ChemInform Abstract: The First Low Molecular Weight Antibiotic from Lactic Acid Bacteria: Reutericyclin (I), a New Tetramic Acid

ChemInform ◽  
2000 ◽  
Vol 31 (45) ◽  
pp. no-no
Author(s):  
Alexandra Hoeltzel ◽  
Michael G. Gaenzle ◽  
Graeme J. Nicholson ◽  
Walter P. Hammes ◽  
Guenther Jung
Keyword(s):  
Molecular Weight ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Low Molecular Weight ◽  
Tetramic Acid

The First Low Molecular Weight Antibiotic from Lactic Acid Bacteria: Reutericyclin, a New Tetramic Acid

2000 ◽  
Vol 39 (15) ◽  
pp. 2766-2768 ◽  
Author(s):  
Alexandra Höltzel ◽  
Michael G. Gänzle ◽  
Graeme J. Nicholson ◽  
Walter P. Hammes ◽  
Günther Jung
Keyword(s):  
Molecular Weight ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Low Molecular Weight ◽  
Tetramic Acid

scholarly journals Products of Metabolism and Processing of Lactic Acid Bacteria as Functional Ingredients

2018 ◽  
Vol 1 (1) ◽  
pp. 47 ◽  
Author(s):  
Antonina Ivanovna Kapustian ◽  
Natalia Cherno ◽  
Alexei Kovalenko ◽  
Kristina Naumenko ◽  
Igor Kushnir
Keyword(s):  
Amino Acids ◽  
Molecular Weight ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Cell Walls ◽  
Degradation Products ◽  
Lactobacillus Delbrueckii ◽  
Low Molecular Weight ◽  
Gel Chromatography

Lactic acid bacteria (LAB) and bifidobacteria (BB) are unique substances that have a lot of biological and physiological effects. Structural components of LAB and BB – peptidoglycans, compounds of the muramylpeptide series, teichoic acids – have powerful immunological properties. Metabolites of LAB and BB – organic acids, hydrogen peroxide, bacteriocins, etc. – provide antagonistic activity, have an indirect impact on the immune system, reducing the antigenic load caused by pathogenic microorganisms. The expediency of peptidoglycans degradation of LAB and BB cell walls is substantiated. Low molecular weight products of the degradation can easily be absorbed and enter into biochemical processes, accelerating the expected functional-physiological effect. To obtain low-molecular products of peptidoglycans degradation, a combination of LAB and BB was used. The combination of LAB and BB is the sum of the test cultures of Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Bifidobacterium bifidum, Lactococcus cremoris, Streptococcus termophilus. Destruction of peptidoglycans of bacterial cell walls was carried out using a combination of disintegrating factors. The efficiency of destruction was determined by the accumulation of low molecular weight peptides (with molecular weight up to 1500 Da), amino acids and soluble protein in the disintegrate. It has been established that the highest accumulation of low molecular weight degradation products occurs when using autolysis followed by enzymatic hydrolysis during 180 min with the ratio of the enzyme : substrate 1 : 100. At the same time ≈ 53% of protein substances pass from insoluble to soluble state. The molecular weight of the obtained products is determined by the gel chromatography method. The qualitative and quantitative content of organic acids, amino acids and vitamins of group В in the hydrolysis products composition was investigated. It was shown that the obtained product possesses high biological effect in the experiment on animals.

Synthesis of γ-glutamylcysteine as a major low-molecular-weight thiol in lactic acid bacteria Leuconostoc spp.

