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Research and Reviews: A Journal of Microbiology and Virology Original Research

Isolation, Purification and Characterization of Antimicrobial peptide produced by Saccharomyces boulardii №6569

  1. Chun Sil Kang Department of Applied Microbiology, Pyongyang University of Medical Sciences, Pyongyang
  2. Song Hui Kim Department of Applied Microbiology, Pyongyang University of Medical Sciences, Pyongyang
  3. Mi Gyong Ham Department of Applied Microbiology, Pyongyang University of Medical Sciences, Pyongyang
  4. Ryon Hui O Pediatrics Department, Pyongyang University of Medical Sciences, Pyongyang
  5. Kwang Hyok Kim The genome Biosafety institute, Biological Engineering Branch Institute, Aacademy of State Science, Pyongyang

Abstract

Object: To identify microorganisms that are newly isolated biologically and microbiologically and determine their characteristics by purifying AMP produced by yeast.

Methods: We measured the antibacterial activity of AMP using microliquid dilution and turbidity methods and purified them using membrane filtration and gel filtration methods. The molecular weight of AMP produced by Saccharomyces boulardii was measured using Acquity UPLC SQD-2 and MS.

Results: We confirmed that yeast-№18, identified biologically and molecularly, isolated from apple peel, which was grown in our country, was S. boulardii. After ultrafiltered S. boulardii (Sb) culture, the total antibacterial activity of antimicrobial peptide (AMP) was 12825 AU, and the yield was 95.7%. It was then filtered with DEAE-Sephadex A25, CM-Sepharose, and Sephadex-G15, with a total antibacterial activity of 1192AU and a yield of 8.9%. The molecular weight (MW) of AMP was 600–930 Da in the Acquity UPLC SQD-2 analysis. This AMP had no hemolytic activity at 1.56~50 µg/ml and was heat stable and sensitive to trypsin and pepsin. It also has potent antibacterial activity against Gram-positive and Gram-negative pathogens and a broad spectrum of activity against methicillin-resistant Staphylococcus aureus) and Clostridioides difficile, classified as bacteria that cause especially dangerous infections by the WHO.

Conclusion: The yeast that is isolated from apple peel of our country is S. boulardii and MW of AMP from it is 930 Da.

Keywords

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