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Morandini L, Caulier S, Bragard C, Mahillon J. Bacillus cereus sensu lato antimicrobial arsenal: An overview. Microbiol Res 2024; 283:127697. [PMID: 38522411 DOI: 10.1016/j.micres.2024.127697] [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: 12/17/2023] [Revised: 02/25/2024] [Accepted: 03/16/2024] [Indexed: 03/26/2024]
Abstract
The Bacillus cereus group contains genetically closed bacteria displaying a variety of phenotypic features and lifestyles. The group is mainly known through the properties of three major species: the entomopathogen Bacillus thuringiensis, the animal and human pathogen Bacillus anthracis and the foodborne opportunistic strains of B. cereus sensu stricto. Yet, the actual diversity of the group is far broader and includes multiple lifestyles. Another less-appreciated aspect of B. cereus members lies within their antimicrobial potential which deserves consideration in the context of growing emergence of resistance to antibiotics and pesticides, and makes it crucial to find new sources of antimicrobial molecules. This review presents the state of knowledge on the known antimicrobial compounds of the B. cereus group members, which are grouped according to their chemical features and biosynthetic pathways. The objective is to provide a comprehensive review of the antimicrobial range exhibited by this group of bacteria, underscoring the interest in its potent biocontrol arsenal and encouraging further research in this regard.
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Affiliation(s)
| | - Simon Caulier
- Laboratory of Plant Health, Earth and Life Institute, UCLouvain, Louvain-la-Neuve B-1348, Belgium
| | - Claude Bragard
- Laboratory of Plant Health, Earth and Life Institute, UCLouvain, Louvain-la-Neuve B-1348, Belgium
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Bermúdez-Puga S, Dias M, Freire de Oliveira T, Mendonça CMN, Yokomizo de Almeida SR, Rozas EE, do Nascimento CAO, Mendes MA, Oliveira De Souza de Azevedo P, Almeida JR, Proaño-Bolaños C, Oliveira RPDS. Dual antibacterial mechanism of [K4K15]CZS-1 against Salmonella Typhimurium: a membrane active and intracellular-targeting antimicrobial peptide. Front Microbiol 2023; 14:1320154. [PMID: 38156004 PMCID: PMC10752938 DOI: 10.3389/fmicb.2023.1320154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Accepted: 11/17/2023] [Indexed: 12/30/2023] Open
Abstract
Salmonella genus is a leading cause of food-borne infections with strong public health impact and economic ramifications. The development of antimicrobial resistance added complexity to this scenario and turned the antibiotic drug discovery into a highly important challenge. The screening of peptides has served as a successful discovery platform to design new antibiotic candidates. Motivated by this, the antimicrobial and cytotoxic properties of three cruzioseptins against Salmonella Typhimurium and RAW 264.7 murine macrophage cells, respectively, were investigated. [K4K15]CZS-1 was the most potent antimicrobial peptide identified in the screening step with a minimum inhibitory concentration (MIC) of 16 μg/mL (7.26 μM) and moderate cytotoxicity. From a structural point of view, in vitro and in silico techniques evidenced that [K4K15]CZS-1 is a α-helical cationic antimicrobial peptide. In order to capture mechanistic details and fully decipher their antibacterial action, we adopted a multidimensional approach, including spectroscopy, electron microscopy and omics analysis. In general lines, [K4K15]CZS-1 caused membrane damage, intracellular alterations in Salmonella and modulated metabolic pathways, such as the tricarboxylic acid (TCA) cycle, fatty acid biosynthesis, and lipid metabolism. Overall, these findings provide deeper insights into the antibacterial properties and multidimensional mode of action of [K4K15]CZS-1 against Salmonella Typhimurium. In summary, this study represents a first step toward the screening of membrane-acting and intracellular-targeting peptides as potential bio-preservatives to prevent foodborne outbreaks caused by Salmonella.
