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Jeong SG, Kim HM, Lee M, Yang JE, Park HW. Use of Vegetable Waste as a Culture Medium Ingredient Improves the Antimicrobial and Immunomodulatory Activities of Lactiplantibacillus plantarum WiKim0125 Isolated from Kimchi. J Microbiol Biotechnol 2023; 33:75-82. [PMID: 36517044 PMCID: PMC9895991 DOI: 10.4014/jmb.2210.10049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 11/25/2022] [Accepted: 11/28/2022] [Indexed: 12/23/2022]
Abstract
Lactic acid bacteria (LAB) isolated from kimchi (a traditional Korean dish typically made of fermented cabbage) can provide various health benefits, including anti-obesity, antioxidant, anti-inflammatory, anticancer, and antimicrobial effects. In this study, we examined the antimicrobial and immunomodulatory effects of Lactiplantibacillus plantarum WiKim0125 cultured in de Man, Rogosa, and Sharpe (MRS) medium containing vegetable waste. Live bacterial cells were eliminated via supernatant filtration or heat treatment. The cell-free supernatant (CFS) obtained from culture broth containing kimchi cabbage waste (KCW), cabbage waste (CW), or onion waste (OW) showed significantly higher antimicrobial activity against skin pathogens (Propionibacterium acnes and Staphylococcus aureus) and foodborne pathogens (Escherichia coli and Salmonella typhimurium), with inhibition zones ranging between 4.4 and 8.5 mm, compared to that in conventional MRS medium (4.0-7.3 mm). In lipopolysaccharide-stimulated RAW264.7 cells, both supernatant and heat-inactivated Lb. plantarum WiKim0125 from culture media containing KCW and CW suppressed the production of inflammatory cytokines (72.8% and 49.6%, respectively) and nitric oxide (62.2% and 66.7%, respectively) without affecting cell viability. These results indicate that vegetable waste can potentially increase the antimicrobial and immunoregulatory potency of LAB while presenting a molecular basis for applying postbiotics to health products.
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Affiliation(s)
- Seul-Gi Jeong
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Ho Myeong Kim
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Moeun Lee
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Jung Eun Yang
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Hae Woong Park
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea,Corresponding author Phone: +82-62-610-1728 Fax: +82-62-610-1850 E-mail:
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Mehra R, Kumar H, Kumar N, Ranvir S, Jana A, Buttar HS, Telessy IG, Awuchi CG, Okpala COR, Korzeniowska M, Guiné RP. Whey proteins processing and emergent derivatives: An insight perspective from constituents, bioactivities, functionalities to therapeutic applications. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104760] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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Artificial Neural Network and Response Surface Methodology-Mediated Optimization of Bacteriocin Production by Rhizobium leguminosarum. IRANIAN JOURNAL OF SCIENCE AND TECHNOLOGY, TRANSACTIONS A: SCIENCE 2021. [DOI: 10.1007/s40995-021-01157-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Sidooski T, Brandelli A, Bertoli SL, Souza CKD, Carvalho LFD. Physical and nutritional conditions for optimized production of bacteriocins by lactic acid bacteria – A review. Crit Rev Food Sci Nutr 2018; 59:2839-2849. [DOI: 10.1080/10408398.2018.1474852] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Thiago Sidooski
- Chemical Engineering Department, University of Blumenau, São Paulo, Blumenau, SC, Brazil
| | - Adriano Brandelli
- Laboratory of Biochemistry and Applied Microbiology, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Sávio Leandro Bertoli
- Chemical Engineering Department, University of Blumenau, São Paulo, Blumenau, SC, Brazil
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Singh R, Miriyala SS, Giri L, Mitra K, Kareenhalli VV. Identification of unstructured model for subtilin production through Bacillus subtilis using hybrid genetic algorithm. Process Biochem 2017. [DOI: 10.1016/j.procbio.2017.06.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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da Silva Sabo S, Pérez-Rodríguez N, Domínguez JM, de Souza Oliveira RP. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat. Food Res Int 2017; 99:762-769. [PMID: 28784542 DOI: 10.1016/j.foodres.2017.05.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Revised: 04/27/2017] [Accepted: 05/27/2017] [Indexed: 10/19/2022]
Abstract
Cheese whey, the main byproduct of the dairy industry, is one of the most worrisome types of industrial waste, not only because of its abundant annual global production but also because it is a notable source of environmental pollution. However, cheese whey can serve as a raw material for the production of biocomposites. In this context, in this study, we assayed the production of a bacteriocin-like inhibitory substance (BLIS) and lactate by culturing Lactobacillus plantarum ST16Pa in hydrolyzed fresh cheese whey. The process was improved by studying the enzymatic hydrolysis of cheese whey as well as its supplementation with soybean flour under microaerophilic or anaerobic conditions. Thus, the highest values of BLIS (7367.23 arbitrary units [AU]/mL) and lactate yield (Ylactate/lactose=1.39g/g) were achieved after addition of 10g/L soybean flour in microaerophilia. These conditions were successfully scaled up in a bioreactor because during complete anaerobiosis at 150rpm, L. plantarum ST16Pa attained considerable cell growth (3.14g/L), lactate concentration (14.33g/L), and BLIS activity (8082.56AU/mL). In addition, the cell-free supernatant resulting from this bioprocess showed high biopreservative efficiency in chicken breast fillets artificially contaminated with Enterococcus faecium 711 during 7days of refrigerated storage, thus indicating the potential use of this BLIS as a biopreservative in the food industry.
