A novel finding that Streptomyces clavuligerus can produce the antibiotic clavulanic acid using olive oil as a sole carbon source

Aims: This study aims to establish whether commercially available food oils can be used by Streptomyces clavuligerus as sole carbon sources for growth and clavulanic acid production. Methods and results: Batch cultures in bioreactors showed that Strep. clavuligerus growth and clavulanic acid yields in a P‐limited medium containing 0.6% (v/v) olive oil were respectively 2.5‐ and 2.6‐fold higher than in a glycerol‐containing medium used as control. Glycerol‐ and olive oil‐grown cells present different macromolecular composition, particularly lipid and protein content. Conclusions: Streptomyces clavuligerus uses olive oil as the sole carbon and energy source for growth and clavulanic acid production. Yields and production rates in olive oil are comparable to those reported for oil‐containing complex media. Differences in yields and in the macromolecular composition indicate that different metabolic pathways convert substrate into product. Significance and impact of the study: This is the first report of oils being used as the sole carbon source by Strep. clavuligerus. Apart from economic benefits, interesting questions are raised about Strep. clavuligerus physiology. Defined culture media allow physiological studies to be performed in the absence of interference by other compounds. Understanding how Strep. clavuligerus catabolises oils may have an economic impact in clavulanic acid production.     

Isolation of Enterobacteria able to degrade simple aromatic compounds from the wastewater from olive oil extraction

Summary Enterobacteria growing on wastewater from olive oil extraction were selected. Among this microflora, strains of Klebsiella oxytoca and Citrobacter diversus able to degrade simple monomeric aromatic compounds were isolated by enrichment culture of the effluent lacking simple sugars. In this preliminary investigation, the phenolic acids tested on solid and liquid media were gentisic, protocatechuic, p-hydroxybenzoic, benzoic, vanillic and ferulic. It was shown that the biodegradation of an aromatic acid is tightly dependent on both the type and the position of the radical substituted on the aromatic ring. Citrobacter was the most efficient strain in metabolizing ferulic acid in liquid medium at a concentration of 1.5 g/l. The substrate biodegradation yield achieved exceeded 86%.     

Volatile and Sensory Profiles of Algerian Extra‐Virgin Olive Oil from Souidi and Zeletni Cultivars

In this study, the volatile and sensory profiles of monovarietal extra‐virgin olive oil (EVOO) from two less widespread Algerian autochthonous cultivars (Souidi and Zeletni) were obtained using headspace solid‐phase microextraction coupled to gas chromatography‐mass spectrometry and a panel test, respectively. A total of 14 and 10 volatile compounds belonging to different chemical classes were identified and quantified in the Souidi and Zeletni EVOOs, respectively. Zeletni EVOO contains 2.07 times more (E)‐2‐hexenal than Souidi EVOO. In addition, the amounts of C6 compounds from LA and LnA, as well as the total amount of the compounds of the LOX pathway were higher in Zeletni than in the Souidi EVOO. Another important finding was the predominance of sesquiterpene β‐ocimene in the composition of the volatile fraction of Souidi EVOO. The sensory profiles of the EVOOs analyzed were characterized by fruity, bitter and pungent sensory positive attributes, perceived at medium intensity in both oils studied.     

Tyrosol degradation via the homogentisic acid pathway in a newly isolated Halomonas strain from olive processing effluents

Aims: To isolate a new Halomonas sp. strain capable of degrading tyrosol, a toxic compound present in olive mill wastewater, through the homogentisic acid (HGA) pathway. Methods and Results: A moderately halophilic Gram‐negative bacterium belonging to the Halomonas genus and designated strain TYRC17 was isolated from olive processing effluents. This strain was able to completely degrade tyrosol (2‐(p‐hydroxyphenyl)‐ethanol), a toxic compound found in such effluent. Tyrosol degradation begins by an oxidation to 4‐hydroxyphenylacetic acid (HPA), which is then converted into HGA by an HPA 1‐monooxygenase, while closest Halomonas species degrade tyrosol through 3,4‐dihydroxyphenylacetic acid (DHPA). In the presence of transition metals, HGA underwent a pH‐dependent abiotic conversion into benzoquinone acetic acid, then into 2,5‐dihydroxybenzaldehyde (gentisaldehyde) and pyomelanin, by oxidative decarboxylation and polymerization, respectively. Conclusions: Tyrosol degradation via HGA by the new Halomonas sp. strain TYRC17 was complete in the absence of trace elements. In their presence, HGA was abiotically converted into gentisaldehyde and pyomelanin. Significance and Impact of the Study: This is the first report on tyrosol degradation via the HGA pathway under hypersaline conditions and on the oxidative decarboxylation of HGA into gentisaldehyde. It underlines the importance of the Halomonas genus in the bioremediation of toxic‐contaminated sites.     

