Antibacterial mechanisms of bacteriocin BM1157 against Escherichia coli and Cronobacter sakazakii

Luo, Lingli; Yi, Lanhua; Chen, Jiaxin; Liu, Bianfang; Lü, Xin

doi:10.1016/j.foodcont.2020.107730

Cited by 20 publications

(12 citation statements)

References 39 publications

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“…Knocking out the endogenous fadE gene, which encodes an acyl-CoA synthetase, blocks fatty acid degradation [ 46 ]. Some studies have also shown that acetyl-CoA C-acyltransferase fadI and acetyl-CoA C-acyltransferase fadA are significantly down-regulated in BM1157-treated E. coli [ 47 ]. Moreso, a loss of frmA increases cell-cell adhesion [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

iTRAQ-Based Quantitative Proteomic Analysis of Antibacterial Mechanism of Milk-Derived Peptide BCp12 against Escherichia coli

Yang

Huang

et al. 2022

Foods

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BCp12 is a novel casein-derived antibacterial peptide with a broad-spectrum antibacterial effect. However, its action mechanism against E. coli is unknown. In this study, the growth curve showed that BCp12 had excellent antibacterial activity against E. coli. Red (propidium iodide staining) and green (fluorescein isothiocyanate staining) fluorescence signals were detected at the edges of the E. coli cells treated with BCp12. scanning electron microscopy (SEM) and transmission electron microscopy (TEM) images showed that E. coli cells became rough and shrunken, and part of the cell contents leaked to form a cavity. Furthermore, the iTRAQ proteome analysis showed that 193 and 174 proteins were significantly up-regulated and down-regulated, respectively, after BCp12 treatment. Four enzymes involved in fatty acid degradation of E. coli were down-regulated, disrupting the synthesis of cell membranes. Molecular docking and gel retardation assays showed that BCp12 could bind to genes encoding four key enzymes involved in the fatty acid degradation pathway through hydrogen bonding and hydrophobic interactions, thus significantly inhibiting their activities. Overall, the results indicate that BCp12 inhibits the growth of E. coli, causing metabolic disorders, thus destroying the structure of cell membranes.

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Section: Resultsmentioning

confidence: 99%

iTRAQ-Based Quantitative Proteomic Analysis of Antibacterial Mechanism of Milk-Derived Peptide BCp12 against Escherichia coli

Yang

Huang

et al. 2022

Foods

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“…Absorbance of the mixture was determined at 600 nm using a microplate reader. Staphylococcus argenteus _70917 cells exposed to Nisin (final concentration: 10 and 20 µg/ml) were considered as positive control (Budhaditya et al., 2019; Luo et al., 2020). Staphylococcus argenteus _70917 cells not exposed to LSB1 were treated as negative control.…”

Section: Methodsmentioning

confidence: 99%

“…MIC was defined as the lowest concentration of LSB1 that completely inhibited growth of indicator bacteria. Staphylococcus argenteus _70917 cells treated with Nisin (1 mg/ml) (Apexbio, C3531, Shanghai, China) were considered as positive controls, as previously described (Budhaditya et al., 2019; Luo et al., 2020). Each sample was independently assessed in triplicate.…”

Section: Methodsmentioning

confidence: 99%

Purification and characterization of Lactobacillus plantarum‐derived bacteriocin with activity against Staphylococcus argenteus planktonic cells and biofilm

Zhang

Jiang

et al. 2022

Journal of Food Science

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Bacteriocins inhibit various foodborne bacteria in planktonic and biofilm forms. However, bacteriocins with antibacterial and antibiofilm activity against Staphylococcus argenteus, a pathogen that can cause food poisoning, are still poorly known. Here, the novel bacteriocin LSB1 derived from Lactobacillus plantarum CGMCC 1.12934 was purified and characterized extensively. LSB1 had a molecular weight of 1425.78 Da and an amino acid sequence of YIFVTGGVVSSLGK. Moreover, LSB1 exhibited excellent stability under heat and acid–base stress and presented sensitivity to pepsin and proteinase K. LSB1 exhibited an extensive antimicrobial spectrum against both Gram‐positive and Gram‐negative bacteria. Minimum inhibitory concentration of LSB1 against S. argenteus_70917 was 10.36 µg/ml, which was lower than that of most of the previously found bacteriocins against Staphylococcus strains. Furthermore, LSB1 significantly inhibited S. argenteus_70917 planktonic cells (p < 0.01) and decreased their viability. Scanning electron microscopy analysis revealed that cell membrane permeability of S. argenteus_70917 upon exposure to LSB1 showed leakage of cytoplasmic contents and rupture, leading to cell death. In addition, biofilm formation ability of S. argenteus_70917 was significantly (p < 0.01) impaired by LSB1, with the percent inhibition of 35% at 10 µg/ml and 80% at 20 µg/ml. Overall, this study indicates that LSB1 can be considered a potential antibacterial agent in the control of S. argenteus in both planktonic and biofilm states. Practical Application Foodborne pathogenic bacteria, such as Staphylococcus argenteus, and their biofilms represent potential risks for food safety. In recent years, customers’ demand for “natural” products has increased food control. This study describes the novel bacteriocin LSB1 produced by the lactic acid bacterium species Lactobacillus plantarum. LSB1 showed strong antibacterial and antibiofilm activity against S. argenteus as well as thermal and acid–alkaline stability. Furthermore, the mechanisms of action of LSB1 on S. argenteus were preliminarily explored. These results indicate that LSB1 might be potentially used as an effective and natural food preservative.

