Adv Pharm Bull. 2018;8(2):191-199.
doi: 10.15171/apb.2018.023
  Abstract View: 139
  PDF Download: 282

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Bioemulsifiers Derived from Microorganisms: Applications in the Drug and Food Industry

Mahmood Alizadeh-Sani 1,2, Hamed Hamishehkar 2, Arezou Khezerlou 1, Maryam Azizi-Lalabadi 1, Yaghob Azadi 2,3, Elyas Nattagh-Eshtivani 4, Mehdi Fasihi 4, Abed Ghavami 4, Aydin Aynehchi 4, Ali Ehsani 5 *

1 Student Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
2 Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
3 Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran.
4 Student Research Committee, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
5 Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.

Abstract

Emulsifiers are a large category of compounds considered as surface active agents or surfactants. An emulsifier acts by reducing the speed of chemical reactions, and enhancing its stability. Bioemulsifiers are known as surface active biomolecule materials, due to their unique features over chemical surfactants, such as non-toxicity, biodegradability, foaming, biocompatibility, efficiency at low concentrations, high selectivity in different pH, temperatures and salinities. Emulsifiers are found in various natural resources and are synthesized by Bacteria, Fungi and Yeast. Bioemulsifier’s molecular weight is higher than that of biosurfactants. Emulsion’s function is closely related to their chemical structure. Therefore, the aim of this paper was to study the various bioemulsifiers derived from microorganisms used in the drug and food industry. In this manuscript, we studied organisms with biosurfactant producing abilities. These inexpensive substrates could be used in environmental remediation and in the petroleum industry.
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Submitted: 03 Mar 2018
Revised: 12 May 2018
Accepted: 13 May 2018
First published online: 19 Jun 2018
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