Binding interaction studies of the immobilized Salmonella typhimurium with extracellular matrix and muscle proteins, and polysaccharides

Our research attempts to understand the real-time interactions of immobilized Salmonella typhimurium with extracellular membrane proteins (collagen I, fibronectin and laminin) and muscle proteins (actin and myosin). Salmonella cells were immobilized on the sensor chip of a surface plasmon resonance (SPR) biosensor. Typical results showed that collagen I and myosin had higher binding responses to the S. typhimurium surface but laminin, actin and fibronectin had lower binding responses. The binding kinetics of collagen I and Salmonella cell surface showed an apparent dissociation and association rate constants of 3.90E−4 s−1 and 1.07E+4 mol−1 s−1. Using the model system developed in our laboratory, the interactions of carrageenans and other polysaccharides with collagen and the Salmonella sensor surface were evaluated. The κ-carrageenans blocked 92–100% binding of collagen to the Salmonella surface, while sodium alginate and low methoxy pectin blocked 50% and 18% binding, respectively. These biosensor studies allowed the rapid evaluation of compounds that may prevent bacterial attachment to poultry skin and carcasses, thus reducing pathogen contamination of poultry foods.