Biotechnological Potential of Lacticaseibacillus Paracasei Shirota for Bioemulsifier, Bacteriocin and Lipase Production

Overview

Journal Braz J Microbiol

Specialty Microbiology

Date 2024 Oct 10

PMID 39388035

Authors

Naiany Silva de Medeiros

Felipe Ferreira da Nobrega

Patricia Santos Lopes

Cristiane Fernandes de Assis

Francisco Caninde de Sousa Junior

Affiliations

Soon will be listed here.

Abstract

This study aimed to evaluate the biotechnological potential of Lacticaseibacillus paracasei Shirota to produce biosurfactants/bioemulsifiers, lipase, and bacteriocins. The production of biosurfactants/bioemulsifiers was evaluated through a central composite rotational design (CCRD) 2. L. paracasei produced bioemulsifiers using MRS supplemented with 4.8% glycerol and pH 6 or 7. In addition, the culture supernatants of L. paracasei were tested for antioxidant, antidiabetic, and lipolytic activities. The tested supernatants did not exhibit antioxidant activity. On the other hand, they showed inhibitory activity for amyloglucosidase (20.7% and 23.9%) and lipolytic activity (16.12 and 19.00 U/mL). In addition, a CCRD 2 was performed to evaluate the production of bacteriocins. The peptone and lactose concentration variables, as well as pH positively influenced the production of bacteriocins by L. paracasei. In conclusion, L. paracasei is a viable source of antidiabetic metabolites, bacteriocins, bioemulsifiers, and lipase, suggesting that they are promising to be applied in the pharmaceutical, cosmetic, environmental, food, and biomedical industries.

Citing Articles

Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry.

Liang Q, Zhou W, Peng S, Liang Z, Liu Z, Zhu C Curr Res Food Sci. 2025; 10:100997.

PMID: 39995467 PMC: 11849202. DOI: 10.1016/j.crfs.2025.100997.

References

Mokoena M, Mutanda T, Olaniran A . Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages. Food Nutr Res. 2016; 60:29630. PMC: 4785221. DOI: 10.3402/fnr.v60.29630. View

Sakr E, Ahmed H, Abo Saif F . Characterization of low-cost glycolipoprotein biosurfactant produced by Lactobacillus plantarum 60 FHE isolated from cheese samples using food wastes through response surface methodology and its potential as antimicrobial, antiviral, and anticancer.... Int J Biol Macromol. 2020; 170:94-106. DOI: 10.1016/j.ijbiomac.2020.12.140. View

Uzoigwe C, Burgess J, Ennis C, Rahman P . Bioemulsifiers are not biosurfactants and require different screening approaches. Front Microbiol. 2015; 6:245. PMC: 4387539. DOI: 10.3389/fmicb.2015.00245. View

Ben Ammar A, Bouassida M, Bouallegue A, Fourati N, Gerardi G, Muniz P . Isolation and characterization of two glycolipopeptids biosurfactants produced by a Lactiplantibacillus plantarum OL5 strain isolated from green olive curing water. World J Microbiol Biotechnol. 2023; 39(11):308. DOI: 10.1007/s11274-023-03744-8. View

Behzadnia A, Moosavi-Nasab M, Tiwari B, Setoodeh P . Lactobacillus plantarum-derived biosurfactant: Ultrasound-induced production and characterization. Ultrason Sonochem. 2020; 65:105037. DOI: 10.1016/j.ultsonch.2020.105037. View

Ramakrishnan V, Goveas L, Halami P, Narayan B . Kinetic modeling, production and characterization of an acidic lipase produced by Enterococcus durans NCIM5427 from fish waste. J Food Sci Technol. 2015; 52(3):1328-38. PMC: 4348253. DOI: 10.1007/s13197-013-1141-5. View

Vardar-Yel N, Tutuncu H, Surmeli Y . Lipases for targeted industrial applications, focusing on the development of biotechnologically significant aspects: A comprehensive review of recent trends in protein engineering. Int J Biol Macromol. 2024; 273(Pt 1):132853. DOI: 10.1016/j.ijbiomac.2024.132853. View

