Kekgabile S. Letsididi

Jiangnan University

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Rebaone Letsididi

State Key Laboratory of Food Science and Technology

Zaixiang Lou

State Key Laboratory of Food Science and Technology

Zejun Pei

Anhui Medical University

Hongxin Wang

Jiangnan University

Mu Wanmeng

Jiangnan University

Fuhao Yu

Nanjing University

Bo Jiang

East China Normal University

Khalid Mohammed

State Key Laboratory of Food Science and Technology

Bibole Lubamba Maguy

Jiangnan University

Tao Zhang

Chinese Academy of Medical Sciences & Peking Union Medical College

Cooperative Institutions

Jiangnan University

State Key Laboratory of Food Science and Technology

Nanjing Medical University

Chongqing University of Posts and Telecommunications

Anhui Medical University

Second Hospital of Anhui Medical University

Wuxi No.2 People's Hospital

Shanxi Medical University

Second Hospital of Shanxi Medical University

Jinzhou Medical University

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Inhibitive Effect of Eugenol and Its Nanoemulsion on Quorum Sensing–Mediated Virulence Factors and Biofilm Formation by Pseudomonas aeruginosa

Journal of Food Protection (2019)

Zaixiang Lou Kekgabile S. Letsididi Fuhao Yu Zejun Pei Hongxin Wang

Chromobacterium violaceum

Swarming motility

Pyocyanin

Virulence factor

Rhamnolipid

Homoserine

10.4315/0362-028x.jfp-18-196

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Citations (63)

Antimicrobial and antibiofilm effects of trans-cinnamic acid nanoemulsion and its potential application on lettuce

LWT (2018)

Kekgabile S. Letsididi Zaixiang Lou Rebaone Letsididi Khalid Mohammed Bibole Lubamba Maguy

Minimum bactericidal concentration

Mesophile

Cinnamic acid

Aerobic bacteria

10.1016/j.lwt.2018.04.018

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Citations (69)

Molecular Modelling of a Thermostable Glycoside Hydrolase from Caldivirga maquilingensis and Its Substrate Docking Mechanism for Galactooligosaccharides Synthesis

Biomedicine and Biotechnology (2018)

Rebaone Letsididi Kekgabile S. Letsididi Tao Zhang Bo Jiang Mu Wanmeng

Glycoside hydrolases (GHs) are very important enzymes that can catalyze the breakdown of the glycosidic bonds between carbohydrates and non-carbohydrates to synthesize GOS prebiotic sugars and hydrolyze lactose in the dairy industry. GOS can stimulate the growth of gut microbiota to have beneficial health effects in the host. The current work investigated molecular modelling and lactose substrate docking of a thermostable GH family 1 from Caldivirga maquilingensis strain IC-167 and determined its mechanism for GOS synthesis. The 3D model structure obtained from the Swiss model analysis tool revealed that GH 1 from Caldivirga maquilingensis was a tetramer with a catalytic pocket at the center of each monomer. The overall quality of the model was 93%. When lactose was docked in the catalytic site using AutoDock Vina software, the catalytic amino acid residues were identified to be Glu 387 and Glu 209 which acted as nucleophile and acid/base residues respectively. Other amino acid residues like His 153, Gln 19, Glu 432, Ala 266, Asn 267, Ser 268 and Trp 433 were also found to be surrounding the catalytic site and playing an essential role in ligand binding and recognition of the lactose substrate for GOS synthesis. These findings offer an understanding of how enzyme protein structure determines catalytic specificity, which serves as new knowledge basis to engineer GH 1 from C. maquilingensis for the biosynthesis of GOS with a broad or narrow degree of polymerization range.

Glycosidic bond

Tetramer

Hydrolase

10.12691/bb-6-1-1

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