Optimization, Partial Purification, and Characterization of Bioactive Peptides of Lactobacillus paracasei Isolated from Traditional Egyptian Cheese
Background: Bacteriocins are small peptides which are ribosomally synthesized and have been shown to have wide range of antimicrobial activity. The aim of this study was to optimize the production of L. paracasei MG847589 bacteriocin. Furthermore, the potential antibacterial properties of the novel...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Shahid Sadoughi University of Medical Sciences
2022-12-01
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| Series: | Journal of Food Quality and Hazards Control |
| Subjects: | |
| Online Access: | http://jfqhc.ssu.ac.ir/article-1-1027-en.html |
| _version_ | 1797958046110973952 |
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| author | M.G. Shehata A.N. Badr N.M. Abd El-Aziz H.S. Abd-Rabou S.A. El-Sohaimy |
| author_facet | M.G. Shehata A.N. Badr N.M. Abd El-Aziz H.S. Abd-Rabou S.A. El-Sohaimy |
| author_sort | M.G. Shehata |
| collection | DOAJ |
| description | Background: Bacteriocins are small peptides which are ribosomally synthesized and have been shown to have wide range of antimicrobial activity. The aim of this study was to optimize the production of L. paracasei MG847589 bacteriocin. Furthermore, the potential antibacterial properties of the novel bacteriocins were characterized and evaluated against Staphylococcus aureus.
Methods: The present study optimized the growth media constituents of Lactobacillus paracasei MG847589 to improve bacteriocin yield by applying One-Factor-at-a-Time (OFAT) and Response Surface Methodology (RSM) methods.
Results: At OFAT, two-fold activity increased against Staphylococcus aureus in the presence of whey (22.5 g/L) as nitrogen source and sucrose (30 g/L) as carbon source. RSM tool was performed with media compounds using design expert 12.0.1.0. Whey (22.5 g/L), sucrose (30 g/L), temperature (30 ºC), and pH (6.5) condition yielded 25,600 AU/ml of bacteriocin against S. aureus. Bacteriocin was stable at pH range of 2.0 to 8.0 for one h and at 60 ºC for 15 min. The produced antimicrobial peptide is a novel bacteriocin with molecular mass of 2,611.122 Da.
Conclusion: Bacteriocin of L. paracasei MG847589 isolated from traditional Egyptian cheese (Kareish) showed great antimicrobial activity and could be applied as food preservative in food manufacturing.
DOI: 10.18502/jfqhc.9.4.11375 |
| first_indexed | 2024-04-11T00:13:13Z |
| format | Article |
| id | doaj.art-68c6bebe68ce40e2812e9d7a9185c009 |
| institution | Directory Open Access Journal |
| issn | 2345-685X 2345-6825 |
| language | English |
| last_indexed | 2024-04-11T00:13:13Z |
| publishDate | 2022-12-01 |
| publisher | Shahid Sadoughi University of Medical Sciences |
| record_format | Article |
| series | Journal of Food Quality and Hazards Control |
| spelling | doaj.art-68c6bebe68ce40e2812e9d7a9185c0092023-01-09T06:28:47ZengShahid Sadoughi University of Medical SciencesJournal of Food Quality and Hazards Control2345-685X2345-68252022-12-0194199214Optimization, Partial Purification, and Characterization of Bioactive Peptides of Lactobacillus paracasei Isolated from Traditional Egyptian CheeseM.G. Shehata0A.N. Badr1N.M. Abd El-Aziz2H.S. Abd-Rabou3S.A. El-Sohaimy4 Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21,934, Egypt, Food Research Section, R;D Division, Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), Abu Dhabi 20,602, United Arab Emirates Food Toxicology and Contaminants Department, National Research Centre, Cairo 12,622, Egypt Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21,934, Egypt Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21,934, Egypt Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21,934, Egypt, Department of Technology and Organization of Public Catering, Institute of Sport, Tourism and Service, South Ural State University, Chelyabinsk, Russia Background: Bacteriocins are small peptides which are ribosomally synthesized and have been shown to have wide range of antimicrobial activity. The aim of this study was to optimize the production of L. paracasei MG847589 bacteriocin. Furthermore, the potential antibacterial properties of the novel bacteriocins were characterized and evaluated against Staphylococcus aureus. Methods: The present study optimized the growth media constituents of Lactobacillus paracasei MG847589 to improve bacteriocin yield by applying One-Factor-at-a-Time (OFAT) and Response Surface Methodology (RSM) methods. Results: At OFAT, two-fold activity increased against Staphylococcus aureus in the presence of whey (22.5 g/L) as nitrogen source and sucrose (30 g/L) as carbon source. RSM tool was performed with media compounds using design expert 12.0.1.0. Whey (22.5 g/L), sucrose (30 g/L), temperature (30 ºC), and pH (6.5) condition yielded 25,600 AU/ml of bacteriocin against S. aureus. Bacteriocin was stable at pH range of 2.0 to 8.0 for one h and at 60 ºC for 15 min. The produced antimicrobial peptide is a novel bacteriocin with molecular mass of 2,611.122 Da. Conclusion: Bacteriocin of L. paracasei MG847589 isolated from traditional Egyptian cheese (Kareish) showed great antimicrobial activity and could be applied as food preservative in food manufacturing. DOI: 10.18502/jfqhc.9.4.11375http://jfqhc.ssu.ac.ir/article-1-1027-en.htmlbacteriocinspeptideslactobacillaleslacticaseibacillus paracaseianti-bacterial agentsstaphylococcus aureus |
| spellingShingle | M.G. Shehata A.N. Badr N.M. Abd El-Aziz H.S. Abd-Rabou S.A. El-Sohaimy Optimization, Partial Purification, and Characterization of Bioactive Peptides of Lactobacillus paracasei Isolated from Traditional Egyptian Cheese Journal of Food Quality and Hazards Control bacteriocins peptides lactobacillales lacticaseibacillus paracasei anti-bacterial agents staphylococcus aureus |
| title | Optimization, Partial Purification, and Characterization of Bioactive Peptides of Lactobacillus paracasei Isolated from Traditional Egyptian Cheese |
| title_full | Optimization, Partial Purification, and Characterization of Bioactive Peptides of Lactobacillus paracasei Isolated from Traditional Egyptian Cheese |
| title_fullStr | Optimization, Partial Purification, and Characterization of Bioactive Peptides of Lactobacillus paracasei Isolated from Traditional Egyptian Cheese |
| title_full_unstemmed | Optimization, Partial Purification, and Characterization of Bioactive Peptides of Lactobacillus paracasei Isolated from Traditional Egyptian Cheese |
| title_short | Optimization, Partial Purification, and Characterization of Bioactive Peptides of Lactobacillus paracasei Isolated from Traditional Egyptian Cheese |
| title_sort | optimization partial purification and characterization of bioactive peptides of lactobacillus paracasei isolated from traditional egyptian cheese |
| topic | bacteriocins peptides lactobacillales lacticaseibacillus paracasei anti-bacterial agents staphylococcus aureus |
| url | http://jfqhc.ssu.ac.ir/article-1-1027-en.html |
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