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Wahab WAA, Shafey HI, Mahrous KF, Esawy MA, Saleh SAA. Coculture of bacterial levans and evaluation of its anti-cancer activity against hepatocellular carcinoma cell lines. Sci Rep 2024; 14:3173. [PMID: 38326332 PMCID: PMC10850072 DOI: 10.1038/s41598-024-52699-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Accepted: 01/22/2024] [Indexed: 02/09/2024] Open
Abstract
This research represents a novel study to assess how coculture affects levan yield, structure, bioactivities, and molecular weight. Among the 16 honey isolates, four bacterial strains recorded the highest levan yield. The Plackett-Burman design showed that the coculture (M) of isolates G2 and K2 had the maximum levan yield (52 g/L) and the effective factors were sucrose, incubation time, and sugarcane bagasse. The CCD showed that the most proper concentrations for maximum levan yield (81 g/L): were 130 g/L of sucrose and 6 g/f of sugarcane bagasse. Levan's backbone was characterized, and the molecular weight was determined. G2 and K2 isolates were identified based on 16 sRNA as Bacillus megaterium strain YM1C10 and Rhizobium sp. G6-1. M levan had promising antioxidant activity (99.66%), slowed the migration activity to a great extent, and recorded 70.70% inhibition against the hepatoblastoma cell line (HepG2) at 1000 µg/mL. Gene expression analysis in liver cancer cell lines (HePG2) revealed that M levan decreased the expression of CCL20), 2GRB2, and CCR6) genes and was superior to Doxo. While increasing the expression of the IL4R and IL-10 genes. The DNA damage values were significantly increased (P < 0.01) in treated liver cancer cell lines with levan M and Doxo. The results referred to the importance of each of the hydroxyl and carboxyl groups and the molecular weight in levans bioactivities.
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Affiliation(s)
- Walaa A Abdel Wahab
- Chemistry of Natural and Microbial Products Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Dokki, Cairo, Egypt
| | - Heba I Shafey
- Cell Biology Department, Biotechnology Research Institute, National Research Centre, Dokki, Cairo, Egypt
| | - Karima F Mahrous
- Cell Biology Department, Biotechnology Research Institute, National Research Centre, Dokki, Cairo, Egypt
| | - Mona A Esawy
- Chemistry of Natural and Microbial Products Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Dokki, Cairo, Egypt.
| | - Shireen A A Saleh
- Chemistry of Natural and Microbial Products Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Dokki, Cairo, Egypt
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Bouallegue A, Sabbah M, Di Pierro P, Salamatullah AM, Bourhia M, Ellouz-Chaabouni S. Properties of Active Levan-Bitter Vetch Protein Films for Potential Use in Food Packaging Applications. ACS OMEGA 2023; 8:42787-42796. [PMID: 38024774 PMCID: PMC10652369 DOI: 10.1021/acsomega.3c05627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 10/08/2023] [Accepted: 10/19/2023] [Indexed: 12/01/2023]
Abstract
ζ-potential and Z-average were determined on film-forming solutions of bitter vetch-levan-based films prepared at different ratios in the absence and presence of glycerol as a plasticizer. The casting method was used to obtain manageable films. The results revealed that levan increases the elongation at break of bitter vetch protein films and reduces the tensile strength. The optimal result was obtained through the film that was prepared with the ratio of 50% bitter vetch proteins and 50% levan, in terms of mechanical properties. The surfaces of the prepared films appeared to be more compact and smooth. On increasing the glycerol concentration in the bitter vetch protein-levan films, the oxygen and water vapor permeability increased compared to the control (P < 0.05). Based on the overall results, the reinforcement of bitter vetch proteins with levan at a ratio of 1:1 represents optimal film properties in the presence of a low concentration of glycerol. The proposed film is suggested as an innovative packaging system for beef meat to preserve its quality over time.
