IN VITRO STUDY ON RELEASE OF BIOACTIVE ANTIMICROBIAL COMPOUNDS FROM DAIRY PRODUCTS BY CERTAIN PROMISING PROBIOTIC LACTOBACILLUS STRAINS

Debapriya Mohanty; Manish Ranjan Saini; Swati Mohapatra

doi:10.22159/ijpps.2017v9i4.12006

Authors

Debapriya Mohanty Department of Microbiology, OUAT, Bhubaneswar-3, Odisha
Manish Ranjan Saini Institute of Pesticide Formulation Technology, Gurgaon, Haryana, India
Swati Mohapatra Department of Microbiology, OUAT, Bhubaneswar-3, Odisha

DOI:

https://doi.org/10.22159/ijpps.2017v9i4.12006

Keywords:

Lactobacillus species, Probiotic properties, Antimicrobial compound, Purification

Abstract

Objective: The antimicrobial activity and Probiotic properties of Lactobacillus species were evaluated. The antimicrobial compound of potent antimicrobial probiotic Lactobacillus was purified by column chromatography and its nature and stability were determined.

Methods: This investigation was performed with few Lactobacillus strains of ATCC and MTCC along with certain strains isolated from different dairy sources. They were evaluated for their probiotics properties (acid tolerance, bile tolerance, bile salt hydrolase activity, cell autoaggregation, cell surface hydrophobicity and haemolytic behaviour). Agar well diffusion method was used to screen their potency to release bioactive compound against several pathogens. This potent antimicrobial compound was purified by chromatography as well as its molecular mass was estimated by following SDS-PAGE. Finally, the stability of the compound was determined against various ranges of temperature and pH.

Results: Among all Lactobacillus strains, R1 was found to be a potent probiotic strain as well as cell free supernatant (CFS) of R1 showed more strong antagonistic effect against most of the pathogens. Carbohydrate fermentation and physiological characterization of strain R1 matched with Lactobacillus fermentum as per Bergey's manual of systematic bacteriology. The molecular mass of the purified fraction was estimated at approximately 25 kDa and could be stable after heat treatment of 100 Â°C for 30 min and pH range of 4.5-7.0

Conclusion: R1 showed highest antimicrobial activity while it has been found as Lactobacillus fermentum. It is due to the release of a bioactive compound having a molecular mass of 25 kDa.

Â

Downloads

Download data is not yet available.

References

Vaughan E, Mollet B, de Vos WM. The functionality of probiotics and intestinal lactobacilli: light in the intestinal tract tunnel. Curr Opin Chem Biol 1999;10:505-10.

FAO/WHO. Guidelines for the evaluation of probiotics in foodâ€“joint food and agricultural organisation of the United Nations and world health organization working group meeting report. London Ontario, Canada; 2002.

Tuomola E, Crittenden R, Playne M, Isolauri E, Salminen S. Quality assurance criteria for probiotic bacteria. Am J Clin Nutr 2001;73:393-8.

Gomes BC, Rodrigues MR, WinkelstrÃ¶ter LK, Nomizo A, de Martinis EC. In vitro evaluation of the probiotic potential of bacteriocin producer Lactobacillus sakei. J Food Prot 2012;75:1083-9.

Gudina EJ, Teixeira JA, Rodrigues LR. Isolation and functional characterization of biosurfactant produced by Lactobacillus paracasei. Colloids Surf B 2010;76:298-04.

Nissen-Meyer J, Holo H, Havarstein LS, Sletten K, Nes IF. A novel lactococcal bacteriocin whose activity depends on the complementary action of two peptides. J Bacteriol 1992;174:5686-92.

De Vuyst L, Leroy F. Bacteriocins from lactic acid bacteria: production, purification, and food applications. J Mol Microbiol Biotechnol 2007;13:194-9.

Kaushik JK, Kumar A, Duary RK, Mohanty AK, Grover S, Vatish, VK. Functional and probiotic attributes of an indigenous isolate of Lactobacillus plantarum. PLoS One 2009. Doi:10.1371/journal.pone.0008099.

Tripathy P, Suar M, Das JK, Saini M. Probiotic and functional characteristics of an indigenous lactobacillus species isolated from the traditional fermented product (Dahi-Chenna) of rural Odisha. Int J Curr Microbiol Appl Sci 2014;3:82-95.

Maragkoudakis PA, Konstantions CM, Psyrras D, Cremonese S, Fischer J, Cantor MD, et al. Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis. Int J Food Microbiol 2009;130:219-26.

Roos S, Engstrand L, Jonsson H. Lactobacillus gastricussp. nov., Lactobacillus antrisp. nov., Lactobacillus kalixensissp. nov. and Lactobacillus ultunensis sp. nov., isolated from human stomach mucosa. Int J Syst Evol Microbiol 2005;55:77-82.

Tiwari SK, Srivastava S. Characterization of a bacteriocin from lactobacillus plantarum strain LR/14. Food Biotechnol 2008;22:247â€“61.

Mohanty DP, Tripathy P, Mohapatra S, Samantaray DP. Bioactive potential assessment of antibacterial peptide produced by Lactobacillus isolated from milk and milk products. Int J Curr Microbiol Appl Sci 2014;3:372-80.

Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. Protein measurement with the Folin phenol reagent. J Biol Chem 1951;193:265â€“75.

Nes IF, Holo H. Class II antibacterial peptides from lactic acid bacteria. Biopolymers 2000;55:50-61.

Agrawal N, Prakash A. Isolation of lactic acid bacteria from fermented milk products and their antimicrobial activity against staphylococcus aureus. J Food Saf 2013;15:39-42.

Nowroozi J, Mirzaii M, Norouzi M. Study of lactobacillusas probiotic bacteria. Iran J Public Health 2004;33:1â€“7.

Suskovic J, Kos B, Matoic S, Besendorfer V. The effect of bile salts on survival and morphology of a potential probiotic strain Lactobacillus acidophilus M92. World J Microbiol Biotechnol 2000;16:673-78.

De Smet I, Van Hoorde L, Vande Woestyne M, Christiaens H, Verstraete W. Significance of bile salt hydrolytic activities of lactobacilli. J Appl Bacteriol 1995;79:292â€“301.

Pisano MB, Viale S, Conti S, Fadda ME. Preliminary evaluation of probiotic properties of lactobacillus strains isolated from sardinian dairy products. Biomed Res Int 2014. http://dx.doi.org/10.1155/2014/286390

Anas M, Ahmed K, Mebrouk K. Study of the antimicrobial and probiotic effect of lactobacillus plantarum isolated from raw goat's milk from the region of Western Algeria. Int J Sci: Basic Appl Res 2014;13:18-27.

Tharmaraj N, Shah NP. Antimicrobial effects of probiotics against selected pathogenic and spoilage bacteria in cheese-based dips. Int Food Res J 2009;16:261-76.

Sharafi H, Alidost L, Lababpour A, Zahiri HS. Antibacterial activity of probiotic lactobacillus plantarum HK01: effect of divalent metal cations and food additives on production efficiency of antibacterial compounds. Probiotics Antimicrob Proteins 2013. Doi:10.1007/s12602-013-9130-6.

Ogunbanwo ST, Sanni AI, Onilude AA. Characterization of a bacteriocin produced by Lactobacillus plantarum F1 and lactobacillus brevis OG1. Afr J Biotechnol 2003;2:219-27.