Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

2020 (published: 23.03.2020)

Number 1(43)

Home > Issue > Alternative antimicrobial agents obtained by selective sorption from Lactobacillus helveticus culture

UDC 663.05

Alternative antimicrobial agents obtained by selective sorption from Lactobacillus helveticus culture

Riabinin G.V., Baranenko D.A.

The antimicrobial properties of exometabolites of the Lactobacillus helveticus D75 probiotic strain (producing bacteriocin-helveticin J) isolated from the supernatant by chromatographic method were investigated. Chromatographic isolation of peptide fractions was performed using a polymer heteroporous sorbent based on methacrylic acid and ethylene glycol dimethacrylate synthesized at the Institute of High-molecular Compounds of the Russian Academy of Sciences. Elution was performed in isocratic mode. The antimicrobial activity of the obtained peptide fractions in relation to the indicator culture of E. coli ATCC 10798 was determined by the turbidimetric method at  λ = 600 nm. The optimal parameters of the chromatographic process were determined. It was shown that all target biologically active substances were bound by the sorbent at acidic pH values. The fraction obtained by elution with a pH 8 solution had the greatest ability to inhibit the growth of the indicator culture. The antimicrobial action of the fraction was comparable to that of ampicillin against the Escherichia coli gram-negative bacterium (in order to confirm the peptide nature of the antimicrobial action, the indicator culture was incubated on a mediumwith the addition of a fraction treated with the proteolytic enzyme trypsin). Thus, it could be concluded that the peptide fraction obtained in the process of chromatographic isolation from the L. helveticus D75 supernatant has a high antibacterial activity against microorganisms that cause food spoilage.
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Keywords: bacteriocins; antimicrobial peptides; probiotic strains of lactobacilli; chromatography on polymeric sorbents; food preservation.

DOI 10.17586/2310-1164-2020-10-1-81-90

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