Purification and characterization of bacteriocin isolated from Streptococcus thermophilus

Aslam, Mehwish; Shahid, Muhammad Zia; Rehman, Fayyaz; Naveed, Naima Huma; Batool, Aima Iram; Sharif, Sumaira; Asia, A

doi:10.5897/ajmr11.225

Cited by 30 publications

(20 citation statements)

References 35 publications

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“…In the present study, the sensitive nature of inhibitory compounds indicated that the active component secreted was proteinaceous in nature and confirmed that growth inhibition of test pathogen was due to antimicrobial peptides. Earlier observations of Aslam et al (2011) on the sensitivity of bacteriocin to proteolytic enzymes strongly support the stated opinion.…”

Section: Sensitivity To Proteasesupporting

confidence: 64%

Biofunctional properties of milk protein derived bioactive peptides -A review

Patil

Wadehra

Garg

et al. 2015

AJDFR

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Milk has long been acknowledged as a source of macro- and micro nutrients. Presently, several identified biologically active substances from milk and their derivatives has attracted much attention from the scientific community. These bioactive compounds confer many health benefits that might support disease prevention. Worldwide, there is an increasing interest in the therapeutic potential of bioactive peptides which collectively present a cornucopia of bioactivities for utilization in humans. Bioactive peptides are hydrolysates with specific amino acid sequences that exert a positive physiological effect on the body. Most of the biological activities are encrypted within the primary sequence of the native protein and can be released during digestion by proteolytic enzymes in the gastrointestinal tract or during fermentation and food processing. Milk protein is an important source of bioactive peptides which may contribute to regulate the nervous, gastrointestinal, and cardiovascular systems as well as the immune system. Milk protein derived bioactive peptides are shown to have antihypertensive, antimicrobial, immunomodulatory, antioxidative and mineral-binding properties. Bioactive peptides derived from milk proteins are of particular interest to the food industry due to the potential functional and physiological roles that they exhibit.

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Section: Sensitivity To Proteasesupporting

confidence: 64%

Biofunctional properties of milk protein derived bioactive peptides -A review

Patil

Wadehra

Garg

et al. 2015

AJDFR

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“…In addition, the influence of β-mercaptoethanol, on the bacteriocin antimicrobial activity was tested in order to confirm if the active protein had disulfide bridges. In fact β-mercaptoethanol is described as being responsible for the loss of the bacteriocin antimicrobial activity (Aslam et al 2011 ; Deraz et al 2007 ).…”

Section: Methodsmentioning

confidence: 99%

Bacteriocin production of the probiotic Lactobacillus acidophilus KS400

Gaspar¹,

Donders

Palmeira‐de‐Oliveira³

et al. 2018

AMB Expr

129

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In the last years, the use of probiotics, including Lactobacillus species, has received much attention to prevent and treat vaginal disorders. These species have been described as having the ability to colonize the epithelial surface and produce antimicrobial metabolites that are able to control the remaining vaginal microflora. This study aimed to identify and characterize, for the first time, a bacteriocin natively produced by Lactobacillus acidophilus KS400 (probiotic strain from Gynoflor®-Medinova AG, Switzerland) and its antimicrobial activity against relevant urogenital pathogens. After organic acids and hydrogen peroxide neutralization in the fermented Lactobacillus acidophilus KS400 culture medium, bacteriocin activity was tested against the indicator microorganism Lactobacillus delbrueckii ATCC9649. The fermentation of Lactobacillus acidophilus KS400 for bacteriocin production was carried out in batch mode, and its antimicrobial activity, optical density and pH were monitored. After production and extraction, the bacteriocin molecular weight was estimated by electrophoresis and tested against vaginal pathogenic microorganisms. As described for other bacteriocins, batch fermentation profiles indicated that bacteriocin production occurs during the exponential growth phase of the lactobacilli, and declines during their stationary growth phase. The molecular weight of the bacteriocin is approximately 7.5 kDa. The bacteriocin containing protein extract was shown to inhibit the growth of Gardnerella vaginalis, Streptococcus agalactiae, Pseudomonas aeruginosa and the indicator strain Lactobacillus delbrueckii ATCC9649. We conclude that L. acidophilus KS400 produces bacteriocin with antimicrobial activity against relevant urogenital pathogens.

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“…It can affect the host response that includes collagenase inhibition, reduction of inflammatory molecules, inhibition of cytoproctective production of proteins on the cell surface, the cytokines that trigger apoptosis prevention and response modulation host [4]. This is consistent with research by Aslam (2011) [20]. The absence of an inhibitory response to Porphyromonas gingivalis is thought to be caused by the lower probiotic pH of soy-yogurt at a concentration of 2% and 3% concentrations of 4% and 5%.…”

Section: Resultsmentioning

confidence: 63%

Minimum Inhibitory Concentration of Probiotic Soy-Milk Yoghurt (SOYGHURT) Towards Porphyromonas gingivalis [IN VITRO]

Alibasyah¹,

Ningsih²,

Sunnati³

et al. 2018

Proceedings of the International Dental Conference of Sumatera Utara 2017 (IDCSU 2017)

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Abstract-The main cause of chronic periodontitis isPorphyromonas gingivalis that can be found in subgingival plaque. Porphyromonas gingivalis can be inhibited by probiotic product such as yoghurt. Yoghurt is a beverage from milk that proceed by fermentation with adding lactic acid bacteria. Yoghurt is usually made of from cow's milk, but in this study are been made by soymilk. The aim of this study is to know the inhibition effect of yoghurt probiotic to Porphyromonas gingivalis growth. Soyghurt is made with adding lactic acid bacteria with 2%, 3%, 4%, and 5% concentration. The inhibition test of this probiotic is done with an agar-well diffusion assay. The result was analyzed with one way ANOVA and LSD test. The result of this study shows that there's difference of inhibition zone of Porphyromonas gingivalis among 2%, 3%, 4%, and 5% (p<0,05). The result of this study shows that the widest inhibition zone are in 4% concentrate (14,63 mm) and 5% concentrate one (17,53 mm) which are in weak group based on Ahn classification. The conclusion of this study is the is soyghurt has an inhibition effect of the growth of Porphyromonas gingivalis in 4% and 5% concentrate.

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Purification and characterization of bacteriocin isolated from Streptococcus thermophilus

Cited by 30 publications

References 35 publications

Biofunctional properties of milk protein derived bioactive peptides -A review

Biofunctional properties of milk protein derived bioactive peptides -A review

Bacteriocin production of the probiotic Lactobacillus acidophilus KS400

Minimum Inhibitory Concentration of Probiotic Soy-Milk Yoghurt (SOYGHURT) Towards Porphyromonas gingivalis [IN VITRO]

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