Antibacterial characteristics and mechanisms of ɛ-poly-lysine against Escherichia coli and Staphylococcus aureus

Li, Yingqiu; Han, Qing; Feng, Jian-Ling; Tian, Wenming; Mo, Haizhen

doi:10.1016/j.foodcont.2014.02.023

Cited by 184 publications

(92 citation statements)

References 27 publications

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“…Thus, a relatively stronger effect of PL can be expected versus SD, which may explain the profound PL-induced cross-protective effect. As the mode of action for EPL also involves cell membrane disruption (9,11,12), it is reasonable to speculate that the membrane fatty acid modification is linked with PL-induced cross-protection against EPL.…”

Section: Figmentioning

confidence: 99%

“…The primary mode of action for NIS is due to the binding to lipid II (a membrane-anchored cell wall precursor) as a docking molecule and subsequent aggregation of nisin molecules to induce pore formation in the bacterial membrane, leading to dissipation of the proton motive force (5,6). Likewise, the proposed mechanisms of action for LAE (7,8), EPL (9)(10)(11)(12), and CHI (13,14) employ the common theme of cell envelope disruption followed by concomitant disturbances in membrane-related cellular functions, though the exact molecular mechanisms of action remain to be further elucidated. From a bacterial perspective, the cell envelope not only provides structure to the cell but also functions as the primary barrier to exogenous aggressions as well as a virulence modulator at the pathogen-host interface (15).…”

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confidence: 99%

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VirR-Mediated Resistance of Listeria monocytogenes against Food Antimicrobials and Cross-Protection Induced by Exposure to Organic Acid Salts

Kang

Wiedmann

Boor

et al. 2015

Appl Environ Microbiol

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Formulations of ready-to-eat (RTE) foods with antimicrobial compounds constitute an important safety measure against foodborne pathogens such as Listeria monocytogenes. While the efficacy of many commercially available antimicrobial compounds has been demonstrated in a variety of foods, the current understanding of the resistance mechanisms employed by L. monocytogenes to counteract these stresses is limited. In this study, we screened in-frame deletion mutants of two-component system response regulators associated with the cell envelope stress response for increased sensitivity to commercially available antimicrobial compounds (nisin, lauric arginate, -polylysine, and chitosan). A virR deletion mutant showed increased sensitivity to all antimicrobials and significantly greater loss of membrane integrity when exposed to nisin, lauric arginate, or -polylysine (P < 0.05). The VirR-regulated operon, dltABCD, was shown to be the key contributor to resistance against these antimicrobial compounds, whereas another VirR-regulated gene, mprF, displayed an antimicrobial-specific contribution to resistance. An experiment with a ␤-glucuronidase (GUS) reporter fusion with the dlt promoter indicated that nisin does not specifically induce VirRdependent upregulation of dltABCD. Lastly, prior exposure of L. monocytogenes parent strain H7858 and the ⌬virR mutant to 2% potassium lactate enhanced subsequent resistance against nisin and -polylysine (P < 0.05). These data demonstrate that VirRS-mediated regulation of dltABCD is the major resistance mechanism used by L. monocytogenes against cell envelope-damaging food antimicrobials. Further, the potential for cross-protection induced by other food-related stresses (e.g., organic acids) needs to be considered when applying these novel food antimicrobials as a hurdle strategy for RTE foods. Control of Listeria monocytogenes in ready-to-eat (RTE) foods is an important food safety goal due to the high mortality rate associated with listeriosis, particularly in susceptible populations, such as pregnant women, the elderly, and those with a compromised immune system (1). L. monocytogenes is of particular concern for those RTE foods that support growth of this pathogen to high levels during refrigerated storage, which can potentially cause a life-threatening disease. L. monocytogenes harbors a variety of stress coping mechanisms that allow it to survive under suboptimal environmental conditions associated with foods (e.g., acidic, osmotic, and/or temperature stress) (2). The ability of L. monocytogenes to tolerate and grow under such a wide range of adverse conditions elevates the likelihood of foodborne transmission to a human host. Thus, a multipronged approach (e.g., prevention of postprocessing contamination and reformulation of RTE foods with antimicrobials) to limit L. monocytogenes in foods along the farm-to-fork continuum is critical to reduce the potential for foodborne illnesses involving this organism (3).Natural antimicrobials are commonly applied to RTE foods to control foodb...

