The effect of moonlighting proteins on the adhesion and aggregation ability of Lactobacillus helveticus

Adam Waśko; Magdalena Polak-Berecka; Roman Paduch; Krzysztof Jóźwiak

doi:10.1016/j.anaerobe.2014.10.002

The effect of moonlighting proteins on the adhesion and aggregation ability of Lactobacillus helveticus

Anaerobe. 2014 Dec:30:161-168. doi: 10.1016/j.anaerobe.2014.10.002. Epub 2014 Oct 13.

Authors

Adam Waśko¹, Magdalena Polak-Berecka², Roman Paduch³, Krzysztof Jóźwiak⁴

Affiliations

¹ Department of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland. Electronic address: awasko1@tlen.pl.
² Department of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
³ Department of Virology and Immunology, Institute of Microbiology and Biotechnology, Maria Curie-Skłodowska University, Poland.
⁴ Laboratory of Medicinal Chemistry and Neuroengineering, Medical University of Lublin, Poland.

PMID: 25445202
DOI: 10.1016/j.anaerobe.2014.10.002

Abstract

The goal of this study was to identify moonlighting proteins in Lactobacillus helveticus that play an important role in adhesion and aggregation. The label-free method was used for identification and analysis of expression of cellular proteins. The analysis revealed the presence of eight moonlighting proteins in the cell envelope of Lb. helveticus. The tested strains mainly differed with respect to the presence of S-layer proteins and the level of expression of moonlighting proteins in Lb. helveticus strain T159. These surface proteins give the cell a hydrophobic character and play a role in specific interactions with intestinal epithelium cells and with other bacteria. In Lb. helveticus T159, the S-layer associated with moonlighting proteins could act as adherence factors, which was evidenced by the high capability of adhesion, auto- and coaggregation. The hydrophobicity, adhesion and aggregation abilities provide biological activities in food products and they are regarded as an important criterion for probiotic selection.

Keywords: Adhesion; Label-free method; Lactobacillus helveticus; Moonlighting proteins; Surface properties.