Title
Impacts of pH-mediated EPS structure on probiotic bacterial pili-whey proteins interactions Impacts of pH-mediated EPS structure on probiotic bacterial pili-whey proteins interactions
Author
Faculty/Department
Faculty of Sciences. Bioscience Engineering
Publication type
article
Publication
Amsterdam ,
Subject
Physics
Chemistry
Biology
Source (journal)
Colloids and surfaces: B : biointerfaces. - Amsterdam
Volume/pages
134(2015) , p. 332-338
ISSN
0927-7765
ISI
000362142000041
Carrier
E
Target language
English (eng)
Full text (Publishers DOI)
Affiliation
University of Antwerp
Abstract
Probiotic bacteria are routinely incorporated into dairy foods because of the health benefits they can provide when consumed. In this work, the marked pH-dependence of the pili/EPS organization at the outer surface of Lactobacillus rhamnosus GG is characterized in detail by Single Cell Force Microscopy and cell electrophoretic mobility measurements analyzed according to formalisms for nanomechanical contact and soft particle electrokinetics, respectively. At pH 6.8, LGG pili are easily accessible by AFM tips functionalized with whey proteins for specific binding, while at pH 4.8 the collapsed EPS surface layer significantly immobilized the LGG phi. This resulted in their reduced accessibility to the specific whey-coated AFM tip, and to stronger whey protein-pili rupture forces. Thus, pili interactions with whey proteins are screened to an extent that depends on the pH-mediated embedment of the pili within the EPS layer. (C) 2015 Elsevier B.V. All rights reserved.
E-info
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