Characterization of antifungal metabolites produced by Lactobacillus plantarum and Lactobacillus coryniformis isolated from rice rinsed water

Bukhari, Shazia Anwer; Salman, Mahwish; Numan, Muhammad; Javed, Muhammad Rizwan; Zubair, Muhammad; Mustafa, Ghulam

doi:10.1007/s11033-020-05281-1

Cited by 48 publications

(42 citation statements)

References 46 publications

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“…Different fatty acids are also present in LAB such as hydroxyisocapric acid, decanoic acid and 3-hydroxydecanoic acid isolated from L. reuteri ee1p that have great potential against dermatophytes [ 55 ]. Similarly, the hexadecenoic acid, 9,12-otadecadienoic acid ( Z , Z )-methyl ester and methyl ester fatty acids have been found in L. plantarum and L. coryniformis [ 18 ]. The literature about L. coryniformis species is barely available, while the findings of the current study demonstrate the potential applications of L. coryniformis AMCs as safe natural alternatives to chemical preservatives for bioprotection of cereal grains against pathogen spoilage and to increase their nutritional values.…”

Section: Discussionmentioning

confidence: 99%

“…Lactobacillus coryniformis BCH-4 (KX388387), previously isolated from fermented rice rinsed water with lactose as a carbon source [ 18 ] was cultured aerobically on MRS agar/broth at 37 °C for 48 h and preserved at −80 °C for long term storage in 15% ( v / v ) glycerol. Laboratory standard pathogenic strains were also available in the Industrial Biotechnology Lab, Department of Bioinformatics and Biotechnology, GCUF, Faisalabad, Pakistan.…”

Section: Methodsmentioning

confidence: 99%

“…The isocratic mobile phase (0.1% v / v H 3 PO 4 ) with 0.5 mL/min flow rate at room temperature was used. The elute was observed at 215 nm by UV-Vis detector, data were collected and processed using the 32KARAT software operating system by default method for channel 2 of 2-oxopropanoic acid, 2-hydroxypropane-1,2,3-tricarboxylic acid, 2-hydroxybutanedioic acid, 2-hydroxypropanoic acid, propanedioic acid and butanedioic acid [ 18 ].…”

Section: Methodsmentioning

confidence: 99%

“…Lactic acid bacteria (LAB) have been widely used for bioprotection purposes to enhance the shelf life of food [ 18 ]. LAB being used as biopreservative organisms are of prime significance; they have been employed for years as a starter culture in food industries.…”

Section: Introductionmentioning

confidence: 99%

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In Vitro Antimicrobial and Antioxidant Activities of Lactobacillus coryniformis BCH-4 Bioactive Compounds and Determination of their Bioprotective Effects on Nutritional Components of Maize (Zea mays L.)

et al. 2020

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Lactic acid bacteria (LAB) can synthesize antimicrobial compounds (AMCs) with nutritional and bioprotective properties in crops and food products. In the current study, AMCs of Lactobacillus coryniformis BCH-4 were evaluated to control fungal spoilage in maize grains. On maize grains treated with 75%–100% (v/v) concentrated AMCs, no fungal growth was observed even after 72 h of Aspergillus flavus inoculation. Proximate analysis of treatments A1 (raw grains), A2 (A. flavus inoculated grains) and A3 (A. flavus + AMCs inoculated grains) revealed that moisture was significantly (p ≤ 0.05) high in A2 than A3 and A1. Meanwhile, protein, fat, fiber and ash contents were significantly decreased in A2 compared to A1 and A3. Moreover, β-carotene contents were not statistically different between A1 and A3, while in A2 it was significantly decreased. HPLC analysis revealed the presence of 2-oxopropanoic acid, 2-hydroxypropane-1,2,3-tricarboxylic acid, 2-hydroxybutanedioic acid, 2-hydroxypropanoic acid, propanedioic acid and butanedioic acid, which also showed antifungal activity against Aspergillus flavus. FTIR spectroscopy revealed the presence of hydroxyl, carbonyl and ester-groups along with organic and fatty acids, thereby indicating their participation in inhibitory action. Furthermore, the AMCs were found to be a good alternative to chemical preservatives, thereby not only preserving the nutritive qualities but increasing the shelf life as well.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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In Vitro Antimicrobial and Antioxidant Activities of Lactobacillus coryniformis BCH-4 Bioactive Compounds and Determination of their Bioprotective Effects on Nutritional Components of Maize (Zea mays L.)

