Purification and Biological Characterization of S-Layer Proteins in Lactobacillus brevis M8, Isolated from Fresh Milk

doi:10.7506/spkx1002-6630-201207037

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (7): 172-175.doi: 10.7506/spkx1002-6630-201207037

• Bioengineering • Previous Articles Next Articles

Purification and Biological Characterization of S-Layer Proteins in Lactobacillus brevis M8, Isolated from Fresh Milk

XIAO Rong1，FAN Yu-bing1，ZHANG Li-li1，LI Zong-jun1,2,3,*

(1. Food Science and Biotechnology Key Laboratory of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China；2. Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha 410128, China；3. National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China)

Online:2012-04-15 Published:2012-04-20

Abstract

Abstract: The aim of this study was to purify S-layer proteins from Lactobacillus brevis M8, isolated from fresh milk, by Sephadex G-75 column chromatography and observe their surface morphology under atomic force microscope (AFM). Also, regeneration and adhesion characteristics were explored. Highly pure S-layer proteins were obtained by Sephadex G-75 column chromatography, which could form nano-cluster by self-assemblage. Lactobacillus brevis M8 cells without S-layer proteins could re-express the proteins after re-incubation. Lactobacillus brevis M8 could adhere to Caco-2 cells, which was mediated by the S-layer proteins.

Key words: Lactobacillus brevis M8, S-layer proteins, atomic force microscope (AFM) images, adhesion

CLC Number:

Q93-331

XIAORong，FANYu-bing，ZHANGLi-li，LIZong-jun,. Purification and Biological Characterization of S-Layer Proteins in Lactobacillus brevis M8, Isolated from Fresh Milk[J]. FOOD SCIENCE, 2012, 33(7): 172-175.

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Purification and Biological Characterization of S-Layer Proteins in Lactobacillus brevis M8, Isolated from Fresh Milk

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