In vitro antimicrobial and synergistic effect of fermented Indian zebu (Sahiwal) cow colostrum whey derived peptides with Lactobacillus rhamnosus against pathogenic bacteria
Bioactive peptides (BAPs) have been found to promote health through various mechanisms. Among them, antimicrobial peptides are gaining recognition as promising novel treatments. This study aims to generate BAPs from bovine colostrum whey using the proteolytic activity of Lactobacillus rhamnosus C25...
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| Veröffentlicht in: | Journal of food science and technology 2023-10, Vol.60 (10), p.2568-2580 |
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| creator | Iram, Daraksha Sansi, Manish Singh Meena, Sunita Puniya, Anil Kumar Vij, Shilpa |
| description | Bioactive peptides (BAPs) have been found to promote health through various mechanisms. Among them, antimicrobial peptides are gaining recognition as promising novel treatments. This study aims to generate BAPs from bovine colostrum whey using the proteolytic activity of
Lactobacillus rhamnosus
C25 and to evaluate their potential antibacterial efficacy, including their ability to synergistic efficacy against resistant bacteria. Bioactive peptides were successfully generated from lactobacillus culture proteases that were cultivated through batch fermentation. The resulting peptide fractions were then evaluated for their antibacterial efficacy against a selection of strains, including
E. coli
ATCC25922,
S. aureus
MTCC1144,
Acinetobacter baumannii
ATCC 17978, as well as clinically isolated resistant strains of
E. coli
(ESBL 1384),
Acinetobacter
1379, and
S. aureus
(MRSA 1418). Notably, the peptide fractions with a molecular weight of |
| doi_str_mv | 10.1007/s13197-023-05776-2 |
| format | Article |
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Lactobacillus rhamnosus
C25 and to evaluate their potential antibacterial efficacy, including their ability to synergistic efficacy against resistant bacteria. Bioactive peptides were successfully generated from lactobacillus culture proteases that were cultivated through batch fermentation. The resulting peptide fractions were then evaluated for their antibacterial efficacy against a selection of strains, including
E. coli
ATCC25922,
S. aureus
MTCC1144,
Acinetobacter baumannii
ATCC 17978, as well as clinically isolated resistant strains of
E. coli
(ESBL 1384),
Acinetobacter
1379, and
S. aureus
(MRSA 1418). Notably, the peptide fractions with a molecular weight of < 10 kDa (0–10 kDa) significantly increased the membrane permeability of both
E. coli
(70.30 ± 0.41%) and
S. aureus
(63.04 ± 0.31%) as assessed by the crystal violet assay. The checkerboard method was utilized to perform synergistic tests with peptides and antibiotics. The peptide fractions with a molecular weight of (< 10 kDa) demonstrated synergistic effects with several antibiotics, including gentamycin, Rifampicin, Levofloxacin, Ciprofloxacin, and Chloramphenicol, against the resistant ESBL 1384 strain, as indicated by ΣFICI values of 0.55, 0.53, 0.52, 0.54, and 0.52, respectively. Furthermore, the HT-29 cell line remained completely unaffected by both peptide fractions. These findings suggest that the < 10 kDa peptide fraction possesses significant antibacterial efficacy against both reference and ESBL 1384 resistant bacterial strain. Additionally, both MRSA 1418 and Acinetobacter 1379 displayed resistance to all fractions tested. To summarize the findings of this study, colostrum whey peptides with a broad spectrum of antimicrobial activity can be efficiently produced through fermentation. This method could prove valuable for both the pharmaceutical and food industries.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-023-05776-2</identifier><identifier>PMID: 37599850</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Acinetobacter ; Antibiotics ; Antimicrobial activity ; Antimicrobial agents ; Antimicrobial peptides ; Bacteria ; Biological activity ; Cell culture ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chloramphenicol ; Chloromycetin ; Ciprofloxacin ; Colostrum ; Drug resistance ; E coli ; Effectiveness ; Fermentation ; Food industry ; Food Science ; Gentamicin ; Gentian violet ; Health promotion ; Lactobacilli ; Lactobacillus rhamnosus ; Levofloxacin ; Membrane permeability ; Molecular weight ; Nutrition ; Original ; Original Article ; Peptides ; Proteolysis ; Rifampin ; Strains (organisms) ; Synergistic effect ; Whey</subject><ispartof>Journal of food science and technology, 2023-10, Vol.60 (10), p.2568-2580</ispartof><rights>Association of Food Scientists & Technologists (India) 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c426t-b9cc399df9cec75a1208f0b0606d2ef3b2a437402a772164e92d63caa975ec413</cites><orcidid>0000-0003-4904-4330</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10439072/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10439072/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27922,27923,41486,42555,51317,53789,53791</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37599850$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Iram, Daraksha</creatorcontrib><creatorcontrib>Sansi, Manish