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Affiliation(s)
- Sabrina da Silva Sabo
- Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Noelia Pérez-Rodríguez
- Chemical Engineering Department, Sciences Faculty, University of Vigo (Ourense Campus), Ourense, Spain
| | - José Manuel Domínguez
- Chemical Engineering Department, Sciences Faculty, University of Vigo (Ourense Campus), Ourense, Spain
| | - Ricardo Pinheiro de Souza Oliveira
- Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil.
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Abstract
Milk whey—commonly known as cheese whey—is a by-product of cheese or casein in the dairy industry and contains usually high levels of lactose, low levels of nitrogenous compounds, protein, salts, lactic acid and small amounts of vitamins and minerals. Milk whey contains several unique components like immunoglobulins (Igs), lactoferrin (Lf), lactoperoxidase (Lp), glycomacropeptide (GMP) and sphingolipids that possess some important antimicrobial and antiviral properties. Some whey components possess anticancer properties such as sphingomyelin, which have the potential to inhibit colon cancer. Immunoglobulin-G (IgGs), Lp and Lf concentrated from whey participates in host immunity. IgGs binds with bacterial toxins and lowers the bacterial load in the large bowel. There are some whey-derived carbohydrate components that possess prebiotic activity. Lactose support lactic acid bacteria (such as Bifidobacteria and Lactobacilli). Stallic acids, an oligosaccharide in whey, are typically attached to proteins, and possess prebiotic properties. The uniqueness of whey proteins is due to their ability to boost the level of glutathione (GSH) in various tissues and also to optimize various processes of the immune system. The role of GSH is very critical as it protects the cells against free radical damage, infections, toxins, pollution and UV exposure. Overall GSH acts as a centerpiece of the body’s antioxidant defense system. It has been widely observed that individuals suffering from cancer, HIV, chronic fatigue syndrome and many other immune-compromising conditions have very poor levels of glutathione. The sulphur-containing amino-acids (cysteine and methionine) are also found in high levels in whey protein. Thus, the present review will focus on the therapeutic potential of milk whey such as antibiotic, anti-cancer, anti-toxin, immune-enhancer, prebiotic property etc.
