Bioprotective mechanisms of lactic acid bacteria against fungal spoilage of food

Siedler, Solvej; Balti, Rafik; Neves, Ana Rute

doi:10.1016/j.copbio.2018.11.015

Cited by 168 publications

(97 citation statements)

References 77 publications

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“…The different mechanisms underlying the activity of LAB against fungal food spoilage have been recently reviewed by Siedler et al. ().…”

Section: Other Sources Of Afpsmentioning

confidence: 99%

“…Antimicrobial peptides are small, mostly cationic, peptides widespread within the immune system of the different prokaryotic and eukaryotic kingdoms (Adem Bahar & Ren, 2013;Beisswenger & Bals, 2005;Hassan, Kjos, Nes, Diep, & Lotfipour, 2012;Wiesner & Vilcinskas, 2010). These molecules have been the focus of recent reviews, especially their antimicrobial action (Jenssen, Hamill, & Hancock, 2006;Siedler, Balti, & Neves, 2019;Wiesner & Vilcinskas, 2010), their involvement in inflammatory diseases (Arias et al, 2017;Felício, Silva, Gonçalves, Santos, & Franco, 2017), and their immunomodulatory activity (Hancock, Haney, & Gill, 2016). The term AMP is commonly used to design antimicrobial peptides, for example, comprising less than 100 amino acids.…”

Section: Natural Antifungal Peptides and Proteinsmentioning

confidence: 99%

“…Some bacteria are also a good source of AFPs, either derived from ribosomal activity or from enzymatic cleavage of proteins derived from the growth environment (Mcnair, Siedler, Vinther, Hansen, & Neves, 2018;Siedler et al, 2019). Syringomycins and related peptides are a group of cyclic lipopeptides, called lipodepsinonapeptides, produced by Pseudomonas syringae, and active against a number of isolates of Candida spp.…”

Section: Microbial Sourcesmentioning

confidence: 99%

“…Although specific to sourdough bread, the synergistic antifungal effect obtained with the combination of sourdough extract and antifungal protein-rich plant extracts is a promising tool for preventing spoilage (Coda et al, 2008;Rizzello, Cassone, Coda, & Gobbetti, 2011). The different mechanisms underlying the activity of LAB against fungal food spoilage have been recently reviewed by Siedler et al (2019). Figure 3 summarizes the diversity of targets and mechanisms used by several AFPs to combat fungal pathogens.…”

Section: Microbial Sourcesmentioning

confidence: 99%

See 3 more Smart Citations

Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives

Thery

Lynch

Arendt

2019

Comp Rev Food Sci Food Safe

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A large range of ingredients for food and food products are subject to fungal contamination, which is a major cause of destruction of crops, exposure of animals and humans to invasive mycotoxins, and food spoilage. The resistance of fungal species to common preservation methods highlights the necessity of new ways to increase the shelf life of raw material for food and food products. Antimicrobial peptides and proteins (AMPs) are essential members of the immune system of most living organisms. Due to their broad range of activity and their stability to commonly used food processes, they represent promising alternatives to traditional preservatives. However, despite the growing number of reports of potential food applications of these AMPs, the number of approved peptides is low. Poor solubility, toxicity, and a time‐consuming extraction are hurdles that limit their application in food products. Thanks to a deep understanding of the key determinants of their activity, the development of optimized synthetic peptides has reduced these drawbacks. This review presents natural and synthetic antifungal peptides/proteins (AFPs), effective against food‐related fungi, with particular emphasis on AFPs from plant sources. The design of novel antifungal peptides via key elements of antifungal activity is also reviewed. The potential applications of natural and synthetic AFPs as novel antifungal food preservatives are finally discussed.

