1
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D'Almeida AP, de Albuquerque TL, Rocha MVP. Recent advances in Emulsan production, purification, and application: Exploring bioemulsifiers unique potentials. Int J Biol Macromol 2024; 278:133672. [PMID: 38971276 DOI: 10.1016/j.ijbiomac.2024.133672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Accepted: 07/02/2024] [Indexed: 07/08/2024]
Abstract
Bioemulsifiers are compounds produced by microorganisms that reduce the interfacial forces between hydrophobic substances and water. Due to their potential in the pharmaceutical and food industries and their efficiency in oil spill remediation, they have been the subject of study in the scientific community while being safe, biodegradable, and sustainable compared to synthetic options. These biomolecules have high molecular weight and polymeric structures, distinguishing them from traditional biosurfactants. Emulsan, a bioemulsifier exopolysaccharide, is produced by Acinetobacter strains and is highly efficient in forming stable emulsions. Its low toxicity and high potential as an emulsifying agent promote its application in pharmaceutical and food industries as a drug-delivery vehicle and emulsion stabilizer. Due to the high environmental impact of oil spills, bioemulsifiers have great potential for environmental applications, such as bioremediation. This unique feature gives them a distinct mechanism of action in forming emulsions, resulting in minimal environmental impact. A better understanding of these aspects can improve the use of bioemulsifiers and environmental remediation in various industries. This review will discuss the production and characterization of Emulsan, focusing on recent advancements in cultivation conditions, purification techniques, compound identification, and ecotoxicity.
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Venkataraman S, Rajendran DS, Vaidyanathan VK. An insight into the utilization of microbial biosurfactants pertaining to their industrial applications in the food sector. Food Sci Biotechnol 2024; 33:245-273. [PMID: 38222912 PMCID: PMC10786815 DOI: 10.1007/s10068-023-01435-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 09/01/2023] [Accepted: 09/10/2023] [Indexed: 01/16/2024] Open
Abstract
Microbial biosurfactants surpass synthetic alternatives due to their biodegradability, minimal toxicity, selective properties, and efficacy across a wide range of environmental conditions. Owing to their remarkable advantages, biosurfactants employability as effective emulsifiers and stabilizers, antimicrobial and antioxidant attributes, rendering them for integration into food preservation, processing, formulations, and packaging. The biosurfactants can also be derived from various types of food wastes. Biosurfactants are harnessed across multiple sectors within the food industry, ranging from condiments (mayonnaise) to baked goods (bread, muffins, loaves, cookies, and dough), and extending into the dairy industry (cheese, yogurt, and fermented milk). Additionally, their impact reaches the beverage industry, poultry feed, seafood products like tuna, as well as meat processing and instant foods, collectively redefining each sector's landscape. This review thoroughly explores the multifaceted utilization of biosurfactants within the food industry as emulsifiers, antimicrobial, antiadhesive, antibiofilm agents, shelf-life enhancers, texture modifiers, and foaming agents.
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Affiliation(s)
- Swethaa Venkataraman
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Tamil Nadu 603203 India
| | - Devi Sri Rajendran
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Tamil Nadu 603203 India
| | - Vinoth Kumar Vaidyanathan
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Tamil Nadu 603203 India
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3
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Tchakouani GFY, Mouafo HT, Nguimbou RM, Nganou ND, Mbawala A. Antibacterial activity of bioemulsifiers/biosurfactants produced by Levilactobacillus brevisS4 and Lactiplantibacillus plantarumS5 and their utilization to enhance the stability of cold emulsions of milk chocolate drinks. Food Sci Nutr 2024; 12:141-153. [PMID: 38268904 PMCID: PMC10804106 DOI: 10.1002/fsn3.3740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 09/20/2023] [Accepted: 09/22/2023] [Indexed: 01/26/2024] Open
Abstract
Chocolate milk drink, one of the most popular and widely consumed milk products among the population, independent of their age, has as its main challenge the problem of its physical instability. The aim of this study was to assess the stabilizing effect of bioemulsifiers/biosurfactants (BE/BS) from two lactobacilli strains in a cold chocolate milk drink. The strains Levilactobacillus brevis S4 and Lactiplantibacillus plantarum S5 isolated from pendidam were screened for their ability to produce BE/BS. The produced BE/BS were characterized, their antimicrobial activities were assessed, and their ability to stabilize cold chocolate milk drinks was determined. The results obtained showed BE/BS yields of 3.48 and 4.37 g/L from L. brevis S4 and L. plantarum S5, respectively. These BE/BS showed emulsifying and surface activities that remained stable after treatment at different temperatures, pH, and salinity. The emulsions formed using BE/BS were stable for 72 h at room temperature (25 ± 1°C). The BE/BS exhibited antimicrobial activity against Staphylococcus aureus S1 and Escherichia coli E1. When applied to cold chocolate milk drinks at 0.2% (w/v), the BE/BS from L. brevis S4 and L. plantarum S5 showed interesting solubility indexes and water absorption capacities, which led to the successful stabilization of the drinks. The results of this study demonstrate the stabilizer potential of BE/BS from L. brevis S4 and L. plantarum S5 and suggest their use in the dairy and food industries.
