1
|
Khan F, Singh P, Joshi AS, Tabassum N, Jeong GJ, Bamunuarachchi NI, Mijakovic I, Kim YM. Multiple potential strategies for the application of nisin and derivatives. Crit Rev Microbiol 2023; 49:628-657. [PMID: 35997756 DOI: 10.1080/1040841x.2022.2112650] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 07/28/2022] [Accepted: 08/09/2022] [Indexed: 12/22/2022]
Abstract
Nisin is a naturally occurring bioactive small peptide produced by Lactococcus lactis subsp. lactis and belongs to the Type A (I) lantibiotics. Due to its potent antimicrobial activity, it has been broadly employed to preserve various food materials as well as to combat a variety of microbial pathogens. The present review discusses the antimicrobial properties of nisin and different types of their derivatives employed to treat microbial pathogens with a detailed underlying mechanism of action. Several alternative strategies such as combination, conjugation, and nanoformulations have been discussed in order to address several issues such as rapid degradation, instability, and reduced activity due to the various environmental factors that arise in the applications of nisin. Furthermore, the evolutionary relationship of many nisin genes from different nisin-producing bacterial species has been investigated. A detailed description of the natural and bioengineered nisin variants, as well as the underlying action mechanisms, has also been provided. The chemistry used to apply nisin in conjugation with natural or synthetic compounds as a synergetic mode of antimicrobial action has also been thoroughly discussed. The current review will be useful in learning about recent and past research that has been performed on nisin and its derivatives as antimicrobial agents.
Collapse
Affiliation(s)
- Fazlurrahman Khan
- Marine Integrated Biomedical Technology Center, The National Key Research Institutes in Universities, Pukyong National University, Busan, Republic of Korea
- Research Center for Marine Integrated Bionics Technology, Pukyong National University, Busan, Republic of Korea
| | - Priyanka Singh
- The Novo Nordisk Foundation, Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
| | - Abhayraj S Joshi
- The Novo Nordisk Foundation, Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
| | - Nazia Tabassum
- Industry 4.0 Convergence Bionics Engineering, Pukyong National University, Busan, Republic of Korea
| | - Geum-Jae Jeong
- Department of Food Science and Technology, Pukyong National University, Busan, Republic of Korea
| | | | - Ivan Mijakovic
- The Novo Nordisk Foundation, Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
- Systems and Synthetic Biology Division, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Young-Mog Kim
- Marine Integrated Biomedical Technology Center, The National Key Research Institutes in Universities, Pukyong National University, Busan, Republic of Korea
- Research Center for Marine Integrated Bionics Technology, Pukyong National University, Busan, Republic of Korea
- Department of Food Science and Technology, Pukyong National University, Busan, Republic of Korea
| |
Collapse
|
2
|
Jiang Y, Mei C, Huang X, Gu Q, Song D. Antibacterial Activity and Mechanism of a Bacteriocin Derived from the Valine-Cecropin A(1–8)-Plantaricin ZJ5(1–18) Hybrid Peptide Against Escherichia coli O104. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09636-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
3
|
Lopes NA, Barreto Pinilla CM, Brandelli A. Antimicrobial activity of lysozyme-nisin co-encapsulated in liposomes coated with polysaccharides. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.009] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
4
|
Morsy MK, Elsabagh R, Trinetta V. Evaluation of novel synergistic antimicrobial activity of nisin, lysozyme, EDTA nanoparticles, and/or ZnO nanoparticles to control foodborne pathogens on minced beef. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.061] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
5
|
Rai M, Pandit R, Gaikwad S, Kövics G. Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3381-3394. [PMID: 27777445 PMCID: PMC5069246 DOI: 10.1007/s13197-016-2318-5] [Citation(s) in RCA: 99] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/30/2016] [Accepted: 08/15/2016] [Indexed: 12/31/2022]
Abstract
Antimicrobial peptides (AMPs) are diverse group of natural proteins present in animals, plants, insects and bacteria. These peptides are responsible for defense of host from pathogenic organisms. Chemical, enzymatic and recombinant techniques are used for the synthesis of antimicrobial peptides. These peptides have been found to be an alternative to the chemical preservatives. Currently, nisin is the only antimicrobial peptide, which is widely utilized in the preservation of food. Antimicrobial peptides can be used alone or in combination with other antimicrobial, essential oils and polymeric nanoparticles to enhance the shelf-life of food. This review presents an overview on different types of antimicrobial peptides, purification techniques, mode of action and application in food preservation.
