Effect of lyophilization and storage temperature on the activity of salivaricin CRL 1328, a potential bioactive ingredient of a urogenital probiotic produc

ESTEBAN VERA PINGITORE; ELENA BRU; MARIA ELENA FATIMA NADER

J. Gen. Appl. Microbiol.,

J. of Gen and Appl Microbiology

Lugar: Osaka; Año: 2012 vol. 58 p. 71 - 81

0022-1260

Bacteriocins are antimicrobial peptides with potential applications as therapeutic agents for the treatment of microbial infections. The aim of this work was to investigate the effect of different protectors on the activity of salivaricin CRL1328, a bacteriocin produced by Lactobacillus salivariusCRL1328, during the lyophilization process and subsequent storage at different temperaturesfor 18 months using statistical models. Different protectors such as mannitol, Tween 80,polyethylene glycol 8000 (PEG), monosodium glutamate (MSG), reconstituted skim milk, sucroseand ascorbic acid were used for the lyophilization and storage of salivaricin. The biplot ofprincipal component analysis was used for the interpretation of the interactions between the differentfactors studied. The antimicrobial activity of salivaricin was dependent mainly on temperature,and also on the time of storage and protector assayed. The stability of salivaricin was higher at ��20��C and 4��C than 25��C and decreased during the time of storage; however, salivaricinwas active after 18 months of storage at 25��C. Sucrose, mannitol plus sucrose, PEG plus sucroseand MSG were the most effective agents in protecting the bacteriocin during the lyophilizationprocess. Effective maintenance of the activity of the bacteriocin was observed by storage withsucrose and ascorbic acid at ��20��C as well as with PEG plus sucrose at 4��C and ��20��C. The resultsobtained suggest that sucrose alone or combined with PEG can effectively maintain theactivity of salivaricin during lyophilization and storage. This study provides useful informationfor the potential application of salivaricin as a bioactive principle for a pharmaceutical formulation.