Bacteriocin-Like Inhibitory Substance (BLIS) Activity of Enterococcus faecium DB1 Against Biofilm Formation by Clostridium perfringens

Lee, Ji Soo; Park, Sun Woo; Lee, Han Bin; Kang, Seong-Gil

doi:10.1007/s12602-021-09813-4

Cited by 8 publications

(5 citation statements)

References 28 publications

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“…The potential bioactive compounds can be further purified from these fractions for various applications. Similar studies show BLIS from Enterococcus faecium strains could inhibit Clostridium perfringens biofilm formation ( 66 ). Studies have suggested that bacteriocins influence and regulate the human microbiome by eliminating pathogen invasion and colonization with effective modulation of their dynamic gene clusters and narrow range of activity ( 67 ).…”

Section: Discussionsupporting

confidence: 54%

Harnessing the probiotic properties and immunomodulatory effects of fermented food-derived Limosilactobacillus fermentum strains: implications for environmental enteropathy

Prakash,

Madhavan,

Veedu

et al. 2023

Front. Nutr.

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IntroductionEnvironmental enteropathy (EE), a chronic small intestine disease characterized by gut inflammation, is widely prevalent in low-income countries and is hypothesized to be caused by continuous exposure to fecal contamination. Targeted nutritional interventions using potential probiotic strains from fermented foods can be an effective strategy to inhibit enteric pathogens and prevent chronic gut inflammation.MethodsWe isolated potential strains from fermented rice water and lemon pickle and investigated their cell surface properties, antagonistic properties, adhesion to HT-29 cells, and inhibition of pathogen adherence to HT-29 cells. Bacteriocin-like inhibitory substances (BLIS) were purified, and in vivo, survival studies in Caenorhabditis elegans infected with Salmonella enterica MW116733 were performed. We further checked the expression pattern of pro and anti-inflammatory cytokines (IL-6, IL8, and IL-10) in HT-29 cells supplemented with strains.ResultsThe strains isolated from rice water (RS) and lemon pickle (T1) were identified as Limosilactobacillus fermentum MN410703 and MN410702, respectively. Strains showed probiotic properties like tolerance to low pH (pH 3.0), bile salts up to 0.5%, simulated gastric juice at low pH, and binding to extracellular matrix molecules. Auto-aggregation of T1 was in the range of 85% and significantly co-aggregated with Klebsiella pneumoniae, S. enterica, and Escherichia coli at 48, 79, and 65%, respectively. Both strains had a higher binding affinity to gelatin and heparin compared to Bacillus clausii. Susceptibility to most aminoglycoside, cephalosporin, and macrolide classes of antibiotics was also observed. RS showed BLIS activity against K. pneumoniae, S. aureus, and S. enterica at 60, 48, and 30%, respectively, and the protective effects of BLIS from RS in the C. elegans infection model demonstrated a 70% survival rate of the worms infected with S. enterica. RS and T1 demonstrated binding efficiency to HT-29 cell lines in the 38–46% range, and both strains inhibited the adhesion of E. coli MDR and S. enterica. Upregulation of IL-6 and IL-10 and the downregulation of IL-8 were observed when HT-29 cells were treated with RS, indicating the immunomodulatory effects of the strain.DiscussionThe potential strains identified could effectively inhibit enteric pathogens and prevent environmental enteropathy.

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Section: Discussionsupporting

confidence: 54%

Harnessing the probiotic properties and immunomodulatory effects of fermented food-derived Limosilactobacillus fermentum strains: implications for environmental enteropathy

Prakash,

Madhavan,

Veedu

et al. 2023

Front. Nutr.

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“…Lee et al [116] reported that BLIS obtained from Enterococcus faecium DB1 inhibited the growth and formation of biofilms of C. perfringens in chicken meat. The 2.5 mg/mL of DB1 BLIS suppressed the growth of C. perfringens by approximately 30%.…”

Section: Bacteriocin-like Inhibitory Substance (Blis)mentioning

confidence: 99%

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Chin

Paik

2021

Foods

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Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.

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“…The concentration of JM01 bacteriocin attached to the polystyrene surface was determined by the bicinchoninic acid (BCA) method by Lee et al . (2021) and Smith et al . (1985).…”

Section: Methodsmentioning

confidence: 96%

“…Adhesive property of JM01 bacteriocin to a polystyrene surface The concentration of JM01 bacteriocin attached to the polystyrene surface was determined by the bicinchoninic acid (BCA) method by Lee et al (2021) and Smith et al (1985). One hundred microlitres of JM01 bacteriocin (3.0 and 6.0 mg/mL) was added to each well of a 96-well polystyrene microplate, and the plates were incubated at 37 °C for 12 h. The supernatant of each well was gently washed, and then the remaining proteins in each well were resuspended with 25 μL of distilled water.…”

Section: Prevention Of Mrsa Adhesionmentioning

confidence: 99%

Antibiofilm activity of crude bacteriocin JM01 produced by Pediococcus acidilactici against methicillin‐resistant Staphylococcus aureus (MRSA)

Kim

Ahn

Lee

et al. 2023

Int J of Food Sci Tech

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Staphylococcus aureus frequently produces biofilm and causes human infections associated with the ingestion of contaminated food. Based on the acknowledgement that the antibiofilm agents for methicillinresistant S. aureus (MRSA) have not been developed yet, this study investigated the potentiality of the JM01 bacteriocin produced by Pediococcus acidilactici JM01 as an effective antibiofilm agent for MRSA. To investigate the antibiofilm activity of bacteriocin JM01 and its mechanism, antibacterial and antiadhesive property assays were performed against MRSA. The effect of JM01 bacteriocin on MRSA biofilm formation was examined by crystal violet staining, the 2,3-bis-[2-methoxy-4-nitro-5-sulphophenyl]-2H-tetrazolium-5-carboxanilide reduction assay and scanning electron microscopy analysis. The inhibition effect of JM01 bacteriocin on MRSA growth was examined by spot plate assay and spectrophotometry. Confocal laser scanning microscopy and the bicinchoninic acid method were conducted to determine the adhesion of JM01 bacteriocin for preventing MRSA adhesion to the polystyrene surface. The results revealed that JM01 bacteriocin significantly reduced the biofilm formation of MRSA by inhibiting its growth and adhesion to a polystyrene surface. These results demonstrate that JM01 bacteriocin could be a potential candidate for the regulation of biofilm formation by MRSA.

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Bacteriocin-Like Inhibitory Substance (BLIS) Activity of Enterococcus faecium DB1 Against Biofilm Formation by Clostridium perfringens

Cited by 8 publications

References 28 publications

Harnessing the probiotic properties and immunomodulatory effects of fermented food-derived Limosilactobacillus fermentum strains: implications for environmental enteropathy

Harnessing the probiotic properties and immunomodulatory effects of fermented food-derived Limosilactobacillus fermentum strains: implications for environmental enteropathy

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Antibiofilm activity of crude bacteriocin JM01 produced by Pediococcus acidilactici against methicillin‐resistant Staphylococcus aureus (MRSA)

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