Purification, Characterization, and Optimum Conditions of Fermencin SD11, a Bacteriocin Produced by Human Orally Lactobacillus fermentum SD11

Applied Biochemistry and Biotechnology
P WannunR Teanpaisan

Abstract

Fermencin SD11, a bacteriocin produced by human orally Lactobacillus fermentum SD11, was purified, characterized, and optimized in conditions for bacterial growth and bacteriocin production. Fermencin SD11 was purified using three steps of ammonium sulfate precipitation, gel filtration chromatography, and reverse-phase high-performance liquid chromatography. The molecular weight was found to be 33,000 Da using SDS-PAGE and confirmed as 33,593.4 Da by liquid chromatography-mass spectrometry. Fermencin SD11 exhibited activity against a wide range of oral pathogens including cariogenic and periodontogenic pathogens and Candida. The active activity was stable between 60 - 80 °C in a pH range of 3.0 to 7.0. It was sensitive to proteolytic enzymes (proteinase K and trypsin), but it was not affected by α-amylase, catalase, lysozyme, and saliva. The optimum conditions for growth and bacteriocin production of L. fermentum SD11 were cultured at acidic with pH of 5.0-6.0 at 37 or 40 °C under aerobic or anaerobic conditions for 12 h. It is promising that L. fermentum SD11 and its bacteriocin may be an alternative approach for promoting oral health or prevention of oral diseases, e.g., dental caries and periodontitis, which would require fu...Continue Reading

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Citations

Apr 2, 2016·Microbial Pathogenesis·Fatima DrissiVicky Merhej
Nov 16, 2016·Applied Biochemistry and Biotechnology·Manoj Kumar YadavSantosh Kumar Tiwari
Nov 16, 2019·Critical Reviews in Food Science and Nutrition·Karim NaghmouchiDjamel Drider
Jul 21, 2020·PloS One·Kazeem Adekunle AlayandeCollins Njie Ateba
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Jul 7, 2021·FEMS Microbiology Reviews·Abdelahhad BarbourMichael Glogauer
Jul 6, 2020·Current Pharmaceutical Biotechnology·Virginia FuochiPio M Furneri

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