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Characterization, antioxidant and immunomodulatory potential on exopolysaccharide produced by wild type and mutant Weissella confusa strains
(Elsevier, 2018-05-30) Adebayo-Tayo, Bukola; Ishola, Racheal; Titiloye, Oyewunmi
Characterization, antioxidant and immunomodulatory potential of exopolysaccharide (EPS) produced by wild type and mutant Weissella confusa was investigated. The EPS production ranged from 5490.2 to 5580.7mg/L. Wild type Weissella confusa (WWCEPS) had the highest EPS production. Eight (8)sugar moieties were present in the EPS. Galactose had the highest EPS composition (34.6mg/100g and 33.5 mg/100g EPS) in Wild type Weissella confusa EPS (WWCEPS) and mutant Weissella confusa EPS (MWCEPS). Wild type Weissella confusa and mutant Weissella confusa EPS had antioxidant capacity. The scavenging assay for the antioxidant increased in a dose dependent (0.5–10 mg/mL) manner. Wild type Weissella confusa EPS had the highest 1,1-Diphemy 1-2-picryl-hydrazyl (DPPH) capacity, total antioxidant activity, hydrogen peroxide and reducing power activity (71%, 1.9%, 86.7% and 1.9%). The mice injected peritorially with mutant Weissella confusa EPS had the highest IgG and IgM (68–87mg/dL and 64–70 mg/dL). IgA of the mice treated with Wild type Weissella confusa EPS increased from 67 to 73 mg/dL Wild type and mutant Weissella confusa EPS had immunomodulatory activity on the treated mice.
Dr
(AU J.T., 2012-04-01) Fashogbon, Racheal; Adebayo-Tayo, Bukola
Production of bio-molecules is an important factor in assuring the proper consistency and texture of fermented foods. Lactic acid bacteria (LAB) isolated from fermented food were screened for lactic acid, diacetyl, hydrogen peroxide, pH development and Exopolysaccharide (EPS) production. Thirty-five strains of LAB were isolated and characterized from fermented dairy and non-dairy foods. The LAB species identified include: Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus cellobiosus, Lactobacillus delbruekii, Lactobacillus coryniformis, Lactobacillus casei, and Leuconostoc messenteroides. The most predominant species was Lactobacillus plantarum (34.29%). All the isolates were screened for lactic acid, hydrogen peroxide, diacetyl and pH and EPS production. Lactic acid production ranges within 0.11-1.96 mg/l in which the highest was produced by L. plantarum LPF2. L. plantarum LPF2 also produced the largest amount of diacetyl (1.92 mg/l). Hydrogen peroxide produce by the isolates ranges within 0.0002-.35 mg/l and L. fermentum LFBO1 produced the highest. The pH ranged within 3.2-6.5 in which L. plantarum LPF2 had the least. L. plantarum LPW7 and LPBO9, Leu. messenteroides LMWO2 and LMW4 bring the reduction of the pH of the fermentation medium to 3.8 at 36 hours. All the isolates were screened for EPS production on solid medium. The isolates were all creamy; four were highly mucoid, eight were mucoid while twenty-three were slightly mucoid. All the isolates are EPS producers, EPS production ranged within 120-1,390 mg/l in which the highest was produced by L. fermentum LF6.
Exploring Antimicrobial and Antioxidant Capacities of Molecularly Characterized Lactic Acid Bacteria strains from Fermented Zea mays (Ogi)
(ASRIC Journal on Natural Sciences, 2024-10-10) Fashogbon, Racheal; Awotundun, Theresa; Samson, Oyindamola; Nseobong, Micheal; Nudewenu, Sarah; Adebayo-Tayo, Bukola
Lactic Acid Bacteria (LAB) present during ogi fermentation exhibit notable functional traits, including antimicrobial and antioxidant capabilities. This study aims to assess the antimicrobial and antioxidant potentials of LAB strains isolated from Ogi samples. The LAB was isolated from fermented Ogi sourced from local markets using deMan, Rogosa, and Sharpe (MRS) agar. The isolates underwent biochemical and molecular characterization. Antimicrobial and antioxidant potentials, including 1,1-Diphenyl-2picryl-hydrazyl (DPPH) radical scavenging assay, reducing power scavenging assay, and total antioxidant activity, were investigated. Eighteen LAB strains were isolated, with Lactobacillus delbrueckii (33%), Lactobacillus plantarum (39%), Lactobacillus casei (11%), Streptococcus thermophiles (11%), and Lactobacillus fermentii (6%) being the most frequent. Notably, LABOG10, LABOG7, and LABOG14 exhibited significant inhibition against Staphylococcus aureus, E. coli, and Candida sp., respectively. The culture filtrates of these strains demonstrated potent scavenging activity. Through molecular characterization, it was determined that the three distinct isolates, namely Lactiplantibacillus plantarum (LABOG7 and LABOG14) and Streptococcus sanguinis (LABOG10), were all identified as Lactiplantibacillus plantarum. Specifically, LABOG7 and LABOG14 were designated as strains ROF1 and ROF2, respectively. The accession number OM491514.1 corresponds to the 16S rRNA sequence of Lactiplantibacillus plantarum strain ROF1, while OM491515.1 corresponds to the sequence of Lactiplantibacillus plantarum strain ROF2. LABOG10 was identified as Streptococcus sanguinis, designated as strain ROF3. Streptococcus sanquinis ROF3, Lactiplantibacillus plantarum strain ROF1, and Lactiplantibacillus plantarum strain ROF2 demonstrate significant inhibitory activity against selected pathogens. Moreover, their potent antioxidant properties suggest potential in preventing diseases associated with oxidative stress.
