Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2022 Jun;102(8):3130-3139.
doi: 10.1002/jsfa.11654. Epub 2021 Dec 1.

Broad-spectrum antimicrobial activity of cinnamoyl esterase-producing Lactobacilli and their application in fermented rice bran

Jong-Hui Kim  1 , Eun-Seon Lee  1 , Bu-Min Kim  1 , Jun-Sang Ham  1 , Mi-Hwa Oh  1
Affiliations

Broad-spectrum antimicrobial activity of cinnamoyl esterase-producing Lactobacilli and their application in fermented rice bran

Jong-Hui Kim et al. J Sci Food Agric. 2022 Jun.

Abstract

Background: Cinnamoyl esterase (CE) can release antioxidant phenolic acids from its non-digestible ester-linked form. Fermentation using CE-producing lactic acid bacteria (LAB) can be useful in the food industry because of its ability to produce bioactive compounds and antibacterial metabolites. The purpose of this study was to confirm the food applicability of LAB with CE-producing ability and broad-spectrum antibacterial activity.

Results: Among the 219 bacterial strains identified in infant feces, five Lactobacillus gasseri and six Limosilactobacillus fermentum with a high CE activity were isolated. The survival rate of all selected LABs was > 95% at pH 2.5 for 3 h and > 70% when treated with 0.3% bile salt for 4 h. Moreover, cell-free supernatants of all strains strongly inhibited five food-borne bacterial pathogens (Listeria monocytogenes, Salmonella enterica, Escherichia coli O157:H7, Bacillus cereus, and Staphylococcus aureus) and three toxin-producing fungal pathogens (Aspergillus niger, Penicillium sp., and Fusarium oxysporum). To improve phenolic acid content and rice bran preservation, Limosilactobacillus fermentum J2 with the strongest CE activity and Lactobacillus gasseri N2 with the strongest antibacterial activity were used in rice bran fermentation, respectively. FRB-J2 (fermented rice bran with Limosilactobacillus fermentum J2) and FRB-N2 (fermented rice bran with Lactobacillus gasseri N2) significantly increased caffeic acid and ferulic acid (P < 0.01). FRB-J2 and FRB-N2 artificially inoculated with F. oxysporum showed no visible fungal growth during the test period (21 days).

Conclusion: Fermentation by Limosilactobacillus fermentum J2 and Lactobacillus gasseri N2 can help extend the shelf life of rice bran-based products and produce bioactive compounds. © 2021 Society of Chemical Industry.

Keywords: Lactobacilli; antimicrobial activity; cinnamoyl esterase; rice bran fermentation.

PubMed Disclaimer

References

REFERENCES

    1. Crump JA, Griffin PM and Angulo FJ, Bacterial contamination of animal feed and its relationship to human foodborne illness. Clin Infect Dis 35:859-865 (2002).
    1. Antognoni F, Mandrioli R, Potente G, Saa DLT and Gianotti A, Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains. Food Chem 292:211-216 (2019).
    1. Le B, Anh PTN, Kim JE, Cheng J and Yang SH, Rice bran fermentation by lactic acid bacteria to enhance antioxidant activities and increase the ferulic acid, ρ-coumaric acid, and γ-oryzanol content. J Appl Biol Chem 62:257-264 (2019).
    1. Žilić S, Šukalović VHT, Dodig D, Maksimović V, Maksimović M and Basić Z, Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants. J Cereal Sci 54:417-424 (2011).
    1. Spaggiari M, Ricci A, Calani L, Bresciani L, Neviani E, DallʼAsta C et al., Solid state lactic acid fermentation: a strategy to improve wheat bran functionality. LWT - Food Sci Technol 118:108668 (2020).

LinkOut - more resources