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Affiliation(s)
| | - Hippolyte Tene Mouafo
- Centre for Food, Food Security and Nutrition ResearchInstitute of Medical Research and Medicinal Plant StudiesYaoundéCameroon
| | - Richard Marcel Nguimbou
- Department of Food Sciences and Nutrition, National School of Agro‐Industrial SciencesUniversity of NgaoundéréNgaoundéréCameroon
| | - Nadège Donkeng Nganou
- Department of Food Engineering and Quality ControlUniversity Institute of Technology, University of NgaoundéréNgaoundéréCameroon
| | - Augustin Mbawala
- Department of Food Sciences and Nutrition, National School of Agro‐Industrial SciencesUniversity of NgaoundéréNgaoundéréCameroon
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4
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Kumari R, Singha LP, Shukla P. Biotechnological potential of microbial bio-surfactants, their significance, and diverse applications. FEMS MICROBES 2023; 4:xtad015. [PMID: 37614639 PMCID: PMC10442721 DOI: 10.1093/femsmc/xtad015] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 07/16/2023] [Accepted: 08/09/2023] [Indexed: 08/25/2023] Open
Abstract
Globally, there is a huge demand for chemically available surfactants in many industries, irrespective of their detrimental impact on the environment. Naturally occurring green sustainable substances have been proven to be the best alternative for reducing reliance on chemical surfactants and promoting long-lasting sustainable development. The most frequently utilized green active biosurfactants, which are made by bacteria, yeast, and fungi, are discussed in this review. These biosurfactants are commonly originated from contaminated sites, the marine ecosystem, and the natural environment, and it holds great potential for environmental sustainability. In this review, we described the importance of biosurfactants for the environment, including their biodegradability, low toxicity, environmental compatibility, and stability at a wide pH range. In this review, we have also described the various techniques that have been utilized to characterize and screen the generation of microbial biosurfactants. Also, we reviewed the potential of biosurfactants and its emerging applications in the foods, cosmetics, pharmaceuticals, and agricultural industries. In addition, we also discussed the ways to overcome problems with expensive costs such as low-cost substrate media formulation, gravitational techniques, and solvent-free foam fractionation for extraction that could be employed during biosurfactant production on a larger scale.
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Affiliation(s)
- Renuka Kumari
- Enzyme Technology and Protein Bioinformatics Laboratory, School of Biotechnology, Institute of Science, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
| | - Lairenjam Paikhomba Singha
- Enzyme Technology and Protein Bioinformatics Laboratory, School of Biotechnology, Institute of Science, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
- Department of Microbiology, School of Life Sciences, Central University of Rajasthan, Ajmer-305817, Rajasthan, India
| | - Pratyoosh Shukla
- Enzyme Technology and Protein Bioinformatics Laboratory, School of Biotechnology, Institute of Science, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
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Sharma D, Singh D, Sukhbir-Singh GM, Karamchandani BM, Aseri GK, Banat IM, Satpute SK. Biosurfactants: Forthcomings and Regulatory Affairs in Food-Based Industries. Molecules 2023; 28:molecules28062823. [PMID: 36985795 PMCID: PMC10055102 DOI: 10.3390/molecules28062823] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/17/2023] [Accepted: 03/19/2023] [Indexed: 03/30/2023] Open
Abstract
The terms discussed in this review-biosurfactants (BSs) and bioemulsifiers (BEs)-describe surface-active molecules of microbial origin which are popular chemical entities for many industries, including food. BSs are generally low-molecular-weight compounds with the ability to reduce surface tension noticeably, whereas BEs are high-molecular-weight molecules with efficient emulsifying abilities. Some other biomolecules, such as lecithin and egg yolk, are useful as natural BEs in food products. The high toxicity and severe ecological impact of many chemical-based surfactants have directed interest towards BSs/BEs. Interest in food surfactant formulations and consumer anticipation of "green label" additives over synthetic or chemical-based surfactants have been steadily increasing. BSs have an undeniable prospective for replacing chemical surfactants with vast significance to food formulations. However, the commercialization of BSs/BEs production has often been limited by several challenges, such as the optimization of fermentation parameters, high downstream costs, and low yields, which had an immense impact on their broader adoptions in different industries, including food. The foremost restriction regarding the access of BSs/BEs is not their lack of cost-effective industrial production methods, but a reluctance regarding their potential safety, as well as the probable microbial hazards that may be associated with them. Most research on BSs/BEs in food production has been restricted to demonstrations and lacks a comprehensive assessment of safety and risk analysis, which has limited their adoption for varied food-related applications. Furthermore, regulatory agencies require extensive exploration and analysis to secure endorsements for the inclusion of BSs/BEs as potential food additives. This review emphasizes the promising properties of BSs/BEs, trailed by an overview of their current use in food formulations, as well as risk and toxicity assessment. Finally, we assess their potential challenges and upcoming future in substituting chemical-based surfactants.
