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- Publisher Website: 10.1021/jf049924m
- Scopus: eid_2-s2.0-3142615322
- PMID: 15237970
- WOS: WOS:000222540800036
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Article: Chemical moieties and interactions involved in the binding of zearalenone to the surface of Lactobacillus rhamnosus strains GG
Title | Chemical moieties and interactions involved in the binding of zearalenone to the surface of Lactobacillus rhamnosus strains GG |
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Authors | |
Keywords | Binding Estrogenic mycotoxin Lactic acid bacteria Lactobacillus Zearalenone |
Issue Date | 2004 |
Publisher | American Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau |
Citation | Journal Of Agricultural And Food Chemistry, 2004, v. 52 n. 14, p. 4577-4581 How to Cite? |
Abstract | Viable, heat-and acid-killed Lactobacillus rhamnosus strain GG (LGG) has shown high binding properties with zearalenone (ZEN). To identify the type of chemical moieties and interactions involved in binding with the ZEN, LGG was subjected to different chemical and enzymatical treatments, prior to the binding experiments. Pretreating the viable, heat- and acid-killed bacteria with m-periodate significantly decreased ZEN binding, suggesting that ZEN binds predominantly to carbohydrate components. Pretreatment with Pronase E had no effect on the ability of viable cells to bind ZEN, however, a reduction in the binding of ZEN by heat- and acid-killed cells, suggesting that the new binding sites exposed by heat or acid are proteins in nature. Pretreatment with urea also decreased binding, suggesting that hydrophobic interactions play a role in ZEN binding. The binding of ZEN in concentrations ranging from 0.79 to 62.82 μM and its subsequent dissociation by repetitive aqueous washes was also studied. The binding sites of the bacteria were not saturated by the maximum ZEN concentration studied. |
Persistent Identifier | http://hdl.handle.net/10722/178926 |
ISSN | 2023 Impact Factor: 5.7 2023 SCImago Journal Rankings: 1.114 |
ISI Accession Number ID | |
References |
DC Field | Value | Language |
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dc.contributor.author | ElNezami, H | en_US |
dc.contributor.author | Polychronaki, N | en_US |
dc.contributor.author | Lee, YK | en_US |
dc.contributor.author | Haskard, C | en_US |
dc.contributor.author | Juvonen, R | en_US |
dc.contributor.author | Salminen, S | en_US |
dc.contributor.author | Mykkänen, H | en_US |
dc.date.accessioned | 2012-12-19T09:50:47Z | - |
dc.date.available | 2012-12-19T09:50:47Z | - |
dc.date.issued | 2004 | en_US |
dc.identifier.citation | Journal Of Agricultural And Food Chemistry, 2004, v. 52 n. 14, p. 4577-4581 | en_US |
dc.identifier.issn | 0021-8561 | en_US |
dc.identifier.uri | http://hdl.handle.net/10722/178926 | - |
dc.description.abstract | Viable, heat-and acid-killed Lactobacillus rhamnosus strain GG (LGG) has shown high binding properties with zearalenone (ZEN). To identify the type of chemical moieties and interactions involved in binding with the ZEN, LGG was subjected to different chemical and enzymatical treatments, prior to the binding experiments. Pretreating the viable, heat- and acid-killed bacteria with m-periodate significantly decreased ZEN binding, suggesting that ZEN binds predominantly to carbohydrate components. Pretreatment with Pronase E had no effect on the ability of viable cells to bind ZEN, however, a reduction in the binding of ZEN by heat- and acid-killed cells, suggesting that the new binding sites exposed by heat or acid are proteins in nature. Pretreatment with urea also decreased binding, suggesting that hydrophobic interactions play a role in ZEN binding. The binding of ZEN in concentrations ranging from 0.79 to 62.82 μM and its subsequent dissociation by repetitive aqueous washes was also studied. The binding sites of the bacteria were not saturated by the maximum ZEN concentration studied. | en_US |
dc.language | eng | en_US |
dc.publisher | American Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau | en_US |
dc.relation.ispartof | Journal of Agricultural and Food Chemistry | en_US |
dc.subject | Binding | - |
dc.subject | Estrogenic mycotoxin | - |
dc.subject | Lactic acid bacteria | - |
dc.subject | Lactobacillus | - |
dc.subject | Zearalenone | - |
dc.subject.mesh | Bacterial Proteins - Metabolism | en_US |
dc.subject.mesh | Binding Sites | en_US |
dc.subject.mesh | Carbohydrate Metabolism | en_US |
dc.subject.mesh | Carcinogens - Metabolism | en_US |
dc.subject.mesh | Estrogens, Non-Steroidal - Metabolism | en_US |
dc.subject.mesh | Hot Temperature | en_US |
dc.subject.mesh | Hydrogen-Ion Concentration | en_US |
dc.subject.mesh | Lactobacillus - Chemistry - Metabolism | en_US |
dc.subject.mesh | Urea - Pharmacology | en_US |
dc.subject.mesh | Zearalenone - Chemistry - Metabolism | en_US |
dc.title | Chemical moieties and interactions involved in the binding of zearalenone to the surface of Lactobacillus rhamnosus strains GG | en_US |
dc.type | Article | en_US |
dc.identifier.email | ElNezami, H: elnezami@hkucc.hku.hk | en_US |
dc.identifier.authority | ElNezami, H=rp00694 | en_US |
dc.description.nature | link_to_subscribed_fulltext | en_US |
dc.identifier.doi | 10.1021/jf049924m | en_US |
dc.identifier.pmid | 15237970 | - |
dc.identifier.scopus | eid_2-s2.0-3142615322 | en_US |
dc.relation.references | http://www.scopus.com/mlt/select.url?eid=2-s2.0-3142615322&selection=ref&src=s&origin=recordpage | en_US |
dc.identifier.volume | 52 | en_US |
dc.identifier.issue | 14 | en_US |
dc.identifier.spage | 4577 | en_US |
dc.identifier.epage | 4581 | en_US |
dc.identifier.isi | WOS:000222540800036 | - |
dc.publisher.place | United States | en_US |
dc.identifier.scopusauthorid | ElNezami, H=6603690577 | en_US |
dc.identifier.scopusauthorid | Polychronaki, N=6505944468 | en_US |
dc.identifier.scopusauthorid | Lee, YK=36472355300 | en_US |
dc.identifier.scopusauthorid | Haskard, C=6602356857 | en_US |
dc.identifier.scopusauthorid | Juvonen, R=7005331813 | en_US |
dc.identifier.scopusauthorid | Salminen, S=7102912002 | en_US |
dc.identifier.scopusauthorid | Mykkänen, H=7003915985 | en_US |
dc.identifier.issnl | 0021-8561 | - |