Biological properties and structural characterization of a novel rhamnolipid like-biosurfactants produced by Lactobacillus casei subsp. casei TM1B.

Hippolyte, T. Mouafo and Augustin, Mbawala and Somashekar, D. and Hervé, M. Tchougang and Nanishankar, V. Harohally (2020) Biological properties and structural characterization of a novel rhamnolipid like-biosurfactants produced by Lactobacillus casei subsp. casei TM1B. Botechnology and Applied Biochemistry.

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Abstract

Biosurfactants are microbial surface-active compounds with antimicrobial and antioxidant activities that display a range of physiological functions. In this study, a strain isolated from a Cameroonian fermented milk ―pendidam‖ and identified as Lactobacillus casei subsp. casei TM1B was used for biosurfactants production. The biosurfactants produced by L. casei TM1B with molasses as the substrate had a good surface (40.77 mN/m) and emulsifying (84.50%) activities. The scavenging of the ABTS+• radical (IC50 value of 0.60 ± 0.03 mg/mL) by the biosurfactants was found to be higher than that of DPPH• radical (IC50 value of 0.97 ± 0.13 mg/mL). The maximum chelating activity of biosurfactants (82.29%) was observed at 3.5 mg/mL. The biologically active compound of the biosurfactants produced by L. casei TM1B was identified as 2,5-O-methylrhamnofuranosyl-palmitate, a novel rhamnolipid likebiosurfactant by using chemical, FTIR, gas chromatography-mass spectrometry, and NMR analysis. The biosurfactants were bactericidal against several Gram-negative and Grampositive pathogens (MIC values ranged from 3.22 to 12.83 mg/mL), and SEM analysis revealed bacterial cell walls and membranes as main targets.

Item Type:	Article
Uncontrolled Keywords:	Lactobacillus casei subsp. casei TM1B, biosurfactants, antimicrobial activity, antioxidant activity, structural characterization, rhamnolipid
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology
Divisions:	Fermentation Technology and Bioengineering Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Dec 2020 05:55
Last Modified:	30 Dec 2020 05:55
URI:	http://ir.cftri.res.in/id/eprint/14709

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