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Kim JH, Lee ES, Kim BM, Ham JS, Oh MH. Simple Purification and Antimicrobial Properties of Bacteriocin-like Inhibitory Substance from Bacillus Species for the Biopreservation of Cheese. Foods 2023; 13:10. [PMID: 38201038 PMCID: PMC10778428 DOI: 10.3390/foods13010010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 12/14/2023] [Accepted: 12/15/2023] [Indexed: 01/12/2024] Open
Abstract
Bacteriocins may be used as natural preservatives and antibiotic substitutes in various foods. However, the multistep purification process of bacteriocins results in high production costs, which is an obstacle to their commercial use and consumer accessibility. In this study, a bacteriocin-like inhibitory substance (BLIS) from Bacillus spp. isolated from Korean fermented foods was partially purified using the aqueous two-phase system (ATPS). The maximum activity of the BLIS was achieved for ATPS composed of PEG 1000 (15% [w/w])/ammonium sulfate (20% [w/w])/sodium chloride (2% [w/w]), which caused BLIS activity to increase by 3 times with a 99% recovery rate. In particular, B. amyloliquefaciens Y138-6 BLIS exhibited broad antibacterial activity, high resistance to acid-base stress, and excellent thermal stability. This antibacterial substance inhibited the growth of aerobic bacteria and fungi on the walls of cheese and ripening rooms. These antibacterial properties have been shown to increase food safety and have the potential for use as biopreservatives. Moreover, considering that the execution of the ATPS requires only salts and PEG, it is a simple, environmentally friendly, and cost-effective process and may have industrial applications in the recovery of BLIS from fermentation broth.
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Affiliation(s)
| | | | | | | | - Mi-Hwa Oh
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea; (J.-H.K.); (E.-S.L.); (B.-M.K.); (J.-S.H.)
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2
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Goel A, Halami PM. Structural and biosynthetic diversity of plantaricins from Lactiplantibacillus. Appl Microbiol Biotechnol 2023; 107:5635-5649. [PMID: 37493805 DOI: 10.1007/s00253-023-12692-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 07/05/2023] [Accepted: 07/12/2023] [Indexed: 07/27/2023]
Abstract
Lactiplantibacillus plantarum (L. plantarum) produces an antimicrobial peptide known as plantaricin. Plantaricin-producing L. plantarum is of interest for its gut-friendly nature, wide range of sugar utilization, palatability, and probiotic attributes, making it a better candidate for the food industry. Numerous strains of plantaricin-producing L. plantarum have been isolated from different ecological niches and found to follow different mechanisms for plantaricin production. The mechanism of plantaricin production is sensitive to environmental factors; therefore, any alteration in the optimum conditions can inhibit/halt bacteriocin production. To regain the lost or hidden plantaricin-producing character of the L. plantarum strains under ideal laboratory conditions, it is essential to understand the mechanism of plantaricin production. Previously, discrete information on various mechanisms of plantaricin production has been elaborated. However, based on the literature analysis, we observed that a systematic classification of plantaricins produced by L. plantarum is not explored. Hence, we aim to collect information about rapidly emerging plantaricins and distribute them among the different classes of bacteriocin, followed by classifying them based on different mechanisms of plantaricin production. This may help scaleup the bacteriocin production at industrial levels, which is otherwise challenging to achieve. This will also help the reader understand plantaricins and their mechanism of plantaricin production to a deeper extent and to characterize/reproduce the peptide where plantaricin production is a hidden character. KEY POINTS: • L. plantarum produces the antimicrobial compound plantaricin. • L. plantarum has different regulatory operons which control plantaricin production. • Based on the regulatory operon, the mechanism of plantaricin production is different.
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Affiliation(s)
- Aditi Goel
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India
| | - Prakash Motiram Halami
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India.
