Explore the Interaction Between Lotus Seedpod Procyanidins and Myofibrillar Protein to Inhibit the Adhesion of Pseudomonas fragi

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-11-18 DOI:10.1007/s11947-024-03655-y

Jian Huang, Guangquan Xiong, Sheng Chen, Xiaojia Guo, Lang Chen, Yu Qiao, Liu Shi, Wenjin Wu, Lan Wang

{"title":"Explore the Interaction Between Lotus Seedpod Procyanidins and Myofibrillar Protein to Inhibit the Adhesion of Pseudomonas fragi","authors":"Jian Huang, Guangquan Xiong, Sheng Chen, Xiaojia Guo, Lang Chen, Yu Qiao, Liu Shi, Wenjin Wu, Lan Wang","doi":"10.1007/s11947-024-03655-y","DOIUrl":null,"url":null,"abstract":"<div>The interaction between lotus seedpod procyanidins (LSPC) and myofibrillar protein (MP) and the destructive effect of LSPC on the integrity and permeability of the Pseudomonas fragi membrane were investigated to underlying the potential mechanism of MP with LSPC against the adherence of Pseudomonas fragi. According to the results of multi-spectrums, LSPC could increase the β-sheet structure and decrease the surface hydrophobicity of MP by hydrogen bonding and hydrophobic interactions. Additionally, the results of LSPC treatment on P. fragi demonstrated that LSPC damaged and impaired the operation of the cell membrane, as confirmed by a decrease in Na+ K+-ATPase enzyme activity and the leakage of some intracellular substances (proteins, ions, and nucleic acids), as well as the scanning electron microscopy (SEM) results. It was concluded that the destructive effect of LSPC on bacterial cell membrane might lead to the malfunction of adhesion and flagella and other appendages on the cell membrane, while the change of surface hydrophobicity of MP by LSPC affected the hydrophobic interaction between bacteria and MP. These factors above ultimately led to a decline in bacterial adhesion on MP, which was confirmed by the quartz crystal microbalance with dissipation (QCM-D) results.</div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3467 - 3483"},"PeriodicalIF":5.3000,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11947-024-03655-y","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The interaction between lotus seedpod procyanidins (LSPC) and myofibrillar protein (MP) and the destructive effect of LSPC on the integrity and permeability of the Pseudomonas fragi membrane were investigated to underlying the potential mechanism of MP with LSPC against the adherence of Pseudomonas fragi. According to the results of multi-spectrums, LSPC could increase the β-sheet structure and decrease the surface hydrophobicity of MP by hydrogen bonding and hydrophobic interactions. Additionally, the results of LSPC treatment on P. fragi demonstrated that LSPC damaged and impaired the operation of the cell membrane, as confirmed by a decrease in Na⁺ K⁺-ATPase enzyme activity and the leakage of some intracellular substances (proteins, ions, and nucleic acids), as well as the scanning electron microscopy (SEM) results. It was concluded that the destructive effect of LSPC on bacterial cell membrane might lead to the malfunction of adhesion and flagella and other appendages on the cell membrane, while the change of surface hydrophobicity of MP by LSPC affected the hydrophobic interaction between bacteria and MP. These factors above ultimately led to a decline in bacterial adhesion on MP, which was confirmed by the quartz crystal microbalance with dissipation (QCM-D) results.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.