Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi

• Published in: Food microbiology Vol. 41; pp. 19 - 26
• Main Authors: Ryu, Eun Hye, Yang, Eun Ju, Woo, Eun Rhan, Chang, Hae Choon
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.08.2014; Elsevier
• Subjects: 3-Hydroxy fatty acids; 5-Oxododecanoic acid; Antifungal activity; Antifungal Agents - chemistry; Antifungal Agents - isolation & purification; Antifungal Agents - metabolism; Antifungal Agents - pharmacology; Biological and medical sciences; Brassica - microbiology; Fermentation; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; Kimchi; Lactobacillus plantarum; Lactobacillus plantarum - chemistry; Lactobacillus plantarum - isolation & purification; Lactobacillus plantarum - metabolism; Molecular Structure; Oryza - microbiology; Wine - analysis; Wine - microbiology; Yeasts - drug effects; Yeasts - metabolism; Antifungal activity; 5-Oxododecanoic acid; Lactobacillus plantarum; Kimchi; 3-Hydroxy fatty acids; Lactic acid bacteria; Purification; Lipids; Fatty acids; Characterization; Antifungal agent; Bacteria; Lactobacillaceae
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/j.fm.2014.01.011

Strain HD1 with antifungal activity was isolated from kimchi and identified as Lactobacillus plantarum. Antifungal compounds from Lb. plantarum HD1 were active against food- and feed-borne filamentous fungi and yeasts in a spot-on-the-lawn assay. Antifungal activity of Lb. plantarum HD1 was stronger against filamentous fungi than yeast. Antifungal compounds were purified using solid phase extraction (SPE) and recycling preparative-HPLC. Structures of the antifungal compounds were elucidated by electrospray ionization-mass spectrometry and nuclear magnetic resonance. Active compounds from Lb. plantarum HD1 were identified as 5-oxododecanoic acid (MW 214), 3-hydroxy decanoic acid (MW 188), and 3-hydroxy-5-dodecenoic acid (MW 214). To investigate the potential application of these antifungal compounds for reduction of fungal spoilage in foods, Korean draft rice wine was used as a food model. White film-forming yeasts were observed in control draft rice wine after 11 days of incubation. However, film-forming yeasts were not observed in draft rice wine treated with SPE-prepared culture supernatant of Lb. plantarum HD1 (equivalent to 2.5% addition of culture supernatant) until 27 days of incubation. The addition of antifungal compounds to Korean draft rice wine extended shelf-life up to 27 days at 10 °C without any sterilization process. Therefore, the antifungal activity of Lb. plantarum HD1 may lead to the development of powerful biopreservative systems capable of preventing food- and feed-borne fungal spoilage. •Lactobacillus plantarum HD1 with anti-fungal activity was isolated from kimchi.•5-Oxododecanoic acid, 3-OH-decanoic acid, 3-OH-5-dodecenoic acid: active compounds.•The active compounds extended the shelf-life of Korean draft rice wine.•Lb. plantarum HD1 may lead to development of powerful biopreservative systems.