1
|
Pineda MEB, Sánchez DFV, Caycedo PAC, -Rozo JC. Nanocomposites: silver nanoparticles and bacteriocins obtained from lactic acid bacteria against multidrug-resistant Escherichia coli and Staphylococcus aureus. World J Microbiol Biotechnol 2024; 40:341. [PMID: 39358621 DOI: 10.1007/s11274-024-04151-3] [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: 06/24/2024] [Accepted: 09/22/2024] [Indexed: 10/04/2024]
Abstract
Drug-resistant bacteria such as Escherichia coli and Staphylococcus aureus represent a global health problem that requires priority attention. Due to the current situation, there is an urgent need to develop new, more effective and safe antimicrobial agents. Biotechnological approaches can provide a possible alternative control through the production of new generation antimicrobial agents, such as silver nanoparticles (AgNPs) and bacteriocins. AgNPs stand out for their antimicrobial potential by employing several mechanisms of action that can act simultaneously on the target cell such as the production of reactive oxygen species and cell wall rupture. On the other hand, bacteriocins are natural peptides synthesized ribosomally that have antimicrobial activity and are produced, among others, by lactic acid bacteria (LAB), whose main mechanism of action is to produce pores at the level of the cell membrane of bacterial cells. However, these agents have disadvantages. Nanoparticles also have limitations such as the tendency to form aggregates, which decreases their antibacterial activity and possible cytotoxic effects, and bacteriocins have a narrow spectrum of action, require high doses to be effective, and can be degraded by proteases. Given these limitations, nanoconjugates of these two agents have been developed that can act synergistically in the control of pathogenic bacteria resistant to antibiotics. This review focuses on knowing relevant aspects of the antibiotic resistance of E. coli and S. aureus, the characteristics of these new generation antibacterial agents, and their effect alone or forming nanoconjugates that are more effective against the multiresistant mentioned bacteria.
Collapse
Affiliation(s)
- Mayra Eleonora Beltrán Pineda
- Grupo de Investigación Gestión Ambiental-Universidad de Boyacá, Grupo de Investigación Biología Ambiental, Universidad Pedagógica y Tecnológica de Colombia, Grupo de Investigación en Macromoléculas. Universidad Nacional de Colombia, Tunja, Colombia
| | | | | | | |
Collapse
|
2
|
Tan H, Huang D, Zhang Y, Luo Y, Liu D, Chen X, Suo H. Chitosan and inulin synergized with Lactiplantibacillus plantarum LPP95 to improve the quality characteristics of low-salt pickled tuber mustard. Int J Biol Macromol 2024; 278:134335. [PMID: 39111506 DOI: 10.1016/j.ijbiomac.2024.134335] [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: 05/22/2024] [Revised: 07/21/2024] [Accepted: 07/29/2024] [Indexed: 08/16/2024]
Abstract
Low-salt pickled vegetables are in line with a healthier diet, yet ensuring consistent quality of such products is challenging. In this study, low-salt tuber mustard pickles fermented with Lactiplantibacillus plantarum LPP95 in the presence of chitosan and inulin were analyzed over a 30-day period, and quality changes were evaluated. Total acid productions along with high bacterial counts (106 CFU/mL) were observed in the initial 20 days during indoor storage temperature, in which the reduced fiber aperture was found significantly lead to an increase in crispness (16.94 ± 1.87 N) and the maintenance of a low nitrate content (1.23 ± 0.01 mg/kg). Moreover, the combined pickling treatment resulted in higher malic acid content, lower tartaric acid content, and a decrease in the content of bitter amino acids (e.g., isoleucine and leucine), thus leading to an increase in the proportion of sweet amino acids. Additionally, combined pickling led to the production of unique volatile flavor compounds, especially the distinct spicy flavor compounds isothiocyanates. Moreover, the combined pickling treatment resulted in an increase in the abundance of Lactiplantibacillus and promoted microbial diversity within the fermentation system. Thus, the synergistic effect among chitosan, inulin, and L. plantarum LPP95 significantly enhanced the quality of pickles. The study offers a promising strategy to standardize the quality of low-salt fermented vegetables.
Collapse
Affiliation(s)
- Han Tan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Dandan Huang
- National Key Laboratory of Market Supervision (Condiment Supervision Technology), Chongqing Institute for Food and Drug Control, Chongqing 401121, China
| | - Yu Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuanli Luo
- Southeast Chongqing Academy of Agricultural Sciences, Chongqing, China
| | - Dejun Liu
- Chongqing Fuling Zhacai Group Co., Ltd., Chongqing, China
| | - Xiaoyong Chen
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, China.
| |
Collapse
|
3
|
Ye Z, Shentu H, Zhou Q, Wu D, Li P, Gu Q. A novel bacteriocin against methicillin-resistant Staphylococcus aureus, purified from Lactiplantibacillus plantarum ZFM9. Food Chem 2024; 451:139344. [PMID: 38663238 DOI: 10.1016/j.foodchem.2024.139344] [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: 10/09/2023] [Revised: 03/23/2024] [Accepted: 04/09/2024] [Indexed: 05/26/2024]
Abstract
A novel bacteriocin, plantaricin ZFM9, was purified from Lactiplantibacillus plantarum ZFM9 using a combination of ammonium sulfate precipitation, XAD-2 macroporous resin, Sephadex G-50, Sephadex LH-20, and reversed-phase high performance liquid chromatography. The molecular mass of plantaricin ZFM9 was 1151.606 Da, and the purity was 98.3%. Plantaricin ZFM9 has thermal stability (95.6% retention at 120 °C for 30 min), pH stability (pH ≤ 5), and sensitivity to the pepsin, trypsin, papain, and proteinase K. Plantaricin ZFM9 exhibited broad-spectrum antimicrobial activity and notably inhibit methicillin-resistant Staphylococcus aureus D48 (MRSA). According to the results of electron microscopy and fluorescence leakage assay, it was found that plantaricin ZFM9 caused damage to the cells membrane and leakage of the contents of S. aureus D48. In addition, Lipid II was not the anti-MRSA target of plantaricin ZFM9. This study underscores the potential of plantaricin ZFM9 for applications in the food field and biopharmaceuticals against MRSA infection.
