Purification and characterization of a new bacteriocin active against Campylobacter produced by Lactobacillus salivarius SMXD51

Messaoudi, Soumaya; Kergourlay, Gilles; Dalgalarrondo, Michèle; Choiset, Yvan; Ferchichi, Mounir; Prévost, Hervé; Pilet, Marie-France; Chobert, Jean‐Marc; Manaï, Mohamed; Dousset, Xavier

doi:10.1016/j.fm.2012.05.002

Cited by 98 publications

(69 citation statements)

References 30 publications

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“…Other studies such as that of Valeriano et al (2014) reported high coaggregation ability of lactobacilli isolated from piglet feaces with E. coli and Salmonella. It is remarkable, that some Lactobacillus strains demonstrate extremely wide range of antagonistic activity including also Campylobacter jejuni, C. coli, and also Listeria spp., and Staphylococcus aureus (Messaoudi et al 2012a). The presented study showed that isolate 03'04 exhibited the highest coaggregation abilities, particularly with C. perfringens, as compared to the remaining three isolates.…”

Section: Discussionmentioning

confidence: 59%

Assessment of potentially probiotic properties of Lactobacillus strains isolated from chickens

Kizerwetter-Świda

Binek

2016

Polish Journal of Veterinary Sciences

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This study was performed in order to isolate lactobacilli from chicken droppings and to select strains with the most promising probiotic properties. Lactobacillus strains were isolated from a flock of healthy laying hens. The first selection criterion was the ability to inhibit the growth of Salmonella Enteritidis. Then the tolerance to low pH and bile salt, the ability to coaggregate with pathogenic bacteria and hydrogen peroxide production were evaluated. Four isolates showing the best antagonistic activity against Salmonella Enetritidis were selected for further research. All isolates tested tolerated low pH and bile salt, likewise all produced hydrogen peroxide. They efficiently coaggregated with C. perfringens and relatively less with E. coli. Isolate 03'04 displayed above-average results in all criteria, thus it is considered as a potential probiotic for chickens, and will be further evaluated for health promoting effect in animals. The results presented in this study confirm the strain specific probiotic properties and prove the probiotic potential of isolate 03'04. Strong antagonistic properties against C. perfringens exhibited by certain Lactobacillus strains indicate the possibility to use them as a component of probiotic supplement in necrotic enteritis of poultry.

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Section: Discussionmentioning

confidence: 59%

Assessment of potentially probiotic properties of Lactobacillus strains isolated from chickens

Kizerwetter-Świda

Binek

2016

Polish Journal of Veterinary Sciences

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“…After medium solidification, a 7 mm diameter hole was laid using sterile punch, and got indictor bacteria plate. The antimicrobial activity was detected by combing agar diffusion method with serial twofold dilution method [27,28]. The cell-free fermentation broth was serial twofold diluted to 2 ¡n times (n = 0, 1, 2, 3, 4, 5, 6, 7), and then each (50 mL per well) was added to indicator bacteria plate.…”

Section: Determination Of Antimicrobial Activity Of Micromonospora Y1mentioning

confidence: 99%

Application of response surface methodology to optimize the production of antimicrobial metabolites by Micromonospora Y15

Wang

Zhang

et al. 2017

Biotechnology & Biotechnological Equipment

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The fermentation medium of Micromonospora Y15 was optimized to enhance the production of antimicrobial metabolites with the antimicrobial activity tested against Listeria monocytogenes. First, the optimal medium components (carbon source, nitrogen source and inorganic salt) were determined by the single factor experiment. Second, the Plackett-Burman experiment was used to screen significant factors. Third, the steepest ascent experiment was undertaken to figure out the optimal region of the significant factors. Finally, the central composite experiment was conducted to optimize the final medium components. The single factor experiment results suggested that the optimal medium components were soluble starch, beef extract, peptone, NaCl, K 2 HPO 4 , MgSO 4 , and FeSO 4 , while the Plackett-Burman experiment demonstrated that beef extract, K 2 HPO 4 and soluble starch were significant factors affecting antimicrobial activity. The steepest ascent experiment results further showed the central point of three significant factors were 1.00 g/L of K 2 HPO 4 , 25.00 g/L of soluble starch and 18.00 g/L of beef extract, respectively. Response surface analysis revealed that the optimum values of the tested significant variables for the production of antimicrobial metabolites were 1.03 g/L of K 2 HPO 4 , 27.67 g/L of soluble starch and 18.30 g/L of beef extract, accordingly. Under this optimal condition, the antimicrobial activity of the fermented medium was 1236.79 § 14.56 AU/mL, which increased 3.86 times compared with the initial medium. We thus concluded that the medium composition optimized in the study would be helpful for the production of antimicrobial metabolites by Micromonospora Y15.

