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Fahimirad S, Abtahi H, Razavi SH, Alizadeh H, Ghorbanpour M. Production of Recombinant Antimicrobial Polymeric Protein Beta Casein-E 50-52 and Its Antimicrobial Synergistic Effects Assessment with Thymol. Molecules 2017; 22:molecules22060822. [PMID: 28561787 PMCID: PMC6152712 DOI: 10.3390/molecules22060822] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2017] [Revised: 05/08/2017] [Accepted: 05/11/2017] [Indexed: 01/18/2023] Open
Abstract
Accelerating emergence of antimicrobial resistance among food pathogens and consumers’ increasing demands for preservative-free foods are two contemporary challenging aspects within the food industry. Antimicrobial packaging and the use of natural preservatives are promising solutions. In the present study, we used beta-casein—one of the primary self-assembly proteins in milk with a high polymeric film production capability—as a fusion partner for the recombinant expression of E 50-52 antimicrobial peptide in Escherichia coli. The pET21a-BCN-E 50-52 construct was transformed to E. coli BL21 (DE3), and protein expression was induced under optimized conditions. Purified protein obtained from nickel affinity chromatography was refolded under optimized dialysis circumstances and concentrated to 1600 µg/mL fusion protein by ultrafiltration. Antimicrobial activities of recombinant BCN-E 50-52 performed against Escherichia coli, Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, Aspergillus flavus, and Candida albicans. Subsequently, the synergistic effects of BCN-E 50-52 and thymol were assayed. Results of checkerboard tests showed strong synergistic activity between two compounds. Time–kill and growth kinetic studies indicated a sharp reduction of cell viability during the first period of exposure, and SEM (scanning electron microscope) results validated the severe destructive effects of BCN E 50-52 and thymol in combination on bacterial cells.
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Affiliation(s)
- Shohreh Fahimirad
- Agriculture and Natural Resources Biotechnology Department, University of Tehran, Karaj 31587-11167, Iran; (S.F.); (S.H.R.); (H.A.)
| | - Hamid Abtahi
- Molecular and Medicine Research Center, Arak University of Medical Sciences, Arak, Molecular and Medicine Research Center, Arak University of Medical Sciences, Arak 38181-76941, Iran
- Correspondence: ; Tel.: +98-913-114-6154
| | - Seyed Hadi Razavi
- Agriculture and Natural Resources Biotechnology Department, University of Tehran, Karaj 31587-11167, Iran; (S.F.); (S.H.R.); (H.A.)
| | - Houshang Alizadeh
- Agriculture and Natural Resources Biotechnology Department, University of Tehran, Karaj 31587-11167, Iran; (S.F.); (S.H.R.); (H.A.)
| | - Mansour Ghorbanpour
- Department of Medicinal Plants, Faculty of Agriculture and Natural Resources, Arak University, Arak 3815688349, Iran;
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Abstract
Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages(Escherichia coli,Salmonella enterica,Staphylococcus aureus,Listeria monocytogenes,Clostridium botulinum, andToxoplasma gondii)and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.
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53
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Zhao X, Kuipers OP. Identification and classification of known and putative antimicrobial compounds produced by a wide variety of Bacillales species. BMC Genomics 2016; 17:882. [PMID: 27821051 PMCID: PMC5100339 DOI: 10.1186/s12864-016-3224-y] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2016] [Accepted: 10/27/2016] [Indexed: 12/12/2022] Open
Abstract
BACKGROUND Gram-positive bacteria of the Bacillales are important producers of antimicrobial compounds that might be utilized for medical, food or agricultural applications. Thanks to the wide availability of whole genome sequence data and the development of specific genome mining tools, novel antimicrobial compounds, either ribosomally- or non-ribosomally produced, of various Bacillales species can be predicted and classified. Here, we provide a classification scheme of known and putative antimicrobial compounds in the specific context of Bacillales species. RESULTS We identify and describe known and putative bacteriocins, non-ribosomally synthesized peptides (NRPs), polyketides (PKs) and other antimicrobials from 328 whole-genome sequenced strains of 57 species of Bacillales by using web based genome-mining prediction tools. We provide a classification scheme for these bacteriocins, update the findings of NRPs and PKs and investigate their characteristics and suitability for biocontrol by describing per class their genetic organization and structure. Moreover, we highlight the potential of several known and novel antimicrobials from various species of Bacillales. CONCLUSIONS Our extended classification of antimicrobial compounds demonstrates that Bacillales provide a rich source of novel antimicrobials that can now readily be tapped experimentally, since many new gene clusters are identified.