Collapse
Affiliation(s)
- Zhongdu Ye
- Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huifei Shentu
- Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qingqing Zhou
- Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Danli Wu
- Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Ping Li
- Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qing Gu
- Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
| |
Collapse
|
4
|
Chandrika K, Sachan A. Biosynthesis of bacteriocin BacZY05-silver nanoconjugates and evaluation of their antibacterial properties. World J Microbiol Biotechnol 2024; 40:287. [PMID: 39090427 DOI: 10.1007/s11274-024-04093-w] [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: 04/15/2024] [Accepted: 07/22/2024] [Indexed: 08/04/2024]
Abstract
Bacteriocins are antimicrobial peptides produced by bacteria to prevent the growth of pathogens. Combining bacteriocins with metal nanoparticles, like silver nanoparticles (AgNPs), has developed into a viable strategy to get over bacteriocin limitations. In this study, bacteriocin BacZY05 was extracted from Bacillus subtilis ZY05 and purified using various techniques. The resulting purified bacteriocin was then combined with silver nanoparticles to form bacteriocin silver nanoconjugates (BacZY05-AgNPs). The physicochemical properties of the BacZY05-AgNPs were characterized using various analytical techniques. The mean diameter of the synthesized AgNPs was approximately 20-60 nm with an oval or spherical shape. The antimicrobial activity of the BacZY05-AgNPs was evaluated against several indicator strains by their zone of inhibition (ZOI), using the agar well diffusion method. Compared to bacteriocin (ZOI- 13 to 20 mm) and AgNPs (ZOI- 10-22 mm) alone, the antibacterial activity data demonstrated a 1.3-1.5-fold increase in the activity of bacteriocin-nanoconjugates (ZOI- 22 to 26 mm). For Staphylococcus aureus MTCC3103 and Klebsiella pneumoniae MTCC109, BacZY05-capped AgNPs exhibited the lowest minimum inhibitory concentration (MIC), measuring 10.93 µg/mL. For Salmonella typhi NCIM2501, the MIC was 28.75 µg/mL. The highest MIC value was 57.5 µg/mL for Escherichia coli DH5α and Vibrio cholerae MTCC3909. With BacZY05-capped AgNPs, the lowest minimum bactericidal concentration (MBC) of 28.75 µg/mL was observed for Staphylococcus aureus MTCC31003. In the cases of Salmonella typhi NCIM2501 and Klebsiella pneumoniae MTCC109 concentration was 57.5 µg/mL. Vibrio cholerae MTCC3909 and Escherichia coli DH5α had the highest MBC values at 115 µg/mL.
Collapse
Affiliation(s)
- Kumari Chandrika
- Department of Life Sciences, Central University of Jharkhand, Jharkhand, Ranchi, 835 222, India
| | - Ashish Sachan
- Department of Life Sciences, Central University of Jharkhand, Jharkhand, Ranchi, 835 222, India.
| |
Collapse
|
5
|
Prema P, Ali D, Nguyen VH, Pradeep BV, Veeramanikandan V, Daglia M, Arciola CR, Balaji P. A Response Surface Methodological Approach for Large-Scale Production of Antibacterials from Lactiplantibacillus plantarum with Potential Utility against Foodborne and Orthopedic Infections. Antibiotics (Basel) 2024; 13:437. [PMID: 38786166 PMCID: PMC11118495 DOI: 10.3390/antibiotics13050437] [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: 04/04/2024] [Revised: 05/06/2024] [Accepted: 05/09/2024] [Indexed: 05/25/2024] Open
Abstract
A variety of bacteria, including beneficial probiotic lactobacilli, produce antibacterials to kill competing bacteria. Lactobacilli secrete antimicrobial peptides (AMPs) called bacteriocins and organic acids. In the food industry, bacteriocins, but even whole cell-free supernatants, are becoming more and more important as bio-preservatives, while, in orthopedics, bacteriocins are introducing new perspectives in biomaterials technologies for anti-infective surfaces. Studies are focusing on Lactiplantibacillus plantarum (previously known as Lactobacillus plantarum). L. plantarum exhibits great phenotypic versatility, which enhances the chances for its industrial exploitation. Importantly, more than other lactobacilli, it relies on AMPs for its antibacterial activity. In this study, Response Surface Methodology (RSM) through a Box-Behnken experimental design was used to estimate the optimal conditions for the production of antibacterials by L. plantarum. A temperature of 35 °C, pH 6.5, and an incubation time of 48 h provided the highest concentration of antibacterials. The initial pH was the main factor influencing the production of antibacterials, at 95% confidence level. Thanks to RSM, the titer of antibacterials increased more than 10-fold, this result being markedly higher than those obtained in the very few studies that have so far used similar statistical methodologies. The Box-Behnken design turned out to be a valid model to satisfactorily plan a large-scale production of antibacterials from L. plantarum.
Collapse
Affiliation(s)
- Paulpandian Prema
- Department of Zoology, VHN Senthikumar Nadar College, Virudhunagar 626001, TN, India;
| | - Daoud Ali
- Department of Zoology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia;
| | - Van-Huy Nguyen
- Centre for Herbal Pharmacology and Environmental Sustainability, Chettinad Hospital and Research Institute, Chettinad Academy of Research and Education, Kelambakkam 603103, TN, India;
| | - Bhathini Vaikuntavasan Pradeep
- Centre for Microbial Technology, Department of Microbiology, Karpagam Academy of Higher Education, Coimbatore 641021, TN, India; (B.V.P.); (V.V.)
| | - Veeramani Veeramanikandan
- Centre for Microbial Technology, Department of Microbiology, Karpagam Academy of Higher Education, Coimbatore 641021, TN, India; (B.V.P.); (V.V.)
