Bacteriocin: A natural approach for food safety and food security

Abstract

The call to cater for the hungry is a worldwide problem in the 21st century. Food security is the utmost prime factor for the increasing demand for food. Awareness of human health when using chemical preservatives in food has increased, resulting in the use of alternative strategies for preserving food and enhancing its shelf-life. New preservatives along with novel preservation methods have been instigated, due to the intensified demand for extended shelf-life, along with prevention of food spoilage of dairy products. Bacteriocins are the group of ribosomally synthesized antimicrobial peptides; they possess a wide range of biological activities, having predominant antibacterial activity. The bacteriocins produced by the lactic acid bacteria (LAB) are considered to be of utmost importance, due to their association with the fermentation of food. In recent times among various groups of bacteriocins, leaderless and circular bacteriocins are gaining importance, due to their extensive application in industries. These groups of bacteriocins have been least studied as they possess peculiar structural and biosynthetic mechanisms. They chemically possess N-to-C terminal covalent bonds having a predominant peptide background. The stability of the bacteriocins is exhibited by the circular structure. Up till now, very few studies have been performed on the molecular mechanisms. The structural genes associated with the bacteriocins can be combined with the activity of various proteins which are association with secretion and maturation. Thus the stability of the bacteriocins can be used effectively in the preservation of food for a longer period of time. Bacteriocins are thermostable, pH-tolerant, and proteolytically active in nature, which make their usage convenient to the food industry. Several research studies are underway in the domain of biopreservation which can be implemented in food safety and food security.

Macrocyclization and Backbone Rearrangement During RiPP Biosynthesis by a SAM-Dependent Domain-of-Unknown-Function 692

“…Recent advances in bioinformatic tools and an explosion in the publicly available genomic data have led to the identification of many new peptide-based natural products. − Often, these compounds possess antimicrobial, antiviral, antifungal, herbicidal, or cytotoxic properties. − Ribosomally synthesized and post-translationally modified peptides (RiPPs) have garnered significant attention over the past decade owing to their remarkable structural diversity and biological activities. ,− RiPPs are produced from genetically encoded precursor peptides that are modified by post-translational modification (PTM) enzymes encoded in the same biosynthetic gene clusters (BGCs). Many of the post-translational modification reactions are unique chemical transformations resulting in macrocycles and heterocycles, structures that are privileged in bioactive scaffolds.…”

Genomic insights from Enterococcus faecium SMAN_Baghdad isolated from the honey bee gut and analysis of its potential antimicrobial activity against multidrug-resistant Pseudomonas aeruginosa

“…Moreover, the SMAN_Baghdad strain was able to produce four types of enterocins: enterolysin A, enterocin_SE-K4, and enterocin L50a and L50b. Enterolycin A, a heat labile protein within class III bacteriocin, and enterocin SE-K4 are grouped under class II bacteriocin, while enterocins L50a and b belong to class IId leaderless bacteriocin [39]. Enterolycin A was rst identi ed in Enterococcus faecalis LMG2333 and inhibited the growth of selected enterococci, lactococci, pediococci and lactobacilli [40].…”

Natural Antimicrobials for Listeria monocytogenes in Ready-to-Eat Meats: Current Challenges and Future Prospects

“…Nisin remains the only bacteriocin approved for food use by the US Food and Drug Administration (FDA) and the European Union [ 97 ]. Nisin has a long history of safe use in food products, and thus qualifies as generally recognized as safe (GRAS) by the FDA [ 88 ].…”

“…Nisin has a long history of safe use in food products, and thus qualifies as generally recognized as safe (GRAS) by the FDA [ 88 ]. Nisin is heat stable, effective at low concentrations, does not change the flavor or appearance of food, does not induce resistance in target organisms, does not affect the normal intestinal flora, and can be easily detected and quantified [ 97 ]. Many other bacteriocins have been studied but are not yet fully characterized and therefore have not yet been approved for use in the food industry.…”