et al. 2020

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“…On the basis of the conducted analyzes, nine substances have been identified with a biocidal effect, and three substances that may indirectly affect the growth activity of C. puteana. The fungicidal properties of hexadecanoic acid were demonstrated by Bukhari et al (2020). The fungicidal effectiveness of 5-hydroxymethylfurfural was positively assessed by Elsherbiny et al (2015).…”

Section: Resultsmentioning

confidence: 99%

Fungicidal properties of the medium from SCOBY microorganism cultivation in saturated wood against Coniophora puteana fungus

Betlej

Andres

Szadkowska

et al. 2020

BioRes

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Effects were assessed for the post-culture liquid medium originating from the cultivation of microorganisms that are present in the ecosystem called symbiotic consortium bacteria and yeast (SCOBY). The effectiveness of protecting Scotch pine wood samples against decomposition caused by the fungus Coniophora puteana was evaluated. The obtained results confirmed that impregnation of wood with post-culture medium reduces the possibility of decomposition of this wood by the test fungus. The potential biocidal effect of the post-culture medium from SCOBY was attributed to the presence the substances of a potential fungicidal nature, which were synthesized in the culture medium during metabolic processes occurring in the culture. The obtained results encourage further studies on the potential use of metabolites obtained from SCOBY breeding to protect wood against biodegradation.

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Impact of Fermentation on the Phytochemical Profile and Bioactivity Characteristics of Aqueous Matricaria recutita L. Root Extracts

Mailänder,

Nosrati Gazafroudi,

Greiß

et al. 2024

Chemistry & Biodiversity

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While the flowers of Matricaria recutita L., German chamomile, are widely used for medicinal and cosmetic purposes, little is known about its roots, which are used in complementary medicine for the preparation of aqueous fermented extracts for the treatment of cramps and anxiety. To broaden the understanding of the active principles involved, a model fermentation approach was developed and fermentates were compared to commercially manufactured tinctures. Coumarins and hydroxycinnamates were among the major secondary metabolites characterized using HPLC‐MSn. After six months of fermentation and storage, low‐molecular organic acids were detected by GC‐MS. Fermentation contributed to the stabilization of antioxidant and radical scavenging activities, which were in a range of about 8 – 10 mg gallic acid equivalents/g dry weight and 20 – 24 mg trolox equivalents/g dry weight, determined by Folin‐Ciocalteu and DPPH assays, respectively. In addition, antibacterial activities of the extracts against Gram‐positive and ‐negative bacteria increased during the first week of fermentation and reached MIC values of ≤ 6.3 mg/mL extract. Fermentates were neither cytotoxic nor pro‐ or anti‐inflammatory. Thus, fermentation of chamomile roots is a suitable method for the safe production of biofunctional aqueous chamomile root extracts that remain stable without the addition of synthetic preservatives.

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Characterization of antifungal metabolites produced by Lactobacillus plantarum and Lactobacillus coryniformis isolated from rice rinsed water

Cited by 48 publications

References 46 publications

In Vitro Antimicrobial and Antioxidant Activities of Lactobacillus coryniformis BCH-4 Bioactive Compounds and Determination of their Bioprotective Effects on Nutritional Components of Maize (Zea mays L.)

In Vitro Antimicrobial and Antioxidant Activities of Lactobacillus coryniformis BCH-4 Bioactive Compounds and Determination of their Bioprotective Effects on Nutritional Components of Maize (Zea mays L.)

Fungicidal properties of the medium from SCOBY microorganism cultivation in saturated wood against Coniophora puteana fungus

Impact of Fermentation on the Phytochemical Profile and Bioactivity Characteristics of Aqueous Matricaria recutita L. Root Extracts

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