Lantibiotics, Class I Bacteriocins from the Genus Bacillus

Lee, Hyung Jae; Kim, Hae Yeong

doi:10.4014/jmb.1010.10017

Cited by 91 publications

(48 citation statements)

References 61 publications

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“…Extensive reviews have been reported for lantibiotics [9,[33][34][35][36][37][38][39], therefore here we will limit our discussion to four class I bacteriocins, namely, nisin, microcins MccJ25,…”

Section: Class I Bacteriocinsmentioning

confidence: 99%

Peptide Bacteriocins - Structure Activity Relationships

Etayash¹,

Azmi²,

Dangeti³

et al. 2015

CTMC

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With the growing concerns in the scientific and health communities over increasing levels of antibiotic resistance, antimicrobial peptide bacteriocins have emerged as promising alternatives to conventional small molecule antibiotics. A substantial attention has recently focused on the utilization of bacteriocins in food preservation and health safety. Despite the fact that a large number of bacteriocins have been reported, only a few have been fully characterized and structurally elucidated. Since knowledge of the molecular structure is a key for understanding the mechanism of action and therapeutic effects of peptide, we centered our focus in this review on the structure-activity relationships of bacteriocins with a particular focus in seven bacteriocins, namely, nisin, microcin J25, microcin B17, microcin C, leucocin A, sakacin P, and pediocin PA-1. Significant structural changes responsible for the altered activity of the recent bacteriocin analogues are discussed here.

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Section: Class I Bacteriocinsmentioning

confidence: 99%

Peptide Bacteriocins - Structure Activity Relationships

Etayash¹,

Azmi²,

Dangeti³

et al. 2015

CTMC

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“…The use of crude fractional extracts of LAB has become an inhibitor against different meat spoilage bacteria such as Leuconostoc spp. (Yong et al, 2015;Lee and Kim, 2011) , pathogens such as Staphylococcus aureus (Yong et al, 2015) , EHEC (Smith et al, 2005b) , Salmonella sp. (Makras et al, 2006;Smith et al, 2005b) and L. monocytogenes (Djenane et al, 2005) .…”

Section: Lab Inhibition Potentialmentioning

confidence: 99%

“…(Lan) or methyllanthionine (MeLan)(McAuliffe et al, 2001;Lee and Kim, 2011) . The lantibiotics typically have no antibacterial effect against Gram-negative bacteria, while conversely in closely related Gram-positive are most effective(Lee and Kim, 2011;Wiedemann et al, 2001) . The lantibiotics are divided into two subclasses based on chemical structure and functionality.…”

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confidence: 99%

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Antibacterial Activity of Lactic Acid Bacteria to Improve Shelf Life of Raw Meat

et al. 2019

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Lactic Acid Bacteria (LAB) are generally recognized as safe. It has been used to increase the shelf-life of fermented products, and its antimicrobial action is based on the metabolites secretions, such as lactic acid, hydrogen peroxide, reuterin, bacteriocins and the likebacteriocins substances. It has been proven that LAB are able to inhibit deteriorating bacteria of raw meat, but improper handling of live cultures could lead to spoilage. So, the use of their bacteriocins, small antimicrobial peptides, could be an alternative. Besides reducing the number of spoilage bacteria, it seeks to inhibit pathogenic bacteria such as Salmonella, enterohemorrhagic Escherichia coli and Listeria. The food industry uses few bacteriocins and now bacterial resistance has been reported. For that reason, the search of novel bacteriocins produced by LAB is a priority. Moreover, the natural microbiota of meat could be a reservoir of LAB.

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“…4). Subtilin has bactericidal activity synthesized by the spa operon [30]; it is produced at high levels in starvation conditions. It is likely that subtilin is released to inhibit other bacterial growth, allowing Bacillus to then uptake greater nutrient supply.…”

Section: Classification Of Bacillus Beneficial Substances 1601mentioning

confidence: 99%

Classification of Bacillus Beneficial Substances Related to Plants, Humans and Animals

Mongkolthanaruk¹

2012

J. Microbiol. Biotechnol.

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Genus Bacillus is a spore-forming bacterium that has unique properties in cell differentiation, allowing the forming of spores in stress conditions and activated in the vegetative cell, with suitable environments occurring during the life cycle acting as a trigger. Their habitat is mainly in soil; thus, many species of Bacillus are associated with plants as well as rhizosphere bacteria and endophytic bacteria. Signal transduction is the principal mechanism of interactions, both within the cell community and with the external environment, which provides the subsequent functions or properties for the cell. The antimicrobial compounds of Bacillus sp. are potentially useful products, which have been used in agriculture for the inhibition of phytopathogens, for the stimulation of plant growth, and in the food industry as probiotics. There are two systems for the synthesis of these substances: nonribosomal synthesis of cyclic lipopeptides (NRPS) and polyketides (PKS). For each group, the structures, properties, and genes of the main products are described. The different compounds described and the way in which they co-exist exhibit the relationship of Bacillus substances to plants, humans, and animals.

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Lantibiotics, Class I Bacteriocins from the Genus Bacillus

Cited by 91 publications

References 61 publications

Peptide Bacteriocins - Structure Activity Relationships

Peptide Bacteriocins - Structure Activity Relationships

Antibacterial Activity of Lactic Acid Bacteria to Improve Shelf Life of Raw Meat

Classification of Bacillus Beneficial Substances Related to Plants, Humans and Animals

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