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Santos‐Beneit F. What is the role of microbial biotechnology and genetic engineering in medicine? Microbiologyopen 2024; 13:e1406. [PMID: 38556942 PMCID: PMC10982607 DOI: 10.1002/mbo3.1406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 02/26/2024] [Accepted: 03/12/2024] [Indexed: 04/02/2024] Open
Abstract
Microbial products are essential for developing various therapeutic agents, including antibiotics, anticancer drugs, vaccines, and therapeutic enzymes. Genetic engineering techniques, functional genomics, and synthetic biology unlock previously uncharacterized natural products. This review highlights major advances in microbial biotechnology, focusing on gene-based technologies for medical applications.
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Affiliation(s)
- Fernando Santos‐Beneit
- Institute of Sustainable ProcessesValladolidSpain
- Department of Chemical Engineering and Environmental Technology, School of Industrial EngineeringUniversity of ValladolidValladolidSpain
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2
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Kumar R, Singh U, Tiwari A, Tiwari P, Sahu JK, Sharma S. Vitamin B12: Strategies for enhanced production, fortified functional food products and health benefits. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.02.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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3
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Bioprocess Strategies for Vitamin B12 Production by Microbial Fermentation and Its Market Applications. Bioengineering (Basel) 2022; 9:bioengineering9080365. [PMID: 36004890 PMCID: PMC9405231 DOI: 10.3390/bioengineering9080365] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 07/27/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022] Open
Abstract
Vitamin B12 is a widely used compound in the feed and food, healthcare and medical industries that can only be produced by fermentation because of the complexity of its chemical synthesis. For this reason, finding better producer strains and optimizing their bioprocesses have been the main focus of industrial producers over the last few decades. In this review, we initially provide a historical overview of vitamin B12 research and the main biosynthetic characteristics of the two microorganism families typically used for its industrial production: several strains of Propionibacterium freudenreichii and strains related to Pseudomonas denitrificans. Later, a complete summary of the current state of vitamin B12 industrial production as well as the main advances and challenges for improving it is detailed, with a special focus on bioprocess optimization, which aims not only to increase production but also sustainability. In addition, a comprehensive list of the most important and relevant patents for the present industrial strains is provided. Finally, the potential applications of vitamin B12 in different markets are discussed.
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de Assis DA, Machado C, Matte C, Ayub MAZ. High Cell Density Culture of Dairy Propionibacterium sp. and Acidipropionibacterium sp.: A Review for Food Industry Applications. FOOD BIOPROCESS TECH 2022; 15:734-749. [PMID: 35069966 PMCID: PMC8761093 DOI: 10.1007/s11947-021-02748-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Accepted: 12/06/2021] [Indexed: 12/11/2022]
Abstract
The dairy bacteria Propionibacterium sp. and Acidipropionibacterium sp. are versatile and potentially probiotic microorganisms showing outstanding functionalities for the food industry, such as the production of propionic acid and vitamin B12 biosynthesis. They are the only food grade microorganisms able to produce vitamin B12. However, the fermentation batch process using these bacteria present some bioprocess limitations due to strong end-product inhibition, cells slow-growing rates, low product titer, yields and productivities, which reduces the bioprocess prospects for industrial applications. The high cell density culture (HCDC) bioprocess system is known as an efficient approach to overcome most of those problems. The main techniques applied to achieve HCDC of dairy Propionibacterium are the fed-batch cultivation, cell recycling, perfusion, extractive fermentation, and immobilization. In this review, the techniques available and reported to achieve HCDC of Propionibacterium sp. and Acidipropionibacterium sp. are discussed, and the advantages and drawbacks of this system of cultivation in relation to biomass formation, vitamin B12 biosynthesis, and propionic acid production are evaluated.