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3
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Wang Y, Gu Z, Zhang S, Li P. Complete Genome Sequencing Revealed the Potential Application of a Novel Weizmannia coagulans PL-W Production with Promising Bacteriocins in Food Preservative. Foods 2023; 12:216. [PMID: 36613432 PMCID: PMC9818457 DOI: 10.3390/foods12010216] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 12/01/2022] [Accepted: 12/23/2022] [Indexed: 01/05/2023] Open
Abstract
Weizmannia coagulans is an important potential probiotic with dual characteristics of Bacillus and Lactobacillus. This study describes a novel Weizmannia coagulans PL-W with excellent antibacterial activity isolated from Mongolian traditional cheese, in which safety and probiotic potential were evaluated by complete genome sequencing. The crude bacteriocins of W. coagulans PL-W showed antibacterial activity against various foodborne pathogens, including Listeria monocytogenes CMCC 54,004, Bacillus cereus ATCC 14,579, and Staphylococcus aureus ATCC 25,923. Moreover, the crude bacteriocins have outstanding stability against pH, temperature, surfactants, and are sensitive to protease. The complete genome sequencing revealed W. coagulans PL-W consists of 3,666,052-base pair (bp) circular chromosomes with a GC content of 46.24% and 3485 protein-coding genes. It contains 84 tRNA, 10 23S rRNA, 10 16S rRNA, and 10 5S rRNA. In addition, no risk-related genes such as acquired antibiotic resistance genes, virulence, and pathogenic factors were identified, demonstrating that W. coagulans PL-W is safe to use. Furthermore, the presence of gene clusters involved in bacteriocin synthesis, adhesion-related genes, and genes contributing to acid and bile tolerance indicate that W. coagulans PL-W is a potential candidate probiotic. Thus, antimicrobial activity and genome characterization of W. coagulans PL-W demonstrate that it has extensive potential applications as a food protective culture.
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Affiliation(s)
| | | | | | - Pinglan Li
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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4
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Purification, HR-LC-ESI-MS-MS Identification, and Peptide Prediction of Bacteriocin-Like Inhibitory Substances Produced by Streptomyces sp. Isolated from Chanos chanos. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:8672643. [PMID: 35959223 PMCID: PMC9363233 DOI: 10.1155/2022/8672643] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 06/02/2022] [Accepted: 07/13/2022] [Indexed: 11/17/2022]
Abstract
Consumption of fresh and minimally processed food is closely related to foodborne diseases. To minimize the adverse effects, bacteriocin-like inhibitory substance (BLIS) as a natural preservative can be used. One of the bacteriocins with promising activity was produced by Streptomyces sp. Using gel filtration chromatography, the bacteriocin purification process succeeded in obtaining semi-purified fractions with broad-spectrum inhibitory activity to foodborne pathogen bacteria. These fractions are also stable up to 100 °C and pH 2.0–7.0. High-Resolution Liquid Chromatography Electrospray Ionization-Tandem Mass Spectrometry analysis followed by orthogonal projection to latent structure showed that each fraction had eight peaks with the highest positive correlation to BLIS-specific activity. Peptide identification based on MS spectrum found 597 predictive peptides, of which 42 predictive peptides with antimicrobial peptide characteristics and the highest iAMPpred antimicrobial peptide probability (>0.5) were selected. The selected predictive peptides have molecular mass of 247.13-615.37 Da and consist of at least 20% hydrophobic amino acids with a hydrophobicity value of 14.72 Kcal mol−1. The results of this study indicate the effectiveness of BLIS purification by gel filtration chromatography and the promising potential of semi-purified BLIS as a natural preservative. Besides, the active peptides in semi-purified BLIS can also be identified quickly so that the isolation process to obtain purified-BLIS can be carried out more efficiently.
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Verma DK, Thakur M, Singh S, Tripathy S, Gupta AK, Baranwal D, Patel AR, Shah N, Utama GL, Niamah AK, Chávez-González ML, Gallegos CF, Aguilar CN, Srivastav PP. Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101594] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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6
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Inhibition Activity of Plantaricin Q7 Produced by Lactobacillus plantarum Q7 against Listeria monocytogenes and Its Biofilm. FERMENTATION 2022. [DOI: 10.3390/fermentation8020075] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
Plantaricin Q7 is a broad-spectrum antimicrobial peptide produced by Lactobacillus plantarum Q7. The effects of plantaricin Q7 on Listeria monocytogenes and its biofilm were investigated. The results showed that plantaricin Q7 changed the cell membrane permeability and integrity of Listeria monocytogenes significantly. The extracellular lactate dehydrogenase activity increased from 156.74 U/L to 497.62 U/L, and the K+ concentration was increased rapidly from 0.02 g/L to 0.09 g/L. Furthermore, the flagellum motility of Listeria monocytogenes reduced and the relative adhesion rate decreased about 30% after treatment with plantaricin Q7. Meanwhile, the morphology and structure of Listeria monocytogenes cell and biofilm were damaged. These findings suggested that plantaricin Q7 exhibited significant inhibitory effects on not only Listeria monocytogenes cell but also its biofilm, which might be used as a natural and effective biological preservative for food storage.
