteractiononthebacterialgastrointestinaltolerance AT kaigezheng coupledeffectofnutritionalfoodmoleculesandilactobacillusreuteriisurfaceproteininteractiononthebacterialgastrointestinaltolerance AT haiqianzhang coupledeffectofnutritionalfoodmoleculesandilactobacillusreuteriisurfaceproteininteractiononthebacterialgastrointestinaltolerance AT yixingyu coupledeffectofnutritionalfoodmoleculesandilactobacillusreuteriisurfaceproteininteractiononthebacterialgastrointestinaltolerance AT yuxingguo coupledeffectofnutritionalfoodmoleculesandilactobacillusreuteriisurfaceproteininteractiononthebacterialgastrointestinaltolerance AT taozhang coupledeffectofnutritionalfoodmoleculesandilactobacillusreuteriisurfaceproteininteractiononthebacterialgastrointestinaltolerance AT daodongpan coupledeffectofnutritionalfoodmoleculesandilactobacillusreuteriisurfaceproteininteractiononthebacterialgastrointestinaltolerance AT zhenwu coupledeffectofnutritionalfoodmoleculesandilactobacillusreuteriisurfaceproteininteractiononthebacterialgastrointestinaltolerance |