ABSTRACT
Abstract The aims of this work were to produce hyaluronic acid (HA) by Streptococcus zooepidemicus ATCC 39920 in a low cost sugarcane molasses fermentation medium and to employ the produced HA to obtain films blends based on polyvinyl alcohol (PVA). The films were produced using solution casting method and they were characterized according to their microstructure, mechanical and barrier properties. HA was added in different concentrations (0, 5, 10 and 15% (w/w)), and glycerol was used as a plasticizer (25 g/100 g solids). All formulations resulted in easily manipulated films with good appearance. The addition of HA on PVA films increased their thermal stability, solubility, swelling index, water vapor permeability and elongation. Microbial HA sample combined with PVA showed to be a promising material to biomedical application, and an addition between 5 and 10% (w/w) was sufficient to improve PVA films properties.
Subject(s)
Animals , Polyvinyl Alcohol , Molasses , Streptococcus equi/metabolism , Hyaluronic Acid/biosynthesis , Plasticizers , BiotechnologyABSTRACT
Abstract Sophorolipids are glycolipids that have natural antimicrobial properties and present great potential in the pharmaceutical field. The present study aimed to produce sophorolipids from Candida bombicola using a chicken fat-based medium and evaluate the antimicrobial activity against Gram-negative (Proteus mirabilis, Escherichia coli, Salmonella enterica subsp. enterica) and Gram-positive bacteria (Enterococcus faecium, Staphylococcus aureus and Streptococcus mutans). The production of sophorolipids reached 27.86 g L-1. Based on the structural characterization, 73.55% of the sophorolipids present a mixture of acidic monoacetylated C18:2 and lactonic diacetylated C16:0, and 26.45% were present in the diacetylated C18:1 lactonic form. Bacteria submitted to sophorolipid exposure showed a reduction in viability at doses of 500 μg mL-1 and 2,000 μg mL-1 against Gram-positive and Gram-negative bacteria, respectively. These results suggest that sophorolipids produced in chicken fat medium may be used as antimicrobial agents to prevent or eliminate contamination by different pathogens.
Subject(s)
Candida/metabolism , Glycolipids/pharmacology , Enterococcus faecium/drug effects , Gram-Negative Bacteria/drug effects , Anti-Bacterial Agents/pharmacology , Proteus mirabilis/drug effects , Glycolipids/isolation & purification , Salmonella enterica/drug effects , Escherichia coli/drug effects , Anti-Bacterial Agents/isolation & purificationABSTRACT
The production of hyaluronic acid by Streptococcus zooepidemicus ATCC 39920 with varying rates of pH (6.0, 7.0, 8.0), temperature (34; 37; 40°C), agitation (100, 150, 200 rpm), glucose (10, 20, 30 g L -1) and yeast extract concentration (10, 20, 30 g L -1) was evaluated by statistical approaches. The best conditions for the production of hyaluronic acid was pH 8.0, 37°C and 100 rpm in a medium containing 30 g L- 1 glucose and yeast extract, for a production of 0.787 g L- 1. Temperature, pH and yeast extract were significant variables (p < 0.05). Yeast extract and pH had a positive effect on the production of the polymer. Lactate, formate and acetate synthesis were also analyzed. Current assay showed the feasibility of statistical tools to optimize the physical and nutritional parameters for the production of hyaluronic acid and the improvement of the fermentation process.
A produção de ácido hialurônico por Streptococcus zooepidemicus ATCC 39920 foi avaliada variando pH (6,0; 7,0, 8,0), temperatura (34; 37; 40°C), agitação (100, 150, 200 rpm) e concentração de glicose (10, 20, 30 g L-1) e extrato de levedura (10, 20, 30 g L-1) por metodologias estatísticas. A condição otimizada foi pH 8,0, 37°C e 100 rpm, em meio contendo 30 g L-1 de glicose e extrato de levedura atingindo a produção de 0,787 g L-1. O pH, temperatura e extrato de levedura foram as variáveis significativas (p < 0,05). Extrato de levedura e pH apresentaram efeito positivo para a produção do polímero. A síntese de ácido lático, fórmico e acético também foi analisada. Este estudo demonstra a viabilidade de utilização de ferramentas estatísticas para otimizar os parâmetros físicos e nutricionais para a produção de ácido hialurônico, permitindo a melhoria do processo fermentativo.