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Antifungal potential of Lactobacillus bioactive metabolites: synergistic interactions with food preservatives and molecular docking insights

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cris.virtual.author-orcid0000-0002-7496-0325
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cris.virtualsource.author-orcida2287f7b-73f4-4e60-9df6-9b6ddac0d546
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dc.abstract.enThe antifungal activity of bioactive metabolites from Lactobacillus casei EMCC 1093 against mycotoxigenic fungi was investigated. Bacterial extract using ethyl acetate showed activity against nine fungal strains. The highest activity was observed against Fusarium verticillioides (19 mm) and Penicillium verrucosum (18.0 mm). Thin layer chromatography (TLC) bio-autography of Lb. casei extract detected a clear inhibition zone against all tested fungi at bands of Rf 0.19, 0.28, 0.38, and 0.46. The GC-MS extract analysis revealed 18 compounds, where Butylated Hydroxytoluene (BHT), butanoic, benzoic, and lactic acids were the most abundant. The minimal inhibitory concentration (MIC) values for Lactobacillus. casei extract, sodium benzoate, and potassium sorbate were found to range from 0.8 to 2.2, 1.5-3.5, and 2.1-3.1 mg/ mL, respectively. Checkerboard assay showed a synergistic combination between the extract and sodium benzoate against Aspergillus westerdijikia, Fusarium verticillioides, and Fusarium proliferatum, with fractional inhibitory concentration index values ranging from 0.38 to 0.50. The extract combination with potassium sorbate observed synergistic effects against Aspergillus flavus, A. parasiticus, A. westerdijikia and additive effects against A. niger, A. ochraceus, A. carbonarus, F. verticillioides, F. proliferatum, and P. verrucosum. In silico studies provided insights into the molecular interactions and binding affinities between the extract and fungal proteins, highlighting the potential application in food preservation, and molecular dynamic simulations confirmed the inhibitory effect against toxigenic fungi. The study indicated the pioneer prevention and reduction impact of bacterial ethyl acetate extract against mycotoxigenic fungi compared to traditional preservatives to apply in the food production chain.
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliation.instituteKatedra Chemii
dc.contributor.authorEmara, Ahmed M.
dc.contributor.authorMarrez, Diaa A.
dc.contributor.authorRamadan, Asmaa S.
dc.contributor.authorEl-Rashedy, Ahmed A.
dc.contributor.authorBadr, Ahmed Noah
dc.contributor.authorHoppe, Karolina
dc.contributor.authorLi, Hongjun
dc.contributor.authorHe, Zhifei
dc.date.access2025-11-14
dc.date.accessioned2025-11-14T13:51:33Z
dc.date.available2025-11-14T13:51:33Z
dc.date.copyright2025-06-16
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,2
dc.description.number9
dc.description.points70
dc.description.versionfinal_published
dc.description.volume251
dc.identifier.doi10.1007/s00217-025-04807-w
dc.identifier.eissn1438-2385
dc.identifier.issn1438-2377
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5905
dc.identifier.weblinkhttps://link.springer.com/article/10.1007/s00217-025-04807-w#Abs1
dc.languageen
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.pages2761-2777
dc.rightsCC-BY-NC-ND
dc.sciencecloudsend
dc.share.typeOTHER
dc.subject.enLactobacillus casei
dc.subject.enmycotoxigenic fungi
dc.subject.enfood preservatives
dc.subject.ensynergistic effect
dc.subject.enmolecular docking simulation
dc.titleAntifungal potential of Lactobacillus bioactive metabolites: synergistic interactions with food preservatives and molecular docking insights
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue9
oaire.citation.volume251