In vitro antioxidant, antibacterial, in vivo immunomodulatory, antitumor and hematological potential of exopolysaccharide produced by wild type and mutant Lactobacillus delbureckii subsp. bulgaricus
(Heliyon, 2020-01-16) Adebayo-Tayo, Bukola; Fashogbon, Racheal
Biological evaluation of exopolysaccharides (EPS) produced by wild type and mutant Lactobacillus delbureckii (EPSWLD and EPSMLD) was investigated. Varying degrees of functional groups associated with polysaccharides were present thus confirming the EPS. The EPSs had strong antioxidant potential in a dose dependent (0.5–10 mg/mL) manner. EPSWLD and EPSMLD exhibited the highest 1,1-diphemy 1-2-picryl-hydrazyl (DPPH) activity (73.4%and65.6 %), total antioxidant activity (1.80 % and 1.42 %), H2O2 scavenging activity (88.5 % and 78.6 %) and Ferric Reducing Antioxidant Power (FRAP) (1.89 % and1.81 %) at 10 mg/mL respectively. WLD and MLD were highly susceptible to chloramphenicol, cotrimoxazole, tetracycline, erythromycin and ceftazidine and resistant to cefuroxime, gentamicin and cloxacillin. The EPSs had antibacterial activity against the test pathogens. B. subtilis and S. aureus had the highest susceptibility (26.0 mm and 23.0 mm). EPSMLD modulate the highest IgG, IgA and IgM production (68–126 mg/dL and 67–98 mg/dL and 64–97 mg/dL) in the treated tumor induced mice (TTIM). EPSWLD and EPSMLD exhibited reduction capability on the CEA level (3.99–4.35 ng/L and 4.12–4.23 ng/L) of the TTIM. EPSWLD TTIM had the highest amount of RBC, WBC and PCV (5.6 1012%, 68000% and 42%). The EPS increased the lifespan of TTIM. In conclusion EPSWLD and EPSMLD had strong biological potential with pharmacological and neutraceutical activity.
Microbial gamma-aminobutyric acid synthesis: a promising approac h f or functional f ood and pharmaceutical applications
(Letters in Applied Microbiology, 2024-11-12) Fashogbon, Racheal; Samson, Oyindamola; Awotundun, Theresa; Olanbiwoninu, Afolake; Adebayo-Tayo, Bukola
Gamma-aminobutyric acid (GABA) is a non-protein amino acid that is a main inhibitory neurotransmitter in the mammalian central nervous system. This mini-review emphasis on the microbial production of GABA and its potential benefits in various applications. Numerous microorganisms, including lactic acid bacteria, have been identified as efficient GABA producers. These microbes utilize glutamate decarboxylase enzymes to convert L-glutamate to GABA. Notable GABA-producing strains include Lactobacillus brevis , Lactobacillus plant arum , and certain Bifidobacterium species. Microbial GABA production offers numerous benefits over chemical synthesis, including cost-effectiveness, sustainability, and the potential for in situ production in fermented foods. Recent research has optimized fermentation conditions, genetic engineering approaches, and substrate utilization to enhance GABA yields. T he benefits of GABA extend beyond its neurotransmitter role. Studies have shown its potential to reduce blood pressure, assuage anxiety, impro v e sleep quality, and improve cognitive function. These properties make microbial GABA production particularly attractive for developing functional foods, nutraceuticals, and pharmaceuticals. Future research directions include exploring novel GABA-producing strains, improving production efficiency, and investigating additional health benefits of microbially produced GABA.