Collapse
Affiliation(s)
- Mahendra Rai
- Department of Biotechnology, S.G.B. Amravati University, Amravati, Maharashtra 444602 India
| | - Raksha Pandit
- Department of Biotechnology, S.G.B. Amravati University, Amravati, Maharashtra 444602 India
| | - Swapnil Gaikwad
- Department of Biotechnology, S.G.B. Amravati University, Amravati, Maharashtra 444602 India
- Department of Biotechnology, Engineering School of Lorena, University of Sao Paulo, Estrada Municipal do Campinho, sn, Lorena, SP 12602-810 Brazil
| | - György Kövics
- Institute of Plant Protection, Debrecen Agricultural University, P.O. Box 36, Debrecen, H-4015 Hungary
| |
Collapse
|
6
|
Ormus S, Oulahal N, Noël C, Degraeve P, Gharsallaoui A. Effect of low methoxyl (LM) pectin complexation on the thermal and proteolytic inactivation of lysozyme: A kinetic study. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.08.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
7
|
Song DF, Zhu MY, Gu Q. Purification and characterization of Plantaricin ZJ5, a new bacteriocin produced by Lactobacillus plantarum ZJ5. PLoS One 2014; 9:e105549. [PMID: 25147943 PMCID: PMC4141769 DOI: 10.1371/journal.pone.0105549] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2014] [Accepted: 07/24/2014] [Indexed: 11/18/2022] Open
Abstract
The aim of this study is to investigate the antimicrobial potential of Lactobacillus plantarum ZJ5, a strain isolated from fermented mustard with a broad range of inhibitory activity against both Gram-positive and Gram-negative bacteria. Here we present the peptide plantaricin ZJ5 (PZJ5), which is an extreme pH and heat-stable. However, it can be digested by pepsin and proteinase K. This peptide has strong activity against Staphylococcus aureus. PZJ5 has been purified using a multi-step process, including ammonium sulfate precipitation, cation-exchange chromatography, hydrophobic interactions and reverse-phase chromatography. The molecular mass of the peptide was found to be 2572.9 Da using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). The primary structure of this peptide was determined using amino acid sequencing and DNA sequencing, and these analyses revealed that the DNA sequence translated as a 44-residue precursor containing a 22-amino-acid N-terminal extension that was of the double-glycine type. The bacteriocin sequence exhibited no homology with known bacteriocins when compared with those available in the database, indicating that it was a new class IId bacteriocin. PZJ5 from a food-borne strain may be useful as a promising probiotic candidate.
Collapse
Affiliation(s)
- Da-Feng Song
- Key Laboratory for Food Microbial Technology of Zhejiang Province, Department of Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- State Key Laboratory of Plant Physiology and Biochemistry, College of Life Sciences, Zhejiang University, Hangzhou, China
| | - Mu-Yuan Zhu
- State Key Laboratory of Plant Physiology and Biochemistry, College of Life Sciences, Zhejiang University, Hangzhou, China
| | - Qing Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, Department of Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| |
Collapse
|
8
|
Takahashi H, Kashimura M, Miya S, Kuramoto S, Koiso H, Kuda T, Kimura B. Effect of paired antimicrobial combinations on Listeria monocytogenes growth inhibition in ready-to-eat seafood products. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.02.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
9
|
Singh R, Kim J, Shepherd MW, Luo F, Jiang X. Determining thermal inactivation of Escherichia coli O157:H7 in fresh compost by simulating early phases of the composting process. Appl Environ Microbiol 2011; 77:4126-35. [PMID: 21498743 PMCID: PMC3131655 DOI: 10.1128/aem.02873-10] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2010] [Accepted: 04/09/2011] [Indexed: 11/20/2022] Open
Abstract
A three-strain mixture of Escherichia coli O157:H7 was inoculated into fresh dairy compost (ca. 10(7) CFU/g) with 40 or 50% moisture and was placed in an environmental chamber (ca. 70% humidity) that was programmed to ramp from room temperature to selected composting temperatures in 2 and 5 days to simulate the early composting phase. The surviving E. coli O157:H7 population was analyzed by direct plating and enrichment. Optimal and suboptimal compost mixes, with carbon/nitrogen (C/N) ratios of 25:1 and 16:1, respectively, were compared in this study. In the optimal compost mix, E. coli O157:H7 survived for 72, 48, and 24 h in compost with 40% moisture and for 72, 24, and 24 h with 50% moisture at 50, 55, and 60°C, respectively, following 2 days of come-up time (rate of heating up). However, in the suboptimal compost mix, the pathogen survived for 288, 72, and 48 h in compost with 40% moisture and for 240, 72, 24 h in compost with 50% moisture at the same temperatures, respectively. Pathogen survival was longer, with 5 days of come-up time compared with 2 days of come-up. Overall, E. coli O157:H7 was inactivated faster in the compost with 50% moisture than in the compost with 40% at 55 and 60°C. Both moisture and come-up time were significant factors affecting Weibull model parameters. Our results suggest that slow come-up time at the beginning of composting can extend pathogen survival during composting. Additionally, both the C/N ratio and the initial moisture level in the compost mix affect the rate of pathogen inactivation as well.
