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Li H, Yang Y, Li L, Zheng H, Xiong Z, Hou J, Wang L. Genome-Based Identification and Characterization of Bacteriocins Selectively Inhibiting Staphylococcus aureus in Fermented Sausages. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10240-4. [PMID: 38451405 DOI: 10.1007/s12602-024-10240-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/27/2024] [Indexed: 03/08/2024]
Abstract
The bacteriocin-producing Lactiplantibacillus plantarum SL47 was isolated from conventional fermented sausages, and the bacteriocin SL47 was purified using ethyl acetate, Sephadex G-25 gel chromatography, and reversed-phase high-performance liquid chromatography (RP-HPLC). Bacteriocin SL47 was identified by HPLC-MS/MS combined with whole-genome sequencing, and the results showed it consisted of plantaricin A, J, K, and N. Further characterization analysis showed that the bacteriocin SL47 was highly thermostable (30 min, 121 °C), pH stable (2-10), sensitive to protease and exhibited broad-spectrum antibacterial ability against Gram-positive and Gram-negative bacteria. The mechanism of action showed that the bacteriocin SL47 increased cell membrane permeability, and 2 × minimum inhibitory concentration (MIC) treatment for 40 min caused apoptosis of Staphylococcus aureus F2. The count of S. aureus in the sausage that was inoculated with L. plantarum SL47 and bacteriocin SL47 decreased by about 64% and 53% of that in the initial stage, respectively. These results indicated the potential of L. plantarum SL47 and bacteriocin SL47 as a bio-preservative in meat products.
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Affiliation(s)
- Hongbiao Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Yongqi Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Lanxin Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Huojian Zheng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Zhiguo Xiong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Junjie Hou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Liping Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai, 201306, China.
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products On Storage and Preservation, Shanghai, 201306, China.
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2
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Shettar SS, Bagewadi ZK, Yaraguppi DA, Das S, Mahanta N, Singh SP, Katti A, Saikia D. Gene expression and molecular characterization of recombinant subtilisin from Bacillus subtilis with antibacterial, antioxidant and anticancer properties. Int J Biol Macromol 2023; 249:125960. [PMID: 37517759 DOI: 10.1016/j.ijbiomac.2023.125960] [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: 01/08/2023] [Revised: 06/12/2023] [Accepted: 07/12/2023] [Indexed: 08/01/2023]
Abstract
This study investigated the multifunctional attributes such as, antibacterial, antioxidant and anticancer potential of recombinant subtilisin. A codon-optimized subtilisin gene was synthesized from Bacillus subtilis and was successfully transformed into E. coli DH5α cells which was further induced for high level expression in E. coli BL21 (DE3). An affinity purified ~40 kDa recombinant subtilisin was obtained that revealed to be highly alkali-thermostable based on the thermodynamic parameters. The kinetic parameters were deduced that indicated higher affinity of N-Suc-F-A-A-F-pNA substrate towards subtilisin. Recombinant subtilisin demonstrated strong antibacterial activity against several pathogens and showed minimum inhibitory concentration of 0.06 μg/mL against B. licheniformis and also revealed high stability under the influence of several biochemical factors. It also displayed antioxidant potential in a dose dependent manner and exhibited cell cytotoxicity against A549 and MCF-7 cancerous cell lines with IC50 of 5 μM and 12 μM respectively. The identity of recombinant subtilisin was established by MALDI-TOF mass spectrum depicting desired mass peaks and N-terminal sequence as MRSK by MALDI-TOF-MS. The deduced N- terminal amino acid sequence by Edman degradation revealed high sequence similarity with subtilisins from Bacillus strains. The structural and functional analysis of recombinant antibacterial subtilisin was elucidated by Raman, circular dichroism and nuclear magnetic resonance spectroscopy and thermogravimetric analysis. The results contribute to the development of highly efficient subtilisin with enhanced catalytic properties making it a promising candidate for therapeutic applications in healthcare industries.
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Affiliation(s)
- Shreya S Shettar
- Department of Biotechnology, KLE Technological University, Hubballi, Karnataka 580031, India
| | - Zabin K Bagewadi
- Department of Biotechnology, KLE Technological University, Hubballi, Karnataka 580031, India.