| | - Maria Daglia
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy;
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - Carla Renata Arciola
- Laboratory of Immunorheumatology and Tissue Regeneration, Laboratory of Pathology of Implant Infections, IRCCS Istituto Ortopedico Rizzoli, Via di Barbiano 1/10, 40136 Bologna, Italy
- Department of Medical and Surgical Sciences (DIMEC), University of Bologna, Via San Giacomo 14, 40126 Bologna, Italy
| | - Paulraj Balaji
- PG and Research Centre in Biotechnology, MGR College, Hosur 635130, TN, India
| |
Collapse
|
6
|
Li A, Liu C, Han X, Zheng J, Zhang G, Qi X, Du P, Liu L. Tibetan Plateau yak milk: A comprehensive review of nutritional values, health benefits, and processing technology. Food Chem X 2023; 20:100919. [PMID: 38144800 PMCID: PMC10739763 DOI: 10.1016/j.fochx.2023.100919] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/18/2023] [Accepted: 10/01/2023] [Indexed: 12/26/2023] Open
Abstract
Yak milk is a characteristic animal product of yaks in the Qinghai-Tibet Plateau. Although yak milk production is low, it is richer in nutrients such as protein, fat, and lactose, a more comprehensive range of bioactive components, and unique microbial resources than Holstein cow milk. The plateau environment makes yak milk resistant to hypoxia, anti-fatigue, antioxidant, antibacterial, and relieves chronic diseases. In this paper, based on the systematic analysis of yak milk research results in the past 20 years using CiteSpace 6.1.R2, we reviewed yak lactation performance and nutritional efficacy of yak milk. This paper summarizes the improvement of traditional yak dairy processing technology, and also focuses on the microbial diversity of yak milk sources and their beneficial effects. The purpose of this review is to provide scientific support for the development of a quality yak milk industry on the Tibetan plateau.
Collapse
Affiliation(s)
- Aili Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Chuan Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xueting Han
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Jie Zheng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Guofang Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaoxi Qi
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Peng Du
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Libo Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| |
Collapse
|
7
|
Wang J, Xu L, Gu L, Lv Y, Li J, Yang Y, Meng X. Cell-Free Supernatant of Lactiplantibacillus plantarum 90: A Clean Label Strategy to Improve the Shelf Life of Ground Beef Gel and Its Bacteriostatic Mechanism. Foods 2023; 12:4053. [PMID: 38002111 PMCID: PMC10670453 DOI: 10.3390/foods12224053] [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: 09/25/2023] [Revised: 10/31/2023] [Accepted: 10/31/2023] [Indexed: 11/26/2023] Open
Abstract
Lactic acid bacteria metabolites can be used as a clean-label strategy for meat products due to their "natural" and antibacterial properties. In this study, the feasibility of using cell-free supernatant of Lactiplantibacillus plantarum 90 (LCFS) as a natural antibacterial agent in ground beef was investigated. The sensitivity of LCFS to pH, heat and protease, as well as the changes of enzyme activities of alkaline phosphatase (AKP) and Na+/K+-ATP together with the morphology of indicator bacteria after LCFS treatment, were analyzed to further explore the antibacterial mechanism of LCFS. The results showed that the addition of 0.5% LCFS inhibited the growth of microorganisms in the ground beef gel and extended its shelf-life without affecting the pH, cooking loss, color and texture characteristics of the product. In addition, the antibacterial effect of LCFS was the result of the interaction of organic acids and protein antibacterial substances in destroying cell structures (cell membrane, etc.) to achieve the purpose of bacteriostasis. This study provides a theoretical basis for the application of LCFS in meat products and a new clean-label strategy for the food industry.
Collapse
Affiliation(s)
- Jing Wang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China;
| | - Lilan Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China;
| | - Luping Gu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.G.); (Y.L.); (J.L.)
| | - Yuanqi Lv
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.G.); (Y.L.); (J.L.)
| | - Junhua Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.G.); (Y.L.); (J.L.)
| | - Yanjun Yang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (L.G.); (Y.L.); (J.L.)
| | - Xiangren Meng
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China;
- Chinese Cuisine Promotion and Research Base, Yangzhou University, Yangzhou 225127, China
| |
Collapse
|
8
|
Wang D, Zhou Y, Zheng X, Guo J, Duan H, Zhou S, Yan W. Yak Milk: Nutritional Value, Functional Activity, and Current Applications. Foods 2023; 12:foods12112090. [PMID: 37297335 DOI: 10.3390/foods12112090] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/17/2023] [Accepted: 05/18/2023] [Indexed: 06/12/2023] Open
Abstract
The yak is a special species that inhabits the Qinghai-Tibet Plateau and its surrounding areas. Its unique habitat gives yak milk certain distinct characteristics compared to regular cow milk. Yak milk not only has a high nutritional value but also holds potential benefits for human health. In recent years, there has been increasing research attention on yak milk. Studies have found that the bioactive components in yak milk have various functional properties, including antioxidant, anticancer, antibacterial, blood pressure-lowering, anti-fatigue, and constipation-relieving effects. However, more evidence is needed to confirm these functions in the human body. Therefore, by reviewing the current research status on the nutrition and functionality of yak milk, we aim to reveal its enormous potential as a source of nutritional and functional substances. This article primarily analyzed the nutritional composition of yak milk and the functional effects of its bioactive components, categorically elucidated the mechanisms behind its functional activities, and provided a brief introduction to related yak milk products. Our objective is to deepen people's understanding of yak milk and provide some references for its further development and utilization.
Collapse
Affiliation(s)
- Diandian Wang
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Yaxi Zhou
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Xianping Zheng
- Ganzi Prefecture Seda County Zang Yuan Zhao Mei Dairy Products Co., Ltd., No. 51, West Section of Jinma Avenue, Seda County, Ganzi Tibetan Autonomous Prefecture, Ganzi 626700, China
| | - Jinhong Guo
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Hao Duan
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Shiqi Zhou
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Wenjie Yan
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| |
Collapse
|
9
|
Zeng X, Zou Y, Zheng J, Qiu S, Liu L, Wei C. Quorum sensing-mediated microbial interactions: Mechanisms, applications, challenges and perspectives. Microbiol Res 2023; 273:127414. [PMID: 37236065 DOI: 10.1016/j.micres.2023.127414] [Citation(s) in RCA: 20] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 05/05/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023]
Abstract
Microbial community in natural or artificial environments playes critical roles in substance cycles, products synthesis and species evolution. Although microbial community structures have been revealed via culture-dependent and culture-independent approaches, the hidden forces driving the microbial community are rarely systematically discussed. As a mode of cell-to-cell communication that modifies microbial interactions, quorum sensing can regulate biofilm formation, public goods secretion, and antimicrobial substances synthesis, directly or indirectly influencing microbial community to adapt to the changing environment. Therefore, the current review focuses on microbial community in the different habitats from the quorum sensing perspective. Firstly, the definition and classification of quorum sensing were simply introduced. Subsequently, the relationships between quorum sensing and microbial interactions were deeply explored. The latest progressives regarding the applications of quorum sensing in wastewater treatment, human health, food fermentation, and synthetic biology were summarized in detail. Finally, the bottlenecks and outlooks of quorum sensing driving microbial community were adequately discussed. To our knowledge, this current review is the first to reveal the driving force of microbial community from the quorum sensing perspective. Hopefully, this review provides a theoretical basis for developing effective and convenient approaches to control the microbial community with quorum sensing approaches.