Collapse
Affiliation(s)
- Randhir Singh
- Department of Biological Sciences, Clemson University, Clemson, South Carolina 29634
| | - Jinkyung Kim
- Department of Food Science and Human Nutrition, Clemson University, Clemson, South Carolina 29634
| | - Marion W. Shepherd
- Department of Biological Sciences, Clemson University, Clemson, South Carolina 29634
| | - Feng Luo
- School of Computing, Clemson University, Clemson, South Carolina 29634
| | - Xiuping Jiang
- Department of Food Science and Human Nutrition, Clemson University, Clemson, South Carolina 29634
| |
Collapse
|
10
|
Singh R, Jiang X, Luo F. Thermal inactivation of heat-shocked Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in dairy compost. J Food Prot 2010; 73:1633-40. [PMID: 20828469 DOI: 10.4315/0362-028x-73.9.1633] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Thermal resistance of heat-shocked Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes was compared with that of non-heat-shocked (control) strains in finished dairy compost. A three-strain mixture of each pathogen was heat shocked at 47.5°C for 1 h and inoculated into the compost at a final concentration of 10(7) CFU/g. The inoculated compost was placed inside an environmental chamber set at 50, 55, or 60°C with humidity at ca. 70%. The heat-shocked E. coli O157:H7, Salmonella, and L. monocytogenes survived better (P < 0.05) at 50°C, with reductions of 2.7, 3.2, and 3.9 log CFU/g within 4 h compared with reductions of 3.6, 4.5, and 5.1 log CFU/g, respectively, in control cultures. The heat-shocked cultures of E. coli O157:H7, Salmonella, and L. monocytogenes had 1.2-, 1.9-, and 2.3-log reductions, respectively, within 1 h at 55°C, whereas the corresponding control cultures had 4-, 5.6-, and 4.8-log reductions, respectively. At 60°C, a rapid population reduction was observed during the come-up time of 14 min in control cultures of E. coli O157:H7, Salmonella, and L. monocytogenes with 4.9-, 4.8-, and 2.3-log reductions, respectively, compared with 2.6-, 2.4-, 1.7-log reductions, respectively, in heat-shocked cultures. L. monocytogenes survival curves for all three temperatures had extensive tailing. The double Weibull distribution model was a good fit for the survival curves of pathogens, with differences in the shape parameter of heat-shocked and control cultures. Our results suggest that the heat-shocked pathogens may have extended survival at lethal temperatures attained during the composting process.
Collapse
Affiliation(s)
- Randhir Singh
- Department of Biological Sciences, Clemson University, Clemson, South Carolina 29634, USA
| | | | | |
Collapse
|
11
|
Sodium lactate, sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna. Food Microbiol 2010; 27:64-9. [DOI: 10.1016/j.fm.2009.08.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2009] [Revised: 08/07/2009] [Accepted: 08/09/2009] [Indexed: 11/17/2022]
|
12
|
Synergistic effects of the Lactobacillus acidophilus surface layer and nisin on bacterial growth. Appl Environ Microbiol 2009; 76:974-7. [PMID: 19948852 DOI: 10.1128/aem.01427-09] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
We have previously described a murein hydrolase activity for the surface layer (S-layer) of Lactobacillus acidophilus ATCC 4356. Here we show that, in combination with nisin, this S-layer acts synergistically to inhibit the growth of pathogenic Gram-negative Salmonella enterica and potential pathogenic Gram-positive bacteria, Staphylococcus aureus and Bacillus cereus. In addition, bacteriolytic effects were observed for the Gram-positive species tested. We postulate that the S-layer enhances the access of nisin into the cell membrane by enabling it to cross the cell wall, while nisin provides the sudden ion-nonspecific dissipation of the proton motive force required to enhance the S-layer murein hydrolase activity.
Collapse
|
13
|
Effect of combining nisin and/or lysozyme with in-package pasteurization for control of Listeria monocytogenes in ready-to-eat turkey bologna during refrigerated storage. Food Microbiol 2008; 25:866-70. [DOI: 10.1016/j.fm.2008.05.002] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2008] [Revised: 05/09/2008] [Accepted: 05/11/2008] [Indexed: 11/17/2022]
|