Characterization of Garvicin ML, a Novel Circular Bacteriocin Produced by
            <i>Lactococcus garvieae</i>
            DCC43, Isolated from Mallard Ducks (
            <i>Anas platyrhynchos</i>
            )

Borrero, Juan; Brede, Dag Anders; Skaugen, Morten; Diep, Dzung B.; Herranz, Carmen; Nes, Ingolf F.; Cintas, Luis M.; Hernández, Pablo E.

doi:10.1128/aem.01173-10

Cited by 104 publications

(93 citation statements)

References 48 publications

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“…Amino acid sequences of representative bacteriocins from different classes: (a) nisin from class I [72]; (b) pediocin PA-1 from class IIa; (c) plantaricins EF and JK from class IIb [73]; (d) garvicin ML from class IIc [74]; and (e) enterocin Q from class IId [75]. The sequences of the peptides that form plantaricins EF and JK have been shown in the order of plantaricin E, plantaricin F, plantaricin J and plantaricin K. The red, blue and yellow amino acids represent acidic amino acids, basic amino acids and uncommon amino acids (Dhb, didehydroaminobutyric acid; Dha, didehydroalanine; Abu, 2-aminobutyric acid), respectively.…”

Section: Bacteriocinsmentioning

confidence: 99%

Modulation of the gut microbiota by prebiotic fibres and bacteriocins

Umu

Rudi

Diep

2017

Microbial Ecology in Health and Disease

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The gut microbiota is considered an organ that co-develops with the host throughout its life. The composition and metabolic activities of the gut microbiota are subject to a complex interplay between the host genetics and environmental factors, such as lifestyle, diet, stress and antimicrobials. It is evident that certain prebiotics, and antimicrobials produced by lactic acid bacteria (LAB), can shape the composition of the gut microbiota and its metabolic activities to promote host health and/or prevent diseases. In this review, we aim to give an overview of the impact of prebiotic fibres, and bacteriocins from LAB, on the gut microbiota and its activities, which affect the physiology and health of the host. These represent two different mechanisms in modulating the gut microbiota, the first involving exploitative competition by which the growth of beneficial bacteria is promoted and the latter involving interference competition by which the growth of pathogens and other unwanted bacteria is prevented. For interference competition in the gut, bacteriocins offer special advantages over traditional antibiotics, in that they can be designed to act towards specific unwanted bacteria and other pathogens, without any remarkable collateral effects on beneficial microbes sharing the same niche.

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Section: Bacteriocinsmentioning

confidence: 99%

Modulation of the gut microbiota by prebiotic fibres and bacteriocins

Umu

Rudi

Diep

2017

Microbial Ecology in Health and Disease

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“…Such screening strategies are still fundamental for detection and identification of potent bacteriocins of various subclasses, and recent examples of this include (i) a class IIa bacteriocin named avicin A that was identified from Enterococcus avium strains isolated from faecal samples of healthy human infants from both Ethiopia and Norway (Birri et al, 2010), (ii) a class IIb bacteriocin, enterocin X, isolated from an E. faecalis strain from sugar apples (Hu et al, 2010), (iii) a circular bacteriocin named garvicin ML produced by a Lactococcus garvieae strain isolated from mallard duck (Borrero et al, 2011b) and (iv) a glycosylated bacteriocin (glycocin F) from Lb. plantarum isolated from fermented corn (Kelly et al, 1996;Stepper et al, 2011).…”

Section: Bacteriocin Discoverymentioning

confidence: 99%

Target recognition, resistance, immunity and genome mining of class II bacteriocins from Gram-positive bacteria

et al. 2011

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Due to their very potent antimicrobial activity against diverse food-spoiling bacteria and pathogens and their favourable biochemical properties, peptide bacteriocins from Gram-positive bacteria have long been considered promising for applications in food preservation or medical treatment. To take advantage of bacteriocins in different applications, it is crucial to have detailed knowledge on the molecular mechanisms by which these peptides recognize and kill target cells, how producer cells protect themselves from their own bacteriocin (self-immunity) and how target cells may develop resistance. In this review we discuss some important recent progress in these areas for the non-lantibiotic (class II) bacteriocins. We also discuss some examples of how the current wealth of genome sequences provides an invaluable source in the search for novel class II bacteriocins.

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“…The remarkable stability and activity of these bacteriocins is attributed to their head to tail cyclisation which confers the bacteriocins with increased protease and heat resistance [19,20]. Garvicin ML is a recently discovered circular bacteriocin produced by L. garvieae DCC43 isolated from a Mallard duck which inhibits L. garvieae [21]. Leucocyclin Q, produced by a Japanese pickle isolate Leuconostoc mesenteroides TK41401, is particularly active against B. coagulans which, as noted above, is a major pickle food spoilage organism [22].…”

Section: The Particular Expansion In Numbers Of Circular Bacteriocinsmentioning

confidence: 98%

Antimicrobial antagonists against food pathogens: a bacteriocin perspective

O’Connor

Ross

Hill

et al. 2015

Current Opinion in Food Science

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Efforts are continuing to find novel bacteriocins with enhanced specificity and potency. Traditional plating techniques are still being used for bacteriocin screening studies, however, the availability of ever more bacterial genome sequences and the use of in silico gene mining tools have revealed novel bacteriocin gene clusters that would otherwise have been overlooked. Furthermore, synthetic biology and bioengineering-based approaches are allowing scientists to harness existing and novel bacteriocin gene clusters through expression in different hosts and by enhancing functionalities. The same principles apply to bacteriocin producing probiotic cultures and their application to control pathogens in the gut. We can expect that the recent developments on bacteriocins from Lactic Acid Bacteria (LAB) described here will contribute greatly to increased commercialisation of bacteriocins in food systems.

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Characterization of Garvicin ML, a Novel Circular Bacteriocin Produced by Lactococcus garvieae DCC43, Isolated from Mallard Ducks ( Anas platyrhynchos )

Cited by 104 publications

References 48 publications

Modulation of the gut microbiota by prebiotic fibres and bacteriocins

Modulation of the gut microbiota by prebiotic fibres and bacteriocins

Target recognition, resistance, immunity and genome mining of class II bacteriocins from Gram-positive bacteria

Antimicrobial antagonists against food pathogens: a bacteriocin perspective

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