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Affiliation(s)
- Amir Bouallegue
- Laboratory
for the Improvement of Plants and Valorization of Agroressources,
National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia
| | - Mohammed Sabbah
- Department
of Nutrition and Food Technology, An-Najah
National University, P.O. Box 7 Nablus, Palestine
| | - Prospero Di Pierro
- Department
of Chemical Sciences, University of Naples
“Federico II”, 80126 Naples, Italy
| | - Ahmad Mohammad Salamatullah
- Department
of Food Science & Nutrition, College of Food and Agricultural
Sciences, King Saud University, 11 P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Mohammed Bourhia
- Department
of Chemistry and Biochemistry, Faculty of Medicine and Pharmacy, Ibn Zohr University, Laayoune 70000, Morocco
| | - Semia Ellouz-Chaabouni
- Laboratory
for the Improvement of Plants and Valorization of Agroressources,
National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia
- Common Service
Unit of Bioreactor Coupled with an Ultrafilter, National School of
Engineering, Sfax University, P.O. Box 1173, Sfax 3038, Tunisia
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Domżał-Kędzia M, Ostrowska M, Lewińska A, Łukaszewicz M. Recent Developments and Applications of Microbial Levan, A Versatile Polysaccharide-Based Biopolymer. Molecules 2023; 28:5407. [PMID: 37513279 PMCID: PMC10384002 DOI: 10.3390/molecules28145407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 07/09/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
Polysaccharides are essential components with diverse functions in living organisms and find widespread applications in various industries. They serve as food additives, stabilizers, thickeners, and fat substitutes in the food industry, while also contributing to dietary fiber for improved digestion and gut health. Plant-based polysaccharides are utilized in paper, textiles, wound dressings, biodegradable packaging, and tissue regeneration. Polysaccharides play a crucial role in medicine, pharmacy, and cosmetology, as well as in the production of biofuels and biomaterials. Among microbial biopolymers, microbial levan, a fructose polysaccharide, holds significant promise due to its high productivity and chemical diversity. Levan exhibits a wide range of properties, including film-forming ability, biodegradability, non-toxicity, self-aggregation, encapsulation, controlled release capacity, water retention, immunomodulatory and prebiotic activity, antimicrobial and anticancer activity, as well as high biocompatibility. These exceptional properties position levan as an attractive candidate for nature-based materials in food production, modern cosmetology, medicine, and pharmacy. Advancing the understanding of microbial polymers and reducing production costs is crucial to the future development of these fields. By further exploring the potential of microbial biopolymers, particularly levan, we can unlock new opportunities for sustainable materials and innovative applications that benefit various industries and contribute to advancements in healthcare, environmental conservation, and biotechnology.
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Affiliation(s)
- Marta Domżał-Kędzia
- Faculty of Biotechnology, University of Wroclaw, Joliot Curie 14a, 50-383 Wroclaw, Poland
- Research and Development Department InventionBio S.A., Jakóba Hechlińskiego 4, 85-825 Bydgoszcz, Poland
| | - Monika Ostrowska
- Research and Development Department InventionBio S.A., Jakóba Hechlińskiego 4, 85-825 Bydgoszcz, Poland
| | - Agnieszka Lewińska
- Faculty of Chemistry, University of Wroclaw, Joliot Curie 14, 50-383 Wroclaw, Poland
- OnlyBio Life S.A., Jakóba Hechlińskiego 6, 85-825 Bydgoszcz, Poland
| | - Marcin Łukaszewicz
- Faculty of Biotechnology, University of Wroclaw, Joliot Curie 14a, 50-383 Wroclaw, Poland
- Research and Development Department InventionBio S.A., Jakóba Hechlińskiego 4, 85-825 Bydgoszcz, Poland
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Bouallegue A, Chaari F, Casillo A, Corsaro MM, Bachoual R, Ellouz-Chaabouni S. Levan produced by Bacillus subtilis AF17: Thermal, functional and rheological properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01172-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Korany SM, El-Hendawy HH, Sonbol H, Hamada MA. Partial characterization of levan polymer from Pseudomonas fluorescens with significant cytotoxic and antioxidant activity. Saudi J Biol Sci 2021; 28:6679-6689. [PMID: 34764781 PMCID: PMC8568983 DOI: 10.1016/j.sjbs.2021.08.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/29/2021] [Accepted: 08/01/2021] [Indexed: 11/26/2022] Open