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Affiliation(s)
- Dener Acosta de Assis
- Biotechnology & Biochemical Engineering Laboratory (BiotecLab), Food Science and Technology Institute, Federal University of Rio Grande do Sul, Av. Bento Gonçalves 9500, PO Box 15090, ZC 91501-970 Porto Alegre, RS Brazil
| | - Camille Machado
- Biotechnology & Biochemical Engineering Laboratory (BiotecLab), Food Science and Technology Institute, Federal University of Rio Grande do Sul, Av. Bento Gonçalves 9500, PO Box 15090, ZC 91501-970 Porto Alegre, RS Brazil
| | - Carla Matte
- Biotechnology & Biochemical Engineering Laboratory (BiotecLab), Food Science and Technology Institute, Federal University of Rio Grande do Sul, Av. Bento Gonçalves 9500, PO Box 15090, ZC 91501-970 Porto Alegre, RS Brazil
| | - Marco Antônio Záchia Ayub
- Biotechnology & Biochemical Engineering Laboratory (BiotecLab), Food Science and Technology Institute, Federal University of Rio Grande do Sul, Av. Bento Gonçalves 9500, PO Box 15090, ZC 91501-970 Porto Alegre, RS Brazil
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5
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Hedayati R, Hosseini M, Najafpour GD. Optimization of semi-anaerobic vitamin B12 (cyanocobalamin) production from rice bran oil using Propionibacterium freudenreichii PTCC1674. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2019.101444] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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6
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Fiocco D, Longo A, Arena MP, Russo P, Spano G, Capozzi V. How probiotics face food stress: They get by with a little help. Crit Rev Food Sci Nutr 2019; 60:1552-1580. [DOI: 10.1080/10408398.2019.1580673] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, Foggia, Italy
| | - Angela Longo
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Mattia Pia Arena
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Pasquale Russo
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Giuseppe Spano
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Vittorio Capozzi
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
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7
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Bioavailability of Vitamin B 12 from Dairy Products Using a Pig Model. Nutrients 2018; 10:nu10091134. [PMID: 30134590 PMCID: PMC6163222 DOI: 10.3390/nu10091134] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Revised: 08/16/2018] [Accepted: 08/18/2018] [Indexed: 12/17/2022] Open
Abstract
The present study compares the bioavailability of vitamin B12 (B12) of dairy products or synthetic B12, using the pig as an experimental model for humans. Eleven pigs were used in a cross-over design to assess the net portal drained viscera (PDV) flux of blood plasma B12 after ingestion of tofu (TF; devoid of B12), Swiss cheese (SC), Cheddar cheese (CC), yogurt (YG), and synthetic B12 (TB12; TF supplemented with cyanocobalamin), providing a total of 25 µg of B12 each. PDV blood plasma flow for SC and CC were higher than for TF and TB12 (p ≤ 0.04) whereas YG was higher than TF (p = 0.05). Porto-arterial difference of blood plasma B12 concentrations were higher for CC and TB12 than for TF and YG (p ≤ 0.04) but not different from SC (p ≥ 0.15). Net PDV flux of B12 was only different from zero for CC. However, the net PDV flux of B12 for CC was not different from SC or TB12. Cumulative net PDV flux of B12 for SC, TB12, and CC were 2.9, 4.4, and 8.3 µg 23 h post-meal, corresponding to a bioavailability of 11.6%, 17.5%, and 33.0%, respectively. In conclusion, CC had the best bioavailability of B12 among the tested dairy products or compared to synthetic B12.
