The cyclic lipopeptide produced from strain HY1 was isolated from Korean soybean sauce . The chemical structures of the surfactin isomers were analyzed using matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) and electrospray ionization tandem mass spectrometry (ESI-MS/MS). The five potential surfactin isoforms were detected with protonated masses of 994.7, 1008.7, 1022.7, 1036.7, and 1050.7 and different structures in combination with Na, K, and Ca ions. ESI-MS/MS analysis revealed that the isolated surfactin possessed the precise amino acid sequence LLVDLL and hydroxyl fatty acids with 12 to 16 carbons. The surfactin content during c fermentation increased from 0.3 to 51.2 mg/kg over 60 h of fermentation. The mixture of five surfactin isoforms of inhibited the growth of two cancer cell lines. The growth of both MCF-7 and Caco-2 cells was strongly inhibited with 100 μg/μL of surfactin. This study is the first-time report of five surfactin isomers of strain HY1 during Korean soybean sauce fermentation, which has cytotoxic properties.
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| http://dx.doi.org/10.3390/molecules26154478 | DOI Listing |
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Department of Food Science, Gyeongsang National University, Jinju 52725, Korea.
The cyclic lipopeptide produced from strain HY1 was isolated from Korean soybean sauce . The chemical structures of the surfactin isomers were analyzed using matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) and electrospray ionization tandem mass spectrometry (ESI-MS/MS). The five potential surfactin isoforms were detected with protonated masses of 994.
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