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首页> 外文期刊>Journal of dairy research >Interaction Between Lactobacillus Kefir And Saccharomyces Lipolytica Isolated From Kefir Grains: Evidence For Lectin-like Activity Of Bacterial Surface Proteins
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Interaction Between Lactobacillus Kefir And Saccharomyces Lipolytica Isolated From Kefir Grains: Evidence For Lectin-like Activity Of Bacterial Surface Proteins

机译：乳杆菌开菲尔和从开菲尔谷物中分离出的酿酒酵母：细菌表面蛋白凝集素样活性的证据。

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Several microbial interactions involving yeast and lactobacilli have been suggested in fermented products. Co-aggregation between Lactobacillus kefir and yeast Saccharomyces lipolytica isolated from kefir grains was studied by scanning electron microscopy and aggregation assays. Six out of twenty Lb. kefir strains were able to co-aggregate with Sacch. lipolytica CIDCA 812 and showed thermolabile non-covalently bound surface molecules involved in this interaction. Co-aggregation inhibition after Lb. kefir pre-treatment with 5 m-LiCI or 20 g SDS/I showed that bacterial S-layer proteins play an important role in this interaction. Presence of different sugar (mannose, sucrose and fructose) or yeast pre-treatment with sodium periodate inhibited co-aggregation between Lb. kefir and Sacch. lipolytica. Co-aggregating Lb. kefir strains were also able to agglutinate with human red blood cells and they lost this ability after treatment with 5 m-LiCI. These results and the capacity of purified S-layer proteins of Lb. kefir to haemaggluti-nate, strongly suggest that a lectin-like activity of bacterial surface proteins (S-layer) mediates the aggregation with yeast cells.
机译：在发酵产品中已经提出了几种涉及酵母和乳酸菌的微生物相互作用。通过扫描电子显微镜和聚集测定法研究了开菲尔乳杆菌与从开菲尔谷物中分离的酵母解脂酿酒酵母之间的共聚集。二十磅之六。开菲尔菌株能够与Sacch共聚集。脂解蛋白CIDCA 812，并显示了参与该相互作用的不耐热的非共价结合的表面分子。 Lb后的共聚集抑制。用5 m-LiCI或20 g SDS / I进行的开菲尔预处理显示，细菌S层蛋白在这种相互作用中起着重要作用。存在不同的糖（甘露糖，蔗糖和果糖）或使用高碘酸钠预处理的酵母会抑制Lb之间的共聚集。开菲尔和萨奇。解脂脂。共聚合Lb。开菲尔菌株还能够与人红细胞凝集，并且在用5 m-LiCl处理后失去了这种能力。这些结果以及纯化的Lb S层蛋白的能力。开菲尔到血凝素，强烈暗示细菌表面蛋白（S层）的凝集素样活性介导了酵母细胞的聚集。

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