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Affiliation(s)
- Xin Zhao
- Department of Molecular Genetics, University of Groningen, Nijenborgh 7, Groningen, 9747AG, The Netherlands.,School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, People's Republic of China
| | - Oscar P Kuipers
- Department of Molecular Genetics, University of Groningen, Nijenborgh 7, Groningen, 9747AG, The Netherlands.
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54
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Zhou W, Wang G, Wang C, Ren F, Hao Y. Both IIC and IID Components of Mannose Phosphotransferase System Are Involved in the Specific Recognition between Immunity Protein PedB and Bacteriocin-Receptor Complex. PLoS One 2016; 11:e0164973. [PMID: 27776158 PMCID: PMC5077127 DOI: 10.1371/journal.pone.0164973] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2016] [Accepted: 10/04/2016] [Indexed: 11/19/2022] Open
Abstract
Upon exposure to exogenous pediocin-like bacteriocins, immunity proteins specifically bind to the target receptor of the mannose phosphotransferase system components (man-PTS IIC and IID), therefore preventing bacterial cell death. However, the specific recognition of immunity proteins and its associated target receptors remains poorly understood. In this study, we constructed hybrid receptors to identify the domains of IIC and/or IID recognized by the immunity protein PedB, which confers immunity to pediocin PA-1. Using Lactobacillus plantarum man-PTS EII mutant W903, the IICD components of four pediocin PA-1-sensitive strains (L. plantarum WQ0815, Leuconostoc mesenteroides 05-43, Lactobacillus salivarius REN and Lactobacillus acidophilus 05-172) were respectively co-expressed with the immunity protein PedB. Well-diffusions assays showed that only the complex formed by LpIICD from L. plantarum WQ0815 with pediocin PA-1 could be recognized by PedB. In addition, a two-step PCR approach was used to construct hybrid receptors by combining LpIIC or LpIID recognized by PedB with the other three heterologous IID or IIC compounds unrecognized by PedB, respectively. The results showed that all six hybrid receptors were recognized by pediocin PA-1. However, when IIC or IID of L. plantarum WQ0815 was replaced with any corresponding IIC or IID component from L. mesenteroides 05-43, L. salivarius REN and L. acidophilus 05-172, all the hybrid receptors could not be recognized by PedB. Taken altogether, we concluded that both IIC and IID components of the mannose phosphotransferase system play an important role in the specific recognition between the bacteriocin-receptor complex and the immunity protein PedB.
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Affiliation(s)
- Wanli Zhou
- The Innovation Centre of Food Nutrition and Human Health (Beijing), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Guohong Wang
- The Innovation Centre of Food Nutrition and Human Health (Beijing), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Chunmei Wang
- The Innovation Centre of Food Nutrition and Human Health (Beijing), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Fazheng Ren
- The Innovation Centre of Food Nutrition and Human Health (Beijing), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Municipality, Beijing, China
| | - Yanling Hao
- The Innovation Centre of Food Nutrition and Human Health (Beijing), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Municipality, Beijing, China
- * E-mail:
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55
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Hammi I, Delalande F, Belkhou R, Marchioni E, Cianferani S, Ennahar S. Maltaricin CPN, a new class IIa bacteriocin produced by Carnobacterium maltaromaticum CPN isolated from mould-ripened cheese. J Appl Microbiol 2016; 121:1268-1274. [PMID: 27489131 DOI: 10.1111/jam.13248] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2016] [Revised: 07/10/2016] [Accepted: 07/24/2016] [Indexed: 11/28/2022]
Abstract
AIMS The purpose of this study was to isolate, characterize and determine the structure and the antibacterial activities of a bacteriocin produced by Carnobacterium maltaromaticum CPN, a strain isolated from unpasteurized milk Camembert cheese. METHODS AND RESULTS This bacteriocin, termed maltaricin CPN, was produced at higher amounts in MRS broth at temperatures between 15°C and 25°C. It was purified to homogeneity from culture supernatant by using a simple method consisting of cation-exchange and reversed-phase chromatographies. Mass spectrometry showed that maltaricin was a 4427·29 Da bacteriocin. Its amino acid sequence was determined by Edman degradation which showed that it had close similarity with bacteriocins of the class IIa. Maltaricin CPN consisted in fact of 44 unmodified amino acids including two cysteine residues at positions 9 and 14 linked by a disulphide bond. The antimicrobial activity of maltaricin CPN covered a range of bacteria, with strong activity against many species of Gram-positive bacteria, especially the food-borne pathogen Listeria monocytogenes, but no activity against Gram-negative ones. CONCLUSIONS In the studied conditions, C. maltaromaticum CPN produced a new class IIa bacteriocin with strong anti-Listeria activity. SIGNIFICANCE AND IMPACT OF THE STUDY The study covers the purification and the structural characterization of a new bacteriocin produced by strain C. maltaromaticum CPN isolated from Camembert cheese. Its activity against strains of L. monocytogenes and higher production rates at relatively low temperatures show potential technological applications to improve the safety of refrigerated food.
