Characteristic of Bacteriocines and Their Application

Abstract

Bacteriocines are small peptides with anti-bacterial properties. They are produced both by Gram-positive and Gram-negative bacteria. Until now, a few hundred bacteriocines were described. Classification of bacteriocines undergoes continuous alterations, as new developments regarding their structure, amino acid sequence and recognised mechanism of their action are available. Some of bacteriocins (lantibiotics) contain atypical amino acids, such as lantionine (Lan), methyllantionine (MeLan), dehydroalanine (Dha), dehydrobutyrine (Dhb), or D-alanine (D-Ala). The best recognized bacteriocines are produced by lactic acid bacteria, including nisine produced by strains of Lactococcus lactis. These bacteriocines have been recognized to be fully safe for humans. At present, nisine is used in food industry, as a preserving agent. Other lactic acid bacteria bacteriocines and probiotic preparations provide an alternative for antibiotics, and are used in food and in animal feed.

Probiotics and Colon Cancer

“…Findings show that Fusobacterium enrichment is associated with specific molecular subsets of colorectal cancers, offering support for a pathogenic role in colorectal cancer for a gut microbiome component [60,61]. Lactic acid bacteria bacteriocins and probiotic preparations could provide an alternative for antibiotics [62]. Some selected probiotics by producing bacteriocins, such as lantionine (Lan), methyllantionine (MeLan), dehydroalanine (Dha), dehydrobutyrine (Dhb), or D-alanine (D-Ala), could have an inhibitory effect against the overgrowth of the above-mentioned microorganisms.…”

“…Animal/Human [13,14,17,37] Selective exclusion of pathogenic and tumorigenic bacteria (bacteriocines) Animal/Human [18,39,62] Inhibition of Biofilm formation and thus cell proliferation via Toll-like receptors…”

Nisin

“…In Gram-negative bacteria, most bacteriocins have been characterized from Escherichia coli and other enterobacteria, and they are often referred to as microcins (small peptides, <10 kDa) or colicins (larger peptides, 25-80 kDa) [4]. The spectrum of activity manifested by bacteriocins of Gram-negative bacteria is narrower than those produced by Gram-positive bacteria [11]. Microcins show tolerance to heat and extreme pH and are divided into two subgroups [4,5]:…”

“…The colicins are synthesized by over half of E. coli strains and also by Yersinia pestis (pesticins), Serratia marcescens (marcescins), and bacteria of genus Shigella, Klebsiella (klebicins), and Pseudomonas (pyocins) [11].…”

CLONING, EXPRESSION, AND PARTIAL PURIFICATION OF PLANTARICIN W LOCUS PRODUCED BY Lactobacillus plantarum S34

“…Lactic acid bacteria (LAB), group of bacteria acquired generally recognized as safe (GRAS) status, have been known for their valuable role as culture starters and natural preservatives in fermented products since they can inhibit the growth of spoilage microorganisms. One of the antimicrobial agents produced by LAB is bacteriocin, the ribosomally synthesized and extracellularly released peptide or protein which has either narrow or broad spectrum antibacterial effects (Gálvez et al, 2007;Karpiński and Szkaradkiewicz, 2013;Yang et al, 2014). Studies on bacteriocins have been focused on identification, characterization of gene clusters, expression, production, mode of action, biosynthesis, bioactivities, and elucidation of their functional structures (Field et al, 2007;Todorov, 2009).…”