Optimization, Partial Purification, and Characterization of Bioactive Peptides of Lactobacillus paracasei Isolated from Traditional  Egyptian Cheese

M.G.  Shehata; A.N.  Badr; N.M.  Abd El-Aziz; H.S.  Abd-Rabou; S.A.  El-Sohaimy

doi:10.18502/jfqhc.9.4.11375

M.G. Shehata Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21,934, Egypt
A.N. Badr Food Toxicology and Contaminants Department, National Research Centre, Cairo 12,622, Egypt
N.M. Abd El-Aziz Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21,934, Egypt
H.S. Abd-Rabou Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21,934, Egypt
S.A. El-Sohaimy Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21,934, Egypt

DOI: https://doi.org/10.18502/jfqhc.9.4.11375

Keywords: Bacteriocins, Peptides, Lactobacillales, Lacticaseibacillus paracasei, Anti-Bacterial Agents, Staphylococcus aureus

Abstract

Background: Bacteriocins are small peptides which are ribosomally synthesized and have been shown to have wide range of antimicrobial activity. The aim of this study was to optimize the production of L. paracasei MG847589 bacteriocin. Furthermore, the
potential antibacterial properties of the novel bacteriocins were characterized and
evaluated against Staphylococcus aureus.

Methods: The present study optimized the growth media constituents of Lactobacillus paracasei MG847589 to improve bacteriocin yield by applying One-Factor-at-a-Time (OFAT) and Response Surface Methodology (RSM) methods.

Results: At OFAT, two-fold activity increased against Staphylococcus aureus in the presence of whey (22.5 g/L) as nitrogen source and sucrose (30 g/L) as carbon source. RSM tool was performed with media compounds using design expert 12.0.1.0. Whey (22.5 g/L), sucrose (30 g/L), temperature (30 ºC), and pH (6.5) condition yielded 25,600 AU/ml of bacteriocin against S. aureus. Bacteriocin was stable at pH range of 2.0 to 8.0 for one h and at 60 ºC for 15 min. The produced antimicrobial peptide is a novel bacteriocin with molecular mass of 2,611.122 Da.

Conclusion: Bacteriocin of L. paracasei MG847589 isolated from traditional Egyptian cheese (Kareish) showed great antimicrobial activity and could be applied as food
preservative in food manufacturing.