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Affiliation(s)
- Sebastián Bermúdez-Puga
- Microbial Biomolecules Laboratory, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Meriellen Dias
- Microbial Biomolecules Laboratory, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Taciana Freire de Oliveira
- Microbial Biomolecules Laboratory, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | | | | | - Enrique Eduardo Rozas
- Dempster MS Lab, Chemical Engineering Department of Polytechnic School of University of São Paulo, São Paulo, Brazil
| | | | - Maria Anita Mendes
- Dempster MS Lab, Chemical Engineering Department of Polytechnic School of University of São Paulo, São Paulo, Brazil
| | | | - José R. Almeida
- Biomolecules Discovery Group, Universidad Regional Amazónica Ikiam, Tena, Napo, Ecuador
- School of Pharmacy, University of Reading, Reading, United Kingdom
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Fleck N, Oliveira WCD, Padilha RL, Brandelli A, Sant’Anna V. Antimicrobial effect of phenolic-rich jaboticaba peel aqueous extract on Staphylococcus aureus and Escherichia coli. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2023. [DOI: 10.1590/1981-6723.08722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Abstract
Abstract Jaboticaba peels are an important source of health-benefit and antimicrobial compounds. The present work aims to evaluate concentration of polyphenolics and the mode of action of aqueous extract from jaboticaba peels against Staphylococcus aureus and Escherichia coli. Jaboticaba peel extract showed minimum inhibitory concentration and minimum bactericidal concentration against S. aureus of 5.1 g L-1 and 10.1 g L-1, respectively; meanwhile, against E. coli the parameters were 2.0 g L-1 and 3.4 g L-1. Kinetics of viable cell counts indicated a bacteriolytic action against both bacteria and Scanning Electron Microscopy (SEM) showed that jaboticaba peel extract causes subtle morphological changes in bacterial cells. Concentration of total polyphenols in the extract was 1535.04±36.05 mg of gallic acid equivalent (GAE) mL-1, monomeric anthocyanins was 14.52 ± 0.98 mg of cyanidin 3-glucoside mL-1, condensed tannins was 0.49 ± 0.05 mg of epicatechin equivalent mL-1 and phenolic acids was 80.04 ± 4.11 mg of caffeic acid equivalent (CAE) mL-1, which have demonstrated well-documented antibacterial activity. In conclusion, jaboticaba peel aqueous extract may be an interesting natural preservative to control Gram-positive and Gram-negative bacteria growth when interacting with the bacteria cell wall.
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Affiliation(s)
- Nataís Fleck
- Universidade Estadual do Rio Grande do Sul, Brasil
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Structure and stability analysis of antibacterial substance produced by selenium enriched Bacillus cereus BC1. Arch Microbiol 2022; 204:196. [PMID: 35217921 DOI: 10.1007/s00203-022-02798-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: 09/07/2021] [Revised: 02/07/2022] [Accepted: 02/09/2022] [Indexed: 11/02/2022]
Abstract
Microorganisms can produce many antibiotics against bacteria and fungi, which have been used as a potential choice of new antibiotics. In this paper, we studied the characteristics of antibacterial substances by Bacillus cereus BC1. The results showed that the acid-precipitated substance played the main role in antibacterial activity, and further characterization indicated that the antibacterial substance might be a lipopeptide substance. Then the antibacterial spectrum suggested that the antibacterial substance had an inhibitory effect on Gram-positive bacteria and fungi, while selenium-riched antibacterial substance of Bacillus cereus BC1 could significantly enhance the inhibition. Then the morphological effects of the antibacterial substance to indicator bacteria were determined. The effects of different treatment methods on the stability of antibacterial substances were studied and the results showed that the antibacterial substance was stable to heat, ultrasonic, and ultraviolet treatment, and their antibacterial activity would not be greatly affected. However, they were sensitive to pepsin. The optimum pH range of antibacterial activity was 3-5. This study may contribute to reusing the fermentation supernatant often discarded in the previous fermentation process. At the same time, the lipopeptide antibacterial substance extracted from the fermentation broth of selenium-enriched Bacillus cereus BC1 can be used in the development of antibiotics and biopesticides, and open up a new way for the control of plant diseases.