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Affiliation(s)
- I Hammi
- Equipe de Chimie Analytique des Molécules Bioactives, IPHC - UMR7178, CNRS, Université de Strasbourg, Illkirch, France.,Laboratoire Agroalimentaire et Sécurité Sanitaire des Aliments, Equipe de Bioindustrie et Technologie Agroalimentaire, Ecole Supérieure de Technologie, Université sidi Mohamed Ben Abdallah, Fez, Morocco
| | - F Delalande
- Laboratoire de Spectrométrie de Masse Bio-Organique, IPHC - UMR7178, CNRS, Université de Strasbourg, Strasbourg, France
| | - R Belkhou
- Laboratoire Agroalimentaire et Sécurité Sanitaire des Aliments, Equipe de Bioindustrie et Technologie Agroalimentaire, Ecole Supérieure de Technologie, Université sidi Mohamed Ben Abdallah, Fez, Morocco
| | - E Marchioni
- Equipe de Chimie Analytique des Molécules Bioactives, IPHC - UMR7178, CNRS, Université de Strasbourg, Illkirch, France
| | - S Cianferani
- Laboratoire de Spectrométrie de Masse Bio-Organique, IPHC - UMR7178, CNRS, Université de Strasbourg, Strasbourg, France
| | - S Ennahar
- Equipe de Chimie Analytique des Molécules Bioactives, IPHC - UMR7178, CNRS, Université de Strasbourg, Illkirch, France.
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56
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Yi L, Dang Y, Wu J, Zhang L, Liu X, Liu B, Zhou Y, Lu X. Purification and characterization of a novel bacteriocin produced by Lactobacillus crustorum MN047 isolated from koumiss from Xinjiang, China. J Dairy Sci 2016; 99:7002-7015. [DOI: 10.3168/jds.2016-11166] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2016] [Accepted: 06/07/2016] [Indexed: 11/19/2022]
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57
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Rios AC, Moutinho CG, Pinto FC, Del Fiol FS, Jozala A, Chaud MV, Vila MMDC, Teixeira JA, Balcão VM. Alternatives to overcoming bacterial resistances: State-of-the-art. Microbiol Res 2016; 191:51-80. [PMID: 27524653 DOI: 10.1016/j.micres.2016.04.008] [Citation(s) in RCA: 125] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2015] [Revised: 03/28/2016] [Accepted: 04/21/2016] [Indexed: 12/23/2022]
Abstract
Worldwide, bacterial resistance to chemical antibiotics has reached such a high level that endangers public health. Presently, the adoption of alternative strategies that promote the elimination of resistant microbial strains from the environment is of utmost importance. This review discusses and analyses several (potential) alternative strategies to current chemical antibiotics. Bacteriophage (or phage) therapy, although not new, makes use of strictly lytic phage particles as an alternative, or a complement, in the antimicrobial treatment of bacterial infections. It is being rediscovered as a safe method, because these biological entities devoid of any metabolic machinery do not possess any affinity whatsoever to eukaryotic cells. Lysin therapy is also recognized as an innovative antimicrobial therapeutic option, since the topical administration of preparations containing purified recombinant lysins with amounts in the order of nanograms, in infections caused by Gram-positive bacteria, demonstrated a high therapeutic potential by causing immediate lysis of the target bacterial cells. Additionally, this therapy exhibits the potential to act synergistically when combined with certain chemical antibiotics already available on the market. Another potential alternative antimicrobial therapy is based on the use of antimicrobial peptides (AMPs), amphiphilic polypeptides that cause disruption of the bacterial membrane and can be used in the treatment of bacterial, fungal and viral infections, in the prevention of biofilm formation, and as antitumoral agents. Interestingly, bacteriocins are a common strategy of bacterial defense against other bacterial agents, eliminating the potential opponents of the former and increasing the number of available nutrients in the environment for their own growth. They can be applied in the food industry as biopreservatives and as probiotics, and also in fighting multi-resistant bacterial strains. The use of antibacterial antibodies promises to be extremely safe and effective. Additionally, vaccination emerges as one of the most promising preventive strategies. All these will be tackled in detail in this review paper.
