Potentiated anti-microsporidial activity of Lactobacillus acidophilus CH1 bacteriocin using gold nanoparticles

Mossallam, Shereen F.; Amer, Eglal I.; Diab, Radwa G.

doi:10.1016/j.exppara.2014.06.002

Cited by 38 publications

(21 citation statements)

References 52 publications

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“…In this trend, the number of reports concerning bacteriocins as antiprotozoal agents (20)(21)(22)(23) is surprisingly lower than that of reports aiming at other eukaryotic targets such as fungi (24)(25)(26) or even tumoral cells (27)(28)(29).…”

mentioning

confidence: 76%

Enterocin AS-48 as Evidence for the Use of Bacteriocins as New Leishmanicidal Agents

Abengózar

Cebrián

Saugar

et al. 2017

Antimicrob Agents Chemother

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We report the feasibility of enterocin AS-48, a circular cationic peptide produced by Enterococcus faecalis, as a new leishmanicidal agent. AS-48 is lethal to Leishmania promastigotes as well as to axenic and intracellular amastigotes at low micromolar concentrations, with scarce cytotoxicity to macrophages. AS-48 induced a fast bioenergetic collapse of L. donovani promastigotes but only a partial permeation of their plasma membrane with limited entrance of vital dyes, even at concentrations beyond its full lethality. Fluoresceinated AS-48 was visualized inside parasites by confocal microscopy and seen to cause mitochondrial depolarization and reactive oxygen species production. Altogether, AS-48 appeared to have a mixed leishmanicidal mechanism that includes both plasma membrane permeabilization and additional intracellular targets, with mitochondrial dysfunctionality being of special relevance. This complex leishmanicidal mechanism of AS-48 persisted even for the killing of intracellular amastigotes, as evidenced by transmission electron microscopy. We demonstrated the potentiality of AS-48 as a new and safe leishmanicidal agent, expanding the growing repertoire of eukaryotic targets for bacteriocins, and our results provide a proof of mechanism for the search of new leishmanicidal bacteriocins, whose diversity constitutes an almost endless source for new structures at moderate production cost and whose safe use on food preservation is well established.

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mentioning

confidence: 76%

Enterocin AS-48 as Evidence for the Use of Bacteriocins as New Leishmanicidal Agents

Abengózar

Cebrián

Saugar

et al. 2017

Antimicrob Agents Chemother

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“…Nanotechnology has revolutionized the use of bacteriocins not only as food additives but also for pharmaceutical use. Carbohydrate nanoparticles (Bi, Yang, Bhunia, & Yao, ) and gold nanoparticles (Thirumurugan, Ramachandran, & Shiamala, ; Mossallam, Amer, & Diab, ) functionalization with LAB‐bacteriocins showed enhanced antibacterial effect, shelf life extension, and also delivery efficacy; this last characteristic could improve the use of bacteriocins as therapeutic agents to be used in the treatment of microbial infections (Faya et al., ).…”

Section: Bacteriocins: Technological Applicationmentioning

confidence: 99%

Production of Bioactive Peptides from Lactic Acid Bacteria: A Sustainable Approach for Healthier Foods

Venegas-Ortega

Flores‐Gallegos

Martínez-Hernández

et al. 2019

Comp Rev Food Sci Food Safe

109

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Traditional fermented foods where lactic acid bacteria (LAB) are present have been associated with beneficial effects on human health, and some of those benefits are related to protein‐derived products. Peptides produced by LAB have attracted the interest of food industries because of their diverse applications. These peptides include ribosomally produced (bacteriocins) and protein hydrolysates by‐products (bioactive peptides), which can participate as natural preservatives and nutraceuticals, respectively. It is essential to understand the biochemical pathways and the effect of growth conditions for the production of bioactive peptides and bacteriocins by LAB, in order to suggest strategies for optimization. LAB is an important food‐grade expression system that can be used in the simultaneous production of peptide‐based products for the food, animal, cosmetic, and pharmaceutical industries. This review describes the multifunctional proteinaceous compounds generated by LAB metabolism and discusses a strategy to use a single‐step production process, using an alternative protein‐based media. This strategy will provide economic advantages in fermentation processes and will also provide an environmental alternative to industrial waste valorization. New technologies that can be used to improve production and bioactivity of LAB‐derived peptides are also analyzed.

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“…Gram-positive bacteria are inhibited by most bacteriocins. Gram-negative bacteria can be increasingly sensitive to bacteriocins after the use of chelating agents or hydrostatic pressure [205,206]; these techniques can also be synergic enhancing the action of bacteriocins against Gram-positive bacteria [189,207], or even with the use of nanoparticles [208,209] or nanovesicles [210].…”

Section: Bacteriocinsmentioning

confidence: 99%

“…Human epidermal keratinocytes studies showed that these nanoparticles were non-toxic at the concentrations used to inhibit microbial growth. Nisin nanoparticles have been tested against L. monocytogenes and S. aureus with good results [302][303][304], as well as bacteriocin nanovesicles [210] or nanoparticles [208,209] against different pathogens. Zou et al [302] evaluated the prolonged antimicrobial stability of liposome nanoparticles loaded with nisin against L. monocytogenes and S. aureus.…”

Section: Nanoparticles and Nanovesiclesmentioning

confidence: 99%

“…The nanovesicles maintained 50% of the pediocin antimicrobial activity for 13 d at 4 • C against Listeria monocytogenes, L. innocua, and L. ivanovii. Gold nanoparticles with Lactobacillus acidophilus CH1 bacteriocin were used by Mossallam et al [208] against intestinal microsporidiosis in immunosuppressed mice. The anti-microsporidia activity of the bacteriocin was potentiated, showing a sustained reduction in faecal spore shedding and intestinal spore load.…”

Section: Nanoparticles and Nanovesiclesmentioning

confidence: 99%

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Food Safety through Natural Antimicrobials

et al. 2019

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Microbial pathogens are the cause of many foodborne diseases after the ingestion of contaminated food. Several preservation methods have been developed to assure microbial food safety, as well as nutritional values and sensory characteristics of food. However, the demand for natural antimicrobial agents is increasing due to consumers’ concern on health issues. Moreover, the use of antibiotics is leading to multidrug resistant microorganisms reinforcing the focus of researchers and the food industry on natural antimicrobials. Natural antimicrobial compounds from plants, animals, bacteria, viruses, algae and mushrooms are covered. Finally, new perspectives from researchers in the field and the interest of the food industry in innovations are reviewed. These new approaches should be useful for controlling foodborne bacterial pathogens; furthermore, the shelf-life of food would be extended.

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Potentiated anti-microsporidial activity of Lactobacillus acidophilus CH1 bacteriocin using gold nanoparticles

Cited by 38 publications

References 52 publications

Enterocin AS-48 as Evidence for the Use of Bacteriocins as New Leishmanicidal Agents

Enterocin AS-48 as Evidence for the Use of Bacteriocins as New Leishmanicidal Agents

Production of Bioactive Peptides from Lactic Acid Bacteria: A Sustainable Approach for Healthier Foods

Food Safety through Natural Antimicrobials

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