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Production, Purification and Characterization of Antimicrobial Biomolecules from Potential Probiotic Lactic Acid Bacteria

Deraz, Sahar LU (2005)
Abstract
Development and optimization of the production of lactic acid bacteria (LAB) and their attendant 'natural' inhibitors as biopreservatives to control undesirable bacteria currently remains a primary focus of several laboratories involved in research concerning food safety and quality. Strategies utilized to study incorporation of biopreservatives into food include either direct use of LAB-strains or use of a biopreservative preparation in the form of previously fermented product or use of semipurified, purified, or chemically synthesized bacteriocins. Modern concepts or perspectives of the application of LAB include the following selections: i) the best adapted and safely performing LAB strains, ii) strains with probiotic effects and/or... (More)
Development and optimization of the production of lactic acid bacteria (LAB) and their attendant 'natural' inhibitors as biopreservatives to control undesirable bacteria currently remains a primary focus of several laboratories involved in research concerning food safety and quality. Strategies utilized to study incorporation of biopreservatives into food include either direct use of LAB-strains or use of a biopreservative preparation in the form of previously fermented product or use of semipurified, purified, or chemically synthesized bacteriocins. Modern concepts or perspectives of the application of LAB include the following selections: i) the best adapted and safely performing LAB strains, ii) strains with probiotic effects and/or health-promoting effects and finally iii) strains with food protective activities. In the study presented in this thesis, three different strains, Lactobacillus acidophilus DSM 20079, Pediococcus damnosus 2.6 and Lactobacillus sakei CCUG 42685, have been chosen to study their biotechnological properties according to one or several of the previously mentioned concepts. Structural and functional characterization of a novel antimicrobial peptide (acidocin 20079) from an LAB with interesting characteristics as producer strain (Lactobacillus acidophilus DSM 20079), has been made, showing that the isolated bacteriocin has a potential for industrial application. Furthermore, the functional properties of selected bacteriocin producing strains (L. acidophilus DSM 20079 and Pediococcus damnosus 2.6) as probiotic have been studied. The strains showed a high tolerance to the main obstacles of the GI-tract in experiments simulating native conditions at 37 °C. Finally, improvements within the field of purification of bacteriocins from non-clarified crude homogenate are needed as the currently published protocols are often cumbersome. An economically reliable process hence has to be developed for bacteriocin purification. A chromatographic matrix based on continuous supermacroporous cryogel was successfully used for the purification of sakacin P (produced by L. sakei CCUG 42685) directly from non-clarified crude. The bound bacteriocin was eluted with 81-87 % recovery in particulate free eluate with more than 60%purity after one purification step. (Less)
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author
supervisor
opponent
  • PhD Axelsson, Lars, Matforsk AS, Norwegian Food Research Institute Osloveien 1N-1430 Ås, Norway
organization
publishing date
type
Thesis
publication status
published
subject
keywords
Lactobacillus, Bioteknik, Biotechnology, Livsmedelsteknik, Food and drink technology, bacteriocin purification., inhibitory activity, Bacteriocin, antimicrobial protein
publisher
Department of Biotechnology, Lund University
defense location
The lecture hall C, at the centre for chemistry and chemical engineering, Lund Institute of Technology
defense date
2005-12-19 10:30:00
external identifiers
  • other:ISRN: LUTKDH/TKBT--05/1097--SE
ISBN
91-89627-44-X
language
English
LU publication?
yes
additional info
Sahar Deraz, Eva Nordberg Karlsson, Martin Hedstr¨om, Maria M Andersson and Bo Mattiasson. 2005. Purification and characterisation of acidocin D20079, a bacteriocin produced by Lactobacillus acidophilus DSM 20079 Journal of Biotechnology, vol 117 pp 343-354. Biotechnology Department
Sahar Deraz, Martin Hedström, Eva Nordberg Karlsson, Sara Linse and Bo Mattiasson. . Production and physicochemical characterization of acidocin D20079, a bacteriocin produced by the potential probiotic strain Lactobacillus acidophilus DSM 20079 Biotechnology Department (manuscript)
Tina Immerstrand, Sahar Deraz, Olof Mårtensson, Åsa Ljungh, Rickard Öste, Eva Karlsson and Olle Holst. . The probiotic potential of Pediococcus damnosus 2.6 Biotechnology Department (submitted)
Fatima Plieva, Irina Savina, Sahar Deraz, Jonatan Andersson, Igor Yu Galaev and Bo Mattiasson. 2004. Characterization of supermacroporous monolithic polyacrylamide based matrices designed for chromatography of bioparticles Journal of Chromatography B, vol 807 pp 129-137. Biotechnology Department
Sahar Deraz, Fatima Plieva, Igor Yu Galaev, Eva Nordberg Karlsson and Bo Mattiasson. . Capture of bacteriocins directly from non-clarified fermentation broth using macroporous monolithic cryogels with phenyl ligands Biotechnology Department (submitted)
id
6c9d9d18-8ee9-4bf2-a659-4e15c28442f6 (old id 545768)
date added to LUP
2016-04-04 11:30:31
date last changed
2018-11-21 21:05:18
@phdthesis{6c9d9d18-8ee9-4bf2-a659-4e15c28442f6,
  abstract     = {{Development and optimization of the production of lactic acid bacteria (LAB) and their attendant 'natural' inhibitors as biopreservatives to control undesirable bacteria currently remains a primary focus of several laboratories involved in research concerning food safety and quality. Strategies utilized to study incorporation of biopreservatives into food include either direct use of LAB-strains or use of a biopreservative preparation in the form of previously fermented product or use of semipurified, purified, or chemically synthesized bacteriocins. Modern concepts or perspectives of the application of LAB include the following selections: i) the best adapted and safely performing LAB strains, ii) strains with probiotic effects and/or health-promoting effects and finally iii) strains with food protective activities. In the study presented in this thesis, three different strains, Lactobacillus acidophilus DSM 20079, Pediococcus damnosus 2.6 and Lactobacillus sakei CCUG 42685, have been chosen to study their biotechnological properties according to one or several of the previously mentioned concepts. Structural and functional characterization of a novel antimicrobial peptide (acidocin 20079) from an LAB with interesting characteristics as producer strain (Lactobacillus acidophilus DSM 20079), has been made, showing that the isolated bacteriocin has a potential for industrial application. Furthermore, the functional properties of selected bacteriocin producing strains (L. acidophilus DSM 20079 and Pediococcus damnosus 2.6) as probiotic have been studied. The strains showed a high tolerance to the main obstacles of the GI-tract in experiments simulating native conditions at 37 °C. Finally, improvements within the field of purification of bacteriocins from non-clarified crude homogenate are needed as the currently published protocols are often cumbersome. An economically reliable process hence has to be developed for bacteriocin purification. A chromatographic matrix based on continuous supermacroporous cryogel was successfully used for the purification of sakacin P (produced by L. sakei CCUG 42685) directly from non-clarified crude. The bound bacteriocin was eluted with 81-87 % recovery in particulate free eluate with more than 60%purity after one purification step.}},
  author       = {{Deraz, Sahar}},
  isbn         = {{91-89627-44-X}},
  keywords     = {{Lactobacillus; Bioteknik; Biotechnology; Livsmedelsteknik; Food and drink technology; bacteriocin purification.; inhibitory activity; Bacteriocin; antimicrobial protein}},
  language     = {{eng}},
  publisher    = {{Department of Biotechnology, Lund University}},
  school       = {{Lund University}},
  title        = {{Production, Purification and Characterization of Antimicrobial Biomolecules from Potential Probiotic Lactic Acid Bacteria}},
  year         = {{2005}},
}