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Affiliation(s)
- Deepansh Sharma
- Department of Life Sciences, J. C Bose University of Science & Technology, YMCA Faridabad-Haryana, Haryana 121006, India
| | - Deepti Singh
- Amity Institute of Microbial Technology, Amity University Rajasthan, Jaipur 303002, India
| | | | | | - Gajender Kumar Aseri
- Amity Institute of Microbial Technology, Amity University Rajasthan, Jaipur 303002, India
| | - Ibrahim M Banat
- School of Biomedical Sciences, Faculty of Life and Health Sciences, University of Ulster, Coleraine BT52 1SA, UK
| | - Surekha K Satpute
- Department of Microbiology, Savitribai Phule Pune University, Pune 411007, India
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6
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Ara C, Asmatullah, Ramzan N, Ali S, Shakir HA, Liaqat I, Iqbal A, Yaseen F, Shahzad N. Black coffee mitigates diethyl phthalate disrupted folliculogenesis, reduced gonadotropins, and ovarian lesions in female albino mice. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:47254-47266. [PMID: 35182336 DOI: 10.1007/s11356-022-19138-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Accepted: 02/05/2022] [Indexed: 06/14/2023]
Abstract
Phthalates are multifunctional compounds with extensive applications and emerging environmental pollutants. Due to their ubiquity in the environment and unavoidable exposure to humans, concerns have been voiced about public health dangers. This study was aimed to explore the diethyl phthalate (DEP) toxicity and the potential protective effect of black coffee in female Swiss albino mice. Four-week-old mice, weighing 12 ± 1 g were segregated into five groups (n = 10), designated as G-I (without any treatment), G-II (treated with corn oil), G-III (exposed to 1.5 mg/g body wt. (B.W.) DEP), G-IV (received 2 μg/g B.W coffee), and G-V (co-administrated with 1.5 mg/g DEP and 2 μg/g B.W coffee). Before dose administration, the coffee extract was assessed for its antioxidant potential through FRAP, TPC, and GC-MS analyses. Respective phthalates/coffee doses were administrated orally, once a day for 8 weeks consecutively starting from the prepubescent stage. After 56 days, mice were acclimated for 4 days then dissected. Morphological assessments showed an irregular shape of the ovaries in DEP-treated mice as compared to the control. The average bodyweight of DEP-intoxicated mice (p ≤ 0.05) increased notably against control, while DEP plus coffee group showed a regular gain in the average weight of mice. The gonado-somatic index showed non-significant variations among all groups. Micrometric studies showed that the diameter of secondary follicles (115 µm) in the ovaries of DEP-exposed mice (p ≤ 0.001) decreased significantly as compared to control (204 µm); conversely, follicular diameter in the coffee control group (248) increased significantly. Serum FSH and LH levels were significantly increased in DEP-exposed mice with a noteworthy decrease in estrogen level while hormonal levels of all other groups were comparable to control. Histological sections of DEP-exposed mice ovaries showed anatomical disruptions contrary to other groups, which were comparable with control. Antioxidant potential was checked in ovaries homogenates; FRAP values showed a notable decrease in DEP group in comparison with the control group, in contrast to G-V, when DEP was co-administrated with coffee. This study concluded that black coffee has protective effect, against DEP-instigated reproductive toxicity in Swiss albino female mice.
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Affiliation(s)
- Chaman Ara
- Institute of Zoology, University of the Punjab, Lahore, Pakistan
| | - Asmatullah
- Institute of Zoology, University of the Punjab, Lahore, Pakistan
| | - Nageena Ramzan
- Institute of Zoology, University of the Punjab, Lahore, Pakistan
| | - Shaukat Ali
- Department of Zoology, Government College University, Lahore, Pakistan.
