Food Science and Biotechnology

, Volume 26, Issue 1, pp 271–277 | Cite as

Key role of peptidoglycan on acrylamide binding by lactic acid bacteria

  • Dan Zhang
  • Wei Liu
  • Liang Li
  • Hong-Yu Zhao
  • Hong-Yang Sun
  • Ming-Han Meng
  • Sheng Zhang
  • Mei-Li Shao
Article
  • 58 Downloads

Abstract

The primary purpose of this study was to analyze the ability of four peptidoglycan (PGN) from different lactic acid bacteria to bind acrylamide (AA) and to identify the binding mechanism. In this study, to clarify the possible binding interactions among AA and components of PGN, chemical components, surface structure, amino acids component, and functional groups of peptidoglycans were studied. It was found that PGN from Lactobacillus plantarum 1.0065 had the highest ability to bind AA with 87%. Furthermore, a significant positive relation was found between the carbohydrate content of PGN and percentage of bind AA, and the content of four specific amino acids of PGN and AA binding ability were also positive correlated. Thereinto, alanine of PGN had a significant impact on AA binding among four amino acids. Additionally, the C–O (carboxyl, polysaccharides, and arene), C=O amide, and N–H amines groups of PGN were involved in AA binding.

Keywords

acrylamide lactic acid bacteria peptidoglycan component binding 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2017

Authors and Affiliations

  • Dan Zhang
    • 1
  • Wei Liu
    • 2
  • Liang Li
    • 1
  • Hong-Yu Zhao
    • 1
  • Hong-Yang Sun
    • 1
  • Ming-Han Meng
    • 1
  • Sheng Zhang
    • 1
  • Mei-Li Shao
    • 1
  1. 1.College of Food ScienceNortheast Agricultural UniversityHarbin, HeilongjiangChina
  2. 2.Tongjiang entry-exit inspection and Quarantine BureauTongjiang, HeilongjiangChina

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