Functional characterization of biomedical potential of biosurfactant produced by Lactobacillus helveticus

Sharma, Deepansh; Saharan, Baljeet Singh

doi:10.1016/j.btre.2016.05.001

Cited by 148 publications

(84 citation statements)

References 54 publications

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“…In another study, Lactobacillus helveticus harvested in MRS‐Lac (glucose was replace by lactose) broth and PBS was used for purification of intracellular biosurfactant with gentle stirring. Consequently, bacterial cells were removed by centrifugation and filtered .…”

Section: Extraction Of the Probiotic Biosurfactant From Culture Mediummentioning

confidence: 99%

“…Nowadays, antimicrobial resistance is an emergent public health concern. The antimicrobial activity of the biosurfactants driven from probiotics is an innovative method, which can be used in different industries including food and medicine . The surface‐active compounds extracted from different types of probiotics clearly indicated antimicrobial activity against a various range of microorganisms such as Gram‐positive and Gram‐negative bacteria, human pathogens, and yeast .…”

Section: Potential Commercial Applicationsmentioning

confidence: 99%

“…Furthermore, antimicrobial property of biosurfactants is highly influenced not only by structural and compositional properties of the biosurfactants but also by their concentrations. In other words, the more efficient growth inhibition is obtained by higher concentrations of biosurfactant .…”

Section: Potential Commercial Applicationsmentioning

confidence: 99%

See 2 more Smart Citations

Biosurfactants from probiotic bacteria: A review

Hajfarajollah

Eslami

Mokhtarani

et al. 2018

Biotech and App Biochem

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Among microorganisms, bacteria are the main group of biosurfactant-producing organisms. Different types of bacteria including Pseudomonas sp., Acinetobacter sp., Bacillus sp., and Arthrobacter sp. are among the most commonly studied bacteria in the realm of scientific research. However, due to the pathogenic nature of the producing organisms, the application of these compounds is restricted, therefore, not suitable for use in food-related industries. Given that probiotic bacteria impact human health, applying probiotics as nonpathogenic and safe organisms have gained much attention for the production of biosurfactants in recent years. Most biosurfactants obtained from probiotic bacteria are related to a number of lactic acid bacteria (LAB). These types of biosurfactants are classified based on their structures as protein-carbohydrate complexes, lipids, or fatty acids. The present paper seeks to provide comprehensive and useful information about the production of various kinds of biosurfactants by different probiotic bacteria. In addition, we have extensively reviewed their potential for possible future applications.

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Section: Extraction Of the Probiotic Biosurfactant From Culture Mediummentioning

confidence: 99%

Section: Potential Commercial Applicationsmentioning

confidence: 99%

See 1 more Smart Citation

Biosurfactants from probiotic bacteria: A review

Hajfarajollah

Eslami

Mokhtarani

et al. 2018

Biotech and App Biochem

View full text Add to dashboard Cite

show abstract

“…Controlling the fungal rot is a difficult task because once it is initiated, then it is difficult to contain. Around 20%-30% of the total fruit and vegetables produced each year gets lost because of food spoilage [1,2]. Extended use of chemical to control the diseases had led to the devastating effect on the environmental balance of microbes in the soil, resulting in the development of resistant strains, groundwater contamination, and risk to human health.…”

Section: Introductionmentioning

confidence: 99%

Preservation of Microbial Spoilage of Food by Biosurfactant-Based Coating

Sharma

Garg

Talukdar

et al. 2018

Asian J Pharm Clin Res

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Objectives: Microbial spoilage of food is one of the leading causes of food scarcity worldwide, which could have devastating effect on the socioeconomic of any country. Along with classical food preservation methods, various innovative approaches can significantly increase the food safety. Biosurfactants are the amphiphilic microbial metabolites, while many of them have potential antimicrobial properties and therefore can be used for food preservation. Results: During this study, among three surfactants only Pseudomonas sp. biosurfactant (rhamnolipid) exhibited significant antifungal activity against A. oryzae, F. solani, and Curvularia sp. Further, the rhamnolipid coating (1 mg/ml) on lemon, potato and tomato protected them from fungal spoilage up to 15 days at room temperature in contrast to untreated samples which started spoiling in 6-7 days.

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“…Biogenic synthesis approach used for the production of nanoparticles showed non-toxic affects as compared to the chemical synthesis approach which involves the toxic chemicals as well as require optimum conditions for its processing (Tyagi et al, 2015;Gade et al, 2008;Mukherjee et al, 2008). Bio-nanotechnology is firmly being used in the areas like food production and packaging (Sharma and Saharan et al, 2016;Saharan et al, 2013;Duncan et al, 2011;Sorrentino et al, 2007;Kuzma et al, 2008;Sanguansri and Augustin, 2006). Nanotechnology shows promising results for improving the quality of the food, health and safety as their ability to alert the consumer for its spoilage.…”

Section: Introductionmentioning

confidence: 99%

Bio-Nanotechnology for Active Food Packaging

Sharma¹,

Dhanjal²

2016

J App Pharm Sci

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The most commonly used packaging material is associated with environmental issues as they are nondegradable in nature. The number of attempts are made for developing the eco-friendly degradable biopolymers as ideal food packaging. The biopolymers developed are not commercialized as they have poor mechanical strength and resistance properties. Thus to enhance the following faults in the reinforcing material are added which resulted in the composites formation. During various food processing operations the nanotechnology approach is employed such as encapsulation of the material in the nanoparticles, which can be delivered to the targeted site, enhancement of the flavor, integration of antibacterial agents with the nanoparticle in the food, enhancement of shelf-life for storage, and contamination sensing. Food packaging substances synthesized by nanotechnology may increase the shelf-life of the food as they provide resistive packaging, increase the level of food safety, liberate the preservatives for enhancing the life of the food and notify the consumer either the food is consumable or spoiled. Nano-supplements are integrated by the encapsulation method for efficient dietary as well as drug delivery systems. Nano-materials are not well evaluated for the health risk and environmental issues associated with it even the side-effects are unexploited. Various authorities are working prompt designing of guidelines and legislation policies for further acceptance of Nano-based materials in food packaging systems. Biologically synthesized nanoparticles will serve as a significant tool to conquer present contests that are linked with food packaging constituents.

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Functional characterization of biomedical potential of biosurfactant produced by Lactobacillus helveticus

Abstract: HighlightsIsolation of biosurfactant producing lactic acid bacteria.Antiadhesive potential of the lactic acid derived biosurfactants against biofilm forming pathogens.Stability studies of biosurfactants.

Cited by 148 publications

References 54 publications

Biosurfactants from probiotic bacteria: A review

Biosurfactants from probiotic bacteria: A review

Preservation of Microbial Spoilage of Food by Biosurfactant-Based Coating

Bio-Nanotechnology for Active Food Packaging

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