Biological properties and structural characterization of a novel rhamnolipid like‐biosurfactants produced by Lactobacillus casei subsp. casei TM1B
Biosurfactants are microbial surface‐active compounds with antimicrobial and antioxidant activities that display a range of physiological functions. In this study, a strain isolated from a Cameroonian fermented milk “pendidam” and identified as Lactobacillus casei subsp. casei TM1B was used for bios...
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| Veröffentlicht in: | Biotechnology and applied biochemistry 2021-06, Vol.68 (3), p.585-596 |
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| creator | Mouafo, Hippolyte T. Mbawala, Augustin Somashekar, Devappa Tchougang, Hervé M. Harohally, Nanishankar V. Ndjouenkeu, Robert |
| description | Biosurfactants are microbial surface‐active compounds with antimicrobial and antioxidant activities that display a range of physiological functions. In this study, a strain isolated from a Cameroonian fermented milk “pendidam” and identified as Lactobacillus casei subsp. casei TM1B was used for biosurfactants production. The biosurfactants produced by L. casei TM1B with molasses as the substrate had a good surface (40.77 mN/m) and emulsifying (84.50%) activities. The scavenging of the ABTS+• radical (IC50 value of 0.60 ± 0.03 mg/mL) by the biosurfactants was found to be higher than that of DPPH• radical (IC50 value of 0.97 ± 0.13 mg/mL). The maximum chelating activity of biosurfactants (82.29%) was observed at 3.5 mg/mL. The biologically active compound of the biosurfactants produced by L. casei TM1B was identified as 2,5‐O‐methylrhamnofuranosyl‐palmitate, a novel rhamnolipid‐like biosurfactant by using chemical, Fourier transform infrared spectroscopy, gas chromatography‐mass spectrometry, and NMR analysis. The biosurfactants were bactericidal against several Gram‐negative and Gram‐positive pathogens (minimum inhibitory concentration values ranged from 3.22 to 12.83 mg/mL), and scanning electron microscope analysis revealed bacterial cell walls and membranes as main targets.
Biological properties of the biosurfactant from L. casei |
| doi_str_mv | 10.1002/bab.1966 |
| format | Article |
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Biological properties of the biosurfactant from L. casei</description><identifier>ISSN: 0885-4513</identifier><identifier>EISSN: 1470-8744</identifier><identifier>DOI: 10.1002/bab.1966</identifier><language>eng</language><publisher>Calgary: Wiley Subscription Services, Inc</publisher><subject>Antiinfectives and antibacterials ; antimicrobial activity ; Antimicrobial agents ; antioxidant activity ; Antioxidants ; Bioactive compounds ; Biological activity ; Biological properties ; Biosurfactants ; Cell walls ; Chelation ; Fermented milk products ; Fourier analysis ; Fourier transforms ; Gas chromatography ; Infrared analysis ; Infrared spectroscopy ; Lactobacilli ; Lactobacillus casei ; Lactobacillus casei subsp. casei TM1B ; Mass spectrometry ; Mass spectroscopy ; Microorganisms ; Minimum inhibitory concentration ; Molasses ; NMR ; Nuclear magnetic resonance ; Palmitic acid ; rhamnolipid ; Rhamnolipids ; Scanning electron microscopy ; Scavenging ; Structural analysis ; structural characterization ; Substrates ; Surfactants</subject><ispartof>Biotechnology and applied biochemistry, 2021-06, Vol.68 (3), p.585-596</ispartof><rights>2020 International Union of Biochemistry and Molecular Biology, Inc.</rights><rights>2021 International Union of Biochemistry and Molecular Biology, Inc.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2416-b834bde856397e82ca52c7a48470b8f69679dac19a22599638a0f3fd342988763</citedby><cites>FETCH-LOGICAL-c2416-b834bde856397e82ca52c7a48470b8f69679dac19a22599638a0f3fd342988763</cites><orcidid>0000-0002-6767-1453</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fbab.1966$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fbab.1966$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids></links><search><creatorcontrib>Mouafo, Hippolyte T.</creatorcontrib><creatorcontrib>Mbawala, Augustin</creatorcontrib><creatorcontrib>Somashekar, Devappa</creatorcontrib><creatorcontrib>Tchougang, Hervé M.</creatorcontrib><creatorcontrib>Harohally, Nanishankar V.</creatorcontrib><creatorcontrib>Ndjouenkeu, Robert</creatorcontrib><title>Biological properties and structural characterization of a novel rhamnolipid like‐biosurfactants produced by Lactobacillus casei subsp. casei TM1B</title><title>Biotechnology and applied biochemistry</title><description>Biosurfactants are microbial surface‐active compounds with antimicrobial and antioxidant activities that display a range of physiological functions. In this study, a strain isolated from a Cameroonian fermented milk “pendidam” and identified as Lactobacillus casei subsp. casei TM1B was used for biosurfactants production. The biosurfactants produced by L. casei TM1B with molasses as the substrate had a good surface (40.77 mN/m) and emulsifying (84.50%) activities. The scavenging of the ABTS+• radical (IC50 value of 0.60 ± 0.03 mg/mL) by the biosurfactants was found to be higher than that of DPPH• radical (IC50 value of 0.97 ± 0.13 mg/mL). The maximum chelating activity of biosurfactants (82.29%) was observed at 3.5 mg/mL. The biologically active compound of the biosurfactants produced by L. casei TM1B was identified as 2,5‐O‐methylrhamnofuranosyl‐palmitate, a novel rhamnolipid‐like biosurfactant by using chemical, Fourier transform infrared spectroscopy, gas chromatography‐mass spectrometry, and NMR analysis. The biosurfactants were bactericidal against several Gram‐negative and Gram‐positive pathogens (minimum inhibitory concentration values ranged from 3.22 to 12.83 mg/mL), and scanning electron microscope analysis revealed bacterial cell walls and membranes as main targets.
