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LACTOBACILLUS
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INTRODUCTION
Enzymes are proteins that have catalytic functions indispensable to maintenance and activity of
life. All chemical reactions occurring in a living organism are dependent on the catalytic actions
of enzymes, and this is why enzymes are called Biotransformation. At present, there are about
4,000 kinds of enzymes whose actions are well known. Enzymes function are highly selective
catalysis in such a way that they selectively catalyze specific reactions (reaction specificity) and
Lipase is an enzyme that catalyzes the hydrolysis of fats (lipids). Lipase is produced by the
pancreas, liver, intestine, tongue, stomach, and many other cells. In particular, Candida albicans
has a large number of different lipases, possibly reflecting broad lipolitic activity, which may
contribute to the persistence and virulence of C. albicans in human tissue. (Tan et al., 2003).
Lipase can hydrolyze ester bond of long chain fatty acid which is mainly component of oil. The
sources of lipase enzyme are generally found in nature such as plants, animals, yeast, fungi and
bacteria, for example, Candida rugose, Fusarium oxysporum f. sp. Lin,Candida Antarctica,
lipases are important enzymes applications in various industries, because of friendly for
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environment, non-toxic and no harmful residues. For instant, there are widely uses in dairy
industry and pharmaceutical industry, detergent and surfactant, taste or flavor industry,
Lactobacillaceae, Lactobacillus is a type of bacteria. These are "friendly" bacteria that normally
live in our digestive, urinary, and genital systems without causing disease. Lactobacillus is also
in some fermented foods like yogurt and in dietary supplements. Various species of
Lactobacillus are used commercially during the production of sour milks, cheeses, and yogurt,
and they have an important role in the manufacture of fermented vegetables (pickles and
sauerkraut), beverages (wine and juices), sourdough breads, and some sausages. (Boekema et al
2007).
Lactobacillus is used for treating and preventing diarrhea, including infectious types such as
rotavirus diarrhea in children and traveler’s diarrhea. It is also used to prevent and treat diarrhea
In the last decades, the interest in microbial lipase production has increased, because of its large
potential in industrial applications as additives for foods (flavour modification), fine chemicals
(synthesis of esters), waste water treatment (decomposition and removal of oil substances),
cosmetics (removal of lipids), pharmaceuticals (digestion of oil and fats in foods), leather
(removal of lipids from animal skins) and medicine. (Ramani et al., 2010).
Lipases are employed in situ and sometimes together with other enzymes, during the elaboration
of bread, cheese, and other foods to improve their shelf-life and their rheological properties, or to
produce aromas. Moreover, they are used ex situ to produce flavors, and to modify the structure
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or composition of acylglycerols by inter- or trans esterification, in order to obtain acylglycerols
with an increased nutritional value, or suitable for parenteral feeding ( Nadia et al., 2010).
Lipase are used in pharmaceutical and agrochemical industries for the modification or synthesis
Problem Statement
Lipases are hydrolytic enzymes which have many industrial and environmental applications. For
employing the lipase for specific application its basic characteristics should be well
different parameters is necessary. This has fueled high demand for lipase enzyme in the world
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market, due to this reason, this project is aiming at putting lactobacillus as cheaper raw material
for the production of lipase enzyme since lactobacillus is largely found in milk which can easily
be accessed and maintained during the production of lipase enzyme. Approach: In the present
study isolation, characterisation and partial purification of lipase produced by the lactobacillus
Main Objective
Specific Objectives
To obtain the optimum activity by using temperature, pH, V max, Km, activators, and inhibitors
What are the factors that cause inefficiencies of the activity of lipase enzyme?
How effective and efficient the methods in improving the activity of lipase enzyme?
Scope
This research aims at looking at the conditions affecting the production of lipase enzyme
from lactobacillus, method and materials used in the production of lipase enzyme, factors
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affecting the activity of lipase enzyme, optimum temperature and PH for the activity of lipase
Geographical Scope
This research was carried out from biology laboratory Kyambogo University
Content Scope
The researcher conducted his research on production and characterisation of lipases enzyme from
lactobacillus
Time Scope
The researcher commenced his research in the month of August, 2018 and lasted for a period of
ten months. The research work was therefore expected to end in the month of May, 2019.
Justification
I believe that this project will provide an alternative source for lipase production using
lactobacillus. The milk curd sample contain sufficient quantities of lactobacillus capable of
fermenting sugars into lactic acid, this warrant lactobacillus to used as lipase feedstock. In this
Significance
This research project is intended to be of considerable interest to policy makers as far as enzyme
issues in Uganda are concerned as it put forward a new way which can be put in place to enhance
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If one is to produce lipases from the lactobacillus they have to be certain of the conditions of
production that’s why the optimum temperature, pH substrate concetration was also important
This chapter basically gives information on the writings of other authors as well as what the
hydrolysis and synthesis of ester formed glycerol and long chain fatty acids s. It occurs in plants,
animals and microbes. Lipases from microbes are find use in diverse range of industries like
detergents, pharmaceuticals, beverages, dairy etc, which make them commercially important2.
