Class I and II Bacteriocins: Structure, Biosynthesis and Drug Delivery Systems for the Improvement of their Antimicrobial Activity

Dițu, Lia-Mara; Chifiriuc, Mariana Carmen; Pelinescu, Diana; Avram, Ionela; Pîrcălăbioru, Grațiela Grădișteanu; Mihăescu, Grigore

doi:10.2174/157016461102140917122421

Cited by 6 publications

(5 citation statements)

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“…Nisin, a member of this class, is the only bacteriocin regarded as safe for human consumption ( McAuliffe et al, 2001 ; Gharsallaoui et al, 2016 ). The second subclass includes bacteriocins with rigid, globular structures acting by inhibition of catalytic enzymes required for peptidoglycan synthesis in target cells ( Ditu et al, 2014 ). (2) Class II bacteriocins are heat-stable with molecular weights less than 10 kDa, and they are non-modified and distinguished by a hydrophilic N-terminal sequence ( Heng et al, 2007 ).…”

Section: Bacteriocin Classificationmentioning

confidence: 99%

A PGPR-Produced Bacteriocin for Sustainable Agriculture: A Review of Thuricin 17 Characteristics and Applications

Nazari

Smith

2020

Front. Plant Sci.

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A wide range of prokaryotes produce and excrete bacteriocins (proteins with antimicrobial activity) to reduce competition from closely related strains. Application of bacteriocins is of great importance in food industries, while little research has been focused on the agricultural potential of bacteriocins. A number of bacteriocin producing bacteria are members of the phytomicrobiome, and some strains are plant growth promoting rhizobacteria (PGPR). Thuricin 17 is a single small peptide with a molecular weight of 3.162 kDa, a subclass IId bacteriocin produced by Bacillus thuringiensis NEB17, isolated from soybean nodules. It is either cidal or static to a wide range of prokaryotes. In this way, it removes key competition from the niche space of the producer organism. B. thuringiensis NEB17 was isolated from soybean root nodules, and thus is a member of the phytomicrobiome. Interestingly, thuricin 17 is not active against a wide range of rhizobial strains involved in symbiotic nitrogen fixation with legumes or against other PGPR. In addition, it stimulates plant growth, particularly in the presence of abiotic stresses. The stresses it assists with include key ones associated with climate change (drought, high temperature, and soil salinity). Hence, in the presence of stress, it increases the size of the overall niche space, within plant roots, for B. thuringiensis NEB17. Through its anti-microbial activity, it could also enhance plant growth via control of specific plant pathogens. None of the isolated bacteriocins have been examined as broadly as thuricin 17 on plant growth promotion. Thus, this review focuses on the effect of thuricin 17 as a microbe to plant signal that assists crop plants in managing stress and making agricultural systems more climate change resilient.

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Section: Bacteriocin Classificationmentioning

confidence: 99%

A PGPR-Produced Bacteriocin for Sustainable Agriculture: A Review of Thuricin 17 Characteristics and Applications

Nazari

Smith

2020

Front. Plant Sci.

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“…Class I bacteriocins (also known as lantibiotics) are extensively posttranslationally modified and heat stable. They typically contain less than 28 amino acids (<5 kDa) and are linear or globular peptides containing the modified amino acids lanthionine and β -methyl lanthionine and dehydrated amino acids [ 7 , 8 ]. Class II bacteriocins are not modified and typically contain 30-60 amino acids (<10 kDa).…”

Section: Introductionmentioning

confidence: 99%

Characterisation of Bacteriocins Produced by Lactobacillus spp. Isolated from the Traditional Pakistani Yoghurt and Their Antimicrobial Activity against Common Foodborne Pathogens