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“…81 The bacteriocin produced by L. salivarius SMXD51, named salivaricin SMXD51, was purified from culture supernatant by ammonium sulfate precipitation, solid-phase extraction, and reverse-phase HPLC. 82 In addition to activity against C. jejuni, salivaricin SMXD51 inhibited the growth of certain Gram-positive and Gram-negative bacteria such as Listeria monocytogenes, Staphylococcus aureus, and S. enterica. Preliminary studies indicate that L. salivarius SMXD51 may be suitable for use as a probiotic, with potential for controlling Campylobacter levels in chickens.…”

Section: Salivaricin Smxd51mentioning

confidence: 99%

“…Preliminary studies indicate that L. salivarius SMXD51 may be suitable for use as a probiotic, with potential for controlling Campylobacter levels in chickens. 83 The molecular weight of salivaricin SMXD51 was determined to be 5382 Da based on MALDI-TOF/TOF MS. 82 Attempts towards obtaining the amino acid sequence of this peptide through Edman degradation or MS/MS analysis of trypsin fragments were unsuccessful. However, the amino acid composition was determined through the analysis of the peptide hydrolysate.…”

Section: Salivaricin Smxd51mentioning

confidence: 99%

Characterization of bacterial antimicrobial peptides active against Campylobacter jejuni

Lohans

Belkum

et al. 2015

Can. J. Chem.

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Abstract:Campylobacter jejuni is one of the major causes of food poisoning, often resulting from the consumption of improperly cooked poultry products. The emergence of C. jejuni strains resistant to conventional antibiotics necessitates the evaluation of other possible treatments or preventative measures to minimize the impact and prevalence of infections. Antimicrobial peptides produced by bacteria have begun to emerge as a potential means of decreasing the levels of C. jejuni in poultry, thereby limiting Campylobacter contamination in associated food products. A number of bacteriocins produced by Gram-positive bacteria have unexpectedly been described as having antimicrobial activity against the Gram-negative C. jejuni. Additionally, some nonribosomal lipopeptides produced by Bacillus and Paenibacillus spp. show efficacy against this pathogen. This review will describe the bacterial antimicrobial peptides reported to be active against C. jejuni, with an emphasis on the characterization of their primary structures. However, for many of these peptides, little is known about their amino acid sequences and structures. Furthermore, there are unusual inconsistencies associated with the reported amino acid sequences for several of the more well-studied bacteriocins. Clarifying the chemical nature of these promising antimicrobial peptides is necessary before their potential utility for livestock protection from C. jejuni can be fully explored. Once these peptides are better characterized, they may prove to be strong candidates for minimizing the impact of Campylobacter on human health.Key words: Campylobacter, bacteriocin, antimicrobial, lipopeptide, tridecaptin. Résumé :Campylobacter jejuni est l'un des agents les plus importants à l'origine de l'empoisonnement alimentaire, souvent dû à la consommation de produits de volaille cuits de manière inadéquate. L'émergence de souches de C. jejuni résistantes aux antibiotiques habituels exige d'évaluer les autres possibilités de traitements ou mesures préventives afin de réduire la préva-lence et les conséquences des infections. La possibilité d'utiliser les peptides antimicrobiens d'origine bactérienne pour diminuer les taux de C. jejuni dans la volaille et limiter ainsi la contamination des produits alimentaires dérivés par le Campylobacter est apparue récemment. De façon inattendue, un certain nombre de bactériocines produites par des bactéries à Gram positif ont été décrites comme ayant une activité antimicrobienne contre la bactérie à Gram négatif C. jejuni. De plus, certains lipopeptides d'origine non ribosomique produits par des espèces de Bacillus et Paenibacillus montrent une efficacité contre cet agent pathogène. Cet exposé de synthèse décrira les peptides antimicrobiens d'origine bactérienne dont l'activité contre C. jejuni est connue, et mettra l'accent sur la caractérisation de leur structure primaire. Cependant, on sait peu de choses de la séquence d'acides aminés et de la structure de plusieurs de ces peptides. En outre, les séquences d'acides aminés de plusi...

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Purification and characterization of a new bacteriocin active against Campylobacter produced by Lactobacillus salivarius SMXD51

Cited by 98 publications

References 30 publications

Assessment of potentially probiotic properties of Lactobacillus strains isolated from chickens

Assessment of potentially probiotic properties of Lactobacillus strains isolated from chickens

Application of response surface methodology to optimize the production of antimicrobial metabolites by Micromonospora Y15

Characterization of bacterial antimicrobial peptides active against Campylobacter jejuni

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