| | - Deepak A Yaraguppi
- Department of Biotechnology, KLE Technological University, Hubballi, Karnataka 580031, India
| | - Simita Das
- Department of Chemistry, Indian Institute of Technology, Dharwad, Karnataka 580011, India
| | - Nilkamal Mahanta
- Department of Chemistry, Indian Institute of Technology, Dharwad, Karnataka 580011, India
| | - Surya P Singh
- Department of Biosciences and Bioengineering, Indian Institute of Technology Dharwad, Karnataka 580011, India
| | - Aditi Katti
- Department of Biotechnology, KLE Technological University, Hubballi, Karnataka 580031, India
| | - Dimple Saikia
- Department of Biosciences and Bioengineering, Indian Institute of Technology Dharwad, Karnataka 580011, India
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Öztürk H, Geniş B, Özden Tuncer B, Tuncer Y. Bacteriocin production and technological properties of Enterococcus mundtii and Enterococcus faecium strains isolated from sheep and goat colostrum. Vet Res Commun 2023; 47:1321-1345. [PMID: 36738399 DOI: 10.1007/s11259-023-10080-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Accepted: 01/31/2023] [Indexed: 02/05/2023]
Abstract
Enterococci are lactic acid bacteria (LAB) that play a role in the aroma formation, maturation, and sensory development of fermented foods such as meat and dairy products. They also contribute to the improvement of the extended shelf life of fermented foods by producing bacteriocin. The aim of this study was to isolate bacteriocin-producing LAB from sheep and goat colostrum, to characterize the bacteriocin-producing strains, and determine the technological properties of the strains. A total of 13 bacteriocin-producing LAB was isolated and identified as 11 Enterococcus mundtii and two Enterococcus faecium. The strains were found to be genetically different from each other by phylogenetic analysis of 16S rRNA gene sequences and random amplified polymorphic-DNA (RAPD-PCR). It has been determined that bacteriocins show activity in a wide pH range and are resistant to heat, lose their activity with proteolytic enzymes and α-amylase, but are resistant to detergents. While the presence of the munKS gene was detected in all of the strains, it was determined that E. faecium HC121.4, HC161.1, E. mundtii HC147.1, HC166.5, and HC166.8 strains contained multiple enterocin genes. Trisin-SDS-PAGE analysis revealed two active protein bands of approximately 5.1 and 5.5 kDa in E. faecium HC121.4 and one active protein band with a weight of approximately 4.96 kDa in other strains. E. mundtii strains and E. faecium HC161.1 were identified as mundticin KS producers, and E. faecium HC121.4 was defined as an enterocin A and B producer. Except for E. mundtii HC166.8, acid production of strains was found to be slow at 6 h and moderate at 24 h. None of them showed extracellular proteolytic and lipolytic activities. It was found that the strains had esterase, esterase lipase, leucine arylamidase, acid phosphatase, and naphthol-AS-Bl-phosphohydrolase activities, while protease activities were low and peptidase activities were high. In conclusion, bacteriocin producer 13 Enterococcus strains isolated from sheep and goat colostrum were found to have the potential to be included in starter culture combinations.
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Affiliation(s)
- Hüseyin Öztürk
- Department of Food Technology, Manavgat Vocational School, Akdeniz University, 07600, Antalya, Turkey
| | - Burak Geniş
- Faculty of Engineering, Department of Food Engineering, Süleyman Demirel University, 32260, Isparta, Turkey
| | - Banu Özden Tuncer
- Faculty of Engineering, Department of Food Engineering, Süleyman Demirel University, 32260, Isparta, Turkey
| | - Yasin Tuncer
- Faculty of Engineering, Department of Food Engineering, Süleyman Demirel University, 32260, Isparta, Turkey.
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Ren Q, Zhang M, Xue R, Liu T, Yang Z, Yang Z. Purification and characterization of a novel low-molecular-weight antimicrobial peptide produced by Lactiplantibacillus plantarum NMGL2. Int J Biol Macromol 2023; 248:125932. [PMID: 37482152 DOI: 10.1016/j.ijbiomac.2023.125932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 07/18/2023] [Accepted: 07/19/2023] [Indexed: 07/25/2023]
Abstract
The present study aimed to purify and characterize a novel low-molecular-weight antimicrobial peptide (AMP) named as PNMGL2 produced by Lactiplantibacillus plantarum NMGL2. The AMP was effectively separated and purified by ethyl acetate extraction and DEAE-Sepharose anion exchange chromatography. Tricine-SDS-PAGE of the purified AMP showed a major protein band below 1.7 kDa, which was identified by MALDI-TOF MS to be a hexapeptide LNFLKK (761.95 Da), and structurally characterized to be combination of helixes and random coil by a PEP-FOLD 3 De novo approach. The antimicrobial activity of LNFLKK was confirmed by chemical synthesis of the peptide that showed clear inhibition (MIC 7.8 mg/mL) against both Gram-positive bacteria (Staphylococcus aureus and Listeria monocytogenes), and Gram-negative bacteria (Enterobacter sakazakii, Escherichia coli and Shigella flexneri). PNMGL2 was pH resistant (pH 2-9), heat stable (121 °C, 30 min), and protease sensitive. Treatment of UV rays, sodium chloride and organic solvents did not decrease the activity. Sequencing of the whole genome of L. plantarum NMGL2 revealed presence of a bacteriocin gene cluster with two putative bacteriocin genes (ORF4 and ORF5) that were not expressed, confirming the significance of PNMGL2 contributing the antimicrobial activity of the strain. This study demonstrated the low-molecular-weight AMP that was uncharacterized in the relevant available databases, suggesting its potential application as a novel natural food preservative.
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Affiliation(s)
- Qingxia Ren
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Min Zhang
- Key Laboratory of Agro-Products Primary Processing, Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China
| | - Rui Xue
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Tongji Liu
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Zhennai Yang
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Zhang Yang
- Department of Neurology, Affiliated Hospital of Guizhou Medical University, Guiyang 550025, China.