Collapse
Affiliation(s)
- Xiangyong Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Provincial Key Laboratory of Fermentation and Biophomacy, Guizhou University, Guiyang 550025, China.
| | - Yunman Zou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Provincial Key Laboratory of Fermentation and Biophomacy, Guizhou University, Guiyang 550025, China
| | - Jia Zheng
- Wuliangye Yibin Co Ltd, No.150 Minjiang West Road, Yibin City 644007, China
| | - Shuyi Qiu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Provincial Key Laboratory of Fermentation and Biophomacy, Guizhou University, Guiyang 550025, China
| | - Lanlan Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Provincial Key Laboratory of Fermentation and Biophomacy, Guizhou University, Guiyang 550025, China
| | - Chaoyang Wei
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Provincial Key Laboratory of Fermentation and Biophomacy, Guizhou University, Guiyang 550025, China
| |
Collapse
|
10
|
Singh TP, Arora S, Sarkar M. Yak milk and milk products: functional, bioactive constituents and therapeutic potential. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
|
11
|
Purification, structure and characterization of the novel antimicrobial lipopeptides produced by Paenibacillus ehimensis HD. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
|
12
|
Contesa CR, de Souza NB, Gonçalo GB, Almeida L, Manera Ziotti AP, Moraes CC. A New Bacteriocin from Latilactobacillus sakei: In vitro and In situ Application. Curr Drug Discov Technol 2023; 20:9-13. [PMID: 36330639 DOI: 10.2174/1567201820666221102095749] [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: 05/12/2022] [Revised: 08/22/2022] [Accepted: 10/06/2022] [Indexed: 06/16/2023]
Abstract
AIMS AND BACKGROUND Natural preservatives are a viable alternative to replace chemical preservatives that have potential toxicity and carcinogenic effects. OBJECTIVE To prove the effectiveness in increasing the microbiological stability of Minas Frescal cheese with the addition of a bacteriocin obtained from Latilactobacillus sakei as a natural preservative. METHODS A new broad-spectrum bacteriocin was evaluated for its functional activity in vitro and in situ when applied in the formulation of Minas Frescal cheese. A commercial bacteriocin was used as a positive control. RESULTS The inhibitory action of the bacteriocin studied was confirmed, with a reduction of 42.86% in the count of coagulase-positive Staphylococcus in relation to the negative control, at the end of the 30 days of study. For the group of thermotolerant coliforms, the bacteriocin studied showed greater efficiency than the commercial preservative. In vitro analyzes showed the inhibitory action of bacteriocin, above 87% inhibition against S. aureus, E. coli and Salmonela enteritidis, and approximately 90% against Listeria monocytogenes. CONCLUSION It was concluded that the bacteriocin produced by the Latilactobacillus sakei strain has great potential for application in foods such as Minas Frescal cheese.
Collapse
Affiliation(s)
- Camila Ramão Contesa
- Laboratory of Microbiology and Food Toxicology, Federal University of Pampa, Bagé, RS 96413170, Brazil
| | - Nathieli Bastos de Souza
- Laboratory of Microbiology and Food Toxicology, Federal University of Pampa, Bagé, RS 96413170, Brazil
| | - Guilherme Battú Gonçalo
- Laboratory of Microbiology and Food Toxicology, Federal University of Pampa, Bagé, RS 96413170, Brazil
| | - Luciano Almeida
- Laboratory of Microbiology and Food Toxicology, Federal University of Pampa, Bagé, RS 96413170, Brazil
| | - Ana Paula Manera Ziotti
- Laboratory of Microbiology and Food Toxicology, Federal University of Pampa, Bagé, RS 96413170, Brazil
| | - Caroline Costa Moraes
- Laboratory of Microbiology and Food Toxicology, Federal University of Pampa, Bagé, RS 96413170, Brazil
| |
Collapse
|
13
|
Han X, Zhang M, Peng J, Wu J, Zhong Q. Purification and characterization of a novel bacteriocin from Lactiplantibacillus plantarum Z057, and its antibacterial and antibiofilm activities against Vibrio parahaemolyticus. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
14
|
Maidana L, de Souza M, Bracarense APFRL. Lactobacillus plantarum and Deoxynivalenol Detoxification: A Concise Review. J Food Prot 2022; 85:1815-1823. [PMID: 36173895 DOI: 10.4315/jfp-22-077] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Accepted: 09/25/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Mycotoxins are toxic secondary fungal metabolites that contaminate feeds, and their levels remain stable during feed processing. The economic impact of mycotoxins on animal production happens mainly due to losses related to direct effects on animal health and trade losses related to grain rejection. Deoxynivalenol (DON) is a trichothecene mycotoxin that has contaminated approximately 60% of the grains worldwide. Ingestion of DON induces many toxic effects on human and animal health. Detoxification strategies to decrease DON levels in food and feeds include physical and chemical methods; however, they are not very effective when incorporated into the industrial production process. A valuable alternative to achieve this aim is the use of lactic acid bacteria. These bacteria can control fungal growth and thus overcome DON production or can detoxify the mycotoxin through adsorption and biotransformation. Some Lactobacillus spp. strains, such as Lactobacillus plantarum, have demonstrated preventive effects against DON toxicity in poultry and swine. This beneficial effect is associated with a binding capacity of lactic acid bacteria cell wall peptidoglycan with mycotoxins. Moreover, several antifungal compounds have been isolated from L. plantarum supernatants, including lactic, acetic, caproic, phenyl lactic, 3-hydroxylated fatty, and cyclic dipeptide acids. Biotransformation of DON by L. plantarum into other products is also hypothesized, but the mechanism remains unknown. In this concise review, we highlight the use of L. plantarum as an alternative approach to reduce DON levels and toxicity. Although the action mechanism of L. plantarum is still not fully understood, these bacteria are a safe, efficient, and low-cost strategy to reduce economic losses from mycotoxin contamination cases. HIGHLIGHTS