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7
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Yuliana T, Hayati F, Rialita T, Cahyana Y. Partial Purification of Bacteriocin from Lactobacillus pentosus Strain 124-2 Isolated from "Dadih". Pak J Biol Sci 2022; 25:796-802. [PMID: 36098081 DOI: 10.3923/pjbs.2022.796.802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
<b>Background and Objective:</b> Preservation using antimicrobials has been observed to inhibit the growth of pathogenic bacteria in food. Nowadays many people choose food preservatives that are safe for health and natural. Bacteriocins as food preservatives are safe because antimicrobials from the antimicrobial peptide group include GRAS (Generally Recognized As Safe). Bacteriocin-producing LAB can be found in various fermented foods, one of which is "Dadih". Bacteriocins are expected to inhibit the growth of pathogenic bacteria so that they can be developed as an alternative to food preservatives. <b>Materials and Methods:</b> In this study, all experiments were performed with two replicates and the results were expressed as Mean±Standard Deviation (SD). <b>Results:</b> Screening results showed that the DK8 isolate had the highest antimicrobial activity. The DK8 isolate was identified molecularly using 16s RNA sequencing, showing that the DK8 isolate had the highest similarity to <i>Lactobacillus pentosus</i> strain 124-2. Bacteriocins from DK8 isolate and partially purified using ammonium sulfate precipitation at concentrations of 50, 60 and 70%. The addition of ammonium sulfate with a concentration of 50% showed the highest antimicrobial activity against <i>Salmonella</i> sp. (12.63 mm) and <i>Escherichia coli</i> (11.33 mm) while the highest antimicrobial activity against <i>Staphylococcus aureus</i> was the addition of 60% ammonium sulfate (8.13 mm). <b>Conclusion:</b> Lactic acid bacteria isolate was identified to have the highest similarity with <i>Lactobacillus pentosus</i> strain 124-2 and precipitation using 50% ammonium sulfate showed the highest antimicrobial activity.
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Sharma BR, Halami PM, Tamang JP. Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods. Food Sci Biotechnol 2022; 31:1-16. [PMID: 35059226 PMCID: PMC8733103 DOI: 10.1007/s10068-021-00986-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 08/28/2021] [Accepted: 09/16/2021] [Indexed: 10/20/2022] Open
Abstract
Ethnic fermented foods are known for their unique aroma, flavour, taste, texture and other sensory properties preferred by every ethnic community in this world culturally as parts of their eatables. Some beneficial microorganisms associated with fermented foods have several functional properties and health-promoting benefits. Bacteriocins are the secondary metabolites produced by the microorganisms mostly lactic acid bacteria present in the fermented foods which can act as lantibiotics against the pathogen bacteria. Several studies have been conducted regarding the isolation and characterization of potent strains as well as their association with different types of bacteriocins. Collective information regarding the gene organizations responsible for the potent effect of bacteriocins as lantibiotics, mode of action on pathogen bacterial cells is not yet available. This review focuses on the gene organizations, pathways include for bacteriocin and their mode of action for various classes of bacteriocins produced by lactic acid bacteria in some ethnic fermented foods.
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Affiliation(s)
- Basista Rabina Sharma
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
| | - Prakash M. Halami
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
| | - Jyoti Prakash Tamang
- DAICENTER, Department of Microbiology, Sikkim University, Science Building, Tadong, Gangtok, Sikkim 737102 India
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9
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Du R, Ping W, Ge J. Purification, characterization and mechanism of action of enterocin HDX-2, a novel class IIa bacteriocin produced by Enterococcus faecium HDX-2. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112451] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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10
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Pei J, Jin W, Wang J, Huang Y, Li X, Zhang H, Zhang Y, Ramadan A, Abd El-Aty AM. Purification and Characterization of Plantaricin YKX and Assessment of Its Inhibitory Activity Against Alicyclobacillus spp. Front Microbiol 2021; 12:783266. [PMID: 34956149 PMCID: PMC8696185 DOI: 10.3389/fmicb.2021.783266] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Accepted: 11/04/2021] [Indexed: 11/13/2022] Open
Abstract
Consumers prefer natural over synthetic chemical preservatives on a food label. Therefore, it is crucial to ensure the safety and efficacy of such natural preservatives. The emergence of heat-resistant spore-forming Alicyclobacillus spp. has been associated with spoilage problems in the fruit juice industry. Herein, a bacteriocin-producing stain YKX was isolated from the traditional pickles in Hanzhong City, China, and it was identified as Lactobacillus plantarum by morphological, biochemical, physiological, and genotypic features. A stable bacteriocin, plantaricin YKX, was isolated, purified, and tested for its efficacy against Alicyclobacillus acidoterrestris. Plantaricin YKX is a 14-amino acid peptide (Lys-Tyr-Gly-Asn-Gly-Leu-Ser-Arg-Ile-Phe-Ser-Ala-Leu-Lys). Its minimal inhibitory concentrations (MICs) against the tested bacterial and fungal strains were ranged from 16 to 64 μg/mL. It is thermostable and active at pH 3-8. The flow cytometry data and microscopic observations suggested that plantaricin YKX can augment cell membrane permeability, induce potassium ion leakage and pore formation, and disrupt cell membranes. It also affects spore germination and guaiacol production of A. acidoterrestris, probably due to upregulation of the luxS gene linked to quorum sensing.
