Abstract
Lactobacillus casei AST18 was screened as an antifungal lactic acid bacteria which we have reported before. In this research, the antifungal properties of cell-free culture filtrate (CCF) from L. casei AST18 were detected, and the antifungal compounds of CCF were prepared by ultrafiltration, and semi-preparative HPLC, and then determined by GC-MS. CCF was sensitive to pH and heat treatment but it was not affected by the treatment of trypsin and pepsin. Through the treatment of ultrafiltration and semi-preparative HPLC there were two parts of CCF which showed antifungal activities: part 1 and part 4. Lactic acid was identified as the main antifungal compound in part 1. In part 4, three small molecular substances were detected with GC-MS. The three potential antifungal substances were cyclo-(Leu-Pro), 2,6-diphenyl-piperidine, and 5,10-diethoxy-2,3,7,8-tetrahydro-1H,6H-dipyrrolo[1,2-a;1',2'-d]pyrazine. The antifungal activity of L. casei AST18 was a synergistic effect of lactic acid and cyclopeptides.
References
Nov 1, 1996·International Journal of Food Microbiology·O FiltenborgU Thrane
Apr 13, 1999·Journal of Applied Microbiology·M L Niku-PaavolaA Haikara
Aug 30, 2002·Applied and Environmental Microbiology·Katrin StrömJohan Schnürer
Jan 7, 2003·Applied and Environmental Microbiology·Paola LavermicoccaAngelo Visconti
Feb 21, 2003·FEMS Microbiology Letters·Jesper MagnussonJohan Schnürer
Aug 25, 2004·The Journal of Pharmacy and Pharmacology·K McClelandK Dyason
Dec 3, 2004·Applied and Environmental Microbiology·Pei-Sheng YanKimiko Yabe
Jan 14, 2005·Microbiological Research·Cassandra De MuynckErick J Vandamme
Mar 3, 2007·Biotechnology Letters·Xingfeng LiBeilei Pan
Nov 3, 2007·Journal of Applied Microbiology·S RouseD van Sinderen
Jun 11, 2008·International Journal of Food Microbiology·L A M RyanE K Arendt
Mar 17, 2010·International Journal of Food Microbiology·E J Yang, H C Chang
Citations
Jan 5, 2014·The Journal of Microbiology·Min-Kyu KwakSa-Ouk Kang
Jan 7, 2014·The Journal of Microbiology·Min-Kyu KwakSa-Ouk Kang
Jul 19, 2013·PloS One·Jin CaiQiufeng Xu
Apr 23, 2014·Food Microbiology·Eun Hye RyuHae Choon Chang
Feb 18, 2014·Applied Biochemistry and Biotechnology·Kontham Kulangara VarshaKesavan Madhavan Nampoothiri
Sep 10, 2014·European Journal of Medicinal Chemistry·Karol JędrzejczakStefan Jankowski
Jan 1, 2016·Microbiological Research·Amarendra VisamsettiDhevendaran Kandasamy
Apr 10, 2013·Letters in Applied Microbiology·I Ahmad RatherY-H Park
Dec 22, 2012·Letters in Applied Microbiology·Y BelguesmiaJ-M Chobert
Apr 8, 2015·Journal of Food Science·Belal J MuhialdinNazamid Saari
Apr 19, 2016·Applied Microbiology and Biotechnology·Victor Haruo MatsubaraLakshman P Samaranayake
Jan 30, 2015·Critical Reviews in Food Science and Nutrition·Alan D Borthwick, Neil C Da Costa
Oct 1, 2019·Mycobiology·Yeon Ju KimJae-Young Rho
May 18, 2017·Frontiers in Microbiology·Rui LiuSa-Ouk Kang
May 28, 2017·3 Biotech·Manoj KaushalRajesh Kaushal
Sep 1, 2017·PloS One·Soma BarmanNarayan C Mandal
Jan 11, 2020·Frontiers in Microbiology·Ferenc PelesIstván Pócsi
Mar 4, 2017·Current Microbiology·Fengwei LiXiaoHong Yu
Jul 17, 2019·Current Drug Discovery Technologies·Belal J MuhialdinZaiton Hassan
Jan 6, 2021·Foods·Francesco MartelliValentina Bernini
Dec 29, 2020·Critical Reviews in Food Science and Nutrition·Silpa S, Rupachandra S
Jan 29, 2021·Indian Journal of Microbiology·Milind Gajbhiye, Balu Kapadnis
Mar 2, 2021·Current Microbiology·Juan J Manjarres MeloGerman Bolivar
Oct 14, 2021·Chemistry & Biodiversity·Camilla A S ValençaSona Jain