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Glycolipid biosurfactants in food industry: their biological activity on the gut microbiome and against (food) pathogens

Martijn Castelein (UGent) , Melike Pala (UGent) , Lisa Miclotte (UGent) , Camille Dewaele, Sophie Roelants (UGent) , Christian Stevens (UGent) and Wim Soetaert (UGent)
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Abstract
Glycolipid biosurfactants (sophorolipids and sophorosides) and their chemical derivatives are sustainable and environmentally friendly alternatives to petroleum derived or oleochemical surfactants. To meet the requirements regarding compound variability, InBio.be invested significant efforts to develop a battery of new S. bombicola strains producing new-to-nature glycolipid biosurfactants. As currently more of these novel compounds are produced on a larger scale, time has come to map their properties and associated application potential. The food industry is one of those sectors in which surfactants play an important role. Also here, alternatives to traditional additives are warmly welcomed. In this paper, a dilution based in vitro antimicrobial assay showed that inhibition of food spoiling and pathogenic microorganisms, such as E. coli, P. aeruginosa, B. subtilis, S. aureus and L. monocytogenes was possible for both fermentatively produced and chemically derived glycolipids. While fermentatively produced surfactant proved to work in a selective and bacteriostatic way, chemically derived glycolipids showed more broad-spectrum and bactericidal activity. Antimicrobial activity was positively affected by the hydrophobicity of the compounds, with optimal inhibition effects seen for compounds containing a relatively short lipophilic hydrocarbon chain (i.e. C12:0, C14:0, C16:0). Finally, a preliminary antimicrobial assay, supported by flow cytometric data, and a volatile fatty acid study (VFA GC) was executed to map the effects of wild type glycolipids on the gut microbiome.
Keywords
Glycolipids, Microbial biosurfactants, Food, Antimicrobial, Gut, Pathogens, Screening, Yeast, Starmerella bombicola

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MLA
Castelein, Martijn, et al. “Glycolipid Biosurfactants in Food Industry: Their Biological Activity on the Gut Microbiome and against (Food) Pathogens.” Biosurfactants, International Conference, Abstracts, 2022.
APA
Castelein, M., Pala, M., Miclotte, L., Dewaele, C., Roelants, S., Stevens, C., & Soetaert, W. (2022). Glycolipid biosurfactants in food industry: their biological activity on the gut microbiome and against (food) pathogens. Biosurfactants, International Conference, Abstracts. Presented at the Biosurfactants 2022, Stuttgart, Germany.
Chicago author-date
Castelein, Martijn, Melike Pala, Lisa Miclotte, Camille Dewaele, Sophie Roelants, Christian Stevens, and Wim Soetaert. 2022. “Glycolipid Biosurfactants in Food Industry: Their Biological Activity on the Gut Microbiome and against (Food) Pathogens.” In Biosurfactants, International Conference, Abstracts.
Chicago author-date (all authors)
Castelein, Martijn, Melike Pala, Lisa Miclotte, Camille Dewaele, Sophie Roelants, Christian Stevens, and Wim Soetaert. 2022. “Glycolipid Biosurfactants in Food Industry: Their Biological Activity on the Gut Microbiome and against (Food) Pathogens.” In Biosurfactants, International Conference, Abstracts.
Vancouver
1.
Castelein M, Pala M, Miclotte L, Dewaele C, Roelants S, Stevens C, et al. Glycolipid biosurfactants in food industry: their biological activity on the gut microbiome and against (food) pathogens. In: Biosurfactants, International Conference, Abstracts. 2022.
IEEE
[1]
M. Castelein et al., “Glycolipid biosurfactants in food industry: their biological activity on the gut microbiome and against (food) pathogens,” in Biosurfactants, International Conference, Abstracts, Stuttgart, Germany, 2022.
@inproceedings{8768587,
  abstract     = {{Glycolipid biosurfactants (sophorolipids and sophorosides) and their chemical derivatives are sustainable and environmentally friendly alternatives to petroleum derived or oleochemical surfactants. To meet the requirements regarding compound variability, InBio.be invested significant efforts to develop a battery of new S. bombicola strains producing new-to-nature glycolipid biosurfactants. As currently more of these novel compounds are produced on a larger scale, time has come to map their properties and associated application potential. The food industry is one of those sectors in which surfactants play an important role. Also here, alternatives to traditional additives are warmly welcomed.

In this paper, a dilution based in vitro antimicrobial assay showed that inhibition of food spoiling and pathogenic microorganisms, such as E. coli, P. aeruginosa, B. subtilis, S. aureus and L. monocytogenes was possible for both fermentatively produced and chemically derived glycolipids. While fermentatively produced surfactant proved to work in a selective and bacteriostatic way, chemically derived glycolipids showed more broad-spectrum and bactericidal activity. Antimicrobial activity was positively affected by the hydrophobicity of the compounds, with optimal inhibition effects seen for compounds containing a relatively short lipophilic hydrocarbon chain (i.e. C12:0, C14:0, C16:0). Finally, a preliminary antimicrobial assay, supported by flow cytometric data, and a volatile fatty acid study (VFA GC) was executed to map the effects of wild type glycolipids on the gut microbiome.}},
  author       = {{Castelein, Martijn and Pala, Melike and Miclotte, Lisa and Dewaele, Camille and Roelants, Sophie and Stevens, Christian and Soetaert, Wim}},
  booktitle    = {{Biosurfactants, International Conference, Abstracts}},
  keywords     = {{Glycolipids,Microbial biosurfactants,Food,Antimicrobial,Gut,Pathogens,Screening,Yeast,Starmerella bombicola}},
  language     = {{eng}},
  location     = {{Stuttgart, Germany}},
  title        = {{Glycolipid biosurfactants in food industry: their biological activity on the gut microbiome and against (food) pathogens}},
  year         = {{2022}},
}