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Affiliation(s)
- Alessandra C Rios
- LaBNUS-Biomaterials and Nanotechnology Laboratory, i(bs)2i(bs)(2)-intelligent biosensing and biomolecule stabilization research group, University of Sorocaba, Sorocaba/SP, Brazil
| | - Carla G Moutinho
- CEB-Centre of Biological Engineering, University of Minho, Braga, Portugal; University Fernando Pessoa, Porto, Portugal
| | | | - Fernando S Del Fiol
- LaBNUS-Biomaterials and Nanotechnology Laboratory, i(bs)2i(bs)(2)-intelligent biosensing and biomolecule stabilization research group, University of Sorocaba, Sorocaba/SP, Brazil
| | - Angela Jozala
- LaBNUS-Biomaterials and Nanotechnology Laboratory, i(bs)2i(bs)(2)-intelligent biosensing and biomolecule stabilization research group, University of Sorocaba, Sorocaba/SP, Brazil
| | - Marco V Chaud
- LaBNUS-Biomaterials and Nanotechnology Laboratory, i(bs)2i(bs)(2)-intelligent biosensing and biomolecule stabilization research group, University of Sorocaba, Sorocaba/SP, Brazil
| | - Marta M D C Vila
- LaBNUS-Biomaterials and Nanotechnology Laboratory, i(bs)2i(bs)(2)-intelligent biosensing and biomolecule stabilization research group, University of Sorocaba, Sorocaba/SP, Brazil
| | - José A Teixeira
- CEB-Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Victor M Balcão
- LaBNUS-Biomaterials and Nanotechnology Laboratory, i(bs)2i(bs)(2)-intelligent biosensing and biomolecule stabilization research group, University of Sorocaba, Sorocaba/SP, Brazil; CEB-Centre of Biological Engineering, University of Minho, Braga, Portugal.
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58
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Egan K, Field D, Rea MC, Ross RP, Hill C, Cotter PD. Bacteriocins: Novel Solutions to Age Old Spore-Related Problems? Front Microbiol 2016; 7:461. [PMID: 27092121 PMCID: PMC4824776 DOI: 10.3389/fmicb.2016.00461] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Accepted: 03/21/2016] [Indexed: 02/01/2023] Open
Abstract
Bacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria, which have the ability to kill or inhibit other bacteria. Many bacteriocins are produced by food grade lactic acid bacteria (LAB). Indeed, the prototypic bacteriocin, nisin, is produced by Lactococcus lactis, and is licensed in over 50 countries. With consumers becoming more concerned about the levels of chemical preservatives present in food, bacteriocins offer an alternative, more natural approach, while ensuring both food safety and product shelf life. Bacteriocins also show additive/synergistic effects when used in combination with other treatments, such as heating, high pressure, organic compounds, and as part of food packaging. These features are particularly attractive from the perspective of controlling sporeforming bacteria. Bacterial spores are common contaminants of food products, and their outgrowth may cause food spoilage or food-borne illness. They are of particular concern to the food industry due to their thermal and chemical resistance in their dormant state. However, when spores germinate they lose the majority of their resistance traits, making them susceptible to a variety of food processing treatments. Bacteriocins represent one potential treatment as they may inhibit spores in the post-germination/outgrowth phase of the spore cycle. Spore eradication and control in food is critical, as they are able to spoil and in certain cases compromise the safety of food by producing dangerous toxins. Thus, understanding the mechanisms by which bacteriocins exert their sporostatic/sporicidal activity against bacterial spores will ultimately facilitate their optimal use in food. This review will focus on the use of bacteriocins alone, or in combination with other innovative processing methods to control spores in food, the current knowledge and gaps therein with regard to bacteriocin-spore interactions and discuss future research approaches to enable spores to be more effectively targeted by bacteriocins in food settings.
