Combination of classical and statistical approaches to enhance the fermentation conditions and increase the yield of Lipopeptide(s) by Pseudomonas sp. OXDC12: its partial purification and determining antifungal property

Synergistic exploration of Surfactin-capped silver nanoparticles: bioinformatics insights, antibacterial potency, and anticancer activity

Surfactin lipopeptides (LPs) are a compelling class of biosurfactants with notable antimicrobial and anticancer properties. This study presents a novel approach by integrating bioinformatics tools to assess the drug potential of Surfactin, specifically focusing on its antibacterial, antifungal activities, and cancer cell-line toxicity. Silver nanoparticles (AgNPs) were synthesized using Surfactin, a biosurfactant derived from Bacillus subtilis KLP2016, as a capping agent, both in the presence and absence of Surfactin, to evaluate its impact on nanoparticle stability and bioactivity. The Surfactin-capped AgNPs demonstrated enhanced stability, uniformity, and antimicrobial efficacy, confirmed through UV-VIS spectroscopy, FE-SEM, and X-ray diffraction analysis. The bioinformatics approach, including ADMET and PASS analysis, revealed the potential of Surfactin as a potent antimicrobial and anticancer agent. In addition, molecular docking studies further validated the interaction of Surfactin with key microbial cell-wall enzymes and proteins, underscoring its therapeutic potential. These findings suggest that Surfactin-stabilized AgNPs, combined with bioinformatic predictions, could pave the way for innovative antimicrobial and anticancer therapies.

Production, characterization, and potential applications of lipopeptides in food systems: A comprehensive review

Lipopeptides are a class of lipid-peptide-conjugated compounds with differing structural features. This structural diversity is responsible for their diverse range of biological properties, including antimicrobial, antioxidant, and anti-inflammatory activities. Lipopeptides have been attracting the attention of food scientists due to their potential as food additives and preservatives. This review provides a comprehensive overview of lipopeptides, their production, structural characteristics, and functional properties. First, the classes, chemical features, structure-activity relationships, and sources of lipopeptides are summarized. Then, the gene expression and biosynthesis of lipopeptides in microbial cell factories and strategies to optimize lipopeptide production are discussed. In addition, the main methods of purification and characterization of lipopeptides have been described. Finally, some biological activities of the lipopeptides, especially those relevant to food systems along with their mechanism of action, are critically examined.