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Affiliation(s)
- Jinjin Pei
- Qinba State Key Laboratory of Biological Resources and Ecological Environment, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Shaanxi Province Key Laboratory of Bio-Resources, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, China
| | - Wengang Jin
- Qinba State Key Laboratory of Biological Resources and Ecological Environment, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Shaanxi Province Key Laboratory of Bio-Resources, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, China
| | - Jinze Wang
- Qinba State Key Laboratory of Biological Resources and Ecological Environment, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Shaanxi Province Key Laboratory of Bio-Resources, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, China
| | - Yigang Huang
- Qinba State Key Laboratory of Biological Resources and Ecological Environment, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Shaanxi Province Key Laboratory of Bio-Resources, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, China
| | - Xinsheng Li
- Qinba State Key Laboratory of Biological Resources and Ecological Environment, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Shaanxi Province Key Laboratory of Bio-Resources, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, China
| | - Hongxia Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Science, Jinan, China
| | - Yonggui Zhang
- Qinba State Key Laboratory of Biological Resources and Ecological Environment, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Shaanxi Province Key Laboratory of Bio-Resources, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, China
| | - Amer Ramadan
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - A. M. Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Science, Jinan, China
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
- Department of Medical Pharmacology, Faculty of Medicine, Atatürk University, Erzurum, Turkey
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11
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Bu Y, Yang H, Li J, Liu Y, Liu T, Gong P, Zhang L, Wang S, Yi H. Comparative Metabolomics Analyses of Plantaricin Q7 Production by Lactobacillus plantarum Q7. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10741-10748. [PMID: 34478301 DOI: 10.1021/acs.jafc.1c03533] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Plantaricin Q7 is a bacteriocin produced by Lactobacillus plantarum Q7 with food preservation potential. Low yield is one of the bottlenecks of the wide application of plantaricin Q7. Nontargeted metabolomics was performed to reveal the mechanism of plantaricin Q7 biosynthesis. The results showed that the composition and abundance of intracellular metabolites varied significantly at key time points of plantaricin Q7 synthesis. Differential metabolic pathways were purine metabolism; pyrimidine metabolism; alanine, aspartate, and glutamate metabolism; amino acid biosynthesis; aminoacyl-tRNA biosynthesis; and ABC transporters. Differential metabolites were xanthine, deoxyadenosine, uracil, 5-methylcytosine, α-ketoglutarate, γ-aminobutyric acid, glutamate, glutamine, and tryptophan. Based on metabolomics information, the putative metabolic synthesis pathway of plantaricin Q7 was proposed. Glutamine, glutamate, and 5-methylcytosine could be critical metabolites and simulate plantaricin Q7 biosynthesis significantly (P < 0.05). Bacteriocin production was investigated by comparative metabolomics in this report, which could help to achieve higher plantaricin Q7 yield by metabolic regulation.