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Affiliation(s)
- Kevin Egan
- School of Microbiology, University College Cork Cork, Ireland
| | - Des Field
- School of Microbiology, University College Cork Cork, Ireland
| | - Mary C Rea
- Teagasc Food Research Centre, MooreparkFermoy, Ireland; APC Microbiome InstituteUniversity College Cork, Ireland
| | - R Paul Ross
- APC Microbiome InstituteUniversity College Cork, Ireland; College of Science, Engineering and Food Science, University College CorkCork, Ireland
| | - Colin Hill
- School of Microbiology, University College CorkCork, Ireland; APC Microbiome InstituteUniversity College Cork, Ireland
| | - Paul D Cotter
- Teagasc Food Research Centre, MooreparkFermoy, Ireland; APC Microbiome InstituteUniversity College Cork, Ireland
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59
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Bacteriocins of lactic acid bacteria: extending the family. Appl Microbiol Biotechnol 2016; 100:2939-51. [PMID: 26860942 PMCID: PMC4786598 DOI: 10.1007/s00253-016-7343-9] [Citation(s) in RCA: 401] [Impact Index Per Article: 50.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2015] [Revised: 01/18/2016] [Accepted: 01/22/2016] [Indexed: 12/24/2022]
Abstract
Lactic acid bacteria (LAB) constitute a heterogeneous group of microorganisms that produce lactic acid as the major product during the fermentation process. LAB are Gram-positive bacteria with great biotechnological potential in the food industry. They can produce bacteriocins, which are proteinaceous antimicrobial molecules with a diverse genetic origin, posttranslationally modified or not, that can help the producer organism to outcompete other bacterial species. In this review, we focus on the various types of bacteriocins that can be found in LAB and the organization and regulation of the gene clusters responsible for their production and biosynthesis, and consider the food applications of the prototype bacteriocins from LAB. Furthermore, we propose a revised classification of bacteriocins that can accommodate the increasing number of classes reported over the last years.
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60
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Casaburi A, Di Martino V, Ferranti P, Picariello L, Villani F. Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.05.016] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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61
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Antimicrobial peptides and proteins in the face of extremes: Lessons from archaeocins. Biochimie 2015; 118:344-55. [DOI: 10.1016/j.biochi.2015.06.004] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2015] [Accepted: 06/08/2015] [Indexed: 11/23/2022]
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62
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Cavera VL, Arthur TD, Kashtanov D, Chikindas ML. Bacteriocins and their position in the next wave of conventional antibiotics. Int J Antimicrob Agents 2015; 46:494-501. [PMID: 26341839 DOI: 10.1016/j.ijantimicag.2015.07.011] [Citation(s) in RCA: 122] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2015] [Revised: 07/10/2015] [Accepted: 07/15/2015] [Indexed: 12/13/2022]
Abstract
Micro-organisms are capable of producing a range of defence mechanisms, including antibiotics, bacteriocins, lytic agents, protein exotoxins, etc. Such mechanisms have been identified in nearly 99% of studied bacteria. The multiplicity and diversity of bacteriocins and the resultant effects of their interactions with targeted bacteria on microbial ecology has been thoroughly studied and remains an area of investigation attracting many researchers. However, the incorporation of bacteriocins into drug delivery systems used in conjunction with, or as potential alternatives to, conventional antibiotics is only a recent, although rapidly expanding, field. The extensive array of bacteriocins positions them as one of the most promising options in the next wave of antibiotics. The goal of this review was to explore bacteriocins as novel antimicrobials, alone and in combination with established antibiotics, and thus position them as a potential tool for addressing the current antibiotic crisis.