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Shi L, Xu Y, Zhan L, Xiang S, Zhu X, Wang X, Tian S. Enhancing vitamin B12 content in co-fermented soy-milk via a Lotka Volterra model. ACTA ACUST UNITED AC 2018. [DOI: 10.1515/tjb-2017-0365] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Abstract
Soybean products are popular because of its taste, digestibility, and health benefits. However, soybean lacks vitamin, mainly the low water-soluble vitamin B12. This study investigated the effects of fermentation conditions on the synthesis of vitamin B12, production of metabolites, and growth of Lactobacillus reuteri and Propionibacterium shermainii in fermented soy-milk. A Lotka Volterra model was successfully employed to describe the competition relationship between the two microorganisms under various fermentation conditions. A quadratic function between the ratio of interaction coefficients and vitamin B12 content was found. Higher vitamin B12 in soy-milk can be produced when the ratio of interaction coefficients approach to one. Compared with other fermented soybean products, fermented soy-milk contains more acetate, ethanol, and propionic acid. This study successfully demonstrated a mathematical model to enhance soy-milk vitamin B12 production.
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Affiliation(s)
- Lihua Shi
- Zhejiang Gongshang University , School of Food Science and Biotechnology , Hangzhou, Zhejiang Province , China
| | - Yuanyuan Xu
- Zhejiang Gongshang University , School of Food Science and Biotechnology , Hangzhou, Zhejiang Province , China
| | - Liangsheng Zhan
- Zhejiang Gongshang University , School of Food Science and Biotechnology , Hangzhou, Zhejiang Province , China
| | - Shasha Xiang
- Zhejiang Gongshang University , School of Food Science and Biotechnology , Hangzhou, Zhejiang Province , China
| | - Xuan Zhu
- Zhejiang Gongshang University , School of Food Science and Biotechnology , No. 18 Xuezheng Str. , Hangzhou, 310018 Zhejiang Province , China , Phone: +86-571-28008902, Fax: +86-571-28008900
| | - Xinmiao Wang
- Zhejiang Gongshang University , School of Food Science and Biotechnology , Hangzhou, Zhejiang Province , China
| | - Shiyi Tian
- Zhejiang Gongshang University , School of Food Science and Biotechnology , Hangzhou, Zhejiang Province , China
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9
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Piwowarek K, Lipińska E, Hać-Szymańczuk E, Kieliszek M, Ścibisz I. Propionibacterium spp.-source of propionic acid, vitamin B12, and other metabolites important for the industry. Appl Microbiol Biotechnol 2018; 102:515-538. [PMID: 29167919 PMCID: PMC5756557 DOI: 10.1007/s00253-017-8616-7] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2017] [Revised: 10/31/2017] [Accepted: 11/01/2017] [Indexed: 01/09/2023]
Abstract
Bacteria from the Propionibacterium genus consists of two principal groups: cutaneous and classical. Cutaneous Propionibacterium are considered primary pathogens to humans, whereas classical Propionibacterium are widely used in the food and pharmaceutical industries. Bacteria from the Propionibacterium genus are capable of synthesizing numerous valuable compounds with a wide industrial usage. Biomass of the bacteria from the Propionibacterium genus constitutes sources of vitamins from the B group, including B12, trehalose, and numerous bacteriocins. These bacteria are also capable of synthesizing organic acids such as propionic acid and acetic acid. Because of GRAS status and their health-promoting characteristics, bacteria from the Propionibacterium genus and their metabolites (propionic acid, vitamin B12, and trehalose) are commonly used in the cosmetic, pharmaceutical, food, and other industries. They are also used as additives in fodders for livestock. In this review, we present the major species of Propionibacterium and their properties and provide an overview of their functions and applications. This review also presents current literature concerned with the possibilities of using Propionibacterium spp. to obtain valuable metabolites. It also presents the biosynthetic pathways as well as the impact of the genetic and environmental factors on the efficiency of their production.
