Bacteriocins: developing innate immunity for food

Cotter, Paul D.; Hill, Colin; Ross, R. Paul

doi:10.1038/nrmicro1273

Cited by 1,922 publications

(1,601 citation statements)

References 160 publications

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“…Bacteriocins are ‘bacterially produced, small, heat-stable peptides that are active against other bacteria and to which the producer has a specific immunity mechanism’ [71]. They are produced by a variety of microorganisms, i.e.…”

Section: Bacteriocinsmentioning

confidence: 99%

“…This group of bacteriocins includes a heterogeneous class of small (30–70 amino acids), heat-stable peptides. Although the classification varies in the literature, they are divided into the following subclasses according to Cotter et al [71]. Class IIa bacteriocins are known as pediocin-like bacteriocins, and have a relatively narrow antimicrobial spectrum.…”

Section: Bacteriocinsmentioning

confidence: 99%

“…These bacteriocins have often narrow-spectrum activity [73,78]. Class IIc bacteriocins are circular bacteriocins with the N- and C-termini covalently linked, which results in a cyclic structure [71]. Class IId is a miscellaneous group containing all other bacteriocins that do not fit into any of the aforementioned groups [71].…”

Section: Bacteriocinsmentioning

confidence: 99%

“…Class IIc bacteriocins are circular bacteriocins with the N- and C-termini covalently linked, which results in a cyclic structure [71]. Class IId is a miscellaneous group containing all other bacteriocins that do not fit into any of the aforementioned groups [71].

Figure 1.Amino acid sequences of representative bacteriocins from different classes: (a) nisin from class I [72]; (b) pediocin PA-1 from class IIa; (c) plantaricins EF and JK from class IIb [73]; (d) garvicin ML from class IIc [74]; and (e) enterocin Q from class IId [75].…”

Section: Bacteriocinsmentioning

confidence: 99%

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Modulation of the gut microbiota by prebiotic fibres and bacteriocins

Umu

Rudi

Diep

2017

Microbial Ecology in Health and Disease

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The gut microbiota is considered an organ that co-develops with the host throughout its life. The composition and metabolic activities of the gut microbiota are subject to a complex interplay between the host genetics and environmental factors, such as lifestyle, diet, stress and antimicrobials. It is evident that certain prebiotics, and antimicrobials produced by lactic acid bacteria (LAB), can shape the composition of the gut microbiota and its metabolic activities to promote host health and/or prevent diseases. In this review, we aim to give an overview of the impact of prebiotic fibres, and bacteriocins from LAB, on the gut microbiota and its activities, which affect the physiology and health of the host. These represent two different mechanisms in modulating the gut microbiota, the first involving exploitative competition by which the growth of beneficial bacteria is promoted and the latter involving interference competition by which the growth of pathogens and other unwanted bacteria is prevented. For interference competition in the gut, bacteriocins offer special advantages over traditional antibiotics, in that they can be designed to act towards specific unwanted bacteria and other pathogens, without any remarkable collateral effects on beneficial microbes sharing the same niche.

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Section: Bacteriocinsmentioning

confidence: 99%

Section: Bacteriocinsmentioning

confidence: 99%

Section: Bacteriocinsmentioning

confidence: 99%

Section: Bacteriocinsmentioning

confidence: 99%

See 2 more Smart Citations

Modulation of the gut microbiota by prebiotic fibres and bacteriocins

Umu

Rudi

Diep

2017

Microbial Ecology in Health and Disease

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“…It is worth noting that unionised lactic acid is an effective, non-specific permeabiliser of Gram-negative cell membranes (Alakomi et al, 2000). More specifically, lactobacilli in general elaborate a range of peptide-based molecules generically referred to as 'bacteriocins' (Cotter et al, 2005). Colicins are generally most effective against closely related, Gram-positive organisms.…”

Section: Action Of Probiotics On Other Bacteriamentioning

confidence: 99%

Probiotics – do they have a role in the pig industry?

Kenny

Smidt

Mengheri

et al. 2011

Animal

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The delivery of certain living microorganisms in food has long been suggested as having positive health effects in humans. This practice has extended into food animal production, with a variety of microorganisms being used; lactic acid bacteria, variousBacillusspecies and the yeastSaccharomyces cerevisiaehave been particularly used in the pig industry. The increased interest in probiotics is essentially due to the problem of microbial resistance to antibiotics and following the ban of the use of antibiotics in animal production, probiotics being considered an alternative means to reduce pathogen infection and improve animal health especially around the time of weaning. However, there is still a need to clarify the probiotic effectiveness in pigs, and the underlying mechanisms. When assessing the efficacy of probiotics one must consider the particular strain of organism being used and the production stage of the pigs being treated. The reproducible delivery of probiotics in industrial pig production is problematic as maintenance of viability is key to their beneficial activity, but difficult to achieve with commonly used feed processing technologies. One specific context where probiotics organisms may be reliably delivered is in systems utilising fermented liquid feeds. Liquid feed may be fermented by the activity of wild lactic acid bacteria or may be stimulated using specific isolates as ‘starters’; the latter system has advantages in terms of reproducibility and speed of fermentation. The farm context in which the organism is used is likely to be critical; the use of probiotics is more likely to result in measurable economic gains in animals living in sub-optimal conditions rather than in those reared in the highest welfare and husbandry conditions. The establishment of a beneficial lactic acid bacteria population at birth may lead to healthier animals, this may be most effectively achieved by treating sows, which provide an amplification step and flood the neonatal pigs’ environment with desirable bacterial strains. In contrast, it may be sufficient to provide a supportive, protective microbiota around the time of weaning as this is a time of major crisis with instability and loss of certain bacterial populations.

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Identification and three‐dimensional structure of carnobacteriocin XY, a class IIb bacteriocin produced by Carnobacteria

et al. 2017

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In this study, we report that CbnX (33 residues) and CbnY (29 residues) comprise a class IIb (two-component) bacteriocin in Carnobacteria. Individually, CbnX and CbnY are inactive, but together act synergistically to exert a narrow spectrum of activity. The structures of CbnX and CbnY in structure-inducing conditions were determined and strongly resemble other class IIb bacteriocins (i.e., LcnG, PlnEF, PlnJK). CbnX has an extended, amphipathic α-helix and a flexible C terminus. CbnY has two α-helices (one hydrophobic, one amphipathic) connected by a short loop and a cationic C terminus. CbnX and CbnY do not appear to interact directly and likely require a membrane-bound receptor to facilitate formation of the bacteriocin complex. This is the first class IIb bacteriocin reported for Carnobacteria.

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Bacteriocins: developing innate immunity for food

Cited by 1,922 publications

References 160 publications

Modulation of the gut microbiota by prebiotic fibres and bacteriocins

Modulation of the gut microbiota by prebiotic fibres and bacteriocins

Probiotics – do they have a role in the pig industry?

Identification and three‐dimensional structure of carnobacteriocin XY, a class IIb bacteriocin produced by Carnobacteria

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