Isolation and characterization of lipid-degrading Bacillus thermoleovorans IHI-91 from an icelandic hot spring

An efficient lipid-degrading thermophilic aerobic bacterium was isolated from an icelandic hot spring and classified as Bacillus thermoleovorans IHI-91. The aerobic bacterium grows optimally at 65°C and pH 6.0 and secretes a high level of lipase (300 U l⁻¹). The newly isolated strain utilizes several lipids such as palmitic acid, stearic acid, lanolin, olive oil, sunflower seed oil, soya oil, and fish oil as sole carbon and energy source without an additional supply of growth factors. The degradation of about 93% of triolein, which is present in olive oil, was observed after only 7 h of fermentation at a maximal growth rate of 1.0 h⁻¹. During growth at optimal conditions on yeast extract, the doubling time was only 15 min. Based on 16S rDNA studies, DNA–DNA hybridization and morphological and physiological properties, the isolate IHI-91 was identified as Bacillus thermoleovorans IHI-91 sp. nov. Because of its production of high concentrations of thermoactive lipases and esterases and the capability of degrading a wide range of lipids at high temperatures, the isolated strain is an ideal candidate for application in various biotechnological processes such as wastewater treatment. Received: August 25, 2000 / Accepted: September 26, 2000     

Lipid components of olive oil from Tunisian Cv. Sayali: Characterization and authenticity

The analysis of the total lipid fraction from the Sayali variety of olive oil was accomplished in the present investigation. Glyceridic, unsaponifiable and flavour fractions of the oil were isolated and identified using several analytical methods. Chromatographic techniques have proven to be suitable for these determinations, especially capillary gas chromatography. Gas chromatography coupled to mass spectrometry was successfully used to identify sterols, triterpenes alcohols, 4-monomethylsterols, aliphatic alcohols and aroma compounds in our samples. Furthermore, solid phase microextraction was used to isolate volatiles from the total lipid fraction. Results from the quantitative characterization of Sayali olive oil showed that oleic acid (77.4%) and triolein (47.4%) were the dominant glyceridic components. However, the main compounds of the unsaponifiable fraction were β-sitosterol (147.5 mg/100 g oil), 24-methylene cycloartenol (146.4 mg/100 g oil) and hexacosanol (49.3 mg/100 g oil). Moreover, results showed that the aldehydic compounds were the major flavours present in Sayali olive oil.     

Chemodiversity of Essential Oils from Nine Species of Celastraceae

Extracts and compounds obtained from several species of Celastraceae family are reported as potential sources of drugs due to their diverse pharmacological properties. Nevertheless, essential oil composition from these species is still little known. This work aimed at the analysis of essential oils obtained from different Brazilian Celastraceae species. A total of seventeen oils were obtained using hydrodistillation process and analyzed by gas chromatography/mass spectrometry (GC/MS). Principal component analysis (PCA) allowed the identification of a chemical composition pattern among the analyzed essential oils. Some compounds were more frequent among Celastraceae species, such as cis‐ and trans‐linalool oxide (14/17 oil samples), nerylacetone (13/17), linalool (11/17), β‐ionone (10/17), α‐ionone (9/17), nerolidol (10/17), decanal (10/17), and dodecanoic acid (10/17). These results contribute to the chemophenetics of Celastraceae species.     