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Aarti C, Khusro A, Arasu MV, Agastian P, Al-Dhabi NA. Biological potency and characterization of antibacterial substances produced by Lactobacillus pentosus isolated from Hentak, a fermented fish product of North-East India. SPRINGERPLUS 2016; 5:1743. [PMID: 27795886 PMCID: PMC5055530 DOI: 10.1186/s40064-016-3452-2] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/02/2016] [Accepted: 09/29/2016] [Indexed: 11/10/2022]
Abstract
Lactic acid bacteria (LAB) isolated from various foods are important due to their potential to inhibit microorganisms, including drug-resistant bacteria. The objectives of this investigation were to isolate and identify antibacterial substances producing LAB from Hentak, a traditional fermented fish product of Manipur (North-East India), and to optimize the production of antagonistic substances present in cell free neutralized supernatant (CFNS) against enteric bacterial pathogens using the ‘one factor at a time’ (OFAT) method. Out of 10 LAB, the most potent bacterium producing antibacterial substances was isolated and identified as Lactobacillus pentosus strain LAP1 based upon morphological, biochemical and molecular characterization. MRS (de Man, Ragosa and Sharpe) medium was determined to provide better bactericidal activity (AU/ml) than other tested media against the indicator enteric bacteria, including Staphylococcus epidermidis MTTC 3615, Micrococcus luteus MTCC 106, Shigella flexneri MTCC 1457, Yersinia enterocolitica MTCC 840 and Proteus vulgaris MTCC 1771. The culture conditions (pH: 5, temperature: 30 °C and inoculum volume: 1 %) and medium components (carbon source: lactose and nitrogen source: ammonium chloride) were observed to be the most influential parameters of significant antagonistic activity of CFNS against the enteric pathogens. MRS medium supplemented with Tween20 effectively stimulated the yield of antibacterial substances. The CFNS of strain LAP1 exhibited sensitivity to proteolytic enzyme (pepsin) treatment and heat treatment (60 °C for 60 min, 100 °C for 30 min and 121 °C for 15 min) and lost its inhibitory properties. The CFNS was active at an acidic (pH 3.0) to neutral pH (pH 7.0) but lost its antagonistic properties at an alkaline pH. The CFNS obtained from strain LAP1 scavenges the DPPH (1,1-diphenyl-2 picrylhydrazyl) significantly in a concentration-dependent manner within the range of 8.8 ± 0.12–57.35 ± 0.1 %. The OFAT-based approach revealed the baseline for statistical optimization, the scale-up process and efficient production of CFNS by L. pentosus strain LAP1, which could be used as a potential antibacterial and free radical scavenging agent.
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Affiliation(s)
- Chirom Aarti
- Research Department of Plant Biology and Biotechnology, Loyola College, Nungambakkam, Chennai, Tamil Nadu 600034 India
| | - Ameer Khusro
- Research Department of Plant Biology and Biotechnology, Loyola College, Nungambakkam, Chennai, Tamil Nadu 600034 India
| | - Mariadhas Valan Arasu
- Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of Science, King Saud University, P. O. Box 2455, Riyadh, 11451 Saudi Arabia
| | - Paul Agastian
- Research Department of Plant Biology and Biotechnology, Loyola College, Nungambakkam, Chennai, Tamil Nadu 600034 India
| | - Naïf Abdullah Al-Dhabi
- Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of Science, King Saud University, P. O. Box 2455, Riyadh, 11451 Saudi Arabia
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Leães FL, Velho RV, Caldas DGG, Ritter AC, Tsai SM, Brandelli A. Expression of essential genes for biosynthesis of antimicrobial peptides of Bacillus is modulated by inactivated cells of target microorganisms. Res Microbiol 2015; 167:83-9. [PMID: 26577655 DOI: 10.1016/j.resmic.2015.10.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2015] [Revised: 10/01/2015] [Accepted: 10/28/2015] [Indexed: 11/27/2022]
Abstract
Certain Bacillus strains are important producers of antimicrobial peptides with great potential for biological control. Antimicrobial peptide production by Bacillus amyloliquefaciens P11 was investigated in the presence of heat-inactivated cells of bacteria and fungi. B. amyloliquefaciens P11 exhibited higher antimicrobial activity in the presence of inactivated cells of Staphylococcus aureus and Aspergillus parasiticus compared to other conditions tested. Expression of essential genes related to biosynthesis of the antimicrobial peptides surfactin (sfp), iturin A (lpa-14 and ituD), subtilosin A (sboA) and fengycin (fenA) was investigated by quantitative real-time PCR (qRT-PCR). The genes lpa-14 and ituD were highly expressed in the presence of S. aureus (inactivated cells), indicating induction of iturin A production by B. amyloliquefaciens P11. The other inducing condition (inactivated cells of A. parasiticus) suppressed expression of lpa-14, but increased expression of ituD. A twofold increase in fenA expression was observed for both conditions, while strong suppression of sboA expression was observed in the presence of inactivated cells of S. aureus. An increase in antimicrobial activity was observed, indicating that synthesis of antimicrobial peptides may be induced by target microorganisms.