Collapse
Affiliation(s)
- Leila Maidana
- Laboratory of Animal Pathology, Department of Preventive Veterinary Medicine, Universidade Estadual de Londrina, Londrina, 86057-970, Brazil.,Department of Pathological Sciences, Veterinary Sciences Faculty, Universidad Nacional de Asunción, San Lorenzo, 111408, Paraguay
| | - Marielen de Souza
- Laboratory of Animal Pathology, Department of Preventive Veterinary Medicine, Universidade Estadual de Londrina, Londrina, 86057-970, Brazil
| | - Ana Paula F R L Bracarense
- Laboratory of Animal Pathology, Department of Preventive Veterinary Medicine, Universidade Estadual de Londrina, Londrina, 86057-970, Brazil
| |
Collapse
|
15
|
Peng S, Guo C, Wu S, Duan Z. Isolation, characterization and anti-UVB irradiation activity of an extracellular polysaccharide produced by Lacticaseibacillus rhamnosus VHPriobi O17. Heliyon 2022; 8:e11125. [PMID: 36299523 PMCID: PMC9589185 DOI: 10.1016/j.heliyon.2022.e11125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 05/27/2022] [Accepted: 10/12/2022] [Indexed: 11/06/2022] Open
Abstract
The purpose of this study was to isolate exopolysaccharides (EPS) from lactic acid bacteria (LAB) and evaluate EPS anti-UVB viability. Lacticaseibacillus rhamnosus VHPriobi O17 with high EPS production was screened from 34 strains of LAB. The EPS (OP-2) produced by L. rhamnosus VHPriobi O17 was purified by alcohol precipitation and DEAE-μSphere anion exchange chromatography. By ion chromatography, FT-IR spectrum and gel column chromatography, EPS (OP-2) was a novel Man-like polysaccharide with the weight-averaged molecular of 84.2 kDa. The EPS (OP-2) can effectively alleviate HaCaT cells apoptosis and overproduction of reactive oxygen species (ROS) induced by UVB. The results also showed that it inhibited the release of pro-inflammatory cytokines (IL-1α, IL-6 and IL-8); and suppressed the phosphorylation cascade of JNK and p38 MAPK to reduce the expression level of active-caspase3, ultimately prevented cell apoptosis. Thus, the EPS produced by L. rhamnosus VHPriobi O17 have the potential to be used for human anti-UVB irradiation.
Collapse
Affiliation(s)
- Shudong Peng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China,Guangdong Youmei Institute of Intelligent Bio-Manufacturing, Foshan, 528225, China
| | - Chaoqun Guo
- Qingdao Vland Biotech Inc. Nutrition and Health Technology Center, Qingdao, China
| | - Songjie Wu
- Qingdao Vland Biotech Inc. Nutrition and Health Technology Center, Qingdao, China
| | - Zhi Duan
- Qingdao Vland Biotech Inc. Nutrition and Health Technology Center, Qingdao, China,Corresponding author.
| |
Collapse
|
16
|
Jiang YH, Ying JP, Xin WG, Yang LY, Li XZ, Zhang QL. Antibacterial activity and action target of phenyllactic acid against Staphylococcus aureus and its application in skim milk and cheese. J Dairy Sci 2022; 105:9463-9475. [DOI: 10.3168/jds.2022-22262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Accepted: 07/22/2022] [Indexed: 11/06/2022]
|
17
|
Yang Y, Lian Y, Yin S, Suo H, Zeng F, Wang H, Song J, Zhang Y. Inhibition of Lactobacillus fermentum SHY10 on the white membrane production of soaked pickled radish. Food Sci Nutr 2022; 10:2236-2244. [PMID: 35844926 PMCID: PMC9281942 DOI: 10.1002/fsn3.2833] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/17/2022] [Accepted: 03/05/2022] [Indexed: 11/27/2022] Open
Abstract
The formation of white bio-membrane (shenghua) on the surface of pickle leads to uneatable and spoiled products, which has been the key problem restricting the development of Sichuan pickle industry. In this study, the 17 microorganisms in the white membrane of pickled radish were screened and identified, of which Candida parapsilosis was the main strain causing "shenghua". The membrane-forming ability of Candida parapsilosis was determined by crystal violet staining to explore its adaptability to the fermentation environment concerning temperature and oxygen. It was found that Candida parapsilosis had the strongest membrane-forming capacity under the aerobic condition at 37°C, with the highest OD595 nm value reached to 3.473 ± 0.07 at 72 h post inoculation. This research identified Lactobacillus fermentum SHY10 to be the inhibitor of the membrane production of Candida parapsilosis via the Oxford cup method on a Petri dish, and via co-inoculation with Candida parapsilosis in pickles. Furthermore, this study specified that the cell-free supernatant (CFS) of L. fermentum SHY10 had the most significant inhibitory effects and likely to result from protein substances in the CFS. Proteases treated CFS had significantly reduced inhibitory effects against membrane formation, which confirmed that the active component was protein substances. Overall, this study identified a functional LAB strain with significant inhibitory effects against the white membrane formation in pickles, which provide a safe and consumer-friendly solution for the membrane problem in the fermented vegetable industry.
