Antioxidant activities of Bacillus simplex XJ-25 isolated from sand biological soil crusts and its properties

Wang, Z.-R.; Sheng, Jun; Tian, Xiaoxiao; Wu, Tianyi; Liu, W.-Z.; Shen, Lan

doi:10.5897/ajmr11.341

Cited by 2 publications

(2 citation statements)

References 28 publications

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“…Based on the results (Figure 4), the maximum antibacterial activity was observed in the middle of the logarithmic stage until the beginning of the stationary growth phase. The maximum antioxidant activity in the stationary phase is in agreement with the previous reports by Wang et al (10). Kuliisar et al (20) stated that more aeration gave more free radicals, which would increase the antioxidant properties of lactobacilli.…”

Section: Resultssupporting

confidence: 90%

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Extraction and Isolation of Antioxidant-Antibacterial Compounds From Lactobacillus casei Strain K1C by Thin-Layer Chromatography

Pourramezan

Oloomi

Kermanshahi

et al. 2021

Jundishapur J Nat Pharm Prod

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Background: Nowadays, searching for natural bioactive compounds with potential use in food industries is a major issue. Because of simple purification, natural compounds from microbial sources attract more attention. These encompass antioxidant and antibacterial materials derived from probiotics. Methods: In this study, Lactobacillus strains were isolated from kefir specimens. The antioxidant and antibacterial activity of the methanol extract of the supernatants was determined using 2, 2-diphenyl-picyril hydrazil (DPPH) and minimum inhibitory concentration (MIC) methods, respectively. In order to increase the antioxidant properties, a minimum medium fermented aerobically was used. Results: Antibacterial activity of Lactobacillus supernatant increased against E. coli ATCC 11303 in case of minimum medium (25.32 mg/mL) compared to MRS broth (32 mg/mL); however, aerobic condition decreased antibacterial production (65.44 mg/mL). After fractionation by thin-layer chromatography (TLC), this value reached the highest level (500 µg/mL). Production analysis at different times showed that maximum antibacterial activity was obtained in the middle of the logarithmic growth phase until the beginning of the stationary growth phase. The antioxidant traits increased significantly in minimum culture media and anaerobic condition (492.1 ± 0.25 µg/mL) compared to the similar condition in MRS broth (880.96 ± 0.05 µg/mL). The highest antioxidant production was observed in the stationary growth phase of the aerobically fermented minimum medium (266.82 ± 0.17 µg/mL). Conclusions: The findings of this study showed that the best antibacterial and antioxidant-producing isolate, L. casei strain K1C (accession no.: KU954559), could be useful as a natural preservative in food industries.

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Section: Resultssupporting

confidence: 90%

“…After freezing at -20°C, the filtered materials were freeze-dried and extracted with methanol solvent (13). Different concentrations (10,20,40,80, and 120 µg/mL) of crude extracts were prepared as dilution series of samples.…”

Section: Supernatant Preparation For Antibacterial and Antioxidant Testsmentioning

confidence: 99%

Extraction and Isolation of Antioxidant-Antibacterial Compounds From Lactobacillus casei Strain K1C by Thin-Layer Chromatography

Pourramezan

Oloomi

Kermanshahi

et al. 2021

Jundishapur J Nat Pharm Prod

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In vitro study of antioxidant and antibacterial activities of Lactobacillus probiotic spp.

et al. 2017

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This study investigated the influence of aeration and minimal medium conditions on antioxidant and antibacterial activities of 21 probiotic Lactobacillus strains isolated from dairy products. The probiotic potential of the isolates was evaluated by pH and bile tolerance. Random amplified polymorphic DNA polymerase chain reaction (RAPD-PCR) was used to confirm the phenotypic identification of isolates. Antioxidant producer isolates were screened by resistance to reactive oxygen species (ROS). The antioxidant and antibacterial activities of extracellular materials after 48 h fermentation with antioxidative strains were determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and broth microdilution assays, respectively. The results indicate that the antioxidant capacity of supernatants was increased by using of both minimal medium and agitation. The antibacterial activity was increased in minimal medium, but there has nearly no change in the antibacterial properties by using both agitation and minimal medium. The maximum antibacterial activity was observed during mid-exponential phase until the beginning of the early-stationary phase, but the maximum antioxidant activity was detected at the stationary growth phase. There is a significant relationship between antioxidant and antibacterial activities of the cell-free probiotic extracts, and their production rates are closely related to the fermentation type. The bioactive materials from probiotics could be extracted in a large amount at an appropriate time under a suitable condition.

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Antioxidant activities of Bacillus simplex XJ-25 isolated from sand biological soil crusts and its properties

Cited by 2 publications

References 28 publications

Extraction and Isolation of Antioxidant-Antibacterial Compounds From Lactobacillus casei Strain K1C by Thin-Layer Chromatography

Extraction and Isolation of Antioxidant-Antibacterial Compounds From Lactobacillus casei Strain K1C by Thin-Layer Chromatography

In vitro study of antioxidant and antibacterial activities of Lactobacillus probiotic spp.

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