A Novel Antibacterial Peptide from Whey-Based Fermented Product of Lactobacillus Ingluviei: Valorization of Whey Waste

Abstract

A vast amount of unutilized whey of cheese industry is valorized through bacterial fermentation and generates potent peptide against multidrug resistance bacteria. An antimicrobial peptide of 4892.26 Da was produced by a Lactobacillus ingluviei ADK10 (GenBank- JQ395039) fermentation of whey. The effectiveness of this peptide against hospital isolate multidrug resistant Vibrio cholerae was investigated; the MIC and MBC (LD50) values were 35 and 70μg/ml respectively. Further, safety measurements like Hemolytic assay and In vitro cytotoxicity assay was performed. Tested peptide displayed a very negligible membrane-damaging of red blood cells and no structural changes were found in live Human colon adenocarcinoma grade II cell. In Scanning electron microscopy, it was proved that the peptide specificity was targeted towards the bacterial cell wall damage and aggregate bacterial cell together. Hence, this reported whey fermented peptide can be placed as an effective therapeutic agent for Vibrio cholerae infections and become a process for utilization of waste whey.