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Affiliation(s)
- Yushan Bu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China
| | - Hui Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China
| | - Jianxun Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China
| | - Yinxue Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China
| | - Tongjie Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China
| | - Pimin Gong
- College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China
| | - Lanwei Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China
| | - Shumei Wang
- College of Food Engineering, Harbin University, Harbin 150086, China
| | - Huaxi Yi
- College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China
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A broad-spectrum novel bacteriocin produced by Lactobacillus plantarum SHY 21–2 from yak yogurt: Purification, antimicrobial characteristics and antibacterial mechanism. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110955] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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13
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Zhao R, Lu Y, Ran J, Li G, Lei S, Zhu Y, Xu B. Purification and characterization of bacteriocin produced by Lactobacillus rhamnosus zrx01. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100754] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Cui Y, Luo L, Wang X, Lu Y, Yi Y, Shan Y, Liu B, Zhou Y, Lü X. Mining, heterologous expression, purification, antibactericidal mechanism, and application of bacteriocins: A review. Compr Rev Food Sci Food Saf 2020; 20:863-899. [PMID: 33443793 DOI: 10.1111/1541-4337.12658] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 09/04/2020] [Accepted: 09/28/2020] [Indexed: 02/06/2023]
Abstract
Bacteriocins are generally considered as low-molecular-weight ribosomal peptides or proteins synthesized by G+ and G- bacteria that inhibit or kill other related or unrelated microorganisms. However, low yield is an important factor restricting the application of bacteriocins. This paper reviews mining methods, heterologous expression in different systems, the purification technologies applied to bacteriocins, and identification methods, as well as the antibacterial mechanism and applications in three different food systems. Bioinformatics improves the efficiency of bacteriocins mining. Bacteriocins can be heterologously expressed in different expression systems (e.g., Escherichia coli, Lactobacillus, and yeast). Ammonium sulfate precipitation, dialysis membrane, pH-mediated cell adsorption/desorption, solvent extraction, macroporous resin column, and chromatography are always used as purification methods for bacteriocins. The bacteriocins are identified through electrophoresis and mass spectrum. Cell envelope (e.g., cell permeabilization and pore formation) and inhibition of gene expression are common antibacterial mechanisms of bacteriocins. Bacteriocins can be added to protect meat products (e.g., beef and sausages), dairy products (e.g., cheese, milk, and yogurt), and vegetables and fruits (e.g., salad, apple juice, and soybean sprouts). The future research directions are also prospected.
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Affiliation(s)
- Yanlong Cui
- Lab of Bioresources, College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Lingli Luo
- Lab of Bioresources, College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xin Wang
- Lab of Bioresources, College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yingying Lu
- Lab of Bioresources, College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yanglei Yi
- Lab of Bioresources, College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yuanyuan Shan
- Lab of Bioresources, College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Bianfang Liu
- Lab of Bioresources, College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yuan Zhou
- Lab of Bioresources, College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xin Lü
- Lab of Bioresources, College of Food Science and Engineering, Northwest A&F University, Yangling, China
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15
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Ng ZJ, Zarin MA, Lee CK, Tan JS. Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a review. RSC Adv 2020; 10:38937-38964. [PMID: 35518417 PMCID: PMC9057404 DOI: 10.1039/d0ra06161a] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Accepted: 10/05/2020] [Indexed: 12/12/2022] Open
Abstract
Infectious diseases caused by bacteria that can be transmitted via food, livestock and humans are always a concern to the public, as majority of them may cause severe illnesses and death. Antibacterial agents have been investigated for the treatment of bacterial infections. Antibiotics are the most successful antibacterial agents that have been used widely for decades to ease human pain caused by bacterial infections. Nevertheless, the emergence of antibiotic-resistant bacteria has raised awareness amongst public about the downside of using antibiotics. The threat of antibiotic resistance to global health, food security and development has been emphasized by the World Health Organization (WHO), and research studies have been focused on alternative antimicrobial agents. Bacteriocin, a natural antimicrobial peptide, has been chosen to replace antibiotics for its application in food preservation and infectious disease treatment for livestock and humans, as it is less toxic.
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Affiliation(s)
- Zhang Jin Ng
- School of Industrial Technology, Universiti Sains Malaysia 11800 Gelugor Pulau Pinang Malaysia +604 6536375 +604 6536376
| | - Mazni Abu Zarin
- School of Industrial Technology, Universiti Sains Malaysia 11800 Gelugor Pulau Pinang Malaysia +604 6536375 +604 6536376
| | - Chee Keong Lee
- School of Industrial Technology, Universiti Sains Malaysia 11800 Gelugor Pulau Pinang Malaysia +604 6536375 +604 6536376
| | - Joo Shun Tan
- School of Industrial Technology, Universiti Sains Malaysia 11800 Gelugor Pulau Pinang Malaysia +604 6536375 +604 6536376
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16
