Characterization of siderophore from probiotic Bacillus spp. strain isolated from traditional fermented food of the Himalaya

Abstract

This study highlights the production and characterization of siderophore from probiotic bacteria, aiming to evaluate its suitability as a carrier to treat iron deficiency anemia. Organisms were previously isolated from Chhurpi (Himalayan traditional fermented food) and their probiotic characteristics were reported. Among the, Bacillus subtilis L9 that produced catecholate and Pediococcus pentosaceus BAC L7 synthesized hydroxymate and catecholate type of siderophore. After optimization (pH 6.0, 100 rpm agitation speed and 15% inoculums volume) B. subtilis L9 and P. pentosaceus BAC L7 produced 89 and 73% siderophore unit respectively, after 72 h of incubation at simulated gastro-intestinal condition. Owing to better siderophore production and spore forming capability B. subtilis L9 was selected and physico-chemical characteristics of its siderophore were studied by FTIR, NMR and mass spectrometric analysis. The purified siderophore (2,3-dihydroxybenzoyl glycine) from B. subtilis L9 exhibited a high iron scavenging activity (89.76%). The study was penlights the exploration of probiotic microorganism present in the indigenous fermented food and their capability to biosynthesize siderophore that could be an effective therapeutic aid for maximum absorption of dietary iron and alleviation anemia like micronutrient deficiency diseases as well as to combat hypoxia among the high altitude residents.