Hassan

Nayab

Rehman

et al. 2020

BioMed Research International

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Lactic acid bacteria (LAB) are widely known for their probiotic activities for centuries. These bacteria synthesise some secretory proteinaceous toxins, bacteriocins, which help destroy similar or interrelated bacterial strains. This study was aimed at characterising bacteriocins extracted from Lactobacillus spp. found in yoghurt and assessing their bactericidal effect on foodborne bacteria. Twelve isolated Lactobacillus spp. were examined to produce bacteriocins by the organic solvent extraction method. Bacteriocins produced by two of these strains, Lactobacillus helveticus (BLh) and Lactobacillus plantarum (BLp), showed the most significant antimicrobial activity, especially against Staphylococcus aureus and Acinetobacter baumannii. Analysis of SDS-PAGE showed that L. plantarum and L. helveticus bacteriocins have a molecular weight of ~10 kDa and ~15 kDa, respectively. L. plantarum (BLp) bacteriocin was heat stable while L. helveticus (BLh) bacteriocin was heat labile. Both bacteriocins have shown activity at acidic pH. Exposure to a UV light enhances the activity of the BLh; however, it had negligible effects on the BLp. Different proteolytic enzymes confirmed the proteinaceous nature of both the bacteriocins. From this study, it was concluded that bacteriocin extracts from L. helveticus (BLh) can be considered a preferable candidate against foodborne pathogens as compared to L. plantarum (BLp). These partially purified bacteriocins should be further processed to attain purified product that could be useful for food spoilage and preservation purposes.

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“…Most bacteriocin operons include genes involved in the post-transcriptional modification and/or secretion of these peptides [ 12 ]. Based on that, the present study examined the thermophilin 13 operon (U93029.1) described by Marciset et al (1997) [ 9 ], which appears lacking in bacteriocin-regulating genes involved in bacteriocin synthesis.…”

Section: Discussionmentioning

confidence: 99%

“…The accessory protein may also be involved in rendering immunity to the bacteriocin-producing cell [ 11 ]. The cleavage site that characterises peptides ThmA and ThmB is preceded by a double-glycine motif found in pre-peptides of class IIb bacteriocins [ 12 , 13 ]. However, thermophilin 13 has been described as an atypical bacteriocin in the sense that the activity of the antibacterial peptide ThmA is enhanced by the peptide ThmB, encoded by genes thmA and thmB , respectively, on a 960-bp operon (U93029.1) [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Thermophilin 13: In Silico Analysis Provides New Insight in Genes Involved in Bacteriocin Production

et al. 2023

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Bacteriocins are a large family of ribosomally synthesised proteinaceous toxins that are produced by bacteria and archaea and have antimicrobial activity against closely related species to the producer strain. Antimicrobial proteinaceous compounds are associated with a wide range of applications, including as a pathogen inhibitor in food and medical use. Among the several lactic acid bacteria (LAB) commonly used in fresh and fermented food preservation, Streptococcus thermophilus is well known for its importance as a starter culture for yoghurt and cheese. Previous studies described the bacteriocin thermophilin 13 exclusively in S. thermophilus SFi13 and the genes encoding its production as an operon consisting of two genes (thmA and thmB). However, the majority of bacteriocins possess a complex production system, which involves several genes encoding dedicated proteins with relatively specific functions. Up to now, far too little attention has been paid to the genes involved in the synthesis, regulation and expression of thermophilin 13. The aim of the present study, using in silico gene mining, was to investigate the presence of a regulation system involved in thermophilin 13 production. Results revealed the dedicated putative bacteriocin gene cluster (PBGC), which shows high similarity with the class IIb bacteriocins genes. This newly revealed PBGC, which was also found within various strains of Streptococcus thermophilus, provides a new perspective and insights into understanding the mechanisms implicated in the production of thermophilin 13.

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Class I and II Bacteriocins: Structure, Biosynthesis and Drug Delivery Systems for the Improvement of their Antimicrobial Activity

Cited by 6 publications

References 0 publications

A PGPR-Produced Bacteriocin for Sustainable Agriculture: A Review of Thuricin 17 Characteristics and Applications

A PGPR-Produced Bacteriocin for Sustainable Agriculture: A Review of Thuricin 17 Characteristics and Applications

Characterisation of Bacteriocins Produced by Lactobacillus spp. Isolated from the Traditional Pakistani Yoghurt and Their Antimicrobial Activity against Common Foodborne Pathogens

Thermophilin 13: In Silico Analysis Provides New Insight in Genes Involved in Bacteriocin Production

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