Open AccessA new antibacterial and antioxidant S07‐2 compound produced by Bacillus subtilis B38
Author(s) -
Tabbene Olfa,
Karkouch Ines,
Elkahoui Salem,
Cosette Pascal,
Mangoni MariaLuisa,
Jouenne Thierry,
Limam Ferid
Publication year - 2010
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.2009.01875.x
Subject(s) - enterococcus faecalis , listeria monocytogenes , bacillus subtilis , chemistry , antibacterial activity , food science , preservative , bacteria , microbiology and biotechnology , biology , biochemistry , escherichia coli , gene , genetics
An antibacterial compound, S07‐2, was purified to homogeneity by hydrophobic interaction, anion exchange, C18 reverse‐phase and HS PEG HPLC. The molecular mass of S07‐2 was 905.6 Da as determined by MS. The S07‐2 compound was resistant to high temperatures (up to 100 °C) and could withstand a wide range of pH from 3 to 10. In addition, its antibacterial activity was preserved after treatment with proteases. Biochemical characterization revealed its cyclic peptide structure. This compound showed a bactericidal effect against important food‐spoilage bacteria and food‐borne pathogens including Listeria monocytogenes and Enterococcus faecalis with lethal concentration values of 62.5 μg mL −1 and against Salmonella enteritidis at a concentration of 31.25 μg mL −1 . However, no cytotoxic effect against human erythrocytes was recorded. Furthermore, the S07‐2 compound displayed a remarkable Fe 2+ ‐chelating activity (EC 50 =9.76 μg mL −1 ) and 1‐diphenyl‐2‐picrylhydrazyl‐scavenging capacity (IC 50 =65 μg mL −1 ). All these chemical and biological features make S07‐2 a useful compound in the food industry as a natural preservative.