Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a review

Ng, Zhang Jin; Zarin, Mazni Abu; Lee, Chee Keong; Tan, Joo Shun

doi:10.1039/d0ra06161a

Cited by 67 publications

(44 citation statements)

References 194 publications

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“…Therefore, bacteriocin-producing LAB are promising strains for use in food safety applications. Nevertheless, despite their promise, the only LAB bacteriocin that has been approved for use in food by the FDA is nisin [ 15 ]. However, many other bacteriocins are being developed for use in food ( Table 1 ).…”

Section: Lab Affect the Growth Of Microorganismsmentioning

confidence: 99%

Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention

Ibrahim

Ayivi

Zimmerman

et al. 2021

Foods

129

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In the wake of continual foodborne disease outbreaks in recent years, it is critical to focus on strategies that protect public health and reduce the incidence of foodborne pathogens and spoilage microorganisms. Currently, there are limitations associated with conventional microbial control methods, such as the use of chemical preservatives and heat treatments. For example, such conventional treatments adversely impact the sensorial properties of food, resulting in undesirable organoleptic characteristics. Moreover, the growing consumer advocacy for safe and healthy food products, and the resultant paradigm shift toward clean labels, have caused an increased interest in natural and effective antimicrobial alternatives. For instance, natural antimicrobial elements synthesized by lactic acid bacteria (LAB) are generally inhibitory to pathogens and significantly impede the action of food spoilage organisms. Bacteriocins and other LAB metabolites have been commercially exploited for their antimicrobial properties and used in many applications in the dairy industry to prevent the growth of undesirable microorganisms. In this review, we summarized the natural antimicrobial compounds produced by LAB, with a specific focus on the mechanisms of action and applications for microbial food spoilage prevention and disease control. In addition, we provide support in the review for our recommendation for the application of LAB as a potential alternative antimicrobial strategy for addressing the challenges posed by antibiotic resistance among pathogens.

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Section: Lab Affect the Growth Of Microorganismsmentioning

confidence: 99%

Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention

Ibrahim

Ayivi

Zimmerman

et al. 2021

Foods

129

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“…has inhibitory effect on MRSA and VRE; and enterocin (produced by Enterococcus spp.) exerts antimicrobial effect against Salmonella enterica ( Ng et al, 2020 ).…”

Section: Novel Therapeutic Approachesmentioning

confidence: 99%

Fighting Antibiotic Resistance in Hospital-Acquired Infections: Current State and Emerging Technologies in Disease Prevention, Diagnostics and Therapy

2021

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Rising antibiotic resistance is a global threat that is projected to cause more deaths than all cancers combined by 2050. In this review, we set to summarize the current state of antibiotic resistance, and to give an overview of the emerging technologies aimed to escape the pre-antibiotic era recurrence. We conducted a comprehensive literature survey of >150 original research and review articles indexed in the Web of Science using “antimicrobial resistance,” “diagnostics,” “therapeutics,” “disinfection,” “nosocomial infections,” “ESKAPE pathogens” as key words. We discuss the impact of nosocomial infections on the spread of multi-drug resistant bacteria, give an overview over existing and developing strategies for faster diagnostics of infectious diseases, review current and novel approaches in therapy of infectious diseases, and finally discuss strategies for hospital disinfection to prevent MDR bacteria spread.

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“…Bacteriocins as natural antimicrobial agents are ribosomally synthesized peptides or proteins that are produced by G+ and G-bacteria such as lactic acid bacteria (LAB), Staphylococcus strains, Bacillus strains, and E. coli strains. Without having an adverse effect on the bacteria that produce them, bacteriocins have inhibitory effects on various groups of undesirable microorganisms, and their activities are mostly targeted at the cell wall of microorganisms (Espitia et al, 2016;Gutiérrez-Cortés et al, 2018;Lopetuso et al, 2019;Ng et al, 2020;Benítez-Chao et al, 2021). They are small cationic molecules made up of approximately 30-60 amino acids forming amphiphilic helices showing good stability at 100 • C for 10 min.…”

Section: Bacteriocinmentioning

confidence: 99%

“…Due to its activity against L. monocytogenes, it could be applied in various food products to control the growth of this food-borne pathogen that is a concern in the food industry (Mokoena, 2017;Porto et al, 2017). Pediocin can be utilized in the food industry through two approaches, either through the in situ method by adding Pediococcus, Enterococcus, or Lactobacillus strains to the food matrix to produce pediocin under controlled conditions to prevent the growth of pathogens in food, or direct use of the optimal concentration of pediocin to the food matrix (Silva et al, 2018;Ng et al, 2020).…”

Section: Pediocin As Natural Antimicrobial Agentmentioning

confidence: 99%

Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria Against Listeria monocytogenes in Meat Products

et al. 2021

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One of the most important challenges in the food industry is to produce healthy and safe food products, and this could be achieved through various processes as well as the use of different additives, especially chemical preservatives. However, consumer awareness and concern about chemical preservatives have led researchers to focus on the use of natural antimicrobial compounds such as bacteriocins. Pediocins, which belong to subclass IIa of bacteriocin characterized as small unmodified peptides with a low molecular weight (2.7–17 kDa), are produced by some of the Pediococcus bacteria. Pediocin and pediocin-like bacteriocins exert a broad spectrum of antimicrobial activity against Gram-positive bacteria, especially against pathogenic bacteria, such as Listeria monocytogenes through formation of pores in the cytoplasmic membrane and cell membrane dysfunction. Pediocins are sensitive to most protease enzymes such as papain, pepsin, and trypsin; however, they keep their antimicrobial activity during heat treatment, at low temperatures even at −80°C, and after treatment with lipase, lysozyme, phospholipase C, DNase, or RNase. Due to the anti-listeria activity of pediocin on the one hand and the potential health hazards associated with consumption of meat products on the other hand, this review aimed to investigate the possible application of pediocin in preservation of meat and meat products against L. monocytogenes.

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Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a review

Abstract: Killing or inhibition actions of (a) antibiotics and (b) bacteriocin on gut microbiota.

Cited by 67 publications

References 194 publications

Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention

Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention

Fighting Antibiotic Resistance in Hospital-Acquired Infections: Current State and Emerging Technologies in Disease Prevention, Diagnostics and Therapy

Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria Against Listeria monocytogenes in Meat Products

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