The Discovery of New Antilisterial Proteins From Paenibacillus polymyxa Kp10 via Genome Mining and Mass Spectrometry

Mokhtar, Nur Fadhilah Khairil; Hashim, Amalia Mohd; Hanish, Irwan; Zulkarnain, Aisyah; Nhari, Raja Mohd Hafidz Raja; Sani, Asmahani Azira Abdul; Abbasiliasi, Sahar; Ariff, Arbakariya B.; Mustafa, Shuhaimi; Rahim, Raha Abdul

doi:10.3389/fmicb.2020.00960

Cited by 5 publications

(11 citation statements)

References 42 publications

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“…Paenibacillus species produce a structurally diverse group of antimicrobial compounds including lantibiotics bacteriocins such as pediocins and paenibacillin [ 110 , 146 ], non-ribosomal, cyclic lipopeptides-polymyxins and paenibacterin [ 147 ] and also putative sactipeptides [ 148 ].…”

Section: Antimicrobial Compounds Produced By Bacillus Sppmentioning

confidence: 99%

Honey as an Ecological Reservoir of Antibacterial Compounds Produced by Antagonistic Microbial Interactions in Plant Nectars, Honey and Honey Bee

Brudzynski

2021

Antibiotics

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The fundamental feature of “active honeys” is the presence and concentration of antibacterial compounds. Currently identified compounds and factors have been described in several review papers without broader interpretation or links to the processes for their formation. In this review, we indicate that the dynamic, antagonistic/competitive microbe–microbe and microbe–host interactions are the main source of antibacterial compounds in honey. The microbial colonization of nectar, bees and honey is at the center of these interactions that in consequence produce a range of defence molecules in each of these niches. The products of the microbial interference and exploitive competitions include antimicrobial peptides, antibiotics, surfactants, inhibitors of biofilm formation and quorum sensing. Their accumulation in honey by horizontal transfer might explain honey broad-spectrum, pleiotropic, antibacterial activity. We conclude that honey is an ecological reservoir of antibacterial compounds produced by antagonistic microbial interactions in plant nectars, honey and honey bee. Thus, refocusing research on secondary metabolites resulting from these microbial interactions might lead to discovery of new antibacterial compounds in honey that are target-specific, i.e., acting on specific cellular components or inhibiting the essential cellular function.

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Section: Antimicrobial Compounds Produced By Bacillus Sppmentioning

confidence: 99%

Honey as an Ecological Reservoir of Antibacterial Compounds Produced by Antagonistic Microbial Interactions in Plant Nectars, Honey and Honey Bee

Brudzynski

2021

Antibiotics

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“…Sakei 2a were active against the Listeria spp., Enterococcus spp., S. epidermidis, and L. sakei strains [70,77]. Also, 50S ribosomal proteins L29 of Paenibacillus polymyxa Kp10 were antimicrobial proteins against L. monocytogenes [78]. The antimicrobial mechanisms of RPs have been described by Carvalho that secreted RPs of L. sakei subsp.…”

Section: Discussionmentioning

confidence: 94%

“…The high isoelectric point of RPs may indicate a high affinity to a negatively charged phosphate group of nucleic acids and bacteria cell membrane. However, this remains to be elucidated [78]. Generally, AMPs are amphiphilic and cationic which means the net charge at neutral pH varies from +2 to +9.…”

Section: Discussionmentioning

confidence: 99%

Potential Probiotic Enterococcus faecium OV3-6 and Its Bioactive Peptide as Alternative Bio-Preservation