2008 ◽  
Vol 369 (4) ◽  
pp. 1047-1051 ◽  
Author(s):  
Eun-Kyoung Kim ◽  
Chang-Jun Cha ◽  
Yong-Joon Cho ◽  
Yoo-Bok Cho ◽  
Jung-Hye Roe
Keyword(s):  
Molecular Weight ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Low Molecular Weight

scholarly journals Survivability of Collagen-Peptide Microencapsulated Lactic Acid Bacteria during Storage and Simulated Gastrointestinal Conditions

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 177
Author(s):  
Sun-Il Kim ◽  
Jin-Woo Kim ◽  
Ki-Tae Kim ◽  
Chang-Ho Kang
Keyword(s):  
Molecular Weight ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Low Molecular Weight ◽  
Protective Agent ◽  
Protective Effects ◽  
Gi Tract ◽  
Collagen Peptide

The intracellular homeostasis of lyophilized lactic acid bacteria (LAB) is destroyed by extreme cold stress, resulting in decreased stability. This study aimed to verify the validity of collagen as a potential protective agent for improving microbial stability deteriorated by freezing. The collagen types used in this study were low molecular weight collagen (LC) of less than 1000 Da and low molecular weight collagen-peptide (LCP) of less than 300 Da. By the accelerated stability test according to the addition of each collagen type, a 3% LCP displaying a protective effect on the viability of various LAB strains (Lactoplantibacillus plantarum MG989, Lactococcus lactis MG5125, Enterococcus faecium MG5232, Bifidobacterium animalis ssp. lactis MG741, and Streptococcus thermophilus MG5140) was finally selected. It was evaluated whether LCP enhances bacterial stability, survivability in the gastrointestinal (GI) tract, and heat resistance. LCP significantly improved the viability of all strains in the GI tract compared to sucrose and skim milk, which are conventional protective agents. Based on morphological observations, LCP was uniformly coated on the cell surface, resulting in protective effects against multiple external stress stimuli. Such findings indicate the applicability of LCP as an unprecedented protective agent, which can improve the stability of various probiotics with antifreeze effects.

scholarly journals Blends of low molecular weight of poly lactic acid (PLA) with gondorukem (gum rosin)

2018 ◽  
Author(s):  
Mujtahid Kaavessina ◽  
Sperisa Distantina ◽  
Achmad Chafidz ◽  
Aditya Utama ◽  
Venisa Mega Puteri Anggraeni
Keyword(s):  
Molecular Weight ◽  
Lactic Acid ◽  
Poly Lactic Acid ◽  
Low Molecular Weight ◽  
Gum Rosin

Antimicrobial Action of Hydrolyzed Chitosan against Spoilage Yeasts and Lactic Acid Bacteria of Fermented Vegetables

2002 ◽  
Vol 65 (5) ◽  
pp. 828-833 ◽  
Author(s):  
TONY SAVARD ◽  
CAROLE BEAULIEU ◽  
ISABELLE BOUCHER ◽  
CLAUDE P. CHAMPAGNE
Keyword(s):  
Molecular Weight ◽  
Cell Wall ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Culture Media ◽  
Antimicrobial Properties ◽  
Spoilage Yeasts ◽  
Entire Cell ◽  
Fermented Vegetables ◽  
Chitosan Lactate

The antimicrobial properties of various chitosan-lactate polymers (ranging from 0.5 to 1.2 MDa in molecular weight) against two yeasts isolated from fermented vegetables and against three lactic acid bacteria from a mixed starter for sauerkraut on methylene blue agar (MBA) and in vegetable juice medium (VJM) were investigated. Chitosan-lactate reduced the growth of all microorganisms in solid (MBA) as well as in liquid (VJM) medium. In MBA, a concentration of 5 g/liter was needed to inhibit the growth of Saccharomyces bayanus, while 1 g/liter was sufficient to inhibit the growth of Saccharomyces unisporus. Lactic acid bacteria were also inhibited in this range of concentrations. The low-molecular-weightchitosan-lactateDP3 (0.5 kDa) was most efficient in solid medium (MBA), and inhibitory activities decreased with increasing hydrolysate lengths. In liquid medium (VJM), 0.5 g of chitosan-lactate per liter reduced the growth rates for both yeasts, but 10 g/liter was insufficient to prevent yeast growth. Intermediate-molecular-weight chitosan-lactate (5 kDa) was more efficient than chitosan of low molecular weight. Native chitosan (1.2 MDa) showed no inhibition in either medium. Microscopic examination of S. unisporus Y-42 after treatment with chitosan-lactate DP25 showed agglutination of a refractive substance on the entire cell wall, suggesting an interaction between chitosan and the cell wall. When chitosanase was added to the culture media containing chitosan-lactate, refractive substances could not be observed.