Lipase also finds use in health foods, chemicals and pharmaceuticals for transesterification and
have used lipases in the synthesis of optically pure drugs and agrochemicals that are more
effective and produce fewer side effects compared with their race mates.
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The enantioselective and regioselective nature of lipases have been utilized for the resolution of
chiral drugs, fat modification, synthesis of cocoa butter substituents, biofuels, and for synthesis
of personal care products and flavour enhancers. Current applications include flavour
and lipolysis of butterfat, and cream. The free fatty acids take part in simple chemical reactions
where they initiate the synthesis of other flavour ingredients such as aceto-acetate, ß-keto acids,
methyl ketones, flavour esters, and lactones Thus, lipases are today the enzymes of choice for
and Biochemists.
Research has been carried out on plant lipases , animal lipases, and microbial lipases, particularly
bacterial and fungal. Although pancreatic lipases have been traditionally used for various
purposes, it is now well established that microbial lipases are preferred for commercial
applications due to their multifold properties, easy extraction procedures, and unlimited supply10.
This research work will open the doors for the low cost industrial production of lipase.
Babu Joseph, et al., studied on the lipases are a class of enzymes, which catalyze the hydrolysis
of long chain triglycerides and constitute the most important group of biocatalysts for
biotechnological applications. Cold active lipases have lately attracted attention as a result of
their increasing use in the organic synthesis of chiral intermediates. Due to their low optimum
temperature and high activity at very low temperatures, which are favourable properties for the
production of relatively frail compounds. Cold active lipases are today the enzymes of choice for
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pharmacists, biochemical and process engineers, biotechnologists, microbiologists and
biochemists. The present review describes various industrial applications of cold active microbial
lipases in the medical and pharmaceuticals, fine chemical synthesis, food Industry, domestic and
environmental applications
Akram Kashmiri, et al., worked on new strain of lipolytic Trichoderma viride was isolated from
the soil on a selective medium that contained olive oil as the only source of carbon and energy.
The isolated strain was cultivated for lipase production in shake flasks at 30±10C and the
fermentation pattern was studied. The maximum extracellular lipase activity of 7.3 U/ml and the
maximum intracellular activity of 320 U/g mycelium were noted after 48 h. Although maximum
fungal biomass was present at 13.6 g/l at 60 h but highest specific growth rate was observed
between 6 and 18 h. The extracellular lipase present in the broth was purified 134-folds with an
overall yield of 46% through purification procedure of ammonium sulphate precipitation, ion
exchange and gel permeation chromatography. The Km value of the purified enzyme for triolein
Pratyoosh shukla, et al., worked on the lipases of the Rhizopus species family are important and
versatile enzymes that are mainly used in fat and oil modification due to their strong region
specificity. In the present study 20 samples were collected randomly from different ecological
niche of Ranchi, Jharkhand, India during July 2005 to March 2006 and were primarily screened
by sprinkling method and serial dilutions techniques for isolation of lipase producing indigenous
species of fungi from Jharkhand. Out of these fungi Aspergillus niger KG-2, Rhizopus oryzae
KG-5, Rhizopus oryzae KG-10 were found to be the excellent producers of lipase. Due to
amazingly high yields of lipase from Rhizopus oryzae KG-5 it was further selected for further
physicochemical studies. It was found that Rhizopus oryzae KG-5 has maximum activity of
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48.66 I.U. and was further found as the prominent producer of lipase in liquid media (modified
lipase production media). Various physicochemical parameters such as pH, temperature, effect of
were screened from two types of waste water. The bacterial isolates were KLB1, KLB2, KLB3
and showed highest lispase activity was KLB1 which later was identified as Pseudomonas sp.
