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Advisor(s)
Abstract(s)
Aims: The influence of two culture media and three different concentrations of sulphate in the medium on the
growth of two strains of Porphyridium cruentum and on the production, composition and viscoelastic characteristics,
and antimicrobial properties of the sulphated exopolysaccharide (EPS) were studied.
Mainmethods: A Bohlin C50 rheometerwas used to evaluate the viscosity and elasticity of the EPS solutions. HSV
virus, types 1 and 2, Vaccinia virus and Vesicular stomatitis virus were used along with two Gram-negative
(Escherichia coli and Salmonella enteritidis) and one Gram-positive (Staphylococcus aureus) bacteria, for testing
the antimicrobial activity of EPS.
Key-findings: The growth ofmicroalgae was higher in NTIP medium and the production of EPS was enhanced by
sulphate 21 mM. The protein content of the EPS was enhanced by the addition of sulphate 52mMand 104mM;
this concentration also induced an increase in sulphate content of the EPS. However, neither the contents of EPS
in carbohydrates and uronic acidswere affected by the culturemediumsupplementation in sulphate. In general,
the EPS from the Spanish strain presented a higher antiviral activity than the EPS from the Israeli strain. All EPS
extracts revealed a strong activity against V. stomatitis virus, higher than the activity of all chemical compounds
tested. The EPS from the Israeli strain also presented antibacterial activity against S. enteritidis.
Significance: Enrichment of the culture mediumwith sulphate improved protein and sulphate content of EPS. EPS
extracts presented a relevant activity against V. stomatitis virus and S. enteritidis bacterium.
Description
Keywords
Red microalga Porphyridium cruentum Sulphated exopolysaccharide Culture media modifications Antiviral activity Antibacterial activity
Citation
RAPOSO, Maria Filomena de Jesus; MORAIS, A.M.M.B.; MORAIS, R.M.S.C. - Influence of sulphate on the composition and antibacterial and antiviral properties of the exopolysaccharide from Porphyridium cruentum. Life Sciences. ISSN 0024-3205. Vol. 101, n.º 1-2 (2014), p. 56–63
Publisher
Elsevier