Peptide Bacteriocins - Structure Activity Relationships

Etayash, Hashem; Azmi, Sarfuddin; Dangeti, Ramana Venkata; Kaur, Kamaljit

doi:10.2174/1568026615666150812121103

Cited by 26 publications

(25 citation statements)

References 164 publications

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“…On the other hand, we identified three hypothetical unmodified bacteriocins in the genomes of the pediococci isolates B4 and I32 and L. plantarum P5—a class IIc bacteriocin, an S‐type pyocin, and a plantaricin. The class IIc bacteriocin shows a high similarity with sakacins by Lactobacillus sp., while plantaricins have been described extensively in many L. plantarum strains . Although pyocins are more frequently synthesized by Gram negative bacteria, some examples have also been reported in Gram positive bacteria .…”

Section: Discussionmentioning

confidence: 99%

Gut commensal bacteria show beneficial properties as wildlife probiotics

Stedman

Vliet

Chambers

et al. 2020

Annals of the New York Academy of Sciences

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Probiotics are noninvasive, environmentally friendly alternatives for reducing infectious diseases in wildlife species.Our aim in the present study was to evaluate the potential of gut commensals such as lactic acid bacteria (LAB) as wildlife probiotics. The LAB selected for our analyses were isolated from European badgers (Meles meles), a wildlife reservoir of bovine tuberculosis, and comprised four different genera: Enterococcus, Weissella, Pediococcus, and Lactobacillus. The enterococci displayed a phenotype and genotype that included the production of antibacterial peptides and stimulation of antiviral responses, as well as the presence of virulence and antibiotic resistance genes; Weissella showed antimycobacterial activity owing to their ability to produce lactate and ethanol; and lactobacilli and pediococci modulated proinflammatory phagocytic responses that associate with protection against pathogens, responses that coincide with the presence of immunomodulatory markers in their genomes. Although both lactobacilli and pediococci showed resistance to antibiotics, this was naturally acquired, and almost all isolates demonstrated a phylogenetic relationship with isolates from food and healthy animals. Our results show that LAB display probiotic benefits that depend on the genus, and that lactobacilli and pediococci are probably the most obvious candidates as probiotics against infectious diseases in wildlife because of their food-grade status and ability to modulate protective innate immune responses. . P. acidilactici E24, P. lolii F7, P. acidilactici I32, P. acidilactici M17, Weissella cibaria A23, W. paramesenteroides A37, and W. paramesenteroides N43. All displayed extracellular activity against Mycobacterium smegmatis at a low pH and reduced the viability and survival rate of M. bovis BCG when competing together in the same broth for 48 hours. 17 In the present study, further species analysis was carried out using the published Genbank genomes from E. faecalis, L. plantarum, L. reuterii, pediococci, and weissella with feature frequency profiling (FFP). 23 This technique allows both cross-species and cross-genus comparisons between genome sequences to confirm bacterial identification. The isolates previously identified as

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Section: Discussionmentioning

confidence: 99%

Gut commensal bacteria show beneficial properties as wildlife probiotics

Stedman

Vliet

Chambers

et al. 2020

Annals of the New York Academy of Sciences

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“…Particularly, bacteriocins are proteinaceous compounds with antimicrobial activity produced by lactic acid bacteria [18]. Ribosomally-synthesized peptides with antimicrobial activity, such as nisin, have shown their ability to inhibit the growth of Gram-positive and spore-forming bacteria associated with food [1].…”

Section: Antimicrobial Agentsmentioning

confidence: 99%

“…Essential oils derived from plants [14,15], organic acids [16], nisin or natamycin from microbial sources [17], enzymes obtained from animal sources [18], like lysozyme and lactoferrin, and polymers, such as chitosan [19], have been also proposed as active agents against microorganisms in food. Bioactive edible coatings can be applied to food surfaces by dipping or spraying, and they have been tested in meat, fish, dairy products or minimally-processed fruit and vegetables.…”

Section: Introductionmentioning

confidence: 99%

“…An overview of the state of the art of antimicrobial coatings and their use in different food products is presented in the following sections. Essential oils derived from plants [14,15], organic acids [16], nisin or natamycin from microbial sources [17], enzymes obtained from animal sources [18], like lysozyme and lactoferrin, and polymers, such as chitosan [19], have been also proposed as active agents against microorganisms in food.…”

Section: Introductionmentioning

confidence: 99%

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State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

et al. 2017

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Abstract:The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to increase their shelf-life by reducing bacterial and fungal growth. This review underlines the most recent trends in the use of new edible coatings enriched with antimicrobial agents to reduce the growth of different microorganisms, such as Gram-negative and Gram-positive bacteria, molds and yeasts. The application of edible biopolymers directly extracted from biomass (proteins, lipids and polysaccharides) or their combinations, by themselves or enriched with natural extracts, essential oils, bacteriocins, metals or enzyme systems, such as lactoperoxidase, have shown interesting properties to reduce the contamination and decomposition of perishable food products, mainly fish, meat, fruits and vegetables. These formulations can be also applied to food products to control gas exchange, moisture permeation and oxidation processes.

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“…7,8 In this frame, sakacin-A has potential use as a bio-preservative in the food area. 1,5,9,10 In particular, sakacin-A, due to its specific antimicrobial activity, may represent a good candidate to develop active packaging solutions for food potentially contaminated with Listeria such as ready-to-eat fish, meat products and fresh cheese. 5,11 C Mapelli et al A variety of antimicrobial packaging systems have been studied: films have been produced incorporating the antimicrobial agent into the polymer, while others have used biopolymers as effective carriers of antimicrobial agent.…”

Section: Introductionmentioning

confidence: 99%

Cellulose nanofiber (CNF)–sakacin‐A active material: production, characterization and application in storage trials of smoked salmon

et al. 2019

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BACKGROUND Sakacin‐A due to its specific antimicrobial activity may represent a good candidate to develop active packaging solutions for food items supporting Listeria growth. In the present study a protein extract containing the bacteriocin sakacin‐A, produced by Lactobacillus sakei Lb 706 in a low‐cost culture medium containing deproteinized cheese whey, was adsorbed onto cellulose nanofibers (CNFs) to obtain an active material to be used as a mat (or a separator) in direct contact with foods. RESULTS The applied fermentation conditions allowed 4.51 g L −1 of freeze‐dried protein extract to be obtained, characterized by an antimicrobial activity of near 16 700 AU g −1 , that was used for the preparation of the active material by casting. The active material was then characterized by infrared spectra and thermogravimetric analyses. Antimicrobial trials were carried out in vitro using Listeria innocua as indicator strain; results were also confirmed in vivo, employing smoked salmon fillets intentionally inoculated with Listeria innocua : its final population was reduced to about 2.5—3 Log cycles after 28 days of storage at 6 °C in presence of sakacin‐A, compared with negative control mats produced without the bacteriocin extract. CONCLUSION This study demonstrates the possibility of producing an antimicrobial active material containing sakacin‐A absorbed onto CNFs to decrease Listeria population in smoked salmon, a ready‐to eat‐food product. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Peptide Bacteriocins - Structure Activity Relationships

Cited by 26 publications

References 164 publications

Gut commensal bacteria show beneficial properties as wildlife probiotics

Gut commensal bacteria show beneficial properties as wildlife probiotics

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

Cellulose nanofiber (CNF)–sakacin‐A active material: production, characterization and application in storage trials of smoked salmon

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