Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae

Abstract

A variety of organisms produce bioactive peptides that express inhibition activity against other organisms. Saccharomyces cerevisiae is considered the best example of a unicellular organism that is useful for studying peptide production. In this study, an antibacterial peptide was produced and isolated from Saccharomyces cerevisiae (Baker’s yeast) by an ultrafiltration process (two membranes with cut-offs of 2 and 10 kDa) and purified using the ÄKTA Pure 25 system. Antibacterial peptide activity was characterized and examined against four bacterial strains including Gram-positive and Gram-negative bacteria. The optimum condition for yeast growth and antibacterial peptide production against both Escherichia. coli and Klebsiella aerogenes was 25–30 °C within a 48 h period. The isolated peptide had a molecular weight of 9770 Da, was thermostable at 50–90 °C for 30 min, and tolerated a pH range of 5–7 at 4 °C and 25 °C during the first 24 h, making this isolated antibacterial peptides suitable for use in sterilization and thermal processes, which are very important aspect in food production. The isolated antibacterial peptide caused a rapid and steady decline in the number of viable cells from 2 to 2.3 log units of gram-negative strains and from 1.5 to 1.8 log units of gram-positive strains during 24 h of incubation. The isolated antibacterial peptide from Saccharomyces cerevisiae may present a potential biopreservative compound in the food industry exhibiting inhibition activity against gram-negative and gram-positive bacteria.

Stability and Activity of the Antimicrobial Peptide Leg1 in Solution and on Meat and Its Optimized Generation from Chickpea Storage Protein

“…Food-grade production of Leg1 could be achieved by chemical synthesis or by the chymotryptic digestion of chickpea storage proteins. In addition to chemical synthesis or enzymatic hydrolysis of food proteins, biotechnological processes, which are often rather cost-effective, can also be considered for large-scale production [36,37].…”

Exploring biotechnological and functional characteristics of probiotic yeasts: A review

“…Saccharomyces boulardii CNCMI-745 showed significant and beneficial antimicrobic effect against infectious and bacterial pathogens like Vibrio cholerae, Salmonella, C. difficle, E. coli, Shigella, Retrovirus and Candida albicans using cellular and animal models [43] . The antimicrobial peptides which are formed by the yeast cells are very effective in their antagonistic activity because of the electrostatic reaction that occurs inside the cell membranes [44] . Antimicrobial peptides produced by Saccharomyces cerevesiae decreased the survivability of B. subtilis, E. coli, K. aeruginosa, S. aureus when equated to control strain.…”

Saccharomyces cerevisiae biomass as a source of next‐generation food preservatives: Evaluating potential proteins as a source of antimicrobial peptides

“…The peptide/free amino acid ratio, as well as protein contents and leakage degree, vary according to the extraction methodology (Rakowska et al., 2017; Takalloo et al., 2020). In vitro and in vivo assays have demonstrated that yeast extracts obtained from S. cerevisiae strains by different methodologies contain a set of peptides exhibiting distinct bioactivities (Table 1) as follows: anti‐hypertensive (Alcaide‐Hidalgo et al., 2007; Amorim et al., 2019; He et al., 2012; Hu et al., 2014; Kanauchi et al., 2005; Kohama et al., 1990; Mirzaei et al., 2015;); antimicrobial (Al‐Sahlany et al., 2020; Branco et al., 2014, 2015; Branco, Francisco, et al., 2017; Branco, Kemsawasd, et al., 2017; Fakruddin et al., 2017; Guilloux‐Benatier & Chassagne, 2003; Rizk et al., 2018); anti‐diabetes (Edens et al., 2002; Hu et al., 2014; Jung et al., 2011); anti‐obesity (Jung et al., 2012); mitogenic (Hassan, 2011); immunomodulatory (Yu et al., 2002), and antioxidant (Alcaide‐Hidalgo et al., 2007; Hassan, 2011; Hu et al., 2014; Jung et al., 2011; Mirzaei et al., 2015) (Figure 1) . Many of these bioactivities have been attributed to 22 bioactive specific amino acid sequences containing 2, 3, or 4 amino acid residues or oligopeptide short chains composed of up to 25 amino acid residues.…”

“…To understand the link between bioactive peptide release and protein‐encoding gene expression modulation during yest biomass propagation, an extensive search for bioactive peptides from Saccharomyces cerevisiae extracts and their diversified previously described biological effects was carried out herein and presented in Table 1 (Al‐Sahlany et al., 2020; Alcaide‐Hidalgo et al., 2007; Amorim et al., 2019; Branco et al., 2014, 2015; Branco, Francisco, et al., 2017; Branco, Kemsawasd, et al., 2017; Edens et al., 2002; Fakruddin et al., 2017; Guilloux‐Benatier & Chassagne, 2003; Hassan, 2011; He et al., 2012; Hu et al., 2014; Jung et al., 2011, 2012; Kanauchi et al., 2005; Kohama et al., 1990; Mirzaei et al., 2015; Rizk et al., 2018; Yu et al., 2002). Some of these studies provided the identification of putative bioactive peptides while others provided only peptide sequences with no association with biological activity, although they were also considered for analysis in the present study (Bener Aksam et al., 2013; Dasgupta et al., 2016).…”

“…Yeasts incubated at 25–30°C for 48 hr produced the extract with the highest antimicrobial activity against the Gram‐positive bacteria B. subtilis and S. aureus , and the Gram‐negative bacteria E. coli and K. aerogenes , similarly to the previous study. A 9.7 kDa peptide was purified and confirmed to be the active antimicrobial principle in the yeast extract, although no amino acid sequence has yet been revealed (Al‐Sahlany et al., 2020).…”