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Cui G, Pan C, Xu P, Li Y, Wang L, Gong B, Li X, Huang S. Purification and characterization of a novel bacteriocin produced by Enterococcus faecalis CG-9 from human saliva. BIOTECHNOL BIOTEC EQ 2020. [DOI: 10.1080/13102818.2020.1830714] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
Affiliation(s)
- Gongcheng Cui
- College of Life Science and Technology, Guangxi University, Guangxi, Nanning, PR China
| | - Changpei Pan
- Nanning Science and Technology Enterprise Incubation Base Co., Ltd, Guangxi, Nanning, PR China
| | - Peng Xu
- College of Life Science and Technology, Guangxi University, Guangxi, Nanning, PR China
| | - Yanting Li
- College of Life Science and Technology, Guangxi University, Guangxi, Nanning, PR China
| | - Lijuan Wang
- College of Life Science and Technology, Guangxi University, Guangxi, Nanning, PR China
| | - Binting Gong
- College of Life Science and Technology, Guangxi University, Guangxi, Nanning, PR China
| | - Xiangping Li
- College of Animal Science and Technology, Guangxi University, Guangxi, Nanning, PR China
| | - Shihai Huang
- College of Life Science and Technology, Guangxi University, Guangxi, Nanning, PR China
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17
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Lu Y, Yan H, Li X, Gu Y, Wang X, Yi Y, Shan Y, Liu B, Zhou Y, Lü X. Physicochemical properties and mode of action of a novel bacteriocin BM1122 with broad antibacterial spectrum produced by Lactobacillus crustorum MN047. J Food Sci 2020; 85:1523-1535. [PMID: 32282078 DOI: 10.1111/1750-3841.15131] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 03/08/2020] [Accepted: 03/14/2020] [Indexed: 12/11/2022]
Abstract
Bacteriocins are defined as ribosomally synthesized antibacterial peptides/proteins that either kill or inhibit the growth of other bacteria. In the present study, the physicochemical properties, mode of action, and potential use in food preservation of a novel bacteriocin BM1122 from Lactobacillus crustorum MN047 were studied. It exhibited a broad inhibitory spectrum against selected Gram-positive and Gram-negative bacteria. Kinetic curves revealed efficient time-dependent bactericidal activity. Moreover, BM1122 possessed low hemolytic activity and good thermal stability between 60 and 120 °C. It was resistant to a wide range of pH (2 to 11) and proteinases. The scanning and transmission electron microscopy showed that BM1122 led to plasmolysis of Staphylococcus aureus and pore formation in Escherichia coli. Flow cytometric analysis demonstrated that BM1122 destroyed cell membrane integrity. Additionally, BM1122 could also inhibit biofilm formation and disturb the normal cell cycles of S. aureus and E. coli. Finally, BM1122 may enhance the inhibition of S. aureus and E. coli on beef meat stored at 4 °C for a duration of 10 days. These findings indicated that BM1122 had the potential for use as a natural preservative in the food industry. PRACTICAL APPLICATION: Fresh raw meats are highly perishable products. Bacteriocin BM1122 with a broad antibacterial spectrum can inhibit the growth of microorganisms in beef meat during refrigerated storage.
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Affiliation(s)
- Yingying Lu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, 712100, China
| | - Hong Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, 712100, China
| | - Xin Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, 712100, China
| | - Yaxin Gu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, 712100, China
| | - Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, 712100, China
| | - Yanglei Yi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, 712100, China
| | - Yuanyuan Shan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, 712100, China
| | - Bianfang Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, 712100, China
| | - Yuan Zhou
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, 712100, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, 712100, China
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18
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Purification and partial characterization of a novel bacteriocin produced by bacteriocinogenic Lactobacillus fermentum BZ532 isolated from Chinese fermented cereal beverage (Bozai). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109113] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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19
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Qin Y, Wang Y, He Y, Zhang Y, She Q, Chai Y, Li P, Shang Q. Characterization of Subtilin L-Q11, a Novel Class I Bacteriocin Synthesized by Bacillus subtilis L-Q11 Isolated From Orchard Soil. Front Microbiol 2019; 10:484. [PMID: 30930878 PMCID: PMC6429107 DOI: 10.3389/fmicb.2019.00484] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Accepted: 02/25/2019] [Indexed: 12/25/2022] Open
Abstract
Bacteriocins are peptides or proteins synthesized by bacterial ribosomes that show killing or inhibitory activities against different groups of bacteria. Bacteriocins are considered potential alternatives to traditional antibiotics, preservatives in pharmaceutical and food industries. A strain L-Q11 isolated from orchard soil was phylogenetically characterized as Bacillus subtilis based on 16S rRNA gene sequencing analysis. A novel class I bacteriocin (Subtilin L-Q11), was identified and purified from L-Q11 cell-free supernatant in a four-step procedure, including salt precipitation, cation exchange, gel filtration, and reverse-phase high-performance liquid chromatography (RP-HPLC). The molecular mass (3,552.9 Da) of this novel bacteriocin was determined by Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS). The purified Subtilin L-Q11 exhibited optimal features in pH tolerance, thermostability, and sensitivity to proteases. Further, Subtilin L-Q11 showed inhibitory activities against a number of bacteria including some human pathogens and food spoilage bacteria, in particular Staphylococcus aureus. All these important features make this novel bacteriocin a potential candidate for the development of a new antibacterial drug or food preservative in the future.