Content of Fatty Acids and Phenolics in Coratina Olive Oil from Tunisia: Influence of Irrigation and Ripening

The quality indices and chemical composition of Coratina olive oil produced in the northern region of Tunisia were evaluated, to determine the effect of three different irrigation regimes of the trees on the olive oils. The olives were sampled at two different stages of maturity, the oils were extracted, and standard methods were used to analyze the composition and quality of the oils. The fatty‐acid contents and quality parameters were only slightly affected by the irrigation regime. The contents of palmitic, oleic, and linoleic acids were above 12, 72, and 8%, respectively, for the second harvest, regardless of the irrigation level of the olive trees. Parameters such as the α‐tocopherol content and the phenolic profile were found to be significantly affected by the harvesting time; however, inconsistent changes were observed for the irrigation regimes, especially for the oil of the second harvest. It was shown that the irrigation conditions of the olive trees as well as the harvesting time of the fruits gave rise to a diverse range of olive oils in Tunisia.     

Fragrant Volatile Sesquiterpenoids Isolated from the Essential Oil of Laggera pterodonta by Using Olfactory‐Guided Fractionation

Chemical composition of the essential oil from Laggera pterodonta (Compositae) was inverstigated. GC/MS Analyses led to the identification of 68 components, representing more than 96% of the total oil. By focusing on the woody note fraction of the essential oil, one new bisabolane‐type sesquiterpenoid, bisabola‐2,7(14),11‐trien‐10‐ol ( 1 ), together with ten known compounds, bisabolol oxide B ( 2 ), ylangenol ( 3 ), copaborneol ( 4 ), guai‐11‐en‐10‐ol ( 5 ), spathulenol ( 6 ), aromadendran‐10‐ol ( 7 ), caryophyllenol ( 8 ), 5α,7α‐eudesm‐11(13)‐en‐4α‐ol ( 9 ), γ‐costic acid ( 10 ), and eudesma‐4(15),11(13)‐diene‐12,5β‐olide ( 11 ), were isolated by using olfactory‐guided fractionation. The structures of the eleven compounds were determined by NMR and MS analyses. All the volatile compounds reported here were isolated for the first time from this plant. On the basis of preliminary odor assessment, the odor of the woody‐note fractions of the essential oil was assumed to be due to these isolated sesquiterpenoids.     

On‐Line Activity Screening for Radical Scavengers from Baccharis chilco

Baccharis plants have been used since ancient times in American traditional medicine. Baccharis chilco is a perennial shrub of temperate regions of South America that grows well in rainfall forests of Colombia. Neither chemical composition nor biological studies of this plant have ever been reported. Two caffeoylquinic acid (CQA) derivatives, 5‐O‐[(E)‐caffeoyl]quinic acid ( 1 ) and 3,5‐di‐O‐[(E)‐caffeoyl]quinic acid ( 3 ), and rosmarinic acid ( 2 ) have been isolated from B. chilco growing wild in Colombia, using the on‐line HPLC‐DAD‐DPPH radical‐scavenging detection technique as guidance. In the course of the purification work, L ‐chiro‐inositol ( 4 ) was also isolated. Structures of the four isolated compounds were determined by spectroscopic methods. Antioxidants 2 and 3 exhibited high antiradical activities evaluated by the 2,2‐diphenyl‐1‐picrylhydrazyl radical (DPPH^.) assay, although somewhat lower than that of the reference compound ascorbic acid. The on‐line HPLC‐DAD‐DPPH technique allowed a rapid pinpointing of antioxidants in the studied EtOH extract, and the facile guided isolation of the target molecules.     

Degradation of waste waters from olive oil mills by Yarrowia lipolytica ATCC 20255 and Pseudomonas putida

Waste waters from olive oil processing may cause severe pollution in the Mediterranean area, since they have a high level of chemical oxygen demand (COD) (100–200 g/l) and contain other organic and inorganic compounds. In all olive oil producing countries, the reduction of pollution in olive oil mill waste waters at reasonable costs and using techniques suitable for most industrial applications is an unsolved problem. For this paper, the yeast Yarrowia lipolytica ATCC 20255 was grown on waste waters from an olive oil mill in a 3.5 1 fermenter under batch culture conditions. The results showed that the yeast was capable of reducing the COD value by 80% in 24 h. In this way, a useful biomass of 22.45 g/l as single cell protein (SCP) and enzyme lipase were produced. During this process, most of the organic and inorganic substances were consumed, only aromatic pollutants were still present in the fermentation effluents. Therefore, we used a phenol degrader, namely Pseudomonas putida, to reduce phenolic compounds in the fermentation effuents after removing Yarrowia lipolytica cells. P. putida was effective in reducing phenols in only 12 h.     

