Antimicrobial activity of protein-containing fractions isolated from Lactobacillus plantarum NRRL B-4496 culture
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FOOD MICROBIOLOGY - RESEARCH PAPER
Antimicrobial activity of protein-containing fractions isolated from Lactobacillus plantarum NRRL B-4496 culture D. Arrioja-Bretón 1,2 & E. Mani-López 1 & H. Bach 2 & A. López-Malo 1 Received: 27 January 2020 / Accepted: 21 March 2020 # Sociedade Brasileira de Microbiologia 2020
Abstract The interest in lactic acid bacteria, including Lactobacillus plantarum NRRL B-4496, has increased in recent years as biopreservatives, due to the production of secondary metabolites capable of inhibiting pathogenic bacteria. The objectives of this study were to evaluate the antimicrobial activity, cytotoxicity and the anti-inflammatory response of L. plantarum NRRL B-4496 cell-free supernatant (CFS). Furthermore, the CFS was fractionated by size exclusion chromatography using Sephadex G-25, and a minimal inhibitory volume test was determined against a panel of pathogenic bacteria. The cytotoxicity and the inflammatory activities of the fractions were evaluated using the human-derived THP-1 cell line. Results of this study indicates that CFS of L. plantarum NRRL B-4496 possesses antimicrobial protein compounds against the pathogen Listeria monocytogenes and showed no toxicity nor a pro-inflammatory response to human macrophages. The obtained results contribute to the development of novel bio-preservatives, L. plantarum cell-free supernatant or its fractions, with a potential use in the food industry. Keywords Lactobacillus plantarum . Protein fractions . Antimicrobial activity . Cytotoxicity . Inflammatory activity
Introduction In recent years, a precipitated increase in drug-resistant infections to antibiotics has presented a serious challenge for researchers from different areas of study such as medicine, molecular biology, food science, and antimicrobials therapies. The ability of bacteria to develop different mechanism of resistance and the loss of efficacy of antibiotics/antimicrobials to inhibit pathogenic microorganisms bring out the urgent need to develop alternatives to evolve substances/ compounds as control agents [1, 2]. Over the last decades, peptides have been studied for their antimicrobial activity and new development of natural antimicrobials and/or peptides (AMPs) with a vast spectrum of
Responsible Editor: Luis Augusto Nero. * A. López-Malo [email protected] 1
Chemical and Food Engineering Department, Universidad de las Americas Puebla, Sta. Catarina Martir, 72810 Cholula, Puebla, Mexico
2
Department of Medicine, Division of Infectious Diseases, University of British Columbia, Vancouver, BC, Canada
antiviral, antibacterial, antifungal, and anti-parasitic targets have been published [3–5]. In another perspective, there is a trend in the preference of consumers to choose fresh, preservative free, and less processed foods, which makes the research on natural antimicrobials relevant in order to replace current antimicrobials, while ensuring food safety. For this purpose, bio-preservatives such as essential oils, enzymes and microorganisms among others have been studied
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