Optimization of food-grade medium for co-production of bioactive substances by Lactobacillus acidophilus LA-5 for explai
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ORIGINAL ARTICLE
Optimization of food-grade medium for co-production of bioactive substances by Lactobacillus acidophilus LA-5 for explaining pharmabiotic mechanisms of probiotic Saber Amiri1,2 • Reza Rezaei Mokarram2 • Mahmoud Sowti Khiabani2 Mahmoud Rezazadeh Bari1 • Mohammad Alizadeh1
•
Revised: 27 October 2020 / Accepted: 6 November 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract This study aimed to optimize the co-production of conjugated linoleic acid (CLA), exopolysaccharides (EPSs) and bacteriocins (BACs) by Lactobacillus acidophilus LA-5 in dairy food-grade by-product. The factorial design revealed that the significant factors were temperature, time, and yeast extract. Then the response surface methodology was used for optimization. At the optimal conditions the viable cell number, CLA, EPSs, and inhibition activity were 2.62 ± 0.49 9 108 CFU/mL, 51.46 ± 1.50 lg/mL, 348.24 ± 5.61 mg/mL and 12.46 ± 0.80 mm, respectively. FTIR, GC, TLC, and SDS page analysis revealed the functional groups of pharmabiotics. The FTIR, GC, TLC, and SDS page analysis showed that both CLA isomers (c-9, t-11, and t-10, c-12) produced. The FTIR, GC, TLC, and SDS page analysis indicated that produced EPSs were composed of glucose, mannose, galactose, xylose, and fructose. FTIR, GC, TLC, and SDS page used to report BACs molecular weight, which showed two fractions by molecular mass 35 and 63 kDa. Previously the ability of different probiotic bacteria investigated and optimized the production of CLA, EPSs, and BACs, but, there was no report on the co-producing capacity of
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04894-5) contains supplementary material, which is available to authorized users. & Saber Amiri [email protected]; [email protected] & Reza Rezaei Mokarram [email protected] 1
Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
2
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
these bioactive metabolites by probiotics. The present work was investigated to optimize the co-production of pharmabiotic metabolites by L. acidophilus LA-5, in supplemented cheese whey as a cultivation medium. Keywords Pharmabiotics Lactobacillus acidophilus LA5 Food-grade medium Response surface methodology
Introduction Nowadays, consumer’s demand and interest in bio-functional foods with health-associated bio-actives are increasing (Amiri et al. 2020a; Adnan et al. 2017a). Probiotics such as Lactobacilli, which is also the flora of gut microbiota, received more attention to producing functional foods in recent years. A new opening for the advance bio-functional foods is the potential of probiotics to synthesize biologically active molecules with health-promoting benefits, which called ‘‘Pharmabiotics,’’ such as conjugated linoleic acid (CLA), exopolysaccharides (EPSs) and bacteriocins (BACs). Lactobacilli were used to the biosynthe
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