Browsing by Author "Adebayo-Tayo, Bukola"
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Item 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, BukolaLactic 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.Item 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, RachealBiological 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.Item 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, BukolaGamma-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.Item Optimization of Extracellular Polysaccharide Substances from Lactic Acid Bacteria Isolated from Fermented Dairy Products(Microbiology Journal, 2021) Fashogbon, Racheal; Adebayo-Tayo, Bukola; Sanusi, JadesolaBackground 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.Item 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, BukolaBaking 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.