| | | | - Iram Liaqat
- Department of Zoology, Government College University, Lahore, Pakistan
| | - Asia Iqbal
- Department of Wildlife and Ecology, The University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Faiza Yaseen
- Institute of Zoology, University of the Punjab, Lahore, Pakistan
| | - Nida Shahzad
- Institute of Zoology, University of the Punjab, Lahore, Pakistan
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7
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Fookao AN, Mbawala A, Nganou ND, Nguimbou RM, Mouafo HT. Improvement of the texture and dough stability of milk bread using bioemulsifiers/biosurfactants produced by lactobacilli isolated from an indigenous fermented milk (pendidam). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Pinto MIS, Campos Guerra JM, Meira HM, Sarubbo LA, de Luna JM. A Biosurfactant from Candida bombicola: Its Synthesis, Characterization, and its Application as a Food Emulsions. Foods 2022; 11:foods11040561. [PMID: 35206039 PMCID: PMC8871145 DOI: 10.3390/foods11040561] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/28/2022] [Accepted: 02/05/2022] [Indexed: 02/01/2023] Open
Abstract
The present study aimed to produce a biosurfactant from Candida yeast cultivated in a low-cost medium made of sugar-cane molasses (5%), frying oil waste (5%), and corn steep liquor (5%). Initially, the production at the flask-scale was investigated and then scaled up in bioreactors to 1.2, 3.0, and 50 L to simulate a real production scale. The products obtained an excellent reduction in surface tensions from 70 to 29 mN·m−1 in the flask-scale, comparable to 33 mN·m−1 in the 1.2-L reactor, to 31 mN·m−1 in the 3-L reactor, and to 30 mN·m−1 in the 50-L reactor. Regarding the yield, it was observed that the isolation by liquid-to-liquid extraction aided biosurfactant production up to 221.9 g·L−1 with a critical micellar concentration of 0.5%. The isolated biosurfactant did not exhibit an inhibitory effect on the germination of vegetable seeds and presented no significant acute toxicity in assays with Artemia salina and Allium cepa. Among the different formulations of mayonnaise-like sauces, the most stable formula was observed with the addition of the biosurfactant at a concentration of 0.5% and the greatest results were associated with the guar and carboxymethyl cellulose gums. Thus, the biosurfactant from C. bombicola represents a promising alternative as a food additive in emulsions.
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Affiliation(s)
- Maria Isabel Silveira Pinto
- Escola Icam Tech, Universidade Católica de Pernambuco (UNICAP), Rua do Príncipe, n. 526, Boa Vista, Recife 50050-900, Brazil; (M.I.S.P.); (H.M.M.); (L.A.S.)
| | - Jenyffer Medeiros Campos Guerra
- Departamento de Engenharia Química, Universidade Federal de Pernambuco (UFPE), Av. Prof. Moraes Rego, 1235, Cidade Universitária, s/n, Recife 50670-901, Brazil;
| | - Hugo Morais Meira
- Escola Icam Tech, Universidade Católica de Pernambuco (UNICAP), Rua do Príncipe, n. 526, Boa Vista, Recife 50050-900, Brazil; (M.I.S.P.); (H.M.M.); (L.A.S.)
- Instituto Avançado de Tecnologia e Inovação (IATI), Rua Potyra, n. 31, Prado, Recife 50751-310, Brazil
| | - Leonie Asfora Sarubbo
- Escola Icam Tech, Universidade Católica de Pernambuco (UNICAP), Rua do Príncipe, n. 526, Boa Vista, Recife 50050-900, Brazil; (M.I.S.P.); (H.M.M.); (L.A.S.)
- Instituto Avançado de Tecnologia e Inovação (IATI), Rua Potyra, n. 31, Prado, Recife 50751-310, Brazil
| | - Juliana Moura de Luna
- Instituto Avançado de Tecnologia e Inovação (IATI), Rua Potyra, n. 31, Prado, Recife 50751-310, Brazil
- Escola de Saúde e Ciências da Vida, Universidade Católica de Pernambuco (UNICAP), Rua do Príncipe, n. 526, Boa Vista, Recife 50050-900, Brazil
- Correspondence: ; Tel.: +55-81-2119-4084
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9
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Sarubbo LA, Silva MDGC, Durval IJB, Bezerra KGO, Ribeiro BG, Silva IA, Twigg MS, Banat IM. Biosurfactants: Production, Properties, Applications, Trends, and General Perspectives. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2022.108377] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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10
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Ozdener MH, Spielman AI, Wise PM. Sophorolipid Reduces Bitter Taste in Humans
In Vivo
and
In Vitro. J SURFACTANTS DETERG 2021. [DOI: 10.1002/jsde.12526] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
| | | | - Paul M. Wise
- Monell Chemical Senses Center 3500 Market Street Philadelphia PA 19104 USA
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11
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Application of a Biosurfactant Produced by Bacillus cereus UCP 1615 from Waste Frying Oil as an Emulsifier in a Cookie Formulation. FERMENTATION 2021. [DOI: 10.3390/fermentation7030189] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
Abstract
Biosurfactants have attracted increasing interest from the food industry due to their emulsifying, foaming and solubilizing properties. However, the industrial use of microbial biosurfactants has been hampered by the high production costs related mainly to the use of expensive substrates. The search for low-cost alternative substrates is one of the strategies adopted to overcome this problem. In the present study, a biosurfactant produced by Bacillus cereus UCP1615 by fermentation in a medium supplemented with waste frying soybean oil as a low-cost substrate was evaluated as a bioemulsifier for the production of cookies. The biosurfactant was evaluated for its emulsifying capacity against different vegetable oils, antioxidant activity and toxicity, demonstrating favorable results for use in food. In particular, it showed satisfactory antioxidant activity at the tested concentrations and no cytotoxicity to the L929 (mouse fibroblast) and Vero (monkey kidney epithelial) cell lines using the MTT assay. The biosurfactant was then added at different concentrations (0.25%, 0.5% and 1%) to a standard cookie dough formulation to evaluate the physicochemical characteristics of the product. Cookies formulated with the biosurfactant exhibited similar energy and physical characteristics to those obtained with the standard formulation but with a lower moisture content. The biosurfactant also ensured a good preservation of the cookie texture after 45 days of storage. These results suggest that the biosurfactant has a potential application as a green emulsifier in accordance with the demands of the current market for biocompatible products.