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Affiliation(s)
- Veronica L Cavera
- Department of Biochemistry and Microbiology, Rutgers State University, 76 Lipman Drive, New Brunswick, NJ 08901, USA
| | - Timothy D Arthur
- Department of Biochemistry and Microbiology, Rutgers State University, 76 Lipman Drive, New Brunswick, NJ 08901, USA
| | - Dimitri Kashtanov
- School of Environmental and Biological Sciences, Rutgers State University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Michael L Chikindas
- School of Environmental and Biological Sciences, Rutgers State University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
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63
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Ju X, Chen X, Du L, Wu X, Liu F, Yuan J. Alanine-Scanning Mutational Analysis of Durancin GL Reveals Residues Important for Its Antimicrobial Activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:6402-6409. [PMID: 26168032 DOI: 10.1021/acs.jafc.5b02114] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Durancin GL is a novel class IIa bacteriocin with 43 residues produced by Enterococcus durans 41D. This bacteriocin demonstrates narrow inhibition spectrum and potent antimicrobial activity against several Listeria monocytogenes strains, including nisin-resistant L. monocytogenes NR30. A systematic alanine-scanning mutational analysis with site-directed mutagenesis was performed to analyze durancin GL residues important for antimicrobial activity and specificity. Results showed that three mutations lost their antimicrobial activity, ten mutations demonstrated a decreased effect on the activity, and seven mutations exhibited relatively high activity. With regard to inhibitory spectrum, four mutants demonstrated a narrower antimicrobial spectrum than wild-type durancin GL. Another four mutants displayed a broader target cell spectrum and increased potency relative to wild-type durancin GL. These findings broaden our understanding of durancin GL residues important for its antimicrobial activity and contribute to future rational design of variants with increased potency.
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Affiliation(s)
- Xingrong Ju
- †College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xinquan Chen
- †College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Lihui Du
- †College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xueyou Wu
- †College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Fang Liu
- ‡Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Jian Yuan
- †College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
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64
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Cui Y, Hu T, Qu X, Zhang L, Ding Z, Dong A. Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments. Int J Mol Sci 2015; 16:13172-202. [PMID: 26068451 PMCID: PMC4490491 DOI: 10.3390/ijms160613172] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2015] [Revised: 05/09/2015] [Accepted: 05/22/2015] [Indexed: 12/24/2022] Open
Abstract
Plasmids are widely distributed in different sources of lactic acid bacteria (LAB) as self-replicating extrachromosomal genetic materials, and have received considerable attention due to their close relationship with many important functions as well as some industrially relevant characteristics of the LAB species. They are interesting with regard to the development of food-grade cloning vectors. This review summarizes new developments in the area of lactic acid bacteria plasmids and aims to provide up to date information that can be used in related future research.
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Affiliation(s)
- Yanhua Cui
- School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China.
| | - Tong Hu
- School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China.
| | - Xiaojun Qu
- Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin 150010, China.
| | - Lanwei Zhang
- School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China.
| | - Zhongqing Ding
- School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China.
| | - Aijun Dong
- School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China.
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65
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Engelhardt T, Albano H, Kiskó G, Mohácsi-Farkas C, Teixeira P. Antilisterial activity of bacteriocinogenic Pediococcus acidilactici HA6111-2 and Lactobacillus plantarum ESB 202 grown under pH and osmotic stress conditions. Food Microbiol 2015; 48:109-15. [DOI: 10.1016/j.fm.2014.11.015] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2014] [Revised: 11/03/2014] [Accepted: 11/25/2014] [Indexed: 11/29/2022]
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Jeong YJ, Moon GS. Antilisterial Bacteriocin from Lactobacillus rhamnosus CJNU 0519 Presenting a Narrow Antimicrobial Spectrum. Korean J Food Sci Anim Resour 2015; 35:137-42. [PMID: 26761811 PMCID: PMC4682500 DOI: 10.5851/kosfa.2015.35.1.137] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2015] [Accepted: 01/27/2015] [Indexed: 12/11/2022] Open
Abstract
A lactic acid bacterium presenting antimicrobial activity against a Lactobacillus acidophilus strain used for eradication of acid inhibition was isolated from a natural cheese. The 16S rRNA gene sequence of the isolate best matched with a strain of L. rhamnosus and was designated L. rhamnosus CJNU 0519. The antimicrobial activity of the partially purified bacteriocin of CJNU 0519 was abolished when treated with a protease, indicating the protein nature of the bacteriocin. The partially purified bacteriocin (rhamnocin 519) displayed a narrow antimicrobial activity against L. acidophilus, Listeria monocytogenes, and Staphylococcus aureus among several tested bacterial and yeast strains. Rhamnocin 519 in particular showed strong bactericidal action against L. monocytogenes.