Abstract
Microbial levan has great potential as a functional biopolymer in different fields including foods, feeds, cosmetics, and the pharmaceutical and chemical industries. In this study, a good levan producer bacterial strain of Pseudomonas fluorescens strain ES, isolated from soil in Egypt in a previous study, was used. Levan production by this strain was optimized using Plackett-Burman experimental design (PBD) to screen the critical factors of several process variables and Centered Central Composite Design (CCD) was applied for further estimation of the relationship between the variables and the response as well as optimization of the levels. Plackett-Burman (P-B) design showed a p-value 0.0144 less than 0.05 indicated the significance of the model. Sucrose, potassium dihydrogen phosphate, yeast extract and pH value showed the most significant effect on levan concentration at the values of 89.17, 65.83, 24.17, and 15.83, respectively. The purified levan polymer was characterized using different Physico-chemical methods such as Fourier Transform Infrared Spectrometer (FTIR), Nuclear magnetic resonance (NMR), and High-Performance Liquid Chromatography (HPLC) to determine the main composition and functional groups in the obtained polymer. HPLC results indicated that the polymer purification increased the percentage of fructose residue from 75 up to 89. Furthermore, 1H and 13C NMR spectroscopy analysis showed great matching between the obtained signal for our polymer with that reported in other people's work. The obtained levan polymer exhibited cytotoxic activity against Human epidermoid Skin carcinoma and Hepatocellular carcinoma with IC50 of 469 and 222.7 µg/ml, respectively. Antioxidant activity was determined using DPPH assay and the percentage of inhibition at 1000 µg/ml was found to be <50 (13.89 ± 1.07) with IC50 of (24.42 ± 0.87).
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Affiliation(s)
- Shereen M Korany
- Department of Biology, College of Science, Princess Nourah Bint Abdulrahman University, 84428 Riyadh, Saudi Arabia
- Botany and Microbiology Department, Faculty of Science, Helwan University, Helwan, 11795 Cairo, Egypt
| | - Hoda H El-Hendawy
- Botany and Microbiology Department, Faculty of Science, Helwan University, Helwan, 11795 Cairo, Egypt
| | - Hana Sonbol
- Department of Biology, College of Science, Princess Nourah Bint Abdulrahman University, 84428 Riyadh, Saudi Arabia
| | - Marwa A Hamada
- Botany and Microbiology Department, Faculty of Science, Helwan University, Helwan, 11795 Cairo, Egypt
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Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11115306] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance and health promoting effects. The fermented functional foods contribute to a more balanced diet and increase the immune responses (among many other health effects) with positive implications for quality of life. In this sense, improving the sourdough’s fermentation to boost the biotic (postbiotic and paraprobiotic) properties of the sourdough-based products has positive impacts on the nutritional and functional properties of the final baked products. These enhanced sourdoughs can be obtained in controlled fermentation conditions and used as sourdough bread improvers or novel bioingredients. In this context, our work aimed to optimize, using statistical tools, a gluten-free sourdough based on chickpea, quinoa, and buckwheat fermentation with selected lactic acid bacteria (LAB) to enhance its postbiotic properties. The most important biotechnological parameters were selected by Plackett–Burman Design (PBD) and then Response Surface Methodology (RSM) was applied to evaluate the interactions between the selected factors to maximize the gluten-free sourdough’s properties. As a result, the optimized fermented sourdough had antimicrobial activity with inhibition ratios between 71 and 100% against the Aspergillus niger, Aspergillus flavus, Penicillium spp. molds and against the Bacillus spp endospore-forming Gram-positive rods. The optimized variant showed a total titratable acidity (TTA) of 40.2 mL NaOH 0.1N. Finally, the high-performance liquid chromatography (HPLC) analysis highlighted a heterofermentative profile for the organic acids from the optimized sourdough. Among flavonoids and polyphenols, the level of caffeic and vanillic acids increased after lactic acid fermentation. The comparison between the optimized sourdough and the control evidenced significant differences in the metabolite profiles, thus highlighting its potential postbiotication effect.
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