Antimicrobial activity of ß-lapachone encapsulated into liposomes against meticillin-resistant Staphylococcus aureus and Cryptococcus neoformans clinical strains.

The aim of this study was to determine whether encapsulation of ß-lapachone (ß-lap) into liposomes interferes with its in vitro antimicrobial activity against meticillin-resistant Staphylococcus aureus (MRSA) and Cryptococcus neoformans clinical strains. Liposomes (ß-lap:lipo or ß-lap:HPß-CD-lipo) were prepared using the hydration of thin lipid film method followed by sonication. The in vitro antimicrobial activities of ß-lap-loaded liposomes against MRSA and C. neoformans were evaluated using the microdilution method according to the Clinical and Laboratory Standards Institute (CLSI). The liposomes presented a mean particle size ranging from 88.7±1.5nm to 112.4±1.9nm with a polydispersity index ranging from 0.255 to 0.340, zeta potential from -0.26±0.01mV to +0.25±0.05mV and drug encapsulation efficiency from 97.4±0.3% to 98.9±0.4%. ß-Lap and ß-lap:HPß-CD had minimum inhibitory concentrations (MICs) ranging from 2mg/L to 4mg/L, whereas the MICs of ß-lap-lipo or ß-lap:HPß-CD-lipo ranged from 4mg/L to 16mg/L for the MRSA strains tested. ß-Lap and ß-lap:HPß-CD were able to inhibit fungal growth [MIC=2-8mg/L and minimum fungicidal concentration (MFC)=4-8mg/L]. However, ß-lap-lipo and ß-lap:HPß-CD-lipo were more efficient, with MICs and MFCs of <4mg/L. These findings suggest that the liposomal formulations tested do not interfere significantly with ß-lap antibacterial activity against MRSA and improve its antifungal properties against C. neoformans.

Application of fractional factorial design to levan production by Zymomonas mobilis

Levan is a non-toxic, biologically active, extra cellular polysaccharide composed solely by fructose units. Optimization of levan production by Zymomonas mobilis strain ZAG-12 employing a 2(4-1) fractional factorial design was performed to analyze the influence of the temperature (20, 25 e 30°C) agitation (50, 75 e 100 rpm), and the initial concentrations of both sucrose (150, 200 e 250 g.L-1) and yeast extract (2.0, 3.5 e 5.0g.L-1) on final levan concentration. Aerobic fermentation was performed batchwise in 500mL Pyrex flasks for 72 hours. Biomass, ethanol, levan and sucrose were determined at beginning and also at end of the fermentations. The experiments showed that the final levan concentration depended on initial sucrose concentration, temperature and agitation velocity and that the initial concentration of yeast extract did not influence levan production. However, when the production of ethanol and biomass were considered, it became evident that yeast extract was a significant variable. The best conditions for levan production occurred at 100 rpm agitation, 20°C and 250g.L-1 of initial sucrose resulting in 14.67g.L-1 of levan.

Levana é um polissacarídeo extracelular, biologicamente ativo, não tóxico, contendo em sua estrutura apenas frutose. A maximização da produção de levana, por via fermentativa, pela linhagem de Zymomonas mobilis ZAG-12, foi estudada utilizando-se um planejamento fatorial de dois níveis 2(4-1), variando-se as concentrações iniciais de sacarose (150, 200 e 250 g.L-1) , extrato de levedura (2.0, 3.5 e 5.0 g.L-1), temperatura (20, 25 e 30°C) e agitação (50, 75 e 100 rpm). As fermentações foram desenvolvidas por processos descontínuos em frascos Pyrex roscados, de 500 mL, contendo 300 mL de meio a base de sacarose, por 72 horas. No início e ao final do processo, foram dosados: biomassa, etanol, levana e sacarose como açúcares redutores totais. A análise dos dados mostra que o aumento da produção de levana depende tanto dos efeitos da concentração inicial de sacarose, temperatura e agitação, isoladamente, quanto da interação entre agitação e temperatura na faixa experimental estudada. O extrato de levedura não afeta a produção de levana, entretanto, quando a resposta é produção de etanol e biomassa, fica evidente que essa variável é significativa. Os resultados demonstraram que as melhores condições para a produção em batelada ocorreram com 250g/L de sacarose inicial, 100 rpm de agitação, a 20°C.

Application of fractional factorial design to levan production by Zymomonas mobilis

Levan is a non-toxic, biologically active, extra cellular polysaccharide composed solely by fructose units. Optimization of levan production by Zymomonas mobilis strain ZAG-12 employing a 2(4-1) fractional factorial design was performed to analyze the influence of the temperature (20, 25 e 30ºC) agitation (50, 75 e 100 rpm), and the initial concentrations of both sucrose (150, 200 e 250 g.L-1) and yeast extract (2.0, 3.5 e 5.0g.L-1) on final levan concentration. Aerobic fermentation was performed batchwise in 500mL Pyrex flasks for 72 hours. Biomass, ethanol, levan and sucrose were determined at beginning and also at end of the fermentations. The experiments showed that the final levan concentration depended on initial sucrose concentration, temperature and agitation velocity and that the initial concentration of yeast extract did not influence levan production. However, when the production of ethanol and biomass were considered, it became evident that yeast extract was a significant variable. The best conditions for levan production occurred at 100 rpm agitation, 20ºC and 250g.L-1 of initial sucrose resulting in 14.67g.L-1 of levan.

Levana é um polissacarídeo extracelular, biologicamente ativo, não tóxico, contendo em sua estrutura apenas frutose. A maximização da produção de levana, por via fermentativa, pela linhagem de Zymomonas mobilis ZAG-12, foi estudada utilizando-se um planejamento fatorial de dois níveis 2(4-1), variando-se as concentrações iniciais de sacarose (150, 200 e 250 g.L-1) , extrato de levedura (2.0, 3.5 e 5.0 g.L-1), temperatura (20, 25 e 30ºC) e agitação (50, 75 e 100 rpm). As fermentações foram desenvolvidas por processos descontínuos em frascos Pyrex roscados, de 500 mL, contendo 300 mL de meio a base de sacarose, por 72 horas. No início e ao final do processo, foram dosados: biomassa, etanol, levana e sacarose como açúcares redutores totais. A análise dos dados mostra que o aumento da produção de levana depende tanto dos efeitos da concentração inicial de sacarose, temperatura e agitação, isoladamente, quanto da interação entre agitação e temperatura na faixa experimental estudada. O extrato de levedura não afeta a produção de levana, entretanto, quando a resposta é produção de etanol e biomassa, fica evidente que essa variável é significativa. Os resultados demonstraram que as melhores condições para a produção em batelada ocorreram com 250g/L de sacarose inicial, 100 rpm de agitação, a 20ºC.