Isolation, characterization and antibacterial effect of biosurfactant from Candida parapsilosis

Garg, Mayank; Priyanka, .; Chatterjee, Mary

doi:10.1016/j.btre.2018.e00251

Cited by 59 publications

(41 citation statements)

References 40 publications

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“…Other authors have evaluated the antimicrobial activity of biosurfactants, against P. aeruginosa and E. coli , produced by other microbial strains, different from Bacillus . For instance, Garg et al [27] showed that a biosurfactant extract produced from Candida parapsilosis was able to inhibit 58% of growth of E. coli at concentrations of 5 mg/mL as it can be observed in Table 1. Although it showed to be less effective than the biosurfactant extract obtained from CSW.…”

Section: Resultsmentioning

confidence: 99%

A Multifunctional Biosurfactant Extract Obtained from Corn Steep Water as Bactericide for Agrifood Industry

López-Prieto

Vecino

Rodríguez‐López

et al. 2019

Foods

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The increase of crop production along with stricter requirements on food security have augmented the demand of new and eco-friendly bactericides. Most of the bactericides used at the moment consist of persistent organic substances, representing a risk for environmental and human health. For instance, agriculture bactericides used for crop protection includes copper-based, dithiocarbamate and amide bactericides, which are not biodegradable, resulting in the necessity of further research about the production of new active principles that attack microorganisms without producing any harmful effect on human health or environment. The biosurfactant extract evaluated in this work as a bactericide, is obtained from corn steep water, a residual stream of corn wet milling industry, which is fermented spontaneously by probiotic lactic acid bacteria that possess the capacity to produce biosurfactants. In previous works, it has been demonstrated that this biosurfactant extract is able to promote the growth of Lactobacillus casei in drinkable yogurts, though its antimicrobial activity against pathogenic strains has not been evaluated at the moment. The results obtained in this work have proved that this biosurfactant extract is effective as bactericide against Pseudomonas aeruginosa and Escherichia coli, at concentrations of 1 mg/mL, opening the door to its use in agrifood formulations for reducing the use of chemical pesticides and preservatives.

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Section: Resultsmentioning

confidence: 99%

A Multifunctional Biosurfactant Extract Obtained from Corn Steep Water as Bactericide for Agrifood Industry

López-Prieto

Vecino

Rodríguez‐López

et al. 2019

Foods

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“…1 Presence of N−H stretch of amine group in biosurfactant was observed at 3,375.8 cm −1 in our previous report. 30 Various other functional groups such as O−H group, C=O bond stretching, and C=C were also observed. 30 Biosurfactant conjugated GQDs showed appearance of N−H stretch of CONH at 3,362.8 cm −1 .…”

Section: Ftirmentioning

confidence: 99%

“…30 Various other functional groups such as O−H group, C=O bond stretching, and C=C were also observed. 30 Biosurfactant conjugated GQDs showed appearance of N−H stretch of CONH at 3,362.8 cm −1 . Moreover, appearance of −C=O stretch of CONH of biosurfactant conjugated GQDs at 1,650.47 cm −1 (amide I) and 1,563.8 cm −1 (amide II) was observed, as shown in Figure 5.…”

Section: Ftirmentioning

confidence: 99%

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<p>Development of biosurfactant-based graphene quantum dot conjugate as a novel and fluorescent theranostic tool for cancer</p>

Bansal

Singh

Kumari

et al. 2019

IJN

Self Cite

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BackgroundBiosurfactants are amphipathic molecules of microbial origin that reduce surface and interfacial tension at gas–liquid–solid interfaces. Earlier, the biosurfactant was isolated and characterized in our laboratory from Candida parapsilosis. The property of the biosurfactant is further explored in this study by using quantum dots (QDs) as nanocarrier.Materials and methodsGraphene quantum dots (GQDs) were synthesized by bottom-up approach through pyrolysis of citric acid. GQDs were conjugated with both biosurfactant and folic acid (FA) using carbodiimide chemistry. The prepared GQD bioconjugate was studied for diagnostic and therapeutic effects against cancer cells.Results and discussionPhotoluminescence quantum yield (QY) of plain GQDs was measured as 12.8%. QY for biosurfactant conjugated GQDs and FA-biosurfactant conjugated GQDs was measured as 10.4% and 9.02%, respectively, and it was sufficient for targeting cancer cells. MTT assay showed that more than 90% of cells remained viable at concentration of 1 mg/mL, hence GQDs seemed to be non-toxic to cells. Biosurfactant conjugated GQDs caused 50% reduction in cellular viability within 24 hours. FA conjugation further increased the specificity of bioconjugated GQDs toward tumor cells, which is clearly evident from the drug internalization studies using confocal laser scanning microscopy. A higher amount of drug uptake was observed when bioconjugated GQDs were decorated with FA.ConclusionThe ability of GQD bioconjugate could be used as a theranostic tool for cancer. It is foreseen that in near future cancer can be detected and/or treated at an early stage by utilizing biosurfactant conjugated GQDs. Therefore, the proposed study would provide a stepping stone to improve the life of cancer patients.

