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Interaction between Lactobacillus kefir and Saccharomyces lipolytica isolated from kefir grains: evidence for lectin-like activity of bacterial surface proteins

Published online by Cambridge University Press:  05 January 2009

Marina Alejandra Golowczyc ,
Pablo Mobili ,
Graciela Liliana Garrote ,
María de los Angeles Serradell ,
Analía Graciela Abraham  and
Graciela Liliana De Antoni
Marina Alejandra Golowczyc
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). 47 y 116 (1900). Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina. Consejo Nacional de Investigaciones Cientificas y Técnicas (CCT CONICET La Plata), Argentina.
Pablo Mobili
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). 47 y 116 (1900). Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina. Consejo Nacional de Investigaciones Cientificas y Técnicas (CCT CONICET La Plata), Argentina.
Graciela Liliana Garrote
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). 47 y 116 (1900). Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina. Cátedra de Microbiología, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina. Consejo Nacional de Investigaciones Cientificas y Técnicas (CCT CONICET La Plata), Argentina.
María de los Angeles Serradell
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). 47 y 116 (1900). Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina. Cátedra de Microbiología, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina.
Analía Graciela Abraham*
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). 47 y 116 (1900). Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina. Consejo Nacional de Investigaciones Cientificas y Técnicas (CCT CONICET La Plata), Argentina. Area Bioquímica y Control de Alimentos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina.
Graciela Liliana De Antoni
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). 47 y 116 (1900). Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina. Cátedra de Microbiología, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina. Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC-PBA), Argentina.
*
*For correspondence; e-mail: aga@biol.unlp.edu.ar
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Abstract

Several microbial interactions involving yeast and lactobacilli have been suggested in fermented products. Co-aggregation between Lactobacillus kefir and yeast Saccharomyces lipolytica isolated from kefir grains was studied by scanning electron microscopy and aggregation assays. Six out of twenty Lb. kefir strains were able to co-aggregate with Sacch. lipolytica CIDCA 812 and showed thermolabile non-covalently bound surface molecules involved in this interaction. Co-aggregation inhibition after Lb. kefir pre-treatment with 5 m-LiCl or 20 g SDS/l showed that bacterial S-layer proteins play an important role in this interaction. Presence of different sugar (mannose, sucrose and fructose) or yeast pre-treatment with sodium periodate inhibited co-aggregation between Lb. kefir and Sacch. lipolytica. Co-aggregating Lb. kefir strains were also able to agglutinate with human red blood cells and they lost this ability after treatment with 5 m-LiCl. These results and the capacity of purified S-layer proteins of Lb. kefir to haemagglutinate, strongly suggest that a lectin-like activity of bacterial surface proteins (S-layer) mediates the aggregation with yeast cells.

Keywords

kefir microorganismssurface proteinslectinsco-aggregation
Type
Research Article
Information
Journal of Dairy Research , Volume 76 , Issue 1 , February 2009 , pp. 111 - 116
Copyright
Copyright © Proprietors of Journal of Dairy Research 2009

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