Microbial Production of Gibberellic Acid from Whey and Its Antioxidant, Cytotoxic, and Cytoprotective effects on Saccharomyces cerevisiae
*R Harish
Department of Studies in Microbiology, School of Life Sciences, Pooja Bhagavat Memorial, Mahajana Post Graduate Centre, Wing of SBRR Mahajana First Grade College, Mysuru - 570016 (India) *Corresponding author: harishrh@yahoo.com
ABSTRACT
This study explores the production of gibberellic acid GA from whey using various bacterial strains. Out of six bacteria tested, Enterobacter aerogenes, Klebsiella, and Streptococcus pyogenes showed effective GA production, yielding 1.2, 0.97, and 0.95 mg per L, respectively. The crude GA produced by E.aerogens was subjected to partial purification through Thin Layer Chromatography TLC.The antioxidant activity of the crude GA produced from whey of these three strains was assessed using various assays, including total phenol, DPPH radical scavenging, reducing power, and superoxide anion. The phenol content in the crude GA was measured at 37 µg/ml for E. aerogenes, 27 µg/mL for Klebsiella, and 31 µg per mL for S. pyogenes. DPPH scavenging assays revealed IC50 values of 61 µg for E. aerogenes, 45 µg for S. pyogenes, and 40 µg for Klebsiella, indicating varying degrees of antioxidant activity. Additionally, increased GAconcentration correlated with enhanced reducing activity and superoxide scavenging activity. The cytotoxicityand cytoprotective effects of the GA on Saccharomyces cerevisiae were also evaluated. Results showed that the GA was non- toxic; however, it was ineffective in protecting S. cerevisiae from oxidative stress induced by the xenobiotic CCl4. These results suggest that the bacterial strains tested, particularly E. aerogenes. hold promise for GA production from whey, with potential applications in antioxidant and cytoprotective activities.