Bacteriocins from Lactobacillus plantarum production, genetic organization and mode of action: produção, organização genética e modo de ação

a b s t r a c tO-glycosylation is a ubiquitous eukaryotic post-translational modification, whereas early reports of S-linked glycopeptides have never been verified. Prokaryotes also glycosylate proteins, but there are no confirmed examples of sidechain glycosylation in ribosomal antimicrobial polypeptides collectively known as bacteriocins. Here we show that glycocin F, a bacteriocin secreted by Lactobacillus plantarum KW30, is modified by an N-acetylglucosamine b-O-linked to Ser18, and an N-acetylhexosamine S-linked to C-terminal Cys43. The O-linked N-acetylglucosamine is essential for bacteriostatic activity, and the C-terminus is required for full potency (IC 50 2 nM). Genomic context analysis identified diverse putative glycopeptide bacteriocins in Firmicutes. One of these, the reputed lantibiotic sublancin, was shown to contain a hexose S-linked to Cys22.

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“…These properties, deduced from studies on culture supernatant, are typical of bacteriocins from L. plantarum [9] and other lactic acid bacteria.…”

Section: Introductionmentioning

confidence: 86%

Cysteine S -glycosylation, a new post-translational modification found in glycopeptide bacteriocins

Stepper¹,

Shastri²,

Loo³

et al. 2011

FEBS Letters

136

170

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“…Bacteriocins are the ribosomally produced cationic proteins inhibiting other bacteria living in the same ecological niche. So, lactobacilli use it as weapon for its survival (2,15 In the present research project, lactobacilli strains producing bacteriocin effective against cephalosporin resistant Escherichia coli were isolated and characterized biochemically. Effects of pH and temperature for the promotion of growth of bacteria were also monitored.…”

Section: Introductionmentioning

confidence: 99%

Bacteriocins produced by L. fermentum and L .acidophilus can inhibit cephalosporin resistant E .coli.

Riaz¹,

Nawaz²,

Hasnain³

2010

Braz. J. Microbiol.

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Reemerging infections occur due to resistant bacteria. Such infections create restrictions for clinicians and microbiologists in drug selection. Such problems demand new strategies for solution. Use of bacteriocins for this purpose may be fruitful. In the present research work, the inhibitory effects of bactericins on cephalosporin resistant Escherichia coli are used as model system for the control of antibiotic resistant pathogenic bacteria. Cephalosporin resistant Escherichia coli strain was isolated from pus by using conventional methodology. For bacteriocin production, Lactobacilli strains were selected by using selective media. Out of seventy two strains isolated from yogurt, fecal materials of human, chick, parrot and cat, only two strains (strain 45 and strain 52) were found to produce bacteriocins having antimicrobial potential against cephalosporin resistant Escherichia coli. Biochemical characterization showed that strain 45 belonged to group of Lactobacillus fermentum and strain 52 to Lactobacillus acidophilus. Both strains showed maximum growth at 25°C and 35°C respectively. Suitable pH was 5.5 and 6.0 for Lactobacillus fermentum and Lactobacillus acidophilus respectively. Bacteriocins produced by both strains were found stable at 50, 75 and 100°C for 60min. Function of bacteriocin was also not disturbed due to change in pH.These findings suggest that bacteriocin produced by Lactobacillus fermentum and Lactobacillus acidophilus can be used for the infection control of cephalosporin resistant Escherichia coli.

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“…Furthermore, high S. aureus counts have been reported for several raw milk cheeses not only in Italy, but also worldwide (Little et al 2007;Giammanco et al 2011). The mode of action of L. plantarum bacteriocins is usually bactericidal (Todorov 2009), although a bacteriostatic effect has been reported for plantaricin C19 (Atrih et al 2001) and plantaricin TF711 (Hernández et al 2005). At the tested concentrations, plantaricin LpU4 displayed a bacteriostatic mode of action against high levels of cells target.…”

Section: Factors Affecting the Bacteriocin Activity And Productionmentioning

confidence: 92%

A novel bacteriocin produced by Lactobacillus plantarum LpU4 as a valuable candidate for biopreservation in artisanal raw milk cheese

Milioni

Martínez

Degl’Innocenti

et al. 2015

Dairy Sci. & Technol.

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Indigenous lactic acid bacteria-producing bacteriocins could enhance the microbiological safety of traditional cheeses. This study aimed to detect bacteriocinogenic strains among 35 Lactobacillus plantarum isolated from artisanal, raw sheep-milk cheeses. The isolates were identified by API 50 CHL and speciesspecific PCR. As displayed by agar well-diffusion assay, the cell-free supernatant of L. plantarum LpU4 showed the highest antimicrobial activity against Enterococcus faecalis JH2-2. The activity was not detected after treatment with proteinase K, pepsine and pronase. An active peptide band was shown by tricine-sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis and subsequent bioassay. MALDI-TOF analysis revealed a protein of 4,866.7 Da, having no homology with other known bacteriocins. The novel bacteriocin (named plantaricin LpU4) was heat stable (121°C for 15 min), unaffected by chemicals as Tween 20, SDS, Triton ×100, EDTA, NaCl and exposure to a wide range of pH. The synthetic machinery encoding for the plantaricin was plasmid-located, as deduced by plasmids curing. Activity spectrum included several lactic acid bacteria and Staphylococcus aureus strains having antibiotic resistance phenotype. Plantaricin LpU4 showed a bacteriostatic mode of action and an enhanced activity at acidic pHs. Maximal production (3,200 AU.mL

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Bacteriocins from Lactobacillus plantarum production, genetic organization and mode of action: produção, organização genética e modo de ação

Cited by 157 publications

References 121 publications

Cysteine S -glycosylation, a new post-translational modification found in glycopeptide bacteriocins

Cysteine S -glycosylation, a new post-translational modification found in glycopeptide bacteriocins

Bacteriocins produced by L. fermentum and L .acidophilus can inhibit cephalosporin resistant E .coli.

A novel bacteriocin produced by Lactobacillus plantarum LpU4 as a valuable candidate for biopreservation in artisanal raw milk cheese

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