Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi

Food Microbiology

Volumn 41, Issue , 2014, Pages 19-26

  Ryu, Eun Hye ^a   Yang, Eun Ju ^a   Woo, Eun Rhan ^a   Chang, Hae Choon ^a  

^a Chosun University   (South Korea)

Author keywords

3 Hydroxy fatty acids; 5 Oxododecanoic acid; Antifungal activity; Kimchi; Lactobacillus plantarum

Indexed keywords

ANTIFUNGAL AGENT;

ANALYSIS; BRASSICA; CHEMICAL STRUCTURE; CHEMISTRY; DRUG EFFECTS; FERMENTATION; ISOLATION AND PURIFICATION; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY; RICE; WINE; YEAST;

ANTIFUNGAL AGENTS; BRASSICA; FERMENTATION; LACTOBACILLUS PLANTARUM; MOLECULAR STRUCTURE; ORYZA SATIVA; WINE; YEASTS;

EID: 84893440332     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.01.011     Document Type: Article

References (35)

1. Atanassova M., Choiset Y., Dalgalarrondo M., Chobert J.M., Dousset X., Ivanova I., Haertlé T. Isolation and partial biochemical characterization of a proteinaceous anti-bacteria and anti-yeast compound produced by Lactobacillus paracasei subsp. paracasei strain M3. Int. J. Food Microbiol. 2003, 87:63-73.
2. Chang H.C., Yang E.J. Lactobacillus plantarum with Antifungal Activity and an Antifungal Composition Comprising the Same 2012, Republic of Korea Patent 1020120041645.
3. Corsetti A., Gobbetti M., Rossi J., Damiani P. Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. Appl. Microbiol. Biotechnol. 1998, 50:253-256.
4. Dal Bello F., Clarke C.I., Ryan L.A.M., Ulmer H., Schober T.J., Ström K., Sjögren J., van Sinderen D., Schnürer J., Arendt E.K. Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. J.Cereal Sci. 2007, 45:309-318.
5. Davidson P.M. Chemical preservatives and natural antimicrobial compounds. Food Microbiology: Fundamentals and Frontiers 2001, 593-627. ASM Press, Washington D.C. M.P. Doyle, L.R. Beuchat, T.J. Montville (Eds.).
6. De Muynck C., Leroy A.I.J., De Maeseneire S., Arnaut F., Soetaert W., Vandamme E.J. Potential of selected lactic acid bacteria to produce food compatible antifungal metabolites. Microbiol. Res. 2004, 159:339-346.
7. Filtenborg O., Frisvad J.C., Thrane U. Moulds in food spoilage. Int. J. Food Microbiol. 1996, 33:85-102.
8. Hoover D.G., Harlander S.K. Screening methods for detecting bacteriocin activity. Bacteriocins of Lactic Acid Bacteria 1993, 23-39. Academic Press, San Diego. D.G. Hoover, L.R. Steenson (Eds.).
9. Jay J.M. Food preservation with chemicals. Modern Food Microbiology 1992, 251-289. Chapman and Hall, New York. J.M. Jay (Ed.).
10. Kang M.G., Kim J.H., Ahn B.H., Lee J.S. Characterization of new antihypertensive angiotensin I-converting enzyme inhibitory peptides from korean traditional rice wine. J.Microbiol. Biotechnol. 2012, 22:339-342.
11. Lavermicocca P., Valerio F., Evidente A., Lazzaroni S., corsetti A., Gobbetti M. Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B. Appl. Environ. Microbiol. 2000, 66:4084-4090.
12. Lee S.G., Lee K.W., Park T.H., Park J.Y., Han N.S., Kim J.H. Proteomic analysis of proteins increased or reduced by ethanol of Lactobacillus plantarum ST4 isolated from makgeolli, traditional Korean rice wine. J.Microbiol. Biotechnol. 2012, 22:516-525.
13. Li H., Liu L., Zhang S., Cui W., Lv J. Identification of antifungal compounds produced by Lactobacillus casei AST18. Curr. Microbiol. 2012, 65:156-161.
14. Loureiro V., Malfeito-Ferreira M. Spoilage yeasts in the wine industry. Int. J. Food Microbiol. 2003, 86:23-50.
