Figure 4.

The coupled effect of nutritional food molecules and B3XKV5 protein interaction on the growth of L. reuteri. (A–D) The effect of different concentrations of nutritional food molecules (rutin, myricetin, quercetin, and stachyose) on the growth curve of the strain; (E) the effect of the optimum concentration (200 ug/mL) of each nutritional food molecule type (rutin, myricetin, quercetin, and stachyose) on the growth curve of the strain was added separately; (F) the effects of various nutritional small molecules (rutin, myricetin, quercetin, and stachyose, 200 ug/mL) on the growth of the strain were combined with B3XKV5 (200 ug/mL) at the optimal concentration.