Antioxidant properties of Enterobacter cloacae C3 lipopeptides in vitro and in model food emulsion

Abstract

The present work aims to investigate the in vitro antioxidant activities of Enterobacter cloacae C3 lipopeptides, as well as the stability of sunflower oil in water (o/w) emulsion and the conservation of raw beef patties. The C3 lipopeptides were assayed for their antioxidant activity through five different tests. The C3 lipopeptides showed good in vitro antioxidant activities. Lipopeptides C3 exhibited important antioxidant properties in 10% sunflower o/w emulsions during prolonged storage (28 days) at 30°C. The effect of C3 lipopeptides on the oxidative stability of raw beef patties showed effectiveness effect in preventing oxidative degradation of lipids via thiobarbituric acid reactive substance and peroxide methods. Cytotoxicity test using human kidney HEK293 cells showed that studied lipopeptides was nontoxic substances. The results of this study indicate that lipopeptides C3 could be appropriate antioxidant agent in food models as inhibitors of lipid oxidation. Practical applications Lipid oxidation is considered to be one of the major causes of quality deterioration in natural and processed foods. Lipopeptides produced by E. cloacae C3 could be appropriate for use as natural antioxidants and could be considered as alternative to synthetic antioxidants for the preservation of o/w emulsions and meat against lipid oxidation for a long period.

Evaluation of Antiradical and Antioxidant Activities of Lipopeptides Produced by Bacillus subtilis Strains

“…In the food industry, due to several techno-functional properties such as emulsifying, antibiofilming, and improving organoleptic properties of lipopeptides (Kiran et al, 2017 ), they are involved in the preservation of fruits and vegetables (Zhang et al, 2019 ). Moreover, the antioxidant properties, for example, wound healing activity (Ohadi et al, 2017 ) and anti-wrinkle/moisturizing activities (Kanlayavattanakul and Lourith, 2010 ) of lipopeptides, rhamnolipids, and glycolipids produced by bacterial strains are studied in some fields, such as cosmetics and food industries, for their capacity to prevent lipid oxidation, which is considered to be one of the major causes of quality deterioration in natural and processed foods (Hmidet et al, 2020 ).…”