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Affiliation(s)
- Kamil Piwowarek
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Food Biotechnology and Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-776, Warsaw, Poland.
| | - Edyta Lipińska
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Food Biotechnology and Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-776, Warsaw, Poland
| | - Elżbieta Hać-Szymańczuk
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Food Biotechnology and Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-776, Warsaw, Poland
| | - Marek Kieliszek
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Food Biotechnology and Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-776, Warsaw, Poland
| | - Iwona Ścibisz
- Department of Food Technology, Division of Fruit and Vegetable Technology, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c Street, 02-776, Warsaw, Poland
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10
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Piwowarek K, Lipińska E, Hać-Szymańczuk E, Bzducha-Wróbel A, Synowiec A. Research on the ability of propionic acid and vitamin B12 biosynthesis by Propionibacterium freudenreichii strain T82. Antonie van Leeuwenhoek 2017; 111:921-932. [PMID: 29178013 PMCID: PMC5945763 DOI: 10.1007/s10482-017-0991-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Accepted: 11/20/2017] [Indexed: 01/03/2023]
Abstract
The purpose of this study was to determine the potential for biosynthesis of propionic acid and vitamin B12 by Propionibacterium freudenreichii T82 in a medium containing various sources of carbon (glucose, fructose, and saccharose). These sugars are present in apple pomaces, which are the waste from the production of apple juice. Using statistical analysis design of experiments (DoE), the results allowed us to determine which sugars (carbon sources) exert the most beneficial influence on the biosynthesis of propionic acid and cobalamin. The highest production of propionic acid by the tested bacterial strain was obtained in a medium in which glucose accounted for at least 50% of the available carbon sources. Depending on the culture medium, the concentration of this metabolite ranged from 23 to 40 g/L. P. freudenreichii T82 produced the smallest amount of acid in medium in which the dominant nutrient source was saccharose. The results obtained indicated an inverse relationship between the amount of acid produced by the bacteria and vitamin B12 biosynthesis. Because of the high efficiency of propionic acid biosynthesis by P. freudenreichii T82, the prospect of using this strain to obtain propionate with the simultaneous disposal of waste materials (such as apple pomaces) which contain glucose and/or fructose is very promising.
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Affiliation(s)
- Kamil Piwowarek
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Food Biotechnology and Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-776, Warsaw, Poland.
| | - Edyta Lipińska
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Food Biotechnology and Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-776, Warsaw, Poland
| | - Elżbieta Hać-Szymańczuk
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Food Biotechnology and Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-776, Warsaw, Poland
| | - Anna Bzducha-Wróbel
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Food Biotechnology and Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-776, Warsaw, Poland
| | - Alicja Synowiec
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Food Biotechnology and Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-776, Warsaw, Poland
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11
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An overview of biotechnological production of propionic acid: From upstream to downstream processes. ELECTRON J BIOTECHN 2017. [DOI: 10.1016/j.ejbt.2017.04.004] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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12