scholarly journals Aktivitas Antioksidan dan Antikolesterol Ekstrak Rusip

2019 ◽  
Vol 14 (1) ◽  
pp. 1
Author(s):  
Rinto Rinto ◽  
Shanti Dwita Lestari ◽  
Nanda Anggiani Putri
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sulphonic Acid ◽  
Bioactive Peptide ◽  
Hmg Coa Reductase ◽  
Antioxidant Assay ◽  
Fermented Product ◽  
Coa Reductase

AbstrakRusip merupakan produk fermentasi hasil perikanan yang dihasilkan oleh bakteri asam laktat yang mengandung peptida bioaktif. Penelitian ini bertujuan untuk mengetahui rendemen, kadar peptida, serta aktivitas antioksidan dan antikolesterol ekstrak rusip. Penelitian ini menggunakan dua jenis rusip, yaitu rusip A yang memiliki aktivitas antioksidan terbaik dan rusip B yang memiliki aktivitas antikolesterol terbaik didasarkan pada hasil penelitian sebelumnya. Ekstraksi dilakukan dengan metode maserasi tunggal menggunakan aquabides, dilanjutkan dengan fraksinasi berdasarkan perbedaan berat molekul. Uji antioksidan dilakukan dengan metode 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) dan uji antikolesterol dilakukan dengan metode penghambatan aktivitas enzim HMG-KoA reduktase. Hasil penelitian memperlihatkan fraksi F1 (berat molekul > 10 kDa) memiliki rendemen yang paling tinggi baik pada rusip A maupun rusip B dengan rendemen berturut-turut sebesar 16,61% dan 14,14%. Kadar peptida tertinggi rusip A dan rusip B terdapat pada fraksi E (ekstrak utuh) yaitu masing-masing sebesar 1,22% dan 1,25%. Aktivitas antioksidan tertinggi pada rusip A terdapat pada fraksi F3 (berat molekul < 1 kDa) dengan nilai hambatan sebesar 62,90% pada dosis 1 mg/mL dan aktivitas antikolesterol tertinggi terdapat pada fraksi F2 (berat molekul 1-10 kDa) dengan nilai inhibisi sebesar 50% pada dosis 5 mg/mL. Aktivitas antikolesterol dan antioksidan fraksi rusip tersebut tergolong rendah dibanding produk fermentasi ikan lainnya. Antioxidant and Anticholesterol Activity of Rusip ExtractAbstractRusip is a fermented product which is produced by lactic acid bacteria containing bioactive peptide. The purpose of this research was to study the yield, peptide content, antioxidant and anticholesterol of rusip extract. This study used two types of rusip, i.e. rusip  A which had the best antioxidant activity and rusip B that had the best anticholesterol activity based on the results of previous studies. Rusip was extracted by single maceration methode used aquabidest and continued with fractionation based on differences in molecular weight. Antioxidant assay was conducted using 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) methode and anticholesterol assay by inhibition of HMG-CoA reductase enzyme methode. The result showed that F1 fraction (molecular weight > 10 kDa) had the highest yield both in the rusip A and rusip B, i.e 16.61% and 14.14% respectively. The highest peptide content of the rusip A and rusip B was obtained from E fraction (whole extract), i.e. 1.22% and 1.25% respectively. The rusip fraction with highest antioxidant activity of rusip A was F3 fraction (molecular weight < 1 kDa) that had inhibition of 62.90% (concentration of 1 mg/mL) and the highest activity of anticholesterol was F2 fraction (molecular weight 1-10 kDa) with inhibition of 50% (concentration of 5 mg/mL). The antioxidant and anticholesterol activity of the rusip extract was low ompared to other fish fermented products.

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