Biochemical characterization of a bacteriocin‐like inhibitory substance produced by <i>Enterococcus faecium</i> MXVK29, isolated from Mexican traditional sausage

Álvarez-Cisneros, Yenizey M.; Fernandez, F; Wacher, Carmen; Aguilar, Manuel B.; Espuñes, Teresita del Rosario Sáinz; Ponce‐Alquicira, Edith

doi:10.1002/jsfa.4109

Cited by 15 publications

(11 citation statements)

References 51 publications

(54 reference statements)

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“…Bacteriocins are ribosomal antimicrobial peptides active against closely related and non-related sensitive bacterial strains by forming pores in the cytoplasmic membrane and responsible for the reduction of microbial LAB competitors under stress conditions. Several studies have demonstrated the potential of bacteriocins to be applied for food preservation and in the pharmaceutical industry for their action against spoilage microorganisms and pathogens such Listeria monocytogenes and Staphylococcus aureus [16][17][18].…”

Section: Lactic Acid Bacteriamentioning

confidence: 99%

Antibiotic Resistance in Lactic Acid Bacteria

Álvarez-Cisneros¹,

Ponce‐Alquicira²

2019

Antimicrobial Resistance - A Global Threat

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Most starter cultures belong to the lactic acid bacteria group (LAB) and recognized as safe by the US Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). However, LAB may act as intrinsic or extrinsic reservoirs for antibiotic resistance (AR) genes. This fact may not constitute a safety concern itself, as the resistance gene transfer is vertical. Nevertheless, external genetic elements may induce changes that favor the horizontal transfer transmission of resistance from pathogens as well as from the human intestinal microbiota, which represents a severe safety issue. Some genus of AR LAB includes Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, and Streptococcus isolated from fermented meat and milk products. Currently, the WHO recommends that LAB used in the food industry should be free of resistance. Therefore, the objective of this chapter is to present an overview of the LAB antibiotic resistance and some methods to determine the same.

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Section: Lactic Acid Bacteriamentioning

confidence: 99%

Antibiotic Resistance in Lactic Acid Bacteria

Álvarez-Cisneros¹,

Ponce‐Alquicira²

2019

Antimicrobial Resistance - A Global Threat

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“…This is in accordance with the observation that the sensitivity of Listeria to AMPs depends on the species considered. However, since it also depends on the strain for each species (Alvarez-Cisneros et al 2010), and namely on its serotype for L. monocytogenes strains (Mukherjee et al 2011), the anti-listerial activity of Asiago cheese WSEs should be assayed with a larger panel of L. innocua and L. monocytogenes strains including other serotypes than the serotype of L. monocytogenes strain 162 (serotype 1/2a), before it could be proposed that L. innocua is more sensitive to Asiago cheese WSEs than L. monocytogenes.…”

Section: Anti-listerial Activity Of Asiago Cheese Water-soluble Extractsmentioning

confidence: 99%

Preliminary investigation on the presence of peptides inhibiting the growth of Listeria innocua and Listeria monocytogenes in Asiago d’Allevo cheese

Lignitto¹,

Segato²,

Balzan³

et al. 2012

Dairy Sci. & Technol.