Isolation and characterization of fatty acid methyl ester (FAME)‐producing Streptomyces sp. S161 from sheep (Ovis aries) faeces

An actinomycete producing oil‐like mixtures was isolated and characterized. The strain was isolated from sheep faeces and identified as Streptomyces sp. S161 based on 16S rRNA gene sequence analysis. The strain showed cellulase and xylanase activities. The ¹H nuclear magnetic resonance (NMR) spectra of the mixtures showed that the mixtures were composed of fatty acid methyl esters (52·5), triglycerides (13·7) and monoglycerides (9·1) (mol.%). Based on the gas chromatography–mass spectrometry (GC‐MS) analysis, the fatty acid methyl esters were mainly composed of C14‐C16 long‐chain fatty acids. The results indicated that Streptomyces sp. S161 could produce fatty acid methyl esters (FAME) directly from starch. To our knowledge, this is the first isolated strain that can produce biodiesel (FAME) directly from starch.

Significance and Impact of the Study

Nowadays, production of biodiesel is based on plant oils, animal fats, algal oils and microbial oils. Lipid mostly consists of triacylglycerols (TAG), and conversion of these lipids into fatty acid short‐chain alcohol esters (methanol or ethanol) is the final step in biodiesel production. In this study, an oil‐producing Streptomyces strain was isolated from sheep faeces. The oil was composed of C₁₄‐C₁₆ long‐chain fatty acid methyl esters, triglycerides and monoglycerides. This is the first isolated strain‐producing biodiesel (FAME) directly from starch. Due to showing cellulase and xylanase activities, the strain would be helpful for converting renewable lignocellulose into biodiesel directly.     

Isocostic Acid,a Promising Bioactive Agent from the Essential Oil of Inula viscosa (L.): Insights from Drug Likeness Properties,Molecular Docking and SAR Analysis

The chemical composition of the essential oil (LEO) and its volatile fractions (V₁–V₁₀) collected during the hydrodistillation process every 15 min from the fresh leaves of I. viscosa (L.), growing in Tunisia, were analyzed by GC‐FID and GC/MS. Eighty‐two compounds, representing 90.9–99.4 % of the total samples, were identified. The crude essential oil (LEO) and its fractions (V₁–V₁₀) were characterized by the presence of a high amount of oxygenated sesquiterpenes (82.7–95.8 %). Isocostic acid ( 1 ) was found to be the most abundant component (37.4–83.9 %) and was isolated from the same essential oil over silica gel column chromatography and identified by spectroscopic methods (¹H, ¹³C, DEPT 135 NMR and EI‐MS) and by comparison with literature data. Furthermore, the fresh leaves essential oil (LEO), its volatile fractions (V₁–V₁₀) as well as compound 1 were screened for their antibacterial, antityrosinase, anticholinesterase and anti‐5‐lipoxygenase activities. It was found that the isolated compound 1 exhibited an interesting antibacterial activity against Staphylococcus aureus ATCC 25923 (MIC=32 μg/mL) and Enterococcus faecalis ATCC 29212 (MIC=32 μg/mL) and the highest antityrosinase activity (IC₅₀=13.82±0.87 μg/mL). Compound 1 was also found to be able to strongly inhibit 5‐lipoxygenase with an IC₅₀ value of 59.21±0.85 μg/mL. The bioactivity and drug likeness scores of compound 1 were calculated using Molinspiration software and interpreted, and the structure‐activity relationship (SAR) was discussed with the help of molecular docking analysis.     

