Lactic acid bacterial
exopolysaccharides (EPS) are used in the
food industry to improve the stability and rheological properties
of fermented dairy products. β-Lactoglobulin (BLG), the dominant
whey protein in bovine milk, is well known to bind small molecules
such as fatty acids, vitamins, and flavors, and to interact with neutral
and anionic polysaccharides used in food and pharmaceuticals. While
sparse data are available on the affinity of EPS–milk protein
interactions, structural information on BLG–EPS complexes,
including the EPS binding sites, is completely lacking. Here, binding
sites on BLG variant A (BLGA), for oligosaccharides prepared by mild
acid hydrolysis of two EPS produced by
Streptococcus
thermophilus
LY03 and
Lactobacillus
delbrueckii
ssp. bulgaricus CNRZ 1187, respectively,
are identified by NMR spectroscopy and supplemented by isothermal
titration calorimetry (ITC) and molecular docking of complexes. Evidence
of two binding sites (site 1 and site 2) on the surface of BLGA is
achieved for both oligosaccharides (LY03-OS and 1187-OS) through NMR
chemical shift perturbations, revealing multivalency of BLGA for EPS.
The affinities of LY03-OS and 1187-OS for BLGA gave
K
D
values in the mM range obtained by both NMR (pH 2.65)
and ITC (pH 4.0). Molecular docking suggested that the BLGA and EPS
complexes depend on hydrogen bonds and hydrophobic interactions. The
findings provide insights into how BLGA engages structurally different
EPS-derived oligosaccharides, which may facilitate the design of BLG–EPS
complexation, of relevance for formulation of dairy products and improve
understanding of BLGA coacervation.