Anti‑oxidative property of xylolipid produced by Lactococcus lactis LNH70 and its potential use as fruit juice preservative

L Nageshwar, J Parameshwar, Pattanathu Rahman, Ibrahim M Banat, Bee Hameeda

Research output: Contribution to journalArticlepeer-review

Abstract

In the present study, 20 lactic acid bacteria (LAB) were isolated from different fruit juices, milk, and milk products. Based on preliminary screening methods like emulsification index, oil displacement method, hemolysis, and reduction in surface tension, strain LNH70 was selected for further studies. Further, it was evaluated for preliminary probiotic characteristics, identified by 16 s rRNA sequencing as Lactococcus lactis, submitted to NCBI, and an accession number was obtained (MH174454). In addition, LNH70 was found to tolerate over wide range of temperatures (10–45 °C), pH (3–10), NaCl (up to 9%), bile (0.7%), and phenol (0.1%) concentrations. Further, optimization studies at flask level revealed that lactose as carbon source, peptone as organic nitrogen, and inorganic nitrogen (ammonium sulfate) enhanced biosurfactant produc-tion. Chemical composition of purified biosurfactant obtained from LNH70 was characterized by various physico-chemical analytical techniques and identified as xylolipid. Xylolipid biosurfactant exhibited anti-adhesion activity against food borne pathogens in in vitro conditions. Its anti-oxidative property by 1, 1-diphenyl-2-picrylhydrazyl (DPPH), 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and ferric reducing antioxidant power (FRAP) radical scavenging activity was found in range of 60.76 ± 0.5 to 83.50 ± 0.73%. Furthermore, xylolipid (0.05, 0.1, 0.3 mg/mL) when used for its potential as orange and pineapple juices preservation revealed miniature changes in the physico-chemical parameters evaluated in this study. However, the microbial population slightly lowered when xylolipid was used at 0.3 mg/mL after 5th day. Hence, this study supports the potential use of biosurfactant from L. lactis for its application as food preservative.
Original languageEnglish
Number of pages16
JournalBrazilian Journal of Microbiology
Early online date11 Oct 2022
DOIs
Publication statusPublished online - 11 Oct 2022

Bibliographical note

Funding
LN acknowledges the University Grants Commission (UGC), Government of India, for providing fellowship under BSR-RFSMS. Authors acknowledge the support of DST FIST and DST PURSE-II.

Keywords

  • Emulsification index
  • surface tension
  • biosurfactant
  • antioxidant
  • biofilm
  • preservation

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