Singh</creatorcontrib><creatorcontrib>Meena, Sunita</creatorcontrib><creatorcontrib>Puniya, Anil Kumar</creatorcontrib><creatorcontrib>Vij, Shilpa</creatorcontrib><title>In vitro antimicrobial and synergistic effect of fermented Indian zebu (Sahiwal) cow colostrum whey derived peptides with Lactobacillus rhamnosus against pathogenic bacteria</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Bioactive peptides (BAPs) have been found to promote health through various mechanisms. Among them, antimicrobial peptides are gaining recognition as promising novel treatments. This study aims to generate BAPs from bovine colostrum whey using the proteolytic activity of
Lactobacillus rhamnosus
C25 and to evaluate their potential antibacterial efficacy, including their ability to synergistic efficacy against resistant bacteria. Bioactive peptides were successfully generated from lactobacillus culture proteases that were cultivated through batch fermentation. The resulting peptide fractions were then evaluated for their antibacterial efficacy against a selection of strains, including
E. coli
ATCC25922,
S. aureus
MTCC1144,
Acinetobacter baumannii
ATCC 17978, as well as clinically isolated resistant strains of
E. coli
(ESBL 1384),
Acinetobacter
1379, and
S. aureus
(MRSA 1418). Notably, the peptide fractions with a molecular weight of < 10 kDa (0–10 kDa) significantly increased the membrane permeability of both
E. coli
(70.30 ± 0.41%) and
S. aureus
(63.04 ± 0.31%) as assessed by the crystal violet assay. The checkerboard method was utilized to perform synergistic tests with peptides and antibiotics. The peptide fractions with a molecular weight of (< 10 kDa) demonstrated synergistic effects with several antibiotics, including gentamycin, Rifampicin, Levofloxacin, Ciprofloxacin, and Chloramphenicol, against the resistant ESBL 1384 strain, as indicated by ΣFICI values of 0.55, 0.53, 0.52, 0.54, and 0.52, respectively. Furthermore, the HT-29 cell line remained completely unaffected by both peptide fractions. These findings suggest that the < 10 kDa peptide fraction possesses significant antibacterial efficacy against both reference and ESBL 1384 resistant bacterial strain. Additionally, both MRSA 1418 and Acinetobacter 1379 displayed resistance to all fractions tested. To summarize the findings of this study, colostrum whey peptides with a broad spectrum of antimicrobial activity can be efficiently produced through fermentation. This method could prove valuable for both the pharmaceutical and food industries.</description><subject>Acinetobacter</subject><subject>Antibiotics</subject><subject>Antimicrobial activity</subject><subject>Antimicrobial agents</subject><subject>Antimicrobial peptides</subject><subject>Bacteria</subject><subject>Biological activity</subject><subject>Cell culture</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chloramphenicol</subject><subject>Chloromycetin</subject><subject>Ciprofloxacin</subject><subject>Colostrum</subject><subject>Drug resistance</subject><subject>E coli</subject><subject>Effectiveness</subject><subject>Fermentation</subject><subject>Food industry</subject><subject>Food Science</subject><subject>Gentamicin</subject><subject>Gentian violet</subject><subject>Health promotion</subject><subject>Lactobacilli</subject><subject>Lactobacillus rhamnosus</subject><subject>Levofloxacin</subject><subject>Membrane permeability</subject><subject>Molecular weight</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Peptides</subject><subject>Proteolysis</subject><subject>Rifampin</subject><subject>Strains (organisms)</subject><subject>Synergistic effect</subject><subject>Whey</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9Ustu1DAUjRCIVqU_wAJZYlMWAT-SOF4hVFEYaSQWwNq6cW4mrhJ7sJ0ZDf_EP9bDlPJYYMnyte65575OUTxn9DWjVL6JTDAlS8pFSWspm5I_Ks6pknXZVpQ_zjblvGSsrs-KyxhvaT6Cy5bTp8WZkLVSbU3Pix8rR3Y2BU_AJTtbE3xnYcq_nsSDw7CxMVlDcBjQJOIHMmCY0SXsycr1Fhz5jt1Crj7DaPcwvSLG7_OdfExhmcl-xAPpMdhdDtjiNtkeI9nbNJI1mOQ7MHaalkjCCLPzMVuwAetiIltIo9-gy9kzKmUOeFY8GWCKeHn_XhRfb95_uf5Yrj99WF2_W5em4k0qO2WMUKoflEEja2CctgPtaEObnuMgOg6VkHlMICVnTYWK940wAHl8aComLoq3J97t0s3Ym9xvgElvg50hHLQHq__2ODvqjd9pRiuhqOSZ4eqeIfhvC8akZxsNThM49EvUvK0rUSmhZIa-_Ad665fgcn9HFG9l1fI6o_gJlTcUY8DhoRpG9VER-qQInRWhfypCH6t48WcfDyG_9p8B4gSI2eU2GH7n_g_tHXOBxg8</recordid><startdate>20231001</startdate><enddate>20231001</enddate><creator>Iram, 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vitro antimicrobial and synergistic effect of fermented Indian zebu (Sahiwal) cow colostrum whey derived peptides with Lactobacillus rhamnosus against pathogenic bacteria</title><author>Iram, Daraksha ; Sansi, Manish Singh ; Meena, Sunita ; Puniya, Anil Kumar ; Vij, Shilpa</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c426t-b9cc399df9cec75a1208f0b0606d2ef3b2a437402a772164e92d63caa975ec413</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Acinetobacter</topic><topic>Antibiotics</topic><topic>Antimicrobial activity</topic><topic>Antimicrobial agents</topic><topic>Antimicrobial peptides</topic><topic>Bacteria</topic><topic>Biological activity</topic><topic>Cell culture</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Chloramphenicol</topic><topic>Chloromycetin</topic><topic>Ciprofloxacin</topic><topic>Colostrum</topic><topic>Drug resistance</topic><topic>E coli</topic><topic>Effectiveness</topic><topic>Fermentation</topic><topic>Food industry</topic><topic>Food Science</topic><topic>Gentamicin</topic><topic>Gentian violet</topic><topic>Health promotion</topic><topic>Lactobacilli</topic><topic>Lactobacillus rhamnosus</topic><topic>Levofloxacin</topic><topic>Membrane permeability</topic><topic>Molecular weight</topic><topic>Nutrition</topic><topic>Original</topic><topic>Original Article</topic><topic>Peptides</topic><topic>Proteolysis</topic><topic>Rifampin</topic><topic>Strains (organisms)</topic><topic>Synergistic effect</topic><topic>Whey</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Iram, Daraksha</creatorcontrib><creatorcontrib>Sansi, Manish Singh</creatorcontrib><creatorcontrib>Meena, 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Technol</addtitle><date>2023-10-01</date><risdate>2023</risdate><volume>60</volume><issue>10</issue><spage>2568</spage><epage>2580</epage><pages>2568-2580</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Bioactive peptides (BAPs) have been found to promote health through various mechanisms. Among them, antimicrobial peptides are gaining recognition as promising novel treatments. This study aims to generate BAPs from bovine colostrum whey using the proteolytic activity of
Lactobacillus rhamnosus
C25 and to evaluate their potential antibacterial efficacy, including their ability to synergistic efficacy against resistant bacteria. Bioactive peptides were successfully generated from lactobacillus culture proteases that were cultivated through batch fermentation. The resulting peptide fractions were then evaluated for their antibacterial efficacy against a selection of strains, including
E. coli
ATCC25922,
S. aureus
MTCC1144,
Acinetobacter baumannii
ATCC 17978, as well as clinically isolated resistant strains of
E. coli
(ESBL 1384),
Acinetobacter
1379, and
S. aureus
(MRSA 1418). Notably, the peptide fractions with a molecular weight of < 10 kDa (0–10 kDa) significantly increased the membrane permeability of both
E. coli
(70.30 ± 0.41%) and
S. aureus
(63.04 ± 0.31%) as assessed by the crystal violet assay. The checkerboard method was utilized to perform synergistic tests with peptides and antibiotics. The peptide fractions with a molecular weight of (< 10 kDa) demonstrated synergistic effects with several antibiotics, including gentamycin, Rifampicin, Levofloxacin, Ciprofloxacin, and Chloramphenicol, against the resistant ESBL 1384 strain, as indicated by ΣFICI values of 0.55, 0.53, 0.52, 0.54, and 0.52, respectively. Furthermore, the HT-29 cell line remained completely unaffected by both peptide fractions. These findings suggest that the < 10 kDa peptide fraction possesses significant antibacterial efficacy against both reference and ESBL 1384 resistant bacterial strain. Additionally, both MRSA 1418 and Acinetobacter 1379 displayed resistance to all fractions tested. To summarize the findings of this study, colostrum whey peptides with a broad spectrum of antimicrobial activity can be efficiently produced through fermentation. This method could prove valuable for both the pharmaceutical and food industries.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>37599850</pmid><doi>10.1007/s13197-023-05776-2</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0003-4904-4330</orcidid><oa>free_for_read</oa></addata></record> |
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| issn | 0022-1155 0975-8402 |
| language | eng |
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| source | EZB-FREE-00999 freely available EZB journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Acinetobacter Antibiotics Antimicrobial activity Antimicrobial agents Antimicrobial peptides Bacteria Biological activity Cell culture Chemistry Chemistry and Materials Science Chemistry/Food Science Chloramphenicol Chloromycetin Ciprofloxacin Colostrum Drug resistance E coli Effectiveness Fermentation Food industry Food Science Gentamicin Gentian violet Health promotion Lactobacilli Lactobacillus rhamnosus Levofloxacin Membrane permeability Molecular weight Nutrition Original Original Article Peptides Proteolysis Rifampin Strains (organisms) Synergistic effect Whey |
| title | In vitro antimicrobial and synergistic effect of fermented Indian zebu (Sahiwal) cow colostrum whey derived peptides with Lactobacillus rhamnosus against pathogenic bacteria |
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