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Affiliation(s)
- Fernanda Leal Leães
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos, ICTA, Universidade Federal do Rio Grande do Sul, UFRGS, Porto Alegre, Brazil
| | - Renata Voltolini Velho
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos, ICTA, Universidade Federal do Rio Grande do Sul, UFRGS, Porto Alegre, Brazil
| | - Danielle Gregório Gomes Caldas
- Laboratório de Biologia Celular e Molecular, Centro de Energia Nuclear na Agricultura, CENA, Universidade de São Paulo, USP, Piracicaba, SP, Brazil
| | - Ana Carolina Ritter
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos, ICTA, Universidade Federal do Rio Grande do Sul, UFRGS, Porto Alegre, Brazil
| | - Siu Mui Tsai
- Laboratório de Biologia Celular e Molecular, Centro de Energia Nuclear na Agricultura, CENA, Universidade de São Paulo, USP, Piracicaba, SP, Brazil
| | - Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos, ICTA, Universidade Federal do Rio Grande do Sul, UFRGS, Porto Alegre, Brazil.
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Industrial cheese whey utilization for enhanced production of purified pediocin PA-1. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.07.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Bali V, Panesar PS, Bera MB. Trends in utilization of agro-industrial byproducts for production of bacteriocins and their biopreservative applications. Crit Rev Biotechnol 2014; 36:204-14. [PMID: 25430892 DOI: 10.3109/07388551.2014.947916] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Bacteriocins are proteinaceous, ribosomally synthesized bio-molecules having major roles in food preservation due to their antimicrobial action against food spoilage microorganisms. These have gained importance in the last decades because of increasing interest in natural products and their applications in the field of biopreservation, pharmaceutical, aquaculture, livestock, etc. Their production is quite expensive which includes the cost of synthetic media and downstream processing of which 30% of the total production cost relies on synthetic media and nutritional supplements used for growth of microorganisms. The low cost agro-industrial by-products, rich in nutritional supplements, can act as a good substitute for high valued synthetic media. This review provides comprehensive information on the use of cost effective, renewable agro-industrial by-products as substrates for the production of bacteriocins and their application in food as biopreservatives.
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Affiliation(s)
- Vandana Bali
- a Biotechnology Research Laboratory, Department of Food Engineering and Technology , Sant Longowal Institute of Engineering and Technology , Longowal , Punjab , India
| | - Parmjit S Panesar
- a Biotechnology Research Laboratory, Department of Food Engineering and Technology , Sant Longowal Institute of Engineering and Technology , Longowal , Punjab , India
| | - Manab B Bera
- a Biotechnology Research Laboratory, Department of Food Engineering and Technology , Sant Longowal Institute of Engineering and Technology , Longowal , Punjab , India
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Schirru S, Favaro L, Mangia NP, Basaglia M, Casella S, Comunian R, Fancello F, de Melo Franco BDG, de Souza Oliveira RP, Todorov SD. Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0667-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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Leães FL, Velho RV, Caldas DGG, Pinto JV, Tsai SM, Brandelli A. Influence of pH and temperature on the expression of sboA and ituD genes in Bacillus sp. P11. Antonie van Leeuwenhoek 2013; 104:149-54. [PMID: 23677688 DOI: 10.1007/s10482-013-9935-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2013] [Accepted: 05/06/2013] [Indexed: 10/26/2022]
Abstract
Temperature and pH are key factors influencing the production of antimicrobial peptides. In this work, qRT-PCR methodology was used to demonstrate the effect of these two variables on sboA (subtilosin A) and ituD (iturin A) expression in Bacillus sp. P11, an isolate from aquatic environment of the Amazon. Bacillus sp. P11 was incubated in BHI broth for 36 h at 30, 37 and 42 °C, and the pH values were 6.0, 7.4 and 8.0. The production of subtilosin A and iturin A was confirmed by mass spectrometry. The sboA expression increased 200-fold when the initial pH was 8.0. In contrast, ituD expression was maximum at pH 6.0. Increased temperature (42 °C) was adverse for both genes, but ituD expression increased at 37 °C. Expression of sboA and ituD was strongly affected by pH and temperature and qRT-PCR proved to be a powerful tool to investigate the potential of Bacillus strains to produce subtilosin A and iturin A.
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Affiliation(s)
- Fernanda Leal Leães
- Laboratório de Bioquímica e Microbiologia Aplicada, Universidade Federal do Rio Grande do Sul UFRGS, ICTA-UFRGS, Av. Bento Gonçalves 9500, Porto Alegre 91501-970, Brazil
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Sánchez-Zapata E, Fernández-López J, Angel Pérez-Alvarez J. Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00190.x] [Citation(s) in RCA: 122] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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