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“…The surfactant activity of these natural compounds is due to the existence of both hydrophilic and hydrophobic moieties in the molecular structure (Rane et al, 2017;López-Prieto et al, 2019). Biosurfactants have aroused considerable interest in recent decades due to their advantageous properties over synthetic surfactants, such as high selectivity and biodegradability, stability in a range of environmental conditions (temperature, pH, and salinity), and low toxicity, favoring their application in the recovery of hydrophobic compounds and as emulsifiers in the pharmaceutical, cosmetic, and food industries (Garg and Priyanka, 2018;Felix et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Potential Food Application of a Biosurfactant Produced by Saccharomyces cerevisiae URM 6670

Ribeiro

Guerra

Sarubbo

2020

Front. Bioeng. Biotechnol.

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Biosurfactants have aroused considerable interest due to the possibility of acquiring useful products that are tolerant to processing techniques used in industries. Some yeasts synthesize biosurfactants that offer antioxidant activity and thermal resistance and have no risk of toxicity or pathogenicity, demonstrating potential use in food formulations. The aim of the present study was to assess the use of a biosurfactant produced by Saccharomyces cerevisiae URM 6670 to replace egg yolk in a cookie formulation. The yeast was grown in a medium containing 1% waste soybean oil and 1% corn steep liquor. The biosurfactant was isolated using a novel method and was structurally characterized using FT-IR, NMR, and GC/FID. Thermal stability was determined using thermogravimetry (TG)/differential scanning calorimetry (DSC) and antioxidant activity was investigated using three methods. Cytotoxicity tests were performed using the MTT assay with mouse fibroblast and macrophage lines. In the final step, the biosurfactant was incorporated into the formulation of a cookie dough replacing egg yolk. The physical properties and texture profile were analyzed before and after baking. The surface and interfacial tensions of the culture medium after the production process were 26.64 ± 0.06 and 9.12 ± 0.04 mN/m, respectively, and the biosurfactant concentration was 5.84 ± 0.17 g/L after isolation. In the structural characterization by NMR and FT-IR, the biosurfactant from S. cerevisiae exhibited a glycolipid structure, with the fatty acid profile revealing a high percentage of linoleic acid (50.58%). The thermal analysis demonstrated stability at the industrial application temperature, with the negligible loss of mass at temperatures of up to 200 • C. The biosurfactant was non-toxic to the fibroblast and macrophage cell lines, with cell inhibition less than 15%. The incorporation of the biosurfactant into the cookie dough did not alter the physical or physicochemical properties of the product after baking. In the analysis of the texture profile before baking, the substitution of egg yolk with the biosurfactant did not alter the properties of firmness, cohesiveness, or elasticity compared to the standard formulation. Therefore, the biosurfactant produced by S. cerevisiae URM 6670 has potential applications in the food industry as a replacement for egg yolk.

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Isolation, characterization and antibacterial effect of biosurfactant from Candida parapsilosis

Abstract: HighlightsThis is the first study which reports the ability of C. parapsilosis to produce biosurfactant. The organism was identified through morphology and sequencing studies. The biosurfactant was characterized and its potential antibacterial activity was explored.

Cited by 59 publications

References 40 publications

A Multifunctional Biosurfactant Extract Obtained from Corn Steep Water as Bactericide for Agrifood Industry

A Multifunctional Biosurfactant Extract Obtained from Corn Steep Water as Bactericide for Agrifood Industry

<p>Development of biosurfactant-based graphene quantum dot conjugate as a novel and fluorescent theranostic tool for cancer</p>

Potential Food Application of a Biosurfactant Produced by Saccharomyces cerevisiae URM 6670

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