Effect of pH on the activity of bovicin HC5, a bacteriocin from<i>Streptococcus bovis</i>HC5

Houlihan, Adam J.; Mantovani, Hilário Cuquetto; Russell, James B.

doi:10.1016/s0378-1097(03)00922-4

Cited by 24 publications

(22 citation statements)

References 28 publications

(45 reference statements)

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“…These results suggest that, in acidic conditions, bovicin HC5 changes its interaction with lipid II, which may help explain the greater in vivo activity of bovicin HC5 against several bacterial strains in such conditions (19). This is also an important feature to be considered in view of the practical applications for bovicin HC5, especially for the preservation of acidic food products (e.g., tropical fruit juices).…”

Section: Discussionmentioning

confidence: 82%

Interaction with Lipid II Induces Conformational Changes in Bovicin HC5 Structure

Paiva

Irving

Breukink

et al. 2012

Antimicrob Agents Chemother

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ABSTRACTBovicin HC5 is a lantibiotic produced byStreptococcus bovisHC5 that targets the cell wall precursor lipid II. An understanding of the modes of action against target bacteria can help broadening the clinical applicability of lantibiotics in human and veterinary medicine. In this study, the interaction of bovicin HC5 with lipid II was examined using tryptophan fluorescence and circular dichroism spectroscopy with model membrane systems that do or do not allow pore formation by bovicin HC5. In the presence of lipid II, a blue-shift of 12 nm could be observed for the fluorescence emission maximum of the tryptophan residue for all of the membrane systems tested. This change in fluorescence emission was paralleled by a decrease in accessibility toward acrylamide and phospholipids carrying a spin-label at the acyl chain; the tryptophan residue of bovicin HC5 was located near the twelfth position of the membrane phospholipid acyl chains. Moreover, the binding of lipid II by bovicin HC5 induced remarkable conformational changes in the bovicin HC5 structure. The interaction of bovicin HC5 with lipid II was highly stable even at pH 2.0. These results indicate that bovicin HC5 interacts directly with lipid II and that the topology of this interaction changes under different conditions, which is relevant for the biological activity of the peptide. To our knowledge, bovicin HC5 is the only bacteriocin described thus far that is able to interact with its target in extreme pH values, and this fact might be related to its unique structure and stability.

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Section: Discussionmentioning

confidence: 82%

Interaction with Lipid II Induces Conformational Changes in Bovicin HC5 Structure

Paiva

Irving

Breukink

et al. 2012

Antimicrob Agents Chemother

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“…This may stem from both of the following reasons: Firstly, in a highly acidic matrix, the effect of the low pH itself on Alicyclobacillus lethality may mask the effect of the bacteriocin, and hence, the effect of the latter becomes less evident. Secondly, there is a direct effect of pH on bacteriocin activity, which is higher at lower pH values (Davies et al, 1998;Houlihan et al, 2004). With this, the lower the pH of the matrix, the more active the bacteriocin becomes, and the more strongly Alicyclobacillus is inhibited, causing, at that lower pH, a greater increase in heat sensitivity in comparison to that when no bacteriocin was added.…”

Section: Resultsmentioning

confidence: 99%

Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach

et al. 2015

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In this work, all publicly-accessible published findings on Alicyclobacillus acidoterrestris heat resistance in fruit beverages as affected by temperature and pH were compiled. Then, study characteristics (protocols, fruit and variety, °Brix, pH, temperature, heating medium, culture medium, inactivation method, strains, etc.) were extracted from the primary studies, and some of them incorporated to a meta-analysis mixed-effects linear model based on the basic Bigelow equation describing the heat resistance parameters of this bacterium. The model estimated mean D* values (time needed for one log reduction at a temperature of 95 °C and a pH of 3.5) of Alicyclobacillus in beverages of different fruits, two different concentration types, with and without bacteriocins, and with and without clarification. The zT (temperature change needed to cause one log reduction in D-values) estimated by the meta-analysis model were compared to those ('observed' zT values) reported in the primary studies, and in all cases they were within the confidence intervals of the model. The model was capable of predicting the heat resistance parameters of Alicyclobacillus in fruit beverages beyond the types available in the meta-analytical data. It is expected that the compilation of the thermal resistance of Alicyclobacillus in fruit beverages, carried out in this study, will be of utility to food quality managers in the determination or validation of the lethality of their current heat treatment processes.

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“…The activity of the chelating agent is also influenced by pH: at low pH, a large proportion of the carboxylate group is in its nonionized form, which is not a particularly effective electron donor and the EDTA-metal complex is less stable. Therefore, the combination of EDTA with bacteriocins is more effective at near-neutral pH, although several peptides, such as nisin and bovicin HC5, are more efficient to low pH value (Ananou et al 2005;Boziaris and Adams 1999;Houlihan et al 2004;Lappe et al 2009;Norhana et al 2012;Prudêncio et al 2015).…”

Section: Bacteriocins Combined With Food Preservativesmentioning

confidence: 99%

“…This is primarily due to the high resistance of Gram-negative bacteria to treatments with pulsed electric fields, particularly at acidic pH, a condition under which bacteriocins demonstrate greater efficiency (Boziaris and Adams 1999;Houlihan et al 2004;Viedma et al 2008). …”

Section: Bacteriocins Combined With a Pulsed Electric Fieldmentioning

confidence: 99%

Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology

2015

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Bacteriocins are ribosomally synthesized peptides that have bacteriostatic or bactericidal effects on other bacteria. The use of bacteriocins has emerged as an important strategy to increase food security and to minimize the incidence of foodborne diseases, due to its minimal impact on the nutritional and sensory properties of food products. Gramnegative bacteria are naturally resistant to the action of bacteriocins produced by Gram-positive bacteria, which are widely explored in foods. However, these microorganisms can be sensitized by mild treatments, such as the use of chelating agents, by treatment with plant essential oils or by physical treatments such as heating, freezing or high pressure processing. This sensitization is important in food microbiology, because most pathogens that cause foodborne diseases are Gram-negative bacteria. However, the effectiveness of these treatments is influenced by several factors, such as pH, temperature, the composition of the food and target microbiota. In this review, we comment on the main methods used for the sensitization of Gram-negative bacteria, especially Salmonella, to improve the action of bacteriocins produced by Gram-positive bacteria.

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Effect of pH on the activity of bovicin HC5, a bacteriocin fromStreptococcus bovisHC5

Cited by 24 publications

References 28 publications

Interaction with Lipid II Induces Conformational Changes in Bovicin HC5 Structure

Interaction with Lipid II Induces Conformational Changes in Bovicin HC5 Structure

Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach

Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology

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