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.)

Salman, Mahwish; Tariq, Anam; Ijaz, Anam; Naheed, Shazia; Hashem, Abeer; Soliman, Mona H.; Javed, Muhammad Rizwan

doi:10.3390/molecules25204685

Cited by 10 publications

(8 citation statements)

References 46 publications

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“…Despite this, the present study first time described the significant improvement of antifungal potential in CFS treated T3 maize grains by improving its functional antioxidant contents. This finding was supported by our previous study [ 31 ] that the CFS of Loig . coryniformis BCH-4 had potent antioxidant potential by observing its DPPH scavenging activity.…”

Section: Discussionsupporting

confidence: 89%

“…Agar well diffusion assay was performed for determining the antifungal potential of Loig . coryniformis BCH-4 CFS [ 31 ]. For this purpose, the A .…”

Section: Methodsmentioning

confidence: 99%

“…It was reported earlier that the antifungal activity of individual organic acids was quite low as compared to whole Loig . coryniformis culture supernatant [ 31 ].…”

Section: Introductionmentioning

confidence: 99%

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Bioprotection of Zea mays L. from aflatoxigenic Aspergillus flavus by Loigolactobacillus coryniformis BCH-4

et al. 2022

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Fungal infection causes deterioration, discoloration, and loss of nutritional values of food products. The use of lactic acid bacteria has diverse applications in agriculture to combat pathogens and to improve the nutritional values of cereal grains. The current research evaluated the potential of Loigolactobacillus coryniformis BCH-4 against aflatoxins producing toxigenic Aspergillus flavus strain. The cell free supernatant (CFS) of Loig. coryniformis was used for the protection of Zea mays L. treated with A. flavus. No fungal growth was observed even after seven days. The FT-IR spectrum of untreated (T1: without any treatment) and treated maize grains (T2: MRS broth + A. flavus; T3: CFS + A. flavus) showed variations in peak intensities of functional group regions of lipids, proteins, and carbohydrates. Total phenolics, flavonoid contents, and antioxidant activity of T3 were significantly improved in comparison with T1 and T2. Aflatoxins were not found in T3 while observed in T2 (AFB1 and AFB2 = 487 and 16 ng/g each). HPLC analysis of CFS showed the presence of chlorogenic acid, p-coumaric acid, 4-hydroxybenzoic acid, caffeic acid, sinapic acid, salicylic acid, and benzoic acid. The presence of these acids in the CFS of Loig. coryniformis cumulatively increased the antioxidant contents and activity of T3 treated maize grains. Besides, CFS of Loig. coryniformis was passed through various treatments (heat, neutral pH, proteolytic enzymes and catalase), to observe its stability. It suggested that the inhibitory potential of CFS against A. flavus was due to the presence of organic acids, proteinaceous compounds and hydrogen peroxide. Conclusively, Loig. coryniformis BCH-4 could be used as a good bioprotecting agent for Zea mays L. by improving its nutritional and antioxidant contents.

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Section: Discussionsupporting

confidence: 89%

“…Agar well diffusion assay was performed for determining the antifungal potential of Loig . coryniformis BCH-4 CFS [ 31 ]. For this purpose, the A .…”

Section: Methodsmentioning

confidence: 99%

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Bioprotection of Zea mays L. from aflatoxigenic Aspergillus flavus by Loigolactobacillus coryniformis BCH-4

et al. 2022

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“…To date, antimicrobial compounds produced by Lactobacillus coryniformis BCH-4 have been shown to inhibit the growth of Aspergillus flavus, a cause of fungal spoilage, in maize grains. In addition, 2-oxopropanoic acid, 2-hydroxypropane-1,2,3-tricarboxylic acid, 2-hydroxybutanedioic acid, 2-hydroxypropanoic acid, propanedioic acid, and butanedioic acid have been identified as bioactive compounds among the antimicrobial compounds isolated from L. coryniformis [31]. It has been reported that bacteriocin produced by L. paracasei WX322 severely affected Pectobacterium carotovorum, a soft rot pathogen in vegetables [32].…”