Collapse
Affiliation(s)
- Yang Yang
- College of Food ScienceSouthwest UniversityChongqingChina
- National Teaching Demonstration Center of Food Science and EngineeringSouthwest UniversityChongqingChina
| | - Yinyin Lian
- College of Food ScienceSouthwest UniversityChongqingChina
- National Teaching Demonstration Center of Food Science and EngineeringSouthwest UniversityChongqingChina
| | - Shimei Yin
- College of Food ScienceSouthwest UniversityChongqingChina
- National Teaching Demonstration Center of Food Science and EngineeringSouthwest UniversityChongqingChina
| | - Huayi Suo
- College of Food ScienceSouthwest UniversityChongqingChina
| | - Fankun Zeng
- College of Food ScienceSouthwest UniversityChongqingChina
| | - Hongwei Wang
- College of Food ScienceSouthwest UniversityChongqingChina
| | - Jiajia Song
- College of Food ScienceSouthwest UniversityChongqingChina
| | - Yu Zhang
- College of Food ScienceSouthwest UniversityChongqingChina
- National Teaching Demonstration Center of Food Science and EngineeringSouthwest UniversityChongqingChina
| |
Collapse
|
18
|
García-Gamboa R, Domínguez-Simi MÁ, Gradilla-Hernández MS, Bravo-Madrigal J, Moya A, González-Avila M. Antimicrobial and Antibiofilm Effect of Inulin-Type Fructans, Used in Synbiotic Combination with Lactobacillus spp. Against Candida albicans. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:212-219. [PMID: 35461373 DOI: 10.1007/s11130-022-00966-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 04/07/2022] [Indexed: 06/14/2023]
Abstract
There is great interest in the search for new alternatives to antimicrobial drugs, and the use of prebiotics and probiotics is a promising approach to this problem. This study aimed to assess the effect of inulin-type fructans, used in synbiotic combinations with Lactobacillus paracasei or Lactobacillus plantarum, on the production of short-chain fatty acids and antimicrobial activity against Candida albicans. The inhibition assay using the L. paracasei and L. plantarum supernatants resulting from the metabolization of inulin-type fructans displayed growth inhibition and antibiofilm formation against C. albicans. Inhibition occurred at concentrations of 12.5, 25, and 50% of the L. paracasei supernatant and at a concentration of 50% of the L. plantarum supernatant. The analysis of short-chain fatty acids by gas chromatography showed that lactic acid was the dominating produced metabolite. However, acetic, propionic, and butyric acids were also detected in supernatants from both probiotics. Therefore, the synbiotic formulation of L. paracasei or L. plantarum in the presence of inulin-type fructans constitutes with anticandidal effect is a possible option to produce antifungal drugs or antimicrobial compounds.
Collapse
Affiliation(s)
- Ricardo García-Gamboa
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Av. Normalistas No. 800, col Colinas de la Normal, C.P. 44270, Guadalajara, Jalisco, Mexico
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. General Ramón Corona No. 2514, Col. Nuevo México, Jalisco, C.P. 45138, Zapopan, Mexico
| | - Miguel Ángel Domínguez-Simi
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Av. Normalistas No. 800, col Colinas de la Normal, C.P. 44270, Guadalajara, Jalisco, Mexico
| | - Misael Sebastián Gradilla-Hernández
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. General Ramón Corona No. 2514, Col. Nuevo México, Jalisco, C.P. 45138, Zapopan, Mexico
| | - Jorge Bravo-Madrigal
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Av. Normalistas No. 800, col Colinas de la Normal, C.P. 44270, Guadalajara, Jalisco, Mexico
| | - Andrés Moya
- Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunitat Valenciana (FISABIO), Av. de Cataluña 21, 46020, València, Spain
| | - Marisela González-Avila
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Av. Normalistas No. 800, col Colinas de la Normal, C.P. 44270, Guadalajara, Jalisco, Mexico.
| |
Collapse
|
19
|
An optimal carbon source can enhance the Paracin 1.7 titer and reduce carbon source consumption in cocultures of Lacticaseibacillus paracasei HD1.7 and Bacillus spp. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
20
|
Zhang YM, Jiang YH, Li HW, Li XZ, Zhang QL. Purification and characterization of Lactobacillus plantarum-derived bacteriocin with activity against Staphylococcus argenteus planktonic cells and biofilm. J Food Sci 2022; 87:2718-2731. [PMID: 35470896 DOI: 10.1111/1750-3841.16148] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 02/27/2022] [Accepted: 03/21/2022] [Indexed: 01/04/2023]
Abstract
Bacteriocins inhibit various foodborne bacteria in planktonic and biofilm forms. However, bacteriocins with antibacterial and antibiofilm activity against Staphylococcus argenteus, a pathogen that can cause food poisoning, are still poorly known. Here, the novel bacteriocin LSB1 derived from Lactobacillus plantarum CGMCC 1.12934 was purified and characterized extensively. LSB1 had a molecular weight of 1425.78 Da and an amino acid sequence of YIFVTGGVVSSLGK. Moreover, LSB1 exhibited excellent stability under heat and acid-base stress and presented sensitivity to pepsin and proteinase K. LSB1 exhibited an extensive antimicrobial spectrum against both Gram-positive and Gram-negative bacteria. Minimum inhibitory concentration of LSB1 against S. argenteus_70917 was 10.36 µg/ml, which was lower than that of most of the previously found bacteriocins against Staphylococcus strains. Furthermore, LSB1 significantly inhibited S. argenteus_70917 planktonic cells (p < 0.01) and decreased their viability. Scanning electron microscopy analysis revealed that cell membrane permeability of S. argenteus_70917 upon exposure to LSB1 showed leakage of cytoplasmic contents and rupture, leading to cell death. In addition, biofilm formation ability of S. argenteus_70917 was significantly (p < 0.01) impaired by LSB1, with the percent inhibition of 35% at 10 µg/ml and 80% at 20 µg/ml. Overall, this study indicates that LSB1 can be considered a potential antibacterial agent in the control of S. argenteus in both planktonic and biofilm states. PRACTICAL APPLICATION: Foodborne pathogenic bacteria, such as Staphylococcus argenteus, and their biofilms represent potential risks for food safety. In recent years, customers' demand for "natural" products has increased food control. This study describes the novel bacteriocin LSB1 produced by the lactic acid bacterium species Lactobacillus plantarum. LSB1 showed strong antibacterial and antibiofilm activity against S. argenteus as well as thermal and acid-alkaline stability. Furthermore, the mechanisms of action of LSB1 on S. argenteus were preliminarily explored. These results indicate that LSB1 might be potentially used as an effective and natural food preservative.
