Characteristics and identification of bacteriocins produced by Lactococcus lactis subsp. lactis 194-K

Ustyugova, E. A.; Тимофеева, А. В.; Stoyanova, L. G.; Netrusov, A. I.; Катруха, Г. С.

doi:10.1134/s0003683812060105

Cited by 10 publications

(6 citation statements)

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“…Production of multiple antimicrobial compounds by different species of lactic acid bacteria seems to be quite common (Ustyugova et al 2012;Sawa et al 2013;Gaaloul et al 2014;Masuda et al 2015;Mirkovic et al 2016). In the study of Sawa et al (2013), the authors observed that Lb.…”

Section: Resultsmentioning

confidence: 99%

“…Sawa et al (2013) have shown that Lactobacillus sakei D98, isolated from rice malt, produced at least three class IIa-like or class IId bacteriocins (sakacins D98a, D98b and D98c), with different mode of action and differences in the amino acids sequences and position of the disulfite bridge compared to other class IIa bacteriocins. Also, Ustyugova et al (2012) reported that Lactococcus lactis subsp lactis 194-K, isolated from cow milk in Buryatia, Russia, produces nisin A and another polypeptide (194-D) capable to suppress growth of Gram-positive and Gram-negative bacteria. Lactococcus lactis LMG2081, isolated from the European pear, produces two bacteriocins: the lantibiotic lacticin LMG (class I bacteriocin) and lactococcin G (Class IIb bacteriocin) (Mirkovic et al 2016).…”

Section: Introductionmentioning

confidence: 99%

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Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a

et al. 2018

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Antimicrobial compounds produced by lactic acid bacteria can be explored as natural food biopreservatives. In a previous report, the main antimicrobial compounds produced by the Brazilian meat isolate Lactobacillus sakei subsp. sakei 2a, i.e., bacteriocin sakacin P and two ribosomal peptides (P2 and P3) active against Listeria monocytogenes, were described. In this study, we report the spectrum of activity, molecular mass, structural identity and mechanism of action of additional six antilisterial peptides produced by Lb. sakei 2a, detected in a 24 h-culture in MRS broth submitted to acid treatment (pH 1.5) and proper fractionation and purification steps for obtention of free and cell-bound proteins. The six peptides presented similarity to different ribosomal proteins of Lb. sakei subsp sakei 23K and the molecular masses varied from 4.6 to 11.0 kDa. All peptides were capable to increase the efflux of ATP and decrease the membrane potential in Listeria monocytogenes. The activity of a pool of the obtained antilisterial compounds [enriched active fraction (EAF)] against Listeria monocytogenes in a food model (meat gravy) during refrigerated storage (4 °C) for 10 days was also tested and results indicated that the populations of L. monocytogenes in the food model containing the acid extract remained lower than those at time 0-day, evidencing that the acid extract of a culture of Lb. sakei 2a is a good technological alternative for the control of growth of L. monocytogenes in foods.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a

et al. 2018

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“…For instance, B. breve helps to decrease blood choles terol levels [9], B. infantis suppresses the growth of pathogenic microorganisms [10], and B. longum aug ments the immune response [11]. The industry of pro biotic drugs and functional nutrition has come to strongly rely on both the universal and the specific properties of bifidobacteria.…”

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confidence: 99%

New approaches for the isolation of bifidobacterial strains, their molecular characterization, and assessment of their probiotic potential

2015

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Six stably growing strains of bifidobacteria possessing probiotic properties were isolated from the feces of newborn children and animals. According to the results of molecular analysis, one strain was classi fied as Bifidobacterium bifidum, while five belonged to Bifidobacterium animalis. Initial identification of the strains was carried out using the primer pairs for the 16S rRNA gene (g Bifid F/R, Bif164/662) and for the xfp gene specific for bifidobacteria. Subsequent sequencing of complete genes encoding 16S rRNA synthesis in the isolates confirmed their species affiliation. The cultures exhibited high resistance to gastroenterological stress (5 ≤ RD ≤ 10) and may therefore be recommended as potential probiotics.

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“…Several studies have demonstrated that probiotics can reduce pathogenic bacteria due to direct competition-colonizing dynamics, through which microorganisms can partition spatial niche habitats in the intestinal mucosa (Balcázar et al, 2007b;Sugimura et al, 2011). Probiotics can also produce inhibitory molecules, such as bacteriocins, siderophores, enzymes, and hydrogen peroxide, or inhibit pathogenic bacteria by decreasing the intestinal pH through the release of organic acids (Ringø, 2008;Zhou X. et al, 2010;Ustyugova et al, 2012;Perez et al, 2014;Dahiya et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

The Effects of Nisin-Producing Lactococcus lactis Strain Used as Probiotic on Gilthead Sea Bream (Sparus aurata) Growth, Gut Microbiota, and Transcriptional Response

et al. 2021

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The present research tested the effects of dietary nisin-producing Lactococcus lactis on growth performance, feed utilization, intestinal morphology, transcriptional response, and microbiota in gilthead sea bream (Sparus aurata). A feeding trial was conducted with fish weighting 70–90 g. Fish were tagged with passive, integrated transponders and distributed in nine 500 L tanks with 40 fish each. Fish were fed for 12 weeks with either a control (diet A) or experimental diets (diets B and C) in triplicate (3 tanks/diet). Extruded pellets of diets B and C were supplemented with a low (2 × 109 CFU/kg) and a high (5 × 109 CFU/kg) dose of probiotic, respectively. No significant differences were found between groups for the feed conversion ratio or specific growth rates. However, the final body weight of fish fed diet C was significantly higher than the control group with intermediate values for fish fed diet B. Histological analysis conducted using a semi-quantitative scoring system showed that probiotic did not alter the morphology of the intestine and did not trigger inflammation. With regard to the transcriptomic response, a customized PCR array layout was designed to simultaneously profile a panel of 44 selected genes. Significant differences in the expression of key genes involved in innate and acquired immunity were detected between fish fed probiotic and control diets. To analyze the microbiota associated to the feeds and the gut autochthonous microbial communities, we used the Illumina MiSeq platform for sequencing the 16S rRNA gene and a metagenomics pipeline based on VSEARCH and RDP databases. The analysis of gut microbiota revealed a lack of colonization of the probiotic in the host’s intestinal mucosa. However, probiotic did modulate the fish gut microbiota, confirming that colonization is not always necessary to induce host modification. In fact, diets B and C were enriched with Actinomycetales, as compared to diet A, which instead showed a higher percentage of Pseudomonas, Sphyngomonas, and Lactobacillus genera. These results were confirmed by the clear separation of gut bacterial community of fish fed with the probiotic from the bacterial community of control fish group in the beta-diversity and PLS-DA (supervised partial least-squares discriminant analysis) analyses.

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Characteristics and identification of bacteriocins produced by Lactococcus lactis subsp. lactis 194-K

Cited by 10 publications

References 20 publications

Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a

Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a

New approaches for the isolation of bifidobacterial strains, their molecular characterization, and assessment of their probiotic potential

The Effects of Nisin-Producing Lactococcus lactis Strain Used as Probiotic on Gilthead Sea Bream (Sparus aurata) Growth, Gut Microbiota, and Transcriptional Response

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