Section: Discussionmentioning

confidence: 99%

Lacticaseibacillus spp.; Probiotic candidates from Palmyra palm sugar, possess antimicrobial, and anti-biofilm activities against methicillin-resistant Staphylococcus aureus

2022

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Background and Aim: Probiotics are beneficial microorganisms that play important roles by adhering to the gut and producing antimicrobial substances to inhibit pathogens. The objective of this study was to isolate and characterize the probiotic lactic acid bacteria (LAB) from Palmyra palm sugar, which can produce antimicrobial compounds against methicillin-resistant Staphylococcus aureus (MRSA), a new zoonotic and food-borne pathogens. Materials and Methods: Twenty-six LAB isolates were isolated from 30 Palmyra palm sugar samples. Three selected LAB were further characterized as probiotics. In addition, the antibacterial and anti-biofilm-forming activities of the probiotics' culture supernatants against MRSA and food-borne pathogens were investigated. Finally, the selected probiotics were identified by aligning 16S rRNA sequences. Results: The three confirmed probiotics, WU 0904, WU 2302, and WU 2503, showed strong antibacterial activities against S. aureus, MRSA, Escherichia coli O157:H7, and Listeria monocytogenes, as measured by a broth microdilution assay. Among the LAB isolates, 82.22-86.58%, 91.83-96.06%, and 64.35-74.93% exhibited resistance to low pH, pancreatin treatment, and bile salts, respectively. It was found that 59.46% and 83.33% auto-aggregation was observed in 2 and 24 h, respectively. Moreover, 50.25-57.24% adhesion was detected after the incubation of the bacterial cells to Caco-2 cells. . Biofilm inhibition (82.81-87.24%) was detected after the treatment of MRSA with the culture supernatants, when compared with that to the control. By the alignment of 16S rRNA sequences, the isolate WU 2302 was identified as Lacticaseibacillus spp. with 98.82% homology when compared to the GenBank database. Conclusion: This study indicates that isolated probiotics can produce antimicrobial compounds against MRSA and food-borne pathogens. The obtained results strongly suggest that these probiotics are promising candidates for pharmaceutical products.

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“…Trichoderma asperellum [14], Pseudomonas sp. [15], and many acid lactic bacteria (LAB) like Lactobacillus plantarum [16,17], Lactobacillus coryniformis [18], or Leuconostoc mesenteroides [4].…”

Section: Introductionmentioning

confidence: 99%

Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi

Dopazo

Luz

Mañes

et al. 2021

Toxins

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Fungal spoilage is one of the main reasons of economic losses in the food industry, especially in the wine sector. Consequently, the search for safer and new preservation techniques has gained importance in recent years. The objective of this study was to investigate the antifungal and anti-mycotoxigenic activity from 28 microorganisms (MO) isolated from red grape. The antifungal activity of a cell free supernatant of fermented medium by the isolated MO (CFS) was tested with the agar diffusion method and the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) assay. Additionally, different antifungal compounds from the CFS were identified and quantified (organic acids, phenolic compounds, and volatile organic compounds). Finally, the most active CFS were tested as red grape bio-preservative agents. Results evidenced that CFS fermented by the strain UTA 6 had the highest antifungal activity, above all isolates, and produced a wide pool of antifungal compounds. The use of UTA 6 CFS as bio-preservative agent showed a reduction of 0.4 and 0.6 log10 spores per gram of fruit in grapes contaminated by A. flavus and B. cinerea, respectively. Moreover, UTA 6 CFS treatment reduced the occurrence of aflatoxin B1 and fumonisin (B2, B3, and B4) production in grapes contaminated by 28–100%.

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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.)

Cited by 10 publications

References 46 publications

Bioprotection of Zea mays L. from aflatoxigenic Aspergillus flavus by Loigolactobacillus coryniformis BCH-4

Bioprotection of Zea mays L. from aflatoxigenic Aspergillus flavus by Loigolactobacillus coryniformis BCH-4

Lacticaseibacillus spp.; Probiotic candidates from Palmyra palm sugar, possess antimicrobial, and anti-biofilm activities against methicillin-resistant Staphylococcus aureus

Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi

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