Bacterial Pigments and its Significance

Usman, Hizbullahi M; Abdulkadir, Nafi’u; Gani, Mustapha; Maiturare, Hauwa’u M

doi:10.15406/mojbb.2017.04.00073

Cited by 31 publications

(21 citation statements)

References 25 publications

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“…Pseudomonas spp. have been isolated from the rind of brownish cheese in several environments, producing interesting extracellular molecules, such as enzymes [2] and biopigments [3]. Pigment production from biological non-pathogenic agents, such as those found in some food commodities, has attracted increased interests in recent years [3,4].…”

Section: Introductionmentioning

confidence: 99%

“…have been isolated from the rind of brownish cheese in several environments, producing interesting extracellular molecules, such as enzymes [2] and biopigments [3]. Pigment production from biological non-pathogenic agents, such as those found in some food commodities, has attracted increased interests in recent years [3,4]. Nature produces many biopigments from various resources, including microorganisms, which are possible alternatives to synthetic dyes and pigments currently employed [5,6].…”

Section: Introductionmentioning

confidence: 99%

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Melanin: Production from Cheese Bacteria, Chemical Characterization, and Biological Activities

Ferraz

Pacheco

Vaz

et al. 2021

IJERPH

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Pigments are compounds of importance to several industries, for instance, the food industry, where they can be used as additives, color intensifiers, and antioxidants. As the current trend around the world is shifting to the use of eco-friendly commodities, demand for natural dyes is increasing. Melanins are pigments that are produced by several microorganisms. Pseudomonas putida ESACB 191, isolated from goat cheese rind, was described as a brown pigment producer. This strain produces a brown pigment via the synthetic Müeller-Hinton Broth. This brown compound was extracted, purified, analyzed by FTIR and mass spectrometry, and identified as eumelanin. The maximum productivity was 1.57 mg/L/h. The bioactivity of eumelanin was evaluated as the capacity for scavenging free radicals (antioxidant activity), EC50 74.0 ± 0.2 μg/mL, and as an acetylcholinesterase inhibitor, with IC50 575 ± 4 μg/mL. This bacterial eumelanin did not show cytotoxicity towards A375, HeLa Kyoto, HepG2, or Caco2 cell lines. The effect of melanin on cholesterol absorption and drug interaction was evaluated in order to understand the interaction of melanin present in the cheese rind when ingested by consumers. However, it had no effect either on cholesterol absorption through an intestinal simulated barrier formed by the Caco2 cell line or with the drug ezetimibe.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Melanin: Production from Cheese Bacteria, Chemical Characterization, and Biological Activities

Ferraz

Pacheco

Vaz

et al. 2021

IJERPH

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“…(creamy white), Flavobacterium sp (yellow). Even pigments were keys to identifying species (Abdulkadir 2017). Pigments are used in industry to make a wide variety of colors, some of which are water-soluble.…”

Section: Discussionmentioning

confidence: 99%

The biological prospective of red-pigmented bacteria cultured from contaminated agar media

et al. 2021

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Abstract. Arifiyanto A, Afriani H, Putri MH, Damayanti B, Riyanto CL. 2021. The biological prospective of red-pigmented bacteria cultured from contaminated agar media. Biodiversitas 22: 1152-1159. Contaminated agar media was often depleted due to the growth of microbes, which is undesirable for culture. However, the contaminating microbes usually have a distinctive morphology. This research aimed to identify the potential of red-pigmented bacteria originated from the contamination of Drosophila melanogaster larvae. Fruit fly larvae that grow on contaminated tryptic soy agar were accompanied by the appearance of the red-pigmented bacteria colony. The bacterial colonies were purified by the re-streaking method on tryptic soybean agar. This strain was characterized morphologically, biochemically, and molecularly. Results showed that the MBC1 strain was identified as Serratia marcescens. The various metal susceptibility tests at 25 ppm did not affect the growth of the MBC1 strain. Meanwhile, it was also able to inhibit the growth of certain pathogens such as Aspergillus niger, Candida sp., Fusarium sp., and Rigidoporous sp. Strain MBC1 was able to produce antioxidant compounds. The lipolytic and amylolytic activity can be developed for bioremediate agriculture waste and biosurfactant production.

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“…Eco-friendly and non-toxic bacterial colorants are gradually replacing synthetic colorants in food, pharmaceuticals, textiles and cosmetics (Chiba et al, 2006). The current concern is on producing coloring materials using microbes (Usman et al, 2017). Pigment synthesis depends upon the microbes and fermentation conditions.…”

Section: Different Shades Of Bacterial Pigmentsmentioning

confidence: 99%

Bacterial Pigments: Sustainable Compounds With Market Potential for Pharma and Food Industry

Venil

Dufossé

Devi

2020

Front. Sustain. Food Syst.

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The continued universal application of synthetic colorants for decades have caused environmental pollutions and human health vulnerabilities. So, it was indispensable to discover novel natural colorants such as microbial colorants which were safer and better than synthetic colorants. The potential of bacterial pigments for mass production of diversified coloring properties was first prospective and is now getting the notable importance and attention of both the researchers and industries. Literature establishes that the natural colorants produced from microbes were applied in food and pharma products successfully. Apart from serving as food colorants, bacterial pigments have several pharmacological activities like anti-microbial, anti-cancer, anti-oxidant, anti-inflammatory and anti-allergic properties with large economic potential. And, there is vast scope for easy and cheap production of natural colorants in all seasons from bacterial sources, compared to plant sources. Tactics in strain improvement, fermentation conditions, metabolic engineering, and easy extraction techniques are needed to produce high end products. This review highlights the significance of bacterial colorants and summarizes its application in food and pharma industries. Further, the major challenge of lower stability of bacterial pigments and the solution to address it is also appraised.

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Bacterial Pigments and its Significance

Cited by 31 publications

References 25 publications

Melanin: Production from Cheese Bacteria, Chemical Characterization, and Biological Activities

Melanin: Production from Cheese Bacteria, Chemical Characterization, and Biological Activities

The biological prospective of red-pigmented bacteria cultured from contaminated agar media

Bacterial Pigments: Sustainable Compounds With Market Potential for Pharma and Food Industry

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