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Vieira IMM, Santos BLP, Ruzene DS, Silva DP. An overview of current research and developments in biosurfactants. J IND ENG CHEM 2021. [DOI: 10.1016/j.jiec.2021.05.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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13
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da Silva AF, Banat IM, Giachini AJ, Robl D. Fungal biosurfactants, from nature to biotechnological product: bioprospection, production and potential applications. Bioprocess Biosyst Eng 2021; 44:2003-2034. [PMID: 34131819 PMCID: PMC8205652 DOI: 10.1007/s00449-021-02597-5] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Accepted: 06/01/2021] [Indexed: 11/24/2022]
Abstract
Biosurfactants are in demand by the global market as natural commodities that can be added to commercial products or use in environmental applications. These biomolecules reduce the surface/interfacial tension between fluid phases and exhibit superior stability to chemical surfactants under different physico-chemical conditions. Biotechnological production of biosurfactants is still emerging. Fungi are promising producers of these molecules with unique chemical structures, such as sophorolipids, mannosylerythritol lipids, cellobiose lipids, xylolipids, polyol lipids and hydrophobins. In this review, we aimed to contextualize concepts related to fungal biosurfactant production and its application in industry and the environment. Concepts related to the thermodynamic and physico-chemical properties of biosurfactants are presented, which allows detailed analysis of their structural and application. Promising niches for isolating biosurfactant-producing fungi are presented, as well as screening methodologies are discussed. Finally, strategies related to process parameters and variables, simultaneous production, process optimization through statistical and genetic tools, downstream processing and some aspects of commercial products formulations are presented.
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Affiliation(s)
- André Felipe da Silva
- Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil.,Bioprocess and Biotechnology Engineering Undergraduate Program, Federal University of Tocantins (UFT), Gurupi, TO, Brazil
| | - Ibrahim M Banat
- School of Biomedical Sciences, Faculty of Life and Health Sciences, Ulster University, Coleraine, UK
| | - Admir José Giachini
- Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil
| | - Diogo Robl
- Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil.
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14
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Farias CBB, Almeida FC, Silva IA, Souza TC, Meira HM, Soares da Silva RDCF, Luna JM, Santos VA, Converti A, Banat IM, Sarubbo LA. Production of green surfactants: Market prospects. ELECTRON J BIOTECHN 2021. [DOI: 10.1016/j.ejbt.2021.02.002] [Citation(s) in RCA: 58] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
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15
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Adetunji AI, Olaniran AO. Production and potential biotechnological applications of microbial surfactants: An overview. Saudi J Biol Sci 2020; 28:669-679. [PMID: 33424354 PMCID: PMC7783833 DOI: 10.1016/j.sjbs.2020.10.058] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 10/15/2020] [Accepted: 10/26/2020] [Indexed: 12/26/2022] Open
Abstract
Microbial surfactants are amphipathic molecules that consist of hydrophilic and hydrophobic domains, which allow partition of two fluid phases of varying degree of polarity. They are classified into two main groups: bioemulsifier and biosurfactant, depending on their molecular weight. Microbial surfactants occur in various categories according to their chemical nature and producing organisms. These biomolecules are produced by diverse groups of microorganisms including fungi, bacteria, and yeasts. Their production is significantly influenced by substrate type, fermentation technology and microbial strains. Owing to inherent multifunctional properties and assorted synthetic aptitude of the microbes, microbial surfactants are mostly preferred than their chemical counterparts for various industrial and biomedical applications including bioremediation, oil recovery; as supplements in laundry formulations and as emulsion-stabilizers in food and cosmetic industries as well as therapeutic agents in medicine. The present review discusses on production of microbial surfactants as promising and alternative broad-functional biomolecules for various biotechnological applications.