Banerjee S, Maiti T, Roy R . Enzyme producing insect gut microbes: an unexplored biotechnological aspect. Crit Rev Biotechnol. 2021; 42(3):384-402. DOI: 10.1080/07388551.2021.1942777. View

Smaoui S, Echegaray N, Kumar M, Chaari M, DAmore T, Shariati M . Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products. Appl Biochem Biotechnol. 2023; 196(6):3604-3635. DOI: 10.1007/s12010-023-04680-x. View

Sharma D, Saharan B . Functional characterization of biomedical potential of biosurfactant produced by . Biotechnol Rep (Amst). 2017; 11:27-35. PMC: 5042301. DOI: 10.1016/j.btre.2016.05.001. View

Bedard F, Biron E . Recent Progress in the Chemical Synthesis of Class II and S-Glycosylated Bacteriocins. Front Microbiol. 2018; 9:1048. PMC: 5974097. DOI: 10.3389/fmicb.2018.01048. View

10.

Shimizu K, Ito M, Katto M, Takada T, Oana K, Makino H . Identification of genes essential for bile acid resistance in the probiotic Lacticaseibacillus paracasei strain Shirota. Lett Appl Microbiol. 2023; 76(6). DOI: 10.1093/lambio/ovad062. View

11.

Matsumoto K, Takada T, Shimizu K, Moriyama K, Kawakami K, Hirano K . Effects of a probiotic fermented milk beverage containing Lactobacillus casei strain Shirota on defecation frequency, intestinal microbiota, and the intestinal environment of healthy individuals with soft stools. J Biosci Bioeng. 2010; 110(5):547-52. DOI: 10.1016/j.jbiosc.2010.05.016. View

12.

Mai T, Thi Thu P, Hang H, Trang T, Yui S, Shigehisa A . Efficacy of probiotics on digestive disorders and acute respiratory infections: a controlled clinical trial in young Vietnamese children. Eur J Clin Nutr. 2020; 75(3):513-520. PMC: 7943424. DOI: 10.1038/s41430-020-00754-9. View

13.

Takeda K, Suzuki T, Shimada S, Shida K, Nanno M, Okumura K . Interleukin-12 is involved in the enhancement of human natural killer cell activity by Lactobacillus casei Shirota. Clin Exp Immunol. 2006; 146(1):109-15. PMC: 1809741. DOI: 10.1111/j.1365-2249.2006.03165.x. View

14.

Nagata S, Asahara T, Ohta T, Yamada T, Kondo S, Bian L . Effect of the continuous intake of probiotic-fermented milk containing Lactobacillus casei strain Shirota on fever in a mass outbreak of norovirus gastroenteritis and the faecal microflora in a health service facility for the aged. Br J Nutr. 2011; 106(4):549-56. DOI: 10.1017/S000711451100064X. View

15.

Kwan T, Hu Y, Lin C . Valorisation of food waste via fungal hydrolysis and lactic acid fermentation with Lactobacillus casei Shirota. Bioresour Technol. 2016; 217:129-36. DOI: 10.1016/j.biortech.2016.01.134. View

16.

Silva S, Farias C, Rufino R, Luna J, Sarubbo L . Glycerol as substrate for the production of biosurfactant by Pseudomonas aeruginosa UCP0992. Colloids Surf B Biointerfaces. 2010; 79(1):174-83. DOI: 10.1016/j.colsurfb.2010.03.050. View

17.

Oliveira F, Holanda T, de Assis C, Xavier Junior F, Sousa Junior F . Flours from Spondias mombin and Spondias tuberosa seeds: Physicochemical characterization, technological properties, and antioxidant, antibacterial, and antidiabetic activities. J Food Sci. 2023; 89(1):342-355. DOI: 10.1111/1750-3841.16882. View

18.

Preczeski K, Kamanski A, Scapini T, Camargo A, Modkoski T, Rossetto V . Efficient and low-cost alternative of lipase concentration aiming at the application in the treatment of waste cooking oils. Bioprocess Biosyst Eng. 2018; 41(6):851-857. DOI: 10.1007/s00449-018-1919-y. View