In vitro evaluation of new functional properties of poly-γ-glutamic acid produced by Bacillus subtilis D7
- PMID: 24600308
- PMCID: PMC3942858
- DOI: 10.1016/j.sjbs.2013.09.004
In vitro evaluation of new functional properties of poly-γ-glutamic acid produced by Bacillus subtilis D7
Abstract
We investigated the functionality of poly-γ-glutamic acid (γ-PGA), which is produced by Bacillus subtilis D7, for its potential applications in medicine and cosmetics. The γ-PGA had angiotensin-converting enzyme (ACE) inhibition activity. ACE inhibition activity was dependent on the γ-PGA concentration; the highest ACE inhibition activity was observed at 1.25 mg/l of γ-PGA. IC50 (0.108 mg/ml) of the γ-PGA was lower than that of standard ACE inhibitory drug, N-[(S)-mercapto-2-methylpropionyl]-L-proline (0.247 mg/ml). The γ-PGA also had water-holding capacity and hygroscopicity. Furthermore, the γ-PGA inhibited growth of some pathogenic bacteria, including Listeria monocytogenes, Salmonella typhimurium, Staphylococcus aureus, Klebsiella pneumonia and Esherichia coli. The γ-PGA exhibited a good metal adsorption capacity; Cr (VI) adsorption capacity of γ-PGA increased with decreasing pH, and the maximal adsorption was observed at pH 2. Our results suggest that γ-PGA may be expected to be widely applied in cosmetics, biomedical and environmental industries with the feature of being less harmful to humans and the environment.
Keywords: ACE inhibition activity; Antimicrobial activity; Moisturizing effect; Poly-γ-glutamic acid.
Figures
References
-
- Ariyoshi Y. Angiotensin-converting enzyme inhibitors derived from food protein. Trends Food Sci. Technol. 1993;4:139–144.
-
- Bajaj I., Singhal R. Flocculation properties of poly(γ-glutamic acid) produced from Bacillus subtilis isolate. Food Bioprocess Technol. 2011;4:745–752.
-
- Balasuriya B.W.N., Rupasighe H.P.V. Plant flavonoids as angiotensin converting enzyme inhibitors in regulation of hypertension. Funct. Foods Health Dis. 2011;5:172–188.
-
- Ben-Zur N., Goldman D.M. Γ-Poly glutamic acid: a novel peptide for skin care. Cosmet. Toilet. Mag. 2007;122:64–72.
-
- Choi Y.M., Kim Y.S., Kyung S.R., Suh H.J. Characteristics of fermentation and bioavailability of isoflavones in Korean soybean paste (Doenjang) with application of Bacillus sp. KH-15. Int. J. Food Sci. Technol. 2007;42:1497–1503.
LinkOut - more resources
Full Text Sources
Other Literature Sources
Miscellaneous