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Gut Microbiota is an Important Source of Bacteriocins and Their In Situ Expression Can Be Explored for Treatment of Bacterial Infections. Probiotics Antimicrob Proteins 2021; 13:1759-1765. [PMID: 34523112 DOI: 10.1007/s12602-021-09843-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/30/2021] [Indexed: 12/19/2022]
Abstract
Bacteriocins are interesting natural antimicrobial peptides that could be deployed quickly to combat certain antimicrobial-resistant bacterial infections. These molecules could be used in conjunction with traditional antibiotics, or even to replace them in some circumstances. To strengthen the concept of "bacteriocinotherapy," we discuss here the benefits associated with production in situ of bacteriocins by commensal bacteria. This on sites production capacity could augment the gut microbiota global resistance plan and provide a backup for bacterial infection treatments.
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Bingol EB, Akkaya E, Hampikyan H, Cetin O, Colak H. Effect of nisin-EDTA combinations and modified atmosphere packaging on the survival of Salmonellaenteritidis in Turkish type meatballs. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1523810] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Enver Baris Bingol
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, Avcilar, Istanbul, Turkey
| | - Esra Akkaya
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, Avcilar, Istanbul, Turkey
| | - Hamparsun Hampikyan
- The School of Applied Sciences, Gastronomy and Culinary Arts, Beykent University, Buyukcekmece, Istanbul, Turkey
| | - Omer Cetin
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, Avcilar, Istanbul, Turkey
| | - Hilal Colak
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, Avcilar, Istanbul, Turkey
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Dündar H, Salih B, Bozoğlu F. Purification and characterization of a bacteriocin from an oenological strain of Leuconostoc mesenteroides subsp. cremoris. Prep Biochem Biotechnol 2016; 46:354-9. [DOI: 10.1080/10826068.2015.1031395] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Halil Dündar
- Department of Biotechnology, Middle East Technical University, Ankara, Turkey
| | - Bekir Salih
- Department of Chemistry, Hacettepe University, Beytepe, Ankara, Turkey
| | - Faruk Bozoğlu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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Prudêncio CV, Mantovani HC, Cecon PR, Prieto M, Vanetti MCD. Temperature and pH influence the susceptibility of Salmonella Typhimurium to nisin combined with EDTA. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.042] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Woraprayote W, Pumpuang L, Tosukhowong A, Roytrakul S, Perez RH, Zendo T, Sonomoto K, Benjakul S, Visessanguan W. Two putatively novel bacteriocins active against Gram-negative food borne pathogens produced by Weissella hellenica BCC 7293. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.02.036] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Prudêncio CV, dos Santos MT, Vanetti MCD. Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:5408-17. [PMID: 26344957 PMCID: PMC4554667 DOI: 10.1007/s13197-014-1666-2] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/20/2014] [Accepted: 11/26/2014] [Indexed: 11/30/2022]
Abstract
Bacteriocins are ribosomally synthesized peptides that have bacteriostatic or bactericidal effects on other bacteria. The use of bacteriocins has emerged as an important strategy to increase food security and to minimize the incidence of foodborne diseases, due to its minimal impact on the nutritional and sensory properties of food products. Gram-negative bacteria are naturally resistant to the action of bacteriocins produced by Gram-positive bacteria, which are widely explored in foods. However, these microorganisms can be sensitized by mild treatments, such as the use of chelating agents, by treatment with plant essential oils or by physical treatments such as heating, freezing or high pressure processing. This sensitization is important in food microbiology, because most pathogens that cause foodborne diseases are Gram-negative bacteria. However, the effectiveness of these treatments is influenced by several factors, such as pH, temperature, the composition of the food and target microbiota. In this review, we comment on the main methods used for the sensitization of Gram-negative bacteria, especially Salmonella, to improve the action of bacteriocins produced by Gram-positive bacteria.
