Influence of pH and sodium chloride on kinetics of thermal inactivation of the bacteriocin-like substance P34

Purification, characterization, and mode of action of Paracin 54, a novel bacteriocin against Staphylococci

Staphylococci belong to conditionally pathogenic bacteria, and the pathogenicity of Staphylococcus aureus is the strongest among them. Enterotoxin produced by it can contaminate food and cause food poisoning. Bacteriocin is a kind of polypeptide with antibacterial activity synthesized by some bacteria during metabolism. In this study, we report on purification, characterization, and mode of action of the bacteriocin named Paracin 54, produced by Lactobacillus paracasei ZFM54. Paracin 54 was purified by precipitation with 80% ammonium sulfate, strong cation-exchange chromatography, G-25 gel column, and reversed-phase high-performance liquid chromatography (HPLC). The molecular weight of Paracin 54 (5718.1843 Da) was determined by matrix-assisted laser desorption ionization time-of-flight mass spectrometry. Paracin 54 showed broad-spectrum inhibitory activity. It had a strong inhibitory effect on Staphylococci with minimum inhibitory concentration values of 3.00-4.50 μg/mL. Paracin 54 was heat-stable and active only in acidic pH range (2-6). After treatment with proteases, the activity was lost. The results of mode of action showed Paracin 54 damaged the cell membrane and cell wall of Staphylococcus aureus, and then the cytoplasm leaked out, leading to death of the bacteria. These properties make Paracin 54 a promising candidate to prevent the growth of spoilage bacteria and control food poisoning caused by Staphylococci. KEY POINTS: • Paracin 54 was purified from Lactobacillus paracasei ZFM54 with good biochemical characteristics. • Paracin 54 had a strong effect against Staphylococci, making it a promising preservative to prevent the growth of Staphylococci in food. • The mode of action of Paracin 54 on Staphylococcus aureus was revealed.

The antimicrobial peptide MPX kills Actinobacillus pleuropneumoniae and reduces its pathogenicity in mice

Actinobacillus pleuropneumoniae is the causative agent of highly contagious and fatal respiratory infections, causing substantial economic losses to the global pig industry. Due to increased antibiotic resistance, there is an urgent need to find new antibiotic alternatives for treating A. pleuropneumoniae infections. MPX is obtained from wasp venom and has a killing effect on various bacteria. This study found that MPX had a good killing effect on A. pleuropneumoniae and that the minimum inhibitory concentration (MIC) was 16 μg/mL. The bacterial density of A. pleuropneumoniae decreased 1000 times after MPX (1 × MIC) treatment for 1 h, and the antibacterial activity was not affected by pH or temperature. Fluorescence microscopy showed that MPX (1 × MIC) destroyed the bacterial cell membrane after treatment for 0.5 h, increasing membrane permeability and releasing bacterial proteins and Ca²⁺, Na⁺ and other cations. In addition, MPX (1 × MIC) treatment significantly reduced the formation of bacterial biofilms. Quantitative RT-PCR results showed that MPX treatment significantly upregulated the expression of the PurC virulence gene and downregulated that of ApxI, ApxII, and Apa1. In addition, the Sap A gene was found to play an important role in the tolerance of A. pleuropneumoniae to antimicrobial peptides. Therapeutic evaluation in a murine model showed that MPX protects mice from a lethal dose of A. pleuropneumoniae and relieves lung inflammation. This study reports the use of MPX to treat A. pleuropneumonia infections, laying the foundation for the development of new drugs for bacterial infections.

Purification and Characterization of a Novel Cold Shock Protein-Like Bacteriocin Synthesized by Bacillus thuringiensis

Bacillus thuringiensis (Bt), one of the most successful biopesticides, may expand its potential by producing bacteriocins (thuricins). The aim of this study was to investigate the antimicrobial potential of a novel Bt bacteriocin, thuricin BtCspB, produced by Bt BRC-ZYR2. The results showed that this bacteriocin has a high similarity with cold-shock protein B (CspB). BtCspB lost its activity after proteinase K treatment; however it was active at 60 °C for 30 min and was stable in the pH range 5-7. The partial loss of activity after the treatments of lipase II and catalase were likely due to the change in BtCspB structure and the partial degradation of BtCspB, respectively. The loss of activity at high temperatures and the activity variation at different pHs were not due to degradation or large conformational change. BtCspB did not inhibit four probiotics. It was only active against B. cereus strains 0938 and ATCC 10987 with MIC values of 3.125 μg/mL and 0.781 μg/mL, and MBC values of 12.5 μg/mL and 6.25 μg/mL, respectively. Taken together, these results provide new insights into a novel cold shock protein-like bacteriocin, BtCspB, which displayed promise for its use in food preservation and treatment of B. cereus-associated diseases.