Purification and partial characterization of M1-UVs300, a novel bacteriocin produced by Lactobacillus plantarum isolated from fermented sausage

An, Yueqi; Wang, Ying; Liang, Xiaoyue; Yi, Huaxi; Zuo, Zhaohang; Xu, Xiaoxin; Zhang, Dongjie; Yu, Chao; Han, Xue

doi:10.1016/j.foodcont.2017.05.030

Cited by 34 publications

(19 citation statements)

References 40 publications

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“…β -Glucosidase (EC 3.2.1.21) catalyzes the hydrolysis/breakdown of aryl and alkyl β -glucosides (e.g., diglucosides and oligoglucosides) [ 125 ]. Several strains of Lb.…”

Section: Quality/functional Properties Of Fermented Foodsmentioning

confidence: 99%

“…plantarum M1-UVs300, was purified and characterized from fermented sausage. Bacteriocin-M1-UVs300 was purified sequentially by an aqueous two-phase system (ATPS) and a Sephadex G-50 gel chromatography assay, combined with reverse phase high performance liquid chromatography (RE-HPLC) [ 125 ]. The molecular weight of the bacteriocin-M1-UVs300 was approximately 3.4 kDa, having major β -sheet (content of 52.43%), α -helix (16.17%), β -turn (15.27%), and random coil (16.12%).…”

Section: Safety and Shelf-life Of Fermented Foodsmentioning

confidence: 99%

“…The bacteriocin-M1-UVs300 exhibited inhibitory activity against Gram-positive and Gram-negative bacteria. Also, it was relatively heat-resistant and it was also active over a range of pH (2–8), and it was sensitive to proteolytic enzymes, but not to α -amylase [ 125 ]. The bacteriocin withstands heating at 80°C for 120 min and is stored at 4°C for 6 months [ 150 ].…”

Section: Safety and Shelf-life Of Fermented Foodsmentioning

confidence: 99%

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Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Behera¹,

Ray²,

Zdolec

2018

BioMed Research International

297

202

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Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most studied species extensively used in food industry as probiotic microorganism and/or microbial starter. The exploitation of Lb. plantarum strains with their long history in food fermentation forms an emerging field and design of added-value foods. Lb. plantarum strains were also used to produce new functional (traditional/novel) foods and beverages with improved nutritional and technological features. Lb. plantarum strains were identified from many traditional foods and characterized for their systematics and molecular taxonomy, enzyme systems (α-amylase, esterase, lipase, α-glucosidase, β-glucosidase, enolase, phosphoketolase, lactase dehydrogenase, etc.), and bioactive compounds (bacteriocin, dipeptides, and other preservative compounds). This review emphasizes that the Lb. plantarum strains with their probiotic properties can have great effects against harmful microflora (foodborne pathogens) to increase safety and shelf-life of fermented foods.

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“…β -Glucosidase (EC 3.2.1.21) catalyzes the hydrolysis/breakdown of aryl and alkyl β -glucosides (e.g., diglucosides and oligoglucosides) [ 125 ]. Several strains of Lb.…”

Section: Quality/functional Properties Of Fermented Foodsmentioning

confidence: 99%

Section: Safety and Shelf-life Of Fermented Foodsmentioning

confidence: 99%

Section: Safety and Shelf-life Of Fermented Foodsmentioning

confidence: 99%

See 1 more Smart Citation

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Behera¹,

Ray²,

Zdolec

2018

BioMed Research International

297

202

View full text Add to dashboard Cite

show abstract

“…The representative bacteriocin from class I are nisin Z, A and Q, enterocin W and nukacin ISK-1. 10 Class II bacteriocins are bacteriocin with sizes of less than 10 kDa, resistant to heat, non-modied and hydrophobic peptides. Usually, they can be grouped into two sub-classes, which are class IIa and class IIb.…”

Section: Introductionmentioning

confidence: 99%

Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a review

Zarin

Lee

et al. 2020

RSC Adv.

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“…3 Unfortunately, the conventional methods were laborious as they consisted of a multistep operation, expensive, time-consuming, low yield, and not efficient for industrial-scale requirement. 7 Therefore, there has been an increasing interest in seeking for alternative methods for bacteriocin purification such as through the liquid-liquid extraction method, which include the aqueous two-phase system (ATPS) [11][12][13] and aqueous micellar two-phase system (AMTPS) 14,15 These systems have been widely used for many target proteins extractions from unclarified microbial cultures, owing to their advantages: easy for scale-up, mildness for biological material, and controllable performance for process optimization-by varying the condition of the solution used. 16 In AMTPS, a variant of ATPS, a homogeneous aqueous micellar solution that composed of certain nonionic surfactants (with certain concentrations) becomes cloudy and separates into two macroscopic phases (micelle-rich phase and micellepoor phase) at certain temperatures (cloud point).…”

Section: Introductionmentioning

confidence: 99%

Purification of a Bacteriocin‐Like Inhibitory Substance Derived from Pediococcus acidilactici Kp10 by an Aqueous Micellar Two‐Phase System

Jamaluddin

Ariff

Wong

2018

Biotechnology Progress

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Aqueous micellar two‐phase system (AMTPS) is an extractive technique of biomolecule, where it is based on the differential partitioning behavior of biomolecule between a micelle‐rich and a micelle‐poor phase. In this study, an AMTPS composed of a nonionic surfactant, Triton X‐100 (TX‐100) was used for purifying a bacteriocin‐like inhibitory substance (BLIS) derived from Pediococcus acidilactici Kp10. The influences of the surfactant concentration and the effect of additives on the partitioning behavior and activity yield of the BLIS were investigated. The obtained coexistence curves showed that the mixtures of solutions composed of different surfactant concentrations (5–30% w/w) and 50% w/w crude load were able to separate into two phases at temperatures of above 60 °C. The optimum conditions for BLIS partitioning using the TX‐100‐based AMTPS were: TX‐100 concentration of 22.5% w/w, CFCS load of 50% w/w, incubation time of 30 min at 75 °C, and back‐extraction using acetone precipitation. This optimal partitioning resulted in an activity yield of 64.3% and a purification factor of 5.8. Moreover, the addition of several additives, such as sorbitol, KCl, dioctyl sulfosuccinate sodium salt, and Coomassie® Brilliant Blue, demonstrated no improvement in the BLIS separation, except for Amberlite® resin XAD‐4, where the activity yield was improved to 70.3% but the purification factor was reduced to 2.3. Results from this study have demonstrated the potential and applicability of TX‐100‐based AMTPS as a primary recovery method for the BLIS from a complex fermentation broth of P. acidilactici Kp10. © 2018 American Institute of Chemical Engineers Biotechnol. Prog., 35: e2719, 2019

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Purification and partial characterization of M1-UVs300, a novel bacteriocin produced by Lactobacillus plantarum isolated from fermented sausage

Cited by 34 publications

References 40 publications

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a review

Purification of a Bacteriocin‐Like Inhibitory Substance Derived from Pediococcus acidilactici Kp10 by an Aqueous Micellar Two‐Phase System

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