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Wang Z, Lin M, Wang L, Ammar EM, Yang ST. Metabolic engineering of Propionibacterium freudenreichii subsp. shermanii for enhanced propionic acid fermentation: Effects of overexpressing three biotin-dependent carboxylases. Process Biochem 2015. [DOI: 10.1016/j.procbio.2014.11.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Wang Z, Jin Y, Yang ST. High cell density propionic acid fermentation with an acid tolerant strain ofPropionibacterium acidipropionici. Biotechnol Bioeng 2014; 112:502-11. [DOI: 10.1002/bit.25466] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2014] [Revised: 07/28/2014] [Accepted: 09/16/2014] [Indexed: 11/12/2022]
Affiliation(s)
- Zhongqiang Wang
- William G. Lowrie Department of Chemical & Biomolecular Engineering; The Ohio State University; 140W. 19th Ave Columbus OH 43210
| | - Ying Jin
- William G. Lowrie Department of Chemical & Biomolecular Engineering; The Ohio State University; 140W. 19th Ave Columbus OH 43210
| | - Shang-Tian Yang
- William G. Lowrie Department of Chemical & Biomolecular Engineering; The Ohio State University; 140W. 19th Ave Columbus OH 43210
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Newly antibacterial and antiadhesive lipopeptide biosurfactant secreted by a probiotic strain, Propionibacterium freudenreichii. Appl Biochem Biotechnol 2014; 174:2725-40. [PMID: 25216696 DOI: 10.1007/s12010-014-1221-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2014] [Accepted: 09/02/2014] [Indexed: 10/24/2022]
Abstract
A lipopeptide biosurfactant production from a probiotic type strain of Propionibacterium freudenreichii subsp. freudenreichii is being reported here for the first time. This biosurfactant is able to reduce the surface tension of water from 72 to 38 mN/m with an increase of the biosurfactant concentration up to critical micelle concentration value of 1.59 mg/ml. The production of the biosurfactant was found to be much higher in medium containing sunflower oil compared to the glucose-containing medium. The maximum emulsifying activity (E24 = 72 %) was attained with used frying sunflower oil, while kerosene and starch had the lowest emulsifying activity. Biosurfactant production seems to be parallel to cell growth. The produced biosurfactant was relatively thermo-stable and no appreciable changes in biosurfactant activity occurred at temperature ranges of 25-85 °C. The analysis of the extracted biosurfactant by thin layer chromatography, infrared spectroscopy, and (1)H and (13)CNMR spectroscopy revealed the chemical nature of the biosurfactant as lipopeptide. Produced lipopeptide was evaluated for its antimicrobial and antiadhesive activity and showed significant antimicrobial and antiadhesive action against a wide range of pathogenic bacteria and fungi. A total growth inhibition was observed over Rhodococcus erythropolis, while the best result of antiadhesion was obtained against Pseudomonas aeruginosa.
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Hajfarajollah H, Mokhtarani B, Mortaheb H, Afaghi A. Vitamin B12 biosynthesis over waste frying sunflower oil as a cost effective and renewable substrate. Journal of Food Science and Technology 2014; 52:3273-82. [PMID: 26028708 DOI: 10.1007/s13197-014-1383-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/06/2014] [Accepted: 04/15/2014] [Indexed: 01/26/2023]
Abstract
Statistical experimental designs were used to develop a medium based on waste frying sunflower oil (WFO) and other nutrient sources for production of vitamin B12 (VB12) by Propionibacterium freudenreichii subsp. freudenreichii PTCC 1674. The production of acetic acid and propionic acid were also evaluated using the same microorganism. The amount of WFO in the media was initially optimized. The amount of 4 % w/v of oil found to be an appropriate amount for production of VB12. A Plackett Burman design was then employed to identify nutrients that have significant effect on the production of VB12 in the WFO media. Dimethylbenzimidazolyl (DMB), cobalt chloride, ferrous sulfate, and calcium chloride were the most important compounds. The level optimization of nutrients as the significant factors was finally performed using response surface methodology based on a central composite design. The model predicted that a medium containing 35.56 mg/L DMB, 14.69 mg/L CoCl2.6H2O, 5.82 mg/L FeSO4.7H2O, and 11.41 mg/L CaCl2.2H2O gives the maximum VB12 production of 2.60 mg/L. The optimized medium provides a final concentration of vitamin 170 % higher than that by the original medium. This study offers valuable insights on a cost-effective carbon source for industrial production of food-grade VB12.
