Antibiotic resistance is a significant health issue in the world. These bacteria, which mutate and adapt to antibiotics and make inadequate therapy. These bacteria are classified as Multi-drug Resistant Organisms (MDRO), by which the organisms are no longer vulnerable at least to one type of antibiotic. Extended Spectrum Beta Lactamase (ESBL) Escherichia coli and Methicillin Resistant Staphylococcus aureus (MRSA) are the most prevalent MDROs in Asia.
Research regarding potential antibacterial alternatives has shifted from synthetic to herbal products. Herbal products have a complex activities and low side effects. The antibacterial activity of herbal products have been linked to the presence of bioactive compound. Yellow passion fruit (Passiflora edulis forma flavicarpa Sims.) is one of the herbal products that has numerous biological activities, including antioxidant, analgesic, and anti-inflammatory properties, antihypertensive, hepatoprotective, lung protective, anti-hyperlipidemic, antidiabetic, and antidepressant effects.
Moreover, this fruit also has a high nutritional value, including vitamins A, B2, and C, as well as non-nutritive phytochemicals, carotenoids, and polyphenols. It is also high in minerals such as K, P, Ca, Fe, Na, Mg, S, Cl, and protein. Previous research has shown that yellow passion fruit pulp can suppress the growth of Vibrio cholera, Pseudomonas aeroginosa, Escherichia coli, Bacillus subtilis, Salmonella typhi, Staphylococcus aureus, and Streptococcus pyrogens. Meanwhile, cell-free fermentation supernatant (CFFS) of yellow passion fruit shows good inhibitory strength against Escherichia coli and Staphylococcus aureus, as well as the ability to inhibit MDRO such as ESBL Escherichia coli and MRSA.
Fermentation is known as a natural process that can increase the nutritional profile of passion fruit and antimicrobial activity by promoting the growth of good bacteria. The CFFS of passion fruit is a perfect vehicle for probiotic cultures because it provides the necessary nutrients and environment for bacteria to grow. The CFFS of passion fruit has modest inhibitory activity against ESBL Escherichia coli and MRSA. Apart from the organic compounds contained in the fruit, it also contains bacteriocin, which synergizes to increase antibacterial activity. Bacteriocin is a bactericidal probiotic toxin that attacks bacterial target membranes and causes intracellular chemical leakage. Probiotics from the Lactobacillus group, such as Lactobacillus reuteri, are typically found in fermented passion fruit.
To make probiotics effective for humans, the number of living microorganisms should be more significant than 6 log CFU/g or provide a daily dose of 106-109 CFU/ml living bacteria. The most serious concern is probiotic cell death caused by the environment factors. Hence, a safe production method for bacterial viability is required. In food biotechnology, microencapsulation (microsphere) can also be used to enclose microorganisms by isolating them from the external environment with a hydrocolloid covering, allowing the cells to be released at the appropriate time in the gut compartment. Their advantages include preventing interfacial inactivation, stimulating secondary metabolite generation and excretion, and ensuring ongoing usage. The physical-chemical features of the capsules influence the viability of encapsulated cells, including the type and concentration of the coating material, particle size, initial cell counts, and bacterial strains.
Lactobacillus plantarum in alginate-gelatin encapsulation is also known to have good antibacterial activity during storage, and simulated GIT conditions. Alginate polymer is one of the suitable polymer hydrocolloids for probiotic microsphere. These polymers are utilized to preserve active molecules and probiotics because they are able to protect the substance in acidic conditions and release it in alkaline conditions. Alginate will cross-link with Ca2+ ions and form a strong egg box structure. However, these polymers may risk of particle leakage because of the porous structure. Coating the microsphere with gelatin can reduce their exposure to oxygen during storage and improve their stability at low pH. By adding gelatin to the alginate polymer, it forms a more rigid microsphere with a smoother surface. Gelatin combined with maltodextrin has also been shown to improve cellular viability and phenolic component retention over the maltodextrin alone.
The novelty of this research is the application of microsphere in cell free fermentation supernatant of passion fruit using a combination of alginate-gelatin polymers to maintain viability and increase its antibacterial effectiveness. Evaluation of CFFS microspheres was carried out including physical properties and antibacterial activities against ESBL Escherichia coli and MRSA.
In conclusion, the potential mechanisms of cell free fermentation supernatant of yellow passion fruit’s microsphere impede the growth and proliferation of MDROs like MRSA and ESBL Escherichia coli, emphasizing their potential as potent antibacterial agents. CFFS microspheres from yellow fruit using alginate and gelatin polymers gave good evaluation results on physical characterization and antibacterial activity against MRSA and ESBL Escherichia coli.
Author: Prof Esti Hendradi dra MSi Apt PhD
Link: https://www.tjnpr.org/index.php/home/article/view/5832