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“…Compared to the narrow spectrum activity of nisin, some recent studies have identified novel bacteriocins produced by Lactobacillus spp. with antibiofilm activity against Gram‐negative pathogens including E. coli , Cronobacter sakazakii , and Salmonella typhimurium (Kim et al., 2019; Lu et al., 2020; Luo et al., 2021; Qiao, Chen, et al., 2021). In these studies, bacterial biofilm formation was significantly reduced when the bacteria were coincubated with bacteriocin at a concentration ranging from subminimal inhibitory concentration (sub‐MIC) to MIC in a concentration‐dependent manner.…”

Section: Lab Bacteriocin: Classification and Mode Of Actionmentioning

confidence: 99%

“…Apart from pore-forming mechanisms, bacteriocins can also pass through the membranes and accumulate in the cells, interfering with their normal metabolisms causing DNA damage (Miao et al, 2016;Yi et al, 2020). Recently, Luo et al (2021) found that bacteriocin BM1157 exhibited antibiofilm activity against both Gram-positive and Gram-negative bacteria; however, the destroyed cell wall/membrane of Gram-positive bacteria was not observed in E. coli. These authors further elucidated the molecular mechanisms that BM1175 disturbed the metabolisms of carbohydrate, amino acid, lipid, and nucleic acid and then blocked bioactive molecule synthesis and intracellular metabolism.…”

Section: Lab Bacteriocin: Classification and Mode Of Actionmentioning

confidence: 99%

Combating biofilms of foodborne pathogens with bacteriocins by lactic acid bacteria in the food industry

Pang

Song

Chen

et al. 2022

Comp Rev Food Sci Food Safe

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Most foodborne pathogens have biofilm‐forming capacity and prefer to grow in the form of biofilms. Presence of biofilms on food contact surfaces can lead to persistence of pathogens and the recurrent cross‐contamination of food products, resulting in serious problems associated with food safety and economic losses. Resistance of biofilm cells to conventional sanitizers urges the development of natural alternatives to effectively inhibit biofilm formation and eradicate preformed biofilms. Lactic acid bacteria (LAB) produce bacteriocins which are ribosomally synthesized antimicrobial peptides, providing a great source of nature antimicrobials with the advantages of green and safe properties. Studies on biofilm control by newly identified bacteriocins are increasing, targeting primarily onListeria monocytogenes, Staphylococcus aureus, Salmonella, and Escherichia coli. This review systematically complies and assesses the antibiofilm property of LAB bacteriocins in controlling foodborne bacterial‐biofilms on food contact surfaces. The bacteriocin‐producing LAB genera/species, test method (inhibition and eradication), activity spectrum and surfaces are discussed, and the antibiofilm mechanisms are also argued. The findings indicate that bacteriocins can effectively inhibit biofilm formation in a dose‐dependent manner, but are difficult to disrupt preformed biofilms. Synergistic combination with other antimicrobials, incorporation in nanoconjugates and implementation of bioengineering can help to strengthen their antibiofilm activity. This review provides an overview of the potential and application of LAB bacteriocins in combating bacterial biofilms in food processing environments, assisting in the development and widespread use of bacteriocin as a promising antibiofilm‐agent in food industries.

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Antibacterial mechanisms of bacteriocin BM1157 against Escherichia coli and Cronobacter sakazakii

Cited by 20 publications

References 39 publications

iTRAQ-Based Quantitative Proteomic Analysis of Antibacterial Mechanism of Milk-Derived Peptide BCp12 against Escherichia coli

iTRAQ-Based Quantitative Proteomic Analysis of Antibacterial Mechanism of Milk-Derived Peptide BCp12 against Escherichia coli

Purification and characterization of Lactobacillus plantarum‐derived bacteriocin with activity against Staphylococcus argenteus planktonic cells and biofilm

Combating biofilms of foodborne pathogens with bacteriocins by lactic acid bacteria in the food industry

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