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Production, characterization, and antibacterial effects of dextran from Saccharomyces cerevisiae strains obtained from different commercial products available in the Iraq market
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| Author:
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, ENTISSAR HUSSAIN ABDUL HAMEED, JEHAN ABDUL SATTAR SALMAN, HUDA ZUHEIR MAJEED
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| Abstract:
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Introduction: The production of dextran in the industry occurs through the fermentation of a sucrose-rich medium. Dextran with low molecular weight has the largest application in the pharmacy uses. Various molecular weights of them were extenders of blood plasma. This study aimed to produce, characterize, and evaluate the antibacterial activity of dextran from Saccharomyces cerevisiae.
Materials and methods: S. cerevisiae was identified using Vitek 2 system. The dextran production was determined by the ethanol precipitation. The effects of temperature, incubation time, inoculum size, sucrose concentration, and aeration were examined. The dextran was characterized by Fourier transform infrared spectroscopy (FTIR), thin layer chromatography (TLC), and field emission scanning electron microscopy (FE-SEM). The antibacterial activity of dextran was determined using minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against diarrheagenic bacteria including Escherichia, Salmonella, and Shigella.
Results: All S. cerevisiae isolates were able to produce dextran. The optimum conditions were at 48 hours of incubation at 30 °C with 15% sucrose, 4% inoculum size, and shacking at 150 rpm. Dextran's dry weight was 290 mg/100 ml at optimum conditions. TLC showed that the purified dextran was composed of glucose only; while FTIR showed that dextran had a polysaccharide and contained both (1?6) ??-D glucan and (1?3) ??-glucan. FE-SEM revealed the cubical porous structure. MIC and MBC were determined as (25-50) and (50-100) mg/ml, respectively.
Conclusion: This study showed that S. cerevisiae strains obtained from different commercial products available in the Iraq market can be potential sources of dextran with antibacterial properties.
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| Keyword:
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Dextran; Saccharomyces cerevisiae; FTIR; TLC; FE-SEM; Diarrheagenic bacteria
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2020.SP2.173
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| Download:
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