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Affiliation(s)
| | - Babak Mokhtarani
- Chemistry and Chemical Engineering Research Center of Iran, Tehran, Iran P.O. Box 14335-186
| | - Hamidreza Mortaheb
- Chemistry and Chemical Engineering Research Center of Iran, Tehran, Iran P.O. Box 14335-186
| | - Ali Afaghi
- Chemistry and Chemical Engineering Research Center of Iran, Tehran, Iran P.O. Box 14335-186
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16
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Effect of dairy probiotic combinations on in vitro gastrointestinal tolerance, intestinal epithelial cell adhesion and cytokine secretion. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.02.022] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
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17
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Matte JJ, Britten M, Girard CL. The importance of milk as a source of vitamin B12 for human nutrition. Anim Front 2014. [DOI: 10.2527/af.2014-0012] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Affiliation(s)
- J. J. Matte
- Agriculture and Agri-Food Canada, Dairy and Swine Research and Development Centre, Sherbrooke, QC, Canada
| | - M. Britten
- Agriculture and Agri-Food Canada, Food Research and Development Centre, St-Hyacinthe, QC, Canada
| | - C. L. Girard
- Agriculture and Agri-Food Canada, Dairy and Swine Research and Development Centre, Sherbrooke, QC, Canada
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18
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Poonam, Pophaly SD, Tomar SK, De S, Singh R. Multifaceted attributes of dairy propionibacteria: a review. World J Microbiol Biotechnol 2012; 28:3081-95. [PMID: 22806746 DOI: 10.1007/s11274-012-1117-z] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2012] [Accepted: 06/21/2012] [Indexed: 12/31/2022]
Abstract
Dairy propionibacteria are Generally Recognized as Safe (GRAS) status microorganisms which have been traditionally used for the manufacture of Swiss type cheeses. In the last two decades various added features and functionalities have been discovered and developed from these bacteria. Propionibacteria are robust organisms with remarkable adaptability to technological and physiological stress conditions. Besides, they also display a multitude of health promoting properties like modulation of gut microbiota, improved gut physiology and immunomodulation suggesting their promising probiotic potential. Propionibacteria produce an interestingly wide range of functional biomolecules like B group vitamins, trehalose, conjugated linoleic acid, propionic acid, bacteriocins, bifidogenic factors etc. These bacteria are thus now being explored for designing novel functional foods as well as for industrial production of nutraceuticals. Growing interest in these bacteria is fueled by the first whole genome sequencing of a Propionibacterium freudenreichii strain providing a platform for better understanding of various pathways and further improvement in related process technologies.
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Affiliation(s)
- Poonam
- Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana 132001, India
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19
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Thirupathaiah Y, Swarupa Rani C, Sudhakara Reddy M, Venkateswar Rao L. Effect of chemical and microbial vitamin B₁₂ analogues on production of vitamin B₁₂. World J Microbiol Biotechnol 2012; 28:2267-71. [PMID: 22806050 DOI: 10.1007/s11274-012-1011-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2011] [Accepted: 01/28/2012] [Indexed: 10/14/2022]
Abstract
Strain improvement by genetic manipulation or optimization of fermentation conditions for overproduction of vitamin B(12) has a drawback due to feed back inhibition. To resist the feed back inhibition by analogues of vitamin B(12) in Propionibacterium freudenrechii subsps. shermanii (OLP-5), we have tested with microbially separated B(12) analogues from three different strains. Microbial analogues were differentiated from commercially available vitamin B(12) by high pressure liquid chromatography and spectrophotometric method. An analogue isolated from NRRL-B-4327 was shown to increase vitamin B(12) concentration from 18.53 ± 0.15 to 31.67 ± 0.58 mg/l in OLP-5 strain. The presence of chemical analogue (ICH(2) Co(DH)(2) (H(2)Py)(4)) increased vitamin B(12) production from 16.13 ± 0.15 to 18.53 ± 0.15 mg/l in OLP-5. These findings revealed that addition of B(12) analogues in fermentation media have developed strain resistance to feed back inhibition by vitamin B(12).
