Different a-casein association states and their interaction with lipid vesicles to study antibacterial activity

The interactions between caseins and lipid membranes are fundamental for the physiological function of these proteins. Moreover, the understanding of the underlying molecular mechanisms is of great interest for the development of new casein derived antimicrobial peptides. Indeed, it was already shown that peptides derived from caseins possess antibacterial activity but their mechanisms of action is still debated. Here, we present an experimental study on the interaction between model lipid membranes and a-casein by means of spectroscopy and fluorescence microscopy techniques. a-casein is an unfolded protein that due to its amphiphilic nature is known to self-assembly into non-stable micellar structures whose presence, diameter and compactness depend on environmental conditions. Presented experiments are aimed at assessing the effects of this protein in different states (monomeric, micellar and aggregated) on the membranes highlighting the role of micelles.The association state of a-casein at different pH and temperatures was analysed by fluorescence spectroscopy, circular dichroism and dynamic light scattering. Then, a-casein in different states was added to giant lipid vesicles and fluorescence microscopy and spectroscopy techniques were used to map and quantify induced modifications on the membrane. Our results indicate that, depending on the specific properties of the added protein state, different membrane structure and morphology changes occur. Interestingly, the most effective species in altering membranes is constituted by highly hydrophobic oligomers originating from larger aggregates disassembly.