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Key Words
- %, Percent
- Akt, Threonine protein kinase
- Bioemulsifiers
- Biosurfactants
- Biotechnological applications
- CMC, Critical micelle concentration
- CTAB, Cethyltrimethylammonium bromide
- Da, Dalton
- E24, Emulsification index
- IC50, Half-maximal inhibitory concentration
- KDa, Kilodalton
- MBC, Minimum bactericidal concentration
- MIC, Minimum inhibitory concentration
- Microbial surfactants
- SACs, Surface active compounds
- ST, Surface tension
- Surface-active compounds
- g/L, Gram per litre
- h, Hour
- mL, Millilitre
- mN/M, Millinewton per metre
- mg/L, Milligram per liter
- mg/mL, Milligram per milliliter
- nm, Nanometre
- sec, Second
- v/v, volume per volume
- µL, Microlitre
- µg/mL, Microgram per milliliter
- µm, Micrometre
- ˚C, Degree Celsius
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Affiliation(s)
- Adegoke Isiaka Adetunji
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal (Westville campus), Private Bag X54001, Durban 4000, South Africa
| | - Ademola Olufolahan Olaniran
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal (Westville campus), Private Bag X54001, Durban 4000, South Africa
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Tripathi V, Gaur VK, Dhiman N, Gautam K, Manickam N. Characterization and properties of the biosurfactant produced by PAH-degrading bacteria isolated from contaminated oily sludge environment. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:27268-27278. [PMID: 31190304 DOI: 10.1007/s11356-019-05591-3] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Accepted: 05/27/2019] [Indexed: 06/09/2023]
Abstract
The aim of the present study was to investigate biosurfactant production ability of five different polyaromatic hydrocarbon (PAH)-metabolizing bacteria, such as Ochrobactrum anthropi IITR07, Pseudomonas mendocina IITR46, Microbacterium esteraromaticum IITR47, Pseudomonas aeruginosa IITR48, and Stenotrophomonas maltophilia IITR87. These bacteria showed biosurfactant production using 2% glucose as rich substrate; strain IITR47 yielded the highest with 906 and 534 mg/L biosurfactant in the presence of naphthalene and crude oil as the unique carbon sources. P. aeruginosa IITR48 showed the least surface tension at 29 N/m and the highest emulsification index at 63%. The biosurfactants produced were identified as glycolipid and rhamnolipid based on Fourier transform infrared spectroscopy analysis. In particular, the biosurfactant produced by bacteria S. maltophilia IITR87 efficiently emulsified mustard oil with an E24 value of 56%. It was observed that, all five biosurfactants from these degrader strains removed 2.4-, 1.7-, 0.9-, 3.8-, and 8.3-fold, respectively, crude oil from contaminated cotton cloth. Rhamnolipid derived from IITR87 was most efficient, exhibiting highest desorption of crude oil. These biosurfactants exhibited good stability without significantly losing its emulsification ability under extreme conditions, thus can be employed for bioremediation of PAHs from diverse contaminated ecosystem. Graphical Abstract.
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Affiliation(s)
- Varsha Tripathi
- Environmental Biotechnology Division, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31 Mahatma Gandhi Marg, Lucknow, Uttar Pradesh, 226001, India
| | - Vivek Kumar Gaur
- Environmental Biotechnology Division, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31 Mahatma Gandhi Marg, Lucknow, Uttar Pradesh, 226001, India
- Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow Campus, Lucknow 226010, India
| | - Nitesh Dhiman
- Water Analysis Laboratory, Nanomaterial Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31 Mahatma Gandhi Marg, Lucknow, Uttar Pradesh, 226001, India
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31 Mahatma Gandhi Marg, Lucknow, Uttar Pradesh, 226001, India
| | - Krishna Gautam
- Environmental Biotechnology Division, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31 Mahatma Gandhi Marg, Lucknow, Uttar Pradesh, 226001, India
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31 Mahatma Gandhi Marg, Lucknow, Uttar Pradesh, 226001, India
| | - Natesan Manickam
- Environmental Biotechnology Division, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31 Mahatma Gandhi Marg, Lucknow, Uttar Pradesh, 226001, India.
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17
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Ribeiro BG, de Veras BO, dos Santos Aguiar J, Medeiros Campos Guerra J, Sarubbo LA. Biosurfactant produced by Candida utilis UFPEDA1009 with potential application in cookie formulation. ELECTRON J BIOTECHN 2020. [DOI: 10.1016/j.ejbt.2020.05.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open
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Ribeiro BG, Guerra JMC, Sarubbo LA. Biosurfactants: Production and application prospects in the food industry. Biotechnol Prog 2020; 36:e3030. [PMID: 32463167 DOI: 10.1002/btpr.3030] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 05/16/2020] [Accepted: 05/23/2020] [Indexed: 01/01/2023]
Abstract
There has been considerable interest in the use of biosurfactants due to the diversity of structures and the possibility of production from a variety of substrates. The potential for industrial applications has been growing, as these natural compounds are tolerant to common processing methods and can compete with synthetic surfactants with regards to the capacity to reduce surface and interfacial tensions as well as stabilise emulsions while offering the advantages of biodegradability and low toxicity. Among biosurfactant-producing microorganisms, some yeasts present no risks of toxicity or pathogenicity, making them ideal for use in food formulations. Indeed, the use of these biomolecules in foods has attracted industrial interest due to their properties as emulsifiers and stabilizers of emulsions. Studies have also demonstrated other valuable properties, such as antioxidant and antimicrobial activity, enabling the aggregation of greater value to products and the avoidance of contamination both during and after processing. All these characteristics allow biosurfactants to be used as additives and versatile ingredients for the processing of foods. The present review discusses the potential application of biosurfactants as emulsifying agents in food formulations, such as salad dressing, bread, cakes, cookies, and ice cream. The antioxidant, antimicrobial and anti-adhesive properties of these biomolecules are also discussed, demonstrating the need for further studies to make the use of the natural compounds viable in this expanding sector.
