Cargando…

Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae

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 isola...

Descripción completa

Detalles Bibliográficos
Autores principales: Thyab Gddoa Al-sahlany, Shayma, Altemimi, Ammar B., Al-Manhel, Alaa Jabbar Abd, Niamah, Alaa Kareem, Lakhssassi, Naoufal, Ibrahim, Salam A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142856/
https://www.ncbi.nlm.nih.gov/pubmed/32168785
http://dx.doi.org/10.3390/foods9030324
_version_ 1783519477797748736
author Thyab Gddoa Al-sahlany, Shayma
Altemimi, Ammar B.
Al-Manhel, Alaa Jabbar Abd
Niamah, Alaa Kareem
Lakhssassi, Naoufal
Ibrahim, Salam A.
author_facet Thyab Gddoa Al-sahlany, Shayma
Altemimi, Ammar B.
Al-Manhel, Alaa Jabbar Abd
Niamah, Alaa Kareem
Lakhssassi, Naoufal
Ibrahim, Salam A.
author_sort Thyab Gddoa Al-sahlany, Shayma
collection PubMed
description 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.
format Online
Article
Text
id pubmed-7142856
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-71428562020-04-14 Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae Thyab Gddoa Al-sahlany, Shayma Altemimi, Ammar B. Al-Manhel, Alaa Jabbar Abd Niamah, Alaa Kareem Lakhssassi, Naoufal Ibrahim, Salam A. Foods Article 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. MDPI 2020-03-11 /pmc/articles/PMC7142856/ /pubmed/32168785 http://dx.doi.org/10.3390/foods9030324 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Thyab Gddoa Al-sahlany, Shayma
Altemimi, Ammar B.
Al-Manhel, Alaa Jabbar Abd
Niamah, Alaa Kareem
Lakhssassi, Naoufal
Ibrahim, Salam A.
Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae
title Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae
title_full Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae
title_fullStr Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae
title_full_unstemmed Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae
title_short Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae
title_sort purification of bioactive peptide with antimicrobial properties produced by saccharomyces cerevisiae
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142856/
https://www.ncbi.nlm.nih.gov/pubmed/32168785
http://dx.doi.org/10.3390/foods9030324
work_keys_str_mv AT thyabgddoaalsahlanyshayma purificationofbioactivepeptidewithantimicrobialpropertiesproducedbysaccharomycescerevisiae
AT altemimiammarb purificationofbioactivepeptidewithantimicrobialpropertiesproducedbysaccharomycescerevisiae
AT almanhelalaajabbarabd purificationofbioactivepeptidewithantimicrobialpropertiesproducedbysaccharomycescerevisiae
AT niamahalaakareem purificationofbioactivepeptidewithantimicrobialpropertiesproducedbysaccharomycescerevisiae
AT lakhssassinaoufal purificationofbioactivepeptidewithantimicrobialpropertiesproducedbysaccharomycescerevisiae
AT ibrahimsalama purificationofbioactivepeptidewithantimicrobialpropertiesproducedbysaccharomycescerevisiae