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Affiliation(s)
- Yuxuan Qin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, Key Laboratory of Functional Dairy, China Agricultural University, Beijing, China.,Department of Biology, Northeastern University, Boston, MA, United States
| | - Yao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, Key Laboratory of Functional Dairy, China Agricultural University, Beijing, China
| | - Yinghao He
- Department of Biology, Northeastern University, Boston, MA, United States
| | - Ying Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, Key Laboratory of Functional Dairy, China Agricultural University, Beijing, China
| | - Qianxuan She
- Department of Biology, Northeastern University, Boston, MA, United States
| | - Yunrong Chai
- Department of Biology, Northeastern University, Boston, MA, United States
| | - Pinglan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, Key Laboratory of Functional Dairy, China Agricultural University, Beijing, China
| | - Qingmao Shang
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops, The Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
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20
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Preservation of Meat Products with Bacteriocins Produced by Lactic Acid Bacteria Isolated from Meat. J FOOD QUALITY 2019. [DOI: 10.1155/2019/4726510] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Bacteriocins are ribosomal-synthesized antimicrobial peptides that inhibit the growing of pathogenic and/or deteriorating bacteria. The most studied bacteriocin-producing microorganisms are lactic acid bacteria (LAB), as they have great potential application in food biopreservation, since the majority have GRAS (Generally Recognized as Safe) status. The LAB-producing bacteriocins and/or bacteriocins produced by these bacteria have been widely studied, with the emphasis on those derived from milk and dairy products. On the other hand, isolates from meat and meat products are less studied. The objective of this review is to address the main characteristics, classification, and mechanism of action of bacteriocins and their use in food, to highlight studies on the isolation of LAB with bacteriocinogenic potential from meat and meat products and also to characterize, purify, and apply these bacteriocins in meat products. In summary, most of the microorganisms studied areLactococcus,Enterococcus,Pediococcus, andLactobacillus, which produce bacteriocins such as nisin, enterocin, pediocin, pentocin, and sakacin, many with the potential for use in food biopreservation.
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21
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Jamaluddin N, Ariff AB, Wong FWF. Purification of a Bacteriocin-Like Inhibitory Substance Derived from Pediococcus acidilactici Kp10 by an Aqueous Micellar Two-Phase System. Biotechnol Prog 2018; 35:e2719. [PMID: 30299004 DOI: 10.1002/btpr.2719] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 08/27/2018] [Accepted: 09/16/2018] [Indexed: 01/09/2023]
Abstract
Aqueous micellar two-phase system (AMTPS) is an extractive technique of biomolecule, where it is based on the differential partitioning behavior of biomolecule between a micelle-rich and a micelle-poor phase. In this study, an AMTPS composed of a nonionic surfactant, Triton X-100 (TX-100) was used for purifying a bacteriocin-like inhibitory substance (BLIS) derived from Pediococcus acidilactici Kp10. The influences of the surfactant concentration and the effect of additives on the partitioning behavior and activity yield of the BLIS were investigated. The obtained coexistence curves showed that the mixtures of solutions composed of different surfactant concentrations (5-30% w/w) and 50% w/w crude load were able to separate into two phases at temperatures of above 60 °C. The optimum conditions for BLIS partitioning using the TX-100-based AMTPS were: TX-100 concentration of 22.5% w/w, CFCS load of 50% w/w, incubation time of 30 min at 75 °C, and back-extraction using acetone precipitation. This optimal partitioning resulted in an activity yield of 64.3% and a purification factor of 5.8. Moreover, the addition of several additives, such as sorbitol, KCl, dioctyl sulfosuccinate sodium salt, and Coomassie® Brilliant Blue, demonstrated no improvement in the BLIS separation, except for Amberlite® resin XAD-4, where the activity yield was improved to 70.3% but the purification factor was reduced to 2.3. Results from this study have demonstrated the potential and applicability of TX-100-based AMTPS as a primary recovery method for the BLIS from a complex fermentation broth of P. acidilactici Kp10. © 2018 American Institute of Chemical Engineers Biotechnol. Prog., 35: e2719, 2019.
