FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (3): 279-283.doi: 10.7506/spkx1002-6300-201003064

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Surface Layer Protein from Lactobacillus spp. and Its Application: A Review

LIU Yuan-yuan,YANG Xiu-hua,WANG Yuan-liang,LI Zong-jun*   

  1. Food Science and Biotechnology Key Laboratory of Hunan Province, College of Food Science and Technology, Hunan Agricultural
    University, Changsha 410128, China
  • Received:2009-04-23 Revised:2009-10-09 Online:2010-02-01 Published:2010-12-29
  • Contact: LI Zong-jun E-mail:lizongjun@yahoo.com.cn

Abstract:

S-layer (surface layer) has been identified as the outermost structure of cellular envelopes in numerous organisms from bacteria and archaea domains. Despite high similarity of amino acid composition in all known S-layer proteins, the typical characteristics of S-layer proteins from Lactobacillus are small molecular weight, high isoelectric point and alkaline protein, which are distinguished from other S-layer proteins. Several species of Lactobacilli contain multiple S-layer protein genes. Intensive attentions have been paid to the applications of surface layer proteins from Lactobacillus, including applications as a functional molecule to covalently absorb fixed matrix, as a carrier of cellular surface display and as a molecular sieve. Therefore, it should have tremendous development perspectives.

Key words: surface layer protein, Lactobacillus, adhesion, bioassay, surface display

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