Antigenic property of pediocin AcH produced by Pediococcus acidilactici H

Bhunia, Arun K.; Johnson, M. C.; Ray, Bibek; Belden, E. L.

doi:10.1111/j.1365-2672.1990.tb01511.x

Cited by 63 publications

(45 citation statements)

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“…Recent attempts to produce bacteriocin-specific antibodies have had varied results (1,3,4,12,17,18). The relatively low molecular mass (Ͻ5,000 Da) of many bacteriocins makes them poorly or nonimmunogenic (22); conjugation of small bacteriocins to carrier proteins can improve their immunogenicity.…”

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confidence: 99%

Detection of the Bacteriocin Propionicin PLG-1 with Polyvalent Anti-PLG-1 Antiserum

Leversee

Glatz

2001

Appl Environ Microbiol

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Polyclonal antibodies against the bacteriocin propionicin PLG-1 were produced in rabbits at high titer (256,000 to 512,000, as determined by indirect enzyme-linked immunosorbent assay [ELISA]). Anti-PLG-1 antiserum neutralized the antimicrobial activity of PLG-1 preparations in a well diffusion assay. Cross-reacting protein was detected using an indirect ELISA of the culture supernatant from a fed-batch fermentation of the producer strain Propionibacterium thoenii P127 within the first 24 h of incubation, but bacteriocin activity was not detected in the same culture until 217 h of incubation. Culture supernatants from 156 strains of classical dairy propionibacteria were tested by indirect ELISA at 5 and 12 days of incubation for production of cross-reacting protein and by well diffusion assay for bacteriocin activity. Cross-reacting protein was detected in 52 strains: all of the tested strains of P. thoenii, most of the strains of Propionibacterium jensenii, and a minority of the Propionibacterium acidipropionici and Propionibacterium freudenreichii strains. Of these 52 strains, only 4 strains of P. thoenii showed bacteriocin activity in a well diffusion assay. Eight bacteriocin-negative mutants of strain P127 were negative in both ELISA and well diffusion assays. Western blot analysis showed that three protein bands bound anti-PLG-1 antibodies in culture supernatants: a 9.1-kDa band that is assumed to be the PLG-1 monomer and 16.2-and 27.5-kDa bands that may be precursors, multimers, or complexes of PLG-1.The best characterized bacteriocin from the dairy propionibacteria is propionicin PLG-1, which is produced by Propionibacterium thoenii P127 (14). This bacteriocin is moderately heat-stable, sensitive to proteolytic enzymes, and stable at pH 3 to 9 (15). It contains 99 amino acid residues, has a molecular mass of 9,328 Da, and seems unrelated to other bacteriocins from lactic acid bacteria based on a comparison of its N-terminal amino acid sequence to others in the SWISS-PROT data bank (21). Propionicin PLG-1 is rapidly bactericidal against other dairy propionibacteria and lactic acid bacteria (14, 16). Methods for PLG-1 production and purification have been optimized (10,21).The use of immunological methods in bacteriocin research has been limited. Recent attempts to produce bacteriocin-specific antibodies have had varied results (1,3,4,12,17,18). The relatively low molecular mass (Ͻ5,000 Da) of many bacteriocins makes them poorly or nonimmunogenic (22); conjugation of small bacteriocins to carrier proteins can improve their immunogenicity. Immunological techniques based on immunoblotting and enzyme-linked immunosorbent assays (ELISA) can be useful in investigating details of bacteriocin production, structure, and function (17, 18). Production of bacteriocinspecific antibodies has enabled development of sensitive immunoassays for nisin (7,22) and pediocins (1).The objective of this work was to produce polyclonal antibodies against propionicin PLG-1 to enable immunoassay development. These assays were used for...

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confidence: 99%

Detection of the Bacteriocin Propionicin PLG-1 with Polyvalent Anti-PLG-1 Antiserum

Leversee

Glatz

2001

Appl Environ Microbiol

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“…Future approaches should consider the application of bacteriocins in combination with treatments enhancing their effectiveness in foods. The antimicrobial efficiency of a bacteriocin may also be enhanced or broadened by using it in combination with other bacteriocins or other compounds including surfactants, chelating agents or other metal completing compounds (Bennik et al,1997;Ennahar et al, 1998 andBhunia et al,1990),…”

Section: Bacteriocin As Bio-preservative In Foods Industrymentioning

confidence: 99%

Bacteriocin as an advanced technology in food industry

Delesa¹

2017

Int. J. Adv. Res. Biol. Sci.

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Concentration in novel biological preservation has increased during recent years, supported by research indicating that antagonistic microorganisms or their antimicrobial metabolites may have some potential as natural preservativesto control the growth of pathogenic bacteria in foods, andalso to control mycotoxinogenic fungi. Bacteriocins produced by lactic acid bacteria (LAB) are attracting considerable interest as food preservatives and safe alternatives to conventional antimicrobials in food industry as novel technology .The current global response to these useful bacteriocins needs to be improved by genetic or metabolic engineering. Due to the alarming rise in antibiotic resistance and adverse effects provoked by a number of antibiotics, bacteriocins have been applied in several fields: human health, food industry, animal health, and medicine, in particular as a substitution for the traditional growth promoters, antibiotics. Lactic Acid Bacteria (LAB) bacterocins are likely used because of their "safe" (GRAS) status, especially in food industry as bio-preservatives. Among these LAB bacteriocins, commercially marketed, nisin groups produced by Lactococcus lactis subsp. lactis and pediocins produced by Pediococcus sp., are the most characterized by their antibacterial property. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the additionof chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturallypreserved and richer in organoleptic and nutritional properties. This can be an alternative to satisfy the increasing consumers demands for safe, fresh-tasting, ready-to-eat, minimally-processed foods and also to develop "novel" food products (e.g. less acidic, or with a lower salt content). Therefore, this review paper is intention to discuss the novel and attractive application of bacteriocin producing by Lactic acid bacteria as innovative technology in food industry.

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“…Pimiricin, a surface active antimycotic compound has also been approved (Henning et al, 1986). Morover, pediocin PA-1AcH was injected into mice and rabbits, and immunoblotting showed that it was non-immunogenic in both animals (Bhunia et al, 1990). The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) evaluate the safety and effectiveness of bacteriocins in commodity segments such as meat and poultry products.…”

Section: Toxicity and Safety Considerationsmentioning

confidence: 99%

Microbial defense systems in foods and feeds

Fatima¹

2017

JBC

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Bacteriocins are proteinaceous substances having antigenic and developed by some microbial strains having the ability and effectiveness against pathogenic bacteria and spoilage, harmless to the consumer, and have no adverse effect on the organoleptic product quality. Bacteriocins are rendered inactive by the action of proteolytic enzymes present in the gastrointestinal tract, thy can resist high temperatures, are non-toxic and does not compromise the immune system in experimental animals. Bacteriocins as microbial defense systems has been widely researched and documented. However, though the diversity and abundance of bactrocins is very high, indicating their use as microbial weapons, research on ecological and evolutionary significance needs elaborate studies. More advanced studies are needed to unfold reasons for their success as toxins.

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Antigenic property of pediocin AcH produced by Pediococcus acidilactici H

Cited by 63 publications

References 14 publications

Detection of the Bacteriocin Propionicin PLG-1 with Polyvalent Anti-PLG-1 Antiserum

Detection of the Bacteriocin Propionicin PLG-1 with Polyvalent Anti-PLG-1 Antiserum

Bacteriocin as an advanced technology in food industry

Microbial defense systems in foods and feeds

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