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Affiliation(s)
- Norfariza Jamaluddin
- Depart. of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Bioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Arbakariya B Ariff
- Depart. of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Bioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Fadzlie Wong Faizal Wong
- Depart. of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Bioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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22
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A novel bacteriocin DY4-2 produced by Lactobacillus plantarum from cutlassfish and its application as bio-preservative for the control of Pseudomonas fluorescens in fresh turbot (Scophthalmus maximus) fillets. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.02.002] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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23
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Behera SS, Ray RC, Zdolec N. Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods. BIOMED RESEARCH INTERNATIONAL 2018; 2018:9361614. [PMID: 29998137 PMCID: PMC5994577 DOI: 10.1155/2018/9361614] [Citation(s) in RCA: 175] [Impact Index Per Article: 29.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 03/31/2018] [Accepted: 04/03/2018] [Indexed: 12/20/2022]
Abstract
Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most studied species extensively used in food industry as probiotic microorganism and/or microbial starter. The exploitation of Lb. plantarum strains with their long history in food fermentation forms an emerging field and design of added-value foods. Lb. plantarum strains were also used to produce new functional (traditional/novel) foods and beverages with improved nutritional and technological features. Lb. plantarum strains were identified from many traditional foods and characterized for their systematics and molecular taxonomy, enzyme systems (α-amylase, esterase, lipase, α-glucosidase, β-glucosidase, enolase, phosphoketolase, lactase dehydrogenase, etc.), and bioactive compounds (bacteriocin, dipeptides, and other preservative compounds). This review emphasizes that the Lb. plantarum strains with their probiotic properties can have great effects against harmful microflora (foodborne pathogens) to increase safety and shelf-life of fermented foods.
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Affiliation(s)
- Sudhanshu S. Behera
- Department of Fisheries and Animal Resources Development, Government of Odisha, Bhubaneswar, India
- Centre for Food Biology Studies, 1071/17 Jagamohan Nagar, Khandagiri PO, Bhubaneswar 751 030, Odisha, India
| | - Ramesh C. Ray
- Centre for Food Biology Studies, 1071/17 Jagamohan Nagar, Khandagiri PO, Bhubaneswar 751 030, Odisha, India
| | - Nevijo Zdolec
- Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, Heinzelova 55, 10000 Zagreb, Croatia
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24
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Du H, Yang J, Lu X, Lu Z, Bie X, Zhao H, Zhang C, Lu F. Purification, Characterization, and Mode of Action of Plantaricin GZ1-27, a Novel Bacteriocin against Bacillus cereus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4716-4724. [PMID: 29690762 DOI: 10.1021/acs.jafc.8b01124] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Bacillus cereus is an opportunistic pathogen that causes foodborne diseases. We isolated a novel bacteriocin, designated plantaricin GZ1-27, and elucidated its mode of action against B. cereus. Plantaricin GZ1-27 was purified using ammonium sulfate precipitation, gel-filtration chromatography, and RP-HPLC. MALDI-TOF/MS revealed that its molecular mass was 975 Da, and Q-TOF-MS/MS analysis predicted the amino acid sequence as VSGPAGPPGTH. Plantaricin GZ1-27 showed thermostability and pH stability. The antibacterial mechanism was investigated using flow cytometry, confocal laser-scanning microscopy, scanning and transmission electron microscopy, and RT-PCR, which revealed that GZ1-27 increased cell membrane permeability, triggered K+ leakage and pore formation, damaged cell membrane integrity, altered cell morphology and intracellular organization, and reduced the expression of genes related to cytotoxin production, peptidoglycan synthesis, and cell division. These results suggest that plantaricin GZ1-27 effectively inhibits B. cereus at both the cellular and the molecular levels and is a potential natural food preservative targeting B. cereus.
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Affiliation(s)
- Hechao Du
- College of Food Science and Technology , Nanjing Agricultural University , 1 Weigang , Nanjing 210095 , China
| | - Jie Yang
- College of Food Science and Technology , Nanjing Agricultural University , 1 Weigang , Nanjing 210095 , China
| | - Xiaohong Lu
- College of Food Science and Technology , Nanjing Agricultural University , 1 Weigang , Nanjing 210095 , China
| | - Zhaoxin Lu
- College of Food Science and Technology , Nanjing Agricultural University , 1 Weigang , Nanjing 210095 , China
| | - Xiaomei Bie
- College of Food Science and Technology , Nanjing Agricultural University , 1 Weigang , Nanjing 210095 , China
| | - Haizhen Zhao
- College of Food Science and Technology , Nanjing Agricultural University , 1 Weigang , Nanjing 210095 , China
| | - Chong Zhang
- College of Food Science and Technology , Nanjing Agricultural University , 1 Weigang , Nanjing 210095 , China
| | - Fengxia Lu
- College of Food Science and Technology , Nanjing Agricultural University , 1 Weigang , Nanjing 210095 , China
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