Effects of ultrasonication on the production of hyaluronic acid by lactobacilli

Hor, K.C. and Lew, L.C and Choi, S.B. and Liong, M.T. (2014) Effects of ultrasonication on the production of hyaluronic acid by lactobacilli. Acta Alimentaria, 43 (2). pp. 324-332. ISSN 0139-3006

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Abstract

The oral administration of hyaluronic acid has been shown to improve skin health. This study aimed at utilizing ultrasound treatment to enhance the production of hyaluronic acid by lactobacilli. Among the 16 strains of lactobacilli screened, a higher production of hyaluronic acid (P<0.05) was observed from seven strains namely, Lactobacillus casei BT 2113, Lactobacillus casei BT 1268, Lactobacillus casei BT 8633, Lactobacillus casei FTDC 8033, Lactobacillus acidophilus FTDC 1231, Lactobacillus gasseri FTDC 8131 and Lactobacillus rhamnosus FTDC 8313. Upon ultrasonic treatment, hyaluronic acid concentration increased significantly (P<0.05) in all the seven strains studied. The use of ultrasonication at 100% amplitude increased the hyaluronic acid content (P<0.05) up to 51.6 % with concentrations ranging from 0.262 mg ml⁻¹ to 0.385 mg ml⁻¹, while an amplitude of 20% yielded a lower increase ranging from 0.227 mg ml⁻¹ to 0.310 mg ml⁻¹. Increasing duration of ultrasonic treatment (from 1 min to 3 min) also significantly (P<0.05) improved the concentration of hyaluronic acid in some strains. Our data demonstrated that a sub-lethal physical treatment, such as ultrasonication, can be applied to increase the membrane permeability of lactobacilli cells and subsequently increase the release of bioactive metabolites.

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