Purification, amino acid sequence, and characterization of bacteriocin GA15, a novel class IIa bacteriocin secreted by Lactiplantibacillus plantarum GCNRC_GA15

Daba, Ghoson M.; Mostafa, Faten A.; Saleh, Shireen A.A.; Elkhateeb, Waill A; Awad, Ghada E. A.; Nomiyama, Taisei; Zendo, Takeshi; El-Dien, Asmaa Negm

doi:10.1016/j.ijbiomac.2022.06.003

Cited by 13 publications

(4 citation statements)

References 59 publications

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“…The antimicrobial activity of the mesentericin W3 was inactivated when bacteriocin exposure was above neutral pH (Dündar et al ., 2016). The bacteriocin produced by plantarum GCNRC_GA15 exhibited a decrease in activity after adjusting pH 8 to 9.5 and was completely lost from pH 10 (Daba et al ., 2022). The stability of its antimicrobial activity over a broad pH range could be important with regard to its application in the preservation of both acidic and non‐acidic food products (Banerjee et al ., 2013; Woo et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

Isolation and characterisation of the bacteriocin‐producingLeuconostoc citreumHW02from malts

Ahn

Lee

et al. 2022

Int J of Food Sci Tech

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Herein, a lactic acid bacterium which produces bacteriocin was isolated from malted barley. The isolated strain was identified by 16 S rRNA analysis and designated Leuconostoc citreum HW02. Bacteriocin HW02 was shown to have growth inhibition against health-threatening Gram-positive microorganisms such as Staphylococcus aureus, Listeria monocytogenes, and Latilactobacillus curvatus. Bacteriocin HW02 was reported to be incapable of inhibiting the growth of health-threatening microorganisms after treatment with proteolytic enzymes; thus, it was indicated that bacteriocin is proteinaceous in nature. Bacteriocin HW02 showed stability against a broad range of temperatures (60-121 °C), pH (2-10), various detergents, or organic solvents. Its antimicrobial activity against the indicator strain, Lactiplantibacillus plantarum NCDO 955, was maximised (320 AU mL À1 ) midway through the stationary phase at 12 h. The crude bacteriocin HW02 molecular weight was estimated to be about 7.7 kDa. After the treatment of the indicator strain with bacteriocin, the maintenance of the optical density of the culture, the morphological analysis of cell-structure abnormalities, and cell shrinkage implied that bacteriocin showed bactericidal activity.

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Section: Resultsmentioning

confidence: 99%

Isolation and characterisation of the bacteriocin‐producingLeuconostoc citreumHW02from malts

Ahn

Lee

et al. 2022

Int J of Food Sci Tech

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“…The proteinase K enzyme (Promega Corporation, Madison, WI, USA) was used to determine whether the inhibitory compounds produced by the Antarctic bacteria were proteinaceous [ 27 ]. The enzyme was prepared at a concentration of 25 mg/mL, according to the manufacturer’s instructions.…”

Section: Methodsmentioning

confidence: 99%

Characterization of Antibiotic-Resistance Antarctic Pseudomonas That Produce Bacteriocin-like Compounds

Calisto,

Navarro,

Iribarren

et al. 2024

Microorganisms

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In this study, bacterial isolates C1-4-7, D2-4-6, and M1-4-11 from Antarctic soil were phenotypically and genotypically characterized, and their antibacterial spectrum and that of cell-free culture supernatant were investigated. Finally, the effect of temperature and culture medium on the production of antimicrobial compounds was investigated. The three bacteria were identified as different strains of the genus Pseudomonas. The three bacteria were multi-drug resistant to antibiotics. They exhibited different patterns of growth inhibition of pathogenic bacteria. M1-4-11 was remarkable for inhibiting the entire set of pathogenic bacteria tested. All three bacteria demonstrated optimal production of antimicrobial compounds at 15 °C and 18 °C. Among the culture media studied, Nutrient broth would be the most suitable to promote the production of antimicrobial compounds. The thermostability exhibited by the antimicrobial molecules secreted, their size of less than 10 kDa, and their protein nature would indicate that these molecules are bacteriocin-like compounds.

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“…A novel bacteriocin CAMT6 produced by Enterococcus durans YQ-6 isolated significantly removed biofilms produced by L. monocytogenes ATCC 19111 and inhibited L. monocytogenes by disrupting the permeability of the cell membrane ( p < 0.05) [ 41 ]. In addition to their antimicrobial effects, certain bacteriocins show other biological activities, such as anti-inflammation, anti-oxidation, regulating intestinal flora, and improving colitis [ 56 , 57 , 58 ]. Studies have shown that most bacteriocins possess good acid and alkali resistance, high thermal stability and efficiency, nontoxicity, no residue, and no induced drug resistance [ 59 , 60 ].…”

Section: Concept Classification and Mode Of Action Of Bacteriocinsmentioning

confidence: 99%

Potential Impact of Combined Inhibition by Bacteriocins and Chemical Substances of Foodborne Pathogenic and Spoilage Bacteria: A Review

Yu,

Guo,

Liu

et al. 2023

Foods

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In recent years, food safety caused by foodborne pathogens and spoilage bacteria has become a major public health problem worldwide. Bacteriocins are a kind of antibacterial peptide synthesized by microbial ribosomes, and are widely used as food preservatives. However, when used individually bacteriocins may have limitations such as high cost of isolation and purification, narrow inhibitory spectrum, easy degradation by enzymes, and vulnerability to complex food environments. Numerous studies have demonstrated that co-treatment with bacteriocins and a variety of chemical substances can have synergistic antibacterial effects on spoilage microorganisms and foodborne pathogens, effectively prolonging the shelf life of food and ensuring food safety. Therefore, this paper systematically summarizes the synergistic bacteriostatic strategies of bacteriocins in combination with chemical substances such as essential oils, plant extracts, and organic acids. The impacts of bacteriocins when used individually and in combination with other chemical substances on different food substrates are clarified, and bacteriocin–chemical substance compositions that enhance antibacterial effectiveness and reduce the potential negative effects of chemical preservatives are highlighted and discussed. Combined treatments involving bacteriocins and different kinds of chemical substances are expected to be a promising new antibacterial method and to become widely used in both the food industry and biological medicine.

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Purification, amino acid sequence, and characterization of bacteriocin GA15, a novel class IIa bacteriocin secreted by Lactiplantibacillus plantarum GCNRC_GA15

Cited by 13 publications

References 59 publications

Isolation and characterisation of the bacteriocin‐producingLeuconostoc citreumHW02from malts

Isolation and characterisation of the bacteriocin‐producingLeuconostoc citreumHW02from malts

Characterization of Antibiotic-Resistance Antarctic Pseudomonas That Produce Bacteriocin-like Compounds

Potential Impact of Combined Inhibition by Bacteriocins and Chemical Substances of Foodborne Pathogenic and Spoilage Bacteria: A Review

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