Lipase of Pseudomonas sp. KLB1 was found to be an inducible enzyme with palmolein. The
model for lipase production was growth associate pattern. As regards to the physicochemical
properties, the Pseudomonas sp. KLB1 lipase had maximal activity at 50°C and pH 9. For its
stability, even though this enzyme showed the maximal stability at pH 7.0 and 37°C, its stability
was increased when incubated at pH 8.0-10 and 37, 50, 60, and 70°C. The residue activity was
76% and 76.23% at pH 10, 70°C and pH 9, 37°C. However, the lipase showed two pH stability
ranges that possible indicated two types of lipases were formed in Pseudomonas sp. KLB1. The
lipase was activated by Ca2+, K2+, and Na2+, (NH4)2S2O3 and ascorbic acid but inhibited by Zn2+,
Mn2+, Co2+, KI and EDTA. The enzyme is also more specific on the medium and long chain
triacylglycerol of vegetable oil than of animal fat. The Km and Vmax of tributyrin hydrolysis
were 110.9 m, and 2.45 m s-1, respectively whereas these kinetic parameters from palmplein
Christen, et al., Selected Rhizopus delertiar and grown in a submerged culture and produced a
lipase at 14 U/ml. It was compared with solid state fermentation with a polymeric resin
(Arribedile). Lipase was produced and simultaneously adsorbed on the support: 96 U/g initial
dry matter were obtained when dextrin was used as the carbon source against only 68 and 58 U/g
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Valeria, et al., Isolated a wild fungal strain from soybean oil and identified as Penicillium
aurantiogriseum initially presented a volumetric lipase activity of 0.4 U/ml in submerged culture
in a medium containing 0.5 % yeast extract and 1% olive oil. Studies were undertaken to
improve lipase production. The effect of nitrogen source was studied by adding casein peptone,
meat peptone, yeast extract or ammonium sulfate to a medium containing potassium nitrate and
other mineral salts. The best yield, of 13 U/ml after 72 h, was obtained with the medium
supplemented with ammonium sulfate. With the ammonium sulfate concentration increased to
double the C/N ratio from 2.5 to 5, a lipolytic activity of 18 U/ml was obtained. Olive, corn, soya
and sunflower oils were tested as carbon sources in this medium, with olive oil at 1 % giving a
lipolytic activity of 25 U/ml after 48 h, the highest yield obtained in this study. Enzyme
production was best at 29 °C, within a range tested from 26 to 32 °C. These results are promising
because this strain produces lipase in an inexpensive inorganic medium and we succeeded in
increasing the lipolytic activity 62-fold over the initial values obtained with the non-optimized
medium.
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METHODOLOGY
The raw material to be used for the production of lipase is curd sample, from local area of Banda
(Kampala). The sample will be collected in a sterile stainless steel container, brought to the
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The Lactobacillus is to be isolated by serial dilution plate agar method from curd sample. Weigh
1g of the curd sample and inoculate in 9ml sterile distilled water (10-1) and make the dilution up
to 10-5. Mix the sample in vortex shaker and transfer 1ml to second dilution and 1ml whto sterile
Petri plates. Pour the sterile nutrient agar media, swirl in clockwise and anti-clockwise direction.
Solidify the plates and incubated at 37Oc for 24-48 hrs. After incubation observe for the growth
Screening of Lactobacillus
The isolated strains will be screened for the production of lipase enzyme. Prepare 250 ml of
Lactobacillus selective agar base media in a conical flask. Sterilize at 15 psi for 15minutes. Cool
the media and pour into sterilized Petri plates. Keep the plates for solidification and then streak
the isolated strains. Incubate the plates at 37°C for 24 hours. After incubation observe the plates
Maintenance of culture
The isolated bacterial culture of Lactobacillus is maintained on nutrient agar media (NAM)
slants and stored at 4° C in refrigerator. Development of the inoculums and production of lipase from
Lactobacillus in selective media (Lactobacillus selective broth). For the development of inoculum 1ml
culture of Lactobacillus is to be transferred from stock to 100 ml sterile nutrient broth and
Lactobacillus selective broth. For the production of lipase take 100ml of nutrient broth and
Lactobacillus selective broth in a 250 ml conical flask. Sterilize the media at 15 p.s.i for 15
minutes, cool and add 1% inoculum (A410= 0.5) of Lactobacillus. Incubate the flask at 37 °C at
150rpm for 72hrs and the lipase production is checked for every 24 hours.
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Development of the inoculum and production of lipase from Lactobacillus in selective media
For the development of inoculum 1 ml culture of Lactobacillus is transferred from stock to 100
ml sterile nutrient broth and Lactobacillus selective broth. For the production of lipase take
100ml of nutrient broth and Lactobacillus selective broth in a 250 ml conical flask. Sterilize the
media at 15 p.s.i for 15 minutes, cool and add 1% inoculum (A410= 0.5) of Lactobacillus.
Incubat the flask at 37 °C at 150rpm for 72hrs and check the lipase production for every 24
hours.
Lipase activity will be assayed in the LBS broth by using p-nitro phenol as a standard curve. The
LBS broth will be centrifuged at 10,000rpm for 10 min and collects the supernatant. To the
supernatant, lipase activity will be carried out by using 0.05 M Tris-HCl buffer, pH 8.5. To 2.9
ml of Tris-HCl buffer (0.05 M, pH 8.5), added 60 μl of the substrate (p-NPP, 9 mM). Incubate
the reaction mixture at 55OC in a water bath for 10 min in order to remove the turbidity and 40 μl
of enzyme will be added thereafter. The reaction mixture is again incubated at 55O C in water
bath for 10 min. The reaction is stopped by chilling at -40O C. A standard curve of p-Nitro
phenol is plotted at the selected concentrations (100-1000 μg/mL) of Absorbance 410nm of test
sample.one unit (U) of lipase activity is defined as amount of enzyme required to release one
micromole of p-NPP from the substrate (p-NPP) per minute by one mL of the enzyme
preparation.
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