Fecha de publicación: 19/11/2024 Fuente: Foods - Revista científica (MDPI) Foods, Vol. 13, Pages 3685: Coupled Effect of Nutritional Food Molecules and Lactobacillus reuteri Surface Protein Interaction on the Bacterial Gastrointestinal Tolerance
Foods doi: 10.3390/foods13223685
Authors:
Ao Zhang
Mingjuan Ou
Peng Wu
Kaige Zheng
Haiqian Zhang
Yixing Yu
Yuxing Guo
Tao Zhang
Daodong Pan
Zhen Wu

Lactobacillus reuteri, which is present in fermented foods, can produce LPxTG motif proteins (LMPs) to help the strain resist gastrointestinal fluid environmental stress and enhance the adherence and colonizing properties. Intestinal nutrient small molecules can interact with LMPs and cooperate with Lactobacillus to exert probiotic effects in the host intestine. However, the mechanism of their correlation with gastrointestinal tolerance needs to be further studied. In this study, different kinds of nutritional food molecules, such as intestinal phenols, sugars, and acids, were screened and the interaction between the LPxTG proteins and small molecules was explored via the molecular docking approach. The docking results showed that phenols and oligosaccharides were more likely to bind to the LPxTG protein (B3XKV5), with the benzene ring, phenolic hydroxyl group, and glycosidic bond in the small molecule more easily binding to the active site of B3XKV5. Furthermore, the gastrointestinal tolerance was enhanced under the rutin, myricetin, quercetin phenols, and stachyose-treated L. reuteri strain groups, especially the phenol group, which revealed the relationship between the molecular interaction of the strain with the small molecules and strain tolerance mechanism. All the findings illustrated the gastrointestinal tolerance escape effect of the Lactobacillus strain under enriched intestinal nutrient small molecular conditions, and they also provide insight regarding the small molecules for the Lactobacillus strain under abnormal growth environments.