In Vitro Antimicrobial and Antioxidant Activities of Lactobacillus coryniformis BCH-4 Bioactive Compounds and Determination of their Bioprotective Effects on Nutritional Components of Maize (Zea mays L.).

Mahwish Salman,Elsayed Fathi Abd Allah,Abeer Hashem,Anam Ijaz,Muhammad Rizwan Javed,Mona H Soliman,Shazia Naheed,Anam Tariq

doi:10.3390/molecules25204685

Mahwish Salman, Elsayed Fathi Abd Allah + Show 6 more

Open Access

https://doi.org/10.3390/molecules25204685

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Abstract

Lactic acid bacteria (LAB) can synthesize antimicrobial compounds (AMCs) with nutritional and bioprotective properties in crops and food products. In the current study, AMCs of Lactobacillus coryniformis BCH-4 were evaluated to control fungal spoilage in maize grains. On maize grains treated with 75%–100% (v/v) concentrated AMCs, no fungal growth was observed even after 72 h of Aspergillus flavus inoculation. Proximate analysis of treatments A1 (raw grains), A2 (A. flavus inoculated grains) and A3 (A. flavus + AMCs inoculated grains) revealed that moisture was significantly (p ≤ 0.05) high in A2 than A3 and A1. Meanwhile, protein, fat, fiber and ash contents were significantly decreased in A2 compared to A1 and A3. Moreover, β-carotene contents were not statistically different between A1 and A3, while in A2 it was significantly decreased. HPLC analysis revealed the presence of 2-oxopropanoic acid, 2-hydroxypropane-1,2,3-tricarboxylic acid, 2-hydroxybutanedioic acid, 2-hydroxypropanoic acid, propanedioic acid and butanedioic acid, which also showed antifungal activity against Aspergillus flavus. FTIR spectroscopy revealed the presence of hydroxyl, carbonyl and ester-groups along with organic and fatty acids, thereby indicating their participation in inhibitory action. Furthermore, the AMCs were found to be a good alternative to chemical preservatives, thereby not only preserving the nutritive qualities but increasing the shelf life as well.

Highlights

Deterrence of food from pathogenic microorganisms has always been a major task
antimicrobial compounds (AMCs) to prevent the post-harvest loss in maize grains revealed promising results and it was observed that L. coryniformis BCH-4 AMCs had potent bioprotective potential against pathogens
AMCs from L. coryniformis BCH-4 were extracted using ethyl acetate, a solvent that can extract a wide range of AMCs

Summary

Introduction

The harmful products of these microorganisms endanger human as well as animal health [1]. The high yield potential of plant species and crop cultivars become increasingly prone to diseases because of many pathogenic microorganisms that are major causative agents of spoilage, including bacteria, viruses, yeast and fungi [2]. Pathogenic fungi (e.g., Blumeria graminis, Aspergillus flavus, Botrytis cinerea) are a major challenge to crops as they produce various toxic products, e.g., aflatoxins, linoleic acid, botcinic acid and their derivatives, which damage plants and spoil their products [3,4,5]. Fungi are etiological agents in many crop diseases and account for substantial losses at both pre- and post-harvest stages of crop production [6]. The financial losses due to post-harvest spoilage of cereal crops often appear in the form of low yield [2]

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