Five Surfactin Isomers Produced during Cheonggukjang Fermentation by Bacillus   pumilus HY1 and Their Properties

The cyclic lipopeptide produced from strain HY1 was isolated from Korean soybean sauce . The chemical structures of the surfactin isomers were analyzed using matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) and electrospray ionization tandem mass spectromet...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2021-07, Vol.26 (15), p.4478
Main Authors: Hong, Su-Young, Lee, Dong-Hee, Lee, Jin-Hwan, Haque, Md Azizul, Cho, Kye-Man
Format: Article
Language:English
Subjects:
Amino acid sequence
Amino acids
Bacillus pumilus
Bacillus pumilus - metabolism
Bacillus pumilus HY1
Breast cancer
Caco-2 Cells
Calcium
Calcium ions
Cell Proliferation - drug effects
cheonggukjang
cytotoxic effect
Cytotoxicity
Fatty acids
Fermentation
Fermented Foods - microbiology
Glycine max - microbiology
Humans
Ionization
Isoforms
Isomers
Lipopeptides - chemistry
Lipopeptides - isolation & purification
Lipopeptides - pharmacology
Mass spectrometry
Mass spectroscopy
mass spectrum
MCF-7 Cells
Morphology
Peptides
Potassium
Sauces
solid-state fermentation
Soybeans
Spectroscopy
Surfactin
Tumor cell lines
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Summary:The cyclic lipopeptide produced from strain HY1 was isolated from Korean soybean sauce . The chemical structures of the surfactin isomers were analyzed using matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) and electrospray ionization tandem mass spectrometry (ESI-MS/MS). The five potential surfactin isoforms were detected with protonated masses of 994.7, 1008.7, 1022.7, 1036.7, and 1050.7 and different structures in combination with Na , K , and Ca ions. ESI-MS/MS analysis revealed that the isolated surfactin possessed the precise amino acid sequence LLVDLL and hydroxyl fatty acids with 12 to 16 carbons. The surfactin content during c fermentation increased from 0.3 to 51.2 mg/kg over 60 h of fermentation. The mixture of five surfactin isoforms of inhibited the growth of two cancer cell lines. The growth of both MCF-7 and Caco-2 cells was strongly inhibited with 100 μg/μL of surfactin. This study is the first-time report of five surfactin isomers of strain HY1 during Korean soybean sauce fermentation, which has cytotoxic properties.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules26154478