A new hybrid bacteriocin, Ent35–MccV, displays antimicrobial activity against pathogenic Gram‐positive and Gram‐negative bacteria

Acuña, Leonardo; Picariello, Gianluca; Sesma, Fernando; Morero, Roberto D.; Bellomio, Augusto

doi:10.1016/j.fob.2012.01.002

Cited by 73 publications

(54 citation statements)

References 41 publications

(49 reference statements)

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“…The ribosomal nature of bacteriocins also allows for more dramatic changes. To highlight this point, the anti-Gram-negative microcin V was combined, through asymmetrical PCR, with the anti-Grampositive enterocin 35 to generate the chimeric bacteriocin Ent35-MccV which is active against both Gram-positive and Gram-negative pathogens and thus could be of value to the food or pharmaceutical industries [38]. Finally, it is now possible to bioengineer circular peptides by introducing a covalent bond between the N and C termini using advances in molecular biology and protein engineering techniques [30].…”

Section: Bacteriocin Engineeringmentioning

confidence: 99%

Antimicrobial antagonists against food pathogens: a bacteriocin perspective

O’Connor

Ross

Hill

et al. 2015

Current Opinion in Food Science

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Efforts are continuing to find novel bacteriocins with enhanced specificity and potency. Traditional plating techniques are still being used for bacteriocin screening studies, however, the availability of ever more bacterial genome sequences and the use of in silico gene mining tools have revealed novel bacteriocin gene clusters that would otherwise have been overlooked. Furthermore, synthetic biology and bioengineering-based approaches are allowing scientists to harness existing and novel bacteriocin gene clusters through expression in different hosts and by enhancing functionalities. The same principles apply to bacteriocin producing probiotic cultures and their application to control pathogens in the gut. We can expect that the recent developments on bacteriocins from Lactic Acid Bacteria (LAB) described here will contribute greatly to increased commercialisation of bacteriocins in food systems.

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Section: Bacteriocin Engineeringmentioning

confidence: 99%

Antimicrobial antagonists against food pathogens: a bacteriocin perspective

O’Connor

Ross

Hill

et al. 2015

Current Opinion in Food Science

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“…Tanto E. coli como K. pneumoniae son patógenos que están presentes en alimentos (Yoder et al 2006;Shahid et al, 2009;Calbo et al, 2011). Cepas patógenas de E. coli pueden causar diferentes enfermedades las cuales se transmiten fácil-mente a través de los alimentos, siendo la gastroenteritis la enfermedad más común (Acuña et al, 2012); sin embargo, puede producir otros síndromes como el síndrome urémico hemolítico (Gould et al, 2009). Por su parte, K. pneumoniae, es un importante patóge-no nocosomial que usualmente causa infecciones del tracto urinario, neumonia (Podschun y Ullman, 1998), diarrea con sangre (Guerin et al, 1998) y abscesos purulentos (Casella et al, 2009).…”

Section: Introductionunclassified

“…(De Vuyst & Leroy, 2007). A partir del potencial antimicrobiano de las bacterias (BAL) y de sus productos metabólicos, se está desarrollando el método de bioconservación, como una alternativa para responder a la demanda de alimentos inocuos, frescos o mínimamente procesados, sin preservantes y con mayor vida útil (Acuña et al, 2012).…”

Section: Introductionunclassified

Actividad antimicrobiana de Weissella confusa y sus metabolitos frente a Escherichia coli y Klebsiella pneumoniae

Serna-Cock¹,

Valencia²

2013

Rev. Colomb. Biotecnol.

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ResumenCon el fin evaluar el campo de aplicación potencial de una bacteria ácido láctica y de sus metabolitos, se realizó la cinética de la actividad antimicrobiana de W. confusa y de sus metabolitos contra E. coli, y K. pneumoniae, dos patógenos causantes de enfermedades transmitidas por alimentos. La producción de W. confusa se realizó por fermentación discontinua en sustrato comercial MRS. Se realizaron tres fermentaciones durante 6 horas, sin aireación, agitación continúa 33°C y 100 rpm. Cada hora de fermentación se separaron tres sustancias biológicas, W. confusa con sus metabolitos (W+W10b), células de W. confusa libres de metabolitos (W) y metabolito (W10b) y se midió la actividad antimicrobiana contra los patógenos E. coli, y K. pneumoniae. Se encontraron diferencias estadísticas significativas entre tratamientos y tiempo de fermentación. Para E. coli el tratamiento W presentó la mayor actividad antimicrobiana, la cual se obtuvo entre la cuarta y sexta hora de fermentación (2.45 cm de diámetro promedio de inhibición). Para K. pneumoniae, los tratamientos W y W+W10b presentaron actividad antimicrobiana entre la cuarta y quinta hora de fermentación, sin diferencia significativa entre ellos. W. confusa y el metabolito W10b demostraron poseer capacidad antimicrobiana contra E. coli y K. pneumoniae, lo cual sugiere que W. confusa y W10b podrían utilizarse como alternativa de bioconservación o bioprotección de alimentos frescos y procesados, para alimentación humana y animal; y podría convertirse en una alternativa al uso de antibióticos para enfermedades causadas por E. coli y K. pneumoniae.Palabras clave: bioconservación, alimentos, enfermedades, aplicaciones biotecnológicas. SummaryThe kinetic of antimicrobial activity of Weissella confusa and their metabolites against E. coli, and K. pneumoniae, (two pathogens causing foodborne illness) was evaluated, in order to know the possible use in food processing. W. confusa was produced by batch fermentation using MRS commercial substrate. Three fermentations, of 6 hours at 33 °C, without aeration, stirring continuously (100 rpm) were performed. Every hour of fermentation, three biological substances, W. confusa with their metabolites (W + W10b), W. confusa free cells metabolites (W), and metabolite (W10b) were separated, and subsequently the antimicrobial activity against pathogenic E. coli and K. pneumoniae was measured. Statistically significant differences between treatments and fermentation time were found. Treatment (W) against E. coli, showed the greatest antimicrobial activity, it was obtained between the fourth and sixth hours of fermentation (2.45 cm diameter average inhibition). In treatments W and W + W10b against K. pneumoniae, statistically significant differences between them were not found. The antimicrobial activity was shown between the fourth and fifth hour of fermentation. W. confusa and W10b have antimicrobial activity against E. coli and K. pneumoniae, suggesting that W and W10b could be used as an alternative to biopreservation or bioprotecti...

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“…Bacteriocins from Gram-positive bacteria are increasingly reported as active against Gram-negative microorganisms when used in combination with synergistically acting substances [24], or even alone [25]. Numerous studies published indicating increased activity and/or broader spectrum of engineered bacteriocins [26]. Recent reports demonstrate antiviral activity of some bacteriocins (e.g., [27]).…”

mentioning

confidence: 99%

Probiotics and Antimicrobial Peptides: The Creatures’ and Substances’ Future in the Twenty-First Century: An Opinion Letter

Chikindas

2014

Probiotics & Antimicro. Prot.

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A new hybrid bacteriocin, Ent35–MccV, displays antimicrobial activity against pathogenic Gram‐positive and Gram‐negative bacteria

Cited by 73 publications

References 41 publications

Antimicrobial antagonists against food pathogens: a bacteriocin perspective

Antimicrobial antagonists against food pathogens: a bacteriocin perspective

Actividad antimicrobiana de Weissella confusa y sus metabolitos frente a Escherichia coli y Klebsiella pneumoniae

Probiotics and Antimicrobial Peptides: The Creatures’ and Substances’ Future in the Twenty-First Century: An Opinion Letter

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