Choeisoongnern

Sirilun

Waditee‐Sirisattha

et al. 2021

Foods

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Probiotic Enterococcus faecium OV3-6 and its secreted active peptide were characterized and investigated. The strain survived in simulated gastric and small intestinal conditions at 88.16% and 94.33%, respectively. The safety assessment revealed that the strain was shown α-hemolysis and susceptible to most clinically relevant antibiotics, but intermediate sensitivity to erythromycin and kanamycin was found. It does not harbor any virulence genes except for the efaAfm gene. Both of its living cells and the cell-free supernatants (CFS) of the strain significantly reduced the adhesion of E. coli and S. Typhi on Caco-2 cells. The strain can regulate the secretion of pro and inflammatory cytokines, IL-6 and IL-12 and induce the secretion of anti-inflammatory IL-10 of the Caco-2 cell. The strain can prevent the growth of Gram-positive strains belonging to the genera Bacillus, Carnobacterium, Listeria, and Staphylococcus. It also presented the entP gene that involves the production of bacteriocin named enterocin P. The antimicrobial peptide was matched 40% with 50S ribosomal proteins L29 (7.325 kDa), as revealed by LC-MS/MS. This active peptide exhibits heat stability, is stable over a wide pH range of 2−10, and maintains its activity at −20 and 4 °C for 12 weeks of storage. Altogether, E. faecium OV3-6 thus has potential for consideration as a probiotic and bio-preservative for applied use as a fermented food starter culture and in functional food or feed industries.

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“…Recombinant E . coli clones expressing individual antilisterial proteins were obtained from previous work (Mokhtar et al ., 2020). Protein induction and extraction were carried out according to Mokhtar et al ., (2020).…”

Section: Methodsmentioning

confidence: 99%

“…In our previous work, P. polymyxa Kp10 has been shown to encode multiple gene/gene clusters that are responsible for the biosynthesis of antimicrobial proteins/peptides/compounds (Mokhtar et al ., 2020). Mass spectrometry and further verification analysis identified four antilisterial proteins namely two histone‐like DNA binding protein HU (P1 and P2), translation initiation factor IF‐1 (P3) and 50S ribosomal protein L30 being secreted by P. polymyxa Kp10 into the extracellular medium (Mokhtar et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical stability of antilisterial proteins from P. polymyxa Kp10 as potential food biopreservative

Mokhtar

Hashim

Abbasiliasi

et al. 2021

Int J of Food Sci Tech

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Listeria monocytogenes has continuously become a significant threat to consumers worldwide. The use of chemical‐derived preservatives that are commonly associated with safety and nutritional issues has prompted the use of natural‐based preservatives as a better alternative. Many bacterial strains including Paenibacillus polymyxa Kp10 have been reported to produce various antimicrobial proteins and compounds that are considered more natural. However, their stability in various physicochemical conditions should be examined before being applied in various types of food. In this study, the stability of four previously identified antilisterial proteins in P. polymyxa Kp10 upon exposure to several physicochemical conditions was examined. More than 80% residual antilisterial activity is conserved upon heat and proteinase K treatment. But, sensitivity to 24 h trypsin digestion has been observed. P1 and P2 proteins (histone‐like DNA binding proteins HU) were sensitive to alkaline pH (pH 10‐12) as compared with other proteins. More than 70% and 97% residual antilisterial activity were recovered after incubation in raw beef homogenates and simulated meat gravy model, respectively. However, the antilisterial activity of most proteins was highly compromised in chicken and salmon meat homogenates, and UHT cow milk. Inoculation of these proteins into Listeria‐contaminated simulated meat gravy showed that all proteins exerted a bactericidal action against L. monocytogenes. P1 and P2 shared almost similar antilisterial activity rates, while P4 was the most potent antilisterial protein. The findings in this study could provide important preliminary data for future applications of these proteins as preservative in food products especially beef‐based meat products.

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The Discovery of New Antilisterial Proteins From Paenibacillus polymyxa Kp10 via Genome Mining and Mass Spectrometry

Cited by 5 publications

References 42 publications

Honey as an Ecological Reservoir of Antibacterial Compounds Produced by Antagonistic Microbial Interactions in Plant Nectars, Honey and Honey Bee

Honey as an Ecological Reservoir of Antibacterial Compounds Produced by Antagonistic Microbial Interactions in Plant Nectars, Honey and Honey Bee

Potential Probiotic Enterococcus faecium OV3-6 and Its Bioactive Peptide as Alternative Bio-Preservation

Physicochemical stability of antilisterial proteins from P. polymyxa Kp10 as potential food biopreservative

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