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Affiliation(s)
- Cláudia Vieira Prudêncio
- Departamento de Microbiologia, Universidade Federal de Viçosa, Av. PH Rolfs, s/n, Viçosa, 36570-900 Minas Gerais Brazil
| | - Miriam Teresinha dos Santos
- Departamento de Microbiologia, Universidade Federal de Viçosa, Av. PH Rolfs, s/n, Viçosa, 36570-900 Minas Gerais Brazil
| | - Maria Cristina Dantas Vanetti
- Departamento de Microbiologia, Universidade Federal de Viçosa, Av. PH Rolfs, s/n, Viçosa, 36570-900 Minas Gerais Brazil
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Morphological changes in Salmonella Typhimurium caused by the lantibiotic bovicin HC5 in association with EDTA. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-015-1117-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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A sequential statistical approach towards an optimized production of a broad spectrum bacteriocin substance from a soil bacterium Bacillus sp. YAS 1 strain. ScientificWorldJournal 2014; 2014:396304. [PMID: 25614886 PMCID: PMC4295142 DOI: 10.1155/2014/396304] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2014] [Revised: 11/07/2014] [Accepted: 11/10/2014] [Indexed: 11/25/2022] Open
Abstract
Bacteriocins, ribosomally synthesized antimicrobial peptides, display potential applications in agriculture, medicine, and industry. The present study highlights integral statistical optimization and partial characterization of a bacteriocin substance from a soil bacterium taxonomically affiliated as Bacillus sp. YAS 1 after biochemical and molecular identifications. A sequential statistical approach (Plackett-Burman and Box-Behnken) was employed to optimize bacteriocin (BAC YAS 1) production. Using optimal levels of three key determinants (yeast extract (0.48% (w/v), incubation time (62 hrs), and agitation speed (207 rpm)) in peptone yeast beef based production medium resulted in 1.6-fold enhancement in BAC YAS 1 level (470 AU/mL arbitrary units against Erwinia amylovora). BAC YAS 1 showed activity over a wide range of pH (1–13) and temperature (45–80°C). A wide spectrum antimicrobial activity of BAC YAS 1 against the human pathogens (Clostridium perfringens, Staphylococcus epidermidis, Campylobacter jejuni, Enterobacter aerogenes, Enterococcus sp., Proteus sp., Klebsiella sp., and Salmonella typhimurium), the plant pathogen (E. amylovora), and the food spoiler (Listeria innocua) was demonstrated. On top and above, BAC YAS 1 showed no antimicrobial activity towards lactic acid bacteria (Lactobacillus bulgaricus, L. casei, L. lactis, and L. reuteri). Promising characteristics of BAC YAS 1 prompt its commercialization for efficient utilization in several industries.
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Pal G, Srivastava S. Inhibitory effect of plantaricin peptides (Pln E/F and J/K) against Escherichia coli. World J Microbiol Biotechnol 2014; 30:2829-37. [DOI: 10.1007/s11274-014-1708-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2014] [Accepted: 07/21/2014] [Indexed: 01/19/2023]
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Abriouel H, Franz CMAP, Ben Omar N, Gálvez A. Diversity and applications of Bacillus bacteriocins. FEMS Microbiol Rev 2011; 35:201-32. [PMID: 20695901 DOI: 10.1111/j.1574-6976.2010.00244.x] [Citation(s) in RCA: 303] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
Members of the genus Bacillus are known to produce a wide arsenal of antimicrobial substances, including peptide and lipopeptide antibiotics, and bacteriocins. Many of the Bacillus bacteriocins belong to the lantibiotics, a category of post-translationally modified peptides widely disseminated among different bacterial clades. Lantibiotics are among the best-characterized antimicrobial peptides at the levels of peptide structure, genetic determinants and biosynthesis mechanisms. Members of the genus Bacillus also produce many other nonmodified bacteriocins, some of which resemble the pediocin-like bacteriocins of the lactic acid bacteria (LAB), while others show completely novel peptide sequences. Bacillus bacteriocins are increasingly becoming more important due to their sometimes broader spectra of inhibition (as compared with most LAB bacteriocins), which may include Gram-negative bacteria, yeasts or fungi, in addition to Gram-positive species, some of which are known to be pathogenic to humans and/or animals. The present review provides a general overview of Bacillus bacteriocins, including primary structure, biochemical and genetic characterization, classification and potential applications in food preservation as natural preservatives and in human and animal health as alternatives to conventional antibiotics. Furthermore, it addresses their environmental applications, such as bioprotection against the pre- and post-harvest decay of vegetables, or as plant growth promoters.