Collapse
Affiliation(s)
- Yan-Mei Zhang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Yu-Hang Jiang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Hong-Wei Li
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Xiu-Zhang Li
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai Academy of Animal and Veterinary Sciences, Qinghai University, Xining, China
| | - Qi-Lin Zhang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| |
Collapse
|
21
|
González-González F, Delgado S, Ruiz L, Margolles A, Ruas-Madiedo P. Functional bacterial cultures for dairy applications: towards improving safety, quality, nutritional and health benefit aspects. J Appl Microbiol 2022; 133:212-229. [PMID: 35238463 PMCID: PMC9539899 DOI: 10.1111/jam.15510] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/12/2022] [Accepted: 02/25/2022] [Indexed: 11/30/2022]
Abstract
Traditionally, fermentation was used to preserve the shelf life of food. Currently, in addition to favouring food preservation, well standardized and controlled industrial processes are also aimed at improving the functional characteristics of the final product. In this regard, starter cultures have become an essential cornerstone of food production. The selection of robust microorganisms, well adapted to the food environment, has been followed by the development of microbial consortia that provide some functional characteristics, beyond their acidifying capacity, achieving safer, high‐quality foods with improved nutritional and health‐promoting properties. In addition to starters, adjunct cultures and probiotics, which normally do not have a relevant role in fermentation, are added to the food in order to provide some beneficial characteristics. This review focuses on highlighting the functional characteristics of food starters, as well as adjunct and probiotic cultures (mainly lactic acid bacteria and bifidobacteria), with a specific focus on the synthesis of metabolites for preservation and safety aspects (e.g. bacteriocins), organoleptic properties (e.g. exopolysaccharides), nutritional (e.g. vitamins) and health improvement (e.g. neuroactive molecules). Literature reporting the application of these functional cultures in the manufacture of foods, mainly those related to dairy production, such as cheeses and fermented milks, has also been updated.
Collapse
Affiliation(s)
- F González-González
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.,Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Oviedo, Asturias, Spain
| | - S Delgado
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.,Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Oviedo, Asturias, Spain
| | - L Ruiz
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.,Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Oviedo, Asturias, Spain
| | - A Margolles
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.,Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Oviedo, Asturias, Spain
| | - P Ruas-Madiedo
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.,Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Oviedo, Asturias, Spain
| |
Collapse
|
22
|
Jiang YH, Xin WG, Yang LY, Ying JP, Zhao ZS, Lin LB, Li XZ, Zhang QL. A novel bacteriocin against Staphylococcus aureus from Lactobacillus paracasei isolated from Yunnan traditional fermented yogurt: Purification, antibacterial characterization, and antibiofilm activity. J Dairy Sci 2022; 105:2094-2107. [PMID: 35180941 DOI: 10.3168/jds.2021-21126] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Accepted: 11/05/2021] [Indexed: 01/05/2023]
Abstract
Staphylococcus aureus and its biofilm have emerged as a significant threat to the safety of dairy products. In recent years, lactic acid bacteria (LAB) bacteriocins have been widely acknowledged as the potential natural antibacterial substance in food biopreservation due to their excellent antibacterial effects. However, few LAB bacteriocins with antibacterial and antibiofilm activity against S. aureus have been reported in dairy products. In the present study, a novel bacteriocin LSX01 of Lactobacillus paracasei LS-6 isolated from a traditional fermented yogurt produced in Yunnan, China, was purified and characterized extensively. The LSX01 possessed a molecular weight of 967.49 Da and an AA sequence of LDQAGISYT. The minimum inhibitory concentration of LSX01 against S. aureus_45 was 16.90 μg/mL, which was close to or lower than the previously reported bacteriocins. The LSX01 exhibited an extensive antimicrobial spectrum against both gram-positive and gram-negative bacteria. Moreover, LSX01 exhibited excellent tolerance to heat and acid-base treatments, and sensitivity to the proteolytic enzymes, such as pepsin and proteinase K. Furthermore, the treatment of S. aureus_45 planktonic cells with LSX01 significantly reduced their metabolic activity and disrupted the cell membrane integrity. Scan electron microscopy results demonstrated that LSX01 induced cytoplasmic content leakage and cell deformation. Additionally, biofilm formation of S. aureus_45 was also significantly inhibited by LSX01. Overall, the results suggested that the novel LAB bacteriocin LSX01 possessed antibacterial activity and antibiofilm activity against S. aureus and, hence, could have potential for improving safety of dairy products.
Collapse
Affiliation(s)
- Yu-Hang Jiang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan Kunming 650500, China
| | - Wei-Gang Xin
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan Kunming 650500, China
| | - Lin-Yu Yang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan Kunming 650500, China
| | - Jian-Ping Ying
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan Kunming 650500, China
| | - Zi-Shun Zhao
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan Kunming 650500, China
| | - Lian-Bing Lin
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan Kunming 650500, China
| | - Xiu-Zhang Li
- State Key Laboratory of Plateau Ecology and Agriculture and Qinghai Academy of Animal and Veterinary Science, Qinghai University, Qinghai Xining 810000, China.
| | - Qi-Lin Zhang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan Kunming 650500, China.
| |
Collapse
|
23
|
Jiang YH, Xin WG, Zhang QL, Lin LB, Deng XY. A Novel Bacteriocin Against Shigella flexneri From Lactiplantibacillus plantarum Isolated From Tilapia Intestine: Purification, Antibacterial Properties and Antibiofilm Activity. Front Microbiol 2022; 12:779315. [PMID: 35069481 PMCID: PMC8769287 DOI: 10.3389/fmicb.2021.779315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Accepted: 12/03/2021] [Indexed: 11/13/2022] Open
Abstract
Few bacteriocins with antibacterial activity against Shigella flexneri have been reported. Here, a novel bacteriocin (LFX01) produced by Lactiplantibacillus plantarum strain LF-8 from the intestine of tilapia was purified and extensively characterized. LFX01 possesses a molecular weight of 1049.56 Da and an amino acid sequence of I-T-G-G-P-A-V-V-H-Q-A. LFX01 significantly inhibited S. flexneri strain 14 (S. flexneri_14) growth. Moreover, it exhibited excellent stability under heat and acid-base stress, and presented sensitivity to a variety of proteases, such as proteinase K, pepsin, and trypsin. The minimum inhibitory concentration (MIC) of LFX01 against S. flexneri_14 was 12.65 μg/mL, which was smaller than that of most of the previously found bacteriocins. Furthermore, LFX01 significantly inhibited (p < 0.05) S. flexneri_14 cells and decreased their cell viability. In addition, LFX01 could significantly (p < 0.05) inhibit biofilm formation of S. flexneri_14. Scanning electron microscopy analysis presented that the cell membrane permeability of S. flexneri_14 was demolished by LFX01, leading to cytoplasmic contents leakage and cell rupture death. In summary, a novel bacteriocin of lactic acid bacteria (LAB) was found, which could effectively control S. flexneri in both planktonic and biofilm states.
