Characterization of bacterial antimicrobial peptides active against Campylobacter jejuni

Abstract

Abstract:Campylobacter jejuni is one of the major causes of food poisoning, often resulting from the consumption of improperly cooked poultry products. The emergence of C. jejuni strains resistant to conventional antibiotics necessitates the evaluation of other possible treatments or preventative measures to minimize the impact and prevalence of infections. Antimicrobial peptides produced by bacteria have begun to emerge as a potential means of decreasing the levels of C. jejuni in poultry, thereby limiting Campylobacter contamination in associated food products. A number of bacteriocins produced by Gram-positive bacteria have unexpectedly been described as having antimicrobial activity against the Gram-negative C. jejuni. Additionally, some nonribosomal lipopeptides produced by Bacillus and Paenibacillus spp. show efficacy against this pathogen. This review will describe the bacterial antimicrobial peptides reported to be active against C. jejuni, with an emphasis on the characterization of their primary structures. However, for many of these peptides, little is known about their amino acid sequences and structures. Furthermore, there are unusual inconsistencies associated with the reported amino acid sequences for several of the more well-studied bacteriocins. Clarifying the chemical nature of these promising antimicrobial peptides is necessary before their potential utility for livestock protection from C. jejuni can be fully explored. Once these peptides are better characterized, they may prove to be strong candidates for minimizing the impact of Campylobacter on human health.Key words: Campylobacter, bacteriocin, antimicrobial, lipopeptide, tridecaptin. Résumé :Campylobacter jejuni est l'un des agents les plus importants à l'origine de l'empoisonnement alimentaire, souvent dû à la consommation de produits de volaille cuits de manière inadéquate. L'émergence de souches de C. jejuni résistantes aux antibiotiques habituels exige d'évaluer les autres possibilités de traitements ou mesures préventives afin de réduire la préva-lence et les conséquences des infections. La possibilité d'utiliser les peptides antimicrobiens d'origine bactérienne pour diminuer les taux de C. jejuni dans la volaille et limiter ainsi la contamination des produits alimentaires dérivés par le Campylobacter est apparue récemment. De façon inattendue, un certain nombre de bactériocines produites par des bactéries à Gram positif ont été décrites comme ayant une activité antimicrobienne contre la bactérie à Gram négatif C. jejuni. De plus, certains lipopeptides d'origine non ribosomique produits par des espèces de Bacillus et Paenibacillus montrent une efficacité contre cet agent pathogène. Cet exposé de synthèse décrira les peptides antimicrobiens d'origine bactérienne dont l'activité contre C. jejuni est connue, et mettra l'accent sur la caractérisation de leur structure primaire. Cependant, on sait peu de choses de la séquence d'acides aminés et de la structure de plusieurs de ces peptides. En outre, les séquences d'acides aminés de plusi...

Recent Advances in Screening of Anti-Campylobacter Activity in Probiotics for Use in Poultry

“…salivarius NRRL B-50053, reduced by more than 4 log the number of bacteria per gram of cecal content (Svetoch et al, 2011 ). Majority of the bacterial antimicrobial peptides active against C. jejuni were isolated from Bacillus and Paenibacillus spp., and from the lactic acid bacteria (Lohans et al, 2015 ). Svetoch and Stern ( 2010 ) have reviewed bacteriocin applications to reduce the cecal Campylobacter counts in broiler chickens of colonized flocks.…”

Studies on tridecaptin B1, a lipopeptide with activity against multidrug resistant Gram-negative bacteria

“…[10][11][12][13] These peptides are composed of a combination of L-and D-amino acids and display good stability to human plasma. 16,17 The active compounds were determined by our group to be tridecaptin A 1 (Fig. 15 Our group recently isolated tridecaptins, non-ribosomal peptide synthetase (NRPS) products while searching for anti-Campylobacter bacteriocins (ribosomally synthesised peptides) reported to be produced by Paenibacillus terrae NRRL B-30644 and Paenibacillus polymyxa NRRL B-30509.…”

Evaluation of bacteriocinogenic activity, safety traits and biotechnological potential of fecal lactic acid bacteria (LAB), isolated from Griffon Vultures (Gyps fulvus subsp. fulvus)

“…Several nonribosomal lipopeptides produced by Bacillus and Paenibacillus spp. have shown antagonistic activity against C. jejuni [ 29 ]. Thus, these bacteria would be further evaluated for antimicrobial activity against C. jejuni when identified from animal and food reservoirs [ 30 ].…”