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Affiliation(s)
- Beatriz G Ribeiro
- Northeast Biotechnology Network (RENORBIO), Federal Rural University of Pernambuco, Recife, Brazil
| | - Jenyffer M C Guerra
- Chemical Engineering Department, Federal University of Pernambuco, Recife, Brazil
| | - Leonie A Sarubbo
- Centre for Science and Technology, Catholic University of Pernambuco, Recife, Brazil.,Biotechnology Department, Advanced Institute of Technology and Innovation (IATI), Recife, Brazil
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Silva IA, Veras BO, Ribeiro BG, Aguiar JS, Campos Guerra JM, Luna JM, Sarubbo LA. Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier. PeerJ 2020; 8:e9064. [PMID: 32351793 PMCID: PMC7183308 DOI: 10.7717/peerj.9064] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Accepted: 04/05/2020] [Indexed: 12/27/2022] Open
Abstract
This work describes the application of the biosurfactant from Candida bombicola URM 3718 as a meal additive like cupcake. The biosurfactant was produced in a culture medium containing 5% sugar cane molasses, 5% residual soybean oil and 3% corn steep liquor. The surface and interfacial tension of the biosurfactant were 30.790 ± 0.04 mN/m and 0.730 ± 0.05 mN/m, respectively. The yield in isolated biosurfactant was 25 ± 1.02 g/L and the CMC was 0.5 g/L. The emulsions of the isolated biosurfactant with vegetable oils showed satisfactory results. The microphotographs of the emulsions showed that increasing the concentration of biosurfactant decreased the oil droplets, increasing the stability of the emulsions. The biosurfactant was incorporated into the cupcake dessert formulation, replacing 50%, 75% and 100% of the vegetable fat in the standard formulation. Thermal analysis showed that the biosurfactant is stable for cooking cupcakes (180 °C). The biosurfactant proved to be promising for application in foods low in antioxidants and did not show cytotoxic potential in the tested cell lines. Cupcakes with biosurfactant incorporated in their dough did not show significant differences in physical and physical–chemical properties after baking when compared to the standard formulation. In this way, the biosurfactant has potential for application in the food industry as an emulsifier for flour dessert.
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Affiliation(s)
- Ivison A Silva
- Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil.,Instituto Avançado de Tecnologia e Inovação (IATI), Recife, Pernambuco, Brazil
| | - Bruno O Veras
- Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil
| | | | | | | | - Juliana M Luna
- Instituto Avançado de Tecnologia e Inovação (IATI), Recife, Pernambuco, Brazil.,Universidade Católica de Pernambuco, Recife, Pernambuco, Brazil
| | - Leonie A Sarubbo
- Instituto Avançado de Tecnologia e Inovação (IATI), Recife, Pernambuco, Brazil.,Universidade Católica de Pernambuco, Recife, Pernambuco, Brazil
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Gaur VK, Regar RK, Dhiman N, Gautam K, Srivastava JK, Patnaik S, Kamthan M, Manickam N. Biosynthesis and characterization of sophorolipid biosurfactant by Candida spp.: Application as food emulsifier and antibacterial agent. BIORESOURCE TECHNOLOGY 2019; 285:121314. [PMID: 30992159 DOI: 10.1016/j.biortech.2019.121314] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 03/30/2019] [Accepted: 04/01/2019] [Indexed: 06/09/2023]
Abstract
Biosurfactants from the yeast strains Candida albicans SC5314 and Candida glabrata CBS138 were isolated and characterized. Surface tension of the cell-free broth was reduced from 72 N/m to 42 N/m and 55 N/m respectively. The biosurfactants showed emulsifying ability as the indices against castor oil were determined to be 51% and 53% for C. albicans and C. glabrata respectively and were found stable between pH 2 and 10, temperature 4-120 °C and salt concentration 2-14%. The partially purified surfactants were identified as sophorolipid using Fourier transform infrared spectroscopy. Isolated sophorolipid showed antibacterial properties against pathogenic bacteria and generated reactive oxygen species in Bacillus subtilis and Escherichia coli. Flow cytometric analysis revealed that 60 mg/L of C. glabrata biosurfactant killed 65.8% B. subtilis and 4% E. coli. The data here obtained indicates applications of biosurfactant focusing mainly as antimicrobial and therapeutic perspectives.
