scholarly journals BIOSYNTHESIS AND CHARACTERIZATION OF SILVER NANOPARTICLES PRODUCED WITH AQUEOUS EXTRACT OF PTERODON EMARGINATUS VOGEL - FABACEAE SEEDS ASSOCIATED WITH GENTAMICIN SULFATE AND HYALURONIC ACID WITH POTENTIAL ANTIMICROBIAL ACTIVITY / BIOSSÍNTESE E CARACTERIZAÇÃO DE NANOPARTÍCULAS DE PRATA PRODUZIDAS COM EXTRATO AQUOSO DE SEMENTES DE PTERODON EMARGINATUS VOGEL - FABACEAE ASSOCIADAS AO SULFATO DE GENTAMICINA E AO ÁCIDO HIALURÔNICO COM POTENCIAL ATIVIDADE ANTIMICROBIANA

2020 ◽  
Vol 6 (12) ◽  
pp. 100655-100677
Author(s):  
Ana Cristina Oltramari Toledo ◽  
Daniele Priscila da Silva Fardin de Assunção ◽  
Patrícia Mathias Döll Boscardin ◽  
Josiane de Fátima Padilha de Paula
Keyword(s):  
Antimicrobial Activity ◽  
Silver Nanoparticles ◽  
Hyaluronic Acid ◽  
Aqueous Extract ◽  
Gentamicin Sulfate ◽  
Potential Antimicrobial Activity

scholarly journals Characterization of Lacticaseibacillus rhamnosus, Levilactobacillus brevis and Lactiplantibacillus plantarum Metabolites and Evaluation of Their Antimicrobial Activity against Food Pathogens

2022 ◽  
Vol 12 (2) ◽  
pp. 660
Author(s):  
Despina Vougiouklaki ◽  
Theofania Tsironi ◽  
Joseph Papaparaskevas ◽  
Panagiotis Halvatsiotis ◽  
Dimitra Houhoula
Keyword(s):  
Antimicrobial Activity ◽  
Ferulic Acid ◽  
Vanillic Acid ◽  
Natural Food ◽  
Food Preservatives ◽  
Food Pathogens ◽  
Alternative Approaches ◽  
Potential Antimicrobial Activity ◽  
Specific Food

Lactic acid bacteria (LAB) play an important role as natural food preservatives. However, the characterization of the variety of their metabolites is limited. The objective of this study was to determine the production of specific metabolites of Lacticaseibacillus rhamnosus, Levilactobacillus brevis and Lactiplantibacillus plantarum by an optimized liquid chromatography with an ultraviolet/diode detection (HPLC-UV/DAD) method and to investigate their potential antimicrobial activity against specific food pathogens. Based on the results of this study, the main metabolites detected in Levilactobacillus brevis were 103.4 μg mL−1 DL-p-Hydroxyphenyllactic acid (OH-PLA) and 2.59 μg mL−1 vanillic acid, while 216.2 μg mL−1 OH-PLA, 19.0 μg mL−1 salicylic acid, 3.7 μg mL−1 vanillic acid, 6.9 μg mL−1 ferulic acid, 4.2 μg mL−1 benzoic acid and 1.4 μg mL−1 4-Hydrocinnamic acid were identified in the Lactiplantibacillus plantarum strain and 147.6 μg mL−1 OH-PLA and 4.9 μg mL−1 ferulic acid were identified in Lacticaseibacillus rhamnosus. This study provides alternative approaches for the molecules involved in the antimicrobial activity of food microorganism fermentation. These molecules may be used as antimicrobial ingredients in the food industry instead of conventional chemical preservatives.

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