Antioxidative and DNA protective effects of bacillomycin D-like lipopeptides produced by B38 strain

Applied Biochemistry and Biotechnology

Volumn 168, Issue 8, 2012, Pages 2245-2256

  Tabbene, Olfa ^a   Gharbi, Dorra ^a   Slimene, Imen Ben ^a   Elkahoui, Salem ^a   Alfeddy, Mohamed Najib ^b   Cosette, Pascal ^c   Mangoni, Maria Luisa ^d   Jouenne, Thierry ^c   Limam, Ferid ^a  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

^b Institut National de Recherches Agronomiques   (Morocco)

^c UNIVERSITÉ DE ROUEN   (France)

^d SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Antifungal activity; Antioxidant compounds; Free radicals; Lipopeptide; Reactive oxygen species

Indexed keywords

ALIPHATIC CHAINS; ANTI-FUNGAL ACTIVITY; ANTIOXIDANT COMPOUNDS; ANTIOXIDANT POWER; ANTIOXIDATIVE; HYDROCARBON CHAIN LENGTH; HYDROXYL AND SUPEROXIDE ANION RADICALS; HYDROXYL RADICAL OXIDATIONS; INHIBITION OF LIPID PEROXIDATION; LIPOPEPTIDES; MANUFACTURED PRODUCTS; PLASMID DNA; PROTECTIVE EFFECTS; RADICAL SCAVENGING ACTIVITY; REACTIVE OXYGEN SPECIES; REDUCING POWER; SCAVENGING ABILITY; SCAVENGING ACTIVITIES; SIDE-CHAINS;

AMINO ACIDS; FREE RADICALS; HYDROCARBONS; OXYGEN;

FATTY ACIDS;

AMINO ACID; ANTIOXIDANT; BACILLOMYCIN D; FATTY ACID; HYDROXYL GROUP; HYDROXYL RADICAL; PLASMID DNA; SUPEROXIDE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BACILLUS SUBTILIS; BACTERIAL STRAIN; CONTROLLED STUDY; DNA DAMAGE; DRUG EFFECT; DRUG POTENCY; HYDROPHOBICITY; IC 50; IN VITRO STUDY; IRON CHELATION; LIPID PEROXIDATION; NONHUMAN;

CULTURE MEDIA; DNA; DNA DAMAGE; FREE RADICAL SCAVENGERS; FREE RADICALS; IRON; LIPID PEROXIDATION; LIPOPEPTIDES; OXIDATIVE STRESS; PEPTIDES; REACTIVE OXYGEN SPECIES;

EID: 84874507207     PISSN: 02732289     EISSN: 15590291     Source Type: Journal    
DOI: 10.1007/s12010-012-9933-z     Document Type: Article

References (46)