Mutagenesis and Immobilization Effect on Exopolysaccharide Production by Weissella confusa and Lactobacillus delbrueckii
(Journal of Advances in Microbiology, 2018-04-27) Ishola, Racheal; Adebayo-Tayo, Bukola
Aims: This work aimed at investigating the effect of mutation and immobilization on EPS production and to characterize the EPS produced by L. delbrueckii and Weissella confusa. Study Design: To determine the effect of mutation using UV irradiation and immobilization using different matrixes on EPS production by the strains and to characterize the EPS produced. Methodology: Weissella confusa and Lactobacillus delbrueckii was exposed to UV irradiation and the wild and mutants strains was immobilized. The immobilized wild and mutants was used for EPS production. The produced EPS was characterized. Results: The LAB count that survived the UV irradiation reduced as the exposure time increases. The Wild L. delbrueckii produced more EPS (583.72 mg/L) than its mutant strain (581.42 mg/L). However, wild Weissella confusa and wild Lactobacillus delbrueckii produced more EPS than the mutant strain. Production of EPS by wild and mutant Weissella confusa immobilized in Sodium alginate (WWCNA and WWCNA), agar matrix (WWCAA and MWCAA) and polyurethane foam (WWCPF and MWCPF) ranged from 240.25 – 544.28 mg/L with WWCPF producing the highest (IWLDNA and IMLDNA), agar matrix (IWWCAA and IMLDAA) and polyurethane foam (WLDPF and MLDPF) ranged from 220.06 – 502.81 mg/L with IWLDPF producing the highest EPS. However, immobilization in agar matrix supported the least EPS production. Characterization of the EPS using FT-IR spectroscopy confirmed the presence of the different degrees of functional groups which indicates that they are polysaccharides, thus confirming the EPS. Un-immobilized Weissella confusa had the highest EPS production (558.72 mg/L and 583.61 mg/L) compared to the immobilized strains. Conclusion: Immobilization of mutant L. delbrueckii and Weissella confusa using polyurethane foam supported EPS production. EPS. Production of EPS by wild and mutant L. delbrueckii immobilized in Sodium alginate
Optimization of Extracellular Polysaccharide Substances from Lactic Acid Bacteria Isolated from Fermented Dairy Products
(Microbiology Journal, 2021) Fashogbon, Racheal; Adebayo-Tayo, Bukola; Sanusi, Jadesola
Background and Objective: The extracellular polysaccharide secreted by Lactic Acid Bacteria (LAB) has been used in the food industry due to their viscosity, bio-thickening properties as well as immunomodulatory potentials. Due to the increase in the demand for EPS, there is a need to study the production of extracellular polysaccharides produced by Lactic Acid Bacteria (LAB) under different production conditions for optimum EPS production. Materials and Methods: Five EPS producing LAB isolated from fermented dairy products were collected from the culture collection Centre, maintained in De Ma, Rogosa and Sharpe (MRS) broth and the EPS producing LAB were molecularly characterized. Modified Exopolysaccharide Selection Medium (mESM) was used to produce the EPS. Results: The EPS producers were molecularly characterized as Lactobacillus tucetti FASHADFF2, Lactobacillus delbrueckii FASHADYG2, Weissella sp. FASHADFF1, Weissella sp. FASHADWR2 and Leuconostoc mesenteroides FASHADWR1. The EPS produced by the five LAB strains ranged from 109.11-185.02 mg LG1. About 35EC and pH 5 supported the highest EPS production by the isolates. Glucose, sucrose, yeast extract, alanine and folic acid supported the highest EPS production. Conclusion: This study demonstrated that all the five LAB strains were EPS producers and they were 99-100% molecularly related to the identified species of LAB. Optimizing the production of EPS by the LAB strains yields a higher amount of EPS.
Potential Application of Exopolysaccharides from Lactobacillus delbrueckii FASHADFF1 (LDYG2) and Weissella confusa FASHADFF1 (WCFF1) in Sourdough Bread Production
(Advances in Microbiology, 2022-08-24) Fashogbon, Racheal; Sanusi, Jadesola; Ogunleye, Gbemisola; Akintunde, Moyinoluwa; Adebayo-Tayo, Bukola
Baking of sourdough is a common practice and has the advantage of improving the nutritional value, sensory qualities and increasing the shelf life of the bread. This study therefore focus on the antimicrobial and antioxidant capacity of exopolysaccharides form Lactic Acid Bacteria (LAB) and its application in sourdough production. The Lactobacillus delbrueckii LDYG2 and Weissella confusa WCFF1 were collected from the culture collection Centre and the LABs were maintained in De Man, Rogosa and Sharpe (MRS) broth. Modified Exopolysaccharide Selection Medium (mESM) was used to produce the EPS while the total sugar concentration was determined using phenol-sulfuric acid method. The antibacterial, antioxidant, proximate, physical, organoleptic properties and the shelf life of the SDB produced were also evaluated. The quantity of EPS produced by LDYG2 and WCFF1 ranged from 4743.75 - 5090.03 g/L. Eight different sugars were present in both EPSLD and EPSWC with high antibacterial activity (24 mm and 23 mm) against B. cereus and S. aureus respectively. EPSLD and EPSWC had antioxidant capacity in creased in a dose dependent (0.5 - 10 mg/mL) manner. EPSWCSDB had the highest proximate content except for moisture content. There was a significantly different (P ≤ 0.05) in the shelf life extension of the sourdough bread. WCEPSSDB was generally accepted in terms of colour, aroma, taste, texture and palatability. EPS produced by L. delbrueckii (EPSLD) and W. confusa (EPSWC) has antimicrobial and antioxidant capacity and can be used in production of nutraceutical sourdough bread with an improved shelf life and high consumer acceptability.

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