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Li Q, Lv L, Liu Y, Fang Z, Deng Q, Liang W, Wu Y, Chen Z. Preparation, characterization and application of bacteriocin CAMT6 nanoliposomes using resveratrol as a novel stabilizer. Food Chem 2023; 403:134293. [DOI: 10.1016/j.foodchem.2022.134293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 08/17/2022] [Accepted: 09/13/2022] [Indexed: 11/28/2022]
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Rashid M, Sharma S, Kaur A, Kaur A, Kaur S. Biopreservative efficacy of Enterococcus faecium-immobilised film and its enterocin against Salmonella enterica. AMB Express 2023; 13:11. [PMID: 36690815 PMCID: PMC9871141 DOI: 10.1186/s13568-023-01516-z] [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: 10/27/2022] [Accepted: 01/12/2023] [Indexed: 01/24/2023] Open
Abstract
The growing awareness about the adverse health effects of artificial synthetic preservatives has led to a rapid increase in the demand for safe food preservation techniques and bio preservatives. Thus, in this study, the biopreservatives efficacy of enterocin-producing Enterococcus faecium Smr18 and its enterocin, ESmr18 was evaluated against Salmonella enterica contamination in chicken samples. E. faecium Smr18 is susceptible to the antibiotics penicillin-G, ampicillin, vancomycin, and erythromycin, thereby indicating that it is a nonpathogenic strain. Further, the enterocin ESmr18 was purified and characterised as a 3.8 kDa peptide. It possessed broad spectrum antibacterial activity against both Gram-positive and Gram-negative pathogens including S. enterica serotypes Typhi and Typhimurium. Purified ESmr18 disrupted the cell membrane permeability of the target cell thereby causing rapid efflux of potassium ions from L. monocytogenes and S. enterica. Chicken samples inoculated with S. enterica and packaged in alginate films containing immobilised viable E. faecium resulted in 3 log10 colony forming units (CFU) reduction in the counts of S. enterica after 34 days of storage at 7-8 °C. The crude preparation of ESmr18 also significantly (p < 0.05) reduced the CFU counts of salmonella-inoculated chicken meat model. Purified ESmr18 at the concentration upto 4.98 µg/ml had no cytolytic effect against human red blood cells. Crude preparation of ESmr18 when orally administered in fish did not cause any significant (p < 0.05) change in the biochemical parameters of sera samples. Nonsignificant changes in the parameters of comet and micronucleus assays were observed between the treated and untreated groups of fishes that further indicated the safety profile of the enterocin ESmr18.
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Affiliation(s)
- Muzamil Rashid
- grid.411894.10000 0001 0726 8286Department of Microbiology, Guru Nanak Dev University, Amritsar, Punjab India
| | - Sunil Sharma
- grid.411894.10000 0001 0726 8286Department of Zoology, Guru Nanak Dev University, Amritsar, Punjab India
| | - Arvinder Kaur
- grid.411894.10000 0001 0726 8286Department of Zoology, Guru Nanak Dev University, Amritsar, Punjab India
| | - Amarjeet Kaur
- grid.411894.10000 0001 0726 8286Department of Microbiology, Guru Nanak Dev University, Amritsar, Punjab India
| | - Sukhraj Kaur
- grid.411894.10000 0001 0726 8286Department of Microbiology, Guru Nanak Dev University, Amritsar, Punjab India
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Yap PG, Lai ZW, Tan JS. Bacteriocins from lactic acid bacteria: purification strategies and applications in food and medical industries: a review. BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES 2022. [DOI: 10.1186/s43088-022-00227-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Abstract
Background
Bacteriocins are generally defined as ribosomally synthesized peptides, which are produced by lactic acid bacteria (LAB) that affect the growth of related or unrelated microorganisms. Conventionally, the extracted bacteriocins are purified by precipitation, where ammonium sulphate is added to precipitate out the protein from the solution.
Main text
To achieve the high purity of bacteriocins, a combination with chromatography is used where the hydrophobicity and cationic properties of bacteriocins are employed. The complexity column inside the chromatography can afford to resolve the loss of bacteriocins during the ammonium sulphate precipitation. Recently, an aqueous two-phase system (ATPS) has been widely used in bacteriocins purification due to the several advantages of its operational simplicity, mild process conditions and versatility. It reduces the operation steps and processing time yet provides high recovery products which provide alternative ways to conventional methods in downstream processing. Bacteriocins are widely approached in the food and medical industry. In food application, nisin, which is produced by Lactococcus lactis subsp. has been introduced as food preservative due to its natural, toxicology safe and effective against the gram-positive bacteria. Besides, bacteriocins provide a board range in medical industries where they are used as antibiotics and probiotics.
Short conclusion
In summary, this review focuses on the downstream separation of bacteriocins from various sources using both conventional and recent ATPS techniques. Finally, recommendations for future interesting areas of research that need to be pursued are highlighted.
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