Assessment of Helicobacter pylori eradication by virgin olive oil

Background: A recent study conducted by Medina et al. disclosed that virgin olive oil has a bactericidal effect in vitro against Helicobacter pylori because of its contents of certain phenolic compounds with dialdehydic structures. We carried out two clinical trials to evaluate the effect of virgin olive oil on H. pylori‐infected individuals. Materials and Methods: Two different pilot studies were performed with 60 H. pylori‐infected adults. In the first study, thirty subjects who tested positive for H. pylori received 30 g of washed virgin olive oil for 14 days, and after 1 month, the patients took 30 g of unwashed virgin olive oil for another 14 days. In a second study, a group of 30 subjects received 30 g of a different virgin olive oil for 14 days. Helicobacter pylori‐infection status was checked by the urea breath test. Results: Helicobacter pylori was eradicated in 8 of 30 individuals when microorganism status was checked after 4–6 weeks from the first clinical intervention although 12 of 30 individuals did not show H. pylori infection at 24–72 hour of the last oil dose. Eradication rates were 27 and 40% by intention to treat and per protocol, respectively. Moreover, only 3 of 30 individuals were H. pylori negative after 4–6 weeks from the second clinical intervention but 5 of 30 were negative at 24–72 hour of the last oil dose. Eradication rates were 10 and 11% by intention to treat and per protocol, respectively. It must also be noted that 13 subjects withdrew from the studies because of taste and nausea drawbacks. Conclusions: The administration of virgin olive oil showed moderate effectiveness in eradicating H. pylori. Further studies are needed to confirm these findings, especially with longer periods, different administration conditions, and several types of olive oils.     

Suitability of lipid materials for culture ofMalassezia as evaluated from its cellular fatty acid composition

Malassezia is a facultative or obligatory lipophilic yeast. We devised new lipid-supplemented media suitable for the culture ofMalassezia. Malassezia furfur andM. pachydermatis grew well on both solid and liquid media supplemented with creaming powder preparations which are commercially available at moderate prices. Striking differences were found between the cellular fatty acid compositions ofM. furfur grown on media supplemented with creaming powder and that grown on media with conventional olive oil.Malassezia furfur grown on media with olive oil had nearly the same fatty acid composition as olive oil, with C18:1 amounting to 80%, while that grown on media supplemented with creaming powder had C16, C18:1 and C18:2 as the principal components. The use of these supplementary lipids appeared not to inhibit the normal synthesis of fatty acid inM. furfur. For the culture ofM. pachydermatis, media supplemented with creaming powder were also found more suitable than lipid-free media. The media devised are considered excellent, because they appear to provide a more natural growth environment forMalassezia.     

Essential Oil of Indian Propolis: Chemical Composition and Repellency against the Honeybee Apis florea

Hitherto unknown biological properties and the chemical composition of the essential oil isolated from propolis of Indian origin were established. GC/MS Analysis of the essential oil revealed the presence of 32 constituents, of which ten were major compounds, nine had intermediate contents, and 13 were minor compounds. With the exception of six minor constituents, that could not be identified, their identification was based on the comparison of their mass spectra and Kovats retention indices with those listed in the NIST and Wiley mass spectral libraries. Their structural assignment was confirmed by GC/MS co‐injection of the essential oil with authentic compounds. Quantification of the components was done by GC‐FID analyses. Moreover, the essential oil was shown to possess repellent activity against the honeybee Apis florea. The activity was found to be dose dependent. The average repellency (ΔR) increased with increasing essential‐oil concentration up to 24 μg/ml and remained constant for the formulation with the higher concentration. These findings established the chemical constitution of the essential oil and might be useful to beekeepers for the improvement of the bee management.     

Contact Toxicity and Repellency of the Essential Oil from Mentha haplocalyx Briq. against Lasioderma serricorne

