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Antibacterial polyketides from Bacillus amyloliquefaciens associated with edible red seaweed Laurenciae papillosa

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Relation http://eprints.cmfri.org.in/11334/
https://www.ncbi.nlm.nih.gov/pubmed/27719931
 
Title Antibacterial polyketides from Bacillus amyloliquefaciens associated with
edible red seaweed Laurenciae papillosa
 
Creator Chakraborty, Kajal
Thilakan, Bini
Raola, Vamshi Krishna
Joy, Minju
 
Subject Bioactive compound
Seaweed
 
Description Heterotrophic Bacillus amyloliquefaciens associated with edible red seaweed, Laurenciae papillosa was
used to isolate antibacterial polyketide compounds. Antibacterial activity studies integrated with the outcome
obtained by polyketide synthetase (pks) coding genes established that seaweed-affiliated bacterial
flora had a wide-ranging antibacterial activities and potential natural product diversity, which proved
that the bacterium is valuable reservoir of novel bioactive metabolites. Bioactivity-guided isolation
of 3-(octahydro-9-isopropyl-2H-benzo[h]chromen-4-yl)-2-methylpropyl benzoate and methyl 8-(2-
(benzoyloxy)-ethyl)-hexahydro-4-((E)-pent-2-enyl)-2H-chromene-6-carboxylate of polyketide origin, with
activity against human opportunistic food pathogenic microbes, have been isolated from the ethyl acetate
extract of B. amyloliquefaciens. Structure-activity relationship analysis revealed that hydrophobic descriptor
of the polyketide compounds significantly contribute towards its antibacterial activity. Seaweedassociated
microorganisms were shown to represent a potential source of antimicrobial compounds
for food and health benefits. The antibacterial polyketide compounds described in the present study
may find potential applications in the food industry to reduce food-borne pathogens.
 
Publisher Elsevier
 
Date 2017
 
Type Article
PeerReviewed
 
Format text
 
Language en
 
Identifier http://eprints.cmfri.org.in/11334/1/Antibacterial%20polyketides%20from%20Bacillus%20amyloliquefaciens%20associated_Kajal%20Chakraborty_Food%20Chemistry_2017.pdf
Chakraborty, Kajal and Thilakan, Bini and Raola, Vamshi Krishna and Joy, Minju (2017) Antibacterial polyketides from Bacillus amyloliquefaciens associated with edible red seaweed Laurenciae papillosa. Food Chemistry, 218. pp. 427-434.