توصيفگر ها :
بيوسورفكتانت , ليپوپپتيد , سرفكتين , فنجايسين , باسيلوس موجاونسيس , سرطان رودهي بزرگ
چكيده انگليسي :
Colorectal cancer is the third most common cancer and the second highest cause of cancer-related deaths worldwide. Considering the high cost of medications, low adherence to prescribed treatments by some individuals, and the difficulty in changing dietary habits, the utilization of food products with therapeutic and preventive potential, derived from natural sources, could be highly effective in promoting public health. In previous studies, Bacillus mojavensis HF has been identified as a microorganism capable of producing surfactin, kurstakin, and fengycin lipopeptides, which are molecules exhibiting unique functional properties. This study investigates the potential of lipopeptides produced by this bacterium for the development of a milk powder with anti-cancer properties. In the first phase of this research, antimicrobial and biosurfactant tests were set up as experiments to assess the functionality of these lipopeptides. The second phase involved selecting a suitable milk sample for the milk powder. For this purpose, homogenized and non-homogenized milk samples with varying fat percentages (0%, 1.2%, and 3%) were evaluated to determine which milk matrix best preserved the lipopeptides' activity and functional characteristics. Following the analysis of the lipopeptides' functional properties, skim milk was selected as the best choice. Spray-dried milk powder enriched with varying concentrations of lipopeptides (0%, 0.13%, and 1%) was then prepared using skim milk. The effects of this lipopeptide fortification on the physicochemical properties of the milk powder (bulk and tapped density, particle size and distribution, powder appearance, color, antioxidant capacity, moisture content, acidity, pH, and protein content), powder reconstitution properties (solubility, wettability, and dispersibility), and cytotoxicity against colorectal cancer cells were subsequently investigated. This study investigated the effects of incorporating lipopeptides into milk powder on its physicochemical properties and potential anticancer activity. The addition of 0.13% lipopeptides did not significantly alter the physicochemical properties of the lipopeptide-enriched milk powder. However, fortification with 1% lipopeptides resulted in several changes. The observed reductions were as follows: solubility decreased by 5.78%, dispersibility by 18.82%, cohesiveness by 4.3%, particle size distribution by 81.5%, and pH by 0.9%. In contrast, the following parameters showed an increase: wettability at 5.89%, bulk density at 9%, tapped density at 5.78%, flowability at 2.75%, particle size at 6.6%, acidity at 18.18%, and antioxidant capacity at 9.22%. After fortification, the color parameters a* and b* increased whereas L* decreased. Notably, lipopeptide fortification did not affect the lactose form (amorphous in both control and enriched samples) or the microscopic appearance of the powder particles (both shriveled). Furthermore, both the lipopeptides and the fortified milk powder with 1% lipopeptides demonstrated significant cytotoxicity against HT-29 colon cancer cells, with IC50 values of 0.14 and 0.43 mg/mL, respectively. This study represents the first report on the formulation of a milk powder fortified with surfactin, fengycin, and kurstakin lipopeptides, potentially serving as a valuable nutritional intervention for patients with colorectal cancer.