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Affiliation(s)
- Vivek Kumar Gaur
- Environmental Biotechnology Division, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India; Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow Campus, Lucknow, India
| | - Raj Kumar Regar
- Environmental Biotechnology Division, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India
| | - Nitesh Dhiman
- Regulatory Toxicology Division, Nanomaterial Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India
| | - Krishna Gautam
- Environmental Biotechnology Division, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India
| | | | - Satyakam Patnaik
- Regulatory Toxicology Division, Nanomaterial Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India
| | - Mohan Kamthan
- Department of Biochemistry, School of Chemical & Life Sciences, Jamia Hamdard, New Delhi 110062, India
| | - Natesan Manickam
- Environmental Biotechnology Division, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India.
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Hajfarajollah H, Eslami P, Mokhtarani B, Akbari Noghabi K. Biosurfactants from probiotic bacteria: A review. Biotechnol Appl Biochem 2018; 65:768-783. [PMID: 30120889 DOI: 10.1002/bab.1686] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2017] [Revised: 08/02/2018] [Accepted: 08/11/2018] [Indexed: 01/17/2023]
Abstract
Among microorganisms, bacteria are the main group of biosurfactant-producing organisms. Different types of bacteria including Pseudomonas sp., Acinetobacter sp., Bacillus sp., and Arthrobacter sp. are among the most commonly studied bacteria in the realm of scientific research. However, due to the pathogenic nature of the producing organisms, the application of these compounds is restricted, therefore, not suitable for use in food-related industries. Given that probiotic bacteria impact human health, applying probiotics as nonpathogenic and safe organisms have gained much attention for the production of biosurfactants in recent years. Most biosurfactants obtained from probiotic bacteria are related to a number of lactic acid bacteria (LAB). These types of biosurfactants are classified based on their structures as protein-carbohydrate complexes, lipids, or fatty acids. The present paper seeks to provide comprehensive and useful information about the production of various kinds of biosurfactants by different probiotic bacteria. In addition, we have extensively reviewed their potential for possible future applications.
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Affiliation(s)
- Hamidreza Hajfarajollah
- National Institute of Genetic Engineering and Biotechnology (NIGEB), Tehran, Iran.,Chemistry and Chemical Engineering Research Center of Iran, Tehran, Iran.,Chemical Engineering Department, Amirkabir University of Technology, Tehran, Iran
| | - Parisa Eslami
- Chemical Engineering Department, Amirkabir University of Technology, Tehran, Iran
| | - Babak Mokhtarani
- Chemistry and Chemical Engineering Research Center of Iran, Tehran, Iran
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Abstract
Owing to their natural origin and environmental compatibility, interest in microbial surfactants or biosurfactants has gained attention during last few years. These characteristics fulfill the demand of regulatory agencies and society to use more sustained and green chemicals. Microbial-derived surfactants can replace synthetic surfactants in a great variety of industrial applications as detergents, foaming, emulsifiers, solubilizers, and wetting agents. Change in the trend of consumers toward natural from synthetic additives and the increasing health and environmental concerns have created demand for new "green" additives in foods. Apart from their inherent surface-active properties, biosurfactants have shown antimicrobial and anti-biofilm activities against food pathogens; therefore, biosurfactants can be versatile additives or ingredients of food processing. These interesting applications will be discussed in this review.
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Affiliation(s)
- Marcia Nitschke
- a Depto. Físico-Química , Instituto de Química de São Carlos, Universidade de São Paulo, São Carlos CEP , SP , Brasil
| | - Sumária Sousa E Silva
- a Depto. Físico-Química , Instituto de Química de São Carlos, Universidade de São Paulo, São Carlos CEP , SP , Brasil
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Biosurfactants: Multifunctional Biomolecules of the 21st Century. Int J Mol Sci 2016; 17:401. [PMID: 26999123 PMCID: PMC4813256 DOI: 10.3390/ijms17030401] [Citation(s) in RCA: 387] [Impact Index Per Article: 48.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 03/03/2016] [Accepted: 03/11/2016] [Indexed: 01/11/2023] Open
Abstract
In the era of global industrialisation, the exploration of natural resources has served as a source of experimentation for science and advanced technologies, giving rise to the manufacturing of products with high aggregate value in the world market, such as biosurfactants. Biosurfactants are amphiphilic microbial molecules with hydrophilic and hydrophobic moieties that partition at liquid/liquid, liquid/gas or liquid/solid interfaces. Such characteristics allow these biomolecules to play a key role in emulsification, foam formation, detergency and dispersal, which are desirable qualities in different industries. Biosurfactant production is considered one of the key technologies for development in the 21st century. Besides exerting a strong positive impact on the main global problems, biosurfactant production has considerable importance to the implantation of sustainable industrial processes, such as the use of renewable resources and "green" products. Biodegradability and low toxicity have led to the intensification of scientific studies on a wide range of industrial applications for biosurfactants in the field of bioremediation as well as the petroleum, food processing, health, chemical, agricultural and cosmetic industries. In this paper, we offer an extensive review regarding knowledge accumulated over the years and advances achieved in the incorporation of biomolecules in different industries.
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