Antimicrobial and safety aspects, and biotechnological potential of bacteriocinogenic enterococci isolated from mallard ducks (Anas platyrhynchos)

Sánchez, Jorge; Basanta, Antonio; Gómez‐Sala, Beatriz; Herranz, Carmen; Cintas, Luis M.; Hernández, Pablo E.

doi:10.1016/j.ijfoodmicro.2007.04.012

Cited by 48 publications

(49 citation statements)

References 51 publications

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“…However, the application of soy protein isolate in probiotics encapsulation is still very limited. Enterococci belong to lactic acid bacteria (LAB), which play an important role in the development of the sensory characteristics of fermentation foods, such as sausages and cheeses (Sánchez et al 2007;Zheng et al 2015). Some enterococcal strains have been successfully used as preservatives to inhibit the growth of food spoilage microorganisms (Zheng et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Soy Protein Isolate-Alginate Microspheres for Encapsulation ofEnterococcus faecalis HZNU P2

Zheng

et al. 2015

Braz. arch. biol. technol.

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Section: Introductionmentioning

confidence: 99%

Soy Protein Isolate-Alginate Microspheres for Encapsulation ofEnterococcus faecalis HZNU P2

Zheng

et al. 2015

Braz. arch. biol. technol.

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“…Garvicin ML (GarML) is a potent bacteriocin produced by Lactococcus garvieae DCC43 (3,4) that is a member of the class IIc circular bacteriocins, characterized by their N-to C-terminal covalent link forming a circular backbone (5). These antimicrobial peptides are attracting much interest because of their physicochemical characteristics, namely, high pH tolerance and thermal stability as well as resistance to proteases, which make this class of bacteriocins highly promising as drugs or natural preservatives for diverse applications in medicine and food technology.…”

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confidence: 99%

Functional Genetic Analysis of the GarML Gene Cluster in Lactococcus garvieae DCC43 Gives New Insights into Circular Bacteriocin Biosynthesis

Gabrielsen¹,

Brede²,

Salehian³

et al. 2013

Journal of Bacteriology

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Garvicin ML (GarML) is a circular bacteriocin produced by Lactococcus garvieae DCC43. The recently published draft genome of this strain allowed determination of the genetic background for bacteriocin production. Bioinformatic analysis identified a gene cluster consisting of nine open reading frames likely involved in the production of and immunity to GarML. The garA gene encodes the bacteriocin precursor, garX a large transmembrane protein, garBCDE a putative immunity protein (garB) followed by an ATPase and two transmembrane proteins, and garFGH a putative ABC transporter complex. Functional genetic analysis revealed that deletion of garFGH had no effect on sensitivity to or production of GarML. In contrast, deletion of garBCDE or inactivation of garX resulted in high-level sensitivity to GarML and completely abolished production of active bacteriocin. Mass spectrometry of culture supernatants revealed that wild-type cultures contained the mature circular form as well as the linear forms of the bacteriocin, both with and without the three-amino-acid leader sequence, while bacteriocin-negative mutants contained only the linear forms. These results indicate that cleavage of the leader peptide precedes circularization and is likely performed by a functional entity separate from the GarML gene cluster. To our knowledge, this is the first conclusive evidence for these processes being separated in time. Loss of immunity and antimicrobial activity in addition to our inability to detect the circular bacteriocin in the ⌬garBCDE and garX::pCG47 mutants demonstrate that both these units are indispensable for GarML biosynthesis as well as immunity. Furthermore, the results indicate that these genes are implicated in the circularization of the bacteriocin and that their functions are probably interlinked.

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“…Thus, before using enterococci for food production or in probiotic preparations, safety of these strains should be evaluated. Recently, many authors have assessed the safety of enterococci isolated from different origins [93][94][95][96][97]. Safe strains of enterococci that can be used in food and as probiotics ideally should possess neither any of virulence factors, nor should be able to acquire antibiotic resistance gene [8].…”

Section: Safety Assessment Of Enterococcimentioning

confidence: 99%

Functional and safety aspects of enterococci in dairy foods

2008

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The genus Enterococcus like other LAB has also been featured in dairy industry for decades due to its specifi c biochemical traits such as lipolysis, proteolysis, and citrate breakdown, hence contributing typical taste and fl avor to the dairy foods. Furthermore, the production of bacteriocins by enterococci (enterocins) is well documented. These technological applications have led to propose enterococci as adjunct starters or protective cultures in fermented foods. Moreover, enterococci are nowadays promoted as probiotics, which are claimed for the maintenance of normal intestinal microfl ora, stimulation of the immune system and improvement of nutritional value of foods. At the same time, enterococci present an emerging pool of opportunistic pathogens for humans as they cause disease, possess agents for antibiotic resistance, and are frequently armed with potential virulence factors. Because of this 'dualistic' nature, the use of enterococci remains a debatable issue. However, based on a long history of safe association of particular enterococci with some traditional food fermentations, the use of such strains appears to bear no particular risk for human health. Abundance of knowledge as well as progress in molecular techniques has, however, enabled exact characterization and safety assessment of strains. Therefore, a balanced evaluation of both, benefi cial and undesirable nature of enterococci is required. A clear understanding of their status may, therefore, allow their safe use as a starter, or a probiotic strain. The present review describes the broader insight of the benefi ts and risks of enterococci in dairy foods and their safety assessment.

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Antimicrobial and safety aspects, and biotechnological potential of bacteriocinogenic enterococci isolated from mallard ducks (Anas platyrhynchos)

Cited by 48 publications

References 51 publications

Soy Protein Isolate-Alginate Microspheres for Encapsulation ofEnterococcus faecalis HZNU P2

Soy Protein Isolate-Alginate Microspheres for Encapsulation ofEnterococcus faecalis HZNU P2

Functional Genetic Analysis of the GarML Gene Cluster in Lactococcus garvieae DCC43 Gives New Insights into Circular Bacteriocin Biosynthesis

Functional and safety aspects of enterococci in dairy foods

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