The chemical composition of the essential oil obtained by hydrodistillation from the aerial parts of Mentha haplocalyx was investigated by GC‐FID and GC/MS analyses. In sum, 23 components, representing 92.88% of the total oil composition, were identified, and the main compounds were found to be menthol (59.71%), menthyl acetate (7.83%), limonene (6.98%), and menthone (4.44%). By bioassay‐guided fractionation (contact toxicity), three compounds were obtained from the essential oil and identified as menthol, menthyl acetate, and limonene. The essential oil and the three isolated compounds exhibited potent contact toxicity against Lasioderma serricorne adults, with LD₅₀ values of 16.5, 7.91, 5.96, and 13.7 μg/adult, respectively. Moreover, the oil and its isolated compounds also exhibited strong repellency against L. serricorne adults. At the lower concentrations tested and at 2 h after exposure, menthol showed even significantly stronger repellency than the positive control DEET. The study revealed that the bioactivity properties of the essential oil can be attributed to the synergistic effects of its diverse major and minor components, which indicates that the M. haplocalyx oil and its isolated compounds have potential for the development as natural insecticides and/or repellents to control insects in stored grains and traditional Chinese medicinal materials.     

Isolation of two bioactive diterpenic acids from Copaifera glycycarpa oleoresin by high-speed counter-current chromatography

Introduction – Phytochemical and biological studies carried out on Copaifera species showed that their oleoresins and isolated compounds have various biological activities. Objective – The aims of this work were (i) to analyse the Copaifera oleoresin by gas chromatography–mass spectrometry, (ii) to isolate the diterpenic acids from this oleoresin by high‐speed countercurrent chromatography (HSCCC) and (iii) to determine the rhodamine 6G Pdr5p activity of these acids. Methodology – HSCCC was used for the preparative separation of the diterpenes. Spectroscopic methods were used to establish their identity. Results – The gas chromatogram of the oleoresin showed approximately 30 compounds. The two major ones, kaur‐16‐en‐18‐oic and polyalthic acids, were isolated in high purity. Kaur‐16‐en‐18‐oic acid exhibited the highest rodomine 6G Pdr5p activity among the tested compounds. Conclusion – HSCCC was shown to be a quick and effective tool in the isolation and purification of diterpenes from Copaifera oleoresin. This is the first report on the use of HSCCC for the fractionation of an oleoresin from Copaifera and the isolation of diterpenes therein. Copyright © 2010 John Wiley & Sons, Ltd.     

Chemical Composition and Antimicrobial Activity of Essential Oils from Scabiosa arenaria Forssk. Growing Wild in Tunisia

The essential oils isolated from three organs, i.e., fruits, stems and leaves, and flowers, of the endemic North African plant Scabiosa arenaria Forssk . were screened for their chemical composition, as well as their possible antibacterial, anticandidal, and antifungal properties. According to the GC‐FID and GC/MS analyses, 61 (99.26% of the total oil composition), 79 (98.43%), and 51 compounds (99.9%) were identified in the three oils, respectively. While α‐thujone (34.39%), camphor (17.48%), and β‐thujone (15.29%) constituted the major compounds of the fruit oil, chrysanthenone (23.43%), together with camphor (12.98%) and α‐thujone (10.7%), were the main constituents of the stem and leaf oil. In the case of the flower oil, also chrysanthenone (38.52%), camphor (11.75%), and α‐thujone (9.5%) were identified as the major compounds. Furthermore, the isolated oils were tested against 16 Gram‐positive and Gram‐negative bacteria, four Candida species, and nine phytopathogenic fungal strains. It was found that the oils exhibited interesting antibacterial and anticandidal activities, comparable to those of thymol, which was used as positive control, but no activity against the phytopathogenic fungal strains was observed.     

Essential Oil Composition of Phagnalon sordidum (L.) from Corsica,Chemical Variability and Antimicrobial Activity

The chemical composition of Phagnalon sordidum (L.) essential oil was investigated for the first time using gas chromatography and chromatography/mass spectrometry. Seventy‐six compounds, which accounted for 87.9% of the total amount, were identified in a collective essential oil of P. sordidum from Corsica. The main essential oil components were (E)‐β‐caryophyllene (14.4%), β‐pinene (11.0%), thymol (9.0%), and hexadecanoic acid (5.3%). The chemical compositions of essential oils from 19 Corsican locations were investigated. The study of the chemical variability using statistical analysis allowed identifying direct correlation between the three populations of P. sordidum widespread in Corsica and the essential oil compositions they produce. The in vitro antimicrobial activity of P. sordidum essential oil was evaluated and it exhibited a notable activity on a large panel of clinically significant microorganisms.