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Affiliation(s)
- Yeruva Thirupathaiah
- Department of Microbiology, Osmania University, Hyderabad 500007, Andhra Pradesh, India
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20
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Van Wyk J, Britz TJ. A rapid HPLC method for the extraction and quantification of vitamin B12in dairy products and cultures ofPropionibacterium freudenreichii. ACTA ACUST UNITED AC 2010. [DOI: 10.1051/dst/2009055] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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An In Vitro Study on Bacterial Growth Interactions and Intestinal Epithelial Cell Adhesion Characteristics of Probiotic Combinations. Curr Microbiol 2009; 60:327-35. [DOI: 10.1007/s00284-009-9545-1] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2009] [Accepted: 11/05/2009] [Indexed: 12/23/2022]
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Zhang A, Yang ST. Engineering Propionibacterium acidipropionici for enhanced propionic acid tolerance and fermentation. Biotechnol Bioeng 2009; 104:766-73. [PMID: 19530125 DOI: 10.1002/bit.22437] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Propionibacterium acidipropionici, a Gram-positive, anaerobic bacterium, has been the most used species for propionic acid production from sugars. In this study, the metabolically engineered mutant ACK-Tet, which has its acetate kinase gene knocked out from the chromosome, was immobilized and adapted in a fibrous bed bioreactor (FBB) to increase its acid tolerance and ability to produce propionic acid at a high final concentration in fed-batch fermentation. After about 3 months adaptation in the FBB, the propionic acid concentration in the fermentation broth reached approximately 100 g/L, which was much higher than the highest concentration of approximately 71 g/L previously attained with the wild-type in the FBB. To understand the mechanism and factors contributing to the enhanced acid tolerance, adapted mutant cells were harvested from the FBB and characterized for their morphology, growth inhibition by propionic acid, protein expression profiles as observed in SDS-PAGE, and H+-ATPase activity, which is related to the proton pumping and cell's ability to control its intracellular pH gradient. The adapted mutant obtained from the FBB showed significantly reduced growth sensitivity to propionic acid inhibition, increased H+-ATPase expression and activity, and significantly elongated rod morphology.
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Affiliation(s)
- An Zhang
- William G. Lowrie Department of Chemical and Biomolecular Engineering, The Ohio State University, 140 West 19th Avenue, Columbus, Ohio 43210, USA
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Ho PH, Luo JB, Adams MC. Lactobacilli and dairy propionibacterium with potential as biopreservatives against food fungi and yeast contamination. APPL BIOCHEM MICRO+ 2009. [DOI: 10.1134/s0003683809040115] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Burgess CM, Smid EJ, Rutten G, van Sinderen D. A general method for selection of riboflavin-overproducing food grade micro-organisms. Microb Cell Fact 2006; 5:24. [PMID: 16848883 PMCID: PMC1570366 DOI: 10.1186/1475-2859-5-24] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2006] [Accepted: 07/18/2006] [Indexed: 12/05/2022] Open
Abstract
Background This study describes a strategy to select and isolate spontaneous riboflavin-overproducing strains of Lactobacillus (Lb.) plantarum, Leuconostoc (Lc.) mesenteroides and Propionibacterium (P.) freudenreichii. Results The toxic riboflavin analogue roseoflavin was used to isolate natural riboflavin-overproducing variants of the food grade micro-organisms Lb. plantarum, Lc. mesenteroides and P. freudenreichii strains. The method was successfully employed for strains of all three species. The mutation(s) responsible for the observed overproduction of riboflavin were identified for isolates of two species. Conclusion Selection for spontaneous roseoflavin-resistant mutants was found to be a reliable method to obtain natural riboflavin-overproducing strains of a number of species commonly used in the food industry. This study presents a convenient method for deriving riboflavin-overproducing strains of bacterial starter cultures, which are currently used in the food industry, by a non-recombinant methodology. Use of such starter strains can be exploited to increase the vitamin content in certain food products.
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Affiliation(s)
- Catherine M Burgess
- Department of Microbiology and Biosciences Institute, National University of Ireland Cork, Western Road, Cork, Ireland
- current address: Dept of Food Safety, Teagasc-Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Eddy J Smid
- NIZO Food Research, PO Box 20, 6710 BA Ede, The Netherlands
| | - Ger Rutten
- NIZO Food Research, PO Box 20, 6710 BA Ede, The Netherlands
| | - Douwe van Sinderen
- Department of Microbiology and Biosciences Institute, National University of Ireland Cork, Western Road, Cork, Ireland
- Alimentary Pharmabiotic Centre, Biosciences Institute, National University of Ireland Cork, Western Road, Cork, Ireland
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