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“…The different mechanisms underlying the activity of LAB against fungal food spoilage have been recently reviewed by Siedler et al. ().…”

Section: Other Sources Of Afpsmentioning

confidence: 99%

Section: Natural Antifungal Peptides and Proteinsmentioning

confidence: 99%

Section: Microbial Sourcesmentioning

confidence: 99%

Section: Microbial Sourcesmentioning

confidence: 99%

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Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives

Thery

Lynch

Arendt

2019

Comp Rev Food Sci Food Safe

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“…The genus Lactobacillus has a great importance for the food industry since many lactobacilli are used as starter cultures for manufacturing various fermented foods, beverages, and feed products [1]. In addition, some Lactobacillus strains are increasingly marketed as health-promoting probiotic bacteria or as putative protective cultures for the biopreservation of food [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

Nucleotide sequence and analysis of pRC12 and pRC18, two theta-replicating plasmids harbored by Lactobacillus curvatus CRL 705

Terán¹,

Cuozzo²,

Ficoseco³

et al. 2020

PLoS ONE

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The nucleotide sequences of plasmids pRC12 (12,342 bp; GC 43.99%) and pRC18 (18,664 bp; GC 34.33%), harbored by the bacteriocin-producer Lactobacillus curvatus CRL 705, were determined and analyzed. Plasmids pRC12 and pRC18 share a region with high DNA identity (> 83% identity between RepA, a Type II toxin-antitoxin system and a tyrosine integrase genes) and are stably maintained in their natural host L. curvatus CRL 705. Both plasmids are low copy number and belong to the theta-type replicating group. While pRC12 is a pUCL287-like plasmid that possesses iterons and the repA and repB genes for replication, pRC18 harbors a 168 amino acid replication protein affiliated to RepB, which was named RepB'. Plasmid pRC18 also possesses a pUCL287-like repA gene but it was disrupted by an 11 kb insertion element that contains RepB', several transposases/IS elements, and the lactocin Lac705 operon. An Escherichia coli / Lactobacillus shuttle vector, named plasmid p3B1, carrying the pRC18 replicon (i.e. repB' and replication origin), a chloramphenicol resistance gene and a pBluescript backbone, was constructed and used to define the host range of RepB'. Chloramphenicol-resistant transformants were obtained after electroporation of Lactobacillus plantarum CRL 691, Lactobacillus sakei 23K and a plasmid-cured derivative of L. curvatus CRL 705, but not of L. curvatus DSM 20019 or Lactococcus lactis NZ9000. Depending on the host, transformation efficiency ranged from 10 2 to 10 7 per μg of DNA; in the new hosts, the plasmid was relatively stable as 29-53% of recombinants kept it after cell growth for 100 generations in the absence of selective pressure. Plasmid p3B1 could therefore be used for cloning and functional studies in several Lactobacillus species.

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Metagenomic analysis and antimicrobial activity of two fermented milk kefir samples

et al. 2021

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In recent years, the fermented milk product kefir has been intensively studied because of its health benefits. Here, we evaluated the microbial consortia of two kefir samples, from Escarcega, Campeche, and Campeche (México). We considered a functional comparison between both samples, including fungal and bacterial inhibition; second, we applied shotgun metagenomics to assess the structure and functional diversity of the communities of microorganisms. These two samples exhibited antagonisms against bacterial and fungal pathogens. Bioactive polyketides and nonribosomal peptides were identified by LC‐HRMS analysis. We also observed a high bacterial diversity and an abundance of Actinobacteria in both kefir samples, and a greater abundance of Saccharomyces species in kefir of Escarcega than in the Campeche kefir. When the prophage compositions were evaluated, the Campeche sample showed a higher diversity of prophage sequences. In Escarcega, we observed a prevalence of prophage families that infect Enterobacteria and Lactobacillus. The sequences associated with secondary metabolites, such as plipastatin, fengycin, and bacillaene, and also bacteriocins like helveticin and zoocin, were also found in different proportions, with greater diversity in the Escarcega sample. The analyses described in this work open the opportunity to understand the microbial diversity in kefir samples from two distant localities.

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Bioprotective mechanisms of lactic acid bacteria against fungal spoilage of food

Cited by 168 publications

References 77 publications

Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives

Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives

Nucleotide sequence and analysis of pRC12 and pRC18, two theta-replicating plasmids harbored by Lactobacillus curvatus CRL 705

Metagenomic analysis and antimicrobial activity of two fermented milk kefir samples

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