Collapse
Affiliation(s)
- Yu-Hang Jiang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Wei-Gang Xin
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Qi-Lin Zhang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Lian-Bing Lin
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Xian-Yu Deng
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| |
Collapse
|
24
|
Mörschbächer AP, Granada CE. MAPPING THE WORLDWIDE KNOWLEDGE OF ANTIMICROBIAL SUBSTANCES PRODUCED BY Lactobacillus spp.: A BIBLIOMETRIC ANALYSIS. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2022.108343] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
25
|
Du R, Pei F, Kang J, Zhang W, Ping W, Ling H, Ge J. Optimization of cultivation strategy and medium for bacteriocin activity of Enterococcus faecium HDX-2. Prep Biochem Biotechnol 2021; 52:762-769. [PMID: 34704893 DOI: 10.1080/10826068.2021.1992782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
A lactic acid bacteria (LAB) isolated from pickled Chinese cucumber was screened for bacteriocin production. The strain was identified to be Enterococcus faecium HDX-2. Based on the Plackett-Burman (PB) experiment, glucose, Ca2+, and initial pH were found to be the most significant parameters of bacteriocin production. Afterward, effects of the three main parameters on bacteriocin activity were further investigated by central composite design (CCD) and the optimum composition was glucose 22 g/L, Ca2+ 0.6 mM, and initial pH 7.2. Optimum results showed that bacteriocin activity was increased to 1337.60 ± 36.71 AU/mL, 2.23-fold higher than in MRS medium without parameters optimization. The bacteriocin also showed significant antimicrobial activity against Listeria monocytogenes in meat and cheese model system.
Collapse
Affiliation(s)
- Renpeng Du
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, P.R. China.,Key Laboratory of Microbiology, School of Life Sciences, College of Heilongjiang Province, Heilongjiang University, Harbin, P. R. China
| | - Fangyi Pei
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, P.R. China.,Key Laboratory of Microbiology, School of Life Sciences, College of Heilongjiang Province, Heilongjiang University, Harbin, P. R. China
| | - Jie Kang
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, P.R. China.,Key Laboratory of Microbiology, School of Life Sciences, College of Heilongjiang Province, Heilongjiang University, Harbin, P. R. China
| | - Wen Zhang
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, P.R. China.,Key Laboratory of Microbiology, School of Life Sciences, College of Heilongjiang Province, Heilongjiang University, Harbin, P. R. China
| | - Wenxiang Ping
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, P.R. China.,Key Laboratory of Microbiology, School of Life Sciences, College of Heilongjiang Province, Heilongjiang University, Harbin, P. R. China
| | - Hongzhi Ling
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, P.R. China.,Key Laboratory of Microbiology, School of Life Sciences, College of Heilongjiang Province, Heilongjiang University, Harbin, P. R. China
| | - Jingping Ge
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, P.R. China.,Key Laboratory of Microbiology, School of Life Sciences, College of Heilongjiang Province, Heilongjiang University, Harbin, P. R. China
| |
Collapse
|
26
|
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.
Collapse
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
| |
Collapse
|
27
|
Ye Z, Jiang B, Gao D, Ping W, Ge J. Bacillus spp. increase the Paracin 1.7 titer of L. paracasei HD1.7 in sauerkraut juice: Emphasis on the influence of inoculation conditions on the symbiotic relationship. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111443] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
28
|
Barbosa J, Albano H, Silva B, Almeida MH, Nogueira T, Teixeira P. Characterization of a Lactiplantibacillus plantarum R23 Isolated from Arugula by Whole-Genome Sequencing and Its Bacteriocin Production Ability. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:5515. [PMID: 34063896 PMCID: PMC8196627 DOI: 10.3390/ijerph18115515] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 05/17/2021] [Accepted: 05/17/2021] [Indexed: 01/03/2023]
Abstract
Lactiplantibacillus plantarum is one of the lactic acid bacteria species most used as probiotics and starter cultures in food production. Bacteriocin-producers Lpb. plantarum are also promising natural food preservatives. This study aimed to characterize Lpb. plantarum R23 and its bacteriocins (R23 bacteriocins). The genome sequence of Lpb. plantarum R23 was obtained by whole-genome sequencing (WGS) in an Illumina NovaSeq platform. The activity of Lpb. plantarum R23-produced bacteriocin against two Listeria monocytogenes strains (L7946 and L7947) was evaluated, and its molecular size was determined by tricine-SDS-PAGE. No virulence or antibiotic resistance genes were detected. Four 100% identical proteins to the class II bacteriocins (Plantaricin E, Plantaricin F, Pediocin PA-1 (Pediocin AcH), and Coagulin A) were found by WGS analysis. The small (<6.5 kDa) R23 bacteriocins were stable at different pH values (ranging from 2 to 8), temperatures (between 4 and 100 °C), detergents (all, except Triton X-100 and Triton X-114 at 0.01 g/mL), and enzymes (catalase and α-amylase), did not adsorb to the producer cells, had a bacteriostatic mode of action and their maximum activity (AU/mL = 12,800) against two L. monocytogenes strains occurred between 15 and 21 h of Lpb. plantarum R23 growth. Lactiplantibacillus plantarum R23 showed to be a promising bio-preservative culture because, besides being safe, it produces a stable bacteriocin or bacteriocins (harbors genes encoding for the production of four) inhibiting pathogens as L. monocytogenes. Further studies in different food matrices are required to confirm this hypothesis and its suitability as a future starter culture.
Collapse
Affiliation(s)
- Joana Barbosa
- CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal;
| | - Helena Albano
- CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal;
| | - Beatriz Silva
- Colégio de São Gonçalo, 4600-014 Amarante, Portugal;
| | | | - Teresa Nogueira
- Instituto Nacional de Investigação Agrária e Veterinária, I.P., 2780-157 Oeiras and 4485-655 Vairão, Portugal;
- cE3c-Centre for Ecology, Evolution and Environmental Changes, Faculdade de Ciências da Universidade de Lisboa, 1749-016 Lisboa, Portugal
| | - Paula Teixeira
- CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal;
| |
Collapse
|