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Affiliation(s)
- Hikmate Abriouel
- Departamento de Ciencias de la Salud, Área de Microbiología, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
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Martin-Visscher LA, Yoganathan S, Sit CS, Lohans CT, Vederas JC. The activity of bacteriocins from Carnobacterium maltaromaticum UAL307 against gram-negative bacteria in combination with EDTA treatment. FEMS Microbiol Lett 2011; 317:152-9. [PMID: 21255070 DOI: 10.1111/j.1574-6968.2011.02223.x] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Abstract
Bacteriocins from gram-positive bacteria are potent antimicrobial peptides that inhibit pathogenic and food-spoilage bacteria. They are usually ineffective against gram-negative bacteria because they cannot penetrate the outer membrane (OM). Disruption of the OM of some gram-negative bacteria was reported to sensitize them to certain bacteriocins. This study evaluates the activity of three purified bacteriocins [carnocyclin A (CclA), carnobacteriocin BM1 (CbnBM1) and piscicolin 126 (PisA)] produced by Carnobacterium maltaromaticum UAL307, which has been approved for preservation of food in United States and Canada, against three gram-negative bacteria (Escherichia coli DH5α, Pseudomonas aeruginosa ATCC 14207 and Salmonella Typhimurium ATCC 23564). Their efficacy is compared with bacteriocins of other classes: the lantibiotics nisin A (positive control) and gallidermin, and the cyclic peptide subtilosin A (SubA). In combination with EDTA, CclA inhibited both E. coli and Pseudomonas. PisA inhibited Pseudomonas, but CbnBM1 showed weak activity toward Pseudomonas. In comparison, nisin and gallidermin inhibited the growth of all three strains, whereas SubA was active against E. coli and Pseudomonas only at high concentrations. The results reveal that UAL307 bacteriocins can inhibit gram-negative bacteria if the OM is weakened, and that the different classes of bacteriocins in this study exert unique modes of action toward such bacteria.
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Cho SB, Chang WK, Kim YJ, Moon HI, Joo JW, Choi IS, Seo KH, Kim SK. Effects of Plant Oils and Minerals for the Inhibition of Lipase Activity of Staphylococcus aureus Isolated from Fermented Pork Meat. Korean J Food Sci Anim Resour 2010. [DOI: 10.5851/kosfa.2010.30.5.764] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Gálvez A, Abriouel H, Benomar N, Lucas R. Microbial antagonists to food-borne pathogens and biocontrol. Curr Opin Biotechnol 2010; 21:142-8. [PMID: 20149633 DOI: 10.1016/j.copbio.2010.01.005] [Citation(s) in RCA: 85] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2009] [Revised: 12/30/2009] [Accepted: 01/16/2010] [Indexed: 11/19/2022]
Abstract
Application of natural antimicrobial substances (such as bacteriocins) combined with novel technologies provides new opportunities for the control of pathogenic bacteria, improving food safety and quality. Bacteriocin-activated films and/or in combination with food processing technologies (high-hydrostatic pressure, high-pressure homogenization, in-package pasteurization, food irradiation, pulsed electric fields, or pulsed light) may increase microbial inactivation and avoid food cross-contamination. Bacteriocin variants developed by genetic engineering and novel bacteriocins with broader inhibitory spectra offer new biotechnological opportunities. In-farm application of bacteriocins, bacterial protective cultures, or bacteriophages, can decrease the incidence of food-borne pathogens in livestock, animal products and fresh produce items, reducing the risks for transmission through the food chain. Biocontrol of fungi, parasitic protozoa and viruses is still a pending issue.
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Affiliation(s)
- Antonio Gálvez
- Area de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071 Jaén, Spain.
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