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Affiliation(s)
- Ye-Jin Jeong
- Department of Biotechnology, Korea National University of Transportation, Jeungpyeong 368-701, Korea
| | - Gi-Seong Moon
- Department of Biotechnology, Korea National University of Transportation, Jeungpyeong 368-701, Korea
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Grande Burgos MJ, Pulido RP, Del Carmen López Aguayo M, Gálvez A, Lucas R. The Cyclic Antibacterial Peptide Enterocin AS-48: Isolation, Mode of Action, and Possible Food Applications. Int J Mol Sci 2014; 15:22706-22727. [PMID: 25493478 PMCID: PMC4284732 DOI: 10.3390/ijms151222706] [Citation(s) in RCA: 83] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2014] [Revised: 11/30/2014] [Accepted: 12/02/2014] [Indexed: 11/30/2022] Open
Abstract
Enterocin AS-48 is a circular bacteriocin produced by Enterococcus. It contains a 70 amino acid-residue chain circularized by a head-to-tail peptide bond. The conformation of enterocin AS-48 is arranged into five alpha-helices with a compact globular structure. Enterocin AS-48 has a wide inhibitory spectrum on Gram-positive bacteria. Sensitivity of Gram-negative bacteria increases in combination with outer-membrane permeabilizing treatments. Eukaryotic cells are bacteriocin-resistant. This cationic peptide inserts into bacterial membranes and causes membrane permeabilization, leading ultimately to cell death. Microarray analysis revealed sets of up-regulated and down-regulated genes in Bacillus cereus cells treated with sublethal bacteriocin concentration. Enterocin AS-48 can be purified in two steps or prepared as lyophilized powder from cultures in whey-based substrates. The potential applications of enterocin AS-48 as a food biopreservative have been corroborated against foodborne pathogens and/or toxigenic bacteria (Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella enterica) and spoilage bacteria (Alicyclobacillus acidoterrestris, Bacillus spp., Paenibacillus spp., Geobacillus stearothermophilus, Brochothrix thermosphacta, Staphylococcus carnosus, Lactobacillus sakei and other spoilage lactic acid bacteria). The efficacy of enterocin AS-48 in food systems increases greatly in combination with chemical preservatives, essential oils, phenolic compounds, and physico-chemical treatments such as sublethal heat, high-intensity pulsed-electric fields or high hydrostatic pressure.
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Affiliation(s)
- María José Grande Burgos
- Department of Health Sciences, University of Jaen, Campus Las Lagunillas s/n, 23071 Jaen, Spain.
| | - Rubén Pérez Pulido
- Department of Health Sciences, University of Jaen, Campus Las Lagunillas s/n, 23071 Jaen, Spain.
| | | | - Antonio Gálvez
- Department of Health Sciences, University of Jaen, Campus Las Lagunillas s/n, 23071 Jaen, Spain.
| | - Rosario Lucas
- Department of Health Sciences, University of Jaen, Campus Las Lagunillas s/n, 23071 Jaen, Spain.
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68
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Bacteria isolated from shellfish digestive gland with antipathogenic activity as candidates to increase the efficiency of shellfish depuration process. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.05.038] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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69
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Cui Y, Zhang C, Wang C, Lv X, Chen Z, Ding Z, Wang Y, Cui H. A Screening of Class IIa Bacteriocins Produced by Lactic Acid Bacteria Isolated from Fermented Mare Milk. J Food Saf 2013. [DOI: 10.1111/jfs.12073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yanhua Cui
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin China
| | - Chao Zhang
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin China
| | - Chao Wang
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin China
| | - Xiaomeng Lv
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin China
| | - Zhangting Chen
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin China
| | - Zhongqing Ding
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin China
| | - Yunfeng Wang
- State Key Laboratory of Veterinary Biotechnology, Harbin Veterinary Research Institute; Chinese Academy of Agricultural Sciences; Harbin China
| | - Hongyu Cui
- State Key Laboratory of Veterinary Biotechnology, Harbin Veterinary Research Institute; Chinese Academy of Agricultural Sciences; Harbin China
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