Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi

Ryu, Eun Hye; Yang, Eun Ju; Woo, Eun Rhan; Chang, Hae Choon

doi:10.1016/j.fm.2014.01.011

Cited by 79 publications

(54 citation statements)

References 28 publications

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“…2 (Xiong et al, 2013;Endo et al, 2008). This bacterium is a beneficial microorganism that is widely used as a starter for various fermented products (Ryu et al, 2014). Weissella (W.), a separated LAB of Lactobacillus family, was dominant in kimchi fermentation and produces lactic acid, acetic acid, alcohol, dextran, and CO 2 , which account for the unique fresh taste and texture of kimchi (Lee et al, 2011).…”

Section: Dynamics Of Microbial Community During the Whole Fermentationmentioning

confidence: 99%

Characterization of Microbial Community during the Fermentation of Chinese Homemade <i>paocai</i>, a Traditional Fermented Vegetable Food

Liang¹,

Zhang²,

Wu³

et al. 2016

FSTR

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Section: Dynamics Of Microbial Community During the Whole Fermentationmentioning

confidence: 99%

Characterization of Microbial Community during the Fermentation of Chinese Homemade <i>paocai</i>, a Traditional Fermented Vegetable Food

Liang¹,

Zhang²,

Wu³

et al. 2016

FSTR

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“…Preparation of antifungal compounds from L. plantarum HD1 The test article for these studies is the crude preparation of antifungal compounds produced by L. plantarum HD1, a lactic acid bacterium isolated from Korean kimchi (8). The test article was obtained from Professor Hae-Choon Chang (Chosun University).…”

Section: Methodsmentioning

confidence: 99%

“…LAB produces other compounds such as hydrogen peroxide, CO 2 , diacetyl, and bacteriocin that may also contribute to their preserving properties (6). Bacteriocin produced by LAB has been reported to have antibacterial and antifungal activity (7)(8)(9). LAB can produce many compounds with antifungal activity including organic acids, proteinaceous compounds, phenyllactic acid, reuterin, cyclic dipeptides, fatty acids, and their derivatives (10).…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, species of LAB that produce antifungal compounds may be useful as effective natural preservatives to replace chemical preservatives in food and feed. Two Lactobacillus plantarum strains with antifungal activity have been isolated from kimchi (4,8). Active antifungal compounds from L. plantarum AF1 and L. plantarum HD1 were identified as 3,6-bis(2-methylpropyl)-2,5-piperazinedion (4), 5-oxododecanoic acid, 3-hydroxy decanoic acid, and 3-hydroxyl-5-decanoic acid (8).…”

Section: Introductionmentioning

confidence: 99%

“…Two Lactobacillus plantarum strains with antifungal activity have been isolated from kimchi (4,8). Active antifungal compounds from L. plantarum AF1 and L. plantarum HD1 were identified as 3,6-bis(2-methylpropyl)-2,5-piperazinedion (4), 5-oxododecanoic acid, 3-hydroxy decanoic acid, and 3-hydroxyl-5-decanoic acid (8). The isolates, L. plantarum AF1 (4) and L. plantarum HD1 (8), showed strong inhibitory activity against food-and feed-borne filamentous fungi and yeasts.…”

Section: Introductionmentioning

confidence: 99%

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Acute and Subacute Oral Toxicity Evaluation of Crude Antifungal Compounds Produced by Lactobacillus plantarum HD1 in Rats

Son¹,

Chang²,

Lee³

2015

JFN

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ABSTRACT:The aim of this study was to investigate the acute and subacute oral toxicity of crude antifungal compounds produced by Lactobacillus plantarum HD1 in Sprague-Dawley rats. In the acute toxicity study, the crude antifungal compounds (0.625, 1.25, 2.5, and 5.0 g/kg) did not produce mortality, significant changes in general behavior, or changes in the gross appearance of the organs. In the subacute toxicity study, the crude antifungal compounds were administered orally to rats at doses of 0, 0.5, 1.0, and 2.0 g/kg daily for 28 days. There were no test article-related deaths, abnormal clinical signs, or body weight changes. The study also showed no significant differences between the control and treated groups in hematological and serum biochemical parameters, histopathological examination, or any other findings. These results suggest that acute or subacute oral administration of crude antifungal compounds from L. plantarum HD1 is not toxic in rats.

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Designing Chimeric Peptides: A Powerful Tool for Enhancing Antibacterial Activity

Pineda-Castañeda

Huertas-Ortiz

Leal-Castro

et al. 2021

Chemistry & Biodiversity

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Chimeric peptides containing short sequences derived from bovine Lactoferricin (LfcinB) and Buforin II (BFII) were synthetized using solid‐phase peptide synthesis (SPPS) and characterized via reversed‐phase liquid chromatography and mass spectrometry. The chimeras were obtained with high purity, demonstrating their synthetic viability. The chimeras’ antibacterial activity against Gram‐positive and Gram‐negative strains was evaluated. Our results showed that all the chimeras exhibited greater antibacterial activity against the evaluated strains than the individual sequences, suggesting that chemical binding of short sequences derived from AMPs significantly increased the antibacterial activity. For each strain, the chimera with the best antibacterial activity exerted a bacteriostatic and/or bactericidal effect, which was dependent on the concentration. It was found that: (i) the antibacterial activity of a chimera is mainly influenced by the linked sequences, the palindromic motif RLLRRLLR being the most relevant one; (ii) the inclusion of a spacer between the short sequences did not significantly affect the chimera's synthesis process; however, it enhanced its antibacterial activity against Gram‐negative and Gram‐positive strains; on the other hand, (iii) the replacement of Arg with Lys in the LfcinB or BFII sequences improved the chimeras’ synthesis process without significantly affecting their antibacterial activity. These results illustrate the great importance of the synthesis of chimeric peptides for the generation of promising antibacterial peptides.

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Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi

Cited by 79 publications

References 28 publications

Characterization of Microbial Community during the Fermentation of Chinese Homemade <i>paocai</i>, a Traditional Fermented Vegetable Food

Characterization of Microbial Community during the Fermentation of Chinese Homemade <i>paocai</i>, a Traditional Fermented Vegetable Food

Acute and Subacute Oral Toxicity Evaluation of Crude Antifungal Compounds Produced by Lactobacillus plantarum HD1 in Rats

Designing Chimeric Peptides: A Powerful Tool for Enhancing Antibacterial Activity

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