Regulation and mechanism of organic selenium on quorum sensing, biofilm, and antioxidant effects of Lactobacillus paracasei

Author:

Lou Zaixiang12ORCID,Dong Jiale12,Tao Hongwei12,Tan Yeexuan12,Wang Hongxin12

Affiliation:

1. The State Key Laboratory of Food Science & Technology Jiangnan University Wuxi Jiangsu China

2. School of Food Science & Technology Jiangnan University Wuxi Jiangsu China

Abstract

AbstractDifferent organic compounds can have varying degrees of impact on the activity of Lactobacillus paracasei. The study focused on the impact and action mechanism of different organic selenium products on the bioactivity of two strains of L. paracasei. The growth, antioxidant activity, extracellular polysaccharide secretion, quorum sensing (QS), and biofilm formation of the strains before and after the addition of organic selenium crude products and three organic selenium standard were evaluated. The results showed that the addition of crude organic selenium promoted the various activities of the strain. l‐selenocysteine had the strongest regulatory effect, with maximum GIM1.80 biofilm formation when it reached a critical concentration of 0.4 μg/mL; l‐selenomethionine resulted in the highest activity of the signal molecule Auto inducer‐2 of GDMCC1.155, when it reached a critical concentration of 0.4 μg/mL. The results of scanning electron microscopy demonstrated that the addition of organic selenium effectively improved the morphological structure of the two bacterial cells. Molecular docking revealed that the mechanism by which organic selenium regulates QS in Lactobacillus was achieved by binding two crucial receptor proteins (histidine protein kinase HKP and periplasmic binding protein LuxP) from specific sites. Furthermore, organic selenium products have a beneficial regulatory effect on the biological activity of L. paracasei. Overall, these findings provide a new alternative (organic selenium) for regulating the viability and beneficial activity of L. paracasei.

Publisher

Wiley

Reference41 articles.

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