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Section: Figmentioning

confidence: 99%

mentioning

confidence: 99%

VirR-Mediated Resistance of Listeria monocytogenes against Food Antimicrobials and Cross-Protection Induced by Exposure to Organic Acid Salts

Kang

Wiedmann

Boor

et al. 2015

Appl Environ Microbiol

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“…Epsilon-polylysine is a natural antimicrobial cationic peptide which is generally regarded as safe (GRAS) as a food preservative (Li et al, 2014a). This compound exhibits a wide antimicrobial spectrum against Gram-negative and Gram-positive bacteria, yeasts and molds (Li et al, 2014b;Liu et al, 2015). Potassium metabisulfite, dehydroacetic acid and ethyl 4-hydroxybenzoate are allowed preservatives in fruit juice or juice products in China, and have been used for many years to prevent or delay the spoilage by inhibiting microbial growth.…”

Section: Introductionmentioning

confidence: 99%

Effects of preservatives on Alicyclobacillus acidoterrestris growth and guaiacol production

Cai

Yuan

Wang

et al. 2015

International Journal of Food Microbiology

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“…Currently, the main directions for research on microbial control in surimi products include thermal sterilization, chemical bacteriostasis, and physical bacteriostasis . The combination of various methods such as basic amino acids coupled with microwave irradiation can also be used to achieve better antibacterial effects.…”

Section: Introductionmentioning

confidence: 99%

The inhibition mechanism of ϵ‐polylysine against Bacillus cereus emerging in surimi gel during refrigerated storage

Fan

et al. 2019

J Sci Food Agric

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BACKGROUND Refrigeration is commonly used in the processing and storage of surimi products. However, refrigerated surimi products are susceptible to microbial contamination, which leads to deterioration of the products and shortens their shelf life. The aims of the present study were therefore to evaluate the effects of ϵ‐polylysine (ϵ‐PL) on spoilage bacteria in surimi products, and to investigate the antibacterial mechanism of Bacillus cereus, which is the dominant spoilage bacterium. RESULTS ϵ‐Polylysine with a high degree of polymerization (20–30K) proved able to decrease the total number of colonies in surimi products and showed an obvious antibacterial effect against B. cereus. After ϵ‐PL treatments, the distinct broken areas on the bacterial surfaces and the aggregations of cells were observed by scanning electron microscope (SEM). The intracellular materials, such as small molecules, soluble proteins, and deoxyribonucleic acids in the cells were analyzed, which revealed the destructive effects of ϵ‐PL on bacterial cells. Experiments with propidium iodide (PI) infiltration experiments verified that the permeability of cell membranes was enhanced by ϵ‐PL treatment. CONCLUSION These results indicated that ϵ‐PL could destroy the cell membranes and change the permeability of B. cereus, and subsequently the cell contents leaked out to achieve antibacterial effects. © 2018 Society of Chemical Industry

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Antibacterial characteristics and mechanisms of ɛ-poly-lysine against Escherichia coli and Staphylococcus aureus

Cited by 184 publications

References 27 publications

VirR-Mediated Resistance of Listeria monocytogenes against Food Antimicrobials and Cross-Protection Induced by Exposure to Organic Acid Salts

VirR-Mediated Resistance of Listeria monocytogenes against Food Antimicrobials and Cross-Protection Induced by Exposure to Organic Acid Salts

Effects of preservatives on Alicyclobacillus acidoterrestris growth and guaiacol production

The inhibition mechanism of ϵ‐polylysine against Bacillus cereus emerging in surimi gel during refrigerated storage

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