Biological properties of the biosurfactant from L. casei</description><subject>Antiinfectives and antibacterials</subject><subject>antimicrobial activity</subject><subject>Antimicrobial agents</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Bioactive compounds</subject><subject>Biological activity</subject><subject>Biological properties</subject><subject>Biosurfactants</subject><subject>Cell walls</subject><subject>Chelation</subject><subject>Fermented milk products</subject><subject>Fourier analysis</subject><subject>Fourier transforms</subject><subject>Gas chromatography</subject><subject>Infrared analysis</subject><subject>Infrared spectroscopy</subject><subject>Lactobacilli</subject><subject>Lactobacillus casei</subject><subject>Lactobacillus casei subsp. casei TM1B</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Microorganisms</subject><subject>Minimum inhibitory concentration</subject><subject>Molasses</subject><subject>NMR</subject><subject>Nuclear magnetic resonance</subject><subject>Palmitic acid</subject><subject>rhamnolipid</subject><subject>Rhamnolipids</subject><subject>Scanning electron microscopy</subject><subject>Scavenging</subject><subject>Structural analysis</subject><subject>structural characterization</subject><subject>Substrates</subject><subject>Surfactants</subject><issn>0885-4513</issn><issn>1470-8744</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp1kc2KFDEQx4MoOK6CjxDw4qXHpPPRyXFn8WNhxMt6DpV02s2a6bRJRxlPPoIHn9An2Yy7IAieiqr61b-q-CP0nJItJaR_ZcFuqZbyAdpQPpBODZw_RBuilOi4oOwxelLKDSFEDarfoF-7kGL6FBxEvOS0-LwGXzDMIy5rrm6tuXXcNWRwq8_hO6whzThNGPCcvvqI8zUc5hTDEkYcw2f_-8dPG1KpeWoTMK_lpDtW50dsj3jfismCCzHWgh0UH3Cptizb--TqPd09RY8miMU_u49n6OOb11cX77r9h7eXF-f7zvWcys4qxu3olZBMD171DkTvBuCq_W3VJLUc9AiOauh7obVkCsjEppHxXis1SHaGXt7ptgu_VF9WcwjF-Rhh9qkW07YQJohQoqEv_kFvUs1zu870gg9UEqLZX0GXUynZT2bJ4QD5aCgxJ3tMs8ec7Glod4d-C9Ef_8uZ3fnuD38L5I-TQQ</recordid><startdate>202106</startdate><enddate>202106</enddate><creator>Mouafo, Hippolyte T.</creator><creator>Mbawala, Augustin</creator><creator>Somashekar, Devappa</creator><creator>Tchougang, Hervé M.</creator><creator>Harohally, Nanishankar V.</creator><creator>Ndjouenkeu, Robert</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>7TB</scope><scope>7TK</scope><scope>7U5</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>K9.</scope><scope>L7M</scope><scope>M7N</scope><scope>P64</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-6767-1453</orcidid></search><sort><creationdate>202106</creationdate><title>Biological properties and structural characterization of a novel rhamnolipid like‐biosurfactants produced by Lactobacillus casei subsp. casei TM1B</title><author>Mouafo, Hippolyte T. ; 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In this study, a strain isolated from a Cameroonian fermented milk “pendidam” and identified as Lactobacillus casei subsp. casei TM1B was used for biosurfactants production. The biosurfactants produced by L. casei TM1B with molasses as the substrate had a good surface (40.77 mN/m) and emulsifying (84.50%) activities. The scavenging of the ABTS+• radical (IC50 value of 0.60 ± 0.03 mg/mL) by the biosurfactants was found to be higher than that of DPPH• radical (IC50 value of 0.97 ± 0.13 mg/mL). The maximum chelating activity of biosurfactants (82.29%) was observed at 3.5 mg/mL. The biologically active compound of the biosurfactants produced by L. casei TM1B was identified as 2,5‐O‐methylrhamnofuranosyl‐palmitate, a novel rhamnolipid‐like biosurfactant by using chemical, Fourier transform infrared spectroscopy, gas chromatography‐mass spectrometry, and NMR analysis. The biosurfactants were bactericidal against several Gram‐negative and Gram‐positive pathogens (minimum inhibitory concentration values ranged from 3.22 to 12.83 mg/mL), and scanning electron microscope analysis revealed bacterial cell walls and membranes as main targets.
Biological properties of the biosurfactant from L. casei</abstract><cop>Calgary</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1002/bab.1966</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-6767-1453</orcidid></addata></record> |
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| ispartof | Biotechnology and applied biochemistry, 2021-06, Vol.68 (3), p.585-596 |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Antiinfectives and antibacterials antimicrobial activity Antimicrobial agents antioxidant activity Antioxidants Bioactive compounds Biological activity Biological properties Biosurfactants Cell walls Chelation Fermented milk products Fourier analysis Fourier transforms Gas chromatography Infrared analysis Infrared spectroscopy Lactobacilli Lactobacillus casei Lactobacillus casei subsp. casei TM1B Mass spectrometry Mass spectroscopy Microorganisms Minimum inhibitory concentration Molasses NMR Nuclear magnetic resonance Palmitic acid rhamnolipid Rhamnolipids Scanning electron microscopy Scavenging Structural analysis structural characterization Substrates Surfactants |
| title | Biological properties and structural characterization of a novel rhamnolipid like‐biosurfactants produced by Lactobacillus casei subsp. casei TM1B |
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