15. Magnusson J., Schnürer J. Lactobacillus coryniformis subsp. coryniformis strain Si3 produces a broad-spectrum proteinaceous antifungal compound. Appl. Environ. Microbiol. 2001, 67:1-5.
16. Niku-Paavola M.L., Laitila A., Mattila-Sandholm T., Haikara A. New types of antimicrobial compounds produced by Lactobacillus plantarum. J.Appl. Microbiol. 1999, 86:29-35.
17. Okkers D.J., Dicks L.M.T., Silvester M., Joubert J.J., Odendaal H.J. Characterization of pentocin TV35b, a bacteriocin-like peptide isolated from Lactobacillus pentosus with a fungistatic effect on Candida albicans. J.Appl. Microbiol. 1999, 87:726-734.
18. Pettit R.K., McAllister S.C., Pettit G.R., Herald C.L., Johnson J.M., Cichacz Z.A. Abroad-spectrum antifungal from the marine sponge Hyrtios erecta. Int. J. Antimicrob. Agents 1998, 9:147-152.
19. Pillai C.G.P., Weete J.D. Sterol-binding polysaccharides of Rhizopus arrhizus, Penicillium roquefortii and Saccharomyces carlsbergensis. Phytochemistry 1975, 14:2347-2351.
20. Prema P., Smila D., Palavesam A., Immanuel G. Production and characterization of an antifungal compound (3-phenyllactic acid) produced by Lactobacillus plantarum strain. Food Bioprocess Technol. 2010, 3:379-386.
21. Reis J.A., Paula A.T., Casarotti S.N., Penna A.L.B. Lactic acid bacteria antimicrobial compounds: characteristics and applications. Food Eng. Rev. 2012, 4:124-140.
22. Richard J.L., Tiffany L.H., Pier A.C. Toxigenic fungi associated with stored corn. Mycopathologia 1969, 38:313-326.
23. Rudek W. Esterase activity in Candida species. J.Clin. Microbiol. 1978, 8:756-759.
24. Ryan L.A.M., Zannini E., Dal Bello F., Pawlowska A., Koehler P., Arendt E.K. Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products. Int. J. Food Microbiol. 2011, 146:276-283.
25. Sadtler Research Laboratories The Sadtler Standard Gas Chromatography Retention Index Library 1986, Sadtler, Philadelphia.
26. Schnürer J., Magnusson J. Antifungal lactic acid bacteria as biopreservatives. Trends Food Sci. Technol. 2005, 16:70-78.
27. Sjögren J., Magnusson J., Broberg A., Schnürer J., Kenne L. Antifungal 3-hydroxy fatty acids from Lactobacillus plantarum MiLAB 14. Appl. Environ. Microbiol. 2003, 69:7554-7557.
28. Smith R.L., Waddell W.J., Cohen S.M., Feron V.J., Marnett L.J., Portoghese P.S., Rietjens I.M.C.M., Adams T.B., Lucas Gavin C., Mcgowen M.M., Taylor S.V., Williams M.C. GRAS flavoring substances 24. Food Technol. 2009, 63:46-105.
29. Stiles M.E. Biopreservation by lactic acid bacteria. Antonie van Leeuwenhoek 1996, 70:331-345.
30. L-Pro) and 3-phenyllactic acid. Appl. Environ. Microbiol. 2002, 68:4322-4327.
31. Talarico T.L., Casas I.A., Chung T.C., Dobrogosz W.J. Production and isolation of reuterin, a growth inhibitor produced by Lactobacillus reuteri. Antimicrob. Agents Chemother. 1988, 32:1854-1858.
32. Wang H., Yan Y., Wang J., Zhang H., Qi W. Production and characterization of antifungal compounds produced by Lactobacillus plantarum IMAU 10014. PLoS One 2012, 7(1):e29452.
33. Yang E.J., Chang H.C. Antifungal activity of Lactobacillus plantarum isolated from kimchi. Korean J. Microbiol. Biotechnol. 2008, 36:276-284.
34. Yang E.J., Chang H.C. Purification of a new antifungal compound produced by Lactobacillus plantarum AF1 isolated from kimchi. Int. J. Food Microbiol. 2010, 139:56-63.
35. Yang E.J., Kim Y.S., Chang H.C. Purification and characterization of antifungal δ-dodecalactone from Lactobacillus plantarum AF1 isolated from kimchi. J.Food Prot. 2011, 74:651-657.