副干酪乳酪杆菌K56表面蛋白及其黏附性能分析  

Surface Proteins and Adhesion Properties of Lacticaseibacillus paracasei K56

作　　者：吴梵 马国文 曾照中 洪维鍊 倪丹 郭宇星[1] WU Fan;MA Guowen;ZENG Zhaozhong;HUNG Weilian;NI Dan;GUO Yuxing(School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,China;Inner Mongolia Yili Industrial Group Co.,Ltd.,Hohhot 010110,China;National Center of Technology Innovation for Dairy,Hohhot 010000,China)

机构地区：[1]南京师范大学食品与制药工程学院,江苏南京210023 [2]内蒙古伊利实业集团股份有限公司,内蒙古呼和浩特010110 [3]国家乳业技术创新中心,内蒙古呼和浩特010000

出　　处：《食品科学》2024年第22期94-102,共9页Food Science

基　　金：内蒙古乳业技术研究院有限责任公司科研项目(100803-2023-KY-00314);国家自然科学基金面上项目(32372355);国家乳业技术创新中心课题项目(2023-JSGG-15);江苏省林业科技创新与推广专项基金项目(LYKJ[2022]12)。

摘　　要：本实验以副干酪乳酪杆菌K56(Lacticaseibacillus paracasei K56)为研究对象,研究其在胃肠道环境中的耐受性、黏附特性等益生性能,通过激光共聚焦显微镜观察和液相色谱-质谱分析,探讨副干酪乳酪杆菌K56表面蛋白在介导肠道细胞黏附中的作用。副干酪乳酪杆菌K56在人工胃液中处理3 h后存活率达(88.78±3.31)%,转接入肠液中继续培养2 h存活率高达(91.57±2.24)%,其胃肠道耐受性好,抑菌活性和抗氧化能力强。副干酪乳酪杆菌K56对二甲苯的表面疏水性为(26.24±0.53)%,5 h的自凝聚率达到(28.47±1.19)%。去除表面蛋白的副干酪乳酪杆菌K56对黏蛋白、胶原蛋白和Caco-2细胞的黏附率降低,质谱鉴定发现副干酪乳酪杆菌K56的表面蛋白包括LPXTG基序蛋白和多种兼职蛋白,推测副干酪乳酪杆菌K56表面蛋白在黏附过程中发挥重要作用,可介导与胞外基质、肠上皮细胞的特异性黏附。本研究结果可为副干酪乳酪杆菌K56在乳品制造、膳食补充剂等领域进一步开发和利用提供理论研究依据。In this work,the probiotic properties of Lacticaseibacillus paracasei K56 were examined by measuring its ability to tolerate gastrointestinal fluids and its adhesion characteristics.Additionally,the role of its surface proteins in mediating intestinal cell adhesion was investigated by laser confocal microscopy(LCM)and liquid chromatography-mass spectrometry(LC-MS).After 3 h of incubation in artificial gastric fluid,the survival rate of L.paracasei K56 was(88.78±3.31)%,but increased to(91.57±2.24)%when it was transferred into intestinal fluid and further cultured for 2 h.It possessed strong bacteriostatic activity,antioxidant capacity,and good gastrointestinal tolerance.The surface hydrophobicity of L.paracasei K56 toward xylene was(26.24±0.53)%,and the self-polymerization capacity after 5 h was(28.47±1.19)%.Removal of surface proteins decreased the adhesion of L.paracasei K56 to mucin,collagen,and Caco-2 cells.LC-MS analysis identified LPXTG-motif proteins and moonlighting proteins as some of the surface proteins of L.paracasei K56.It was hypothesized that L.paracasei K56’s surface proteins were crucial to the adhesion process,mediating specific adhesion to intestinal epithelial cells and extracellular matrix.The findings of this study offer a theoretical foundation for future research on the utilization and development of L.paracasei K56 in dietary supplements and dairy manufacturing.

关 键 词：副干酪乳酪杆菌 益生特性 黏附能力 表面蛋白 

分 类 号：TS201.3[轻工技术与工程—食品科学]