Abstract

  Antimicrobial peptides (AMPs) have emerged to be promising alternatives to traditional antibiotics due to their broad spectrum activity. Bacteriocins are AMPs that have shown immense potential for diversified use in the food and pharma industry, agriculture and apiculture. Strains of Lactic Acid Bacteria (LAB) produce a wide variety of AMPs. They are considered safe additives in food which makes them a potential candidate to replace abusive use of therapeutic antibiotics which leads to bacterial antibiotic resistance. In the current work, bacteriocin like compounds (BLC) were isolated from Lactobacillus fermentum and evaluated for their anti-microbial and anti-cancer properties. They were further concentrated by employing acetone precipitation and analysed using Tricine SDS-PAGE technique to determine the peptide nature and molecular weight which was found to be approx. 5 kDa after in-situ antibacterial activity assay. Antimicrobial activity of these peptides was investigated using agar cup diffusion method and showed significant bactericidal activity against B. subtilis, S. aureus, K. pneumonia and S. epidermidis. The anti-cancer studies of the partially purified peptides displayed notable activity against MCF 7 breast cancer cell lines. The bacteriocin like compound isolated from Lactobacillus fermentum exhibits the potential of being a challenging molecule to replace traditional antibiotics if a reproducible, scalable and cost effective process is developed.

Keywords: Antimicrobial Peptides; Bacteriocin; Lactobacillus fermentum; Partial Purification; Tricine-PAGE

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Citation

Citation: Vinal Pardhi., et al. “Production of Bacteriocin Like Compound from Lactic Acid Bacteria and Screening its Therapeutic Potential". Acta Scientific Microbiology 3.11 (2020): 42-47.

Copyright

Copyright: © 2020 Vinal Pardhi., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.