Isolation, Purification and Characterization of Antimicrobial peptide produced by Saccharomyces boulardii №6569

Year : 2024 | Volume : | : | Page : –
By

Chun Sil Kang

Song Hui Kim

Mi Gyong Ham

Ryon Hui O

Kwang Hyok Kim

  1. Researcher Department of Applied Microbiology, Pyongyang University of Medical Sciences, Pyongyang Democratic People’s Republic of Korea Korea
  2. Researcher Department of Applied Microbiology, Pyongyang University of Medical Sciences, Pyongyang Democratic People’s Republic of Korea Korea
  3. Student Department of Applied Microbiology, Pyongyang University of Medical Sciences, Pyongyang Democratic People’s Republic of Korea Korea
  4. Researcher Pediatrics Department, Pyongyang University of Medical Sciences, Pyongyang Democratic People’s Republic of Korea Korea
  5. Researcher The genome Biosafety institute, Biological Engineering Branch Institute, Aacademy of State Science, Pyongyang Democratic People’s Republic of Korea Korea

Abstract

Object: To identify microorganism which is newly-isolated biologically, microbiologically and find out its characteristics by purifying AMP which is produced by yeast.
Methods: We measured antibacterial activity of AMP with micro liquid dilution method and turbidity method and purified with membrane filtration and gel filtration method.
Molecular weight of AMP which is produced by S. boulardii is measured with ACQUITY UPLC SQD-2 and MS.
Results: We confirmed that yeast-№18, identified biologically and molecular biologically, isolated from apple peel which of tree was grown in our country, was Saccharomyces boulardii. After ultrafiltered Saccharomyces boulardii (Sb) culture, total antibacterial activity of antimicrobial peptide(AMP) was 12825 AU and yield was 95.7%. Then it was filtered with DEAE-Sephadex A25, CM-Sepharose and Sephadex-G15, its total antibacterial activity was 1192AU and yield was 8.9%. AMP’s MW(molecular weight) was 600 to 930Da in analysis of ACQUITY UPLC SQD-2. This AMP hadn’t hemolytic activity in 1.56~50㎍/ml, was heat stable and sensitive to trypsin and pepsin. It also had potent antibacterial against Gram-positive and Gram-negative pathogens and a broad spectrum of activity against MRSA (methicillin resistant Staphylococcus aureus) and Clostridium difficile, classified as the bacteria, causing Especially Dangerous Infection, by WHO.
Conclusion: The yeast which is isolated from apple peel of our country is S. boulardii and MW of AMP from it is 930Da.

Keywords: Antimicrobial Peptide, Saccharomyces Boulardii, Probiotics, Yeast, Purification, Antibacterial Activity

How to cite this article: Chun Sil Kang, Song Hui Kim, Mi Gyong Ham, Ryon Hui O, Kwang Hyok Kim. Isolation, Purification and Characterization of Antimicrobial peptide produced by Saccharomyces boulardii №6569. Research & Reviews: A Journal of Microbiology & Virology. 2024; ():-.
How to cite this URL: Chun Sil Kang, Song Hui Kim, Mi Gyong Ham, Ryon Hui O, Kwang Hyok Kim. Isolation, Purification and Characterization of Antimicrobial peptide produced by Saccharomyces boulardii №6569. Research & Reviews: A Journal of Microbiology & Virology. 2024; ():-. Available from: https://journals.stmjournals.com/rrjomv/article=2024/view=144779




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Ahead of Print Subscription Original Research
Volume
Received February 22, 2024
Accepted March 20, 2024
Published May 1, 2024