1. Kalpana, K. B., Srinivasan, M., & Menon, V. P. (2008). Molecular and Cellular Biochemistry, 314, 95-103.
2. Je, J. Y., Lee, K. H., Lee, M. H., & Ahn, C. B. (2009). Food Research International, 42, 1266-1272.
3. Frlich, I., & Riederer, P. (1995). Drug Research, 45, 443-449.
4. Madhavi, D. L., & Salunkhe, D. K. (1995). Antioxidants. In J. A. Maga & A. T. Tu (Eds.), Food additive toxicology (pp. 89-177). New York: Marcel Dekker.
5. Patricia, I., Oteiza, A. G., Erlejman, S., Verstraeten, V., Keen, C. L., & Fraga, C. S. (2005). Clinical and Developmental Immunity, 12, 23-25.
6. Moure, A., Domínguez, H., & Parajó, J. C. (2006). Process Biochemistry, 41, 447-458. (Pubitemid 41827279)
7. Zhu, K., Zhou, H., & Qian, H. (2006). Process Biochemistry, 41, 1296-1302.
8. Kunio, S., Hiroyuki, U., & Hirotomo, O. (2000). The Journal of Nutritional Biochemistry, 11, 128-131. (Pubitemid 30163084)
9. Wu, H. C., Chen, H. M., & Shiau, C. Y. (2003). Food Research International, 36, 949-957. (Pubitemid 37435413)
10. Leclère, V., Béchet, M., Adam, A., Guez, J. S., Wathelet, B., Ongena, M., et al. (2005). Applied and Environmental Microbiology, 71, 4577-4584. (Pubitemid 41130863)
11. Besson, F., Peypoux, F., & Michel, G. (1979). Journal of Antibiotics, 32, 828-833.
12. Peypoux, F., Besson, F., Michel, G., & Delcambe, L. (1979). Journal of Antibiotics, 32, 136-140.
13. Besson, F., Peypoux, F., Quentin, M. J., & Michel, G. (1984). Journal of Antibiotics, 37, 172-177.
14. Tabbene, O., Kalai, L., Ben Slimene, I., Karkouch, I., Elkahoui, S., Gharbi, A., et al. (2011). FEMS Microbiology Letters, 316, 108-114.
15. Tabbene, O., Karkouch, I., Elkahoui, S., Cosette, P., Mangoni, M. L., Jouenne, T., et al. (2010). FEMS Microbiology Letters, 303, 176-182.
16. Erkan, N., Ayranci, G., & Ayranci, E. (2008). Food Chemistry, 110, 76-82.
17. Oyaizu, M. (1986). Japanese Journal of Nutrition, 44, 307-315.
18. Schwyn, B., & Neilands, J. B. (1987). Analytical Biochemistry, 160, 47-56. (Pubitemid 17020596)
19. Moktan, B., Saha, J., & Sarkar, P. K. (2008). Food Research International, 41, 586-593.
20. Yen, G. C., Chang, Y. C., & Su, S. W. (2003). Food Chemistry, 83, 49-54. (Pubitemid 36945454)
21. Maklund, S., & Marklund, G. (1974). European Journal of Biochemistry, 47, 469-474.
22. Payá, M., Halliwell, B., & Hoult, J. R. S. (1992). Biochemistry and Pharmacology, 44, 205-214.
23. Sheih, I. C., Wu, T. K., & Fang, T. J. (2009). Bioresource Technology, 100, 3419-3425.
24. Yalçin, E., & Çavuşoǧlu, K. (2010). Journal of Biochemistry, 35, 243-247.
25. Qian, Z. J., Jung, W. K., & Kim, S. K. (2008). Bioresource Technology, 99, 1690-1698.
26. Lee, S. J., Kim, E. K., Hwang, J. W., Oha, H. J., Cheong, S. H., Moon, S. H., et al. (2010). Food Chemistry, 123, 216-220.
27. Rajapakse, N., Mendis, E., Byun, H. G., & Kim, S. K. (2005). The Journal of Nutritional Biochemistry, 16, 562-569. (Pubitemid 41188037)
28. Mendis, E., Rajapakse, N., Byun, H. G., & Kim, S. K. (2005). Life Science, 77, 2166-2178. (Pubitemid 41140456)
29. Suetsuna, K., Ukeda, H., & Ochi, H. (2000). The Journal of Nutritional Biochemistry, 11, 128-131. (Pubitemid 30163084)
30. Chen, H. M., Muramoto, K., Yamauchi, F., & Nokihara, K. (1996). Journal of Agricultural and Food Chemistry, 44, 2619-2623.
31. Aleman, A., Giménez, B., Pérez-Santin, E., Gomez-Guillen, M. C., & Montero, P. (2011). Food Chemistry, 125, 334-341.
32. Tofani, D., Balducci, V., Gasperi, T., Incerpi, S., & Gambacorta, A. (2010). Journal of Agricultural and Food Chemistry, 58, 5292-5299.
33. Ajibola, C. F., Fashakin, J. B., Fagbemi, T. N., & Aluko, R. E. (2011). International Journal of Molecular Sciences, 12, 6685-6702.
34. Chen, C., Chi, Y. J., Zhao, M. Y., & Lv, L. (2012). Amino Acids, 43, 457-466.
35. Zhang, S. B., Wang, Z., & Xu, S. Y. (2008). Journal of the American Oil Chemists' Society, 85, 521-527.
36. You, L., Zhao, M., Cui, C., Zhao, H., & Yang, B. (2009). Innovative Food Science and Emerging Technologies, 10, 235-240.
37. Udenigwe, C. C., & Aluko, R. E. (2011). International Journal of Molecular Sciences, 12, 3148-3161.
38. Guo, H., Kouzuma, Y., & Yonekura, M. (2009). Food Chemistry, 113, 238-245.
39. Nam, K. A., You, S. G., & Kim, S. M. (2008). Journal of Food Science, 73, 243-255. (Pubitemid 351629811)
40. Ranathunga, S., Rajapakse, N., & Kim, S. K. (2006). European Food Research and Technology, 222, 310-315. (Pubitemid 43214120)
41. Saito, K., Jin, D. H., Ogawa, T., Muramoto, K., Hatakeyama, E., & Nokihara, K. (2003). Journal of Agricultural and Food Chemistry, 51, 3668-3674.
42. Lim, Y., Jiang, B., Zhang, T., Mu, W., & Liu, J. (2008). Food Chemistry, 106, 444-450. (Pubitemid 47332846)
43. Kim, S. Y., Je, J. Y., & Kim, S. K. (2007). The Journal of Nutritional Biochemistry, 18, 31-38. (Pubitemid 44827717)
44. Pownall, T. L., Udenigwe, C. C., & Aluko, R. E. (2010). Journal of Agricultural and Food Chemistry, 58, 4712-4718.
45. Kim, S. K., Kim, Y. T., Byun, H. G., Nam, K. S., Joo, D. S., & Shahidi, F. (2001). Journal of Agricultural and Food Chemistry, 49, 1984-1989. (Pubitemid 32816849)
46. Huang, W., Deng, Q., Xie, B., Shi, J., Huang, F., Tian, B., et al. (2010). Food Research International, 43, 86-940.