Classification, application, multifarious activities and production improvement of lipopeptides produced by
            <i>Bacillus</i>

Wang, Zhimin; Liu, Chao; Shi, Yingying; Huang, Mingming; Song, Zunyang; Simal-Gándara, Jesús; Li, Ningyang; Shi, Jingying

doi:10.1080/10408398.2023.2185588

Cited by 7 publications

(5 citation statements)

References 160 publications

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“…Fengycin is produced by Bacillus subtilis. It has a strong antagonistic effect on filamentous fungi but the activity against bacteria and yeast is weak [89]. Fengycin can be used for the food preservation of fruits (cherries, apples, and peaches) and aquatic products [90].…”

Section: Lipopeptidesmentioning

confidence: 99%

The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation

Sionek,

Szydłowska,

Kołożyn-Krajewska

2024

Applied Sciences

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The increase in the nutritional awareness of consumers has meant that products with high nutritional value, sensory attractiveness, and safety are currently being sought on the market. One of the aspects in which the innovativeness of a food product can be considered is the preservation method. Fermentation is considered one of the oldest methods. In practice, biopreservation is primarily a method of using non-pathogenic microorganisms and/or their metabolites to increase microbiological safety and extend food shelf life. Advances in microbiology and genetic engineering, taking into account various sources of microbiota isolation, have rediscovered the fermentation process and allowed us to obtain innovative functional products. Recently, bacteriocins have gained importance. For many years, they have been applied as biopreservatives in food manufacturing, alone or in combination with other preservatives. The most promising perspective of food preservation seems to be the development of combined systems including natural preservatives (i.e., bacteriocin and lipopeptides), emerging non-thermal technologies, and other methods such as encapsulation nanotechnology and active packaging. In this paper, a narrative review is presented to analyze the most recently published literature regarding the role of microorganisms and microbial produced antibacterial compounds in food biopreservation. New biopreservation technologies as an alternative to artificial preservatives were also discussed.

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Section: Lipopeptidesmentioning

confidence: 99%

The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation

Sionek,

Szydłowska,

Kołożyn-Krajewska

2024

Applied Sciences

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“…As a case in point, there is a structural basis to the ability of a peptide and of peptide mimetics to exhibit F I G U R E 1 Current microbial lipopeptide classification (Wang et al, 2023;Zhao et al, 2017). antimicrobial properties.…”

Section: Structure-activity Relationships and Congeners Or Homology I...mentioning

confidence: 99%

Production, characterization, and potential applications of lipopeptides in food systems: A comprehensive review

Dini,

Oz,

Bekhit

et al. 2024

Comp Rev Food Sci Food Safe

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Lipopeptides are a class of lipid–peptide‐conjugated compounds with differing structural features. This structural diversity is responsible for their diverse range of biological properties, including antimicrobial, antioxidant, and anti‐inflammatory activities. Lipopeptides have been attracting the attention of food scientists due to their potential as food additives and preservatives. This review provides a comprehensive overview of lipopeptides, their production, structural characteristics, and functional properties. First, the classes, chemical features, structure–activity relationships, and sources of lipopeptides are summarized. Then, the gene expression and biosynthesis of lipopeptides in microbial cell factories and strategies to optimize lipopeptide production are discussed. In addition, the main methods of purification and characterization of lipopeptides have been described. Finally, some biological activities of the lipopeptides, especially those relevant to food systems along with their mechanism of action, are critically examined.

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“…Therefore, they have the potential to replace chemical fungicides to avoid their harmful effects . Previous reports have shown that the antifungal activity of Bacillus strains is mainly attributed to the secretion of bioactive lipopeptides, which have attracted great interest in the agricultural community due to their unique properties, including nontoxicity, stability, and broad-spectrum antimicrobial activities …”

Section: Introductionmentioning

confidence: 99%

“…2 Previous reports have shown that the antifungal activity of Bacillus strains is mainly attributed to the secretion of bioactive lipopeptides, which have attracted great interest in the agricultural community due to their unique properties, including nontoxicity, stability, and broad-spectrum antimicrobial activities. 3 Lipopeptides are synthesized by nonribosomal peptide synthetase pathways in Bacillus species and are classified into three main families of iturins, fengycins, and surfactins based on their structural features and sequence variations. 4 Iturin and surfactin share a β-amino or hydroxy fatty acid linked to a cyclic heptapeptide, whereas fengycin contains a ring structure of ten amino acids (eight of which form a lactone ring) and a β-hydroxy fatty acid.…”

Section: Introductionmentioning

confidence: 99%

Lipopeptide C₁₇ Fengycin B Exhibits a Novel Antifungal Mechanism by Triggering Metacaspase-Dependent Apoptosis in Fusarium oxysporum

Deng,

Chen,

Chen

et al. 2024

J. Agric. Food Chem.

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Fusarium wilt is a worldwide soil-borne fungal disease caused by Fusarium oxysporum that causes serious damage to agricultural products. Therefore, preventing and treating fusarium wilt is of great significance. In this study, we purified ten single lipopeptide fengycin components from Bacillus subtilis FAJT-4 and found that C 17 fengycin B inhibited the growth of F. oxysporum FJAT-31362. We observed early apoptosis hallmarks, including reactive oxygen species accumulation, mitochondrial dysfunction, and phosphatidylserine externalization in C 17 fengycin B-treated F. oxysporum cells. Further data showed that C 17 fengycin B induces cell apoptosis in a metacaspase-dependent manner. Importantly, we found that the expression of autophagy-related genes in the TOR signaling pathway was significantly upregulated; simultaneously, the accumulation of acidic autophagy vacuoles in F. oxysporum cell indicated that the autophagy pathway was activated during apoptosis induced by C 17 fengycin B. Therefore, this study provides new insights into the antifungal mechanism of fengycin.

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Classification, application, multifarious activities and production improvement of lipopeptides produced by Bacillus

Cited by 7 publications

References 160 publications

The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation

The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation

Production, characterization, and potential applications of lipopeptides in food systems: A comprehensive review

Lipopeptide C₁₇ Fengycin B Exhibits a Novel Antifungal Mechanism by Triggering Metacaspase-Dependent Apoptosis in Fusarium oxysporum

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Classification, application, multifarious activities and production improvement of lipopeptides produced by Bacillus

Cited by 7 publications

References 160 publications

The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation

The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation

Production, characterization, and potential applications of lipopeptides in food systems: A comprehensive review

Lipopeptide C17 Fengycin B Exhibits a Novel Antifungal Mechanism by Triggering Metacaspase-Dependent Apoptosis in Fusarium oxysporum

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Lipopeptide C₁₇ Fengycin B Exhibits a Novel Antifungal Mechanism by Triggering Metacaspase-Dependent Apoptosis in Fusarium oxysporum