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NovelliTo cite this version: Lignitto, Segato, Balzan, Cavatorta, Oulahal, et al.. Preliminary investigation on the presence of peptides inhibiting the growth of Listeria innocua and Listeria monocytogenes in Asiago d'Allevo cheese.Abstract Bacteriocins produced by some strains of lactic acid bacteria or antimicrobial casein fragments can be released into the water-soluble fraction of cheeses during ripening. However, there is a lack of experimental evidence which supports the theory that these peptides can exert an effective antimicrobial effect. The aim of this study was to investigate the anti-listerial activity of such peptides in Asiago d'Allevo cheese. The water-soluble fraction of Asiago was ultrafiltrated through 10 kDa cutoff membranes before being dialyzed (100-500 Da cut-off) to remove proteins, salts, and organic acids, prior to freeze-drying. The growth of Listeria innocua LRGIA 01 and of Listeria monocytogenes strain 162 in Brain Heart Infusion (BHI) at 30°C in the presence or absence of 5 to 40 mg⋅mL −1 of cheese water-soluble extracts (WSEs) lyophilisate was monitored spectrophotometrically. WSEs lyophilisates from cheeses of different production systems (total mixed-ration-fed cows and cheese-making in a dairy plant in May; alpine-grazing cows and cheese-making in situ in July and September) and ripened for 6, 12, and 18 months were tested. A limited dosedependent inhibition of growth was observed at all the assayed concentrations. The addition of cheese WSEs lyophilisates to BHI broth inhibited the growth of <50% of L. innocua LRGIA 01 and <10% of L. monocytogenes strain 162. Antilisterial activity was only significantly affected by ripening time (it was maximal at 6 months). Quantification of peptides with a sequence similar to the antimicrobial casein fragments α S1 -CN f(1-23) (isracidin) and α S2 -CN f(183-207) in cheese WSEs suggests that their anti-listerial activity is likely also to be due to other peptides.肽对 Asiago d'Allevo 干酪中李斯特英诺克菌和李斯特单胞菌的抑制作用摘要某些乳酸菌能产生抗菌素,此外,在干酪成熟过程中会产生一些水溶性的、具有抗菌性能的酪蛋白片段。尽管理论上认为这些肽具有杀菌的作用,但还是缺少实验数据证明这种可能性。本文研究了肽对 Asiago d'Allevo 干酪中李斯特菌的抑制作用。Asiago d'Allevo 干酪的水溶性部分经过 10kDa 的膜超滤,超滤液又经过 100-500 Da 的渗透膜渗析后除去蛋白、盐和有机酸,超滤液冻干。将李斯特英诺克 LRGIA 01 和李斯特单胞菌 162 分别接种于含有 5-40 mg⋅mL -1 冻干的干酪水溶性提取物 (WSEs) 的BHI培养基中,在 30°C 下培养,并检测李斯特菌的生长情况。WSEs 冻干物分别来源于不同的原料和成熟期的 Asiago d'Allevo 干酪,原料奶的来源分别为 5月(种植牧草)、7月和9月(高山自然放牧),成熟期为 6、12、18 个月。在所有的浓度范围内,部分数据显示出剂量与抑制作用的关系。WSEs冻干物对李斯特英诺克 LRGIA 01 生长的抑制率 <50%, 对李斯特单胞菌 162 的抑制率 <10%。干酪的成熟时间(至少 6 个月)显著地影响 WSEs 冻干物对李斯特菌的抑制作用。采用与 WSEs 序列类似的并具有抗菌作用的酪蛋白片段 α S1 -CN f(1-23) (isracidin) 和 α S2 -CN f(183-207) 进行定量试验,结果证明了,WSEs 冻干物具有抑制李斯特菌的特性可能是来源于其他的肽。

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“…According to Álvarez‐Cisneros et al . (), Enterococcus faecium MXVK29 produced a bacteriocin‐like inhibitory substance (BLIS) with anti‐ Listeria activity , thermotolerance and with a low molecular weight (3·5 kDa), which could be used as a natural preservative. Therefore, the purpose of this study was to analyse the safety determinants of E. faecium MXVK29.…”

Section: Introductionmentioning

confidence: 99%

“…However, the selection of enterococci for food processing applications is a difficult task due to the potential risks to human health (De Vuyst et al 2003;Ben Omar et al 2004). According to Alvarez-Cisneros et al (2010), Enterococcus faecium MXVK29 produced a bacteriocin-like inhibitory substance (BLIS) with anti-Listeria activity, thermotolerance and with a low molecular weight (3Á5 kDa), which could be used as a natural preservative. Therefore, the purpose of this study was to analyse the safety determinants of E. faecium MXVK29.…”

Section: Introductionmentioning

confidence: 99%

Assessment of virulence factors, antibiotic resistance and amino-decarboxylase activity inEnterococcus faeciumMXVK29 isolated from Mexican chorizo

Álvarez-Cisneros

Fernández

Sainz-Espunez

et al. 2017

Lett Appl Microbiol

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The use of molecular techniques has allowed, in recent years, to detect pathogenicity genes present in the genome of starter cultures used in food processing and preservation. The presence of these genes is undesirable, because horizontal transfer may occur with the natural biota of consumers. For this reason, it is important to analyse the presence of pathogenicity genes in such cultures. In this work, virulence factors and antibiotic resistance of Enterococcus faecium strain MXVK29, producing an antimicrobial compound with high antilisterial activity, were analysed. The results indicate that the strain is safe to be used in food processing as starter culture.

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Biochemical characterization of a bacteriocin‐like inhibitory substance produced by Enterococcus faecium MXVK29, isolated from Mexican traditional sausage

Abstract: Biochemical characteristics of BLIS produced by E. faecium MXVK29 suggested that it belongs to Class IIa of the Klaenhammer classification and could be considered as a natural food preservative, although further studies need to be performed.

Cited by 15 publications

References 51 publications

Antibiotic Resistance in Lactic Acid Bacteria

Antibiotic Resistance in Lactic Acid Bacteria

Preliminary investigation on the presence of peptides inhibiting the growth of Listeria innocua and Listeria monocytogenes in Asiago d’Allevo cheese

Assessment of virulence factors, antibiotic resistance and amino-decarboxylase activity inEnterococcus faeciumMXVK29 isolated from Mexican chorizo

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